Taste to Table Food Business Growth Series
Taste to Table is a 4-month food business growth series serving 50 current and aspiring food entrepreneurs. We are excited for this relaunch that's going to be more intentional and relevant for the program participants. The free program includes interactive and exclusive workshops, individualized coaching (minimum 2 hours per participant), and a culminating celebration and completion certification. Workshops and coaching will begin in January 2026. Most workshops and coaching will be in-person, but some will be virtual. A schedule of workshops will be shared with interested participants in the coming weeks, If you are interested in being involved, please complete this intake form by December 12, 2025. Please email communityengagement@shermanphoenix.com with questions.
Food Business Readiness Assessment: Evaluate Your Food Business Readiness
Take these assessments to identify your strengths and areas for improvement as you prepare to launch or grow your food business.
About You + Business Concepts and Readiness
Evaluate your food business concept, target market, and overall business planning.
Name
*
First Name
Last Name
Email
*
example@example.com
Phone Number
*
Please enter a valid phone number.
Format: (000) 000-0000.
Which best describes your current standing?
*
I'm a current food business owner
I'm an aspiring food business owner
How clearly defined is your food business concept at this stage?
*
I’m still exploring and developing my ideas.
I have a general concept, but some details still need clarity.
I have a well-defined concept and am refining the final pieces.
How well have you identified your target customers and their needs?
*
I haven’t researched my target customers yet.
I have a general idea of who might buy my food but need deeper insights.
I have clearly defined customer personas and understand their needs.
Do you currently have a business plan for your food business?
*
I don’t have a business plan yet.
I have some notes or a draft, but it needs more development.
I have a complete or nearly complete business plan.
Have you researched the permits and licenses required for your food business?
*
I haven’t researched the required permits or licenses yet.
I have a basic understanding or have researched the requirements but haven’t applied.
I’ve fully researched what’s needed and have a plan to obtain all required permits.
Are there any questions above you'd like to provide specific details about?
Operations & Detail Planning
Assess your operational readiness and logistics management.
How developed are your menu and food preparation processes?
*
I’m still brainstorming menu ideas.
I have a basic menu concept, but my recipes and processes aren’t fully standardized.
I have a well-developed menu with standardized recipes and preparation procedures.
How much planning have you done for your kitchen workflow and equipment needs?
*
I haven’t planned my kitchen workflow or equipment needs yet.
I have a general idea of the equipment I need but only a basic workflow plan.
I have a detailed kitchen layout, workflow, and a complete equipment list.
Do you have a plan for sourcing ingredients and managing inventory?
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I don’t have a sourcing or inventory plan yet.
I’ve identified some suppliers and have basic inventory tracking in place.
I have a comprehensive sourcing strategy and an organized inventory management system.
How far along are you in identifying optimal locations for your food business?
*
I haven’t started evaluating potential locations yet.
I have a few general areas or possible locations in mind.
I’ve identified strong potential locations based on research and customer traffic insights.
Are there any questions above you'd like to provide specific details about?
Financial Check In
Evaluate your financial planning.
Have you calculated your startup costs?
*
I haven’t calculated my startup costs yet or have only rough estimates.
I’ve researched and outlined most of my startup expenses.
I have a complete startup budget or I’ve already started my business.
Have you determined your food cost percentages and pricing strategy?
*
I haven’t calculated my food costs or developed a pricing strategy yet.
I understand my ingredient costs but need to refine my food cost percentages and pricing.
I have a detailed food cost analysis and a clear, strategic pricing model.
Have you projected your sales and cash flow?
*
I don’t have sales or cash flow projections yet.
I have basic revenue estimates but limited cash flow analysis.
I have detailed sales projections and a clear cash flow forecast.
Are there any questions above you'd like to provide specific details about?
Submit
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