LABB Food Truck Presentations, 6/4/2018
The Liberal Arts Bridges to Business (LABB) program is a seven-week summer immersion into all aspects of business and entrepreneurship. Students get quick and intensive lessons in financial literacy, strategic planning, marketing, decision making, leadership, human resources, and negotiations through case studies, lectures, and site visits. Students research and write multiple business plans, which are presented to panels of expert judges. Such was the case Monday, as students presented pitches on starting a food truck business all in the hopes of securing funding. Each judge had $15,000 of theoretical money to allocate to as many as five aspiring groups. Here, two groups await their turn to present.
Daniel Cuevas '21 appeals to the judges for the Sweet Things dessert truck as Charlie Esterline '21 looks on.
Esterline briefs judges on the group's promotional goals.
Even when not presenting, it's good for participants to pay attention, a skill exhibited well by Zach Hogan '21.
Don Schuch '21 listens to one of the early presentations.
Jack Davidson '21 introduces members of the Crepe Club, as Ben Leander '21 awaits his turn to speak.
The Crepe Club food truck is to be based in Austin, Texas, and it's rising junior Bennett Sayre 's job to size up the competition. Javier Araujo '21 is pictured, left.
Sayre moves smoothly into the Crepe Club's market research.
Araujo's pitch strengthens the Crepe Club pitch.
The judges' question and answer session can be daunting.
All eyes are on the presenters.
From left: Joel Gunderman '21, Hogan, Charlie LeBlanc '21, and Gabriel Anguiano '20.
Lukios Stefan '21 (right) presents for Basils Gyros, while Bryce Looze '21 adds support.
There is always time to review the financials before you step up to present.
Darrian Phillips '21 (center) takes over the Basils pitch alongside Nick Winter '21.
Phillips deftly handled his presentation.
Plenty of information was offered by Looze (left) and Stefan.
Winter found a moment to smile.
Gunderman opened the informational session for Seaside Doner Kebabs.
Hogan handles the delivery as partner Matthew Fajt '20 (right) follows along.
Roland Morin '91, the Director, Professional Development and Center for Innovation, Business & Entrepreneurship (left) shares information with Esterline and Nathan Young '20 (right).
From left: Justin Kopp '21 and Anguiano make the pitch for King NOLA, a dessert truck to be based in New Orleans.
From left: Brent Strahla '21, Schuch, and LeBlanc begin to wrap up the King NOLA presentation.
While Araujo takes notes, Davidson listens to questions offered by the judges.