The passing into a new year feels to me like someone opening a curtain. It's a little too bright, and the details out there are fuzzy and indistinct in the glow. But hope and chance are out there, and it feels like a good bet to reach out and grab some of it.I believe doing your own startups can be a smart alternative to doing nothing. I think it’s wise to be working on ways to increase your personal and financial independence. Building your own small business enterprise can be a good way to do this.
In almost all cases it will take longer than you think. It will likely deliver less clear profit than you want. You will work harder than you supposed. And as you do it, you get faster, smarter, profitable, and more independent. The real message is to get started.
The Wisconsin Innovation Kitchen offers people interested in food entrepreneurship a complete package for testing out their own small food enterprise. This is a model we hope to develop and reproduce in the coming year.
There are growing markets for regional and specialty foods, but without a growing, robust field of food entrepreneurs and artisan food startups, the market will never reach its potential.
The world of local foods needs startups. It needs innovators and creative business models.
The business and economic development opportunities available through local and regional foods are significant. New innovative, specialty food startups are integral to that discussion.
Helping them become sustainable is a worthy goal for all of us in 2011.
The Wisconsin Innovation Kitchen provides a valuable platform for testing food innovations and the wonderful entrepreneurs who create them. I look forward to sharing this story.
Happy New Year!
The Wisconsin Innovation Kitchen
Photo from a visit to the Eliza Furnace, in Vitondale, Pennsylvania. Download a history of Eliza Furnace prepared by the Indiana County PA Parks Department. A business startup story worth knowing.
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