It began over a basket of tater tots. After being dissatisfied with the bar’s offering of condiments: ranch, hot sauce, etc., Jessica Zutz and her team of other University of Oregon business school graduate students came up with the idea: a line of flavorful, perfectly pairing, tater tot-enhancing ketchup.
Thus, “Red Duck Ketchup” was born.
“Every other condiment had been varied and innovated. Ketchup hadn’t,” Zutz said.
They were students of the UO project-based class New Venture Planning when Zutz and the other co-founders Kurt Barajas, Shannon Oliver and Karen Bonner knew they wanted to work together, all having specialized in different areas of business organization. When they came up with the idea for Red Duck Ketchup, an “A” was excitedly expected for class, unlike the real-world business endeavor.
When it was time for their final presentation, the team decided to actually make ketchup and share it with the class. Their flavors, Spicy, Curry and Classic, were enjoyed by all and welcomed with a fanatical response. They got an A and encouragement for real-world expansion.
After entering the Lundquist College of Business’ prestigious graduate-level Venture Quest investment competition and winning first place, the team locked in on a plan: Red Duck Foods, in time, would go international as a real business endeavor.
Enter the Kickstarter campaign: Over a one-month period last May, the Red Ducks raised over $25,000 for a production facility, well surpassing their goal of $20,000.
“It was the best thing we did for the business,” Zutz said. “Many of the backers are still regularly buying from us.”
And it’s because the ketchup is good. The Classic, smoky and sweet, was inspired by summer food favorites — such as heirloom tomato salads and balsamic reductions.
“With this guy, the sky is the limit,” reads their website, RedDuckFoods.com. Their spicy, Latin-flavor infused ketchup proves nostalgic to Barajas and his San Diego, near-the-border roots, and their flavor Curry had help from Bonner, the team’s world traveler. The team also takes pride in the quality of their products, which are organically sourced and preservative-free.
“I thought ketchup was kind of an interesting choice,” said New Venture Planning professor Nathan Lillegard. “They passed up some really great job offers.”
Lillegard, who received a large thank you from the team, has seen the entire Red Duck Ketchup transition from an initial class project idea to the successful and promising expenditure it has become today. A little surprised at the product itself, Lillegard isn’t at all with the team.
“They’re really motivated and hard working,” he said. “And that’s why they’ve seen success.”
Think that you may have an idea for the next big thing? Commercial and conventional or quirky and ketchup-y?
“Go for it! Try!” Zutz said. “It’s a great thing to be able and share.”
In the future, Red Duck Ketchup hopes to introduce new flavors and expand to different condiments and spice blends.