It’s been a little trying getting this business up off the ground.  From the time last year, sitting on the curb at Eastern Market conjuring up the “pierogi idea” with a friend until today – I would have never thought it would take the amount of time and effort (and of course finances) that it took to get here.  Of course when the idea popped into our naïve brains we thought, “How hard could it be?”  Well, if only I knew.  Basically, my journey so far has been an education that was earned through trial and error.  I’m beginning to understand why many start-ups go through the Franchise Business Model.  It makes perfect sense -  – you, the franchise buyer are purchasing the business model minus the headache and blunders it took to get there.  Genius!  Perhaps when the People’s Pierogi Collective is up and running like a well oiled machine, franchising could be in the future.  Until then, back to the grindstone of the climb.

I thought I would include a few more work in progress pics of the cart.  I should have the final cart posting this weekend – - Graphics and all!

Eastern Market Corporation (EMC) is interested in establishing a commercial kitchen at Eastern Market that can offer a fully equipped kitchen facility to rent on part-time basis. This licensed kitchen facility will help entrepreneurs, specialty food processors, farmers, caterers and other small and medium size food businesses to develop, prepare or process value added products at reasonable rental rates on a flexible time-share basis. Users share equipment and other facilities associated with food preparation, storage and product development. Depending on users needs, the plan is to make available equipment like ovens, ranges, refrigerators, freezers, mixers, food processors, slicers, worktables, kitchen utensils, and others including storage space.

EMC is currently at the early stage of the kitchen development process. It has already made a decision to use shed five as the kitchen facility and, working with the Kraemer Design Group, has prepared a master plan to restructure the building including space for food preparation, storage and related business development support services. It has also identified some potential users of the facility. These are mainly new and existing:

(1) Caterers and related food service providers

(2) Entrepreneurs and specialty food producers and/or processors who want to prepare, process, or package food products.

In order to move forward with the kitchen facility development, EMC is now interested in learning more about specific service needs of potential customer groups at the facility. We would like to invite you to participate in a focus group session where we can hear your ideas on what a community kitchen in Eastern Market should be. 

call 313.833.9300 x 106

email rfogelman@detroiteasternmarket.com

In the midst of coordinating the print details, I also researched Accordion Players in the Metro Detroit Area.  Though social media outreach, I came across The Michigan Accordion Society.  They were established in 1996 and are 150 members strong.   Unbelievable!  What a great organization.  I reached out to them expressing my interest in an accordion player to join in the shenanigans down at Eastern Market.  The next day, they send me a list of 20 phone numbers of Polka Enthusiasts!  I can’t wait to hear “Who Stole the Kishka” and “Roll Out the Barrel” live.  Perhaps, we can make it a monthly treat to PPC Customers  – Pierogies and Polka.  What do you think?

Building the PPC brand has been an investment.  I think too often start-up companies miss the target.   It sounds cliché saying “… It takes money, to make money.”  But, it comes with many truths.   You only get a small window of opportunity when launching a product.  Do you come in trumpets (or accordions) in hand or do you quietly approach stage?  With so much clutter in the marketplace – - how could you not?

In addition, the juggling has begun.   In between working / freelancing in advertising and marketing ,  I’m also in the midst of starting the company (PPC) from the ground up.  I can relate to many entrepreneurs’ experience trying to keep all balls in the air.  In the end, it all finds a way to work together.  Time management is key!  If you want it, make the time.  And remember “small bites”.

This Friday is D-Day.  My final exam for ServSafe Certification.  I can’t believe how much information there is to digest (no pun intended).  I was able to review the text book prior to. . . . What an education!  I couldn’t believe  the varieties of foodborn illness:  pathogens, viruses, bacteria, parasites, fungi and toxins.  I’d recommend all cooks to be versed in precautionary habits – not just the restaurant industry.

Back to studying. . . .

“Everyone in our family was and still is crazy about these little boiled dumplings, concocted  from a round of tender, plain dough.  The half-moon shape is formed around a savory or sweet filing, carefully designed to delight the eater with a soft pillow of potato, a burst of sweet-tart blueberries, or a delicate apricot, pit removed and cavity filled with crunch Demerar sugar and unsalted butter.”

I’m getting hungry already!  Anyhow, the article got me thinking about food and its nostalgia.  It’s amazing how a smell or a single bite can bring you back to a specific moment of time.  For me, the smells of cabbage, kielbasa and dough filled goodness take me back to my grandparents and their love of cooking together.  I can remember sitting at the kitchen table, watching as they finely sliced cabbage and rolled out the dough for homemade noodles.  The air filled with dinner’s warmth and of course, Polish banter. 

As a marketing and advertising gal, it’s my goal to transcribe that feeling into People’s Pierogi Collective brand.  Let’s hope I can do my grandmother’s kitchen proud!

Logo finalized – check

Plans submitted to the Health Department – check

3D Drawings of the trailer – check

Product samples – check

Overall, a great meeting.  A funny thing happened in my conversation -  new opportunities presented themselves.  Cross Branding.  Believe it or not, in the small entrepreneurial world of Detroit there’s a sauerkraut and sausage maker.  Who would have dreamed such harmony in the world of pierogies?  Plus, continuing the mantra ”Made in Michigan” is key in PPC’s growth.  I must reach out….

I also became acquainted with a support and educational group called Open City Detroit.  Open City is a forum for aspiring and current business owners to exchange ideas and information about doing business in the city.  They hold meetings every third Tuesday at Cliff Bells.  I’m planning on attending next month’s meet up.  I’ll keep you posted.

I also met with the Commissary CS&T.  For those of you who have no idea what a commissary is, you’re not alone.  Until I had my first awkward conversation with the health department I hadn’t a clue!  (There was no faking I knew what I was talking about.)  Basically a commissary is an “approved” place to keep your food cart/trailer.  You can purchase food, paper goods, fill up with H2O, dump, etc.  Great people and very knowledgable (perfect for hand holding through the process).  

Everything is beginning to come together.  But, still more on the list – ServSafe Training (so I’m able to handle food properly without making the public sick – very important!), marketing, advertising, building the cart – just a few small details.

I’m actually starting to feel like a legitimate business.  Watch out!  Kim Stricker, PPC Owner and Chief Pierogi Maker

After hours of Googling  ”hot-dog cart business” and digging around on various sites, I’ve finally finished the business plan.  Along with the plans in hand, I also began discussions with the Oakland County Health Department to get licensed to sell “mobile” food in the State of Michigan.  At first the county was miffed….. a pierogi stand?!?!  I think they felt mercy for my ignorance of starting a food business from the ground up without any professional food experience whatsoever.  Since our initial call, they’ve more than accommodated my requests and have held my hand pointing me in the right direction.  Now, I just wait for their final approval.  

Once approved construction can begin on the stand.  I’ve chosen the engineering and manufacturing expertise of Superb Fabricating.  Not only do they engineer just about everything under the sun out of metal, but I happen to know the owner – Herb Superb!

Next week….  I have a meeting with Eastern Market to review plans and booth set-up.  I’m taking along a few pierogi samples…. nothing like sweetening the deal!

In addition to the entrepreneurial business aspect of selling piergoies, PPC is a Marketing Experiment. What would happen if a Marketing and Advertising Executive were to build a product from the ground up with a “Collective” advice group from other industry associates? PPC will answer the hypothesis.

The online blog www.ThePeoplesPiergoi.com will be written with the weekly “trials-and-tribulations” of starting and operating a business from the ground floor.

Kimberly Stricker will share her knowledge and experience with not just the Detroit market, but on an international level. The good, the bad and “nonsense” of the business and entrepreneurial spirit will be in detail. PPC will engage online blog readers and Detroit Eastern Market shoppers in this revolutionary pierogi phenomenon.