Classes on topics including marketing, menu and product costing, cash flow management, and business finance taught by professors from Babson College.
The chance to apply for up to $13,000 in capital grants to support your business.
Santander’s Cultivate Small Business is open to food businesses of all types, including restaurants, food trucks, bakers, food tech, and packaged goods companies. It’s ideal for people who have been running their food business for at least a year and are looking to strengthen their skills, knowledge, and peer network.
When is it?
The 12-week virtual program runs from March 28th to mid-June with graduation on June 27th, 2024.
What do I get?
The program provides:
Who runs the program?
Cultivate Small Business is fully funded by Santander. The program is a collaboration between Santander, Babson College, CommonWealth Kitchen, ICIC, Hope and Main, and Hot Bread Kitchen.
Application Deadline: January 14, 2024
The team will review applications and begin scheduling interviews on a rolling basis. We strongly encourage you to apply early to allow sufficient time for gathering the necessary documentation.
Past participants tell us that one of the most impactful parts of the program is the mentorship by food industry professionals. Our volunteer mentors will help you work toward your goals through the course of the program.
Tracy Chang is the chef/owner of PAGU restaurant, a Spanish Japanese tapas restaurant in Cambridge. During COVID she co-founded two nonprofits to serve essential workers, Off Their Plate and Project Restore Us. She is interested in collaborating and cross-pollinating with others to create scalable models in the food industry from employee safety and welfare to sustainable, recurring revenue streams.
As a consultant since 1998, Bob Burke provides assistance in bringing natural, organic, and specialty products to market across most classes of trade. Prior to consulting, Bob was with Stonyfield Farm Yogurt for 11 years as Vice President, Sales & Corporate Development. He received an MBA from Babson College.
My journey through the restaurant industry started hosting at a fortune 500 restaurant company at 17 years old, managing by 18 and entering senior leadership by 21.
With emerging startups focusing on plant-based alternatives, few have taken the time to assess the culinary impact through flavor, texture, and sensory experiences. We fill this white space by providing the culinary overlay – validating their value chain, recipe development, R&D, and translation from food science to actual cooking applications.