There are few industries hit as hard by the pandemic and economic recession than catering, food service and hospitality. 

But the news isn’t all bad. Some food-based small businesses are finding creative ways to pivot their operations for success in the new economy.

Local entrepreneurs are finding recipes for resilience even in the midst of a pandemic. 

And they want to share their tips and lessons learned with other food-based business owners. 

Recipes for Resilience 

Strategies to Pivot a Food-Based Business for 2020 and Beyond

Monday, October 5, 2020 from 5:30 – 7:00pm

Via video conference (click here to register)  Join is on October 5 at for Recipes for Resilience, an online panel discussion featuring four food-based business owners who have found new opportunities for growth — even as much of the industry lags.


  • Welcome remarks by Denyse Airheart, Business Pathways Director
  • Introduction by U.S. Representative Jason Crow of Colorado’s 6th District
  • Moderated by Debbie Trujillo of KeyBank 
  • Featuring the experiences of four local food-based entrepreneur panelists: 
    • Laura Armendariz, Chocolates de Laura 
    • Nancy Guzman, The Kitchen Network
    • Curt Peterson, Smith & Canon Ice Cream 
    • Angela Ray, Taste the Love Cooking

WHAT: Tips and ideas from entrepreneurs who have successfully pivoted their food-based businesses for success in the pandemic economy.  

WHEN: Monday, October 5, 2020 from 5:30 – 7:00pm

WHERE: Video conference (click here to register

WHY: Many food-focused entrepreneurs are discouraged. A successful pivot is possible — and Mi Casa Resource Center can help you get started. 

Click here to learn more about Mi Casa’s free, one-on-one expert business consulting services.