Growth & Financial Fluency for Food Entrepreneurs – Capital Readiness & Growth Planning
Date and Time
Wednesday Jul 23, 2025
9:30 AM - 11:00 AM EDT
Fees/Admission
Free. Pre-registration required.
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Contact Information
Bre'Asia Hamlin
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Description
The Flint & Genesee Small Business Support Hub, in partnership with the Michigan Good Food Fund, is hosting three Growth & Financial Fluency for Food Entrepreneurs workshops on July 9, 16, and 23 from 9:30 a.m. to 11:00 a.m. at the Crim Fitness Foundation’s offices at 719 Harrison St., Suite 102, in Flint. A light breakfast will be served; pre-registration is required.
Capital Readiness & Growth Planning – July 23, 2025
- Tell your story and make the ask! The final session will cover what lenders and investors look for in food businesses. Meanwhile, participants will draft a simple pitch deck or one-pager.
Additional workshops include:
Vision, Business Model & Growth Strategy – July 9, 2025
- Where are you going and how will you grow? This session will clarify growth direction and scaling opportunities by mapping current business models, exploring evolution paths, and identifying scalable product lines or market channels.
- Know your numbers, fuel your strategy. In the second session, participants will break down their cost of goods sold (COGS), pricing, and profit margins, then build or refine basic income statements and cash flow projections.
Ederique “Chef E” Goudia is a Detroit-based food business leader with over 20 years of experience. As the founder of In the Business of Food (IBF Detroit), Chef E provides expert coaching and facilitation services to food entrepreneurs and nonprofits, helping them achieve their business goals, financial success, and economic mobility. She also serves as the manager and business coach for the Shed 5 Incubator Kitchen at Eastern Market, where she connects local food businesses with critical resources and support. Her expertise spans topics such as entrepreneurship, food justice, child nutrition, food waste reduction, local food systems, mental health in hospitality, and systemic inequities in the food industry.
Chef E’s work has been recognized by National Geographic, Bon Appétit, Food & Wine, NPR, the James Beard Foundation, and more. Additionally, she serves on the boards of several nonprofits, including Detroit Food Academy and Eastside Community Network.
