Food Venture Bootcamp

A 13-week, virtual live (not pre-recorded) program led by serial entrepreneurs, chefs, product developers, and retail/food service buyers.
Spots are limited—secure yours now!

Program Overview:

  • Dates: Feb. 26th – May 7th
  • Live Sessions: Wednesdays, 4:00 PM – 6:30 PM (via Zoom)
    • Optional in-person gatherings in Yreka or Redding, CA
      • Yreka Location: Siskiyou Economic Development Council, 1512 S Oregon St. 
      • Redding Location: Shasta Cascade SBDC, 1305 Sacramento St.
  • Cost: $150 (Retail Value: $865 – Save $715!)
    • Fully refundable upon completion with 100% attendance (including 2 in-person meetups).

Bootcamp Outcomes:

By the end of this program, participants will:

  • Have a solidified business plan to launch or grow their business.
  • Gain the knowledge and skills to complete a physical product prototype.
  • Perfect a business pitch for potential grocery distributors.
  • Receive 1:1 mentorship from food industry professionals, including executives, dietitians, and serial entrepreneurs.

Who Should Join:

  • Food or beverage innovators with a great product idea.
  • Restaurant owners aiming to turn recipes into consumer-packaged goods.
  • Entrepreneurs already in small-scale distribution (e.g., farmers’ market vendors) looking to scale up.
  • Those with nutrition or health product ideas needing guidance on regulations and business practices.

What You’ll Gain:

  • 1:1 Mentorship with food industry executives, dietitians, and serial entrepreneurs.
  • Food Venture Program Certificate of Completion to showcase your accomplishment.
    • 100% attendance is required to receive a certificate of completion.
  • Lifetime Community Access to a private network of food entrepreneurs, resources, and updates.
  • BONUS: Eligibility to apply for $25,000 Innovation Grant  to fuel your business growth.

Weekly Topics:

  • Idea Feasibility, Food Trends & Market Research
  • Value Proposition, Business Model Canvas
  • Marketing Trends, Branding & Storytelling
  • Circularity & Sustainability in Food Production
  • Food Science & Recipe Development
  • Food Packaging & Nutrition Labeling
  • Sanitation & Food Safety
  • Financial Feasibility and Planning
  • Food Photography
  • Culinary Tourism
  • Social Media Management
  • Sales and Distribution
  • Pitch Competition




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