Advisors
Development Center offers key ingredients for successful start-ups
BIG SUPPORT FOR SMALL BUSINESSES BY KEVIN W. JONES
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Resources for Food Start-ups
ince 1985, the Indiana Small Business Development Center has worked with and advised thousands of aspiring entrepreneurs, as well as owners of established businesses. ISBDC provides nocost, confidential counseling for all types of business, but food and food-related business concepts have always represented a significant share of the organization’s client base.
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Beyond the services of an organization such as ISBDC, there is a wide range of resources that may be helpful to food startups. Here’s a list and brief descriptions of just some of those resources: National Restaurant Association The NRA is an excellent resource for startups and established restaurants, with information on national trends, culinary and financial forecasts and expert advice on operational issues. Membership is not required to access most information. Restaurant.org National and state trade associations in other industries are often (though not always) good resources for start-ups. For a list of food and beverage trade associations, go to CareersinFood.com
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In some years, food-related ideas of all types—restaurants, caterers, bakeries, food processors, beverages, etc.—comprise as much as 15%–20% of the start-up clients served by the Central ISBDC office, according to Doug Boehme, regional director. The Central ISBDC serves Marion County, and the seven “donut” counties, from its base in the Indy Chamber offices on the 19th floor of the Chase Tower.
Purdue University Food Science Department Another great resource for foodies located right in our backyard, with a focus on technical aspects on new product development, food processing and FDA and State of Indiana food regulations. Offers a three-part webinar titled “Cooking Up a Food Business in the Home.” Contact: 765.494.8256, Ag.Purdue.edu/FoodSci, foodsci@purdue.edu Indy’s Kitchen Located at 2442 N. Central Avenue in Indianapolis, Indy’s Kitchen offers a fully equipped, commercially licensed, shareduse kitchen to aspiring food entrepreneurs. Contact Linda Gilkerson, Owner / Manager at 317.426.2996, manager@indyskitchen.com
food start-up boot camp issue 2016
A Must Read By specialty food business guru Stephen F. Hall, From Kitchen to Market (Upstart Publishing, 2005) is a “must-read” for anyone who wants to turn their family recipe, snack item or gourmet food into a business success. Hall takes the reader step-by-step through the process of development and commercialization. Hall is also the author of Sell Your Specialty Food: Market, Distribute and Profit From Your Kitchen Creation. Available at Amazon. com and many other retailers and at the Indianapolis Public Library. Trade Publications and/or Websites If you’re a one-person business making and marketing organic soda made with extracts of exotic flower petals, you should be subscribing to Beverage World at BeverageWorld.com, the trade
