Through a series of interviews with successful small business owners, Movers & Makers will introduce you to the people making the goods that are moving our local economy.

For this month’s Movers & Makers, Neighborhood Notes connected with one of Portland’s cool treat entrepreneurs, Kevin Bell, founder of Oregon Ice Works. We talked business and left room for dessert.

NN: What was the inspiration for Oregon Ice Works?

KB: Growing up in Philadelphia, "water ice" is a summer staple. Some people call it Italian ice. I always loved the stuff—it's sweet and refreshing. I saw the bounty of fruits from the Pacific Northwest and thought the product would fit in here.

Our product is made with real fruit and is naturally vegan and gluten free, so it is something anyone can enjoy. We launched in April 2010. We are going into our third summer and couldn't be happier about it.

NN: Access to capital is a common challenge for startup businesses. How did you finance the launch of Oregon Ice Works?
KB: Family helped me the most. I didn't want to go for the bank loan, so I used my personal finances with help from family. I think this seems to be the way most people start out.

NN: Did you have any background experience that prepared you for starting a food business?
KB: My background is in sales and marketing. I had no previous cooking experience. Needless to say, I have learned a lot. I have a far better understanding of how a business operates and where my strengths and weaknesses are as an employee and a person.

I have also grown as a cook, seemingly making the jump from a hobbyist to a professional. I have received some very nice compliments from people whom I admire—it's fairly mind-blowing to me.

NN: As you developed Oregon Ice Works, where did you go for business planning support?
KB: I received tons of advice from friends, family and professionals. I had friends of mine who are chefs aid me in understanding how ice creams and ices are made. I had friends with business experience review my projections and budgets. I asked anyone and everyone what they thought. I still do. I think it drives some people nuts; sometimes it drives me nuts. Everyone has their own opinion.

NN: You expanded from solely a food cart operation to include wholesaling Oregon Ice Works at Whole Foods. How did you manage that transition?
KB: We managed that transition by expanding our manufacturing facility and taking on a commercial kitchen space. The kitchen also allowed us to begin using our second cart for catering and events.

Whole Foods actually came to me and asked for our product. New Seasons has as well. It's a real challenge for a small business with a limited budget for expansion and a limited sales season. We actually have discontinued servicing Whole Foods. However, we may place product in the store in the future.

NN: Any advice for food entrepreneurs who are considering placing their products in a grocery store?
KB: I would recommend you really look at your budgeting and costing. It's essential to know what you want to make for your product, and whether the market will bear that price. It's a struggle to create a product that is profitable while using quality ingredients.

NN: A couple years ago, you couldn’t open a magazine or newspaper without seeing an article about Portland food carts. What does the Portland food cart economy look like these days?
KB: I think the Portland food cart economy will always be moving, no pun intended. I think as long as someone has an idea and a dream, food carts will come and go. It's an opportunity to have a shot. I have been incredibly grateful for my ride on the food cart wave. It's been the best thing I have done in my life.

NN: What is your favorite frozen treat?
KB: My favorite frozen dessert is a double chocolate malt milkshake—if a little peanut butter is thrown in there I wouldn't complain!

What Portland entrepreneur would you like to hear from in next month's Movers & Makers?