From Idea to Numbers: Can Your Food Business Pay You?

Whether you’re just starting out or have been operating on a small scale for a few years, this hands-on workshop helps food entrepreneurs understand the numbers behind a sustainable food business.

You’ll learn how to:

• Translate your income goals into realistic sales targets
• Understand Profit and Loss concepts (COGS, fixed vs. variable expenses, profit)
• Identify startup or growth costs and ongoing fixed expenses
• Calculate your break-even point (in dollars and units)
• Estimate how long it may take to reach your sales goals
• Use a simple Excel spreadsheet to run these numbers

We’ll cover Excel basics as we go and walk through everything step by step—no finance or Excel experience required.

What you'll need to bring: A laptop and your current numbers (2025 Profit & Loss Statment, average ticket price, average cost per ticket) if you have them.

Leave with: Clear financial targets and next steps.

Your instructor: Kristen Munson is a Senior Business Advisor at Pathway Lending in Knoxville, TN, where she helps small business owners navigate financial challenges and achieve business goals. She began her career in assurance at EY, earning her CPA license and developing expertise in financial audits and risk assessment. Over time, she discovered a passion for mentorship and lifetime learning, which she actively applies to supporting entrepreneurs.