The COVID-19 pandemic has disrupted many industries, but none have experienced more immediate effects than the food and beverage industry. Restaurants and food service businesses have especially faced challenges ranging from restrictions, employee safety and health, supply chain disruption, and more. That is why we are excited to announce the launch of the Restaurant Resilience program in Sumner & Wilson counties, produced in partnership with the Volunteer State Community College TSBDC.
The Restaurant Resilience program, powered by Proof, is a 4-week virtual course for owners and operators of restaurants and food-service businesses with a focus on stabilization and growth. At the start of the program the Proof team will be in town completing market research and scheduling on-site/in person meetings for those teams wanting to connect. The course covers everything from navigating regulations, how to build and improve your financial foundation, marketing to your customers, human resources, and more.
This program is being generously sponsored by the TSBDC at no cost to attendees. The application will be available through May 17, with all accepted businesses notified by May 17.
The course begins on Tuesday, June 1 and will be held virtually on Tuesday and Thursday (through June 24) from 9:30 – 11 a.m.
Charles Alexander is the director of the Tennessee Small Business Development Center at Volunteer State Community College