FPA of GP Field Trip: Scottsdale at Terroir

Understanding the needs of small business owners:

How should a financial planner shift their knowledge and delivery of financial planning services to be more applicable and useful to a small business owner? 

o This years' industry niche is the Food and Beverage industry, in particular, the challenges and pressures faced by restaurant owners.

• Join local, lively conversations that explore A Day in the Life of a Restauranteur: Restaurants and Pubs don’t run on a 9-5 schedule...

What is a Day in their Life like?

Scottsdale Location:

Meet Brian Mahoney, Proprietor, Terroir Wine Pub

$20

3 pm: Gather and Introductions

3:15 - 4:15: Hosted Discussion

4:15 - 5 pm:  Appetizers and Wine Networking

• When is the most likely time for someone in this industry to meet with financial service professionals?

• What kinds of things make developing business relationships, creating value, more or less possible?
  

• Getting Started: capital formation, financial risk mitigation: How a financial planner can help or hurt an entrepreneur at this stage (special knowledge or skills)

• Expansion: How to help a small business owner manage cash flows in a manner that effectively and affordably offsets the greatest risks and may provide feasible avenues for:
  
• • Health insurance/Risk management
  • Future sale of the business
  • Retirement planning
  • Affordable/Accessible Employee benefits

• Exit Strategies: How a financial planner may play a viable/useful role in the successful business succession plans...
  
• • Extra challenges that a restauranteur may face in exiting or transitioning their business?
  
  
• How do you help planners focus on what is most useful/challenging for you, not what a textbook might say should be done in some specific chronological order?

• How can you identify successful (profitable) F&B business owners?