Hot bread kitchen provided services and programs to help mitigate the ongoing impacts of covid-19 on small businesses. We invested in supplier diversity opportunities that connected our small business members to a network of buyers in grocery, retail, and institutional settings that altogether created meaningful sales opportunities, generating over $70,000 in additional revenue for 13 businesses. We also continued to operate the chef collective - a triple bottom line small business effort that addressed small business recovery, hunger relief and food waste. The chef collective, made up of four hot bread kitchen catering businesses, produced 27,000 meals for distribution, generating over $275,000 in revenue for the chefs. Additionally, we continued to provide ongoing education for aspiring entrepreneurs through our prep for success course, in which 15 women participated.

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