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Brett Heegar, Food Systems Director at the Enterprise Center for Culinary Excellence talks about the process of getting into the food business. He goes on to talk about the different concepts and tools entrepreneurs can use at the center to develop their business.

Produced by Nick Cipollone

 


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This video encompasses the aspects to starting a food business at the Culinary Center for Excellence. Molly Haendler, Founder and CEO of Spruce Hill Preserves talks about the beginning stages of starting a business and how the Center of Culinary Excellence has helped her grow. Brett Heeger, Food Systems Director at the Enterprise Center for Culinary Excellence, also talks about the threshold and what they look for in applicants who want to get into the food business and expand their business. Kalefe Wright, founder of Herban Quality Eats, talks about the mentality that entrepreneurs need to be successful using the center.

Produced by Nick Cipollone


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Brett Heegar, Food Systems Director at the Enterprise Center for Culinary Excellence, portrays the difference between making food at home and at the commercial level. Surplus foods can cut cost for small business so they can increase profitability and grow their business. Molly Haendler Founder and CEO of Spruce Hill Preserves, talks about the major costs being in the food industry and how using surplus food is exactly what she needs to cut costs. Kalefe Wright, Co-Founder of Herban Quality Eats talks about using every part of their ingredients for different recipes.

Produced by Nick Cipollone

Next: Restaurants


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