1. Why Food Related Microbusinesses Make Great Campus MFI Clients Leticia Landa - Deputy Director - La Cocina

2. La Cocina enables low income entrepreneurs to gain financial security and establish viable food-oriented businesses MISSION To cultivate low income food entrepreneurs as they formalize and grow their businesses by providing affordable commercial kitchen space, industry-specific technical assistance and access to market opportunities. VISION That entrepreneurs gain financial security by doing what they love to do, creating an innovative, vibrant and inclusive economic landscape.

3. Prepared Food vs. Packaged Food PREPARED FOOD Hot or ready to eat food. Must be sold directly to consumers. Catering Farmers Market Mobile Food (trailer, truck) Restaurant PACKAGED FOOD Can be sold directly or through a retail outlet. Farmers Market Wholesale to grocery

4. Catering COSTS Business costs (permits, insurance) Kitchen Time Labor for production (menu planning, cooking) Food (including supplies to serve) Delivery/Travel On-site labor (serving, plating, clean up) SALES Word of Mouth (referral perks) Brokers (Cater2.me, ZeroCater) Preferred Lists (at hotels, venues)

5. Farmers Market DAY OF COSTS Market Fees (permits + flat or % sales) Labor (including all prep and cleanup) Food and Supplies OTHER COSTS Kitchen Rental Transportation SALES Upselling (put an egg on it) Average Check (# of items per client) To go items

6. Mobile (Food Truck) SALES Regular locations Foot Traffic Fairs and Festivals Catering (pre-paid or guaranteed minimum) DAY OF COSTS Location Fees (permits + flat or % sales) Labor (including all prep and cleanup) Food and Supplies OTHER COSTS Kitchen Rental Truck or Trailer storage Transportation Vehicle Upkeep

7. Restaurant COSTS Labor, Food, Beverages, Rent, Supplies, Repair and Maintenance, Utilities, Plates, Cups, Utensils, Point- of-Sale system, Uniforms, Signs, Menus, Phones, Internet, Pest Control, Accounting, Towels, Aprons, Soap, Mops, Salt and Pepper shakers, Etc. Etc. Etc. Etc. SALES Upselling (put an egg on it) Average Check (# of items per client) To go items Catering

8. Prepared Foods SALES Promotions (10% off) Demos Events New Flavors COSTS Labor Food Costs Packaging Kitchen Rental Supply Storage Product Storage Distribution (self or paid) Shipping

9. Prepared Food Resources SELL YOUR SPECIALTY FOOD By Stephen Hall THE INTREPID CULINOLOGIST By Rachel Zemser (www.lacocinasf.org for a discount)

10. Conclusion

11. LETICIA LANDA leticia@lacocinasf.org Questions