Success stories

Sheri DeBow, Napa

BACKGROUND
Sheri DeBow is a sculptor, painter and doll artist, living in the Napa Valley with her husband and five children. Her work is inspired by dreams, books, love for history and general life experiences, good and bad, she explained.

Sheri studied painting and drawing and took sculpture courses at Napa Valley College with Carolyn Broadwell and under the "Mad Scientist" of clay, Micheal Maday. She also attended life-changing workshops under Richard Carter at his professional studio in Napa Valley.

Wine Compliance Alliance, Napa

BACKGROUND
Ann started her career in 1989 in a tasting room. Then she moved into the winery lab at Beringer Vineyards, and eventually managed the lab for Sterling Vineyards. She also did some cellar work before focusing on compliance and tracking. Along the way, she developed winemaking record systems for Sterling Vineyards, Viansa Winery, Caymus Vineyards and Conundrum Winery.

Ann worked for six years as Winemaking Records Coordinator for Caymus Vineyards, and she soon realized the value of her skills to understand the complex regulations for winemaking compliance. She spotted a crucial need in the wine industry and filled it.

She applied her penchant for details and even wrote a book on wine label compliance. Plus she has strategically established herself as an expert consultant in winery compliance.

Molinari Caffé, Napa

BACKGROUND
“Local for locals” is the philosophy of Napa’s newest cafe, which opened last week serving Italian sandwiches, pastries, and French-pressed teas and coffees. “I’ve wanted to do this for 15 years,” said Rick Molinari, who spent eight months pulling together details for his cafe. “I guess it’s in my blood.” His parents owned the Rossi Delicatessen; his uncle was a teacher at Napa High School. Molinari traveled through Greece and Italy to get ideas for the cafe. He also brought back Italian espresso machines and cups. For his coffee and tea, Molinari is buying products from John Weaver, a former coffee master with Peet’s Coffee. For his other products, Molinari said he is trying to stick with local providers as much as possible. He opens with breakfast pastries from Sweetie Pies bakery, and Model Bakery is making the breads for the panini he’ll serve during the day.

Teddi Hosman Designs, Napa

BACKGROUND
Teddi Hosman is a successful Napa Valley jewelry artist of high caliber. She worked full time in the corporate world, left that career and followed her passion. She is now a full time artist, using skills and techniques, honed from 20 years as a jewelry artisan. She sells her work online, in galleries, and art festival venues. She also participates in Napa Valley Open Studios.

Tarla Grill, Napa

BACKGROUND
On August 29, 2011 Yusuf Topal contacted Charlie Monahan at the Business and Entrepreneurship Center at Napa Valley with a problem. He had sketched out a description of his new restaurant, the Tarla Grill on a single sheet of paper. He was seeking an SBA loan of $150,000 to bridge his $150,000 capital infusion and the landlord’s commitment of $168,000 for tenant improvement. Tarla Grill was already under initial construction inside the Avia Hotel, a trendy boutique hotel in the heart of the City of Napa.

Christine George Design, Napa

BACKGROUND
Christine George is a professional Napa Valley artist who actually makes a very good living with her art - a worthy accomplishment in today’s world. She does this by combining a myriad of skills and talents, and has established a freelance art business that includes fine art, photography, graphic design, and teaching at art institutions.

Based on a lifelong love of horses, she has successfully crafted a niche in equine art, photography and graphic design. During her career, she worked at Landor Associates Design firm in San Francisco, and later started her own design business while teaching as assistant Department Chair for San Francisco Academy of Art University for ten years, and chairing the Corcoran College of Art and Design Department in Washington DC for 2.5 years. She currently teaches packaging design and is the Freshman Faculty Mentor at the Academy of Art University in SF.

Cake Plate, Napa

BACKGROUND
Cake Plate started in 2007 by Lindsay Kroll selling designer clothes for women and is operated as a sole proprietorship. The name of the business comes from Lindsay's fondness for old cake plates. Lindsay grew up in Napa and worked in the area prior to opening this store. Her great number of relatives, friends and acquaintances has been very instrumental in the growth of the business. In addition Lindsay has a good eye for design, decorating and creating unique displays. Business is generated not only at the store but with periodic "Trunk" shows in store and in private homes, including San Francisco. Recently, Cake Plate has expanded it’s client base.

Backroom Wines, Napa

BACKGROUND
Initially, Dan first sought advice from the SBDC in 2001, on opening a business, how to write a business plan and financial assistance. Backroom Wines was opened 10 years ago by Dan Dawson and is operated as a sole proprietorship. Business growth dictated expanding and it is now in its second location. Dan operates the business with one employee. Prior to opening his own business, Dan opened several similar operations including developing wine clubs. With his experience and client base, Dan was able to grow sales and become profitable from the start. His initial concept was to be in a back industrial area, hence the business name. However, an opportunity for a location in downtown Napa became available and Dan decided some foot traffic was desirable to add to his existing base and be plus for business. It made sense as at the time downtown Napa had little foot traffic and would not interfere with the more profitable part of the operation.

Superior Food Safety, Napa

BACKGROUND
Oscar Camacho is multi-talented, multi-culture and bi-lingual. He comes from Colombia and operates his business globally. He also has a passion for food safety.
In working with the Napa Small Business Development Center, he created a clear marketing strategy, and he followed his plan with intense dedication and follow-through. Business Model
First he recognized an emerging trend in the food industry, the urgent need for standardized food laws and regulations, and the systems to implement them. He then positioned himself as an independent food safety consultant.
CHALLENGES
The SBDC advisor helped Oscar write and design his business collateral. Writing text for his website helped him define and clarify his target audience and his objectives. He uses his website as a highly effective marketing tool.
Oscar was willing to complete the really hard work, like go to school and get all those food safety certifications. He is SQF certified– Safe Quality Foods, a global organization. He also joined the Retail World Wide Global Food Safety Initiative (GFSI Initiative) and got involved in standardizing food safety worldwide.
RESULTS
He is one among only 200 food safety experts, world wide. He landed ongoing accounts immediately. There was great need in the industry, he seized the opportunities, and positioned himself as an expert in his field.
He became a coach and trainer at Safe Quality Foods in Emeryville, teaching food safety, and is presently a food safety consultant and auditor referred by Safe Quality Foods. He works with Bay Area food manufacturing companies and beyond, to ensure their compliance with new food safety laws.
“The Napa Small Business Development Center advisor, Carolynne Gamble, provided the key elements for the success of my business. I would have not been able to develop the strategy in such a short time without the support I received to develop the marketing plan and web site for my business,” said Oscar.
Superior Food Safety
Oscar Camacho
707-337-5727
oscarcamacho@superiorfoodsafety.com
www.superiorfoodsafety.comBACKGROUND
Oscar Camacho is multi-talented, multi-culture and bi-lingual. He comes from Colombia and operates his business globally. He also has a passion for food safety.
In working with the Napa Small Business Development Center, he created a clear marketing strategy, and he followed his plan with intense dedication and follow-through. Business Model
First he recognized an emerging trend in the food industry, the urgent need for standardized food laws and regulations, and the systems to implement them. He then positioned himself as an independent food safety consultant.
CHALLENGES
The SBDC advisor helped Oscar write and design his business collateral. Writing text for his website helped him define and clarify his target audience and his objectives. He uses his website as a highly effective marketing tool.
Oscar was willing to complete the really hard work, like go to school and get all those food safety certifications. He is SQF certified– Safe Quality Foods, a global organization. He also joined the Retail World Wide Global Food Safety Initiative (GFSI Initiative) and got involved in standardizing food safety worldwide.
RESULTS
He is one among only 200 food safety experts, world wide. He landed ongoing accounts immediately. There was great need in the industry, he seized the opportunities, and positioned himself as an expert in his field.
He became a coach and trainer at Safe Quality Foods in Emeryville, teaching food safety, and is presently a food safety consultant and auditor referred by Safe Quality Foods. He works with Bay Area food manufacturing companies and beyond, to ensure their compliance with new food safety laws.
“The Napa Small Business Development Center advisor, Carolynne Gamble, provided the key elements for the success of my business. I would have not been able to develop the strategy in such a short time without the support I received to develop the marketing plan and web site for my business,” said Oscar.
Superior Food Safety
Oscar Camacho
707-337-5727
oscarcamacho@superiorfoodsafety.com

BACKGROUND
Oscar Camacho is multi-talented, multi-culture and bi-lingual. He comes from Colombia and operates his business globally. He also has a passion for food safety.

In working with the Napa Small Business Development Center, he created a clear marketing strategy, and he followed his plan with intense dedication and follow-through.

Platypus Tours Limited, Napa

Winery Touring Business Grows in Recession

BACKGROUND
This business was opened in August 2004 with a 5 year plan to reach $1.2 million in revenue. To date, there has been good growth but the company has not reached the projection for the current period. The owner, Don Rickard, has an extensive background in the restaurant business and has been able to employ 7 people including the owner.

Tours, which feature primarily smaller wineries, typically last around 6 hours. Each driver is familiar with about 40 wineries the company frequents and design the daily tour based upon inquiries regarding tastes and interests of the passengers that day.

Don began working with the Napa Valley College SBDC in the summer of 2007 and has continued to grow the business and thrive in a difficult economic environment.