TSU Workforce Readiness — Class 15: Budgeting a Small Food Venture

BUDGETING A SMALL FOOD VENTURE TSU Workforce Readiness Series — Class 15 A strong food idea needs a financial plan behind it. Join Chef McCoy for a practical introduction to the financial basics of launching and operating a small food venture. Participants will explore how food-business owners use budgets, simple profit-and-loss thinking, startup-cost estimates, and cash planning to make more informed decisions. This workshop is designed for TSU students, aspiring food entrepreneurs, caterers, cooks, hospitality workers, and community participants who want a clearer picture of the money side of a food business. WHAT YOU’LL LEARN • The difference between startup costs, ongoing operating expenses, and one-time purchases • How to build a simple budget for a food product, pop-up, catering order, or small food venture • How a basic profit-and-loss statement helps track income, expenses, and operating performance • How sales, food cost, labor, packaging, transportation, and overhead affect profitability • How to estimate the cash you need before launching or accepting an event order • Practical habits for tracking expenses, protecting cash flow, and avoiding common early-stage mistakes WHAT TO EXPECT This 50-minute hybrid workshop includes instructor-led examples, a basic food-business budget exercise, practical discussion, and time for participant questions. In-person attendees will meet in Kitchen Lab A at the Cecilia Lane Building. Virtual-access details will be emailed to registered attendees before the session. You do not need to bring a calculator, but you may bring one if you prefer. This workshop is educational and is not individualized accounting, tax, investment, or legal advice. REGISTRATION OPTIONS • TSU Student Registration — Free Available to currently enrolled Texas Southern University students. Please bring a valid TSU student ID for in-person check-in. • Community Admission — $10 Open to community members, aspiring food entrepreneurs, caterers, small-business owners, hospitality professionals, and anyone seeking a practical introduction to food-business budgeting. Advance registration is required. Please arrive at least 10 minutes early if attending in person. ABOUT THE TSU WORKFORCE READINESS SERIES The TSU Workforce Readiness Series is a 19-class professional-development program supporting practical hospitality, culinary, business, and workplace-readiness skills. Eligible TSU students may apply qualifying attendance toward program participation and capstone requirements. Community admission does not include TSU student-program or capstone eligibility. Presented by Travel Villa Kitchen in partnership with Texas Southern University.