Jumpstart is a brand new series of online webinars designed specifically to give entrepreneurs the essential knowledge needed to start a successful food or beverage business. Held over 6 months, the series consists of ten individual two-hour modules. This ticket will register you for all 10 modules at a special discounted price.

The series will be hosted by The FoodBowl and presented by John Evans and Sam Borgfeldt who are principals of Beverage and Food Gurus (BFGs) and have extensive experience in the food and beverage industry in both start-ups and corporates. Additional specialist subject matter experts will also be brought in to provide content throughout the series.

About Beverage and Food Gurus: Beverage and Food Gurus (BFGS) is an independent food and beverage technical consultancy with a dedicated product development laboratory located in Auckland. BFGs provide unparalleled expertise in product development, business advice, coaching, technical, operations and strategic areas of food and beverage. Presenters John Evans and Sam Borgfeldt have been responsible for the development and launch of numerous products and businesses both in NZ and overseas. They are passionate about sharing their expertise and have a unique set of skills which allows them to understand how to take a product from concept through to successful commercialisation.

About The FoodBowl: The FoodBowl is part of the New Zealand Food Innovation Network which provides facilities, advice and connections for ambitious companies of all sizes who wish to develop and commercialise in Food and Beverage. Al Baxter (Business Development Manager of The FoodBowl) will help host and facilitate the webinars alongside the presenters.

Module 1: Introduction to Starting a Food or Beverage Business

Monday 25 July 2022

This first module in the series will focus on introducing the key requirements for a food and beverage business including:

The typical process for a food and beverage product from idea to launch
Costs involved for the process and time involved each step of the way
Overview of technical elements of food and beverage product development
Overview of packaging and food safety elements
Overview of product costings and margin expectations

Module 2: Validation: Understanding the requirements for a product to achieve success

Wednesday 3 August 2022

To have a successful business you need to have products that deliver on commercial and consumer requirements. In this module you will learn:

How to validate that consumers will buy your product (desirability)
How to ensure your products can be made commercially and at the right cost (feasibility)
How to develop products that have longevity and make for a sustainable business

Module 3: Developing a brand (including packaging design)

Wednesday 17 August 2022

Your brand is one of your business’s most important assets and impacts on many decisions you will make as you start a business. In this module you will learn

How to develop a brand
Developing a strong brand story
Translating your brand into effective packaging design
Importance of brand communication

Module 4: Building a business plan

Wednesday 7 September 2022

A business plan will set the foundation for the growth and success of your business. In this module you will learn

How to build a business plan for a food and beverage-based start-up
Funding required to ensure sustainability and success
Options for seeking investment at early stages of business
Key metrics for measuring business success

Module 5: Product Development

Wednesday 28 September 2022

Product development is a critical part of the start-up journey and in this module you will learn

The key steps of the product development process for F&B
How to manage the process and the resources available to ensure a commercially successful product
Cost of product development and common pitfalls to avoid
Basic process, microbiological and sensory tools used in the product development process

Module 6: Packaging and Sustainability

Wednesday 5 October 2022

Packaging is a key element to ensure that your consumer always has a great experience with your product. In this module you will learn

Fundamentals of the different forms of packaging that may be suitable for food and beverage products
When and how to use different forms of packaging and importance of function in ensuring safety and shelf life
Cost implications of packaging choice
Sustainability of packaging and how to incorporate a sustainability focus in your packaging decisions.

Module 7: Commercialisation and Scale-up

Wednesday 19 October 2022

Scaling up and commercialisation is a key step in the product development process. In this module you will learn

The process of scaling up a product from benchtop to full scale manufacturing
Pros and cons of self-manufacture vs contract packing
Key elements of establishing a good relationship with a contract packer including importance of a contract packing agreement
Common pitfalls of contract packing and how to avoid

Module 8: Food safety, labelling, and compliance

Wednesday 9 November 2022

Food safety is of highest importance for F&B manufacture. In this module you will learn

The fundamentals of food safety and what makes food and beverages safe for consumption
Overview of labelling and key requirements of food and beverage labelling
Compliance with food safety and regulatory requirements and other legislation such as Fair Trading and Weights and Measures Act
What a product recall plan is and how to implement in your business

Module 9: Costings and margins (including procurement)

Wednesday 23 November 2022

Understanding and controlling the costs of your products is fundamental to commercial success. In this module you will learn

The elements that need to be accounted for in costing a product
How to build a product cost model with a practical demonstration and product costing template provided
How to understand margin requirements across different sales
Your options to save and improve costs through product design and input selection

Module 10: Sales and distribution models including practical advice for working with supermarkets

Wednesday 30 November 2022

There are many different sales and distribution modules that can be utilised for F&B. This module will specifically focus on working with supermarkets and the key insights to establishing a successful relationship with them. In this module you will learn

Different sales and distribution models
Pros and cons and margins for each distribution model
How to interact with the major supermarket operators in NZ
Product success factors the supermarkets require
How to pitch your products
Margin expectations
Supply chain considerations