Start & Run a Home-Based Food Business: Turn your kitchen into a business.

Start & Run a Home-Based Food Business: Turn your kitchen into a business.

by Mimi Shotland Fix
     
 

Are you one of the many people who dream of making a profit selling your own homemade foods? Now, with this one-of-a-kind, easy-to-follow guide, you can realize your home-based food business dreams! With over 25 years' experience, author Mimi Shotland Fix takes you step-by-step through the process of starting and running a food business.Whether you've always

Overview

Are you one of the many people who dream of making a profit selling your own homemade foods? Now, with this one-of-a-kind, easy-to-follow guide, you can realize your home-based food business dreams! With over 25 years' experience, author Mimi Shotland Fix takes you step-by-step through the process of starting and running a food business.Whether you've always envisioned yourself with a home-based food business, need a second source of income or want to stay at home and be your own boss, Start & Run a Home-Based Food Business offers dozens of tips, examples and advice for you to run a profitable business from your own kitchen! The updated download includes resources and forms in PDF and MS Word formats, for use on a PC or Mac. The downloadable content also includes:- Lists of books, websites and trade magazines- National and regional suppliers- Sample contracts, invoices and accounting forms- Tried-and-true recipesAnd more!

Product Details

ISBN-13:
9781770401747
Publisher:
Self-Counsel Press, Inc.
Publication date:
06/01/2013
Series:
Start & Run Business Series
Edition description:
Second Edition, Second edition
Pages:
176
Sales rank:
556,498
Product dimensions:
8.20(w) x 9.70(h) x 0.40(d)

Meet the Author

Mimi Shotland Fix started a home kitchen business in 1979, and has since owned and operated two successful bakeries, worked as a head pastry chef for multiple restaurants, and developed products for corporate food companies. She currently teaches continuing education classes on food and nutrition at SUNY and Cornell, and owns a culinary business consulting firm in Kingston, NY.

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