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Included in packet

Included in the Small Business White Label Packet 1.

This ready to go ”Small business White Label package” has been put together for you to be able to Startup an exceptionally good small business, with a minimum investment, generating good profits. After having been holding Gourmet Cheese, Cured meat and sausage making workshops for over 15 years, we decided it is time to give some other interested people the opportunity to do the same thing. We have put a lot of work into this “Small Business White Label Packet” and because of such a long work experience in the field, all the information and procedures are “spot on” and you simply cannot go wrong if you just follow our simple steps. The price for the “Small Business White Label Packet” is very affordable for everyone looking for a reasonably priced and secure small Business opportunity to buy especially when you see what it includes:

The Buyer gets the following:

  • All “Training DVDs or USB” for all Gourmet Cheese Workshops and all Cured meat and Gourmet Sausages Workshops.
  • All “Workshop booklets” for all Gourmet Cheese Workshops and for all Cured meat and Gourmet Sausages Workshops.
  • All “Worksheets for all Gourmet Cheese Workshops and  for all Cured meat and Gourmet Sausages Workshops (shorter/teaching version).
  • The “Management booklet” for all Gourmet Cheese Workshops and for all Cured meat and Gourmet Sausages Workshops.
  • The “Questions & Answers Booklet”, for all Gourmet Cheese Workshops and for all Cured meat and Gourmet Sausages Workshops.
  • Complete “Layout idea or Template” for Business cards. Partly filled in to make it easier for you.
  • Promotional “3fold advertising brochure” all Cheese and cured meat/sausages workshops/products ready to deliver.
  • Lots of “Promotional Posters” for most workshops full colour (PDF or AI), ready to edit or for printout.
  • All “The Tools” to run the Gourmet Cheeses, Cured meat and Gourmet Sausages Workshops, including herbs and spices.
  • “Business plan” template which the owner can modify to make his/hers own.
  • Sample of “12-month Action plan” which he/she can modify to kickstart your business, partly filled in.
  • Sample “Cash flow/spreadsheet”, which the buyer can adjust to suit his/her business.
  • All the “Wholesale contacts” for all Cheesemaking/meat tools/equipment and Spices.
  • “Area protection” We will make sure we do not sell another Concept within a certain 50 Km radius of your address
    written in our agreed-on contract.
  • Monthly “Newsletter” for the first 12 months with NEW ideas/recipes/tips.
  • All “support” he/she requires, via email or a phone call if needed.

Following is more detailed information about the above items.

Training DVDs:
All the training DVDs are very well done and easy to follow, they also have captions for the hearing impaired as well as a step-by-step booklet enclosed.

The Workshop Booklets: 
The workshop booklets are for the teacher to use when teaching if he or she is not using the “Worksheets”. The “Workshop booklets” show you step-by-step into more detail how to make each product. The Workshop Booklets are the same Booklets that you hand out to the students attending each workshop, you just copy those booklets black & white, A4, staple them together in the top left corner and they are ready to be handed out to the students when they arriveIf you prefer to mix and match the workshops to make your own “favorite Workshop” combination, then you can of course make up your own if you prefer.

 The Worksheets: 
Are for the “teacher only” to use when teaching the Gourmet Cheese Workshops as well as the Cured meat Workshops or the Gourmet Sausage Workshops”.  It shows you step by step how to make each product but in a much shorter version than the “Workshop Booklets” and all the “Worksheets” are in full colourI would recommend you use the Worksheets all the time to teach from when you have gained enough experience unless you prefer to follow the Workshop booklet, your choice.

The Management Booklets:
The Management booklet is all about Managing your Business in the best possible way.

Questions & Answers: 
The Q & A booklet is all about the most common and other questions concerning all the Gourmet Cheeses taught on the DVD/USB as well as the Cured meat and Gourmet sausages. They will answer most of the questions the workshop students will ask, and it is a great booklet to have with you always. If you are running a small class/school where you want your students to take a test in the end of the workshop, concerning the products you have taught, then this is an ideal booklet to use just wipe out the answers, print it out and hand it out to your students.

Area Protection: 
Area protection means that we will not sell any “Small Business White Label Packet” in an area close to your address. That means you will not get any competition from any of our customers close to your address. We secure your address within a 75 km radius.

12 Months Action Plan: 
We have put together a sample of a 12-month Action plan for you to follow, that shows you many of the most important things you need to do in the beginning to kick start your business it is partly filled in, but you can then modify it to suit your needs. Do not skip using an action plan, every new business needs to have one and follow it.

Wholesale contacts:
Over the period of 15 years, we have been operating our business doing workshops in many places, we have used a few good wholesalers and suppliers of both Cheesemaking tools, cured meat and Sausage making tools as well as spices. We will give you the name of those contacts. These are all reliable Companies that sell quality products and reliable service.

Cash flow Spreadsheets: 
We will supply you with a “sample” blank one and a partly filled in one, where you need to add “your prices” and “your workshops” and other overheads/costs or products you prefer to use to be able to see how your cash flow projection would look for your business setup. Easy to do and saves you lots of time and headache, in case you don’t have one.

Business card Layout/Template:
We have also enclosed a sample layout in the original Ai file as well as an editable PDF. Business cards are a good and low-cost method to promote your business. Just modify it and make it fit your business, and then you can save it as a PDF ready for print.

Tri-fold Brochure:
We have also made up for you a trifold brochure the original Ai file as well as an editable PDF. Brochures are also a good and low-cost method to promote your business. This brochure is amazing and displays in full colour most of the workshops/products you offer.
Just modify it and make it fit your business, then you can save it as a PDF ready for print.

Promotional Posters:
We will supply you with a readymade original PS file as well as a jpg where you only need to have them printed out in full colour for you or edit them as you please. We put together the most popular combination of both Gourmet cheese and Cured meat and Gourmet Sausage posters. Just modify the file according to your needs and make it yours, and then you can save it as a PDF/JPG ready for print.

Monthly Newsletter and tips: 
We will send you a monthly email/newsletter with updates and or new recipes or tips that you could use to help your business.

Support:
We will offer you as much support as you need by email or you can book a phone call with us via email. If you have any questions, you can always ask us. We have a long experience in the field and can most definitely give you the support you need.

Cured meat Workshop costs: 
Because of the various costs for the meat workshops, I have made it easy for you to calculate any changes in prices for you to maximize your profits.

Cost calculating spreadsheets:
These spreadsheets are ready to follow and customize for your needs. You only need to fill in the cost of the meat per kg as well as herbs/spices when the price changes.

Management-Gourmet-cheese

Management Booklet Soft Cheese, Hard Cheese, and Greek Yogurt   (26 pages)

The following pages are more detailed information about what is included in each of the 
Training booklets etc.  Soft Cheese, Hard Cheese and Greek Yogurt       

Bookings. • Licenses required. • Name of attendants. • Milk for cheese making. • Feedback Report.
• Soft Cheese Timing & Serving. • Tools to take with us (meat). • Preparation for this workshop. 
• Uniform, Logo, and Name. • Maturing time for the Soft Cheeses. • Setting up the Workshop.
• Serving Suggestions. • Operating the Workshop. • Fillings/Coatings. • Sterilizing the tools.
• Hard Cheese Timing & Serving. • Hygiene and Health. • Preparation for this workshop. 
• Tips for lunch/morning tea. • Other cheeses. • Q & A preparation. • Serving suggestions. 
• Marketing tips . • Other cheeses. • Testimonials. • Definitions. • Transport of cheese Products.
• Cheese Workshop Costs. • Licenses required. • Costs Morning Tea and Lunch. 
• Some images from Workshop.

 
Q and A Gourmet cheese

Questions & Answers booklet

Q & A for student/teacher (when needed)

Gourmet cheeses (27 pages)

Soft Cheeses • Hard Cheeses. • Party Cheeses • Other Cheeses.

 

 

Workshops booklets and Worksheets for cheese

Student/Teacher Workshop material.

These Workshop booklets are the similar as you “Handout” to the students at the Workshop. The teacher can use those to teach from instead of the “Worksheets” if he/she prefers. They are more into detail “step by step” to show you how to make each product. 
The “Worksheets” are also step-by-step and in full colour as well and they are most definitely our choice to use and probably yours too, when you have got some experience in teaching. If you prefer you could laminate the sheets and use them that way, easy to clean and to take with you everywhere.

Soft cheese Workshop

Soft Cheese Workshops: (30 pages)

Camembert cheese • Halloumi• Cream cheese • Greek Yogurt• Feta cheese. 

Cheese party Workshop

Cheese Party Workshop: (16 pages)

Apricot and Almond balls. • Gourmet Dip • Bacon balls. • Greek Style • Cranberry & Dukkah balls
• Herb log • Cranberry Dip. • Salami fold overs • Filled Cocktail Tomatoes. • Smoked Salmon Roll
• Fried dried Onion balls • Walnuts and mixed Nuts • Definitions • Sterilizing the tools
• Milk for cheesemaking • Timesheet.

Soft cheese and Cheese Party Worksheet

Soft cheese Worksheets:  (13 pages)

Camembert cheese • Feta cheese • Halloumi • Cream cheese • Mascarpone • Ricotta
• Greek Yogurt.

Cheese Party Worksheets: (6 pages)

Greek Style • Fried dried Onion balls • Bacon balls • Herb Log • Apricot and Almond balls
• Cranberry and Dukkah balls • Walnuts and mixed nut ball 
• Cranberry Dip 
• Filled cocktail tomatoes • Gourmet Dip • Smoked Salmon roll • Salami Fold overs

Hard cheese Workshop

Hard Cheese Workshops: (25 pages)

Farmhouse cheddar cheese • Parmesan cheese • Blue Vein cheese.

Other mixed cheeses

Other Mixed Cheese: (30 pages)

Brie • Blue Moon cheese • Lemon Myrtle cheese • Havarti cheese • Labneh cheese
• Pepper Jack cheese.

All those “Other mixed cheeses” are printed out as “Workshops material” only, they do not come with a video/DVD demo. Only printed material, but ready to teach from, copy and hand out to your students. 
Hard cheese and Other Mixed cheeses

Worksheets Hard cheese:  (10 pages)

Blue Vein Cheese • Farmhouse Cheddar • Parmesan Cheese.

Worksheets Other Mixed cheeses: (11 pages)

Blue Moon Cheese • Brie Cheese • Havarti Cheese • Pepper Jack Cheese • Lemon Myrtle Cheese
• Labneh cheese/yoghurt.

These “Worksheets” are for the teacher to use when teaching all the Gourmet Cheese Workshops. They show you “step by step” also how to make each product and are in “full colour” and a much shorter version of the students’ “Workshop Handout material”. The “Worksheets” are our choice to use when you have got some experience in teaching. :.Worksheets 

Management Cured meat and Gourmet sausages

 Management cured meat

and Gourmet sausages booklet.  (25 pages)

Bookings. • Licenses required • Name of attendants. • Using Sausage filler machine • Feedback Report
• Using your local butcher 
• Tools to take with us meat) • Cured Meat Workshop Costs 
• Uniform, Logo and Name. • Charging for the Workshop • Setting up the Workshop.
• Meat and Spice Costs per person 
• Operating the Workshop. • Meat and Spice Costs per person 
• Sterilizing the tools. • Spice Portions for Meat & Sausages • Hygiene and Health • Cured Meat
• Ingredients to add to some workshops • Tips for lunch/morning tea • Some images from Workshops
• Q & A preparation. • Questions & Answers • Marketing tips  • Testimonials. • Questions & Answers Sausages • Transport of meat Products.

 Extra Ingredients you must buy.

Not included in the Packet.

When you get your “Small Business Start-up Packet” delivered it is 99% ready to go, and the reason why is because there are a very few products

that we do not stock/supply and those products must be stored in a fridge or a freezer.  Those products are always best to buy from a good Supplier 

of cheese making tools i.e., those we have used for over 15 years.    (contacts supplied in Management and all workshop material)

The total costs for those products are between $120 – $150 . Complete list included in the “Packet”

 

Q and A Cured meat and Gourmet sausages

Q & A Cured meat and Gourmet Sausages (14 pages)

Beef Jerky • Salami • Quick Bacon • Bacon • Pastrami • Pepperoni.

Garlic & Rosemary Sausage • Apple curry fennel Sausage • Hungarian style Sausage • Spanish Chorizo

• Thai Style Sausage.

Workshops booklets and Worksheets for cured meat

Student/Teacher Workshop material.

These Workshop booklets are the similar as you “Handout” to the students at the Workshop. The teacher can use those to teach from instead of the “Worksheets” if he/she prefers. They are more into detail “step by step” to show you how to make each product. 
The “Worksheets” are also step-by-step and in full colour as well and they are most definitely our choice to use and probably yours too, when you have got some experience in teaching. If you prefer you could laminate the sheets and use them that way, easy to clean and to take with you everywhere.

cured meat and sausages

Workshops Cured meat: (18 pages) 

Spices • Sterilizing the tools • Suppliers Australia • Smoking or baking meat

• Salami • Bacon • Beef Jerky• Pastrami • Quick Bacon • Pepperoni.

 

Gourmet Sausages Workshop

Workshops Sausages: (15 pages)  

• Using your local butcher • Timesheet • Using sausage filler machine • Transport meat products.

• Garlic & Rosemary Sausage  • Apple curry fennel Sausage • Hungarian style Sausage
• Spanish Chorizo Sausage.

These Workshop booklets are the similar as you “Handout” to the students at the Workshop. The teacher can use those instead of the “Worksheets” if he/she prefers to teach from those. They are more into detail “step by step” to show you how to make each product. The “Worksheets” are our choice to use when you have got some experience in teaching.

Cured meat and Sausages

Worksheets Cured meat and Gourmet Sausages: (17 pages)

Beef Jerky • Salami • Quick Bacon • Bacon • Pastrami • Pepperoni

Garlic & Rosemary Sausage • Apple curry fennel Sausage • Hungarian style Sausage

• Spanish Chorizo Sausage • Thai Style Sausage.

These “Worksheets” are for the teacher to use when teaching the Cured meat Workshops or the Gourmet Sausage Workshops. They show you “step by step” how to make each product and are in “full color” and a much shorter version of the students’ “Workshop Handout material”.  
The “Worksheets” are our choice to use when you have got some experience in teaching. 

Gourmet cheese videos

Training DVD/Videos

Gourmet Cheeses & Yogurt:

Camembert • Feta cheese • Parmesan cheese • Farmhouse cheddar • Halloumi cheese 
• Blue Vein cheese • Cheese Party Workshop • Cream cheese • Mascarpone cheese • Ricotta cheese 
• Greek Yogurt Following cheeses, not on video, booklet only: • Blue Moon cheese • Havarti cheese 
• Lemon Myrtle cheese • Pepper Jack cheese. 

Cured meat Videos

Cured meat & Gourmet Sausages:

• Garlic & Rosemary Sausage • Apple curry fennel Sausage • Hungarian style Sausage
• Spanish Chorizo Sausage • Thai Style Sausage. 

To be added at the Workshop

• Beer cold • Cold Water • Cooking oil • Fish sauce • Garlic minced fresh • Green Apples grated • Honey • Lemon grass
• Lime juice • Liquid Smoke •Minced Garlic • Olive oil • Red Curry paste • Sherry, white or red wine
• Spring onion thinly sliced • Sweet chili sauce • Tomato Puree • Vegetable oil • Worcestershire sauce • Soy Kikkoman.

All “above” ingredients must be added at the Workshop.
For example, for the Thai Sausage: curry paste, lemon grass, minced garlic, grated ginger, fish sauce, and olive oil.

The price for the Concept is $ 15.000

Viking Kitchen Food ABN: 46926094664 1/17 Moore st Coffs Harbour NSW  Gustaf Ragnarsson mobile: 0401196587

The “Small Business Start-Up Packet” is delivered by a courier in 3 large boxes.

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