Loans For Food Startups, Demystified
Growing food businesses need capital for equipment, inventory and other operating expenses, but the loan approval process can be mysterious. When food businesses are declined for a loan, you often walk away not knowing why. Join Gary Groff, First VP of Commercial Banking from New Resource Bank, as he explains how banks use financial statements to make their decisions and why a blended capital stack may be a better solution than financing a buiness on equity or debt.
Gary will walk through case studies with real financial statements from CPG companies like yours to demonstrate what banks look for on your statements and how they weigh financial and non-financial risks. Food founders, take advantage of this opportunity to get honest advice on how to best position your business’s financials for appraisal by a lender.
There will be penty of time for questions at the end of the evening. Join us for an educational night of straight talk that will leave you well-prepared to apply for a bank loan.
ABOUT NEW RESOURCE BANK
Based in San Francisco, New Resource Bank is a triple-bottom-line bank serving values-driven businesses and nonprofits that are building a more sustainable world. They see money as an agent of positive social, environmental and economic change, and believe banking can transform the economy into one that serves all people and the planet. New Resource Bank recently merged with fellow B Corp Amalgamated Bank of New York, creating the largest socially responsible bank in the country.
ABOUT GARY GROFF
Gary is a Commercial Banker of New Markets for New Resource Bank and led the bank’s Natural and Organic Products practice. In addition to having more than 14 years of banking experience, Gary has a commitment to socially responsible banking and community service. He currently serves as board president for SF Made, is a board member for Naturally Bay Area, and serves as an advisor for San Francisco Baykeeper and Sustainable Surf. He was Pacific Community Venture’s 2014 ‘Advisor of the Year.’