Raising Capital in 2023 (Part 2): Alternative Channels for Equity and Debt Financing
NEW DATE - Wednesday, October 4, 12:00 – 12:45 p.m. PT
More emerging food & beverage brands and early-stage personal care companies are exploring alternative channels for equity and debt financing in this market than ever before.
In part two of our series, we'll get the CPG brand-side perspective from leaders and advisors with a lens toward smart financing alternatives. We'll hear about bootstrapping and growing at the rate of your cash flow, how to smartly use lines of credit, microlending opportunities, how to successfully crowdfund, making a high-profile slash on Shark Tank, and what options to consider when you are ready to raise a seed round.
Join us to learn about your options in this difficult market.
Elliot Begoun is a 30-year industry veteran, author, podcast host, founder of TIG Brands, and a champion of Tardigrades. TIG Brands supports a community of entrepreneurs interested in building nimble, capital-efficient, resilient brands that become Tardigrades, not Unicorns. Learn more about TIG Brands’ programs here and catch Elliot at FoodBytes, the Hirshberg Entrepreneurship Institute, and the Natural Products Business School. Tune into the TIG Talks podcast and find Elliot’s articles in publications such as The Huffington Post, SmartBrief, and New Hope.
Don is a strategic legal advisor and corporate counsel to emerging growth and middle-market Food & Beverage, Food Tech, and Ag Tech innovators and investors. His clients are based in the major U.S. food hubs, including the Bay Area, Boulder, Brooklyn, Austin and Los Angeles. His law firm, Davis Wright Tremaine LLP (DWT), has one of the largest food & beverage practices in the United States, with over 40 attorneys serving food venture entrepreneurs, emerging brands, larger food companies, and the private equity firms that invest in them, at every level of the food chain from "Farm to Label". Don is a Founding Faculty Member and member of the Advisory Board of the Food Business School at the Culinary Institute of America (Napa Valley). He currently serves as the Vice-Chair of the board of Directors of KCETLink TV, the public television station in LA, and is a member of the Board of Directors of the American Technion Society - San Francisco Chapter.
Sadie Scheffer is an accidental baker. After dropping out of MIT, she learned the art of gluten-free baking to impress her college crush. Today she is the CEO of Bread SRSLY, makers of delicious gluten-free sourdough bread in Oakland, CA. Sadie is also a motivational speaker and small business coach with a mission is to help 1000 business become great places to work.