Training Module
Day 1: Market Research and Business Opportunity Selection
• Identifying customer problems and unmet market needs
• Market size, demand, and competitor analysis
• Conducting surveys and validating customer demand
• Selecting a business opportunity based on investment, geography, skills, and SWOT analysis
Day 2: Food Business Costing, Pricing, and Profitability
• Raw material, packaging, labour, processing, and overhead costs
• Calculating cost per unit and selling price
• Understanding gross margin, contribution margin, and net profit
• Break-even analysis
• Working capital and cash flow management
• Distributor, retailer, and online marketplace margins
Day 3: Sales, Distribution, and Customer Acquisition
• Understanding B2B versus B2C business models
• Selling through distributors, retailers, HoReCa, D2C, and online marketplaces
• Strategies for acquiring the first 100 customers
• Sales pitches, negotiation, and distributor onboarding
• Digital marketing, social media, and influencer marketing
• Customer retention and repeat purchases
Day 4: Business Setup, Compliance, and Operations
• Choosing between home-based, rented, own-factory, and contract manufacturing models
• Business registration and relevant FSSAI licensing requirements
• Labelling, packaging, and applicable food regulations
• Vendor selection and procurement
• Inventory, wastage, and quality-cost management
• Deciding when to outsource versus manufacture in-house
Day 5: Government Schemes and Subsidies
• Preparing a bankable project report
• Capital expenditure, working capital, and financial projections
• Understanding bank loans, investor funding, and bootstrapping
• Pitching to banks and investors
• Relevant government schemes, subsidies, and eligibility criteria
• Basic understanding of loan repayment and funding requirements
