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Funding your Food Business: Fundamentals and Exceptions to Financing

Starting a food business can be daunting in itself. Funding can also be overwhelming and confusing. In this seminar, we will explore how to determine how much money you have and will need, what money is used for and how it functions in your business, and what type of money will best serve your business. We will also cover where and how to get the funds you need for your business.
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If you are interested in NorCal SBDC advising services, please sign up for our services:  https://www.norcalsbdc.org/join/ If you are already working with a business advisor there is no need to sign up again and we hope you are enjoying their services.

If you are already an SBDC client who is interested in meeting with the instructor please email us at [email protected].
Meet the instructor

Deagon Williams

Deagon Williams is a chef, food consultant, and SBDC advisor. She is a graduate of Mills College with a BA in Sociology and an MBA with an emphasis on entrepreneurship and marketing. A graduate of LaVarenne Culinary School, Deagon was a part of the first wave of American women to climb the ladder in high-end kitchens.


Patrick Jones - Course author