For 40 years, Silicon Valley Bank enmeshed itself in the venture capital community, often with the comfortable touches of a beloved hometown bank. Sequoia Capital partner Michael Moritz compared the bank to a “cherished local market” where the people behind the counter knew every customer’s name and sold them their cut of meat with a smile. SVB and its employees could be counted on to “tend community gardens, supply food banks, or provide companionship to the elderly,” he wrote March 12 in an op-ed article in the Financial Times. Until the events of the previous week, he said, Sequoia always recommended that new startups open an account with SVB.
In cities such as London, Boston, New York and Palo Alto, California, SVB pulled out the checkbook to sponsor technology conferences, networking dinners and happy hours, where stressed-out founders clinked glasses with peers and investors. One startup executive says he always told job-hunting friends to get lunch with a local SVB rep—they’d know everyone in the industry who was hiring.
SVB was a regional bank for a specific industry. That industry just happened to be one of the most powerful economic engines in the world, which made SVB the 16th-largest bank in the US, with assets of about $200 billion. It also made its collapse on March 10 the biggest US bank failure since 2008.
This story is from the March 20 - 27, 2023 edition of Bloomberg Businessweek US.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the March 20 - 27, 2023 edition of Bloomberg Businessweek US.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Instagram's Founders Say It's Time for a New Social App
The rise of AI and the fall of Twitter could create opportunities for upstarts
Running in Circles
A subscription running shoe program aims to fight footwear waste
What I Learned Working at a Hawaiien Mega-Resort
Nine wild secrets from the staff at Turtle Bay, who have to manage everyone from haughty honeymooners to go-go-dancing golfers.
How Noma Will Blossom In Kyoto
The best restaurant in the world just began its second pop-up in Japan. Here's what's cooking
The Last-Mover Problem
A startup called Sennder is trying to bring an extremely tech-resistant industry into the age of apps
Tick Tock, TikTok
The US thinks the Chinese-owned social media app is a major national security risk. TikTok is running out of ways to avoid a ban
Cleaner Clothing Dye, Made From Bacteria
A UK company produces colors with less water than conventional methods and no toxic chemicals
Pumping Heat in Hamburg
The German port city plans to store hot water underground and bring it up to heat homes in the winter
Sustainability: Calamari's Climate Edge
Squid's ability to flourish in warmer waters makes it fitting for a diet for the changing environment
New Money, New Problems
In Naples, an influx of wealthy is displacing out-of-towners lower-income workers