Gerri Detweiler

2 weeks ago | bakemag.com | Gerri Detweiler

You probably have some favorite tools in your bakery. Some of these can be very basic: the perfect sifter, thermometer or spatula that you rely on to get solid results every time. When it comes to your bakery’s financial tools, the workhorse for your business can also be a deceptively simple tool: a business credit card. But misconceptions often get in the way of using business credit cards to their full potential in your business. Let’s clear those up here.

3 weeks ago | startupnation.com | Gerri Detweiler

Many small business owners don’t know that business credit exists—or if they do know about it, they don’t understand why it matters. Overlooking it can mean losing out on valuable opportunities for financing, contracts, and business growth. For National Small Business Week, Nav and Startup Nation hosted a webinar for business owners where I laid out a roadmap for building and leveraging business credit. Here are key takeaways from that event.

3 weeks ago | bakemag.com | Gerri Detweiler

Imagine a secret ingredient that, when added to your best recipes, would give you an edge over your competition. When it comes to building credit for your business and securing financing, that secret ingredient could be the Small Business Financial Exchange (SBFE). If you’re like most business owners, you’ve never heard of it, and have no idea how it works. What Is the SBFE?

1 month ago | signshop.com | Gerri Detweiler |Alex Marcheschi

Every industry has its own lingo. In the sign industry, terms like ballast, canopy, channel letter and push-through all have meanings that may not be apparent to someone outside the business. As a business owner, there is financial lingo that you’ll need to learn–not just to speak to your accountant or a banker–but also to make better decisions about your business.

1 month ago | medium.com | Gerri Detweiler

And key pitfalls to watch out forHouse sitting has allowed us to travel affordably, and work remotely, throughout the US and internationally. We’ve stayed for 7 weeks in Crete, 5 weeks in Madeira, Portugal, 2 weeks in the Algarve in Portugal, a few weeks on a beautiful 1-acre property in Portland Oregon where we ate fresh fruits and vegetables from the garden every single day, and spent no money at all on lodging during these stays.