When I started my food business, there were so many things I wished I had known. The learning curve for food business owners is steep, and it can often be overwhelming. At the same time, in the beginning hiring outside help felt daunting because we wanted to make sure that we would have a consistent stream of money coming in the door.
I am a systems & finance expert that gives food people a better understanding of their operations and finances, helping them to grow and become more profitable. After running my own successful bakery for over 20 years, I’ve been called a “secret weapon,” acting as a support and an advisor while navigating the business side of life .
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Fresh From The Blog
- Don’t try to do it all yourselfJune 1, 2017 - 3:19 pm
The opening of a second location for the Noe Valley Bakery has been speeding along. Last month I shared a bit about securing funding and the process of getting a loan. But now that the money is in the bank, we’re starting to ask ourselves “What have we gotten ourselves into?” and “How are we […]
- Nuts and Bolts of Opening Our Second BakeryFebruary 24, 2017 - 12:03 am
Things have been progressing with our expansion of the Noe Valley Bakery to a second location. Last month I shared a bit about the process of getting our loan, and the options I discovered along the path of securing financing. But now, with the loan in the bank, our attention is turning from grand scale […]
- Lay The Foundation To a Great Small Business LoanNovember 20, 2016 - 5:22 pm
Raising money for a loan can feel both daunting and difficult. I should know — I’m in the middle of raising a round of investment for our second location Noe Valley Bakery West Portal Once we signed our new lease, the truth of what I had done sunk in: I had a very limited amount of time to […]