Phase 3: Strategies and Suggestions for Success

Categories: On-Demand Webinars   |  

Learn how you can implement health and safety measures to prepare to bring your business indoors

CTSBDC brought together experts around the the state to discuss how small businesses are preparing to ensure employee and customer safety as they bring their business indoors. The panel includes:

David Lehman, Commissioner, Connecticut Department of Economic and Community Development

Bob Cooke, Partner & Owner, Max’s Oyster Bar

Jennifer Kertanis, Health Director, Farmington Valley Health District

Paula Schenck, Research Associate and Advisor to physicians at the UConn Health Occupational and Environmental Medicine Clinic on environmental contributors to illness

This webinar provides:

  • Phase 3 guideline review
  • How restaurant owners are preparing for indoor dining
  • Working with your local health department
  • Low-cost, yet effective suggestions for air purification & ventilation

There is no cost for this recording, but registration is required.

Please register here


The Connecticut SBDC is funded in part through a cooperative agreement with the U.S. Small Business Administration, the Connecticut Department of Economic and Community Development, and the University of Connecticut. All programs of the Connecticut SBDC are open to the public on a non-discriminatory basis. Reasonable accommodations for persons with disabilities will be made if requested at least two weeks in advance.

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