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My full assessment

Set up and Planning

  • Created a prototype
  • Tried to sell to customers
  • Confident
  • Neutral

Market Research

  • Confident
  • Confident
  • Confident
  • Neutral
  • Not confident

Finances

  • Neutral
  • Neutral
  • Not confident
  • Not confident

Sales

  • Very Confident
  • Very Confident
  • Confident

Operations

  • Confident
  • Confident
  • Confident
  • Neutral
  • Confident
  • Confident
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Kendra Burgon Entrepreneur

Location Wilmington, North Carolina, United States of America
Venture Industry Food Products/Grocery
Languages spoken
  • English
Recent Activity

What I need help with

My background as an entrepreneur

My current challenges

I have long been self-employed but having employees is a whole new world for me. There is a lot I need to learn and implement in order to keep the quality and consistency as if I were doing it all myself. Undertaking the construction of a commercial kitchen and it's funding feels very overwhelming to me. Navigating the pricing and contracts needed to open a commissary kitchen and manage the various users is daunting. I feel like if I knew where to start I could feel more confident. I'm sure some jobs are better done by others but deciding what I can and should be doing versus what I should hire out is tough to decipher. How to manage my sublease-able retail space as commercial real estate is new to me.

Actions I’ve taken so far

Personal Loan acquired, applied for grants (received two so far), Leased a building, begun design plans and engineering requirements prior to construction. I have been licensed for Hemp processing.

My future goals

  1. To have an established and successful commissary kitchen.
  2. To have a personal chef network capable of expanding nationwide.
  3. To provide positive employment and partnerships.
  4. To give back to my community with time, resources and money.

My motivations to work with a mentor

I believe I have offer fantastic products and services that could generate a real business with room for growth. I think my ideas for each income stream are unrefined but can be profitable if I manage them correctly. I am not sure how to go from "self-employed" to employing others, because that is my goal. I am hoping I can find greater momentum and direction through the mentoring process.


About my venture

Nourish Nosh/Kindest Bites Started 2015

I have been a personal chef for 7 years. 18 months ago I also became licensed to process hemp and began packaging infused snacks for both retail and wholesale distributors. This year, I have been able to hire additional chefs whom I coordinate with families for meal prep and private party services. With this, I have decided to expand my concept and open my own commercial kitchen. I intend to use the kitchen for my own food businesses as well as leasing space in this shared commercial kitchen to other food based businesses. I would love for my space to become an incubator for food businesses with resources and guidance to assist other startups and small businesses toward success. I do have a larger building than I need but can sub-lease that area to other business(es).

Countries of operation: United States of America