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Learn how to produce, promote, and sell your recipe. 

Have your friends or family ever told you should sell your special sauce, cookies, or other culinary creation?

Do you get excited at the idea of walking through your grocery store and seeing your product on the shelf?

Are you ready to start getting your recipe on grocery shelves? But you have no idea where to begin?

There are many things to consider when starting a food product business: packaging, labeling, marketing, costs, and more.

Imagine starting a food business with confidence, knowing you have thought through all the steps necessary to launch into the marketplace.

Getting Your Recipe to Market is a unique, 14-week intensive program that will help you take your idea to commercial-ready food product.

We've partnered with food industry experts, OSU’s Food Innovation Center, and New Seasons Market to take you step-by-step to produce, promote, and sell your product.

Getting Your Recipe to Market gives you the skills to:

  • Understand industry essentials, and avoid common mistakes. Our program is designed to teach you the ins and outs of the food industry and help you avoid costly mistakes. Food industry experts will teach you how to produce, promote and sell your product. Learn about product development, food science, packaging, distribution, and more.
  • Connect with and gather insight from local food professionals. In each class, you'll meet experts working in the food industry such as grocery buyers, co-packers, food scientists, packaging experts, regulators, and more. You'll also have your product reviewed by New Seasons Market buyers.
  • Prepare for the commercial market. We'll cover core marketing principles for promoting a consumer food product, giving your product the best chance to succeed. Learn how to calculate costs of goods sold (COGS), conduct break-even analysis and other financial keys to creating a profitable product.
  • Get one-on-one help building your food product business. We're here for you as you launch your product and continue to grow your business after the program. Your advisor will work with you to develop an action plan and provide guidance in making key business decisions.

What to Expect

Each week we'll bring in subject-matter experts to teach on important areas. Each session is 3 hours long (except for weeks 13 and 14).

The Course Outline

  • Week 1: Intro to the Program, Market Surveys, Intro to Cost of Goods Sold
  • Week 2: Food Science & Safety, Licensing & Regulations, Commercial Kitchens
  • Week 3: Brand Development, Packaging, Co-packers
  • Week 4: Sales, Foodbizstartup.net, Cost of Goods Sold (COGS) Calculator and Pricing Model
  • Week 5: Grocery Buyers, Distribution, Alternative Sales Channels
  • Week 6: Primary and Secondary Research, Business Planning, Access to Capital
  • Week 7: COGS Forecasting and Break-even, Intro to Business Development
  • Week 8: Hear from Alumni Panel
  • Week 9: Legal issues from business entities to trademarks, Insurance
  • Week 10: Commercial Ready Demos, Marketing & PR, Sales Sheets
  • Week 11: Taxes, Accounting, Human Resources
  • Week 12: Continuing Business Education, Practice Presentations
  • Week 13: New Seasons Market Product Evaluations
  • Week 14: Time to Market Tradeshow at OSU Food Innovation Center

For a detailed course outline, complete the form on this page.

Getting Your Recipe to Market is more than just a class. It includes:

  • A 30 minute meeting with New Seasons Market buyers to pitch your brand and present your product(s).  You will receive valuable feedback and the opportunity to have your products placed into the New Seasons stores.
  • Reserved space and participation in the Time to Market Trade Show to showcase your product to potential investors, buyers and to the public.
  • 6 month subscription to Foodbizstartup.net
  • All alumni welcome to attend any future GYRM classes.
  • One-on-one business advising in confidential meetings during the program and for the life of your business.
  • Complimentary access to Business Design Series, SBDC’s business planning course.
  • Supportive learning through your cohort/peers.
  • Access to business advisors with a wide range of backgrounds and expertise.

Join over 200 individuals who have completed this program since 2006.

“The education that I received in the GYRM class was eye opening and invaluable. It gave me the information that I   needed to start this business off on the right foot, as well as connecting me to resources and contacts that set the path toward profitability.” -- Marilyn Roseburrough, Kember’s Gluten Free

“That class was exactly what I needed when I was starting out. I had no idea that I’d have to learn things like how to convert a recipe to a scalable formula, or how to find contract manufacturers and distributors. In a few short months, I have been exposed to everything I needed to know to get started with my food business. Getting Your Recipe to Market and ongoing business advising have been critical pillars in the creation of my business. Without it, I most likely wouldn’t be in business. I probably wouldn’t have even known where to start.” – Josh Fegles, Jude’s Foods

“Having an advisor each step of the way has been awesome! Learning new business practices, and having the opportunity to implement them with direction, has helped me to continue to grow my business profitably." -- Betsy Walton, Our Favorite Foods LLC

“In the end, the program really paid for itself because it saved us money in mistakes that we would’ve made.” -- Junea Rocha, Brazi Bites

Who enroll in Getting Your Recipe to Market?

Getting Your Recipe to Market is good fit for you, if:

  • You have a completed recipe.
  • You have no retail sales.
  • You have time to dedicate to class, advising, and the work.
  • You want to make your food business idea to a reality.

The Investment

Time:

  • Getting Your Recipe to Market is a 14-week course that includes 36 hours of classroom education. Every session is 3 hours, except weeks 13 and 14, during which you will participate in the New Seasons evaluation and the Time to Market Tradeshow.
  • Up to 5 hours of one-on-one advising during the 10 month period following Small Business Builders
  • Expect to spend time outside of the classroom and your advising sessions to work on different aspects of your business

Financial:

  • Tuition for Getting Your Recipe to Market is $1,995
  • A second person from your business can attend for $1,000
  • Payment plans are available through PCC

The Return:

  • The knowledge and confidence you need to launch your food product business.
  • Opportunities to make your product known, including:
    • New Season's Market product evaluation
    • A reserved table at the Time to Market Tradeshow
  • Resources for ongoing learning and growth, including:
    • Lifelong business advising
    • Access to future Getting Your Recipe to Market classes

How to Enroll in Getting Your Recipe to Market

You must complete a guided interview to ensure the program is a good fit for you. Complete the form on this page to schedule a guided interview.

Upcoming programs:

Want more information? Complete the form on this page to get a detailed course outline and to schedule a guided interview.