Are permits, regulations, and other business affairs stopping you from starting your own food stand? Ever wondered how you could set up shop selling your secret family recipe at the Hester Street Fair or even the Smorgasburg?
Learn about the first steps needed to start your own food business. We'll cover paperwork, permits, where to source quality and affordable ingredients (while still keeping it local & sustainable), where to prepare them, vending, and other logistics to make your new business a success. We'll also answer all your questions and concerns in a introduction to the world of food business startups. This will be a Q&A class, it will be an open discussion and I will answer as many questions from my experiences in my world of food and business.
Carson Yiu was born in Manhattan and grew up in Fresh Meadows, New York. After studying Entrepreneurship at Baruch College, he want to connect his love for food. He decided to get his hands dirty, and started working at the Brooklyn Flea along the best artisans and hustlers. After bartending, frying fish, slinging tacos, he started his first business. It was long hours, with aching feet and back, but The Shaved Ice Shop is the culmination of his passion to share his long love of business and food. He got met a lot of great people and began vending at the Hester Street Fair, PARKED! Food Truck Festival, Grub Street Festival, Cookout NYC and Brooklyn Night Bazaar. He coordinated food vendors for PARK HERE at Openhouse Gallery and directed The Elizabeth Street Night, which featured Korrilla BBQ, local vendors and attracted over 400 foodies. It’s been 10 years in the food industry, and he is continually involved in the community and hopes that you feel his inspiration and care in everything he creates.