Spurred by the success of the TechCelerator program — which provides local start-up technology companies access to mentors, educational resources and other services — officials launched the FoodCelerator program to aid another group of business owners.
An initiative of the Greater Scranton Chamber of Commerce, University of Scranton Small Business Development Center (SBDC) and Lackawanna County, the seven-week program, which started Oct. 1, supports early stage, licensed, for-profit food businesses by helping them define a clear business model and plan for sustainable growth, strengthen core business management skills, prepare for future funding opportunities, improve marketing and branding, develop effective pricing strategies to support profitability and growth, navigate food safety regulations, and identify and manage common business risks, chamber officials said.
Additionally, they receive individualized counseling from the SBDC, chamber officials said.
“They’re awesome at their craft, and we’re helping to fill in some of the blanks that come with running a small business,” said Lisa Hall Zielinski, director of the University of Scranton SBDC.
The participants are Rebekah Gillette, Spices by Rebekah, Simpson; Angela Gonzalez, Grow Healthy Nutrition, Scranton; Jackie Kerekes, blend’d at The Training Loft, Clarks Summit; and Zachary Morgart-Filipski, Zax Bakeshop, Eynon. Those who complete all program requirements will be eligible for a $10,000 reimbursable grant for business growth expenses.
James Hazen, business relations coordinator for the Lackawanna County Department of Planning and Economic Development, said the financial support means a lot to the small firms.
“When you look at a bakery, the commercial-grade mixers alone can cost $10,000,” Hazen said. “It’s a huge investment for one piece of equipment. Now, they can start to really produce some income, generate jobs and put money back into the county, which is really important.”
Hall Zielinski described the FoodCelerator program as an interactive combination of instruction, discussion, workshops and follow-up homework.
“The chamber collaborates with the Carbondale Technology Transfer Center, as do we, on the kitchen incubator,” she said. “We started talking about if there was potential for a program centered around helping early stage food businesses grow. There are different types of businesses, different situations and different locations, but many small businesses are experiencing a lot of the same challenges or opportunities. When you’re trying to think through all the different aspects of owning and growing a small food business, it’s nice to get everybody at the table.”
While some of the same strategies apply to everyone, Hall Zielinski stressed the process will vary depending on each business.
“There is not one cookie-cutter approach,” she said. “Success is going to mean different things for different people, and that’s one of the things we’re helping them define.”
Owner Zach Morgart-Filipski poses for a photograph in his bakery Zax Bakeshop in Archbald Tuesday, Oct. 14, 2025. (SEAN MCKEAG / STAFF PHOTOGRAPHER)
Morgart-Filipski, who opened Zax Bakeshop, 234 Scranton-Carbondale Hwy., about a year ago, appreciates the community’s support and looks forward to expanding operations.
He believes guidance from the FoodCelerator sessions will be valuable when navigating the next steps.
“It’s not just I want to do this, and you do it; there is a lot of thought process behind it, analyzing everything and making sure there is a market for it,” Morgart-Filipski said. “Every day has been a new challenge or something different.”
As the sole operator of the shop, with some help from family and friends, Morgart-Filipski recognizes the need to add workers to meet future goals, including potential wholesale opportunities.
“We’re going to have to look into bringing on some employees to keep up with demand,” he said.
Morgart-Filipski found the collaboration with fellow new business owners valuable through the first two weeks of the program.
“They’ve given me some good ideas, especially for our down season after the holidays,” he said. “We’re all kind of in the same boat with growth, so it’s nice having that connection with someone who is going through the same things with limited staffing and resources.”
Originally Published: October 14, 2025 at 4:34 PM EDT