This is a recording of a class that originally took place on October 26, 2024. Although it may sound like shooting down a dream, a sustainable operation plans for its entire life-cycle. This includes sale or closure of the business. In this webinar, you will be guided by Maggie Longo of the Small Business Development Center and Rachel Wyman, formerly of Montclair Bread Company, and currently the owner/operator of Rabble Rise Doughnuts. By the end of this class, you will be able to: -Understand the importance of planning an exit strategy during the business conception phase -Learn what options are available for an owner who wants to 'quit' their job. -Options for selling the business (broker vs. realtor vs. self-list) -How to end a lease and liquidate equipment -Sell/Handover to employees or family/successor -Preparing your books for the sale -What information/data, interested buyers want to see -PR/Marketing considerations ABOUT THE INSTRUCTORS Maggie Longo is a hospitality and food-business expert with over 30 years of experience spanning pastry work, bakery operations, business ownership, and consulting. A longtime food producer and former owner of Rhode Island’s first Roman-style pizzeria, she now consults with the RI Small Business Development Center, specializing in strategic planning and operational systems for growing food makers. She also serves on the advisory board for Rhode Island’s food strategy, Relish Rhody 2.0. Rachel Wyman is a Baking & Pastry Faculty member at the Culinary Institute of America and the owner of Rabble Rise Bakery in New Paltz, NY. A veteran of Tribeca Oven, Amy’s Bread, and Bread Alone, she’s known for her award-winning doughnuts and innovative recipe development. She is the author of Will Run for Doughnuts and lives in the Hudson Valley with her three children and two pups. Guild Members: Please log in to your account to access exclusive member pricing.