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The Alabama SBDC helped us tremendously. They helped us to develop our business plan and financial projections, and were a great resource. We were better prepared to present our proposal to the bank because of the assistance we received.
Owner / Partner, Sumter Safety LLC
The Alabama SBDC helped us tremendously. They helped us to develop our business plan and financial projections, and were a great resource. We were better prepared to present our proposal to the bank because of the assistance we received.
Owner / Partner, Sumter Safety LLC
The Alabama SBDC helped us tremendously. They helped us to develop our business plan and financial projections, and were a great resource. We were better prepared to present our proposal to the bank because of the assistance we received.
Owner / Partner, Sumter Safety LLC
The Alabama SBDC helped us tremendously. They helped us to develop our business plan and financial projections, and were a great resource. We were better prepared to present our proposal to the bank because of the assistance we received.
Owner / Partner, Sumter Safety LLC
The Alabama SBDC helped us tremendously. They helped us to develop our business plan and financial projections, and were a great resource. We were better prepared to present our proposal to the bank because of the assistance we received.
Owner / Partner, Sumter Safety LLC
$9M
in capital infusion secured for rural clients across Alaska
$9M
in capital infusion secured for rural clients across Alaska
$9M
in capital infusion secured for rural clients across Alaska
$9M
in capital infusion secured for rural clients across Alaska
$9M
in capital infusion secured for rural clients across Alaska
Island Gluten-Free Bakery
Pastry products are baked from scratch using only either Breadfruit or Taro flour as its main ingredient. Hence, gluten-free. Owned and managed by Mr. Alexander Jennings, an SBDC client since November 2013. It was an intricate six-year work in progress to fully conclude the complex study of how breadfruit and taro flour are made, the sourcing of funds, the compliance with all the health and safety regulations imposed by the government, completion of the custom-built machineries and baking materials, etc. Now, baked-fresh daily at an affordable cost, Island Gluten-Free products are now available on the check-out counters of the two biggest retail stores on island.
Island Gluten-Free Bakery
Pastry products are baked from scratch using only either Breadfruit or Taro flour as its main ingredient. Hence, gluten-free. Owned and managed by Mr. Alexander Jennings, an SBDC client since November 2013. It was an intricate six-year work in progress to fully conclude the complex study of how breadfruit and taro flour are made, the sourcing of funds, the compliance with all the health and safety regulations imposed by the government, completion of the custom-built machineries and baking materials, etc. Now, baked-fresh daily at an affordable cost, Island Gluten-Free products are now available on the check-out counters of the two biggest retail stores on island.
Island Gluten-Free Bakery
Pastry products are baked from scratch using only either Breadfruit or Taro flour as its main ingredient. Hence, gluten-free. Owned and managed by Mr. Alexander Jennings, an SBDC client since November 2013. It was an intricate six-year work in progress to fully conclude the complex study of how breadfruit and taro flour are made, the sourcing of funds, the compliance with all the health and safety regulations imposed by the government, completion of the custom-built machineries and baking materials, etc. Now, baked-fresh daily at an affordable cost, Island Gluten-Free products are now available on the check-out counters of the two biggest retail stores on island.
Island Gluten-Free Bakery
Pastry products are baked from scratch using only either Breadfruit or Taro flour as its main ingredient. Hence, gluten-free. Owned and managed by Mr. Alexander Jennings, an SBDC client since November 2013. It was an intricate six-year work in progress to fully conclude the complex study of how breadfruit and taro flour are made, the sourcing of funds, the compliance with all the health and safety regulations imposed by the government, completion of the custom-built machineries and baking materials, etc. Now, baked-fresh daily at an affordable cost, Island Gluten-Free products are now available on the check-out counters of the two biggest retail stores on island.
Island Gluten-Free Bakery
Pastry products are baked from scratch using only either Breadfruit or Taro flour as its main ingredient. Hence, gluten-free. Owned and managed by Mr. Alexander Jennings, an SBDC client since November 2013. It was an intricate six-year work in progress to fully conclude the complex study of how breadfruit and taro flour are made, the sourcing of funds, the compliance with all the health and safety regulations imposed by the government, completion of the custom-built machineries and baking materials, etc. Now, baked-fresh daily at an affordable cost, Island Gluten-Free products are now available on the check-out counters of the two biggest retail stores on island.
Rich started by listening to us ramble about where we were, and where we wanted to be. He helped us lay out a plan to get there and helped prioritize the steps needed to accomplish our goals.
Owner, The House Show Low
Rich started by listening to us ramble about where we were, and where we wanted to be. He helped us lay out a plan to get there and helped prioritize the steps needed to accomplish our goals.
Owner, The House Show Low
Rich started by listening to us ramble about where we were, and where we wanted to be. He helped us lay out a plan to get there and helped prioritize the steps needed to accomplish our goals.
Owner, The House Show Low
Rich started by listening to us ramble about where we were, and where we wanted to be. He helped us lay out a plan to get there and helped prioritize the steps needed to accomplish our goals.
Owner, The House Show Low
Rich started by listening to us ramble about where we were, and where we wanted to be. He helped us lay out a plan to get there and helped prioritize the steps needed to accomplish our goals.
Owner, The House Show Low
Community Rallies Around New Restaurant
Gina Wiertelak started The Grumpy Rabbit restaurant in her hometown of Lonoke. She wanted to revitalize downtown and expand local dining options but had no experience in the restaurant industry. Wiertelak worked with the ASBTDC at UA Little Rock more than a year on her idea, developing a business plan, utilizing the center's market research, and following the advice of her consultant. The restaurant has brought buzz and jobs to the rural community. At last count, Grumpy Rabbit had 43 employees.
Community Rallies Around New Restaurant
Gina Wiertelak started The Grumpy Rabbit restaurant in her hometown of Lonoke. She wanted to revitalize downtown and expand local dining options but had no experience in the restaurant industry. Wiertelak worked with the ASBTDC at UA Little Rock more than a year on her idea, developing a business plan, utilizing the center's market research, and following the advice of her consultant. The restaurant has brought buzz and jobs to the rural community. At last count, Grumpy Rabbit had 43 employees.
Community Rallies Around New Restaurant
Gina Wiertelak started The Grumpy Rabbit restaurant in her hometown of Lonoke. She wanted to revitalize downtown and expand local dining options but had no experience in the restaurant industry. Wiertelak worked with the ASBTDC at UA Little Rock more than a year on her idea, developing a business plan, utilizing the center's market research, and following the advice of her consultant. The restaurant has brought buzz and jobs to the rural community. At last count, Grumpy Rabbit had 43 employees.
Community Rallies Around New Restaurant
Gina Wiertelak started The Grumpy Rabbit restaurant in her hometown of Lonoke. She wanted to revitalize downtown and expand local dining options but had no experience in the restaurant industry. Wiertelak worked with the ASBTDC at UA Little Rock more than a year on her idea, developing a business plan, utilizing the center's market research, and following the advice of her consultant. The restaurant has brought buzz and jobs to the rural community. At last count, Grumpy Rabbit had 43 employees.
Community Rallies Around New Restaurant
Gina Wiertelak started The Grumpy Rabbit restaurant in her hometown of Lonoke. She wanted to revitalize downtown and expand local dining options but had no experience in the restaurant industry. Wiertelak worked with the ASBTDC at UA Little Rock more than a year on her idea, developing a business plan, utilizing the center's market research, and following the advice of her consultant. The restaurant has brought buzz and jobs to the rural community. At last count, Grumpy Rabbit had 43 employees.