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Food & Beverage [clear filter]
Monday, November 11
 

11:00am EST

Startup Culture In The Spirits World - Kaveh Zamanian (Rabbit Hole Distillery)
Join Kaveh Zamanian, Founder and Whiskey Maker of Rabbit Hole Distillery, as he shares his experience as an entrepreneur , the overview of start-up culture, and getting the business off the ground. Rabbit Hole makes super-premium Bourbon & American Whiskey, and is located in the Nulu neighborhood of Downtown Louisville.

Monday November 11, 2019 11:00am - 12:00pm EST
Story 3rd floor 900 E. Main

12:00pm EST

Accelerating Louisville's Food & Beverage Industry: Tom Murro (Chefspace)
Food incubators and commissaries are necessary for growing markets. The shared space/shared idea model not only eliminates overhead but allows entrepreneurs to take a chance with more security and less financial burden on themselves. Fostering food service establishments, especially in markets with raging commercial real estate prices, make shared kitchen spaces more appealing both in the smaller overall footprint but also in shared rent pricing structures. In addition, many commissaries and incubators are building “food hall” spaces (mixed retail/ restaurant / consumer packaged goods) which directly contribute to growing food/bev markets but also allow growing businesses the same model of the shared kitchen in a retail space (less overhead, less initial financial burden, less barriers to entry).

Chef Space is a food business accelerator located in Louisville’s West End that provides commercial kitchen space and business training for entrepreneurs to start food‐related ventures
https://www.chefspace.org/

Monday November 11, 2019 12:00pm - 1:00pm EST
Story 3rd floor 900 E. Main