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!
Thoughts on Getting Your Recipe to Market from a Graduate
Topics: Small Business, Food, Getting Your Recipe to Market
Are you ready to take your food idea to the market place? 6 Questions to Consider Before You Go from Recipe to Selling Your Food Product
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:
Topics: Small Business, Food
10 Common Mistakes with Restaurant Start Ups That You Shouldn’t Make
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.
Topics: Small Business, Starting a Business, Food, Restaurants
Meet Your Instructor: Interior Design/Space Planning Expert
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.
Topics: Small Business, Meet the SBDC Team, Starting a Business, Food, Restaurants
The Ins and Outs of Label Requirements for Food Product Distribution and Sales
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.
Topics: Small Business, Food
Get Your Recipe To Market Success Stories: Kembers
Kembers Gluten-Free is a local small business that makes gluten-free, soy-free, and dairy free baking mixes and spices. Marilyn Roseburrough used the help of PCC's Get Your Recipe to Market program to make her business a success. For a complete list of where Kembers products are sold and to buy online click here.
Topics: Small Business, Starting a Business, Food
Get Your Recipe To Market Success Stories: Pinkletons Curious Caramel Corn
Watch the video below to gain insights into:
Topics: Small Business, Starting a Business, Food
6 Decisions Every New Restaurant Owner Has to Make, and How to Make Them
It goes without saying that opening a restaurant is a huge commitment. This is especially true for those who have never opened a restaurant before, and are putting all their chips on the table to fulfill a lifelong dream or passion.
Topics: Small Business, Stories & News, Retail, Starting a Business, Food
Get Your Recipe To Market Success Stories: Sapori Di Casa
Watch the video below to gain insights into:
Topics: Small Business, Starting a Business, Food
Meet your Instructor: Corey Schreiber
Corey Schreiber is a guest instructor in the new SBDC program - Restaurant Business Builders. He will be guest speaking in two sessions: "Your Concept & the Money to Do It" and "Stocking Your Restaurant." Corey's life-long experience in the restaurant industry brings a valuable level of expertise to the program.
Topics: Small Business, Meet the SBDC Team, Starting a Business, Food