Feb 20, 2020, 3:30 – 5:30 PM (UTC)
Ion, 1301 Fannin St. , Floor 21, Houston, 77002
It's a new decade and if you aren't thinking holistically about your business, you aren't really thinking about it at all. As a startup ecosystem, Houston is a prime example, expanding and evolving, its parts becoming more connected. That means a transformation of expectations for entrepreneurs, investors, and customers. To celebrate this, our #SGHOU topic for 2020 is FOOD.
It's something Houston is known for when it comes to diversity and deliciousness. It's usually from the restaurant door that we know about new, delicious and nourishing food locally.
Yet, food entrepreneurs can look very different.
One thing that shows up when you look at food is how Texas is uniquely positioned to create a revolution because of our geographical landscape, climate, our approach to "can do " thinking, and the vast resources available to us in a state that is pro-business.
Not only do we have plenty of customers and more diversity than almost any other state, but we also have grit. Because running a food business is TOUGH. If you can make it there, you can make it anywhere...
Because Startup Grind Houston is Houston's industry neutral organization, we accept responsibility for creating doors to help you (no matter what role in the process of FOOD that you play). We also see food as a metaphor. This is why our first event of 2020 is "From Soil to Shelf," a conversation about what it takes to grow something in the soil, pull it from the earth, put it on a plate or in a package, and get it to customers' plates. Just as the ideas we have to solve the problems in our lives become something we nurture and harvest into a business, and grow to a stage where we can deliver it to the masses, a food or beverage has a life of its own, having evolved from authentic human struggle, through the challenges of scale, to the labels that line the supermarket shelves.
Food entrepreneurs will learn from established industry veterans, with an opportunity to ask questions and learn more about the current conversations happening in food, sustainability, and consumer packaged goods (CPG) manufacturing. Any CPG brand will benefit from this conversation, so if you play in the spaces of beauty, health products, nutrition, supplements or other lifestyle products, this is an event you should not miss.
Consumers are also invited to join us. Besides learning how your favorite product is made and makes it to your hands, you can talk with the players in the process and give them your feedback on what is important to you as the end-user.
We will start with a short get to know each other over a few samples from local food and beverage brands.
Then we will shift into our fire-side chat with our surprise guest. The focus on how to scale a food startup.
This is where you can listen and learn about the journey from idea to delivering your experience to the consumer.
Culminating with a robust panel of experts we will release a participant each week leading up to Soil to Shelf. Each expert who has deep knowledge in their area where you, the participant (whether you are a food entrepreneur or a foodie) interacts in this lively and fertile discussion.
Remember, Blue Nest Beef is giving their Flyaway Beef Box and to be in that drawing get your registration code here!
Do you have a product you'd like to offer as a door prize at our event this day?
Submit your potential door prize here!
Great, connect with our partnership director James here for details..
Thursday, February 20, 2020
3:30 PM – 5:30 PM (UTC)
| 3:30 PM | Taste and Talk |
| 4:00 PM | Fire-Side Chat |
| 4:30 PM | Panel |
| 5:15 PM | Wrap Up |
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