Surviving and Thriving in Small Business
Have a small business or want to start one? Start here!
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Feeling like your business could use a boost/some serious organization? Thinking about starting a business, but unsure of where to start? Curious about what it takes to be a small business in this moment in history? We’re bringing you the invaluable insights and experiences of women that have done it all. We’re chatting about how we think about finances and how that impacts pricing, products you sell, wages, paying yourself, cash flow, small business tools, hiring, budgeting, and basic tax knowledge! We’ll answer your burning questions and give you resources that you can apply to your own business after you leave.
Originally recorded on: March 15, 2022
Feeling like your business could use a boost/some serious organization? Thinking about starting a business, but unsure of where to start? Curious about what it takes to be a small business in this moment in history? We’re bringing you the invaluable insights and experiences of women that have done it all. We’re chatting about how we think about finances and how that impacts pricing, products you sell, wages, paying yourself, cash flow, small business tools, hiring, budgeting, and basic tax knowledge! We’ll answer your burning questions and give you resources that you can apply to your own business after you leave.
Originally recorded on: March 15, 2022
Madelaine Clerk is a CPA, finance manager, and social finance educator. She co-owned and operated City Beet Farm in Vancouver, BC for four years and currently sits on the Lending Committee at the Fair Finance Fund. She has developed small business finance courses for Kwantlen Polytechnic University, Fair Finance Fund, Vancouver Community College, Young Agrarians, and the Bad Academy.
Simone & Celeste are owners of The Conscious Kitchen, a farm-to-table prepared meal company, and Slow Growing Bookkeeping & Business Coaching. They’re passionate about flipping the script on who can run a business. Celeste started The Conscious Kitchen when she was 22 years old, and Simone joined part-time last year after working in 'corporate' as a project manager. Their business has grown to support 1.5 of their incomes and allowed them a comfortable life in the country with their two dogs and three pot-bellied pigs, and they believe that everyone can build a business to not only operate under an ethical & sustainable model, but have it pay yourself and employees to help you not only survive, but thrive!