Food Brand Financial Management Boot Camp (May/June 2023)

Boot Camps are multi-day events limited to ten businesses or less that combine networking, learning, focused work time, individual consulting, and business pitches. They are designed to take you out of the day-to-day operations of your food business and encourage focused, strategic business development, plus gives you the tools you need to build a more resilient food business.

Boot Camp is right for you if:

• Your business is profitable and you want to take its performance to the next level. 
• Your business market position and profitability are eroding and you know you need to adapt.
• You’re a young company that has never reached profitability and you know things need to change. 
• You need to raise money and know you need to get prepared to be successful.

Walk away with:

• A realistic and clear business model path that you can articulate to anyone who asks
• Financial systems and reports that will stand up to scrutiny by banks and investors
• A credible business plan with realistic assumptions about future growth
• A digital financial package to share with your stakeholders and support your fundraising

Notes and Logistics

We recommend that you register two people from your business so you can work together on course content in the afternoon. **Registration includes 2 people from the same business.** Registering indicates your interest in attending a 4-day Boot Camp series, delivered in two 2-day sets:

• Part 1: May 23 and May 24
• Part 2: June 13 and June 14

About the Instructor, Pasta Guru and Food Brand – Expert in Residence

While touring Europe as a stage carpenter for dance companies, Peter Robertson fell in love — with the food of Italy. He began studying the traditional fresh pasta that was a staple of the Italian food he loved and ultimately, began making authentic fresh pasta on his own.

Robertson later moved to Madison, Wisconsin, and opened RP’s Pasta Company in 1995. In 2008 he developed the best fresh gluten-free pasta for a friend that was diagnosed with celiac disease and grew the business from $1 million to $5 million in 5 years. The fresh gluten-free pasta was so successful that it was rebranded Taste Republic Gluten Free and led to the sale of the company to become Tribe 9 Foods. From there he pushed the sales north of $15 million.

RP’s fresh traditional pasta and Taste Republic Gluten Free fresh pasta is distributed to hundreds of restaurants and grocery stores throughout the United States.

Today Peter continues to make fresh pasta at home and consults with emerging food brands, and he’s still in love.