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Local Food represents an economic development opportunity that municipalities may want to support. But where to start? Hear from jurisdictions that have developed good local food programs in keeping with the municipal role. Learn about resources that exist to guide your efforts and help evaluate your programs.
This session will help organizations and communities better understand the Ontario food hub sector as a whole, and the preparation work that is required to plan and implement a successful food hub. For the first time, a survey of food hubs in Ontario has been completed, and results of that survey will be presented. Then, hear a practical example about one hub’s journey from the feasibility stage to the opportunities and challenges in the first two years of operation. The session will conclude with an overview of best practices for planning food hub projects and resources available to support that stage.
The municipal role in local food - Rosie KadwellLocal Food
Local Food represents an economic development opportunity that municipalities may want to support. But where to start? Hear from jurisdictions that have developed good local food programs in keeping with the municipal role. Learn about resources that exist to guide your efforts and help evaluate your programs.
Hub or not to hub - Alison Blay-Palmer & Philip MountLocal Food
This session will help organizations and communities better understand the Ontario food hub sector as a whole, and the preparation work that is required to plan and implement a successful food hub. For the first time, a survey of food hubs in Ontario has been completed, and results of that survey will be presented. Then, hear a practical example about one hub’s journey from the feasibility stage to the opportunities and challenges in the first two years of operation. The session will conclude with an overview of best practices for planning food hub projects and resources available to support that stage.
The municipal role in local food - Danielle CollinsLocal Food
Local Food represents an economic development opportunity that municipalities may want to support. But where to start? Hear from jurisdictions that have developed good local food programs in keeping with the municipal role. Learn about resources that exist to guide your efforts and help evaluate your programs.
This session will help organizations and communities better understand the Ontario food hub sector as a whole, and the preparation work that is required to plan and implement a successful food hub. For the first time, a survey of food hubs in Ontario has been completed, and results of that survey will be presented. Then, hear a practical example about one hub’s journey from the feasibility stage to the opportunities and challenges in the first two years of operation. The session will conclude with an overview of best practices for planning food hub projects and resources available to support that stage.
The municipal role in local food - Rosie KadwellLocal Food
Local Food represents an economic development opportunity that municipalities may want to support. But where to start? Hear from jurisdictions that have developed good local food programs in keeping with the municipal role. Learn about resources that exist to guide your efforts and help evaluate your programs.
Hub or not to hub - Alison Blay-Palmer & Philip MountLocal Food
This session will help organizations and communities better understand the Ontario food hub sector as a whole, and the preparation work that is required to plan and implement a successful food hub. For the first time, a survey of food hubs in Ontario has been completed, and results of that survey will be presented. Then, hear a practical example about one hub’s journey from the feasibility stage to the opportunities and challenges in the first two years of operation. The session will conclude with an overview of best practices for planning food hub projects and resources available to support that stage.
Presentation of the main results of a recent study which analyses the evolution of value distribution within the coffee sector, evaluates the social and environmental impacts generated along the chain, and estimates the hidden costs offset on public authorities and third parties. This analysis is based on detailed case studies of value chains between France (on the consumption side) and Colombia, Peru and Ethiopia (on the production side). Discussion wase followed by a debate on what kind of public policy measures could be put in place.
On July 25th, FINE hosted a webinar called "Producer Perspectives: The New England Farm-to-Institution Market" that highlighted the key findings of our 2016 producer study and provided a space for three producers to share their experience selling food to schools, colleges, and hospitals.
Presentation of the main results of a recent study which analyses the evolution of value distribution within the coffee sector, evaluates the social and environmental impacts generated along the chain, and estimates the hidden costs offset on public authorities and third parties. This analysis is based on detailed case studies of value chains between France (on the consumption side) and Colombia, Peru and Ethiopia (on the production side). Discussion wase followed by a debate on what kind of public policy measures could be put in place.
IFPRI- CSISA organized a one day high level policy roundtable on Sustainable Intensification in India’s Risk-Prone Ecologies: Investment strategies for productivity growth, resource conservation, and climate risk management” on May 19, 2014 in New Delhi.
This roundtable, brings together a high-level small group of individuals from the corporate, government, and research sectors to address one of India’s most urgent challenges to food security and economic growth—how to encourage private sector investment in accelerating productivity growth in India’s risk-prone ecologies while simultaneously conserving the environment.
There are solutions already in farmers’ fields and rural markets that respond to these challenges, and this Roundtable will highlight recent advances, for example: innovative financial products and information services for small-scale farmers; diagnostic tools for managing water and soil nutrient scarcity; custom-hired resource-conserving machinery for small farms; crop diversification and high-value marketing strategies; and stress-resistant wheat and rice varieties. But the search for solutions is far from complete. This Roundtable is meant to engage participants in a rapid-fire discussion of recent technical solutions in Indian agriculture, the prospects for policy change, and corporate outlooks for the next five years. The purpose is to help public and private sector players to identify common investment strategies, forge partnerships, and chalk out collaborative efforts to effect technological, market, and policy improvements in India’s risk prone ecologies.
Linking small scale agroecological producers to market ExternalEvents
http://www.fao.org/about/meetings/agroecology-symposium-china/en/
Presentation of Sokharith Touch, from GRET Cambodia, on linking small scale agroecological producers to markets in Siem Reap province in Cambodia. The presentation was prepared and delivered in occasion of the International Symposium on Agroecology in China, held in Kunming, China on 29-31 August 2016.
Presented at the Pulses for Sustainable Agriculture and Human Health” on 31 May-1 June 2016 at NASC, New Delhi, India. The conference was jointly organised by the International Food Policy Research Institute (IFPRI), National Academy of Agricultural Sciences (NAAS), TCi of Cornell University (TCi-CU) and Agriculture Today.
Grow the local food economy! Agricole L3C is an everyday farm market in downtown Chelsea, MI. This unique model has the ability to revitalize and grow the local agricultural economy.
The Brussels Development Briefing no. 44 on “Promoting responsible and sustainable sourcing through Fair Trade” took place on 22 June 2016 from 9:00 to 13:00, at the ACP Secretariat in Brussels, Belgium.
This Briefings was co-organised by CTA, the European Commission / DEVCO, the ACP Secretariat, CONCORD and the Fair Trade Advocacy Office.
Integrating Impact Into Co-op Planning: The Balanced Score CardNFCACoops
This presentation from NFCA’s Eighth Annual Meeting features methods our Food Co-ops can use to integrate our identity and impact into strategic planning and reporting. Professor Daniel Cote of Saint Mary’s University Co-operative Management Education program offered an introduction to the topics to be covered in the next Executive Education co-op business training planned for this October 24-25th in Greenfield, MA, and facilitated sharing of lessons learned from co-op leaders who participated in the training last fall.
• Erbin Crowell, NFCA, Facilitator
• Daniel Côté, Saint Mary’s University
• Lexa Juhre, GM, Fiddleheads Food Co-op
• Patty Smith, Operations Mgr, Willimantic Food Co-op
• Danny Spurr, Board President, Fiddleheads Food
Co-op
The Eastern Ontario Local Food Conference (EOLFC 2013) provided a great opportunity to share information, learn about success stories and gather information on innovative local food businesses, projects and best practices. The conference was organized by KEDCO (Kingston Economic Development Corporation) and the Ministry of Agriculture and Food and the Ministry of Rural Affairs. The theme of the conference was Innovation Driving Local Food and it was held December 3, 2013 at the Ambassador Hotel in Kingston, Ontario, Canada. This topic is ottawa valley food cooperative - devorah belinsky - cooperative models panel.
Presentation of the main results of a recent study which analyses the evolution of value distribution within the coffee sector, evaluates the social and environmental impacts generated along the chain, and estimates the hidden costs offset on public authorities and third parties. This analysis is based on detailed case studies of value chains between France (on the consumption side) and Colombia, Peru and Ethiopia (on the production side). Discussion wase followed by a debate on what kind of public policy measures could be put in place.
On July 25th, FINE hosted a webinar called "Producer Perspectives: The New England Farm-to-Institution Market" that highlighted the key findings of our 2016 producer study and provided a space for three producers to share their experience selling food to schools, colleges, and hospitals.
Presentation of the main results of a recent study which analyses the evolution of value distribution within the coffee sector, evaluates the social and environmental impacts generated along the chain, and estimates the hidden costs offset on public authorities and third parties. This analysis is based on detailed case studies of value chains between France (on the consumption side) and Colombia, Peru and Ethiopia (on the production side). Discussion wase followed by a debate on what kind of public policy measures could be put in place.
IFPRI- CSISA organized a one day high level policy roundtable on Sustainable Intensification in India’s Risk-Prone Ecologies: Investment strategies for productivity growth, resource conservation, and climate risk management” on May 19, 2014 in New Delhi.
This roundtable, brings together a high-level small group of individuals from the corporate, government, and research sectors to address one of India’s most urgent challenges to food security and economic growth—how to encourage private sector investment in accelerating productivity growth in India’s risk-prone ecologies while simultaneously conserving the environment.
There are solutions already in farmers’ fields and rural markets that respond to these challenges, and this Roundtable will highlight recent advances, for example: innovative financial products and information services for small-scale farmers; diagnostic tools for managing water and soil nutrient scarcity; custom-hired resource-conserving machinery for small farms; crop diversification and high-value marketing strategies; and stress-resistant wheat and rice varieties. But the search for solutions is far from complete. This Roundtable is meant to engage participants in a rapid-fire discussion of recent technical solutions in Indian agriculture, the prospects for policy change, and corporate outlooks for the next five years. The purpose is to help public and private sector players to identify common investment strategies, forge partnerships, and chalk out collaborative efforts to effect technological, market, and policy improvements in India’s risk prone ecologies.
Linking small scale agroecological producers to market ExternalEvents
http://www.fao.org/about/meetings/agroecology-symposium-china/en/
Presentation of Sokharith Touch, from GRET Cambodia, on linking small scale agroecological producers to markets in Siem Reap province in Cambodia. The presentation was prepared and delivered in occasion of the International Symposium on Agroecology in China, held in Kunming, China on 29-31 August 2016.
Presented at the Pulses for Sustainable Agriculture and Human Health” on 31 May-1 June 2016 at NASC, New Delhi, India. The conference was jointly organised by the International Food Policy Research Institute (IFPRI), National Academy of Agricultural Sciences (NAAS), TCi of Cornell University (TCi-CU) and Agriculture Today.
Grow the local food economy! Agricole L3C is an everyday farm market in downtown Chelsea, MI. This unique model has the ability to revitalize and grow the local agricultural economy.
The Brussels Development Briefing no. 44 on “Promoting responsible and sustainable sourcing through Fair Trade” took place on 22 June 2016 from 9:00 to 13:00, at the ACP Secretariat in Brussels, Belgium.
This Briefings was co-organised by CTA, the European Commission / DEVCO, the ACP Secretariat, CONCORD and the Fair Trade Advocacy Office.
Integrating Impact Into Co-op Planning: The Balanced Score CardNFCACoops
This presentation from NFCA’s Eighth Annual Meeting features methods our Food Co-ops can use to integrate our identity and impact into strategic planning and reporting. Professor Daniel Cote of Saint Mary’s University Co-operative Management Education program offered an introduction to the topics to be covered in the next Executive Education co-op business training planned for this October 24-25th in Greenfield, MA, and facilitated sharing of lessons learned from co-op leaders who participated in the training last fall.
• Erbin Crowell, NFCA, Facilitator
• Daniel Côté, Saint Mary’s University
• Lexa Juhre, GM, Fiddleheads Food Co-op
• Patty Smith, Operations Mgr, Willimantic Food Co-op
• Danny Spurr, Board President, Fiddleheads Food
Co-op
The Eastern Ontario Local Food Conference (EOLFC 2013) provided a great opportunity to share information, learn about success stories and gather information on innovative local food businesses, projects and best practices. The conference was organized by KEDCO (Kingston Economic Development Corporation) and the Ministry of Agriculture and Food and the Ministry of Rural Affairs. The theme of the conference was Innovation Driving Local Food and it was held December 3, 2013 at the Ambassador Hotel in Kingston, Ontario, Canada. This topic is ottawa valley food cooperative - devorah belinsky - cooperative models panel.
A slide presentation on Recipe Development and Standardization that restaurants and other food business enterprises can use for a more consistent and reliable products. Thus, more productive and profitable.
2017 Oregon Wine Symposium| Assessing the Health of Your BusinessOregon Wine Board
A healthy business creates value that can be reinvested to create more value. Learn what drives value in a healthy business, how to assess your business model to improve cash flow and increase the return on your investment. Walk away armed with a performance management dashboard adaptable to your winery and a stronger understanding of how to use these practical measures of performance to drive beneficial changes in your strategy.
This is the analysis and review of Harvard Business School case on NatureView Farm, which is one of the leading manufacturer firm of organic flavoured Yogurt from Vermont.
Two costing experts discuss using direct costing techniques to understand the true cost of products or services. These ideas can help businesses be more competitive in pricing their products and services.
The municipal role in local food - Anne Marie YoungLocal Food
Local Food represents an economic development opportunity that municipalities may want to support. But where to start? Hear from jurisdictions that have developed good local food programs in keeping with the municipal role. Learn about resources that exist to guide your efforts and help evaluate your programs.
This session will help organizations and communities better understand the Ontario food hub sector as a whole, and the preparation work that is required to plan and implement a successful food hub. For the first time, a survey of food hubs in Ontario has been completed, and results of that survey will be presented. Then, hear a practical example about one hub’s journey from the feasibility stage to the opportunities and challenges in the first two years of operation. The session will conclude with an overview of best practices for planning food hub projects and resources available to support that stage.
Economic resilience for local food - Steve DuffLocal Food
How does a local food system create economic value both for its consumers and its producers? How does a shifting global trade environment affect our local food systems? Join this presentation and discussion with OMAFRA’s senior economist.
Eastern ontario local food 2050 - Shereen PanesarLocal Food
This session will provide an overview of what climate change means for agriculture in Eastern Ontario. What does current scientific understanding predict for this region when it comes to growing conditions in the coming years? Concepts of adaptation and mitigation will be discussed, providing producers with practical suggestions to meet challenges and access opportunities that might arise from climate change. Current research and policy initiatives, designed to contribute to the resilience of the agriculture sector, will be introduced.
Eastern ontario local food 2050 - Sara PeckfordLocal Food
This session will provide an overview of what climate change means for agriculture in Eastern Ontario. What does current scientific understanding predict for this region when it comes to growing conditions in the coming years? Concepts of adaptation and mitigation will be discussed, providing producers with practical suggestions to meet challenges and access opportunities that might arise from climate change. Current research and policy initiatives, designed to contribute to the resilience of the agriculture sector, will be introduced.
Eastern ontario local food 2050 - Allan DouglasLocal Food
This session will provide an overview of what climate change means for agriculture in Eastern Ontario. What does current scientific understanding predict for this region when it comes to growing conditions in the coming years? Concepts of adaptation and mitigation will be discussed, providing producers with practical suggestions to meet challenges and access opportunities that might arise from climate change. Current research and policy initiatives, designed to contribute to the resilience of the agriculture sector, will be introduced.
Eastern ontario local food 2050 - Allan DouglasLocal Food
This session will provide an overview of what climate change means for agriculture in Eastern Ontario. What does current scientific understanding predict for this region when it comes to growing conditions in the coming years? Concepts of adaptation and mitigation will be discussed, providing producers with practical suggestions to meet challenges and access opportunities that might arise from climate change. Current research and policy initiatives, designed to contribute to the resilience of the agriculture sector, will be introduced.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
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At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
3. Agenda
• Costing your product(s)
– Variable costs
– Fixed costs
– Breakeven analysis
– 5-line income statement
• Margins and pricing
– Margin vs. mark-up
– Margins in wholesale channels
– Calculating margins
3
4. Our Case Study
Beth and Patrick farm in Norfolk County. Ten years ago
they decided to experiment with growing strawberries. The
experiment was a success and they became a popular
vendor at local farmers’ markets.
To help add value and extend their farmers’ market
season, Beth and Patrick starting making jam to sell. Last
year, their strawberry crop failed, so they bought
strawberries from another neighbouring farmer. This
allowed them to maintain their market stall and all their
loyal customers.
4
5. Our Case Study
Throughout the season, Beth and Patrick decided that they
should focus on the jam-side of their business rather than
growing strawberries.
This year, they jumped in with both feet! They rented a
commercial kitchen (from a local church) and invested in
labelling, complete with a nutrition table so that they could
expand their market opportunities.
They have the capacity to make more jam than they’ve
ever made before, but are scratching their heads: should
they continue selling direct at more farmers’ markets or
should they explore wholesale customers as well?
5
7. Variable Costs
• Costs that vary based on output or production.
• Variable costs for our jam business:
Variable Costs
Strawberries $ 0.38 per jar
Sugar $ 0.20 per jar
Pectin $ 0.04 per jar
Production labour $ 0.64 per jar
Jar & lid $ 1.22 per jar
Label $ 0.24 per jar
Total VC $ 2.71 per jar
7
8. Fixed Costs
• Costs that are independent of production levels.
– Can and will vary, but not in direct relation to production.
– Stays consistent within a range of production
• Fixed costs for our jam business:
Fixed Costs
Facility rental $ 1,080 per year
Utilities $ 300 per year
Waste removal $ 50 per year
Non-production labour $ 4,000 per year
Promotions $ 500 per year
Farmers' market expenses $ 2,000 per year
Insurance $ 500 per year
Property taxes $ 1,000 per year
Depreciation $ 100 per year
Total FC $ 9,530 per year 8
Note: Adding diversified
activities to a farm
property can have a
significant impact on
property assessment.
Consult Municipal
Property Assessment
Corporation (MPAC) for
more information.
9. “But I’m not taking a wage…”
“We were driving to town anyways…”
• To build a sustainable business you need to be comprehensive in
estimating costs:
– Your time has value.
– Using vehicles has a cost, even if they have a different
primary purpose.
$20 + + = $20
9
10. Breakeven
• The point at which revenue equals expenses and there is neither profit
nor loss.
• Sales are enough to cover variable costs AND all fixed costs.
• Note: At the farmers’ market the strawberry jam sells for $8 per jar.
Breakeven
Fixed Costs
Gross Margin or Contribution Margin
=
=
=
=
Fixed Costs
(Selling Price per Unit – VC per Unit)
$9,530
(Sellict – Vr Unit)$8 $2.71
1,802 jars of jam 10
17. What’s a Reasonable Price?
• Researching industry prices is a must, but
can be challenging.
– Online resources (such as organicpricetracker.ca
and Agriculture and Agri-Food Canada’s
Horticulture Wholesale Price Reports) can be a
useful starting point for unprocessed product.
– Chefs and retailers may be willing to tell you what
their distributor charges for a comparable product
or what that product is currently trading for at the
Ontario Food Terminal.
17
18. Restaurants and Foodservice
Year: 2010 Average Canadian
Foodservice Operation
Revenue 100.0%
Cost of Goods Sold
(Food and Beverage Purchases) (36.0%)
Gross Margin 64.0%
Expenses:
Salaries and Wages (33.9%)
All Other Expenses (25.6%)
Total Expenses (59.5%)
Pre-tax Profit 4.5%
Source: Canadian Restaurant and Foodservices
Association 2012 Operations Report
18
19. Grocery Stores & Retailers
Sample Independent, Full-Serve Grocer
Revenue 100.0%
Cost of Goods Sold (COGS) (75.0%)
Gross Margin 25.0%
Operating Expenses (23.0%)
Pre-tax Profit 2.0%
Local Fresh Produce
Revenue 100%
COGS (60%)
Waste (8%)
Gross Margin ~32%
Local Fresh Produce
High Probability of Damage
Revenue 100%
COGS (50%)
Waste (18%)
Gross Margin ~32%
Local Processed Product
Revenue 100%
COGS (70%)
Waste Minor
Gross Margin ~30%19
20. Food Distributors
Your Business
COGS: $2.50
Retail/Food
Service/Institutions
Pay Wholesale Price:
$5.56
Distributor
$5.56 x (1-30%) = $3.89
Pay Distributor Price: $3.89
Broker
$5.56 – ($5.56*10%) = $5.00
Pay Wholesale Price less
Commission: $5.00
Distributor
Expectation:
17-30% Margin on
Wholesale Price
Broker
Expectation:
5-10% Commission on
Net Invoice Price
20
22. Price Variability
• Many factors can impact the price of a product, such as:
– Seasonality
– Supply (often impacted by weather)
– Demand
• A wholesale customer’s tolerance for price variation will depend on
their willingness and ability to pass changes along to their customers.
• Reasonable warning should always be given when prices are
changing.
22
23. Back to Our Case Study…
• Beth and Patrick have been approached about two potential
opportunities with wholesale customers:
1. A local restaurant that serves all-day breakfast. Increasing, they are
trying to work with local producers which they promote to restaurant
patrons.
2. A local kitchen store that carries gourmet local food products. It is a
popular destination for locals and tourists.
23
24. Assessing Options: Changing Costs
Option #1: Restaurant
• Willing to pay $6 per jar.
• Fixed costs expected to
fall to $6,800.
Option #2: Kitchen Store
• Willing to pay $5.60 per
jar.
• Fixed costs expected to
fall to $6,500.
24
25. Assessing Options: Breakeven
Breakeven
Fixed Costs
Gross Margin or Contribution Margin
=
=
=
=
Fixed Costs
(Selling Price per Unit – VC per Unit)
$6,800
(Sellict – Vr Unit)$6 $2.71
2,068 jars of jam
=
=
$6,500
(Sellict – Vr Unit)$5.60 $2.71
2,251 jars of jam
Option #1: Restaurant Option #2: Kitchen Store
Expected Annual Order:
3,500 jars
Expected Annual Order:
4,000 jars
25
27. Making a Decision
• Financial Considerations:
– Costs
– Prices
– Margins
– Volumes
– Breakeven
– Income Statement
• Other Considerations:
– Operations
– Marketing
– Human Resources
– Control
27
28. Costing & Price is an Ongoing Exercise
• Business plans are living documents that should be revisited and
updated regularly.
• The same is true of costing and pricing analysis.
• For example, what is the significance of October 1st for costing
analysis?
– On October 1, 2016, Ontario’s minimum wage will rise from $11.25
to $11.40. Minimum wage is now tied to inflation, so the new rate
will be announced each April 1st to take effect that October.
28
29. OMAFRA Resources
• OMAFRA Budgeting Tools:
– http://www.omafra.gov.on.ca/english/busdev/bear2000/Budgets/bu
dgettools.htm
– Cost of production information for livestock, field crops, fruits,
vegetables, specialty crops.
• OMAFRA Direct Farm Marketing Business Resources:
– http://www.omafra.gov.on.ca/english/busdev/directfarmmkt/
– Three margin calculators:
• Performance Analysis by Marketing Channel
• On-Farm Processing Recipe Based Costing Tool
• Cost of Meat Processing Tool
29
30. Other Resources
• Farm Credit’s One Page Business and Financial Plans
– http://ngfn.org/resources/ngfn-cluster-calls/one-page-business-plan
• Farm Budget Database – Farm Management Canada
– Enterprise budgets for crop and livestock enterprises across Canada
– www.fmc-gac.com/farm-budget-database
• Market Information and Wholesale Price Reports (Infohort)
– http://www.agr.gc.ca/eng/industry-markets-and-trade/statistics-and-
market-information/by-product-sector/horticulture/horticulture-canadian-
industry/market-information-infohort/?id=1184695160057
30