OEN Workshop: Hungry for Capital? Fundraising for Your Food & Beverage Business
Your product is delicious. But is it worth an investor’s or lender’s money? In this session, successful food and beverage entrepreneurs will identify the challenges and upsides to raising capital for a food and beverage company, and the factors that distinguish the industry from other sectors.
Includes lunch. This workshop is the second of a three-part series, “Recipe For Success—Starting and Scaling Your Food & Beverage Business.” You may register for just this session, or you can register for the entire series here.
Cost: $25 for OEN members (or $60 for the series) and $50 for non-members (or $135 for the series). *Sorry, no refunds*
Not yet an OEN member? Join today to get a pass to this workshop for free!
Cliff DeGroot (moderator)
Attorney, Davis Wright Tremaine
Cliff focuses his practice on counseling startups, emerging growth companies, and restaurants. He is also a certified public accountant with a solid background in accounting and finance, having served as the senior financial officer for multiple companies, and as an auditor for an international accounting firm. Prior to joining Davis Wright Tremaine, Cliff practiced law at another international law firm and also served as the CFO of a NASDAQ-listed technology company based in Petah Tikva, Israel.
CEO, Red Duck Foods
When Red Duck was born, Shannon and her two co-founders were just three graduate school classmates working to nail an assignment. They decided to try creating excitement where none existed—the condiment aisle. In 2012, they founded Red Duck Foods, which makes artisan organic condiments that are unique twists on familiar favorites. Shannon received her MBA from University of Oregon in 2013, where she also served as a Technology Entrepreneurship Program Fellow and a Graduate Teaching Fellow.
Owner, Ruby Jewel
In 2004, Lisa stumbled upon an artisan ice cream void in Portland, Oregon. Her solution? Fill it with extraordinarily and distinctly original ice cream sandwiches. After countless late nights churning out batch after batch of cookies and ice cream, Ruby Jewel was born. Lisa sold the first Ruby Jewel ice cream sandwiches out of a cooler at Portland farmer’s markets, and the treats quickly garnered a loyal following. Since then, Ruby Jewel has received national attention, including an appearance on the Food Network.
Former CEO, Dave’s Killer Bread
Shobi co-founded Dave’s Killer Bread with his father Glenn and uncle Dave in 2005, and served as CEO until 2013. Dave’s Killer Bread currently has more than 300 employees (about 30% of whom, like Dave, have criminal backgrounds) and the product is available in most major retail stores across all 50 U.S. states and Canada. The company was acquired by Flowers Foods in 2015.
Our Food & Beverage Workshop Series is presented by: