Every Tuesday 5PM to 8PM – Learn how to produce, promote, & sell your food product/recipe
Program Begins April 2, 2019
Reach Out Now With Questions!
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.

10 weeks 9:30 to noon Wednesdays. Create a restaurant that can thrive in the highly competitive restaurant industry.
Supa.jpgReady to start your own restaurant or run yours more efficiently?

Learn how to find the right location, equipment, employees, and inventory to keep your business competitive and your customers coming in and coming back. Build a network that will provide resources and advice on how to reach your goals, assist you with an action plan, and help you hold yourself accountable with Restaurant Business Builders.

NEW PROGRAM Starts April 3, 2019
What to Expect
Restaurant Business Builders is a 10 week program, meeting once per week for a 3 hour session.

Group learning and networking to discuss challenges, exchange resources, and find solutions with peers.
30 hours of business education specifically designed for new restaurant owners taught by subject matter experts and successful local restaurateurs. (Complete the form on this page to get a detailed course outline.)
Your Concept & the Money to Do It
Designing Your Restaurant & Kitchen
Finding & Leasing a Location
Stocking Your Restaurant
Regulations and Reviews
Long Term Sustainability
Managing Your Money
Tracking Your Success
Attracting & Managing Employees
Branding & Marketing Your Restaurant
Up-to 5 hours of one-on-one advising in confidential meetings.
Complimentary access to “Before You Go Global,” an online course to help you start selling your products in global markets.
Access to specialty business advisors with a wide range of expertise.
Access to market research resources such as Southern Oregon University Market Research Institute, SBDCNet, Reference USA, MarketLink, and Euromonitor.
Learn from restaurant owners and founders.
Each session was developed by experienced restaurant owners and industry experts. You will learn best practices right from the start.

Restaurant owner guest speakers:

Cory Schreiber, Chef, Author, and Founder of Wildwood Restaurant
Michelle Cairo, Co-Owner of Olympia Provisions
Jared Goodman, Chet & Owner of Morgan Street Theatre and Resident Culinary Artist at the Portland Art Museum
Lisa Schroeder, chef and owner of Mother’s Bistro
Industry expert guest speakers:

Levi Johnston, Attorney and Partner at Intelekia Law Group
Shannon Fost, Multnomah County Health Inspector
John Holtrop, FOG (Fats, Oils, and Grease) Team
The Investment
Time:

30 hours in class, divided into 10 weekly, 3-hour sessions.
Plus, Up to 5 hours of one-on-one advising during the 10 month period following Restaurant Business Builders.
Financial:

Tuition is $799.
An additional person from your business can take the course for 1/2 price, $400.
Yield:

Invaluable advice from industry experts that will save you years of frustration
Support from a network of peers and mentors
A more profitable, sustainable restaurant
How to Enroll in Restaurant Business Builders
Upcoming Program Launch: April 3, 2019 | REGISTER NOW

Please note: to complete your enrollment, you will need to register through Portland Community College.

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

Questions? Comments? Contact the SBDC at sbdc@pcc.edu or 971-722-5080.