Achieving a self-sustaining business model: Top 3 trends companies need to be thinking about post-COVID-19
2020 was already gearing up to be a year of change, pre-pandemic. The industry was shifting towards more sustainable business models and away from its obsession with top-line growth. The outbreak accelerated the need for that shift.
This webinar from The Food Institute and Anchin will provide a guide to having a more successful business while burning less capital and getting to self-sustainability. The speakers will describe the journey to a self-sustaining business, discuss access to capital, and what a self-sustaining business looks like from an operational perspective.
Sponsored by:
Anchin
Founded in 1923, Anchin, Block & Anchin LLP is recognized as a top-tier firm nationwide in terms of its quality, management, scope of services and work environment. With a staff of nearly 375 and a large food and beverage practice, Anchin assists emerging and growing food and beverage brands through every phase of their business life cycle. Anchin imparts insight through its annual industry survey and various events. We provide advisory services tailored to your needs, including tax planning and compliance; tax credits and incentives; management and succession; due diligence; and mergers and acquisitions.
To learn more, please visit: https://www.anchin.com/.
As a prominent thought leader in the food and beverage industry, Greg is often sought after as an expert panelist at industry events. He assists the growth of emerging brands as a strategic partner with various investors and accelerators. He also authors the Firm's Food and Beverage industry news alerts, highlighting business issues, distributes the only regional industry survey, and hosts regular industry events including presenting to well over 100 companies at Anchin's annual State of the Food and Beverage Industry event.
Greg is frequently interviewed by various publications and has recently been heard on Bloomberg Radio discussing the natural foods industry and quoted in The Wall Street Journal. He has also been featured in Accounting Today's Practice Profile and on FoodForce's Meet the Maker. Greg is a member of the American Institute of Certified Public Accountants (AICPA) and the New York State Society of Certified Public Accountants (NYSSCPA).
Carrington Farms and its brands, Tera’s Whey, own some of the leading brands in its categories, with distribution in almost every food retailer in the country. From coconut and MCT oils, to ghee, gluten-free flours, protein and superfood powders and new ground Lupin bean, Carrington Farms provides consumers access to natural food innovations from around the globe.
David earned his degree in Business from University of Hartford, with additional Executive education at London School of Business and Wharton School.
