November 14, 5pm–6:30pmWhere
Northwest Ohio Cooperative Kitchen (NOCK) 13737 Middleton Pike (St. Rt. 582), Bowling Green, OH
Greg Shepherd, owner, Stadium Salsa, will discuss diverse market outlets, business and marketing strategies, early stages of promoting a product, unique approaches to business decisions, and broker partnerships.
After years of disappointment from salsas that were too thin or too chunky, Shepherd took on the challenge of creating a better option for salsa lovers. Founded in 2006, Stadium Salsa perfected their product through test samples at numerous backyard picnics and tailgating events. With Shepherd’s experience in starting a business, he understands the challenges associated with taking a startup to a known brand in the food industry.
These processing procedures will be explained within the NOCK – a kitchen-based setting that educates and advises entrepreneurs interested in starting a food business. Food-related business owners, aspiring entrepreneurs, and those who are producing a product to sell at markets and/or other retail establishments are encouraged to attend.
The cost is just $25/person or $20/person for group of two or more (pay online, or cash/check at the door) which includes great networking opportunities and light refreshments. Advanced registration is preferred.