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X-WR-CALNAME:NIACC Pappajohn Entrepreneurial Center
X-ORIGINAL-URL:https://www.pappajohncenter.com
X-WR-CALDESC:Events for NIACC Pappajohn Entrepreneurial Center
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DTSTART:20200101T000000
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DTSTART;TZID=UTC:20201116T153000
DTEND;TZID=UTC:20201116T170000
DTSTAMP:20260513T220352
CREATED:20201023T162554Z
LAST-MODIFIED:20201028T165450Z
UID:3680-1605540600-1605546000@www.pappajohncenter.com
SUMMARY:Survive To Thrive - The 3 Step Process to Restaurant Success
DESCRIPTION:Restaurants are notorious for hard work and low profit margins which often leads to hard work and prayer. \nIn this session\, chef and food business consultant\, Deagon B. Williams\, will share her proprietary 3 step framework for creating\, maintaining and measuring food business success. \nWe will look at the 3 pillars of all successful food businesses: the brand\, the financial model and then the food- as a means of creating the strategic road map to success so that you can know where your efforts are going and how to make money on your success. \nRegister\n  \nDeagon B. Williams\, Proprietor of Culinary Business Strategy\, is a chef and food business consultant who uses broad and deep industry knowledge and an unbound intuitive curiosity to her clients with their projects to realize the next level of business opportunity and success. Deagon completed culinary school at La Varenne in Paris followed by an intensive apprenticeship program all while eating her way through the streets of Paris and the European continent. Deagon was part of the first wave of American women to work their way up the kitchen ladder in high-end kitchens. She began honing her management skills and style beyond her culinary education as the Executive Chef at the Heritage House on the Mendocino Coast at the age of 24. She later rounded out her culinary education with a BA in Sociology and an MBA with an emphasis in Entrepreneurship and Marketing. \nShe brings 20+ years of experience as an Executive Chef\, event planner\, business owner\, business development specialist\, mentor and consultant to Culinary Business Strategy as well as counsel with SBDC clients. Since 2008\, Deagon has worked with clients to refine\, improve and enhance their internal and external operating systems through flawless execution and strategic growth road maps. \nCulinary Business Strategy works with food entrepreneurs to establish positive strategic connections between people\, products\, and services. \nGlobal Entrepreneurship Week\nThis event is part of the NIACC Pappajohn Center & SBDC's Global Entrepreneurship Week. Learn more about the 2020 Global Entrepreneurship Week in North Iowa. \n
URL:https://www.pappajohncenter.com/event/survive-to-thrive-the-3-step-process-to-restaurant-success/
CATEGORIES:Global Entrepreneurship Week,Webinar
ATTACH;FMTTYPE=image/jpeg:https://www.pappajohncenter.com/wp-content/uploads/2020/10/Survive-To-Thrive.jpg
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