Let’s do this!
So you executed your plan and now you’re in business. You’re officially an entrepreneur. You’ve reached the rank of CEO.
Congratulations! But the question you may now be asking yourself is: What comes next?
You want to grow your business and reach more customers. You want to take your leadership role to an entirely new level. But how? That’s where we come in.
We work with entrepreneurs at every stage of their business journey, and we know the growth phase can be a bumpy ride. Sometimes, it’s about finding untapped sources of revenue, or internal processes that can be added or tightened up to help you reach your growth objectives. For others, one new business contact can open doors of opportunity you never knew existed. These a-ha moments can happen during events like our International Women’s Day celebration, where we’ve hosted some of the biggest names in women’s leadership, or around the table during peer-to-peer workshops like POWER Lunch.
Have you ever thought about finding a mentor through our Advanced Management and Mentoring Program [AMMP], or exploring markets outside of our Canadian borders through supplier diversity training?
You don’t have to answer that now, but if you know you’re ready to kick-start the growth of your business, let’s talk! We’re here to provide expert advice, and support you at every step of the journey.
Chocolatiers carry out an age-old tradition of creating sweet surprises in flavors limited only by their imaginations.
The team at Appleton Chocolates in Tatamagouche, Nova Scotia, lives and breathes that tradition, but with a distinctly sweet, Nova Scotian twist.
Appleton Chocolates is owned and operated by Heather Foote and her husband, Michael. They’re best known for their maple and wild blueberry chocolates and, to their knowledge, they are the only company in the world that makes them. Their signature product is a truffle made of hand rolled maple fondant of locally sourced maple syrup, and mixed with different ingredients such as wild blueberries, cherries, cranberries and other flavors. They’re dipped twice in French dark, Belgian milk or white chocolate.
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