Upcoming Event

Thursday, October 2, 2014


Monthly Luncheon

Food Entrepreneurship: the next big thing...

On Thursday, October 2, the Venture Club will offer a special session on Food Entrepreneurship - Why food is the NEXT BIG THING for entrepreneurs and investors. Chris Baggott, Gerry Hays, and Todd Saxton are organizing this session with a focus on entrepreneurial opportunity in food preparation, delivery, and all facets of food.

Todd will moderate the lunch panel featuring:

  • Chris Baggott, co-founder of ExactTarget and Compendium, as well as a number of food-related ventures including Tyner Pond and Husk
  • Gerry Hays, co-founder and CEO of Better Retail and Slane Capital
  • Devin Anderson, former CEO of Udi's gluten free foods, who took Udi's from $5 million in sales to a $125 million exit

In addition, we will have an optional after-lunch session from 1:30-3:15 for food entrepreneurs and investors as well as foodies and interested others. A number of entrepreneurs will share their insights on starting their business, challenges in food entrepreneurship, and problems/pain points that create opportunity for entrepreneurs. For just a taste of the wonderful assortment of accomplished foodpreneurs who will be presenting, here are just a few of our afternoon panelists:

  • Gary Brackett, former Colt and restaurant entrepreneur/investor including the new Georgia Reece's restaurant
  • Chef Neal Brown, Pizzology and Libertine
  • Peter George and Thomas Main, serial restaurateurs including Peters and CHOPS as well as the new Tinker Street
  • Kevin Hitchen, co-founder of LocalStake
  • John Lewis, Principal, 96th Street Steak Burger
  • Scott Wise, co-founder and CEO of Scotty's and serial restaurateur

The lunch and follow-on session are free to Venture Club members, but registration is mandatory. Guests have the following options:

  1. Lunch only (11:45-1:15): $45
  2. Lunch and Afternoon Session: $50
  3. Afternoon Session only (1:30-3:15): $10

Spotlight Presenters

Husk is the first local food business to transcend the limitations of growing seasons.  To date, the local food industry has been primarily reliant on farmers markets and CSA’s which, in most regions of the U.S. can only operate a few months out of the year.

Still Water Corp. "The natural water produced in the creation of whiskey."


November 6, 2014
Topic: TBA
Register here

December 2, 2014
Holiday Party
Register here

Event Details

Contact Person
Jodie Daugherty or Deb Hallberg

Contact Phone Number

Contact EMAIl

Registration tIME
11:15 AM

luncheon Start tIME
12:00 PM

Barnes & Thornburg LLP
11 S. Meridian Street
Indianapolis IN

Members: Free
Non-Members: $45
Students: $30


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