Impact Report 2023
Made by Cohere
Impact
Report
Report 2023
Design
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Real Estate
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On average only 2% of both NYC and Philly restaurants are black owned. Cohere pledged to improve this statistic back in 2020 and we have committed ourselves to multiple layers of the work.
We built a comprehensive list of black-owned restaurants and food brands to help serve them. We worked with a group to discount black-owned tenants 20% less market rate for industrial food space in Philadelphia.
These efforts are growing and we are seeking more ways to help increase the percentage of black and minority owned food ownership in 2023.
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Food
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of our new food clients are BIPOC owned which we feel strongly about supporting.
On average only 2% of both NYC and Philly restaurants are black owned. Cohere pledged to improve this statistic back in 2020 and we have committed ourselves to multiple layers of the work.
We built a comprehensive list of black-owned restaurants and food brands to help serve them. We worked with a group to discount black-owned tenants 20% less market rate for industrial food space in Philadelphia.
These efforts are growing and we are seeking more ways to help increase the percentage of black and minority owned food ownership in 2023.
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People
Cohere has grown 22% this year over last year.
And we believe that sharing the reward is important—so we also grew our team’s compensation by an average of 13-25% this year!
We worked with 19 new artists, illustrators, content creators.
Sentence about working with 19 new artists, illustrators, content creators
Our clients occupy more states than ever.
Sentence about where we were previously and the new state added.
We launched a book.
Sentence about launching the book Ten Year Plan, held 3 series of workshops, 21 founders over the past year have enrolled in the course, 23 launched or grew businesses as a result of the TYP course
We doubled down on quality.
Sentence about our events we focused on serving food entrepreneurs + the creative community and hosting 11 high quality events focused on tools for entrepreneurs
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Sentence about Erik being asked to work with the Culinary Institute of America for menus of change and curriculum development