Show Me the Money

July 12, 2013
Current Climate for Small Business, Money, Trends in Small Business
PTA
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How do emerging and expanding business owners find the funding they need to start and expand? It’s not easy and it takes time to prepare the “requests”, shop them to traditional sources and wait for approvals. For most people, it means using personal savings or credit cards. Others develop a simple promissory agreement and borrow funds from family and friends. As a new business or an emerging business without adequate capital, personal assets or a longer-term track record, it can be quite difficult to qualify for a traditional business loan.

In the SF Bay Area, there are a few non-profit organizations that can help small businesses and microenterprises. Working Solutions provides micro loans for small businesses from $5,000 to $50,000 and provides 5 years of post-loan support and advice. Opportunity Fund is a non-profit social enterprise that provides micro-loans for small businesses. They have a strong focus on supporting minority-owned small businesses. MEDA (Mission Economic Development Agency) is focused on the Mission and Excelsior Districts of San Francisco and works hard to make small loans more accessible to local businesses. The Mission Asset Fund is a non-profit based in SF that uses a Lending Circle Model to facilitate loans to members at little or no cost.

The City of San Francisco has also recently launched the Emerging Business Loan Fund. Eligible entrepreneurs can borrow up to $1,000,000 for a variety of needs, including equipment, working capital, physical improvements, real estate and expansion opportunities.

It is becoming more and more common for small businesses to use online tools to find and secure capital from their friends and the wider community. Kickstarter, the most well known, is a platform for funding creative projects, Indiegogo can be used to raise money for all types of campaigns, and there are a whole host of other crowdfunding platforms out there that entrepreneurs can use when looking for funds. For more information on the organizations and companies listed here (and many more), check out the Resources page of my website.

And don’t forget… for any business seeking capital, a business plan will be critical! Paul Terry & Associates can help review funder proposals and business model assumptions, and can also help you develop an action plan—an essential step in securing the funding you’ll need.

Street Food: A Fresh Start

June 26, 2013
Business of Food, Current Climate for Small Business
PTA
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Off the Grid

Last week the San Francisco Board of Supervisors unanimously passed Supervisor Scott Weiner’s food truck reform legislation. After two years of negotiation Weiner was able to achieve a compromise on which both restaurants and food trucks could agree—trucks will now be able to operate on college and hospital campuses and park closer to middle and high schools, but they will have to comply with a 75-foot buffer around brick-and-mortar restaurants.

In his statements last week, Matt Cohen, founder of Off the Grid said, “Every single piece of this legislation was a compromise from both sides. We’re glad about having the process be cleaner, but it’s a wait-and-see approach about how it plays out in practice. I think all stakeholders have that approach at this point.”

Between this new San Francisco food truck ordinance and the California Homemade Food Act, there are a lot of legislative changes affecting local food entrepreneurs right now. The first San Francisco Cottage Food permit was just issued in April to a Dogpatch resident, just a few blocks from my office. It is a different landscape for food entrepreneurs than just a few years ago. Some of my curent clients and students will be impacted by these new laws so I will continue to follow the issues closely.

Teaching Entrepreneurship Hands-on

I have taught for many years, starting as an ESL teacher in Europe and Canada while in my early twenties. I learned a valuable and practical lesson from teaching ESL—that we learn best through hands-on, practical experience. To teach English to new immigrants I used the art of play, street theater and humor to help students deal with a new environment and their fears related to learning a language. Together we learned about culture and language, out loud and in full view of each other.

New and emerging entrepreneurs are also dealing with an unknown environment and many fears. They are often wedged between the fantasy of what they hope will happen with their new enterprises and the reality of money, management and marketing. This can be an exciting time but also a scary time.

In classroom teaching with new business owners, it is essential to use a hands-on approach and involve the whole class or cohort in the process. Humor is key, as well as helping to foster excitement about learning together. Teaching entrepreneurship is not just about lecturing (although content and theory is important), it is a doing process.

Business workshops or classes can introduce business skills, demonstrate social media and traditional marketing techniques, and present real world financial projections. However, it is also important for students to get out into the real world themselves to test their assumptions. Then they can use the classroom for sharing, reporting back, and group problem-solving sessions with actual business models.

When I teach small business classes, students research how their business idea fits in the marketplace with face-to-face interviews, they expose their ideas to the reality of the numbers by doing rigorous financial analysis, and then they develop a practical, realistic plan of action that they can test week by week. This plan can be adjusted as the marketplace and their own level of confidence and excitement reveal the right directions.

The focus must be on empowerment and building confidence as well as teaching entrepreneurial skills. Emerging small business owners need to tap into their passion and also have the ability to mitigate risks. It is important for business owners to continually cultivate the right balance of business skills and intuition.

By guiding students through an engaging curriculum, giving them access to resources and mentors, and providing direction related to good management practices, we can help emerging entrepreneurs launch and sustain a successful venture. The process is fun and richly rewarding for both student and teacher, because in the best learning environment, the teacher is learning from the students, too.

It takes a beginner’s mind

“In the beginner’s mind there are many possibilities, but in the expert’s there are few.”

In Japan the phrase shoshin means “beginner’s mind”. According to Buddhist monk and teacher Suzuki Roshi, this is the goal of Zen meditation practice—to have a beginner’s mind, a mind open to everything and ready for anything.

In his book, Zen Mind, Beginner’s Mind, he writes, “In the beginner’s mind there is no thought…of achievement, no thought of self, we are true beginners. Then we can really learn something. The beginner’s mind is the mind of compassion. When our mind is compassionate, it is boundless.”

Keeping a beginner’s mind is at the heart of a successful entrepreneurial venture. For the emerging business owner, everything is in a beginning stage. Everything may seem new and groundbreaking. Yet to develop a unique business model and a specific selling proposition, we need to be creative, respond to a changing marketplace and deal with continual competition. We have to constantly stay open to what we can learn and then put into practice in our business.

For the established business owner, we are now successful to a certain degree and yet always trying to re-invent ourselves and our approach to business. We may have new products, design new services or attract more clients. Perhaps we are attempting to have more sustainable practices or adjusting our management style to be more transparent. Staying open and keeping that “beginner’s mind” can lead to “ah ha” moments, whatever our level of expertise or experience. Through the beginner’s perspective we stay flexible and compassionate—both with ourselves and the stakeholders all around us.

Being a successful small business owner is a blessing. We have a chance to run our business just how we want to do it… not how someone else is telling us to do it. We have a principle, a perspective and a generosity that we want to express. We may be established business owners but we are also beginners. Every day we look at how to adjust to changes and make a statement that will make a difference and have an impact. As a small business owner, we can begin – again and again… and bring the world with us – one business transaction at a time.

Yoga and Small Business Week

May 20, 2013
Entrepreneurship Training, Events & Community
PTA
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It was San Francisco Small Business Week this past week and the city was full of entrepreneurial energy.

With Renaissance’s Lisa Kirvin at Flavors of San Francisco

At the kick-off celebration, Flavors of San Francisco, last Monday the Cityview Room of the Metreon was filled with great food from over 30 San Francisco restaurants and catering companies. The room was packed with small business owners and supporters. I got a chance to connect and catch up with Mark Quinn from SBA, Gwen Kaplan of Ace Mailing, PTA Associates Ken Stram and Monika Hudson, and Lisa Kirvin from Renaissance Entrepreneurship Center.

On Wednesday, as part of the Small Business Conference at San Francisco State, I gave a workshop on Business Planning 101+ to a crowd of about 100 people. Things got off to a rocky start. (There always has to be a tech problem, right?) The PowerPoint presentation wouldn’t work so I got everyone on their feet for a little yoga… and a chance to get to know each other. Then, with a some help from the SBW tech staff and Renaissance’s Executive Director Sharon Miller, we got back on track.

Back on track after technical difficulties

I focused my talk on the basics of business planning and eight critical success factors for a small business launch (more on that soon). I also shared student stories from Renaissance Entrepreneurship Center’s 14-week business planning class, including Neil Gottlieb of Three Twins Ice Cream, Judi Henderson-Townsend of Mannequin Madness, Zel Anders of Tomboy Tailors and Lori Shannon of See Jane Run.

The room was full of people with small business ideas eager to take their business concepts to the next level. It was fun to share stories and help motivate them to take the leap of faith into small business ownership. The point is to s-t-r-e-t-c-h, focus, and make it happen!

San Francisco Food Fights

May 17, 2013
Business of Food, Current Climate for Small Business
PTA
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At a recent Potrero Dogpatch Merchants Association meeting, San Francisco Supervisor Scott Wiener came to talk with us about his proposed mobile food truck legislation, which he introduced at a Board of Supervisors meeting last November. His goal with the new legislation is to make it easier for mobile food businesses to operate in the city, while also protecting the interests of brick-and-mortar restaurants who are negatively affected when food trucks (that don’t pay rent) park nearby.

People enjoying the Liba Falafel food truck in San Francisco

The current food truck regulations haven’t been working well for either side. If Supervisor Weiner’s new legislation is passed, it would prohibit food trucks from doing business within 50 feet of a restaurant but would also allow food trucks to operate in parts of the city where they’ve been previously banned.

At the PDMA meeting, Supervisor Weiner explained to us that that current rules have made whole areas of the city, including a large portion of the Mission, off-limits to food trucks. He wants to encourage more trucks to congregate in areas like SOMA and the Financial District. The bill would legalize food trucks on all hospital and college campuses and allow trucks to park closer to schools, decreasing the buffer from 1,500 feet down to 500 feet for middle schools and between 750 and 1,000 feet for high schools.

PTA has worked with and taught restaurant owners and food truck owners and we understand the challenges on both sides—the costs, the competition, finding the right location, scalability and market demand. Running a small food business—whether it is attached to one spot or mobile—is very hard work and it is important that our local legislators are listening to business owners’ concerns and supporting small business issues. I appreciate Supervisor Weiner’s efforts to move the conversation forward.

Advocating for Small Business

On Thursday May 9th a very happy crowd gathered at the Marine’s Memorial Club in San Francisco for the Small Business Network’s Annual Awards Gala. Mayor Ed Lee was there at the start to welcome us all and emphasize his support for many new small business initiatives in the city.

I was honored to be one of the nine award winners, receiving the Small Business Advocate Award for my role as a small business owner and my involvement in the small business community for the past 30+ years. My business friend and long-term client, Kayren Hudiburgh, co-owner of The Good Life Grocery, was kind enough to introduce me and relate all the many years of our work together, both on her business and in the Potrero and Bernal Heights communities.

I got my start by owning and selling four businesses—a wholesale distribution company, two retail food businesses and a training seminar business. I then founded Paul Terry & Associates to help others start and manage their own small businesses. I see my role as an advocate—encouraging and supporting the passion and commitment of small business owners while providing tools and advice to create a sound foundation for success. I love working with business owners at every stage—teaching business planning to entrepreneurs getting ready to launch their businesses, and working with established small business clients through all stages of their business growth.

I have benefited greatly from wonderful mentors, loyal colleagues and supportive organizations and I enjoy doing everything I can to support the local small business community, particularly working with Renaissance Entrepreneurship Center and business associations such as the Potrero Dogpatch Merchants Association and the California Association for Micro Enterprise Opportunity. For me, community service and advocacy is simply a part of what it means to be a socially responsible small business owner.

Home-based Foodies in the Game

May 8, 2013
Business of Food, Current Climate for Small Business
PTA
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If you’ve always wanted to test the commercial market and see if anyone would buy your homemade granola or your Grandma’s cinnamon cookies, now you can…and do it legally. You can cook at home and do not need to rent a commercial kitchen. However, there are some low hurdles to step over and then you can be ready for your first steps to food business success!

In January, 2013 the California Homemade Food Act was signed into law, making it legal for people to sell “low-risk foods” produced in their home kitchens. A food entrepreneur who wants to qualify as a Cottage Food Operation must meet a few criteria:

Produce foods on the approved list,
Have gross sales this year of $35,000 or less (by 2015 this will go up to $50,000),
Complete a food processor training course, and
Have product labels that meet state and federal requirements.

There are more details of course. Note the two categories of cottage food operation:

Class A operations can only sell directly to the consumer (which can include at community events, farmers’ markets and through CSA subscriptions) and can register with a self-certification compliance checklist.
Class B operations must be inspected to receive their permit but can then sell to restaurants, retail food stores and food trucks.

Before this legislation became law, you needed to use a commercial kitchen or food processing facility (such as Eclectic Cookery) to legally sell your food product (or join a kitchen incubator, like La Cocina). For many entrepreneurs who are just starting out, testing their food business ideas by renting a commercial facility is cost prohibitive. Now there is a way to start small at home legally.

The success of the now-closed Underground Market in San Francisco is a clear sign of how many people will be able to benefit from this new law and also how many people want artisanal food. With a pick-up in the economy, there should be more customers for a good product… if it is sold effectively and meets the considerations of the target market. It is a great time for micro businesses and home-based entrepreneurs to really test their products, their ability to do the work and their commitment to be small business owners. There’s a lot of new energy out there to support small food businesses and new policies like this Homemade Food Act to stimulate the growth of the industry.

To learn more about the California Homemade Food Act and how to obtain a cottage food operation permit, go to the San Francisco Department of Public Health and the California Department of Public Health websites.

Celebrating Business in Community

On Wednesday night, Anchor Brewing hosted the annual Potrero Dogpatch Merchants Association (PDMA) member celebration. Anchor provided the beer and food was donated by local businesses. About 150 people came together to celebrate our community of neighborhood businesses and get to know each other better.

I invited four local business owners to attend so they could meet and network with fellow merchants. Networking can be hard to do if you haven’t done it much before. Often it takes getting out there and meeting people two or three times before you develop any lasting connections… but it does work. By putting yourself out there, sharing who you are and what you do, learning about other people and creating new connections…this is how we build a strong, local business community.

I’ve been a member of PDMA for the last three years and currently serve on the association’s board of directors. Joining this group and actively participating in neighborhood business meetings and events has been a great way for me to engage with the neighborhood and other business owners. For me, community service and advocacy is a key part of what it means to be an active local small business owner. If we can strengthen the small business community neighborhood by neighborhood, the entire city benefits.

I hope you are getting out there, too, and making new connections in your community. If you need a place to practice pitching who you are and what services or products you have, let me know. I may be able to direct you to a group that can help you do that. Be in touch!

Good Food Dot Com

March 20, 2013
Business of Food, Current Climate for Small Business, Trends in Small Business
PTA
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When I owned a cheese store in San Francisco in the 1980’s I felt like we were in the middle of a food revolution—there was so much energy around “back to the land”, natural gourmet food, vegetarianism, food buying clubs and food cooperatives. We are now in the midst of another food revolution. This time it’s a food and technology revolution. There is a resurgence of small food businesses that are focused on craft, sustainability and supporting their communities, and at the same time the internet is completely changing the way food is being distributed and sold.

cupcake from Black Jet Bakery

There are many new internet tools to support small businesses and many are being created specifically for food businesses. This includes a search engine for food industry jobs (Good Food Jobs), a new entrepreneurial education and online community for mentoring food start-ups (Local Food Lab), an online wholesale service (Buyer’s Best Friend), and a new portal to market and distribute food products directly to consumers (Good Eggs). It is an exciting time to be starting and running a food business!

soup from Mama Tong

Many of my students at Renaissance Entrepreneurship Center (graduates of the 14-week Business Planning Class) are taking advantage of these tools. b. street waffles, Black Jet Bakery, Double Dutch Sweets, Leslie Kay Bakery, Mama Tong, Ruby’s Oats, and Sow Juice, as well as two of my clients, Starter Bakery and Suite Foods, are all Good Eggs producers.

For new food businesses, this type of publicity and connection to potential customers is invaluable. Access to markets is key for any small or micro business. Setting up an online store or trying to get into a local retail outlet can be a daunting or competitive proposition.

juice from Sow Juice

But if you can prove there is a market, satisfy the marketplace with good services, and build a following through these new online platforms, you just might prove your business model, make it into the mainstream, and develop a sustainable business.

These new internet tools are making it easier for small food businesses to get support, find community and connect with the markets they need to be successful. May they take root and flourish!

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