I am a problem solver. I listen, ask questions, and collaborate to identify challenges, explore solutions, and build pathways. With a diverse career spanning multiple industries, my goal is to provide insight, resources, and strategic solutions to help business owners navigate each stage of their journey.

As a business owner of a commercial kitchen and commissary, I operate an incubator for food startups, supporting entrepreneurs in launching and scaling their businesses. I developed, produced and packaged a line of snack foods, distributed to 150 stores in Northern California. Beyond my work in food and business development, I am an advocate actively engaged in civic groups and nonprofit organizations focused on economic development, workforce challenges, and sustainability. Im also a writer of books for educational programs.

Expertise
Business Strategy: Business structure, marketing, proof of concept, business plan development, distributed workforce
Operational Management: Facility operations and permits, workforce development, waste management, public works and permitting, inventory and production
Financial Management: Inventory forecasting, cost analysis, budgeting, P&L, balance sheets
Food & Beverage Industry: Manufacturing, recipe development, food production, food and beverage packaging, Food handling, Food business permits and licenses, County Environmental Health, State, and Federal codes and guidelines, food trucks, catering, ghost kitchens, commissary and shared kitchens, restaurants, packaged foods and product sales
Sustainability & Compliance: California Green Certified, waste management, food recovery, zero waste initiatives, Environmental health permits and processes, Cal Codes