Preparing for the Rough Waters of Starting A Food Business LEARN@LUNCH

Other than Marines in battle, pirates raiding coastal towns, or new parents bringing the first baby home, owning a food business is one of the hardest things there is. Why would anyone in their right mind want to do it? Whether you’re dipping your toe in the water or jumping in the deep end, this hour-long interactive q+a will be a good introductory look at food entrepreneurship and what a strong foundation looks like if you want to beat the odds and build for the long haul.

Dani Black is a chef, teacher and consultant for small food businesses and organizations who support them. She collaborates on the design of facilities, menus, programming, operations and curriculum for lots of unique culinary needs. She is a co-founder and board member of WE Power Food, a North Carolina non-profit supporting women food entrepreneurs, and is active in advocacy and support for citizens transitioning from incarceration.