Accounting for Food Entrepreneurs Workshop
When:
Tuesday, Jan 17, 2017 6:00p -
8:00p
Tuesday, Jan 17, 2017 6:00p -
8:00p
Where:
The Food Loft
535 Albany St 5th Floor
Boston, MA 02115
Admission:
$25
Categories:
Business, Food, Innovation
Event website:
https://www.eventbrite.com/e/accounting-for-food-entrepreneurs-tickets-30498223006
Join us for Accounting For Food Entrepreneurs with Julia Shanks, co-leader of Slow Money Boston and Owner/Principal of Julia Shanks Food Consulting.
In this workshop, we will review the basics of accounting from the income statement (profit and loss) to the balance sheet. We’ll discuss accounting systems (such as QuickBooks), and the importance of classifying revenue and expenses so you can make important managerial decision like which customers are most profitable or how to profitably price your products.
Whether you’re thinking about launching a food business, or just want to get a better handle on your finances, this workshop is for you.
Come join us at 6pm. The workshop will start at 6:15pm.
*This workshop is free for Food Loft Members.
About Julia:
For the last 8 years, Julia has been working with farmers and chefs to help them achieve and maintain financial sustainability. Julia brings a broad range of professional experience to her clients, from pilot to chef to serial entrepreneur. She combines the practicality of an accountant with the creativity of a chef.
Each business is different -- whether a farm, food producer or chef; and the support the businesses need to grow vary. Julia draws on a variety of tools and methodologies to support her clients' growth and success: from writing businesses plans and creating financial feasibility models to recipe development. Some of Julia’s most intriguing projects include developing a Cricket Cracker recipe for Aspire Food Group and refining the growth strategy of Boston’s first rooftop farm.
Julia authored two books: "The Farmer's Office: Tools, Tips and Template for Successfully Managing a Growing Farm Business." And "The Farmers Market Cookbook: The Ultimate Guide to Enjoying Fresh, Local, Seasonal Produce." She received professional training as a chef at the California Culinary Academy and an MBA from Babson College.
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