FROM IDEAS TO MARKET

by Caitlin Hofen Surrounded by countless numbers of ingredients, measuring cups and multiple test batches, famous chefs to at-home cooking enthusiasts have a dream to make new food creations to feed the hungry public. Following hours of preparation, revisions and even perspiration, ideas become reality and new products are born. Two Rangers followed the actions of other culinary artists and, with hard work, turned their ideas into products on the shelves.

JR A native of Ponca City, Okla., Ryan Hintergardt, ’99, ’01, holds deep ties to both Northwestern and Alva. “I graduated high school in 1995 and continued my education at Northwestern, where I played baseball from 1996 to 1999,” said Hintergardt. “I coached there until 2002, then took the job as the Sports Information Director from January 2003 until I left in September of 2011. “I received a bachelor’s degree of physical education with a minor in business. I then turned the business minor into a master’s degree in business administration two years later.” Hintergardt believes his Northwestern education helped him establish his own business from the ground up. With that education and the guidance of a friend, Hintergardt created his own recipe for barbeque sauce named JR Okie Smokie Gourmet BBQ

Sauce.

“After being cut back in hours working in the oil and gas industry, I found my own side business.

Initially, I wanted slow growth. Working full time makes it hard to balance both jobs, so all I asked for was slow, steady growth for this business.” As with most business ventures, obstacles happen. “The distribution company we initially went through continued to raise their prices the longer we used them. We have since found a company that I work closely with to help in distributing our products at a more affordable rate.” Hintergardt says exposure of a product is crucial to startup businesses. “We wanted as many people to try our product as we could when we were first starting out. We think it’s good. We wanted it in the hands of as many consumers as possible, hoping they would think the same and then reorder. With our original barbeque sauce, we have one specifically for Northwestern called Ranger BBQ Sauce. It is distributed to

businesses in Alva.” Today, JR Okie Smokie Gourmet BBQ Sauce can be found in multiple states and locations.

After living in Alva for 16 years, Hintergardt still feels the impact of this small town in northwest Oklahoma. “I talk to or run into somebody with Northwestern or Alva connections what seems like every day. I still talk to my friends who I made while living there. Northwestern has made a tremendous impact on my life.”

Support and understanding are critical for any small business, and Hintergardt credits his family for helping him make his business possible. “My family was 100 percent behind me to begin production of JR Okie Smokie Gourmet BBQ Sauce. While I was working in the oil and gas industry in Oklahoma City and was cut back in hours, the idea became a reality. “After mentioning it to my mom (JoAnn Hingtergardt, ’70 graduate), my wife Christie and immediate family, everyone got behind me and continued to support me. I can’t thank them enough.”

Growing up on a farm near Seiling, Okla., Paul Geisinger, ’03, worked with his family to raise wheat, alfalfa and high-quality beef. During his high school years, his family sold the farm and opened their own restaurant, Flying G Steakhouse, in Seiling. “I put myself through college at Northwestern by joining the Army National Guard,” said Geisinger. “I was deployed to Iraq in 2003 and Hurricane Katrina in 2005. I graduated from Northwestern in December 2003 with a bachelor’s degree in business administration. Following my time there, I primarily worked in the oil and gas industry from late 2004 until September 2018.” Northwestern still holds a special place in Geisinger’s heart. “The people I met at Northwestern have definitely made an impact on me. They are some of my best consumers today. I hope to be able to sell my product in Alva soon, and reach a new generation of Rangers.” Focusing on improving his own diet gave Geisinger the idea and motivation to develop his own beef jerky recipe, later becoming Flying G Jerky. “Back in 2018, I was doing the Keto diet with low carbs and no sugar. I could not find any Ketofriendly beef jerky that was free of the ingredients I couldn’t eat. I started to work on my own recipe, trying several different things. Finally, I got it right where I wanted it. “Before I knew it, friends and family members were asking me for large bags of jerky for different events. I wanted to see how far this could go. My wife, Nicole, and I talked about it, took some money from savings and found a co-packer in Yukon, Okla.” With the help of the co-packer – a company that helps multiple clients package their products – Geisinger was able to produce multiple test batches while still working in the oil and gas industry. In his spare time, he would get his product out to the public and then note any feedback.

“After being laid off last year, I felt it was a sign to focus on the jerky and distribute it across Oklahoma. I buckled down and concentrated on it, going into the smokehouse where it’s made and helping produce the jerky so I could get it out to other shows. As I gained experience, the head copacker decided he wanted me there full-time. He is now training me to take over his business one day as he is wanting to slow down and retire.” Today, Flying G Jerky can be found in more than 300 independently-owned convenience and grocery stores across multiple states.

The process of starting a business is no simple task, and family life is impacted as the business changes and grows. “The biggest thing that has affected my family involving my business would be the amount of time we spend together. When we were getting it off the ground, I spent many evenings after work doing all my research, time meeting with my copacker and hours working weekend shows. Now that we have moved to a different season of the business and I am actually working side-by-side with my co-packer, many of my evenings are still taken up with several different aspects of growing the business. “We have learned that certain things in our lives are going to have to be sacrificed. We have to prioritize and spend more quality time together rather than quantity.” ––

Hintergardt and Geisinger know what it takes to turn an idea into a reality. Still holding deep-seated ties to Northwestern and the people with whom they made connections, these two proud Rangers show that creating one’s own opportunities produce rewarding results.

Geisinger with his daughters Sloan (left) and Brynn (right), and wife Nicole.

August 19, 2019

Each year, on the first day of school, the Northwestern Foundation & Alumni Association hosts “Ranger Wake Up.” Donuts, apples, bottles of water, coffee and encouragement are offered to students on their way to morning classes.

Keynote Speaker: Keith Ballard, Ed. D. (right) is a 1975 graduate. Ballard shared that his extensive career as an educator and administrator afforded him the opportunity to continously learn, while putting students first.

Student Speaker: Ethan Sacket (below), fourth generation Ranger and junior business dministration major, also spoke at the event. His humor and personal experience made for an entertaining speech.

October 1, 2019

The Northwestern Foundation & Alumni Association hosted its annual Donor Dinner in the Student Center Ballroom. Donors were joined by President’s Leadership Class students, Northwestern Scholar Ambassadors and Northwestern senior staff as they celebrated Northwestern. Photo captions:

1. Richard Ryerson and daughter, Julia Witherington.

2. Deb Corr (center) visits with Harvey and Barbara Reeg.

From left: Briley Yunker, Riley Beeler, Keith Kisling, Darrell Wessels, Grace Wessels and Marlene Kisling.