What I Do to Support You

Connecting businesses with local farmers, foragers (if possible), and other producers

Creating sustainable sourcing plans based on seasonality and availability

Reducing food waste and developing a tracking system to help you stay organized

Developing new recipes, products, or menu items centered around local ingredients

Updating existing menus to reflect Minnesota seasonality

Creating value-added products (sauces, mixes, pantry items)

Writing detailed standard operating procedures (SOPs) for food safety, production, and prep

Designing workflow systems to improve efficiency and reduce labor costs

Creating cleaning, sanitizing, and maintenance schedules

Setting up HACCP or food safety documentation

Training teams on cooking techniques, sanitation, and ingredient handling

Teaching seasonal cooking, preservation, and from-scratch methods

Providing workshops on local sourcing or sustainability

Coaching teams on knife skills, prep efficiency, and production readiness

Helping new food businesses refine their concept and offerings

Supporting cottage food producers and farmers market vendors

Guiding businesses through growth, scaling, or expansion phases

Creating structure for subscription boxes, CSA add-ons, or meal programs

Designing ingredient systems using local and seasonal items

Setting up functional kitchens, prep areas, or production stations

Creating custom labeling, storage guides, and inventory systems

Writing educational content about local food and sustainability

Developing recipe cards, PDFs, e-books, and newsletters

Helping businesses communicate their food values to customers