Food Business Series Part 3: Maintaining and Growing - How to Scale Sustainability

Many food businesses are challenged to sustain during the current pandemic and have not pivoted to compensate. This webinar series will provide food businesses some considerations for pivoting related to policy, position and strategy for leveraging new opportunities for thriving during the pandemic and beyond. This is an interactive 60-minute discussion about menu design and inventory management. We will discuss how to scale your food business in a healthy and manageable way without compromising business credit and cash flow. We will also discuss the importance of staff training and team building through standard operating procedures. Participants are encouraged to register for Parts 1 and 2 of this series whether their business is a startup or an existing business seeking to increase sales and profitability.

Speaker(s): Chef Carolina Gomez, DCSBDC Food and Hospitality Business Counselor

Please note that this webinar is limited to the first 100 registrants. Registrants will be provided access to the webinar login information the morning of the webinar by email. Special Accommodations: You may request accommodations due to a disability by contacting the DCSBDC. Advance notice of at least two weeks may be necessary for some accommodations including ASL interpreters.

Fee: No Cost