New Jersey Restaurant Owner’s Roundtable
Successful Food Management Business Webinar
WHEN:
June 19, 2023
TIME:
2:00 pm – 4:00 pm EST
WHERE:
Online Webinar
The New Jersey Small Business Development Center at NJCU School of Business would like to invite you to the NJROR (New Jersey Restaurant Roundtable) Successful Food Management Business Webinar. The mission of NJROR is to provide targeted support and comprehensive services to small business owners operating in the Restaurant/Food/Beverage and CPG industries in New Jersey.
In this webinar Deagon Williams, Chef & MBA, will teach you her proprietary customizable 6-step process of hospitality business management that you will be able to implement into your business immediately. This is a process and management tool that is designed to be used over time and again every time your business needs fine-tuning. You are in the driver’s seat of increasing profits, serving great hospitality while creating sustainable jobs, and contributing to the vitalization of your community.
This will be a 2-hour interactive seminar so come with your questions & concerns so that we can workshop your next solution together.
In this seminar you will learn:
*The 5 R’s
*The Tripod of Successful Food Business Management
*The NorthStar and Finish Line
*The Golden Ring
*The Brand
*Ducats, Dinero & Moola
*Operations
*The Pot of Gold!
Click the flier below to REGISTER!
If you have any questions, please contact Sheila Harris-Adams, Regional Director at sharrisadams@njcu.edu
MEET THE PRESENTER
Deagon B. Williams, Proprietor of Culinary Business Strategy, is a chef and food business consultant who uses broad and deep industry knowledge and an unbound intuitive curiosity
to parallel her clients with their projects to realize the next level of business opportunity and success. Deagon completed culinary school at La Varenne in Paris and then continued on to an intensive apprenticeship program while eating her way through the streets of Paris and the European continent. Deagon was among the first generation of American women to come up as part of the rank and file in high end West coast kitchens.
She began honing her management skills and style beyond her culinary education as the Executive Chef at the Heritage House on the Mendocino Coast at the age of 24. She later rounded out her culinary education with a BA in Sociology and an MBA with an emphasis in Entrepreneurship and Marketing.
Deagon brings 20+ years of experience as an Executive Chef, event planner, business owner, business development specialist, mentor and consultant to Culinary Business Strategy. Deagon created Culinary Business Strategy in August of 2008 and has enjoyed challenging and successful projects since. She works with clients to help refine, improve and enhance their internal and external operating systems as well as strategic growth road maps and execution.
Education:
M.B.A. Mills College, Oakland CA May, 2007
B.A. in Sociology Mills College, Oakland CA 2003
La Grande Diplome de Cuisine La Varenne Culinary Institute, Paris France 1988
Specialties: Core Competencies:
Organizational Infrastructure Development * Strategic Planning
Scalable Systems Development * Project Management
Product Development * Inventory Cost and Control
Vendor Sourcing and Negotiations * Turnaround Strategies