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Worth a Taste Test
By Matthew Brodsky Editor’s note: This post originally appeared on the Wharton Magazine blog. It’s no bologna to say that second-year MBAs Nicole Marie Capp and Justin Matthew Sapolsky, W’08, are in...
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Matt & Marie’s, Wharton Business Plan Competition Finalist
By Justin Sapolsky W’08/WG’14 (Team Leader) and Nicole Capp WG’14 (Team Member) for Matt & Marie’s Matt & Marie’s is a modern Italian sandwich store, bringing great food and hospitality...
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Six Financial Tips for Food Businesses
By Keith Kohler G’93/WG’93, President of K2 Financing and food industry consultant Over the years, I’ve had the privilege of advising a wide variety of companies in the food and consumer products...
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Dessert Maximalism with NOMsense Bakery
By Alina Wong C’16, Rachel Stewart C’16, and Roopa Shankar W’16, Co-founders of NOMsense Bakery Founded in February of 2014 at the University of Pennsylvania by Alina Wong C’16, Rachel Stewart C’16,...
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Certifications — ROI or a Cost of Doing Business?
By Keith Kohler G’93/WG’93, President of K2 Financing and food industry consultant Now more than ever in your typical visit to a grocery store (and especially a natural products outlet) you’ll find a...
View ArticleOne Question: What advice do you give food entrepreneurs? Soom Foods’ Shelby...
Soom Foods, co-founded by Shelby Zitelman WG’07 and her sisters, has been quietly revolutionizing how Americans eat tahini, especially here in Philadelphia, where we can’t get enough of the hummus at...
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