An Optimist's Guide to Starting a Food Business

An Optimist's Guide to Starting a Food Business

Cambria Bold
Mar 19, 2012

In January an article in CHOW laid out the difficulties of starting a food business. In response to that article, Danielle Tsi, an undeterred food lover and writer for the Etsy blog, asked five small business owners to share their thoughts and experiences on starting and running a successful food business. Don't miss their insights!

Danielle interviewed Nicole Ebbitt of The Caramel Jar, Dafna Kory of Inna Jam, Mark Sopchak and Jenna Park of Whimsy & Spice, Megan Gordon of Marge Bakery, and Karen Li of Sparkles Macaron. They share everything from the nuts and bolts of starting a business ("Find an excellent intellectual property lawyer to trademark your company name/logo and protect your product from infringements") to cash flow ("As much as it sucks, you have to sit down and do a cash flow projection and identify those periods where you're going to run out of money") and the importance of networking ("Network. It's all you've got. Show up").

Read More: The Case for the Foodie Entrepreneur | The Etsy Blog

Do you have a food business? How has it gone for you?

Related: Thinking of Starting a Food Business? Read This First.

(Image: InnaJam owner Dafna Kory, taken by Stephen Loewinsohn, via The Etsy Blog)

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