Prepped empowers food entrepreneurs, particularly individuals who identify as women and underrepresented minorities, with the tools and skills to scale their businesses. If you run an early stage or emerging food business such as catering, food and beverage truck or cart, or farmers market products such as baked goods, Prepped is here to provide you free immersive training in the business skills you need to succeed.
Prepped will provide you training from ASU experts and successful food entrepreneurs on topics such as:
- Food handling.
- Certification preparation.
- Business planning, including food costing.
- Social media and marketing planning.
- Food writing and more.
Applicants must be existing micro food businesses owned by women or underrepresented minorities. Businesses must have validated their business concept in the market prior to applying and should be able to demonstrate low to moderate household incomes.
Prepped cohorts run for 12 weeks each fall and spring. Applications are released in mid-summer for the fall cohort and early winter for the spring cohort. All businesses interested must apply and be selected to participate.
Prepped success stories
small businesses served
of owners identify as people of color
of owners identify as women
reported that Prepped helped them better understand and manage their business finances
reported immediately applying food costing methods
reported implementing their first financial system
Hire a Prepped business
Prepped alumni are ready to cater your next event, with cuisines ranging from Mexican to vegan and anything in between.
Instructional Kitchen Coordinator, College of Health Solutions
Chef Kent Moody coordinates the Instructional Retail Kitchen, the Kitchen Café, at ASU’s College of Health Solutions. He brings a career in the food industry to his work with ASU students and his knowledge and experience in the management of food service systems, food safety and food purchasing to Prepped participants.
Adrienne Brown specializes in offer optimization and analytics as marketing manager at USAA. Adrienne holds an MBA in marketing from Western International University and is also director of marketing for Jamburritos and Jammin BBQ & Dawgs Food Truck, two successful concepts founded by her husband, chef Michael Brown. When not engaged in marketing, Adrienne enjoys traveling, going to the movies and restaurant hopping with her husband.
Chef Michael Brown is the chef and owner of Jamburritos Cajun Grille Express and Jammin BBQ & Dawgs, where he trains and develops future staff and entrepreneurs creating innovative dining experiences for guests. He graduated from Middlesex County College with an AAS in hotel and restaurant management. He has been married to his wife Adrienne Brown for over 30 years and plans on increasing that batting average.
Travel, life experiences and passion for being socially conscious have brought Stephanie Vasquez, owner of Fair Trade Café, to this exact moment in her life. An Arizona native who graduated from Arizona State University with a degree in education and began her professional career as a middle school science teacher, Stephanie was always inclined and passionate about helping her community.
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Our programs for entrepreneurs at ASU and in the community provide guidance and support to help you move your venture to the next level.