Math, along with numbers in general, scare many small business owners. Rather than deal with this fear, they often stick their heads in the sand and ignore the hard truths and opportunities that come from understanding the financials. Helping farmers …
The first week of January, newspapers and magazines offer a flurry of tips on creating and sticking to New Year’s Resolutions. By the first week in February, most have been tossed out the window. Whether you blame lack of will-power, …
As you prepare to grow your business, one of the first things you’ll consider is funding. Most entrepreneurs base their decision primarily on the repayment terms: what sort of interest/return does the financier expect and when the funds are expected …
I’m sure it seems like I blather on about the importance of good bookkeeping, and my clients don’t believe me until they get into a cash crisis. If you remember last month’s story from Laura Meister, the struggle of getting …
Most entrepreneurs are always plotting and strategizing growth, whether it’s expanding the number of acres in production on their farm, creating new product lines, or opening up another café. After all, the successful growth of their businesses means the potential …
by Lisa Sebesta How can we finance a sustainable food system in New England? In late January, 125 people gathered for a one-day session to tackle this question. Obviously, it’s difficult, if not impossible, to answer this in a single day. …
We’re sick of New Year’s resolutions, too, don’t worry. But January is as good a time as any to take a step back and review your approach to growing your business in the coming year. That empty calendar is just …
This is a PSA for those food entrepreneurs trying to finance their ventures, whether you’re established, starting up, or still dreaming: there’s funding out there, waiting for you to find it.
A few years ago, I heard a presentation by Acción about their loan packages for food and beverage entrepreneurs. I was shocked to learn that their interest rates were around 16%, marginally lower than a credit card. For an organization with a …
Anyone who works in the food industry knows the expression: “Garbage in, garbage out.” For those that are unfamiliar, it means: The quality of your end product will only be as the ingredients you put in. If you use mediocre …