Made at the Kitchen Table

by: Photo By Maura Schwartz - Students from front, left, Gustavo Rico, Juan Carlos Giron, Gerardo Martinez, Yesenia Sharp (trainer/interpreter). Standing, Silvia Chaides, Graciela Lopez, Norma Cardenas, Evangelina Rico, Guadalupe Zamora. Back row, Emigdia Pascacio, Guadalupe Terrazaz, Martin Zamora. Not pictured, Maria Socorro Renteria, Cristina Solano, and instructor Maura Schwartz.

   Twelve local residents recently graduated from the Made At The Kitchen Table training program for Hispanic entrepreneurs.
   Taught by Madras resident Maura Schwartz, the free six-week class provides instruction on how to budget, do break-even analysis, income and expense analysis, develop product costs and price items appropriately. Yesenia Sharp was the interpreter for the class.
   Students learn how to manage cash flow for inventory and supply needs, and how to create and implement individual product quality standards.
   "They are encouraged to work together after completing the class, through informal quality standards, purchasing and marketing groups," Schwartz said.
   "I was so happy for this class. Maura and Yesenia helped so much," said Guadalupe Zamora, who took the course with her husband Martin.
   Martin agreed, "We learned how to make the inventory by the week and have a book to show our inventory. And how to figure the direct cost and indirect cost to keep track of the exact amount we spend and what we make."
   Together they operate Tacos Zamora, a Mexican food van located in the parking lot of the Relax Inn.
   Jose Heron, who opened the El Salvador Restaurant earlier this year, said he heard about the class from Yesenia Sharp and signed up.
   "I learned how to buy products; how to buy more product for less money (such as through co-ops). There's a guy from Prineville who has Mi Tiendita Restaurant. He's going to L.A. and maybe we will buy together and share the gas," Heron said.
   In the class he said he also learned how to make customers happy by waiting on them faster, and how to do cost analysis. "I have to figure out how to price the product to make money," he said.
   Made At The Kitchen Table has been offered twice in the Madras area, once in English and once in Spanish. It will be offered in Warm Springs in May, and again in Madras in September.
   Funding for the curriculum and instructor is through the Oregon Economic and Community Development Department and the USDA Rural Development Initiative.
   For more information about upcoming sessions, contact Yvonne Iverson at 553-1034 for the Warm Springs program, or Jamasa Sattler at 420-8997 for the Madras area program.
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