Growth & Financial Fluency for Food Entrepreneurs – Vision, Business Model & Growth Strategy
Date and Time
Wednesday Jul 9, 2025
9:30 AM - 11:00 AM EDT
Fees/Admission
Free. Pre-registration required.
Website
Contact Information
Bre'Asia Hamlin
Send Email
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.
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.
Attendees may attend any or all classes.
Additional workshops include:
Financial Foundation for Growth – July 16, 2025
- 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.
- 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.
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.
