Navigating a Food Business - Part 2

Just like a good road trip, success in food business entrepreneurship requires focus on the destination, good navigation, and having the right resources. What will you need to reach “legal, safe, and profitable”? Join us for this series to do some great reality-based planning. Part 2 - Define your products and what they mean for everything else. a. What you want to do, and why? b. What’s needed to produce the products (facility, staff, equipment, vendors)? c. Who inspects you and what do they expect you to know and do?

Speaker(s): Dani Black, Bigger Table Consulting

Co-Sponsor(s):

Wilkes Community College is an ADA compliant institution. WCC does not discriminate based on a disability in the admissions process or in access to its programs, services, and/or activities for qualified individuals who meet eligibility requirements. WCC will provide reasonable accommodations for individuals with documented disabilities. If you need accommodations please contact the Director of Disability, Inclusion, & Diversity, Renee Macemore, at 336-838-6560 or rmmacemore052@wilkescc.edu or the Director of the Small Business Center, Laurie Brintle-Jarvis at 336-838-6166 or lsbrintle336@wilkescc.edu at least a week in advance prior to starting a program, service, and/or activity.

Fee: No Cost