10 Course Curriculum

On-Demand Delivery

On-Demand Workforce Program

Group Licensing Available

Amplify Your Success and Accelerate Your Growth in the Food Industry
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10 Course Curriculum
On-Demand
Delivery
FOOD-SPECIFIC FILED TRIPS
On-Demand Workforce Program
Group Licensing Available

Propelling Success for Seasoned Food Industry
Business Owners, Operators and Managers

Business Beyond the Food™ is a structured 10-course workforce program designed for food and beverage operators building compliant, scalable enterprises.

Grounded in licensed food facility operations, the curriculum delivers practical systems that improve execution, strengthen compliance alignment, and support disciplined growth in performance-driven environments.

Propelling Success for Seasoned Food Industry Business Owners, Operators and Managers

Business Beyond the Food™ is a structured 10-course workforce program designed for food and beverage operators building compliant, scalable enterprises.

Grounded in licensed food facility operations, the curriculum delivers practical systems that improve execution, strengthen compliance alignment, and support disciplined growth in performance-driven environments.

  • Immediate Access to the B Street University E-Learning PlatformFull access to all seven structured courses and modules delivered on demand.
  • Comprehensive 10-Course CurriculumFocused on value-added product development, operational systems, financial discipline, and enterprise infrastructure.
  • Implementation Tools & Strategy FrameworksDownloadable templates, worksheets, and structured exercises designed to support real-time application within your agricultural operation.
  • Administrative & Back-Office Systems DevelopmentGuidance on building pricing controls, documentation standards, compliance alignment, and financial workflows.
  • Institutional Licensing AvailableOrganizations may deploy the full curriculum for group training and workforce development initiatives.

Running a farm is tough.

Food Is At The Heart Of Everything You Do As A

PRIVATE CHEF

FOOD TRUCK OWNERS

CATERERS

PASTRY CHEF

DESSERT ARTISANS

FARMERS

It’s why you wake up every morning.

 

It’s why you step into the kitchen and put your apron on. Cooking is your solace, sanctuary and passion – the foundation that has carved a gratifying life for yourself.

 

But you’re ready for more – more wins, more revenue, more opportunities and more growth.

Food Is At The Heart Of Everything You Do As A

It’s why you wake up every morning.

It’s why you step into the kitchen and put your apron on. Cooking is your solace, sanctuary and passion – the foundation that has carved a gratifying life for yourself.

But you’re ready for more – more wins, more revenue, more opportunities and more growth.

Yet, with the “more” you crave, the need for additional knowledge in marketing, branding, operations, human resources, and other aspects of business becomes apparent. You’ve only grazed the surface in these areas, so you know you’ll need to delve deeper if you want to amplify your success and accelerate your growth.

 

The problem is, you don’t know where or how to start.

 

And that’s fine because we do.

Yet, with the “more” you crave, the need for additional knowledge in marketing, branding, operations, human resources, and other aspects of business becomes apparent. You’ve only grazed the surface in these areas, so you know you’ll need to delve deeper if you want to amplify your success and accelerate your growth.

 

The problem is, you don’t know where or how to start.

 

And that’s fine because we do.

Business Beyond the Food™ was built from direct experience managing licensed food operations and supporting regulated food enterprises across catering, mobile food concepts, retail production, and hospitality-driven services.

 

The curriculum strengthens the operational systems required to scale responsibly within compliant environments.

 

Graduates may explore licensed facility partnerships and operational opportunities through the Flavors Platform, subject to availability and alignment.

Business Beyond the Food™ was built from direct experience managing licensed food operations and supporting regulated food enterprises across catering, mobile food concepts, retail production, and hospitality-driven services.

The curriculum strengthens the operational systems required to scale responsibly within compliant environments.

Graduates may explore licensed facility partnerships and operational opportunities through the Flavors Platform, subject to availability and alignment.

Accelerating Structured Growth

Business Beyond the Food™ is delivered as a structured 10-course on-demand workforce program designed for licensed food and beverage operators strengthening operational performance.

 

The curriculum addresses critical areas including team development, operational management, event and catering execution, financial discipline, contract navigation, compliance alignment, and scalable systems.

 

This program is designed for professionals prepared to implement structure, improve execution, and build disciplined, revenue-driven food enterprises.

 

Enrollment is open to operators and organizations committed to performance-based growth.

Business Beyond the Food™ is delivered as a structured 10-course on-demand workforce program designed for licensed food and beverage operators strengthening operational performance.

 

The curriculum addresses critical areas including team development, operational management, event and catering execution, financial discipline, contract navigation, compliance alignment, and scalable systems.
This program is designed for professionals prepared to implement structure, improve execution, and build disciplined, revenue-driven food enterprises.

 

Enrollment is open to operators and organizations committed to performance-based growth.

What You Will Learn

Structured 10-Course Curriculum

A comprehensive, on-demand learning framework designed to strengthen operational systems across revenue strategy, financial discipline, compliance alignment, and scalable execution within licensed food enterprises.

Immediate Application & Implementation

Each course includes practical modules and tools built for real-world execution, allowing operators to apply structured systems directly inside active food businesses.
Building Structured Food Enterprises

Business Beyond the Food™ is designed for licensed food and beverage operators ready to strengthen the systems behind their revenue. This 10-course on-demand program focuses on operational discipline, financial control, compliance alignment, and scalable execution inside regulated environments. now give me the rest
Building Structured Food Enterprises
Business Beyond the Food™ is designed for licensed food and beverage operators ready to strengthen the systems behind their revenue. This 10-course on-demand program focuses on operational discipline, financial control, compliance alignment, and scalable execution inside regulated environments. now give me the rest

Strategic Brand Management

Explore comprehensive strategies for brand building and management, including the integration of Public Relations practices. Uncover the art of hiring, recruiting, and training your team to become brand ambassadors. Understand the nuances of different employment arrangements and their impact on brand perception. Master effective onboarding processes that instill brand values and foster employee advocacy.

Integrated Marketing & Brand Development

Dive into the intersection of marketing, public relations, and brand development. Learn to craft compelling narratives and execute strategic campaigns that resonate with target audiences. Discover the essentials of corporate contracts and event management as integral components of brand promotion. Evaluate collaboration opportunities to amplify brand reach and engagement.

Financial Strategies for Brand Success

Gain insight into financial management techniques tailored to support brand building efforts. Understand how to leverage financial data to inform brand decisions and investments. Explore the role of investor relations in strengthening brand credibility and securing funding for growth initiatives. Learn to integrate operational systems and customer relationship management practices to enhance brand experience and loyalty.

What you will need to succeed with this course?

Dedicated Implementation Time

Plan to commit focused time each week to reviewing course material and applying structured systems within your operation.

Active Licensed Food Operation or Value-Added Intent

This program is designed for food and beverage operators actively operating within licensed environments or preparing to develop structured, revenue-generating products and services.

Operational Transparency

Be prepared to examine your current pricing, production workflows, cost structure, and market positioning with clarity and discipline.

Reliable Technology Access

Access to a working computer or tablet with internet connectivity is required to engage with the on-demand platform and implementation tools.

What you will need to success with this course?

Complete and submit all program pre-work prior to the first day of class

10 hours per week of your time

Complete regular progress reports and assignments

Attend all virtual and in-person sessions

Access to a working computer or tablet with a camera

What Business Beyond the Food™ Program Will Cover

E-Learning Courses

This 10-course workforce program is tailored for seasoned business owners, operators, and managers in the food and hospitality management industry, with a primary focus on leveraging brand management strategies to expand clientele and drive growth. Through a series of specialized courses, participants will gain comprehensive knowledge and practical skills to effectively build and manage their brands, ultimately attracting and retaining more customers.

Course 1

Operations & Systems

This course equips participants with the operational discipline required to organize, systematize, and scale revenue-generating operations. Learners examine how process design, integrated systems, and performance management support efficient workflows, faster payment cycles, and operational clarity as organizations grow.

Course 2

Human Resource

This course provides participants with a practical foundation for building compliant, well-structured human resource systems as organizations grow. Learners examine how employment classification, documentation, onboarding processes, and employee development frameworks work together to reduce risk, improve clarity, and support sustainable operations.

Course 3

Consumer Packaged Goods Branding

In the competitive world of food & beverage Consumer Packaged Goods Manufacturing (CPG), creating a powerful brand and eye-catching packaging is essential for standing out and capturing consumer attention. This course is designed to equip emerging CPG manufacturers with the knowledge and skills necessary to develop effective branding and packaging that resonates with target audiences and drives sales. Through a combination of lectures, case studies, and a hands-on project, participants will delve into the fundamental principles of branding and packaging design. They will gain a comprehensive understanding of how to position a brand strategically and create packaging that resonates with consumers.

Course 4

Food Costing & Controls

This course introduces participants to the principles and practices required to manage food costs with discipline and consistency in food service and production environments. Learners examine how cost visibility, inventory controls, and menu decisions directly impact profitability and operational sustainability.

Course 5

Accounting

Interview Style: This course introduces participants to the role of accounting as a strategic function that supports informed decision-making, financial clarity, and long-term business stability. Through an expert-led discussion, participants gain insight into how financial understanding influences growth, reputation, and operational confidence.

Course 6

Finance

This course introduces participants to the core principles of capital strategy and funding readiness for growing organizations. Learners examine the full funding landscape, including grants, debt, and equity, and develop an understanding of how different capital structures align with business goals, risk tolerance, and long-term ownership considerations.

Course 7

Commercial Real Estate

This course is designed to provide participants with the foundational knowledge required to navigate the process of buying, leasing, and securing commercial real estate for their organization. Participants gain an understanding of key considerations involved in commercial real estate transactions and learn how to develop a strategic real estate plan that supports facility growth and long-term operational needs. The course prepares learners to evaluate opportunities, assess risk, and participate confidently in commercial real estate decisions.

Course 8

Corporate & GovCon Catering

This course equips participants with the operational and strategic knowledge required to compete for and perform corporate and government catering contracts. Learners examine how procurement standards, contract requirements, documentation controls, and service execution frameworks intersect to support compliance, consistency, and scalable revenue within institutional environments. The course prepares operators to align production systems, pricing models, and performance expectations with the demands of corporate and public-sector clients.

Course 9

Event Catering

Spotlight Savvy: Mastering Media Relations.

This course provides participants with the structured framework required to design, price, and execute event catering services with operational discipline and profitability. Learners examine how production planning, staffing models, logistics coordination, and client management systems work together to support seamless service delivery and financial clarity. The course emphasizes consistency, risk mitigation, and scalable execution across private, corporate, and large-format events.

Course 10

Operating in a Food Hall

This course introduces participants to the operational and strategic considerations required to succeed within shared and multi-tenant food environments. Learners examine how vendor agreements, shared infrastructure, production limitations, brand positioning, and performance expectations influence profitability inside food halls and marketplace settings. The course prepares operators to evaluate opportunities, align with facility standards, and implement disciplined systems that support consistent revenue within collaborative environments.

Bonus Masterclass

Beyond the Build™

A food service facility’s long-term performance is determined long before opening day.

 

This masterclass examines the full lifecycle of brick-and-mortar food production, manufacturing, prep, and restaurant environments, beginning in pre-construction and extending through stabilization. It explores how early decisions about layout, infrastructure, storage, workflow, equipment selection, licensing pathways, and vendor structure directly shape operational efficiency, compliance exposure, staffing demands, and profitability once the doors open.

 

Participants will examine how design intent must align with production realities, regulatory requirements, insurance standards, and revenue strategy before build-out begins. The session then moves into the critical transition from construction completion to active operations, addressing the performance risks that surface during the first 90 days.

 

Drawing from experience overseeing complex construction procurements and launching licensed commercial food facilities, this masterclass connects development planning to operational execution.

 

Key focus areas include:

Integrating operational planning into pre-construction strategy

Aligning design decisions with real production capacity and labor flow

Structuring vendor and service agreements before occupancy

Anticipating compliance obligations beyond inspection approval

Stabilizing performance during the early operational period

 

Construction may end. Inspections may pass. But operational performance is built into the project long before opening day.

Meet the People Who Power Business Beyond the Food™

Our instructors provide an unmatched level of mentorship and expertise. From award winning chefs and seasoned entrepreneurs and business owners, our teachers cover everything from operations and staffing to marketing, branding plus food cost and control.

Scroll down to meet each of our current educators.

Joi Alexander
The Game Consulting Agency
Joi is a seasoned on-premise and off-premise catering sales professional with over 20 years of experience in account management, business consulting, client relations, business development, strategic planning and CPG management. In 2017, Alexander was named Director of Catering Sales at Mercedes-Benz Stadium, Home of the Atlanta Falcons and Atlanta United. Alexander received the Top Sales Performer Award for 2019 exceeding group sales revenue by $7M. During her time at Mercedes-Benz Stadium, Joi played a major role in spearheading the catering and private event business which generated over $5M in revenue year over year.
Chef Jacoby Ponder
Chefpreneur Academy
A native of Monroe, Georgia, Celebrity Chef Ponder gained his cooking abilities from a laid back food loving city life in the South, but the bulk of his culinary skills and aspiration came during his 10 year tenure as a CS (Culinary Specialist) serving proudly in the United States Navy out of Norfolk, Virginia. Being hand selected on a regular basis to prepare meals for high profile military officer, prestigious military command, and political official functions was enough to confirm the pursuit of a career as a professional chef once his naval commitment came to an end.
Joy Pittman
HR For The Culture
Joy Pittman is a true “people” person, and she embodies that title, naturally! As a certified Senior HR Professional, holding a Master’s in Human Resources Management, a Bachelor’s in Economics, Joy is known in many capacities as a go-to human resources expert, a genius people strategist, a dynamic public speaker and a respected educator, but it’s the title “Sprinkler of Black Girl Magic” that surrounds people in her fairy dust of success and leaves them both inspired and ready to win!
Kelly Criswell
Mudge
Kelly Criswell is the founder of Mudge, a Branding Agency specializing in innovative food & beverage brands. With a fierce love of food & bev and a 20+ year career in CPG brand development & packaging design, Kelly helps brands break new ground by intuitively and strategically connecting the brand with their perfect customer.
Sandy Patterson
Mixt Food Hall
Chef Sandy Patterson has worked in the food service industry for over 25 years. She is currently the Director of Operations for miXt Food Hall in Brentwood, MD overseeing the operations for five independent food concepts and managing the bar and staff of the hall.
Candi Daley
Potomac Hospitality Group
Candi Dailey is the CEO and Co – Founder of Potomac Hospitality Group. A DMV based hospitality management company creating niche food & beverage solutions through events, catering, and restaurant operations. With an extensive background in culinary arts, and a secondary focus in hospitality management, Candi is responsible for the development of Hospitality Solutions and Concept Brands at PHG.
Through strategic partnerships she ensures that services provided through our unique foodservice programs are tailored to corporate, commercial and government requirements. From dining services to hospitality administration, the Pennsylvania Culinary alumna is well-versed in FOH and BOH operations. As CEO Candi also oversees the development of the PHG restaurant portfolio which includes, Brown Butler Cafe (fall 23), Caribana (Summer 24), and the well-known concept Ruby’s Southern Comfort Kitchen (Ruby’s So.Co. Kitchen), a family-owned and operated fast-casual restaurant specializing in comfort food. At the heart of Candi’ s work is a deeper mission to support the advancement and success of aspiring Black restaurateurs — mitigating the barriers to access, resources, and opportunities needed to thrive within the space. With a deep knowledge of restaurant management, business operations and customer success Candi is a trusted industry resource. Candi is a member of The City of Bowie’s Economic Development Committee, a member of The Restaurant Advisory Committee for Doordash, and an advisory board member for the PGCC Hospitality & Culinary Arts program. She is also a founding member of The Bow Collective. When she’s not spearheading operations, Candi can be found in her sanctuary cooking, traveling, or spending time with her husband Jason, and their daughters.
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Jese Gary
Green Eyed Ambition
Jese Gary is not just an educator; she is the guiding force behind a transformative journey into the intricate realm of systems, operations, and insightful analysis. As a dedicated instructor at Magnolia University, she has relentlessly championed the cause of mastering your operating system, revolutionizing supply chains, and harnessing the power of insightful analysis. With a passion that ignites minds and a vision that transcends boundaries, Jese Gary has become a beacon of knowledge in the academic world. Her career is a testament to her commitment to excellence, innovation, and the relentless pursuit of mastery in her field.
Jese brings to the classroom a wealth of real-world experience, having worked with industry giants and emerging innovators alike. Her unique ability to bridge the gap between theory and practice has made her a sought-after mentor, inspiring students to not only understand complex systems but to excel in optimizing them.
Jese Gary’s influence extends beyond the classroom, as she collaborates with industry experts and academic institutions to shape the future of systems and operations. Her dedication to driving positive change has earned her recognition and respect from colleagues and peers around the world.
In a world where the mastery of systems, supply chains, and insightful analysis is paramount, Jese Gary stands as a beacon of knowledge, a mentor, and a catalyst for transformation. Her impact on education and industry is immeasurable, and her legacy as a Systems & Operations Instructor at Magnolia University is one that continues to inspire generations of students to shape a brighter future
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Marcus Daniels
NAI Michael
Marcus N. Daniels is the Founder, President and Chief Executive Officer of Daniels Development Group LLC. Mr. Daniels brings over 15 years of experience in business, real estate, finance, public policy and consulting assisting clients with their strategic goals and objectives. Mr. Daniels is Vice President at NAI Michael, a commercial real estate brokerage and development firm where he has represented clients in the acquisition, development and disposition of commercial real estate including retail, office, industrial, multifamily and mixed use developers, institutional investors, publicly traded companies, privately held businesses, professional service firms, federal contractors, nonprofit and healthcare clients for their requirements in the United States. Mr. Daniels is the Chair of NAI Global Diversity Equity and Inclusion (DEI) Council for NAI
Samia Bingham
Founder & Principal, B Street HQ
Samia Bingham is a development and operational performance strategist specializing in aligning pre-construction planning with long-term asset execution.
With more than 15 years of experience directing complex federal construction, facilities, and infrastructure procurements exceeding $100 million plus, she has advised senior government leadership on acquisition strategy, capital exposure, funding alignment, and execution risk across portfolios exceeding $500 million in aggregate oversight.
Her expertise sits at the intersection of development, contract structure, and operational performance. She works with developers, agencies, and institutional owners to ensure that design decisions, vendor agreements, compliance requirements, and revenue models are aligned before assets enter the market.
Samia is known for integrating operational realities into pre-construction strategy, identifying performance risks early, and establishing disciplined frameworks that protect asset value beyond substantial completion as well as post-construction management.
She is also the founder of Flavors®, a licensed commercial kitchen operations platform where she designed, launched, and stabilized regulated multi-tenant facilities operating under strict health, insurance, and performance standards. This experience informs her practical understanding of how built environments function once occupancy begins.
Her work centers on asset readiness, operational control, and long-term performance sustainability across regulated and multi-tenant environments.
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Sid Tanu
Sid Knows Finance
Sid Tanu has an extensive background in loan origination and underwriting as the Chief Risk Officer at EnrichHER, and has held senior executive positions with Capital One, IRi Worldwide Consulting, and MinTech. Sid leads the financial services strategy for Capital Access at Open Trellis. His efforts are focused on product development, risk modeling, and the optimization of small business loan portfolios. He specializes in unsecured debt for new and small business owners, and is himself an entrepreneur and graduate of Techstars, an international startup accelerator.
Sid’s financial services career has included retail and commercial banking, payments, asset management, analytics and risk management. As a community development advocate, he has led numerous initiatives in financial literacy and startup ecosystem inclusion. He has served as a mentor and organizer with Junior Achievement, Techstars, Startup VA, Lighthouse Labs, and 1 Million Cups.
Sid holds a bachelor’s degree in Real Estate, Finance and Information Systems from the University of Wisconsin-Madison, and he enjoys playing tennis and discovering new music and great food.
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Learn what our happy students says about our course

Meet Flavors®

Developer of the Business Beyond the Food™ Program

Flavors is a licensed food operations and compliance platform that developed Business Beyond the Farm™ through direct experience supporting regulated food and agricultural enterprises.

Grounded in real-world facility management, licensing oversight, and operational execution, Flavors built this curriculum to address the structural gaps that limit scalable growth in food and agricultural businesses.

The program reflects operational insight gained from managing compliant environments, supporting producers, and strengthening enterprise systems inside revenue-driven food operations.

Meet Flavors®

Developer of the Business Beyond the Food™ Program

Flavors is a licensed food operations and compliance platform that developed Business Beyond the Farm™ through direct experience supporting regulated food and agricultural enterprises.

Grounded in real-world facility management, licensing oversight, and operational execution, Flavors built this curriculum to address the structural gaps that limit scalable growth in food and agricultural businesses.

The program reflects operational insight gained from managing compliant environments, supporting producers, and strengthening enterprise systems inside revenue-driven food operations.

Flavors delivers hospitality management, compliance infrastructure, and structured business education across regulated food environments.

 

Through disciplined systems, regulatory alignment, and workforce development initiatives, Flavors actively supports culinary enterprises, producers, corporate partners, and public agencies strengthening operational clarity and scalable performance within revenue-driven operations.

 

Business Beyond the Food™ reflects this platform-level commitment. Developed from direct experience managing licensed food environments, the program equips food and beverage operators with the operational, financial, and market frameworks required to compete, contract, and grow within modern, compliance-driven food systems.

Licensing & Group Deployment

Business Beyond the Food™ is available for institutional licensing and group enrollment. Organizations may deploy the full curriculum across teams, workforce initiatives, and community-based programs aligned to regulated food environments.

“Fueling culinary dreams with innovation and empowerment – our program transforms passion into success.”

Ellipse 35

Samia Bingham

Founder & CEO

Business Beyond the Food™ is a proprietary workforce program developed by Flavors, LLC.

SUPERCHARGE YOUR BRAND BEYOND THE KITCHEN

APPLY TODAY for $1,200 per participant!

Flavors serves up expert hospitality management services, comprehensive business, education resources and support – a proprietary blend with a single, overriding goal – to provide culinary and agriculture entrepreneurs, business owners, corporate and government stakeholders with everything they need to operate profitable food and beverage services.

    Still have some questions?
    We have answers!

    Who can apply for the Business Beyond the Food™ program?

    The program is open to established caterers, private chefs, pastry chefs, food truck owners, dessert artisans, farmers, and local growers dedicated to advancing their culinary businesses.

    Is this program suitable for newbies with limited experience?

    Business Beyond the Food is best suited for accomplished professionals who have already made their mark in the food industry. We cover topics, especially for individuals with considerable experience and a desire to accelerate their growth and scale their businesses further.

    If you’re new to food business management, we invite you to explore our Virtual Community.

    What differentiates Business Beyond the Food from other culinary programs?

    Our program distinguishes itself by catering exclusively to seasoned professionals, providing a specialized curriculum tailored to the unique challenges experienced business owners, operators and managers face. Our close-knit community and in-person field trips enhance the learning experience, fostering meaningful connections and hands-on learning opportunities.

    How selective is the admission process for the program?

    We take pride in curating a high-achieving cohort of participants. Our admission process is highly selective, as we prioritize individuals with a solid commitment to success and a passion for scaling their businesses.

    What will I learn from the program?

    This self-paced program offers an immersive course load covering critical aspects of food business management. You can expect to gain invaluable insights, skills, and strategies to propel your culinary success to new heights.

    Who can I contact if I have questions about the program?

    Contact our Program Manager.