Nick and Patty Thompson of Lubbock, Texas, recently celebrated their first anniversary in business with Fundraising University and they couldn’t be more enthusiastic about the future. By Lizzy Yeserski
Drew Martin had a successful career in employee-benefit insurance sales, but he grew increasingly disillusioned with constraints of the corporate world. Even as a manager, Martin had no control over many staffing decisions, including hiring and firing. When he was offered a different sales position that required relocation from his home in Dallas, Martin decided the time was right to make the leap into entrepreneurship. By Cindy Charette
When Ana Allison started her Aussie Pet Mobile franchise more than 10 years ago, one of her top priorities was to give back. With a soft spot in her heart for older dogs, she discovered the ideal charitable opportunity in Old Dog Haven. By Lizzy Yeserski
Established in 2016 by Mark Setterington and Paul Reas, both of whom had a dream to create a fast-casual concept that serves incredible Hawaiian-style poké in a cool, casual environment, Island Fin Poké has since grown to encompass 16 locations open in 7 states and 40 locations sold. By Jessica Jones
Doughnuttery takes the doughnut, a distinctly American breakfast snack-dessert-pastry beloved by millions, to a whole new level with decadent, exotic flavors reminiscent of just about every culture. By Rose Mango
Introducing Toastique: a gourmet toast and juice bar on a mission to make healthy eating accessible and exciting, simple to understand, and easy to enjoy! By Charlotte Wagner
For more than three decades, Buffalo, New York-based Bailey Seafood has wowed customers with its fresh, made-to-order seafood and tantalizing menu. With fresh fish sourced all the way from Canada to Argentina, Bailey’s menu includes options that customers aren’t likely to find anywhere else. By Elice Morgenson
At Daily Jam, the innovative brunch concept that serves omelettes, pancakes, breakfast sandwiches and more, you’ll find seven different types of mimosas. Infused with strawberry and basil, or steeped in grapefruit and sage, the flavorful champagne-based beverages are made with locally sourced fruits and other high-quality ingredients. By Jessica Jones
WaterStation Technology has been revolutionizing the way consumers purchase filtered water since 2012, with its specialized filtration system that purifies and mineralizes water on demand. By Jessica Jones
Chef Anthony Russo, CEO and founder of Russo’s New York Pizzeria and Italian Kitchen, grew up in a traditional Italian home where cooking was done with mostly homegrown ingredients from the backyard garden. By Cindy Charette