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|Articles - February 2013|
|Monday, January 28, 2013|
BY LINDA BAKER
Eighty percent of young adults eat one snack bar per day, the gluten-free category is growing at about 30% a year, and growth in the organic and natural foods market outpaces the food market as a whole. Collectively, these developments are driving rapid growth at Bridgetown Natural Foods, a Southeast Portland contract manufacturer of organic and gluten-free snacks, including fruit bars, baked goods, granola and cookies.
“The fundamentals are very strong,” says Dan Klock, chief executive of the 3-year-old, privately held company.
In 2012 Bridgetown doubled its revenues and is expected to do the same in 2013, Klock says. The company landed a $7 million line of credit from NewStar Business Credit in November to finance working capital and is planning further expansion, including installing two new processing lines at the company’s manufacturing plant in the Lents neighborhood. That project will allow Bridgetown to hire 50 additional employees, bringing the total number of workers to about 250.
A one-stop shopping center for emerging brands, Bridgetown does more than make and package products under different labels. The company also offers a variety of services ranging from research and development to purchasing ideas to helping entrepreneurs raise capital.
“We focus on people who are developing their business,” says Klock, adding that Bridgetown’s typical customer is someone working out of their kitchen, looking to sell value-added products to grocers such as New Seasons or Whole Foods.
“If you wanted to sell a fiber bar to a large brand such as General Mills, you wouldn’t come to us, because there are bigger plants,” Klock says. “But if you wanted to make an artisan granola with fruits and nuts and berries, we would be someone who understands the supply chain.”
The company’s innovation strategy focuses on ingredients and delivery method. For example, Bridgetown focuses on how to incorporate popular fresh ingredients such as kale or chia seeds into a bar or other portable snack format. The company is one of the few gluten-free-certified plants in the country. It also adheres to a triple-bottom-line business philosophy, from selling all its waste as hog feed to hiring more than 80% of its employees from the neighborhood.
“People are continuing to shift to natural foods, and millennials are prioritizing innovation and choice,” Klock says. “The demographic trends are favoring us.”
Wednesday, July 15, 2015
We asked readers how Obamacare has impacted their business.
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The sweltering weather didn't keep the crowds away. Although the numbers were down slightly from last year, the Oregon Food Bank raised $850,636 to fight hunger. About 80,000 people attended despite temperatures in the upper 90s.
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Oregon Sick Leave is here, and changes to the federal white-collar worker regulations are on the way. This workshop will prepare you for both. We invite you to participate in an interactive discussion on how to start planning now for the future impact on your operations and finances.
Presented by OEN + CENTRL + YESpdx.
This Roundtable will cover numerous issues under the employer "shared responsibility" rules of the Affordable Care Act, including how to track the "full-time" status of variable-hour employees, temporary or seasonal employees, and employees who experience a change in status or a break in service. Additionally, we will provide a brief overview of Code sections 6055 and 6056, which require most mid-sized and large employers to submit their first information reports to the IRS in early 2016 regarding the health insurance coverage being offered to employees. We invite you to participate in an interactive discussion on how to prepare for the future impact of the shared responsibility rules on your operations and finances.