Food Biz Bootcamp

Are you an aspiring entrepreneur looking to start a restaurant, food truck, catering service, or cloud kitchen but unsure where to begin?

Do language barriers make it difficult to understand regulations and requirements? Does starting a foodservice business feel logistically or financially out of reach?

Join us for this 6-week, in-person program, where we provide hands-on guidance to help participants navigate the essential steps to launching a foodservice business!

Program Overview:

Food Biz Bootcamp is a hands-on training program designed for entrepreneurs ready to launch a foodservice business. This in-person program offers essential knowledge, practical skills, and valuable business connections to help participants navigate the foodservice industry with confidence.

Session Dates/Times:

• Thursday, May 1st: 9:30am – 12:00pm Noon (CEI Portland)

• Thursday, May 8th: 9:30am – 12:00pm Noon (CEI Portland)

• Thursday, May 15th: 9:30am – 12:00pm Noon (To Be Confirmed)

• Thursday, May 22nd: 9:30am – 12:00pm Noon (CEI Portland)

• Thursday, May 29th: 9:30am – 12:00pm Noon (CEI Portland)

• Thursday, June 5th: 9:00am – 4:00pm (CEI Portland) Full day attendance required

Location: CEI Portland, 2 Portland Fish Pier, Suite 201, Portland, ME 04101

Who This Is For: This program is ideal for individuals passionate about food and eager to turn their culinary talents into a foodservice business. It is designed especially for those facing challenges due to limited financial resources, unfamiliarity with Maine’s business regulations, or language and cultural barriers. This free program will be conducted in English.

Program Components:

1. Foodservice Business Foundations– Understanding various types of foodservice operations and their pros and cons, and industry trends.

2. Regulations – Understanding licensing and permit requirements.

3. Commercial Kitchens – Field trips to explore shared kitchen settings.

4. Staffing Requirements – Understanding regulations related to hiring employees.

5. Financial Literacy & Pricing Strategies – Budgeting, pricing for profit, and accessing funding opportunities.

6. ServSafe Course & Exam – Completing this one-day course and exam to earn a certified food protection manager credential — a prerequisite for applying for a business license.

Eligibility:

This program is open to entrepreneurs who:

• Have a business plan for a foodservice business or are actively working with a business advisor or mentor to develop one. (Please contact CEI if you need a referral to one of our confidential, no-cost advisors.)

• Have a basic menu.

• Can commit to attending all sessions of the program.

Cost: Free

Reasonable accommodations for people with disabilities will be made if requested at least two weeks in advance. Interpretation is available upon request.