From Kitchen to Grocery Shelves
September 11, 2025 - Jazmin Bolan-Wiliamson
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EmailThis resource is an on-demand, self-guided learning opportunity for food producers considering taking their packaged food ideas from the initial kitchen stage to being prepared to be on grocery retail shelves. In this two-part video series, Jazmin Bolan-Wiliamson, Food and Farm Business Coordinator of the MSU Center for Regional Food Systems and Great Lakes Midwest Regional Food Business Center, shares the Key Steps to move through the process From Kitchen to Grocery Shelves.
Module 1: Steps 1-4
- Step 1: Back to Basics – What it Takes to be an Entrepreneur
- Step 2: Food Safety & Licenses
- Step 3: Business Model, Financial Management, & Team
- Step 4: Production Space + Preparing to Scale
Module 2: Steps 5-7
- Step 5: Nutrition Labeling, Shelf Life, & Packaging
- Step 6: Marketing, Sales Channels, and Meeting Buyers
- Step 7: Capital Needs & Financing
For further information:
For more information, reach out to Jazmin Bolan-Williamson at bolanwil@msu.edu.
About the Great Lakes Midwest Regional Food Business Center
The Great Lakes Midwest Regional Food Business Center was dedicated to offering coordination, technical assistance, and capacity building opportunities for farmers, producers, and other food business owners in support of a more resilient and competitive food system. Michigan State University Center for Regional Food Systems (MI) coordinated the Great Lakes Midwest Regional Food Business Center comprised of network coordinators – Chicago Food Policy Action Council (IL), Northwest Indiana Food Council (IN), Food Finance Institute of the University of Wisconsin System (WI), and the Menominee Indian Tribe of Wisconsin Department of Agriculture and Food Systems – who sought to take a transformational, rather than transactional, approach. Learn more at glm-rfbc.msu.edu.
