Kangaroostaurant places 3rd in vote
Monday, 23 January 2012

The Post Crescent
January 23, 2012

 

In a national contest for 2011 Rookie Food Truck of the Year, Appleton’s Kangaroostaurant placed third out of 15 nominated trucks around the country.

At the start of the two-week voting period, the colorful six-month-old Appleton food truck led the pack.

But by the end of voting earlier this week, it had been surpassed by entries from Boston and Chattanooga. It still bested trucks from Orlando and Reno in the top five.

The Appleton truck’s support impressed the contest’s organizer, a trade magazine called Mobile Cuisine (www.mobile-cuisine.com).

“Kangaroostaurant out of Appleton, WI was able to attract nearly 1,500 votes from a city (that) has a total population just over 78,000 (2010),” wrote Richard Myrick, editor in chief.

Out of about 10,000 individual votes cast, Kangaroostaurant received 1,435 votes. The Staff Meal Truck from Boston won with 3,393 votes and second place went to Famous Naters in Chattanooga, TN with 1,735 votes.

“I never would have expected it,” said Kelly Barnes, who owns and operates the truck with husband Jay. “We didn’t find out about the contest until the day before the nominations ended. When I saw that all the other trucks were from much bigger cities, I thought being nominated was enough.”

They continue to operate through the winter as long as the temperatures are above 10 degrees. “Below that sodas, sauces and even pickles freeze,” she said. 

See weekly schedules and menus posted every Sunday at www.kangaroostaurant.com. 

 

 
Encouraging Employee Innovation: Building "Intrapreneurs"
Tuesday, 10 January 2012

Inc Magazine
January 2012

Creating a culture of success from within

Dave Lindenstruth still had a day job in 2006 when he launched the start-up that today operates four HuHot Mongolian Grill locations in Wisconsin. As president and CEO of Appetize, he tells employees what he wants the business to accomplish rather than telling each one what to do. The result, he says, is that everyone in the company, from dishwashers to managers and executives, knows how to play a role in the growth of the business.

Employees' ideas have value only if they align with the company's mission, says Amy Pietsch, director of the Fox Valley Technical College Venture Center in Oshkosh, who has worked with Lindenstruth. And for that to happen, business owners must communicate their goals to the staff.

Pietsch provides counseling to many small business owners who feel unable to let anything go “because no one else will do it right.' She finds that often, business owners have perfect clarity about their expectations, but only in their own minds—they've failed to provide employees with a tangible sense of what is expected of them. “We have this very romanticized vision of entrepreneurship. It's about this lone person who's out there defying the odds,' she says. “And that in reality is a myth. Successful small business owners and entrepreneurs know they need to build a team.'

That team needs to be supported by a corporate culture that encourages employees to share ideas and teaches them how to offer suggestions. For example, Pietsch says, staffers have to understand that they need to make the business case for their proposals and present the owner not just with the idea itself, but also the research to support its value. Once they've done that, the owner is obliged to listen—one of the hallmarks of a good leader.

It's also important to cultivate a culture that doesn't exclude anyone from intrapreneurial opportunity. “Make sure everyone in your operation knows why they're there and how their talents can contribute to reaching the company's goals,' Pietsch says.

Employee recognition and reward programs can play an important role in keeping the ideas coming. Lindenstruth is in the process of rolling out an incentive program for which all employees are eligible. The company has let each person know the criteria being measured and has explained that everyone can earn bonuses for improved performance.

Pietsch notes that recognition can be as important as monetary rewards and that it's important to give employees credit for efforts as well as success. She adds that initiatives that don't work out as hoped can show the way to a future success. “You want them to build on that knowledge and use that when they come up with their next idea, so you don't want to discourage them.'

The same is true of ideas the company decides not to implement, Lindenstruth adds. “Even if you don't take them up on it, give them feedback. It reinforces that culture and shows that you're listening to them.'  

 

 
Working against the Grain
Wednesday, 14 December 2011

New North B2B
December 2011

Working Against the Grain

Woodworker shifts entrepreneurial gears between custom cabinetry and kitchenware

True craftsmanship in custom woodworking is a dying art, but for Larry Melberg, owner of Accent Custom Components in Appleton, it’s the only way he believes in crafting products for his customers.

Founded in 1987, Accent’s primary product was custom cabinetry and other woodworking products, something Melberg did for about five years. Though he loved being his own boss, there are certain securities that come with being someone’s employee. So he sold most of his equipment and went to work for someone else. But after only two years he began longing for the independence and flexibility that comes with being self employed, so he started the company up again. This time around he focused primarily on making pizza peels.

What exactly are pizza peels, you ask? It’s a question Melberg gets asked quite a bit.

Accent Pizza Peels are flat, smooth, shovel-like tools used to slide pizzas and yeast breads onto and off of a baking stone or baking sheet in an oven. They are handcrafted and designed with beveled edges to easily and without mess “peel the pizza off of the baking surface,” said Melberg. The word “peel” is also used because the products are made from peeled, natural and untreated basswood.

Soon after he started back in business for himself, Melberg made a connection with someone who advertised in one of the same publications he did. That connection helped him hook up with a restaurant supplier, who subsequently gave him a significant order for several hundred pizza peels per year. With such a sizeable order, Melberg began buying large, capital equipment once again in 1997, including a CNC router, a computerized, numerical controlled machine that assists with production.

“With a machine like that, you don’t have to have as many employees on a regular basis,” he said. But, as luck would have it, once the volume for the pizza peels became even larger, the buyer decided to give the business to an overseas entity where the production costs were considerably less and he could make a greater profit.

“We were left without any of the sales volume, so what we ended up doing was talking to a few people and some of my own connections here in the Valley that I had from my custom cabinet work. That brought me some more custom cabinet work.”

So he’s now back doing cabinets as well as pizza peels.

“I always enjoyed making any kind of wood products, whether it was a bookcase or a cutting board,” Melberg said. “I never really thought I’d be doing custom kitchens, but it kind of evolved into that.”

A one-man band

As you may already have gathered, Melberg, like so many small business owners, has had the usual share of ups and downs in business, but overall he has seen volume grow. With that growth, he has had some employees over the years – as many as seven at one time – but now prefers to keep it limited to just himself and his family.

Currently his two sons, Nathan and Andrew, are helping him part-time in the business, something they’ve done since they were about 14 or 15 years old. Beyond that, Melberg outsources certain jobs. That works out best for him, at least for now.

“It just seems like everyone has their own methods of doing things,” Melberg said, adding that other approaches don’t always mesh with the way he wants to do projects. Since his name and reputation are on the line, he prefers to do the work himself.

“If you try to bring people in who don’t have any experience, you get them trained and then it seems they go someplace else. And the guys that are already semi-skilled, they’re always looking for a better opportunity, too. So you take on a workload to support the number of people you have and then when they leave, you have no people or fewer than normal and you’re having to work a lot of extra hours to make up for the people you lost.”

“The cabinet industry has really gotten to be more of an outsourced industry anyway,” he continued. “There’s still a lot of people in the Valley who build cabinets piece by piece, but there’s also places out there where they’ll call themselves cabinetmakers. But if you walk in there, their warehouse is clean; there’s no tools, because all they do is buy the pieces and parts and assemble them.”

Melberg’s current product line in the Fox Valley consists mostly of custom cabinet work for kitchens or offices, or other rooms in a home where cabinets and woodworking is desired. The work he does runs the gamut from work in average single-family homes to high-end, luxurious homes. But no matter what kind of home he works on, he tries to give customers the best use space and the best value for the money.

“It doesn’t matter if it’s a small 1,000-square foot ranch or a 5,000-square foot (mansion),” he said. “We always try to make sure we’re conscious of their budget according to their needs and make sure that they get what they pay for.”

While he will probably always do some amount of custom cabinetry work, Melberg said he really wants to make the pizza peel line his primary business, mainly because between the labor situation and the way the cabinetry industry has become less of an artisan skill and more of an assembly-type of a commodity, it has become harder to make a profit doing custom cabinetry work.

“I always like doing it because I like the creativity of it, but it just seems like because it’s become a lost art it’s tough to find the customer base that really appreciates true custom cabinetry,” he said.

 

Reaching out in retail

On a national level, Melberg sells the pizza peels, “which we’d like to be able to expand to also include utility type cutting boards.”

“The sky’s the limit on where I’d like to see it go. It’s a very easy product line to build and there’s less variables involved in it than there is with custom cabinet work,” he said, adding that he’d eventually like the pizza peels to be about 80 percent of his business and custom cabinetry about 20 percent. “But it’s just the opposite right now.”

He understands as his pizza peel business grows, he will likely have to hire employees again, but “I believe it’d be easier to find people to do work on pizza peels than on custom cabinet work. Because you can standardize your methods of production and create a systemized approach to manufacturing.”

Building his pizza peels business means reaching out to the retail consumer market, not exactly the same set of skills as woodworking.

Accent Pizza Peels can be found at Cook’s Corner in Green Bay and The Wire Whisk in Appleton. Melberg also has a Web site where he sells the pizza peels and would like to find other ways to market them, but finding the time is a challenge.

“When you’re a one man operation you’re always either building product or buying materials to build the product,” he explained. “So that leaves you little to nothing for time.”

The owner of Cook’s Corner has told Melberg as soon as he’s ready he can get him national exposure and a national rep. About three years ago, Cook’s Corner helped him make a connection with a purchasing representative from a Chicago wholesaler who sold them to Crate & Barrel. That relationship led to Melberg making 4,800 in 2009 and more than 10,000 peels for them during the course of a six-month period.

“But because there was also a difference of opinion with the distributor in Chicago as to how the items would be paid for and when, we decided to discontinue the agreement.”

Melberg said his Web site helped him attract opportunities to produce private-label pizza peels for other distributors.

“For example, I’m producing a peel for a company out East, but it’s considered their product,” he said, adding there are smaller Wisconsin-based companies getting some peels from him right now. Vermont Rolling Pins ordered pizza peels from him and had the product laser engraved with their logo. He hopes to get back into Crate & Barrel again in the future.

“Some days it seems it would be easier to go to work for somebody else again and just punch a clock,” he summarized. “But when I see customers that are pleased and they give me referrals – whether it’s for pizza peels or a custom cabinet job – and I get such satisfaction because the customers are happy, that means I’m doing something right and that makes it all worthwhile to me.”

 
Holiday baking made easy with help from the Kangaroostaurant
Tuesday, 13 December 2011
Fox 11 Good Day Wisconsin
December 13, 2011

With the hustle and bustle of the holidays, who has time to bake? The Kangaroostaurant in Appleton can help you out. Owners Jay and Kelly Barnes were on Tuesday's Good Day Wisconsin to talk about their ideas for holiday baking. 

Jam Thumbprint Cookie
Biesack Family Recipe

Ingredients:
1 cup (1/2 pound) butter, softened
1/2 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla
2 cups all purpose flour
1/2 tsp salt
1/4 cup jam (any flavor you like) Mudd Creek Raspberry Lemon Drop used on Good Day Wisconsin

Directions:
In large bowl with mixer at medium speed, cream butter, sugar, egg yolks and vanilla. Gradually add flour and salt. Form a disc with the dough, wrap in plastic wrap and refrigerate for one hour. Preheat oven to 350 degrees. Remove dough from frig and roll dough into 1 inch balls. Place on ungreased cookie sheets about 2 inches apart. Using thumb, make a depression in the center of each dough ball. Bake 10 minutes. Remove pans and remake the thumb depression. Fill each cookie with jam and put back in oven for an additional 5 minutes. Remove cookies from pan and cool on rack.
 
It's not easy starting a business; Fond du Lac entrepreneurs offer tips and insight for success
Monday, 14 November 2011

Fond du Lac Reporter
November 13, 2011 

Jessica Serwe faced a lot of skepticism when she bought her business in 2008.

She had worked at Ideal Chiropractic in Fond du Lac for about three years when she had the chance to buy the business. She was told it was a stupid idea, that she would go out of business because Fond du Lac didn't need more chiropractors, she said.

Reluctance is one of the many challenges young and new entrepreneurs face, she said.

It’s a bumpy road to becoming an entrepreneur, one that’s fraught with lending challenges, high expectations, daunting responsibilities and long hours.

Both new and longtime business owners say it’s a challenge worth accepting if you’re willing to do your research, work with mentors, seek out advisory resources and commit to spending money.

Challenges

Fond du Lac and Oshkosh business owners will share their experiences on Tuesday at the annual Entrepreneur’s Connection at University of Wisconsin-Fond du Lac.

Panelists will include Serwe; Rhonda Horvath, owner of RagSpun in Brandon; Chanda Anderson, owner of Caramel Crisp & Café in Oshkosh; and Sandy Martin, founder and president of Green 3 in Oshkosh. Heather Robbins Linstrom, Sunny 97.7 host and owner of Linstrom’s Catering and Seasons Restaurant, will emcee the discussion.

Younger business owners face the perception that they’re inexperienced or won’t do a good job, Serwe said. But youthful workers also have an advantage. Serwe said she has up-to-date training and schooling, so she knows how to use all the latest technology and techniques.

Thinking that owning a business is easy is a big misconception, said Linstrom, who’s been in business for about 23 years. Would-be entrepreneurs may have a good idea, but they’ll fall flat if they don’t research their market and develop a plan.

They also like the idea of being their own boss, but you never stop serving someone else, even as a business owner, she said. Entrepreneurs have to please their lender, their customers and their suppliers, just to name a few.

“You have to answer to them. You have to deliver,” she said.

Rhonda Horvath had recent first-hand experience with Murphy’s Law — just about anything that could have gone wrong did with her first store. She purchased a former bank building at 172 E. Main St., Brandon, a year and a half ago, and she’s on track to open on Nov. 19, she said.

But four weeks ago, the roof started leaking, and more repairs followed. A project to fix the basement took longer than expected. Horvath said she wanted to preserve the historic structure, so that presented additional difficulties.

Horvath said she relied on tenacity and experience to deal with the situation. She has operated her business for eight years out of her old farmhouse, so she knows what it’s like to face sudden repairs on a budget. Hard work and strong sales from this fall helped her cover the bills.

Horvath said she reminds herself to take the initiative.

“Nobody is going to fix it, so how are you going to fix it, Rhonda?” she said. “There’s no sense whining about it.”

Tips and tricks

Sandy Martin said owning a business “costs more than you ever think,” so preparation is critical.

She recommends earning some experience if you’re planning a startup. She worked in corporate retail and product development for years before starting her own apparel business, so she understands the industry.

If jobs aren't available, consider an unpaid internship, Linstrom said.

Martin learned more about entrepreneurship through a Fox Valley Technical College program and discovered how to create a business plan and start a venture. Guest speakers offered their insight and expertise.

Horvath and Serwe went through Fond du Lac County Economic Development Corporation (FCEDC) to complete business plans. Serwe went on to win the Northeast Wisconsin Business Plan Competition in 2009. Horvath took second place in this year’s contest.

Horvath said she still turns to FCEDC for business advice and wishes she had sought its help sooner.

Serwe said she also volunteered and networked. She found a lender for her business by meeting people.

Make sure you love what you do, Linstrom added. She said she has bad days like everyone else, but she still wouldn't give up her work. Drive, passion — and comments from satisfied customers — carry her through the rough spots.

“If you open up a business just to make ends meet, it’s not going to last,” she said.

 
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