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Best-practices for navigating growth and recipe management
As your company scales, it will experience upgrades to processing equipment and facilities, increases to batch sizes, enhancements to technology, and changes in the workforce.

Each of these changes has the potential to impact your operations and the processes around your recipes.

Join us for the second webinar in our food and beverage series, as we explore best-practices for scaling your company's growth and its recipes using technology and processes to gain efficiencies.

Webinar topics:

• Knowing where and when to introduce technology
• Scaling and segmenting your recipes
• Tracking waste or scrap
• Establishing business continuity
• Understanding the benefits of batch costing
• Safeguarding your formulas (and what’s realistic)

Feb 27, 2020 10:00 AM in Pacific Time (US and Canada)

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Speakers

Frank Balestreri
Partner @SSF Consulting
Frank brings over 25 years of experience serving high growth, venture-backed startups to Fortune 100 clients in the private and public sectors. His areas of focus include manufacturing, distribution, and retail industries. Before joining Sensiba San Filippo, Frank served in executive roles for Deloitte and Grant Thornton and received his B.S. from St. Mary's College.
Matt Brown
CEO @Wherefour, Inc.
Matt is a successful software entrepreneur who founded his first software company at age 15. Before starting Wherefour, Matt built and sold design firms whose clients included Mondavi, Bravo TV MasterChef winner Douglas Keane, Clos Du Bois, Miller Coors, ADP and Intel.