Checking in here concerning the Summit Program
Concerning:
I will dive a bit more in some of the topics within this discussion frame:
- Types of mindsets to overcome the crisis within the craft food industrie: “le capital sympathie”, minimizing losses, business as usual, going social
- Personal approach: breaking apart each piece of the business, cutting back & not wanting to restart the machine.
Personal approach
Context: starting food business that is taking off, envy of growth, rolling out new opportunities & “professionalization” of the whole enterprise. Loss of 95% of the revenue once the covid crisis goes full throttle.
Now: looking into a much more artistic / social organization structure of the project. I don’t want to put food and business in the same basket anymore. Food projects should be possible within a social approach. So i’m cutting of most of my growth potential, selecting just a few gigs to be able to pay the costs. Cutting back on the loop: more demand → more investments → more costs → needing more clients → more demands…
P.S: i will continue to edit this post, don’t know how to make a draft