What does it take to be a food and beverage entrepreneur in 2021 Madison?

Live session runs 3:15-4:15 p.m. on Sept. 18


Session sponsored by University Research Park

Moderator: Lindsay Christians
Panelist: Jonathan Correa
Panelist: Billy DuPlanty
Panelist: Harriet Gomez
Panelist: Anne Minssen
Panelist: Brad Rostowfske

Location: Play Circle, Memorial Union

A record number of new businesses launched and thrived during the pandemic. Restaurant veterans left the industry and purchased food carts, began bottling spices and sauces, and explored new product lines. Many business owners found unlikely opportunities to expand, both in terms of physical space and market share. This panel will discuss what it takes to be a successful food and beverage entrepreneur in Madison today, as well as challenges like access to capital and staffing, plus the influence of social media on growth.

Other Sessions

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Zach Brandon, Jessica Cavazos and Carolyn Cawley
Business advocacy is changing because politics is changing. It is no longer easily defined by left or right. Increasingly it is right and wrong. In recent years, many companies have begun to make their public advocacy about more than taxes and regulation. Listen to a trio of commerce experts discuss the essential role business can play in improving our society.
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Title IX at 50: Issues for Women in Sports

Sept. 16, 3:00 p.m.
Simone Charley, Courtney M. Cox, Victoria Jackson, Andrew Maraniss and Kristi Oshiro
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Cooking with the Cap Times featuring Patience Clark

Sitka Salmon Shares, Kessenich’s and Shiner Bock
Sept. 16, 6:00 p.m.
Lindsay Christians and Patience Clark
Join us for the September edition of Cooking with the Cap Times as part of Idea Fest! Madison chef Patience Clark of Palate Pleasures will demonstrate how to make Southern-style cabbage stew in conversation with Cap Times food editor Lindsay Christians. Clark learned to cook from her great-grandmother Louise Dunlap, 98, who grew up in the South. From her, she learned Southern style dishes and how to use spices. From an aunt, Clark got a treasure trove of historic family recipes, and she’s been working on a cookbook.
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