From Concept to Shelf: Rapid Innovation for Consumer Packaged Goods

From Concept to Shelf: Rapid Innovation for Consumer Packaged Goods

Innovation Intensives

TBD

2 days

Brief Description

Designed for food entrepreneurs, start ups, and visionary sole-proprietors, From Concept to Shelf will help you turn an ambitious idea for a new food product into a reality you can see on a grocery store shelf. This fast-paced intensive will be held at The Culinary Institute of America's new Copia location in Napa, CA. For two days you'll roll up your sleeves and work side-by-side with accomplished leaders in the industry, including Will Rosenzweig who launched The Republic of Tea (and many other brands); Chris Cornyn, Chief Innovation Officer of BEFORE Brands; Matt Gregory, Director of Innovation and Emerging Platforms of Plum Organics; Kara Goldin, Chief Executive Officer and Founder of hint, Inc.; Rusty Schwartz, Co-founder and Chief Executive Officer of Kitchentown; and Amy Klein, Executive Chef at Revolution Foods. You'll do deep dives into design thinking, customer research, lean launch design methodologies, and innovative package design that can help you break through the clutter in a crowded retail environment. By the end of From Concept to Shelf, you'll come away with a strategic execution plan ready to put into action and a pitch-worthy presentation you can take to partners, funders, and distribution-chain decision makers.

William Rosenzweig

Lead Faculty | Dean of The Food Business School

Chris Cornyn

Lead Faculty | Chief Innovation Officer of BEFORE Brands

Matt Gregory

Lead Faculty | Director of Innovation and Emerging Platforms of Plum Organics

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Your Takeaway

  • How to conduct better, faster, cheaper market research using tech-enabled consumer testing methods
  • Create category-killer products using cutting edge skills and processes
  • Devise a rock-solid innovation plan for your food concept that’s viable, feasible and desirable

Location, Dates & Fees

The Culinary Institute of America at Copia, Napa, CA

Friday & Saturday, September 16-17, 2016
Registration closes September 12

$1,500 USD Individual
$2,500 USD Team of Two

Scholarships, team rates, and CIA alumni prices are available. For more information, contact our Admissions Team at admissions@foodbusinessschool.org or 1-866-242-9876.



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Personalized Mentorship
Available to all enrolled learners and our alumni, the FBS 1:1 Mentor Network connects you to top leaders in the food industry. See our full list of mentors and learn more about the platform here.

Have questions?
Sign up for an Online Open House or contact our Admissions Team at admissions@foodbusinessschool.org
or 1-866-242-9876.

Who It's For

If you’ve got an idea for a new packaged food product you’re sure the world needs or that just might be the next big category breakthrough, this Innovation Intensive is for you. This two-day Innovation Intensive will equip you with a pressure-tested innovation plan, fresh insights, a valuable network of friends and collaborators, and the confidence you need to go from start-up to sustainable business.


  • William Rosenzweig

    Social Impact Fellow, UC Berkeley-Haas; Founding CEO, The Republic of Tea; Managing Partner, Physic Ventures

    Lead Faculty

  • Chris Cornyn

    Chief Innovation Officer, BEFORE Brands

    Lead Faculty

  • Matt Gregory

    Director of Innovation and Emerging Platforms, Plum Organics; Former Director of Operations & Supply Chain, Two Degrees

    Lead Faculty

  • Kara Goldin

    Chief Executive Officer and Founder, hint, Inc.

    Guest Innovator

  • Rusty Schwartz

    Co-founder and Chief Executive Officer, Kitchentown

    Guest Innovator

  • William Rosenzweig

    Social Impact Fellow, UC Berkeley-Haas; Founding CEO, The Republic of Tea; Managing Partner, Physic Ventures

    Lead Faculty

  • Chris Cornyn

    Chief Innovation Officer, BEFORE Brands

    Lead Faculty

  • Matt Gregory

    Director of Innovation and Emerging Platforms, Plum Organics; Former Director of Operations & Supply Chain, Two Degrees

    Lead Faculty

  • Kara Goldin

    Chief Executive Officer and Founder, hint, Inc.

    Guest Innovator

  • Rusty Schwartz

    Co-founder and Chief Executive Officer, Kitchentown

    Guest Innovator

Overview

How do you turn a great food idea into a product on a grocery store shelf?

From Concept to Shelf is an inspiring, invigorating blend of short lectures, group discussion, and guided, hands-on teamwork to speed your concept into a product ready to take to market.

Over the course of two days, under the experienced hands of our industry-leading faculty-entrepreneurs, you’ll learn to use design thinking and lean launch methods to connect with your customer, determine which of your ideas has the most potential, maximize your ROI, and most of all, get your product on the shelf!

From Concept to Shelf will take you on a deep dive into all aspects of the product brand experience–packaging, merchandising, distribution strategies, partner strategies–and how to make sure you’ve got the right elements for success.

Our “rinse and repeat” iteration process will equip you with a battle-tested innovation launch plan for your product designed to break through the competition, and go straight to the consumer.

What you’ll get:

  • Challenged on the “WHY?” of your innovation
  • Articulate core values as competitive advantages
  • Deep dive into fresh and actionable consumer insights
  • Introduction to ‘better, cheaper, faster tech-enabled’ consumer testing methods
  • Survey of packaging innovations along with contacts to leading suppliers
  • De-risking practices using design thinking and lean-launch methods

You bring your ideas. We give you momentum. Together we make them more likely to succeed.

 

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