On April 11, TroyLabs’ annual marquee event DEMO 2024 took place in the Ronald Tutor Ballroom.
“This event is the premier student-run event,” said Elissa Grossman, professor of clinical entrepreneurship and director of the Lloyd Greif Center for Entrepreneurial Studies.
Each year, the student-run entrepreneurial incubator gives student and alumni founders a platform to showcase their startups to investors, classmates, and hundreds of potential customers. This April, TroyLabs welcomed 50 such startups for a full day of networking, workshops, panels, and even a pitch competition with thousands in prizes.
“One of the greatest things that we are proud of is that this event is completely student-run,” said Chloe Nicole Cruz ’24, co-director of DEMO 2024 and a business administration major at USC Marshall, citing the group’s organization of the event and booking of the keynote speakers. “We are the ones who were able to confirm and reach out to Ellen [Chen] and to Scott [Goldberg] to have them be our keynote speakers.”
The event kicked off with the keynote panel featuring Ellen Chen, founder of Mendocino Farms and Scott Golberg, founder of Fresh Brothers, moderated by Glenn Fox, assistant professor of entrepreneurship. The wide-ranging discussion touched on every step of the entrepreneurial process, from pre-seed funding to scaling businesses.
Aside from quantifiable measures of success, both Chen and Goldberg emphasized the importance of building a positive, excellence-driven culture. Both founders agreed: those values start at the top.
“One of the things that … we wanted to really make sure got codified in Mendocino Farms was building the right culture and really being able to define the values of who we were and the purpose and the why,” Chen explained. “That ‘why’ is so important to who we are. As we’re doing every single one of these jobs, [we’re] really thinking about how do we operationalize our culture and values so it lives in every single action of our team members?”
Goldberg exemplified these values from the start. His first foray into pizza-making was a solo effort, working late nights at a small pizza shop he’d purchased in Gary, Indiana. He offered the DEMO crowd a simple lesson on starting out: surround yourself with good, smart people and then be the hardest worker in the room.
“I can remember putting bags of flour out to take a nap at three in the afternoon because I would be open from 11 in the morning until midnight, seven days a week,” Goldberg said. “That was really the key ingredient for me — just showing dedication and learning it slowly as I went through it.”