Scaling Your Food Business
Growing a food business takes more than increasing sales—it requires building the right team, putting systems in place, and preparing your business for what's next. In this workshop, you'll learn how to recognize when it's time to hire, create processes that keep your business running smoothly, manage cash flow during growth, and build a strong foundation for long-term success. We'll also explore how to shift from working in your business to leading it, so you can spend less time putting out fires and more time focusing on strategy and growth. You'll leave with practical tools and actionable steps to help your business grow with confidence.
Additional Resources:
About the Presenter:
Leslie Kruk, Manager of Food Entrepreneurship
Through Local First Arizona’s community kitchens and incubation program, Leslie brings over 25 years of experience in the food and beverage industry to her work. With a background as a pastry chef, baker, and small business owner, she offers her unique expertise in designing operational systems that are both efficient and effective. Her experience navigating food permits and regulatory affairs of food, provides her with the keen insight to support businesses looking to begin or expand sales. Leslie is also deeply committed to learning the stories, cultures, and traditions of the entrepreneurs she supports, and takes great pride in helping them grow and thrive.