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Entries in Small Business (270)

Thursday
Nov052015

SNHU - Show Our Guest Judges What You Got 

 

Show Us What You Got

 

Whether at a farmers market, speaking with a prospective retailer

or marketing to a consumer, it all comes down to your selling

technique. This product & pitch competition will give you an

opportunity to display and demo your product to the SNHU

community as well as special guest judges. Space is limited so

don’t delay in registering for this two hour session. Feedback

will be provided and prizes will be awarded.

 

Tuesday, November 10th 3:00-5:00 pm

$10 Members/$20 Non-Members http://cwbanh.com/food

 

 

Meet Our Guest Judges

 

 

Chef Nicole Barreira

Corporate Chef Great NH Restaurants, Great NH Restaurants 0 T-BONES, CJ’s, Copper Door

Chef Nicole Barreira is a fun and feisty part of the Great NH Restaurant team, better known as T-BONES, Cactus Jack's

and Copper Door. She is the Corporate Chef for T-BONES & Cactus Jack's and is an intricate part of the marketing team

for the company as a whole. Additionally, Nicole participates in many events on behalf of Great NH Restaurants

through public appearances and she is very involved with customer relations, communications and Great NH

Restaurants’ charitable trust, FEEDNH.org

 

 

Annie Laurie

Local Forager for Nashua & Andover, Whole Foods Market

Annie has been the Local Forager for the Andover Massachusetts Whole Foods Market since early 2013 and in

October of 2014 expanded her scope to also be the Local Forager for the new Nashua, New Hampshire location. She

began working for Whole Foods Market in 1999, originally in Accounting, but as systems evolved, she gravitated to

the opportunity of becoming the Local Forager as that tied into her other role as Green Mission Captain.

 

 

 

 

J. Desmond Keefe III

Associate Professor & Chef Instructor, Culinary Program, Southern New Hampshire University

J. Desmond Keefe III has worked at SNHU since 1995, and in 2008, became chair of the school's culinary program. Previously

he gained more than a decade of culinary experience working in numerous restaurants, including Boston’s Top of the Hub.

For the past 11 years, he has coached Baron H. Galand Culinary Knowledge Bowl teams and he serves as chair of ACF's

Knowledge Bowl Task Force. Keefe is a certified executive chef (CEC), certified culinary educator (CCE) and certified

hospitality educator (CHE).Keefe received the 2011 American Culinary Federation, Inc. (ACF) Northeast Region Chef

Educator of the Year award. He is the co-author of ''Principles of Food, Beverage, and Labor Cost Controls, 9th Edition'' (John Wiley & Sons Inc., 2009).

 

 

 

Eklou Amendah, PhD.

Associate Professor of Marketing, School of Business, Southern New Hampshire University

Dr. Eklou Amendah is an associate professor of marketing and the program coordinator of retailing and the fashion

merchandising curriculum. He joined SNHU's marketing faculty in 2008. Amendah is a polished speaker who believes

dialogue is the key to learning. He is also a passionate researcher and an expert in consumer behavior and retailing.

Amendah earned his Bachelor of Science and Master of Science in Business Law from University of Lome, Togo, He then

earned a second Master of Science in Consumer Affairs from Auburn University and his Doctor of Philosophy from

Purdue University. Amendah is a member of the American Collegiate Retailing Association (ACRA).

 

 

The Continuing Story of Chase’s Edible Tchotchkes

Chase has been busy reviewing the slides from the previous Foodtrepreneur trainings. He is confident that his participation at this

product and pitch competition will be a howling success! His human mom has made it clear that his cuteness does not guarantee

that his product is a winner; excessive tail wagging and looking adorable is not the only requirement for selling one’s product.

 

*Please note: Chase was not harmed during the marketing of this series. He also was compensated for his work throughout the photo

shoots. Chase is clear on his limitations and is trying to get a 2-legged family member to join in his business venture (namely his human

mom). He thinks if he can win at least one category at Tuesday’s competition that his mom will join him in the business. Chase likes to

dream big!

Tuesday
Oct062015

SNHU - Online Marketing 

http://webmail.myway.com/cgi-bin/emailGetAttachment.cgi?attemid=&act=11&unm=nhinsider.myway&fid=9cbca01a_e351_4fc6_9877_7708e887a0f5&msgid=a3321353_0242_47e3_83e6_019c734cf311&sid=20151006112854840449650&cid=image002.jpg@01D066FD.553D3CA0

Online Marketing

 

Your website and social media profiles are important

to your business because 97% of consumers look

online for local goods and services. Kyle Battis,

President and Chief Marketing Strategist of NH

Strategic Marketing, will provide you with professional

insight into your food business’ online presence.

 

 

 

Date: Tuesday, October 13th

Time: 3-4 p.m.

Location: SNHU Hospitality Center Room 308

Cost: $5 Members/$10 Non-Members

Register: http://cwbanh.com/food

 

 

 Meet Our Presenter

 

 

Kyle Battis

President, NH Strategic Marketing

 

Kyle Battis has been involved in advertising and marketing for over 14 years. He has a background in Direct Marketing,

Online Media Buying commanding $150,000 per Month Ad budgets, Live Presentations, and has extensive experience

designing Marketing Funnels that make money. He has been part of ‘Start-ups,’ been the Director of Marketing at

$8 Million/Year companies, $15 Million/Year companies, and has helped coach his clients to Double and even

triple their business.

 

 

 

The Continuing Story of Chase’s Edible Tchotchkes

Chase knows that his customers look on Facebook to learn more about the products they buy so he went

and set up a page. Now he needs to understand how his business page is different than running his personal Instagram account.

 

Be sure to check in on all our Foodtrepreneur emails as he progresses through the workshop topics for his

prospective business, Chase’s Edible Tchotchkes.

 

*Please note: Chase was not harmed during the marketing of this series.  He also was compensated for his work throughout the photo shoots.  

He is finding it hard to make the products, run the business and manage social media. He is starting to think that if he can’t afford to hire help,

he won’t be able to make this dream a reality. His human mom’s smile is growing.  

 

Friday
Oct022015

SNHU - October at the CWBA 

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Chase, Super Business Plan Dog, is coming to the rescue with great

programming this month! As Chase barks, “Whether you want to start or

grow your business, you need a plan.” 

 

Foodtrepreneur Series

Encore Entrepreneur: Making Your Hobby Into a Business

Women and Government Contracting: Demystifying the Process

If starting a food business is of interest to you or you want to grow your existing food business, this is the series for you.

 

10/6 - Budgeting & Pricing Tips

10/13 - Online Marketing

10/20 - Farmers Markets, Fairs & Festivals

10/27 - Going Wholesale

 

All are located at SNHU’s Hospitality Center on the Manchester Campus and all begin at 3 pm.

 

To register, visit http://cwbanh.com/food

The CWBA has teamed up with AARP, SBA, and SCORE in organizing a Make Your Hobby a Business workshop.

 

Industry leaders will walk participants through the steps necessary in thinking about making a hobby into a business, including:

• Is your product or service marketable?

• How do you move beyond a fun pastime to a serious endeavor?

 

10/21 at Red River Theatres in Concord

6-8 pm

 

To register, visit http://bit.ly/hobby102115

Join the CWBA, SBA and NH Procurement Technical Assistance Program for an overview and roundtable discussion to demystify the registration and certification processes and learn the first steps and strategies for success in exploring this market.

 

10/7 at SNHU’s Salem Campus 9-12 pm

10/28 at SNHU’s Portsmouth Campus 9-12 pm

 

To register, visit http://cwbanh.com/wgc

 

Wednesday
Sep232015

US Rep Frank Guinta - FED REGS HARMING GRANITE STATE SMALL BANKS AND CREDIT UNIONS, FAILING BORROWERS 

 

FINANCIAL COMMITTEE MEMBER PROPOSES SOLUTIONS TO SPUR LENDING

 

WASHINGTON, D.C. --  Yesterday, Congressman Frank Guinta, member of the House Subcommittee on Financial Institutions and Consumer Credit, heard concerns from community banking and credit union leaders in New Hampshire that federal regulations are severely affecting their ability to serve Granite State home and business owners.

 

    “The government’s reaction to the financial crisis was forcing one-size-fits-all regulations on local lenders, serving small towns’ unique needs,” said Rep. Guinta (NH-1).  “The top-down approach from the Consumer Financial Protection Bureau -- a one-man fiefdom operating outside the control of Congress, the judiciary or even the executive branch -- has resulted in extreme industry consolidation and fewer options for qualified borrowers.“

 

    “The anti-competitive climate is one reason our economy continues to stall,” he explained, adding that the House has passed bills to spur consumer lending and economic growth: bipartisan legislation to bring more transparency and oversight to the CFPB and also maintain protections for consumers and taxpayers.  

 

    Manchester’s former two-term mayor met first with community bank leaders, explaining to him that the Dodd-Frank Wall Street Reform and Consumer Protection Act harms Main Street bankers, struggling with compliance costs that larger banks can afford. “Studies show more risk and the new regulatory scheme may be preventing community banks from making residential mortgages -- impeding many Americans’ dreams of home ownership.”

 

    New Hampshire is the birthplace of credit unions. St. Mary’s Credit Union in Manchester is the oldest in the country and facing pressure from Washington to abandon its model, executives there told Rep. Guinta. “The government, favoring big players in the lending market, is telling credit unions to raise millions of dollars or shut down,” said the Congressman.  

 

    “But neither they nor community banks caused the mortgage meltdown. I’m working hard on my committee with members of both parties to solve serious financial problems this Administration insists are behind us.”

 

###

 

Friday
Sep042015

SNHU - Calling All Foodtrepreneurs 

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Have your friends and family told you that you make the best ______ so often that you are thinking about starting

your own food business? You have the baking/cooking skills and now the CWBA & SNHU Business Faculty want to

make sure you understand the business basics before you launch your product line.

 

We understand that being a “foodie” does not necessarily equate to be a solid business owner.

This à la carte series is designed to help you determine if this is your right business venture or

introduce you tofood product basics to help you grow your business.

 

Food Passion to Food Business - September 15th 3-4 pm

Southern New Hampshire University Hospitality Center Room 308

$5 Members/$10 Non-Members

This one hour session will provide you with the basics to help you determine if you want to turn your passion into a business.

CWBA Staff, MaryAnn Manoogian, and SNHU Culinary Staff, Chris DeCloux and Chef Vicki Connell will also share tips to help you

transition from a fun hobby to a profitable endeavor.

 

Navigating the Licensing Requirements – September 22nd 3-4 pm

Southern New Hampshire University Hospitality Center Room 308

$5 Members/$10 Non-Members

Operating an enterprise in the food industry requires more than a business license. Join CWBA Business Staff, Amy Rodman,

and Royann Bossidy, Food Safety and Defense Specialist with NH’s State Food Protection Section to learn if you need a homesteader’s

or commercial license or no license at all. Presenters will also address labeling requirements.

 

Understanding Your Marketplace – September 29th 3-4 pm

Southern New Hampshire University Hospitality Center Room 308

$5 Members/$10 Non-Members

Family and friends may love your product but you need to know if enough consumers agree to make your business profitable.

To help you understand your market, CWBA Staff, Amy Rodman, and SNHU Culinary Faculty, Chef J. Desmond Keefe, will discuss the value of

identifying your niche, knowing your competitive landscape and how to use this information to help with pricing and sales.

 

Budgeting & Pricing Tips – October 6th 3-4 pm

Southern New Hampshire University Hospitality Center Room 308

$5 Members/$10 Non-Members

Determining your price is more than checking out your competition. CWBA Staff, Amy Rodman, and SNHU Culinary Staff, Chris DeCloux  

will help you understand the ins and outs of food product pricing, including determining the Cost of Goods Sold (COGS) for your product  

and other helpful budgeting tips.

 

Online Marketing – October 13th 3-4 pm

Southern New Hampshire University Hospitality Center Room 308

$5 Members/$10 Non-Members

Your website and social media profiles are important to your business because 97% of consumers look online for local goods and services.

Kyle Battis, President and Chief Marketing Strategist of NH Strategic Marketing, will provide you with professional insight

into your food business’ online presence.

 

Farmers Markets, Fairs & Festivals – October 20th 3-4 pm

Southern New Hampshire University Hospitality Center Room 308

$5 Members/$10 Non-Members

Participation in a farmers market, fair or festival can provide you with valuable market research as well as a local venue for sales.

Before you register for one of these venues, come listen to Charlie Reid, President of the Manchester Farmers Market and Nottingham farmer,

to learn the logistical pieces, requirements, and timing considerations needed to participate.

 

Going Wholesale – Tuesday, October 27th 3-5 pm

Southern New Hampshire University Hospitality Center Salons A&B

$10 Members/$20 Non-Members

If the wholesale market is part of your strategic plan or you are just considering the concept, you won’t want to miss this 2-hour workshop.

Industry experts including Peter Telge, owner, Milly’s Tavern, will discuss issues to consider such as contracts, production,

packaging, distribution, wholesale pricing.

 

Show Us What You Got – Tuesday, November 10th 3-5 pm

Southern New Hampshire University Hospitality Center Salons A&B

$10 Members/$20 Non-Members

Whether at a Farmers Market, speaking with a wholesaler, or marketing to a consumer, it all comes down to your selling technique.

This product pitch competition will give you an opportunity to display and demo your product to the SNHU community as well special guest judges.

Space is limited so don’t delay in registering for this two hour session. Feedback will be provided and prizes will be awarded.

 

Interested in all 8 workshops?

Members—sign up for all 8 at once for $50 and receive a free copy of The Pig & Me by Lindsay Frucci!

Non-Members—sign up for all 8 at once for $115 and save $15—that’s the equivalence of attending one workshop for free!

 

 

To register, visit http://cwbanh.com/food