For many businesses\, protection of the health of employees and workers means that upon reopening\, customer interactions will be limited to 50% of occupancy standards. This signals the need for new approaches to deliver a business&rsquo\; value proposition to the customer. Pivots to a &ldquo\;new normal&rdquo\; may mean a small adjustment like serving customers in a restaurant parking lot or on the sidewalk &ndash\; or a much more pervasive activity where neighbors collaborate to deliver innovative product and service &ldquo\;package deals&rdquo\; that customers want\, need and will buy. A secondary pivot may relate to the need to more closely monitor cash flow to catch any negative effects of the adjustment early\, so that\, overall\, the business can progress to a sustainable situation. Join us at this session to hear from Tim Bowser of the Elk Creek Cafe and Aleworks (Centre County)\, as he talks about some of the new approaches his business took in order to keep moving ahead during the Covid-19 emergency.
\n\nAll food and farm businesses are invited to the Pennsylvania Small Business Development Centers'\; &ldquo\;virtual table&rdquo\; to share re-opening initiatives they have adopted (or seen) to gain traction and renew profitability in yellow and green phases. Like a family table\, this gathering offers the opportunity to raise your questions\, exchange ideas\, and come away refreshed for the next challenge.
\n\nSBDC Business Consultants from our Agriculture Center of Excellence\, an initiative of the Penn State University\, Clarion University and University of Scranton SBDCs\, will lead discussions about PPP\, EIDL\, or USDA direct payments\; starting a food business\; building a social media presence &ndash\; all designed to help you advance from the old &ldquo\;comfortable&rdquo\; to the &ldquo\;new normal"\;.
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