News
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Service Provider Program lets entrepreneurs stretch their dollars
Published on February 28, 2013
Program can help fledgling business with costs cruicial to their success by quadrupling professional service funds. -
Machine training course helps unemployed, underemployed adults in northern Michigan
Published on February 28, 2013
"Just in Time" program a collaboration between manufacturing employers, Northwest Michigan Council of Governments and North Central Michigan College. -
Practical reasons to know your food product’s shelf life
Published on February 28, 2013
Shelf life helps determine how and where you can market your commercial food product. -
Wish to be taken seriously in the food business? Do these five things
Published on February 28, 2013
If you want to place your commercial food product in regional grocery distribution, there are some basic standards to meet. -
Salty snacking: Research shows more people eating on the go
Published on February 23, 2013
Just because people are snacking more doesn't mean they want junk food. Opportunities abound for healthy, filling, durable snacks. -
Food for Change Summit 2013 focuses on community food systems
Published on February 23, 2013
Second annual gathering puts spotlight on impact local food can have on health, economy and sustainability issues. -
Detroit City Future plan lays out 50-year vision; but what are key elements of a successful plan?
Published on February 23, 2013
Planning is critical to development. It answers the how, why, what, when and how much questions of community and economic development. However, what are the key elements that allow some plans to be successful. -
Cultural Currents: Artist entrepreneurs as community leaders
Published on February 17, 2013
Artist entrepreneurs bring unique skills and perspectives to town. Their contributions to community leadership add dimension, and to governance insure creative perspectives and problem-solving approaches bring unique solutions. -
Flu and making sure your business is prepared
Published on February 12, 2013
Product, employee and customer health should be first priority. Food business owners must be well prepared for sick employees. -
Food retailing has shifted from corner groceries, to supermarkets to supercenters
Published on February 11, 2013
The evolution of the groceries have left many living in urban areas without easy access to fresh food.