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.