The Next Quick Service Incubator with Gail Simmons and Nancy Cushman
On April 13, the WIN Lab will co-host a Quick Service Incubator with Food Sol at District Hall. Registration is not yet open, but mark your calendars now as our co-hosted event last spring with celebrity chef Tiffani Faison sold out weeks in advance.
Senior Fellow at Food Sol Nancy Cushman will join Babson Entrepreneur in Residence Gail Simmons (and Karen Akunowicz and Susan Lacz) as guest mentors. Food Sol is excited to pilot a new iteration of its now four-year-old signature Quick Service Incubator. At every Incubator, select entrepreneurs have an opportunity to pitch challenges for feedback. In this, Food Sol’s tenth Incubator, guest mentors will replace a panel of guest experts, providing their input during the audience crowd-sourcing process. This will ensure that, collectively and efficiently, the best and brightest insights are funneled back to the entrepreneurs.
If you have never participated in a Quick Service Incubator, you won’t want to miss this. To see how it works, watch one entrepreneur’s journey through the Quick Service Incubator. This Food Sol design emphasizes multidisciplinary problem-solving and learning for the whole room. And, you can scale your level of involvement up or down to your comfort.
Co-owner of the award-winning o ya and Hojoko, Boston’s one and only Japanese tavern, Nancy Cushman was named a Senior Fellow at Food Sol last fall. She joins Bob Burke (Natural Products Consulting, Babson M’87), Ed Doyle (Real Food Consulting), Patricia Duffy (Foodmaker Media) and Adam Melonas (Chew Lab) in holding a fellowship position. Collectively, Senior Fellows at Food Sol bring an extraordinary breadth of food-industry experience, network, insight, and entrepreneurial mindset to the Babson community. We are beyond grateful to have them in our community.
Alongside Babson Entrepreneurs in Residence Gail Simmons and Andrew Zimmern, Senior Fellows at Food Sol support our students and alumni in designing and innovating for a brighter food future.