The 18th Hothouse Venture Programme, which will commence in late September, is now seeking applications from those with industry experience and a technology-based business.
Hothouse Venture is a year-long comprehensive support and incubation programme for graduate entrepreneurs with industry experience and a technology-based business idea. There are 16 places available on each programme.
To qualify, participants must have left full-time employment and be working full-time on developing their new business.
The programme offers participants various supports, including incubation space in the entrepreneurial environment of Docklands Innovation Park; management development training facilitated by industry experts; strategic business counseling; and access to an extensive enterprise and investment network.
In addition, participants will have access to the resources of the Dublin Institute of Technology (DIT), including technologies to license, student teams and lab space and equipment. Participants will also have the opportunity to be conferred with a CPD postgraduate diploma in new business development.
Hothouse Venture offers access to grant funding through Enterprise Ireland’s CORD grant, which could provide participants with up to 50pc of their previous year’s salary paid to them on a monthly basis over the course of the programme.
The guideline requirements for this CORD grant are the potential to have a turnover of €1m and 10 employees within three years, in addition to having strong export potential and some new or unique technology.
Successful technology entrepreneurs who were former Hothouse participants include Niall Harbison from lookandtaste.com, who was also a former participant on Dragons’ Den; Gerry Shanahan, managing director of Boards.ie; Susan Dixon, a director of Savenet Solutions; and Michelle O’Keefe, founder of Travel Affiliate.
The deadline for submission of applications for September’s Hothouse Venture Programme is Friday, 31 July. Hothouse will be interviewing candidates over July and August.
By Carmel Doyle