From Conception to Inception and Opening the Doors of a Food Business
“If you fail to plan
Starting a business in the food industry is initiated out of an existing skill set by someone that has worked in the food industry or run a food business previously or it is literally a great creative initiative.
Setting up a new food business can bring a myriad of unexpected pressures. The fundamental skills required to have a successful food business are determination, resilience
People love food and there are multiple pressures to meet the demands of consumers today who expect nothing less than high quality when competition is strong. One of the first places to start is planning the type of food style and menus you will be serving. Food planning, the quality of food and food safety will produce quality products in return. Is your food venue influenced by other cooking traditions or is it contemporary local food or are you starting a coffee cart that serves food? The next part to the business plan is to do your market research on the location of your venue – how far a radius around your business will people travel to try it. Define your competitors and how many of them there are because you’re either going to take market share from the existing businesses in your area of choice or the uniqueness of the fare you produce will draw in new customers and consumers from outside of the area.
A few things to consider in venue decisions are
A critical part in the planning process and business plan is to include
MPI’s 'Where Do I Fit' tool is a quick way to determine the rules your food business will need to follow. Once complete, you’ll be provided with
Step 1: Create Your Plan
Create a Simply Safe & Suitable template FCP (Food Control Plan) Simple Safe & Suitable Template or you can use the Safe Food Pro Wizard if you want to manage your Food Control Plan with an easy to use mobile app.
Step 2: Register
Step 3: Get checked
A verifier (inspector) must check you’re making safe food
Step 4: Ongoing use of your plan
Keeping your food control plan current and make sure the data is being collected.
The things that are important to the MPI/Council registered Verifier, to comply with the law are:
1. Get the right staff training – know how to keep food safe.
2. Clean and
sanitise – to stop germs spreading.
3. Cook and store food at the right temperature.
4. Keep cooked, raw and allergen food separate (only if offering non-allergenic alternatives).
5. Clean and
sanitise – to stop bugs spreading.
6. Wash your hands properly.
A key component to the success of your business is to reduce the risk of spreading any form of food-borne diseases by implementing high standard food safety practices from the outset.
Starting a new food business is an exciting and challenging time
Food Safety is a critical issue you must pay attention to.