Food Business Lab Cohort
- Time: Mondays, Aug. 17-Sept. 28, 2026 (no class on Labor Day) | 6-8 p.m.
- Location: Detroit TBD
Turn your passion for food into a profitable, sustainable business
You know how to make great food. Let’s build the business behind it.
Maybe you’re trying to price your menu more strategically. Maybe you’re ready to grow beyond weekend pop-ups or catering gigs. Maybe you’re thinking about launching a food truck, opening a storefront, or getting your products onto retail shelves. Or maybe you’re just getting started and want to build your business the right way from day one.
MWF’s Food Business Lab is a six-week business-building cohort designed to help food entrepreneurs turn their passion into a profitable, sustainable business—one that’s built to grow and ready to access funding.
Sponsored by the Kresge Foundation and led by food entrepreneur and business coach Ederique “Chef E” Goudia, founder of In the Business of Food (IBF Detroit), this cohort combines practical food industry expertise with proven business strategies you can put to work immediately.
Program Details
Dates: Mondays, Aug. 17, Aug. 24, Aug. 31, Sept. 14, Sept. 21, and Sept. 28 (no class on Labor Day, Sept. 7)
Time: 6-8 p.m.
Location: In-person (Detroit TBD)
Format: Weekly sessions + hands-on assignments
Cohort Size: Limited to 10–15 participants
What To Expect
Learn directly from Chef E, one of Detroit’s most respected food entrepreneurs and business coaches, as you gain the skills to build a stronger, more profitable food business.
Each session builds on the last — helping you strengthen the financial foundation of your food business and prepare for sustainable growth.
Topics include:
- Recipe standardization and food costing
- Pricing for profitability
- Understanding break-even analysis and financial statements
- Managing cash flow
- Exploring lending and financing options
- Preparing a strong loan application
What You’ll Walk Away With
This isn’t just a workshop. It’s a working session for your business. By the end of the program, you’ll have:
- Standardized recipes with accurate food cost calculations
- Pricing strategies designed to improve profitability
- A stronger understanding of your financial statements and break-even point
- Practical tools for managing cash flow
- A better understanding of business financing and what lenders look for
- Greater confidence navigating the loan application process
- VIP loan readiness status with MWF, one of Michigan’s premier small business loan CDFIs
Eligibility
This cohort is open to food entrepreneurs whose businesses are located in or primarily serve the Live6 area of Detroit.
Applicants outside of the Live6 area are not eligible for this cohort.
Who Should Apply
This cohort is designed for food entrepreneurs who are serious about building a profitable, sustainable business.
You may be:
- A restaurant owner
- A caterer
- A food truck owner
- A baker or specialty food producer
- A packaged food or consumer product entrepreneur
- Operating a pop-up food business or preparing to launch one
You don’t need to have everything figured out, but you should be ready to do the work. This program is a strong fit if you:
- Are in the early or growth stage of your business
- Want to better understand your numbers and improve profitability
- Are interested in accessing capital to grow
- Are open to feedback and ready to take action
Spots are limited! Once the Food Business Lab is full, applications will close. Click below to complete the short application form.
Sponsored By
About the Instructor
Ederique “Chef E” Goudia
Founder, In the Business of Food (IBF Detroit | Manager, Shed 5 Incubator Kitchen
Ederique “Chef E” Goudia is a Detroit-based chef, entrepreneur, and nationally recognized food business leader with more than 25 years of experience supporting food entrepreneurs and strengthening local food systems.
As founder of In the Business of Food (IBF Detroit) and manager of the Shed 5 Incubator Kitchen at Eastern Market, Chef E helps emerging food businesses grow through hands-on coaching, business education, and access to critical resources. Her work has empowered countless entrepreneurs to turn their passion for food into successful, sustainable businesses.
A sought-after speaker and advocate for food entrepreneurship and food justice, Chef E has been featured by National Geographic, Bon Appétit, Food & Wine, NPR, and the James Beard Foundation. She is passionate about helping under-resourced entrepreneurs build thriving businesses that nourish both their communities and Michigan’s economy.