A Utah Incubator Hatches Student Startups
While in college and working part-time at a specialty market in downtown Salt Lake City buying gourmet chocolates and olive oils, Nick Frappier lined up the contacts and funding to start his own specialty food importer. The 22-year-old fine arts major had been in business more than a year when he realized this spring that he lacked the first clue about how to run a company. "I might have had the groundwork laid, but I had no idea what I was doing," he says.
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