About
Jeannette Goldman - *Entrepreneur * Chef * Consultant*
I am a multi-passionate entrepreneur and an action-taker.
I come from an eclectic entrepreneurial background of business experience.
I love working with those who have an entrepreneur’s heart and a business idea but have no idea where to start.
To be a restaurant owner, you must act on your dreams and ideas!
But how you take your dream, put it into action, and turn it into a reality can often seem out of reach.
It’s not something anyone should take on alone or do without researching!
I speak from experience. I will admit I was overconfident in my ability to start a restaurant from scratch.
I made many mistakes along the way. It just took some difficult setbacks and financial losses to learn how to avoid those mistakes.
Experiences, good and bad, have given me the knack for starting and creating businesses that draw people in. I have owned restaurants, catering facilities, music retail, and entertainment media companies. All these businesses and experiences now lead me to prevent future entrepreneurs from experiencing setbacks many first-time owners endure.
I love working with ambitious achievers and helping them meet the outcomes that will bring them success and fulfillment. Often, many entrepreneurs start their restaurants blindly and try to learn as they go along. I believe that is one of the main reasons there is such a high fatality rate in the restaurant industry!
My goal is to share my effective strategies and resources that you can use to start and grow your restaurant.
The startup phase is the most important; it is the birth of your dream come true!
Get started TODAY!
A testimonial from a former business partner of mine.
“As a former food service sales rep for Sysco Foods and Kraft Wholesale division, I had the opportunity to work with Jeannette as she was a manager that also purchased inventory for the restaurants she worked for over her career. Which was a position held chiefly by men back then? I was impressed with her hard work and enthusiasm and knew this was a chef that could be an asset to almost any food service establishment. In fact, at one point, when I knew she was ready for a change, I approached her about another customer who needed help establishing a lunch business for an Italian deli that had just rented the unit next to their deli was sitting empty for the most part. I made the introduction, they clicked, and the cafe’s lunch business was rocking within months. Ultimately Jeannette and I opened Corporate Catering together, started from “four walls and a floor,” and we sold the business for cash at a profit five years later. Jeannette knows her business.” Former partner Pat Walsh - Bank United -727-295-5121
