Bootcamp Header

OCT 12, 19 and 26 1pm – 6pm 

Optional in person or virtual attendance (register for your choice)

Launching a new food business can be a daunting task. Thousands of new food products hit the grocery store shelves in the U.S. each year, but a very low percentage have a lasting effect in the market.

CIFT is hosting an intensive, highly-informative “Boot Camp” for food business entrepreneurs and small business owners, over the course of 3 afternoons in October.  This event will be a hybrid model so you choose to attend in person at the Northwest Ohio Cooperative Kitchen (NOCK) or virtually.  Speakers will be participating in both forms.

Speakers include with more to come:

Linda Fayerweather - Toledo Lucas County Public Library

David Arnold - RCO Law

Dave Robinson - Montrose Group LLC

Dan Milo - ODA

Chad Collins - Cincinnati Containers

Sarah Campbell and Dave Cole - Willy’s Salsa

Danielle Arbinger - The Guac Shop

Marc Paulenich - Hart Inc.

This is a unique opportunity for early-stage food entrepreneurs to learn about developing and growing your business.  Presentation from business and technical experts, including food processing, retail, packaging, government, account and expects. 

Boot Camp 1
Boot Camp 3

The topics of discussion include:

Researching Food Trends

Components of a Successful Business Plan

Legalities of starting a Food Business and Patents and Trademarks

Understanding Your Costs/Pricing for Profitability

Gaining Access to Funding - Tax Breaks

Overview of Food Regulations and Labeling Requirements

Product Packaging

Sales Channels:     Wholesale, Retail, Online Sales


Co- Packers


Social Media and Digital Strategy

Food Entrepreneur Testimonial and Q&A

Boot Camp 4

This is your chance to get your questions answered, learn from people who are in-the-know and make your dream a reality!


Cost is $100 or $75 for current NOCK tenants or onboarding clients.