Good Food: Food Accelerator

The Problem

Successful food-based businesses are essential for thriving, culturally rich cities. While many culinary entrepreneurs in Memphis enter the industry with homegrown skills and family recipes, lack of sufficient startup capital and formal business acumen can result in challenges related to capital readiness and business sustainability.

The Solution

In 2019, Whitney Hardy designed and piloted a cohort-based program for Epicenter (Memphis, TN) for food entrepreneurs, applying experts, coaching sessions, and workshops to address the challenges and technical resource needs for restauranteurs, specialty food makers, processors, retailers, and distributors operating in the region.

Responsibilities:

• Program Training/Workshops

• Outreach + Marketing

• Metrics + Internal Administration (20%)

• Organize and keep all program metrics sheets and databases up to date

• Support grant reporting and execution of projects as outlined in grants

The Result

The 2020 Coronavirus Pandemic occurred during the first cohort of the Good Food Series, the group consisted of a catering business, cookie company, development center, popcorn company, social enterprise farm to table CPG, and a coffee shop. The businesses were all minority or women-led businesses.

Graduate Highlights:

• All businesses survived 2020 through access to numerous programs and individuals.

• Ken and Mary Olds, Muggin’ Coffee House opened during the 2020 Pandemic with much celebration and press, press, press . 2nd location coming 2023. Congrats!

• 100% 2022 Good Food Cohort received capital support from Epicenter capital partners.

• Learn more at Epicentermemphis.org