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Displaying 1 - 10 of 43
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Business Lessons Learned from Sum Bar's Success
Khailing Neoh, the founder of Sum Bar, a unique Dim Sum restaurant and bar in Greenville, South Carolina, shares her entrepreneurial journey and the lessons learned from establishing a culturally rich dining experience.
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Is a Food Truck Business Right for You?

Chances are you're interested in starting a food truck business because friends and family love your food, and you're passionate about preparing it. However, succeeding in the food truck business requires more than just great food at competitive prices.

Starting a food truck business requires careful planning, preparation and hustle. It's about more than just the food; owning and operating a food truck can be stressful and time-consuming, requiring financial and operational management skills and good business sense.

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Future of Commerce 2024
Join us for a deep dive into the current state of restaurants, their patrons, and Square's predictions for the year ahead.
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Corporate Transparency Act
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How to Register a Business in Oregon
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Maximize Your Startup Success: Enroll in SCORE's Small Business Essentials Workshops

Less than 10% of new businesses survive past the first year. SCORE’s mission is to help you beat the odds by helping you launch a business built to succeed in today's dynamic business environment. 

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Making Sense of Online Marketing: A Recipe for Social Media Marketing Success

The Treasure Valley SCORE Chapter presents the second webinar in our small business marketing series, Making Sense of Online Marketing.

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Establish a Professional Domain, Website, & Email for Your Business

In this webinar, small business owners will learn the importance of a domain as the cornerstone of their online identity and how to maximize its potential. Designed as a guide for businesses in establishing a strong online presence.

Success Story
Dazzo's Kitchen
I have been in the food industry for over 15 years, working in kitchens all over New York State. After graduating high school, I attended SUNY Cobleskill where I graduated with my BBA majoring in Culinary Arts. Post-graduation, I worked in Saratoga Springs at a restaurant where I would ultimately climb the ranks and become the Chef, that restaurant was Forno Bistro. I worked at Forno for about 5 or 6 years, after which I wanted to take a step back from the management level and immerse myself as a student of the craft. I wanted to work in some of the most highly decorated and intense kitchens

CONNECT
712 H St NE PMB 98848
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Washington, DC 20002
1-800-634-0245

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Funded, in part, through a Cooperative Agreement with the U.S. Small Business Administration. All opinions, and/or recommendations expressed herein are those of the author(s) and do not necessarily reflect the views of the SBA.

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