Edible-Alpha®

This podcast outlines what it is like to work with credit unions. Summit helps food entrepreneurs access SBA 7a programs to provide up to $5 million of capital to younger businesses for working capital, inventory, and equipment purchases. The SBA 7a Express program provides a quicker turnaround than the traditional 7a, allowing for loans up to $350,000.

This podcast outlines what it is like to work with alternative lenders and CDFIs like WWBIC. WWBIC offers a combination of relevant business classes, business loans up to $250,000, assistance with personal financial management, and connections to people who can make things happen for business owners and entrepreneurs across the state of Wisconsin.

Stephen and Chris McDiarmid of Gorilly Goods, a certified organic raw healthy snack maker in Jackson, Wisconsin talk about how their dehydration process and unique flavor profiles make them defensibly unique from other snack brands and how focusing on pitching their business model led to strategic investment in their company.

Since selling food or beverages like beer are about selling your brand, protecting that brand and its growth in value through the trademark process is very important. Trademarks should be distinct and evocative as opposed to generic and descriptive, mimizing the likelihood of confusion with other trademarked intellectual property.

Distribution rights matter a great deal for breweries and distilleries. Talking with a lawyer who has training and experience in the matter is the best way to protect the financial future of your beer brand. Whether or not you are a brewery vs. a brewpub matters a great deal to regulators.

The type of entity you form and the type of legal protections you undertake matters in terms of your strategic path to grow and what kinds of money you are able to raise to support that growth. When raising equity, find legal counsel that understands what you need to do to comply with securities law and its required disclosures to investors or potential investors.

Bill Anderson of Creme de la Coulee is a Wisconsin local artisan cheese maker who uses a CSA model through a cheese of the month club to connect directly with consumers. He talks about what it takes to grow a local artisan cheese company and what you have to consider when thinking about scaling that up.

Matt D'Amour of Yumbutter talks about the challenges in growing a national food brand and it is important to raise the right amount of money (usually more than you think) to support the roll-out of your national brand in grocery stores. It is important for your brand to have multiple pillars to remain defensibly unique.