Posted By Administration,
Wednesday, September 17, 2008
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Getting Your Recipe to Market; a Partnership Between SBDC and the Food Innovation Center of Oregon State University
Getting Your Recipe to Market(GYRM) is a unique and innovation program jointly offered by the SBDC and the Food Innovation Center which fast tracks food entrepreneurs from recipe to market readiness in a 14 week intensive program. The program is financially self sufficient, and has attracted community sponsorship from a regional grocery chain which reviews participants products and business plans and awards coveted shelf space for the winning product.
Imagine if, by combining the skills, talents, and experience of two diverse organizations an amazing program could be created; one that has created a community of entrepreneurs who together are taking their product to market.
This is exactly what happened when the Small Business Development Center of Portland Community College and Oregon States Food Innovation Center came together in creative collaboration. The result: a 12-week extensive program designed to provide the food entrepreneur with a solid foundation in business development, organizational development, product development and food safety, as well as packaging, production and distribution. The combined talents of our instructors, business counselors, and food professionals provide a rich learning environment; one that creates a foundation for the entrepreneur.
The “Getting Your Recipe to Market” program engages the entrepreneurs in considering the complexity and inter-relationship between business planning, product development, and launching of your product in order to produce, promote and profit from the recipe/food concept as a food entrepreneur. Workshop instructors are food business professionals that contribute their experience and expertise to answer your questions, coach you in the creation of a new business, the production of a safe and wholesome consumer food product, and the introduction of your specialty food product to established market channels thus creating economic impact in the areas of business development, employment, and increased sales.
Jacqueline Babicky-Peterson, Senior Business Advisor, SBDC of Portland Community College, OR
Tammy Marquez-Oldham, Director of Business Education, SBDC of Portland Community College, OR
John Henry Wells, Former Director of the Food Innovation Center, Oregon State University, OR