Registration Opens for 2016 Behind The Business Conference | San Francisco

Behind the business-logo-FinalCuisine Noir Magazine is excited to announce open registration for its first industry conference, Behind the Business, that is geared towards businesses and entrepreneurs pursuing their dream in the culinary, wine, restaurant and specialty gourmet food industries.

Join the magazine, experts and attendees from around the country for two great days in San Francisco for a one-of-a-kind conference.  The conference will include networking and brainstorming opportunities with industry peers and informative workshops designed to help you plan for success.

Product + Model Photography by Sash Photography http://sashphot

Founder and winemaker Andre Hueston Mack

This year’s keynote speaker is Mouton Noir Wines’ founder and winemaker, Andre Hueston Mack.  Attendees will hear his incredible story of starting with nothing and building a wine brand that is now the largest producing wine label by an African African.

This year’s conference will also assemble a powerful panel to discuss how small businesses, especially those of color, can get the financial support they need to scale up and take their business to the next level.

The conference begins on Friday, September 16 with the Welcome and Networking Reception from 6:30 – 9 pm at the Museum of the African Diaspora in San Francisco.  A full day kicks off on Saturday, September 17 from 8 am – 5 pm at the South San Francisco Convention Center where attendees will enjoy workshops, presentation, brainstorming sessions and more.   That evening, follow us to Oakland for a fun and soulful night you won’t forget.

All workshops and speakers will be announced on Monday, May 16.

Tickets for Friday night only are limited and $67 per person.  Registration for the two-day event which includes Friday night and all activities on Saturday is $201.

For more information and to register, click here!

See you in September!

The CN Team!

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About VSheree

V. Sheree Williams is the publisher of Cuisine Noir Magazine, the country's first digital and print culinary magazine that connects the African diaspora through food, drink and travel. For more, in-depth stories, visit
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