Minimally viable product …
My goal is to bring customers the nostalgia of great old-fashioned tastes with family and friends but with modern convenience and flair. I offer people the chance to relax and step back in time to enjoy a slice of pie like mama or granny used to make. Everything is made from scratch by hand using natural, seasonal and local ingredients to every extent possible. Each pie is served up with a side of “flyover flair” featuring local goods produced in the Ozarks.
Problem solving …
“American as apple pie.” There is reason people use that expression because nothing is more American than a delicious, fresh-baked pie. Unfortunately, people are so busy these days and not many have time to make homemade pies from scratch anymore. Classic pies are still great American traditions I want my customers to experience.
Seed money …
Starting a bakery presents a unique set of challenges because of the investment in equipment and raw materials required. Therefore, I follow the guidelines of Missouri Cottage Food Law and use social media as my storefront. This allows me to manage my demand and supply, while funding for future orders. I was ready to start my own business without having a large amount of seed money.
Hurdles to overcome …
I work full time as an office manager at Citizens Memorial Health Care’s long-term care facility in Ash Grove. Most of my baking is done in the evenings, late nights and early mornings. At some point, a girl has got to sleep! During festival events I always run out of product – fast! I am only able to make so many fresh pies.
Next phase …
My ultimate goal is to own a shop where I can put the hours in all day, every day. Once the holidays have wrapped up and the new year is here, I plan to set aside time to work on a business plan with this focus.
I had to create a product I could make in the fraction of the time and be able to make a lot of them without sacrificing the quality and charm of my pies. So I started baking and selling “rocket pies,” a small, handheld pie in the fun shape of a rocket. Creating this enabled me to supply more customers with a taste of my product. It is hard to make a hundred 9-inch, fresh-baked pies in a weekend, but I can make a hundred rocket pies in a day. It has been a great marketing tool and ultimately created more 9-inch pie orders.
Greatest need …
Time. The demand is there. I have to limit the amount of social media posts I make because orders can become very overwhelming.
Fueled by her own story of recovery, new NAMI leader Stephanie Appleby is challenging the community to talk about mental illness.
Ömer Önder, owner of Springfield Diner, struggles with the process of renaming his restaurant. The process led by Dustin Myers and Jeremy Wells, owners of the branding agency Longitude LLC. Ömer expresses all of the emotions he is going through as they work together to revise his seating, menu, hours, and a name to reflect those changes.
It is projected that 10,000 people in the United States will turn 65 years old everyday for 19 years, and non profits are going to be competing over the coming years in a fierce labor market. Give Five was developed as a civic matchmaking program to help connect capable retirees with charitable organizations that need help. Greg Burris outlines the problems the program addresses, opportunities for individuals and organizations, as well as how United Way of the Ozarks is licensing to the program to share with other communities.
Jamie Kinkeade noticed most of the women in her fitness classes at The Studio were wearing Lululemon. She knew her clients were driving to Kansas City to purchase the brand, so she approached the athletic apparel company to stock their merchandise in her store, The Movement. They said "no" at first because they were not looking to expand into the Springfield market, but her persistence paid off.
With more job openings than people to fill them, it is time for your company to evaluate how you are motivating and engaging your team to help you retain and attract the best talent. Sherry Coker, Executive Director at the OTC Center for Workforce Development, walks you through tangible and intangible incentives that encourage employee engagement, performance enhancement, and higher job satisfaction.
"When we first started we thought we could pretty much do this on our own," discloses Vera Gibbons with Baby Foot®. "We thought we knew what would be great...that's not really what happened." Gibbons recommends partnering with a strong marketing partner early and give them a budget.
With four generations in the workplace, understanding the strengths and weaknesses of how each approaches brainstorming can make all the difference in arriving at the best idea. Boomer Kay Logsdon, Director of Applications at CultureWaves, and self-described fossil Millennial Locke Hilderbrand share what their trends research at CultureWaves tells us about generational differences and tips on how to bridge the gaps. Generations in the Workplace is an ongoing multi-episode series tackling the issues of generational conflict.
One year into opening Ellecor, Haden Long gave birth to her second daughter. The first five months of her life, she was with her constantly at work. "They're why we do this," Long explains.
Brandy Hickman with 2B well & Living Light with Brandy Lane advises to be responsive and authentic with your clients. If you don't, the business will go elsewhere.
Kevin Wyas, founder of ECRI, knows he can't always do things as well as somebody else, but he knows if he's done it before successfully he knows he can do it again adapted for the new situation. If you don't believe in yourself nobody else will.
Brandy Hickman with 2B Well & Living Light with Brandy Lane, give you useful tips to help you identify what is causing you stress so you can better engage and enjoy life.