Imperial Valley entrepreneurs to level up with SBDC financial and food-business bootcamps | Business

EL CENTRO — For small business owners in the Imperial Valley, the difference between “getting by” and “getting ahead” often comes down to two things: a solid grasp of the books and a clear path through local regulations.

This February, the San Diego & Imperial Small Business Development Center (SBDC) Network is launching a series of professional workshops at its El Centro headquarters designed to turn local entrepreneurs into savvy financial managers and compliant food industry professionals.

Mastering the bottom line

The hallmark of the month’s programming is “Business Financial Fitness,” a comprehensive, two-session intensive led by SBDC Business Advisor Jesus Solorzano.

Running Feb. 17 and Feb. 19, the program moves beyond basic math to help established owners build a “financial infrastructure.” According to the SBDC, the goal is to replace guesswork with data-driven confidence.

• Session 1 (Feb. 17, 4–6 p.m.): Focuses on the “big three” of accounting: cash flow, profit and loss statements, and balance sheets.
• Session 2 (Feb. 19, 6–8 p.m.): Shifts to forward-looking strategy, including breakeven analysis and financial projections.

The workshop is designed as a hands-on clinic. Rather than listening to a lecture, attendees will work through exercises to organize their bookkeeping and develop metrics that actually measure business health.

From home kitchen to Main Street

Following the financial series, the SBDC will pivot to support the region’s growing culinary scene. On Wednesday, Feb. 25, Business Advisor Viridiana Rosales will lead “How to Start Your Home-Based Food Business.”

Conducted in both English and Spanish, the workshop addresses a critical hurdle for “cottage food” entrepreneurs: the complex web of health permits and safety regulations.

“Participants will learn about essential regulations and the different types of food permits available, including their limitations and eligibility requirements,” the SBDC stated in its program overview.

Beyond legal compliance, the session covers the logistics of scaling up—helping home cooks transition from a hobby into a scalable, licensed operation while building a network of fellow food entrepreneurs.

Event details at a glance

All sessions take place in person at 1250 Main St., El Centro, CA.

• Financial Fitness (Session 1)
• Feb. 17
• 4:00 p.m. to 6:00 p.m.
• Advisor: Jesus Solorzano
• Financial Fitness (Session 2)
• Feb. 19
• 6:00 p.m. to 8:00 p.m.
• Advisor: Jesus Solorzano
• Home-based food business
• Feb. 25
• 4:00 p.m. to 6:00 p.m.
• Advisor: Viridiana Rosales