Making IT Click: Choosing Appropriate Technology to Run Your Good Food Business
This webinar gives you the tools to perform an accurate analysis of your business technology needs.
Good Food businesses are complicated. There are many types of exchanges that a business must track accurately, including money, food, plans, etc. And there are a large number of constituents that need to these goods or information - growers, buyers, consumers, drivers, and warehouse personnel to name a few.
In the 21st century, we must use software to ensure all pieces of our business are accurately served. But how do you choose the right technology to help run your business? A solution that does not fit your business could well cost a lot of money, and worse, lost productivity.
The first step in choosing the right solution is a deep understanding of your own business. With the right analysis you can make technology choices with greater speed, and with confidence. This webinar gives you the tools to perform an accurate analysis of your business technology needs. Although the presentation focuses on food hubs (arguably one of the more complicated Good Food businesses, as a "middle man" interacting with all pieces of the food system), the same theories apply to ALL businesses.
Currently an associate at New Venture Advisors, Saloni was most recently the co-founder and co-CEO of Fresh Takes Kitchen, a for-profit social venture making healthy eating accessible to lower-income individual and family customers through a meal delivery service marketed and distributed through partnering community organizations such as schools, churches and recreation centers. She previously worked as a Strategy and Operations Consultant for Oliver Wyman where she drove product optimization, procurement and staffing strategies for Fortune 100 companies. Then, as Managing Director for Teach for America, Saloni developed cross-sector partnership-building strategies addressing the unique needs of under-resourced urban and rural communities.
Saloni graduated Magna Cum Laude from Princeton University with a B.S. in Operations Research and Financial Engineering and holds an M.B.A. from Northwestern University's Kellogg School of Management. She combines her keen interest in sustainable agriculture, local food systems and food access as a leader of and important contributor to NVA's studies and business plans.