Food for Profit: Before You Start
This lesson is a guide published by Penn State Extension.
Read the guideWhat you'll get
A food scientist and a business educator from Penn State Extension pose the questions to settle before you start: whether you have the stamina, where you'll make the product (home, a shared kitchen or a co-packer), how it stays fresh, who does the work and how you'll pay bills before sales arrive. It names Pennsylvania offices in places, but the questions apply in WNC, and its warning that a failed business can put your personal property at risk is worth reading before you borrow.
Do this week
Answer the page's questions about where you'll make your product, how it stays fresh, who does the work and how you'll pay bills before sales, one line each, and circle the one you can't answer yet.