“BRINGING MEAT TO MARKET” BUSINESS TRAINING SERIES
“Bringing Meat to Market” is a series of business trainings focused on the fundamentals of the supply chain, sales, and marketing of grassfed meats for western producers. This is the second year of offerings and 2019 recordings and materials are available to members.
2020 Webinars & Workshops
SWGLA is thrilled to provide a series of courses and curated curriculum “tracks” in the fundamentals of the supply chain.
Courses are designed for meat businesses—existing and potential—and dive into the details of what happens from the moment of harvest through selecting and marketing to various end-users and sales channels. They include some material on basic financial record-keeping, accounting, and analysis—designed to empower both current and emerging grassfed beef producers to refine and deepen skills, as well as livestock producers not yet selling products directly. Our learning goal is to provide resources, context, tools, and instruments for you to evaluate whether it is a smart opportunity to add direct meat sales to your existing operations. Courses offered along with a suite of Technical Assistance opportunities for one-on-one coaching; small group peer-learning “Ask Me Anything” / AMA sessions, which are live Q&A with educators for a limited number of participants offered across multiple seasons.
Curriculum tracks detail a course of study for three specific audiences and combine courses archived from 2019 as well as new 2020 offerings.
Technical Assistance One-on-One Sessions
SWGLA is proud to offer one-on-one individualized Technical Assistance (TA) with educator Olivia Tincani for SWGLA members needing advice, coaching, resources, and training on the nuts and bolts of the business behind your business. Learn more and apply.
2020 Course Offerings:
- Webinar: Yield & Margin Calculator Instructional + Ask Me Anything session
- Webinar: Business Structures and Accounting Basics for Emerging Livestock and Meat Businesses (2 part webinar)
- Webinar: Market Options and Best Practices 1: Direct to Consumer – REGISTRATION NOW OPEN
- Managing Cash Gracefully, Holistic Budgeting & Breakeven Projections
- Cost of Production Tool Webinar + Ask Me Anything
- Market Options and Best Practices 2: Food Service, Butcher Shop, Wholesale
For now, all trainings will remain distance learning style, provided through Zoom online webinars. Some additional in-person opportunities for courses may be added in the future once COVID-19 restrictions have eased. Stay tuned to learn more.
Thursday, July 30th, 8.30 am MDT. For ranchers who are either already selling meat directly into the consumer market, those who are selling to a large plant, third party reseller or wholesaler, or those who are considering moving from strictly livestock sales into meat business operations, this class is universal to all of you.
A 2-Part Foundational Series on Business Structure and Accounting for Ranch Businesses. This workshop is part of the second season of “Bringing Meat to Market,” a series of business trainings focused on the fundamentals of the supply chain, sales, and marketing of grassfed meats for western producers.
The Yield & Margin Calculator Instructional is an in-depth look at calculating yield post-processing, from live weight through cut-out decisions, and how best to keep track of harvest numbers in order to create your own ranch benchmarks and standards over time.
Food and Agriculture Business Consultant
Olivia Tincani is a food and agriculture business consultant and educator with 16 years of experience in the field. Olivia Tincani & Co . provides business, financial and strategic planning and technical assistance for small-scale independent farms, ranches, food businesses, and the institutions that service them. She has specific expertise in entrepreneurial empowerment for farmers and ranchers, program and curriculum design, livestock businesses, whole animal supply chains, communications, and community building. An ambitious spirit infuses her teaching and consulting work, inspired by her personal entrepreneurial endeavors. She currently directs business programming for Fibershed, Chicago Botanic Garden’s Windy City Harvest Incubator, and the nascent Grazing School of the West. Past projects include work with venerated organizations such as Glynwood and Pie Ranch, alongside independent coaching for a roster of small and mid-scale sustainable farms. She served as a Business Strategist and Communications Director for 8 years for Rancho Llano Seco. Alongside farm and ranch operations, she has deep history in food business as well: was the co-founder of food service management company Fare Resources and founder of Farm 255 and Farm Burger, landmark restaurant/farm enterprises operating restaurants alongside co-owned vegetable and pasture-based livestock farms. She is on the Advisory Boards of the National Farm Viability Conference and Bernoulli Finance, and was a founding Board member of Kitchen Table Advisors. Olivia splits time between Sonoma County (CA) and her husband’s family farm and winery in the Valtènesi region of Italy, with her hands in the dirt and her skin in the game. www.oliviatincaniandco.com
Financial Strategy and Operations
Anjali Oberoi is an incurable chocoholic, food enthusiast, and environmentalist with extensive experience in financial strategy and operations. Anjali founded Bernoulli Finance to address critical gaps at fast-growing ecologically-minded companies, helping them record, monitor, and use their financial data for better decision making and long term planning. She is a Finance & Operations Instructor at the Food Craft Institute. Previously she was a Partner/CFO at Fare Resources, a values-driven food service management company, and prior to that was the CFO at Belcampo, a food production and farming company with operations across California, Belize, and Uruguay. Her prior experience spans management consulting for multinationals, financial planning and analysis for small enterprises, and business concept development for seed stage ventures across multiple industries. Her progressive specialization in the food sector stems from an early and unrelenting passion for the history, economics, and production of good chocolate. Anjali holds an MBA in International Business and MS in Finance from Temple University, and an MTech and BTech in Biochemical Engineering & Biotechnology from the Indian Institute of Technology (IIT), Delhi. She is bilingual, in English and Hindi, and has a working knowledge of Arabic and Spanish. www.bernoullifinance.com
Business and Policy Adviser
is a business and policy adviser to agricultural and food and beverage enterprises, and to nonprofits and local governments. She provides training and technical assistance on issues such as business formation, land tenure, value-added inventory, accounting and taxation, federal programs, and nonprofit management. She works directly with nonprofits, associations, and local governments to help them develop financial and managerial capacity and programs to improve the environment for farming, ranching, and healthy food access. She worked eight years at the USDA, most recently as the National Program Leader for Small Farms and Beginning Farmers and Ranchers. Previously she was a California CPA with an emphasis in agricultural enterprises and non-profits. She holds a Juris Doctor with a Certificate in Food and Agriculture from Drake University Law School, a Masters in Journalism from Georgetown, and a BS in Agricultural Economics from the University of California at Davis.
2019 Workshops and Webinars
Our Sales Strategy course covers both the quantitative and qualitative elements of choosing and maintaining a mixed sales channel strategy for your business with revenue coming from various types of customers (retail/wholesale, food service, direct consumer, etc.).
In this all-day in-person learning experience, we used a butchery demo to guide producers through meaningful knowledge about variations in carcass breakdown, cutout, and options for cut choices that both maximize full carcass utilization while highlighting the benefits of grassfed practices.
This webinar helps ground your marketing efforts in foundational communications thinking and teaches the importance of crafting a marketing plan. We introduce techniques that are relevant to all business types at every stage of development. Our approach is grounded in thoughtful strategic planning so that money spent on promotion is always reflective of your overall core values and business identity.
This workshop kick off the “Bringing Meat to Market” series of business trainings focused on the fundamentals of the supply chain, sales, and marketing of grassfed meats for western producers. Starting with one of the most important data points for your business, our first webinar will teach new and seasoned producers how to estimate costs of production per unit for their operation, setting the stage to translate those numbers into meaningful reasoning for sales pricing and marketing decisions.