We aim to be a non-profit non-governmental agency that specializes in the organization and execution of specialty food exhibitions and trade shows. With an emphasis on workplace diversity, we also intend to write a manual every year filled with successful strategies for implementing and maintaining a thriving, diverse workspace for all. Our business will be run by our three executives and a board of directors. Each of our executives comes from the specialty food industry and seeks to make a more wide-ranging successful food trade show and exhibition for industry professionals and everyday consumers alike. These conference showings will feature a diverse array of specialty foods, not limiting distributors or buyers to a niche area as many conferences do. Instead, our goal is to open up the world of specialty food, including shows on all six continents, displaying cuisine and treats from around the world. Our largest long-term goal is a conference exhibition in South Africa, a vibrant market that is being overlooked.
[...] We will organize gourmet and specialty food conventions and trade shows around the globe, on six continents, and will include educational aspects for children and families as part of our conference outreach. We also will strive for a diverse workplace through specific recruitment and management styles to be published in an annual report for others to learn from our inclusive model. Mission statement: A not-for-profit, non-governmental association, we provide the most comprehensive food and hospitality exhibitions in the greater Northwest. [...]
[...] We believe that while the specialty food industry is growing and successful, a non-profit model of this same business will take longer to return profit. XII. REFINING THE PLAN Our loan application is for the amount of $75,000. We are prepared to accept less but believe this figure will provide a solid footing for the first two years of our operation. Our loans will be repaid in several ways. As we receive grants, we will be able to funnel some of this money towards loan repayment. [...]
[...] At these events, we employ catering service professionals and food industry representatives who are either serving staff by profession and/or specialty food spokespeople. Each service representative who will deal directly with the public at our conference panels and demonstration tables will be trained (sometimes quickly, but nevertheless briefed) by our company executive trainers before being assigned to work a booth or table. Product development in the most basic sense is left to our contractors, who we supervise in food quality and distribution. [...]
[...] We work with reliable, reputable organizations, and while we wish to support other start- ups like ourselves, it is impossible to conduct business relationships without proper payment received and processed. Our personal budget is stretched too thin, as are our personnel. MANAGEMENT AND ORGANIZATION Our company will be structured much like typical NPOs. We will employ three executives in our top tier a CEO, CFO, and a COO. The additional members of our organization will sit on the Board of Directors and as members of the board, will be unpaid but will influence key business decisions and hold our executives responsible. [...]
[...] Attendees for the exhibitions include caterers, retail specialty food sellers, chefs, restaurateurs, and shipping and importing/exporting professionals. Our conference attendees are often hard to categorize outside of their professions in the food industry. They do, on average, tend to be over 30 years old and have several years of experience in the specialty foods industry or a related industry sector. Race and ethnicity vary widely as our conferences are held on different continents and often attract a diverse population based on location. [...]
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