How Unconventional Food Businesses Got Their Start

Looking for inspiration on how to get your food business up and running?

Join us for a panel discussion to learn how local entrepreneurs established their businesses without starting with a brick and mortar restaurant space. You’ll hear how our moderator and three panelists took creative, alternative approaches to save money, lower their risks, and get their businesses going!

Meet The Panel
Paul Guglielmo, our moderator, is known around town both as a radio personality and for his line of marinara sauce, Guglielmo Sauce. He launched his business in 2014 and it has quickly grown to be found regionally in grocery chains, specialty stores, and served in restaurants

GG Bakes was founded by Denise Gaines in 2012 with her sister and mother. They started selling their baked goods at farmers markets. As demand for their baked good grew, they built out a licensed commercial kitchen in their home to expand their client base to include RIT Dining Services, McCann’s Local Meats, and Butcher Block.

Marty’s Meats was established by Marty O’Sullivan in 2012 with the launch of his food truck. In the past five years, Marty has expanded his business into catering, online ordering and delivery, a line of barbecue sauce, and a brick and mortar location, Marty’s on Park.

Zaaqi Johnson, owner of Zoc’s Gourmet Burgers and Shakes, began developing the concept for his restaurant by selling meals out of his family’s home kitchen and promoting them on social media. In 2016 he established his brick and mortar restaurant and is currently using a Kiva loan to improve advertising and fund physical improvements to his restaurant.

Brought to you in partnership with RocGrowth and
special thanks to Palmer Food Services for providing refreshments!