
‘upcoming classes’ Category
Sunday, January 15th, 2012
Frightened by business plan writing, how to find funding, how to manage your time, or how to get yourself organized? Need to hone your business skills? Want to better understand branding? Learn how to read a P-&-L Statement? Make a Cash Flow Forecast? Write a mission statement? Want to learn to lead a Strategic Planning session? Need a small-group business coach? We can help!
The business of Thrive wasn’t built by someone with big pockets or a big bank loan. In fact, we opened just months after the collapse of Washington Mutual and the beginning of the dream-diluting and widespread, “not in this economy” conversation. And for restaurants, unless you were a low-overhead pizzeria with a proven track record, banks weren’t lending — most wouldn’t even accept our application. At 27, Thrive’s Founder, Monika Kinsman, signed a 5-year lease in the space that is currently our Roosevelt location and raised $150,000 in 3 months, an impossible feat in the economic climate at the time.
Everyone sees that something extraordinary is possible in the world. Not all have the tools to bring it into reality. Whether you have a great idea and are in the beginning stages of business planning, or if you’ve been in business for years but know you need some fresh new skills, this business series is designed just for you.
Most sessions will be held on Sundays from 2:00 – 4:30 p.m. from April – June, 2012. All sessions will be taught by Monika Kinsman and the cost to attend is $149 for any 3-sessions (you choose which sessions you want to attend), or register for all 12-sessions for $499.
Initial Session Topics Include:
We are hosting a free information session for those interested in learning more about the business series.
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Tuesday, November 1st, 2011
The consumption of fermented foods provides healthy support for your digestive and intestinal systems. This course is designed to teach students not only the health benefits of these foods, but also how to make their own fermented foods such as kombucha, sauerkraut and kimchee.
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Thursday, August 4th, 2011
Dehydrating foods is a way to maintain the enzymes in your food while getting the warmth and the crunch you’re looking for. In this class, you’ll discover proper temperature gauging, dehydration techniques for even-distribution of heat, and will get a chance to learn how to make flax crackers, kale chips, onion bread, macaroons, and more.
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Friday, October 22nd, 2010
Monika Kinsman, restaurateur and brainchild of Thrive, will share the unabridged miracle story of Thrive’s adventure into the soaring and uncontrollable epicenter of Wellness and Vitality it is today. Be you a business student, a business owner, an entrepreneur (or an aspiring one), or just a fan and lover of our food and culture, join us for this epic tale full of woe + triumph. Followed by Q-&-A.
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