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"Crowdfunding" is another one of those terms that everyone knows, has an opinion about, but might not fully understand. I have heard crowdfunding referred to as "financing for companies that cannot get financing." I have also heard talk that crowdfunding is disrupting VC, & may one day replace it. Many view crowdfunding as a "friends & family"/earliest of early stage financing alternative. But is there any reason more mature companies could not use crowdfunding to raise substantial amounts of capital? ICOs have literally raised billions, but no matter how cool a token is, would it not be yet better to hold stock in the company issuing those cool tokens? Crowdfunding also comes in different forms - equity crowdfunding & reward-based crowdfunding. Which would be the best for you - & how do you go about choosing? Please join NYC Startup Academy on Wednesday, June 20. Our guest will be Cheryl Clements, the Founder of PieShell (itself a successfully crowdfunded company) - a crowdfunding platform for food & beverage entrepreneurs. We will hold a fireside chat about Cheryl's experiences with crowdfunding, learn about how PieShell helps prepare companies to run successful crowdfunding campaigns, & offer some insights into how you might use crowdfunding to build & scale your company.
For PieShell founder Cheryl Clements, food is personal. It's about connection. Growing up, Cheryl spent summers helping her mother run a pie-making business. Aptly named The Pie Shell, it was headquartered where all good startups begin: the family's basement. It was from her mother that Cheryl learned what it takes to build a successful food operation, but more than that, she learned how communities grow around the food that people share. A few years ago, when Cheryl thought of embarking on her own food venture, she saw a crucial need for a crowdfunding platform that addresses the unique challenges of food & beverage entrepreneurs.
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