Twenty-five high school students from Arkansas recently spent one week on campus to learn about entrepreneurship, business plans, presentations, teamwork and community improvement projects through the Fleischer Scholars summer camp program. Continue reading Fleischer Scholars Present Business Plans for Entrepreneurial Projects
Faculty and students from the Sam M. Walton College of Business attended the Enterprise Computing Community Conference in Poughkeepsie, New York, June 11-13. Continue reading Walton Faculty, Students Participate in Enterprise Computing Community Conference
It’s bread with benefits.
That’s the catch phrase Daymara Baker uses when describing her business, Rockin’ Baker, a bakery tucked inside a small Fayetteville plaza among a bicycle shop and microbrewery. Loaves sport catchy names like The Grateful Bread Sourdough and Butterfield Trail Mix Sourdough (Baker’s culinary training took place in San Francisco, the unofficial sour dough capital of the world and, thus, there’s a wide selection). Lunch offerings include salads and a variety of sandwiches from vegetarian to beefsteak.
But behind it all is Baker’s drive to help people become self-sufficient through the Rockin’ Baker Academy. They could include victims of domestic violence, those who have been in jail or have special needs – anyone who face challenges integrating into mainstream society, she says.
The idea of combining a bakery with the academy came to her while on a plane, reading a book, as she traveled to see her parents during the spring of 2015.
“The concept was vivid,” she recalls. “It was like a movie.”
She worked out the details, thousands of feet in the air.
“When I landed, it was a little scary – the feeling,” she says.
But she wasn’t afraid to take risks. She already knew the realities of financial loss from her home country of Venezuela, when an economic collapse during the 1990s caused her to lose 64 percent of her savings. She survived and knew if this didn’t work, she would survive again.
Baker consulted an executive coach to brainstorm on potential professional routes to take after working in the corporate world for decades. After sharing her vision for Rockin’ Baker and being asked, “What’s holding you back?,” Baker decided to take the risk and started setting up her business, which included enrolling in the San Francisco Baking Institute in California. When she completed the program, she went to Cincinnati, Ohio, to apprentice at an artisan bakeshop. One of the institute’s founders, Michel Suas, helped her with her shop’s layout and Baker researched equipment. Bill Fox, director of the Small Business and Technology Development Center, assisted with the marketing research and business pro forma to secure a small business loan.
When it all fell into place, she rented space in the Creekside Plaza on Mall Avenue in Fayetteville, hired employees – she currently oversees four – and on Veteran’s Day, 2016, she opened Rockin’ Baker, a play on words that gives her name new meaning.
Baker’s winding journey to Northwest Arkansas from her native La Guaira, Venezuela, began in southern Arkansas when she attended college at the University of Arkansas at Monticello. She completed her bachelor’s degree in only two years and then enrolled at the Walton College, where she worked as a graduate assistant for Rita Littrell, director of the Bessie B. Moore Center for Economic Education.
After earning her MBA in 1999, Baker served as an account executive with Thompson Murray, which eventually was sold to Saatchi & Saatchi, a global communications and advertising agency with an office in Springdale.
She made a discovery at the job. “That’s when I realized I was more of a people person,” she says.
A successful career with various companies and positions enabled her to interact with others as she worked on promotional strategies for The Integer Group’s Northwest Arkansas office before joining Chiquita Brands International, a stint that lasted almost a decade and led her to be named Chiquita’s Sales Director of the Year.
Throughout Baker’s busy schedule, she has made time for community service, including co-founding the Community Creative Center, a nonprofit art studio and visual arts organization located in the Walton Arts Center’s Nadine Baum Studios in Fayetteville.
And her schedule continues to be a busy one. A typical day at the shop begins at 4 a.m. and ends often when the sun sets. She bakes and makes goods that are similar to the kinds originally found in Venezuelan bakeries. She incorporates sandwiches, salads, beverages and sweets among her offerings. “People are very appreciative of the lunch that we serve because everything is made from scratch,” she says.
Her routine could soon include cadet bakers – participants in the Rockin’ Baker Academy who learn life skills while gaining on-the-job experience by producing a variety of sourdough breads and other delicacies. The Academy has partnered with Brightwater, A Center for the Study of Food, at NorthWest Arkansas Community College in Bentonville. She also serves and sells products from Arkansas businesses such as Onyx Coffee Lab, Kyya Chocolate, Savoy Tea Company, Patagonia Bee Products and extra virgin olive oils and vinegars from the Raimondo Family Winery.
Through these associations and skills taught, Baker hopes the cadets will be empowered to find a job in the culinary industry or even explore entrepreneurship.
“This is a bakery with a mission,” she says.
A panel of faculty and expert judges selected sophomore Laura Wasson, a dietetics and human nutrition major, as the winner in the first-ever Design Solution Challenge, a semester-long social entrepreneurship competition sponsored by the Social Innovation Hub and the Office of Entrepreneurship and Innovation. Continue reading Wasson Wins Social Innovation Hub’s Inaugural Competition
University of Arkansas teams took first place in the undergraduate division and swept all three places in the graduate division at the 2017 Donald W. Reynolds Governor’s Cup Collegiate Business Plan Competition on April 11 . Continue reading Startup Teams Take Top Honors at Governor’s Cup
Arkansas State Representative Warwick Sabin will deliver a talk on the social entrepreneurship movement in Arkansas at Willard J. Walker Hall, room 403, on the University of Arkansas campus, at 8:30 a.m. on Saturday, April 22. The talk is free and open to the public, and no registration is required. Continue reading State Rep. Warwick Sabin to Speak on Social Entrepreneurship
Two University of Arkansas alumni and their wives are contributing a total of $600,000 for a new entrepreneurship hub that will support students from across campus. Jerry and Kay Brewer of Fayetteville are contributing $500,000 to create the Brewer Family Entrepreneurship Hub, and their son, Clete Brewer, and his wife, Tammy, of Rogers are contributing another $100,000. Continue reading University Receives Two Campaign Gifts in Support of Entrepreneurship Hub
Grox Industries, a University of Arkansas entrepreneurship team developing a nanomaterial-based glass coating that improves the energy efficiency of windows, will compete with some of the world’s top universities for more than $1 million in prizes at the 17th annual Rice Business Plan Competition at Rice University, April 6-8, 2017.
March 16 marks the opening of the 2017 People’s Choice Competition that challenges the spirit of each university. Team members, fellow students, alumni, family and friends can vote for their favorite team via a Facebook survey. People can participate by going to https://poll.fbapp.io/2017rbpc. The winner will be announced, Saturday, April 8, at the awards banquet. More than 16,000 votes were cast in 2016.
The team includes U of A students:
- Andrew Miles, an executive M.B.A. student in the Walton College
- Witness Martin, a master’s degree candidate in electrical engineering in the College of Engineering
- Ting Zheng, master’s in accounting in the Walton College
- Willie Evans, an undergraduate chemistry major in the J. William Fulbright College of Arts and Sciences
- Stonie Hopkins, who is also enrolled in the executive M.B.A. program.
The winner will take home a grand prize valued at more than $450,000, including seed funding and the opportunity to ring the closing bell at NASDAQ Marketsite. Judges select the winner based on the company that represents the best investment opportunity.
The teams for this year’s competition were chosen from nearly 350 entrants to compete in four categories: life sciences; information technology/Web/mobile; energy/clean technology/sustainability; and other.
More than 163 former competitors have gone on to successfully launch their ventures and are still in business today and another 20 have successfully sold their ventures. Past competitors have raised in excess of $2 billion in funding and created more than 2,000 new jobs.
More than 140 corporate and private sponsors support the business plan competition, which includes 275 judges from the investment sector and awards more than $1 million in prizes. Top prizes include the $300,000 Investment Grand Prize from The GOOSE Society of Texas, the $200,000+ OWL Investment Prize and the $100,000 Cisco Innovation Challenge Prize.
This year’s other prizes include the $50,000 U.S. Department of Energy Clean Energy Prize, the $50,000 Second Prize, the $25,000 nCourage Women Courageous Entrepreneurs Prize, the $25,000 Women’s Health and Wellness Innovation Prize and the $20,000 NASA Earth/Human Health and Human Performance Innovation Cash Award.
For more information on the 2017 Rice Business Plan Competition and past competitors’ success stories, visit www.rbpc.rice.edu.
Grox Industries, a University of Arkansas entrepreneurship team developing a nanomaterial-based glass coating that improves the energy efficiency of windows, won first place at the University of Manitoba’s Stu Clark Investment Competition on March 11. Continue reading Start-Up Team Wins University of Manitoba Investment Competition