 The holidays are over, and as we reflect on the weight gain, credit card debt, and family get togethers, one thing may be sticking out in your head. At least everyone loved my recipe for “fill in the blank.”
Maybe you are thinking that you should take your recipe that your family and friends adored so much and do something with it, like turn it into a business or a side hustle right? Well, let’s take a closer look at all that is involved to take your idea for a food business and make it a reality.
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 Martin Butts was burned out after seven years working long hours in the cramped and bustling aisles of the Syracuse Cooperative Market.
He was passionate about working with small scale and local food producers, but unsure about how to continue that work when he left. A chance encounter with a vendor from his time at the co-op in 2009 flipped a light switch and in a matter of days, Small Potatoes went live.  Eva Zaczynski had absolutely no experience running a restaurant when she first opened Eva’s European Sweets in in 1997.
She picked a red brick building on Milton Avenue, just west of Syracuse, because she could afford the rent. As word got out in those pre-internet days, the staff kept written directions by the phone to help lost diners when they called.  Brooks Mullahy started beekeeping in 1984 as a backyard beekeeper in Philadelphia, Pennsylvania with only 2 hives.
Life took many turns from there, including a 13-year stint in East Africa working in International Aid and Development. Upon returning to the United States in 2012, she embarked on an apprenticeship with a master beekeeper in Moravia, New York. After 4 years as an apprentice, Mary set out on her own to turn beekeeping into her livelihood and Sunswick Farm began to take form.  Any business must make it a priority to focus on providing excellent customer service, along with an appealing presentation.
Several years ago, I remember sitting in a sales seminar and the speaker was making a point about the importance of presentation. He painted a vivid picture with his words, describing a favorite meal being served at a fine restaurant. He then told the class to imagine the waiter serving this fabulous meal on a garbage-can lid. Anyone hungry? |
Mulroy Hall l Fourth Floor l 4926 Onondaga Rd l Syracuse, NY 13215
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Onondaga Small Business Development Center. Partnership Program with the SBA, administered by the State University of New York. Funded in part through a Cooperative Agreement with the U.S. Small Business Administration. All opinions, conclusions or recommendations expressed are those of the author(s) and do not necessarily reflect the views of the SBA. All SBA funded programs are extended to the public on a nondiscriminatory basis.
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