Describe a typical day for you.
I’m not sure I have found “typical” yet. Recently it has been a combination of account outreach, construction projects, brewing, recipe formulation, and food safety planning. If I’m lucky, I get to hit a trail for a couple of hours to ride off the stress and get to bed before midnight. I love the hustle, just only wishing there were more hours in the day and my body and mind could operate on 4 hours sleep. Haha!
What brought you to the Business Incubator Program?
In my business management consulting at The Good Talk (thegoodtalk.biz), I speak about finding and utilizing the resources that we have around us. Usually, we have more than we realize, so focusing on identifying those resources is an important first step in a small business start-up. I have to walk my own talk, right!? When I came in to tour the facility and met some of the coaches and saw the spaces, I knew this was the best place to get this idea off the ground.
What are you hoping to gain from this program?
There are some obvious answers here as far as access to resources and space, but I think the thing I’m enthused about most, is the collaboration with other like-minded small business owners working in the local food industry.
While a solo founder is less likely to succeed than co-founders, I find that this community and staff at the Incubator really step into a pseudo co-founder role with encouragement and accountability, and the opportunities to collaborate with other food program tenants is exciting.
How can people get in touch with you?
You can also find me here at the Incubator where I’m hoping to open a tiny tasting room in May or June. I’ll be at the area farmers markets this summer, special events, and of course at our awesome local cafes, markets, and restaurant community.