Budding food entrepreneurs hungry to cook up their own businesses can learn the key ingredients during a one-day culinary boot camp at Babson College on Wednesday.
Sponsored by the Wellesley-based school's Graduate Student Council, "Small Bytes and Apps" will tackle such topics as the emotional components of starting and owning a food business; permits needed to set up shop; the landscape of food and tech businesses; and marketing and branding.
Event speakers told the Herald the purpose of the event, which is free to veterans and Babson students, is to motivate participants to tinker with their ideas even if they risk failure, given that the food industry has become more influenced by youth and technology.
"We're trying to inspire people who might be currently sitting on the sidelines who have a great idea but are scared and do not know the first step to starting their own business," said local "popup entrepreneur" and chef Wheeler del Torro, 32, of Jamaica Plain. "When I started my first culinary business, I was 16 years old and I had no idea what I was doing."
Del Torro said the Babson boot camp stems from his startup Farmacie, which caters motivational lunches for tech startups and corporations and is comprised of not just entrepreneurs with MBAs, but MFAs as well.
"For us, the creative side is a lot more important than having a fail-proof business plan. The business stuff you can always learn," del Torro said. "Creativity is a very hard thing to pick up."
Despite a growing influx of food trucks and businesses throughout the city, the food industry can scare younger people thinking about opening a business because of Boston's high cost of living, del Torro added.
Yet Rayna Verbeck, owner of 3 Scoops Cafe in Brighton and a second-year Babson graduate student, said now is an opportune time to open a food business, despite the sluggish economic outlook.
"It's a great time for people to create their own jobs and innovate in as many ways as possible," she said. "With the growth of food trucks and cafes and Internet connections, you don't have to worry about reaching the whole country with food right away."
Verbeck, who will discuss paperwork, agencies and legal and insurance issues involved in starting a food business, said technology, particularly social media, can influence a brand's success in ways that seemed impossible years earlier.
"I bought 3 Scoops three years ago when I was 24. I did not have it all laid out in front of me. Any new entrepreneur, no matter what stage or experience coming in can use as much knowledge as possible and as many guiding steps as possible," she added. "These are tips I would have given me three years ago."
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