The newest student-run venture on campus, The Terrier Trader, will carry a unique assortment of products, from bakery, fair trade and eco-friendly, all spearheaded by students.
The Terrier Trader, which now inhabits the former computer lab on the first floor of the Kennedy Center (the computer lab has been moved to the KC basement), is a combination of The Terrier Bakery and The Olive Branch Fair Trade and Eco-Friendly store; it will also act as an outlet for products from Hiram-affiliated sources. The store had a soft opening on Wednesday, September 18, and the Grand Opening is set for September 25-28.
The store is part of The Center for Integrated Entrepreneurship’s Student Run Ventures (SRV). SRVs are college-owned, faculty-championed, curriculum-connected and student-run.
This semester, students from several courses and programs will run the The Terrier Trader, with the help of their professors. Kay Molkentin, director of the Center for Integrated Entrepreneurship, will work with five student managers through a Student Run Venture Internship; Amanda Armeni, assistant professor of accounting, will guide students in her Small Business Accounting Workshop as they work as Chief Financial Officers; and Ella Kirk, professor of French, will work with her First Year Colloquium Students in The Art of Making Dough, as they make baked goods to sell.
Linda Bourassa, professor of art, and adjunct Jack Carlton are in the process of creating Art with Heart, a new entrepreneurial project. Once established, they will sell products like stationary and t-shirts in The Terrier Trader.
Molkentinsaid the primary mission of The Terrier Trader is to provide experiential learning.
“The students are taking what they have been getting in the classroom and putting it into practice,” Molkentin said. “This is not like a test you get in a classroom where the answers are known.”
Through experiential learning, Molkentin believes her entrepreneurship students will learn people skills, responsibility, how to meet consumer needs and gain a better understanding of what it takes to start up a business.
Christopher Petri ’17 is enrolled in Kirk’s “Art of Making Dough” Colloquium, and said the opportunity to be involved in the Terrier Trader has helped him gain important business skills, just a few weeks into college.
“I have learned some basic marketing and leadership skills,” Petri, who hasn’t yet decided his major, said.
After only four weeks, Matthew Russell ’14, general manager, and Nathaniel Eaton ‘16, marketing manager, said that they have already experienced so much. So far there have been a number of challenges that have sprung up, but finding ways to overcome these has become a lesson in and of itself.
“I now know what working with a team really means,” Russell said.
Overall, the undergraduates working with The Terrier Trader will be able to go to future employers and say, “I didn’t just learn this stuff, I did this stuff.”
Eaton, who transferred to Hiram for the entrepreneurship program, said that this internship is just the first step to climbing the ladder to achieve his eventual goal of becoming a CEO.
Renovations and remodeling for the Terrier Trader were made possible with a grant from the Hoover-Price Foundation.
- Wednesdays: 11 a.m.-8 p.m.
- Thursdays: 11 a.m.-8 p.m.
- Fridays: 11 a.m.-4 p.m.
- Weekend College Saturdays: 10:00 am-2:00 pm
The Terrier Trader will carry:
- Clothing (75% off original price for opening week)
- Fair Trade Coffee and Tea
- Terrier Bakery Goodies (breads, pastries, cookies)
- Uncle Jim’s Hot Pepper Mustard
- 7th Symphony Sauce