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A Training Series for
Agricultural Service Providers
Held in 2015 in:
Worcester, MA
Augusta, ME
White River Junction, VT
WHO SHOULD ATTEND? Individuals who have experience providing services to agricultural businesses in Massachusetts, Vermont, New Hampshire and Maine, including:
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- small business advisors;
- private agricultural business consultants; - consulting firms specializing in this sector; - agricultural extension program staff; |
- capital providers including lenders;
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2015 trainings held in VT, MA & ME funded in part by the John Merck Fund, and City Market in Burlington, VT.
1. Business Planning & Management Coaching
To help farmers succeed as business people they need management and planning tools so that they can think like an entrepreneur (which they are) as well as a farmer. In this day-long workshop we will review basic accounting principles that will help farmers manage by the numbers. We will discuss what's needed to prepare farmers for growth - from understanding the impact on cash flow and the need for investment. Finally, we review the process of creating financial projections and business plans so that the farmers have the documents they need to approach lenders and understand what it takes to grow their business.
Julia Shanks leads Julia Shanks Food Consulting. She is a chef and entrepreneur, and consults with food businesses and farms, helping them maximize profits and streamline operations through business planning, feasibility studies and operational audits. Clients include Life Alive, Cuisine en Locale, The Elephant Walk, The Massachusetts Department of Agricultural Resources and City Growers. She lectures on sustainable food systems and farm accounting. She sits on the advisory board of Future Chefs and is the regional leader of Slow Money Boston.
John Ryan joined VSJF in July 2011 as the Director for the Vermont Agricultural Development Program. As the Principal of a private consulting firm called Development Cycles since 1985, John has managed projects for public and private clients involving both large scale and small scale residential, commercial, tourism, agricultural, as well as community and neighborhood economic development efforts. John has performed community development and housing needs assessments for the numerous communities in Vermont and Massachusetts; feasibility and planning tasks for educational and resort clients including Shelburne Farms, the Stratton Mountain Corporation and the Mt. Mansfield Company; consulted on more than 100 residential and assisted-living care projects throughout New England; provided market feasibility and business planning services for over 30 individual farms as part of the MA Department of Food & Agriculture’s Farm Viability Program.
2. Marketing Research Tools for Agricultural Business Plans
How does an entrepreneur define and size their segment of the market in a $1.7 trillion food industry? How do they identify their unique position in the market and create a plan to double growth? We continue to hear about the growing demand for local food in the U.S. through the news media, industry analysts, conferences and trainings such as this. But for people starting or building a food enterprise, how might they develop a quantitative estimate that realistically represents their particular opportunity? And how exactly are they going to generate sales to meet those projections? In this workshop learn about tools you can use to help operators identify and quantify their addressable market, build a sales plan to hit their projections, and communicate persuasively to customers.
How does an entrepreneur define and size their segment of the market in a $1.7 trillion food industry? How do they identify their unique position in the market and create a plan to double growth? We continue to hear about the growing demand for local food in the U.S. through the news media, industry analysts, conferences and trainings such as this. But for people starting or building a food enterprise, how might they develop a quantitative estimate that realistically represents their particular opportunity? And how exactly are they going to generate sales to meet those projections? In this workshop learn about tools you can use to help operators identify and quantify their addressable market, build a sales plan to hit their projections, and communicate persuasively to customers.
Kathy Nyquist, Founder and Principal, New Venture Advisors LLC
In 2009, Kathy founded NVA to bring advanced business strategy, thought leadership and entrepreneurial momentum to the emerging sustainable food industry. Her work has led to numerous assessments, business launches, speaking engagements and publications focused on the rebuilding of local food systems. Kathy is chief strategist for the Good Food Business Accelerator, a national fellows program with mentoring and financing assistance for early stage food businesses. She serves on Advisory Boards for Blue Ridge Produce, an emerging private sector food hub model in Virginia, the Good Food Financing and Innovation Conference held annually in Chicago, and the Food Hub Management Program, an academic certificate offered by the University of Vermont for which she is also a lecturer.
Kathy has over 20 years of marketing and strategic leadership experience with Fortune 100 companies. She served on the integrated marketing leadership team for a $5 billion product portfolio at Kraft Foods. Kathy previously managed accounts at Leo Burnett and Young & Rubicam, then the nation’s largest advertising agencies, developing national campaigns for Coca-Cola, Keebler, Frito-Lay and Miller Brewing.
A graduate with honors from the University of Chicago Booth School of Business, Kathy earned an MBA and the Dean’s Award for Strategy for achieving the highest academic record in Strategic Management.
HANDOUTS from Kathy's Workshops:
Please download the following slides and handouts shared as a part of the training:
In 2009, Kathy founded NVA to bring advanced business strategy, thought leadership and entrepreneurial momentum to the emerging sustainable food industry. Her work has led to numerous assessments, business launches, speaking engagements and publications focused on the rebuilding of local food systems. Kathy is chief strategist for the Good Food Business Accelerator, a national fellows program with mentoring and financing assistance for early stage food businesses. She serves on Advisory Boards for Blue Ridge Produce, an emerging private sector food hub model in Virginia, the Good Food Financing and Innovation Conference held annually in Chicago, and the Food Hub Management Program, an academic certificate offered by the University of Vermont for which she is also a lecturer.
Kathy has over 20 years of marketing and strategic leadership experience with Fortune 100 companies. She served on the integrated marketing leadership team for a $5 billion product portfolio at Kraft Foods. Kathy previously managed accounts at Leo Burnett and Young & Rubicam, then the nation’s largest advertising agencies, developing national campaigns for Coca-Cola, Keebler, Frito-Lay and Miller Brewing.
A graduate with honors from the University of Chicago Booth School of Business, Kathy earned an MBA and the Dean’s Award for Strategy for achieving the highest academic record in Strategic Management.
HANDOUTS from Kathy's Workshops:
Please download the following slides and handouts shared as a part of the training:
Accessing Capital
- - Understand the breadth of capital options in New England.
- Explain to your clients the different categories of capital/capital continuum, and what different types of capital are good for clients and when.
- Assist clients in the development of layered financing strategies for growing businesses.
- Explain to your clients the different categories of capital/capital continuum, and what different types of capital are good for clients and when.
- Assist clients in the development of layered financing strategies for growing businesses.
John Hamilton, Vice President of Economic Opportunity leads the New Hampshire Community Loan Fund’s Business Finance program, which connects business owners with the loans, investments, and expertise they need to compete in a changing marketplace. He is also the founder and Managing Director of the Community Loan Fund’s Vested for Growth program, which has placed millions in growth capital.
Vested for Growth uses a variety of deal structures, including debt, royalty financing and equity to enable high-growth businesses to accomplish their acquisition or new-product introduction strategies. John particularly enjoys working with manufacturers, as well as local food producers like farms, distributors and restaurants, that contribute to New Hampshire’s food system.
Vested for Growth uses a variety of deal structures, including debt, royalty financing and equity to enable high-growth businesses to accomplish their acquisition or new-product introduction strategies. John particularly enjoys working with manufacturers, as well as local food producers like farms, distributors and restaurants, that contribute to New Hampshire’s food system.
Janice St. Onge is President of the VSJF Flexible Capital Fund, L3C and Deputy Director of the Vermont Sustainable Jobs Fund. Janice brings economic and business development as well as financial expertise to the organization, having served in the technology and financial services industries, as well as higher education and state government sectors during her 25-year career. The VSJF Flexible Capital Fund (the “Flex Fund”) recognizes that companies in rural areas like Vermont tend to be smaller and work on a less-than global scale, offering a return on investment that does not always meet venture capital levels. These rural companies may need a form of “equity” to fuel growth but need it in lesser amounts and perhaps at lower returns than traditional venture capital requires. That’s why the Fund will balance equity features and returns with the reality of small business in Vermont, offering flexible risk capital and technical assistance to fit Vermont’s early and growth stage companies’ needs.
HANDOUTS from John & Janice's Workshops:
Please download the following slides and handouts shared after the training:
HANDOUTS from John & Janice's Workshops:
Please download the following slides and handouts shared after the training:
