Transitioning from an idea to product to storefront can be a risky and expensive road. In an industry where low margins are the norm and start-up costs dissuade many from even opening shop, this panel of food entrepreneurs discuss ways that local producers build community while leveraging technology and design to grow sustainable businesses. Businesses have more tools available to reach customers faster than ever, but scaling up often still means finding ways to build a solid customer base before moving into a storefront business for long-term customer engagement.