Sitting at your desk thinking about starting a street food business? Then this is for you.
The KERB Workshop is a full immersion in how to make the jump from wanting to start a business to actually doing it. Our latest edition of this popular and impactful one-dayer will bring together powerful insight from some of the industry’s top pros – most of whom have been in your exact position, excited to start, unsure of what to do, but after years of trading and making every mistake under the sun have honed their craft into successful, sustainable businesses.
And of course, the food we lay on throughout the day from our KERBanists will be on point. Any questions please email firstname.lastname@example.org.
Nuggets from the February workshop here.
SPEAKERS & TOPICS
- Theo Lee-Houston – KERB – Intro to the day
- Jack Hogarth & Kate de Lord – Kolkati – Turning a hobby into a business
- Tristan Lee-Son – Bian Dang – Restaurant vs Street Food
- Alison O’Reilly – KERB – The power of branding, and what it says about your business
- Rob Machin – KERB – How to run a street food business without killing anyone.
- Josh Paterson & Lucy Mee – Bill or Beak / Ink Squid Bar – LUNCH! Ready, steady, cook! Setting out your stall, literally.
- Chloe Stewart- nibs etc. – Snack time and Why sustainability should be baked into every business.
- David Sabbarton – Taco Dave – What were my expectations of trading, and what was the reality?
- Lara Espirito Santo & Charley Friedman – Growlers – Our experiences of the first year, and what we’d change.
- Ollie Hunter – KERB – Knowledge is power!
‘When I turned up for the KERB workshop all I had was an idea. When I left, I had a plan. I genuinely believed I could do it. I was so inspired by the speakers to go out and make my plan a reality that I left my job a week later, and was trading within 3 months. And within 6 months of that, I was the speaker at a KERB Workshop.’
Biff Burrows – Biff’s Jack Shack
‘ The KERB workshop gives you a ground level understanding about life in Street food and the opportunity to network with some of the most experienced people in street food but also like-minded individuals in the same position and thus creating that first family bond that KERB strive for.’
Tristan Lee-Son – Bian Dang