In August of 2019, the Northeast Portland brunch cafe Beeswing closed its doors. The restaurant had been open for two and a half years and was owned and operated by industry veterans. The reason? It wasn’t profitable enough. And Beeswing isn’t alone: Portland has a long history of shuttered restaurants and bars that served amazing food and drink but were still eventually closed because they didn’t make sense financially.
With a deep background in the wine industry, professional education in agriculture and business, and experience as a food researcher, Jill Beaman came to lead the Getting Your Recipe to Market Program at the PCC SBDC 7 years ago. This is her story.
What do Brazi Bites, Seely Mint, A Better Bean Co, Pozole to the People, and Driftwest Water Kefir have in common? They are all graduates of the PCC Small Business Development Center Getting Your Recipe to Market program (GYRM).
Hannah Kullberg began her work with the PCC Small Business Develop Center in March of 2019. She is an advisor in the Getting Your Recipe to Market (GYRM) Program. This is her story.
You have a recipe that everyone loves. Friends and family have told you over and over how great your food is, that you could make a killing selling it. Maybe you’ve even dreamed up the perfect name for your barbecue sauce or cookie dough. You can see the product design in your head. You are ready to make the dream a reality.
Hold on just one second before you spend that money on printing labels and buying equipment. You could be making one of many costly mistakes made by first-time food entrepreneurs... These mistakes can set the production of your product back months, or even years.
Lisa Tran of Tan Tan Cafe & Delicatessen is a former student and was kind enough to share feedback about her experience in the Getting Your Recipe to Market (GYRM) program. We thought it answered a lot of questions a lot of people might have, so we're posting her responses for you to read as well!
If you love to cook, bake, or create a one-of-a-kind delectable that puts a smile on someone’s face when they eat it, then maybe you have considered selling your unique dish as a product. However, jumping into the business side of things to get your product to customers takes planning, knowledge, and resources. Before you turn your recipe into a product in the marketplace, first ask yourself these six questions:
Starting a restaurant has many working parts all moving simultaneously, and if left unattended, could cause speed bumps in your start up process and success. Choosing the correct location (and getting the proper permitting), managing food and beverage inventory, and handling the employees, are just a few of the moving parts.
Sam F. Taylor, IV, A.S.I.D. is a guest instructor in Restaurant Business Builders in the session "Designing Your Restaurant and Kitchen," in which he will be sharing his expertise of over 35 years in designing and planning spaces in the hospitality industry.
In the United States, food manufacturers are responsible for the proper labeling of their products. The labels must meet all Food and Drug Administration (FDA) and other legal requirements, including nutrition information. The labels cannot be misleading or deceptive. Proper labeling, including nutrition and allergen information, is required for most packaged or prepared foods.