From Seattle Central

New food businesses pop up all the time with interesting niches that delight their customers. Local Seattle inspirations include: a vegan ice cream parlor, cat cafe, Thali Indian plates, rooftop Mezcaleria, locally sourced oyster bar, gluten-free bakery, sustainable sandwich shop, Mexican cafe with kayaks, Hawaiian Korean fusion food truck, a gourmet restaurant homeless employment program, and an organic donut shop.

What does it take for a food business to be successful, especially in such a dynamic and competitive market like Seattle? Sounds like there’s a whole host of skills, steps and strategies involved, plus a good dose of creativity and resources.

If you’ve been scheming about a food business idea, but have not been able to get it off the ground yet, take note.

Seattle Central College is launching a Food Business Incubator course to help you move your idea from talk to table.

The program is a non-credit course designed to quickly get people with a food business idea on their feet.

Whether your dream is to open your own restaurant, bakery, food truck, catering company, delivery service or other unique food business, this course will support you with resources, practical knowledge, and tools.

Gain a mentor in instructor Peter Lewis, the founder of the acclaimed French restaurant, Campagne, and its casual bistro sibling, Café Campagne – someone who knows a thing or two about creating successful food businesses.

Peter shares a little insight into his motivation for teaching this course. “I wish I’d had someone to mentor me at the very outset of my career. It’s my aspiration to save you from all the mistakes I made and to give you the benefit of everything I’ve learned as an owner and restaurant industry consultant.

You can learn more from seattlecentral.org.