{"id":34284,"date":"2026-08-07T13:39:51","date_gmt":"2026-08-07T20:39:51","guid":{"rendered":"https:\/\/www.uwb.edu\/news\/?p=34284"},"modified":"2026-08-07T15:53:29","modified_gmt":"2026-08-07T22:53:29","slug":"from-class-project-to-pop-up-business","status":"publish","type":"post","link":"https:\/\/www.uwb.edu\/news\/2026\/08\/07\/from-class-project-to-pop-up-business","title":{"rendered":"From class project to pop-up business\u00a0"},"content":{"rendered":"\n

Ideas for new businesses often crop up like daisies for entrepreneurially minded students at the University of Washington Bothell\u2019s School of Business. An essential part of their education is learning how to identify which ones to weed out to make space for the one they want to pursue most. <\/p>\n\n\n\n

For Liam Reinemer, that idea first came about during a group project in his Entrepreneurial Marketing course. Many ideas for hypothetical businesses came up, but there was one that stuck: a matcha cafe. <\/p>\n\n\n\n

\u201cI threw out a lot of ideas because it was just a school project building a business proposition, and nothing real had to ever come out of it,\u201d said Reinemer, who graduated with a degree in Business Administration in March 2026. \u201cBut as I started working on the idea for a matcha cafe, I felt more passionate about it and felt like it was something that I could really do.\u201d <\/p>\n\n\n\n

Since its conception, the project has grown into the real-world pop-up business \u2014 Nonda Matcha \u2014 at the hands of Reinemer and his friends. <\/p>\n\n\n\n

\n
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A taste of Japan<\/strong> <\/h2>\n\n\n\n

Partway through his undergraduate education at UW Bothell, Reinemer moved abroad to study in Japan for a year. Among his favorite things about Japan was the cafe culture and the time he spent studying with friends over a cup of matcha. <\/p>\n\n\n\n

He missed that culture when he returned to campus. The idea of opening a cafe stayed in the back of his mind until the Entrepreneurial Marketing course, taught by Christy Johnson, affiliate instructor in the School of Business. <\/p>\n\n\n\n

His co-founder and groupmate in the project, Leatha Dunkin, had also lived abroad in Asia and shared his love for the cafe scene. <\/p>\n\n\n\n

\u201cIt was natural for us to collaborate,\u201d said Dunkin (Business Administration \u201926). \u201cI love the logistical side of marketing and building brand awareness. Since I am pursuing a career in marketing, this was a great step to learn how to develop a brand\u2019s purpose, target market and mission statement.\u201d <\/p>\n\n\n\n

Dunkin helped bring the idea to life from scratch and provide initial input. When Reinemer decided to move forward, Dunkin gave him her blessing but had to step back from launching the business idea after giving birth to her son. <\/p>\n\n\n\n

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The value of scalability<\/strong> <\/h2>\n\n\n\n

Encouraged by Johnson to continue working on the project, Reinemer did an independent study with her during his final quarter. <\/p>\n\n\n\n

\u201cComing back to UW Bothell after Japan, I felt ready to try different things and start a business,\u201d he said. \u201cChristy pushed me to do independent study and said that, if I felt really passionate about my idea and the work I did in class, I could absolutely start my own business.\u201d <\/p>\n\n\n\n

While he didn\u2019t have the capacity or the money to open an entire cafe, he played with the notion of scalability in his independent study. He arrived at the idea of doing a pop-up business and connected with some of his friends and fellow classmates to help make it happen. <\/p>\n\n\n\n

\u201cWe started doing very experimental things and doing pop-ups, and it was a nice cost-effective way for us to kind of figure out how to actually run a business,\u201d Reinemer said. \u201cIt gave me and my team the real-world experience without the full commitment of starting a brick-and-mortar business. <\/p>\n\n\n\n

\u201cIt\u2019s also been really fun. We\u2019ve built a community around this project as well and our teammates just love working together.\u201d <\/p>\n\n\n\n

From the baristas to social media and marketing support, Nonda Matcha now has an entire team of volunteers supporting it \u2014 most of whom are current or former UW Bothell students. <\/p>\n\n\n\n

\"A
Right (l-r): Jessica Sidorov (Business Administration, \u201925), Wynne Tseng (Human Centered Design & Engineering at UW in Seattle, \u201924), Leatha Dunkin (BA, \u201926), Liam Reinemer (BA, \u201926), Jessica Phounsanoy (BA, \u201926), Jacklynn Nguyen and Jasmine Sia.<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Teamwork pays off<\/strong> <\/h2>\n\n\n\n

Among Reinemer\u2019s regular team members is his friend and trusted consultant, Jessica Phounsanoy. She confers with him on a lot of the financial and strategic portions of the business and works as a barista at the pop-up events. <\/p>\n\n\n\n

\"Two
Liam Reinemer and Jessica Phounsanoy.<\/figcaption><\/figure>\n\n\n\n

\u201cI joined his team not just because I like what he does, but because Liam has a really good personality that draws people in,\u201d said Phounsanoy (Business Administration, \u201926). \u201cIt\u2019s been fun, but it\u2019s also scary because Liam is my good friend, and he self-funded so that was a really big investment on his part. It made me want to do well and do better for him.\u201d <\/p>\n\n\n\n

The first event was especially daunting, she recalled. The team wasn\u2019t sure if anyone would show up. But when they looked outside the window and saw a line of people waiting, she knew their efforts had paid off. <\/p>\n\n\n\n

One of the things that makes Nonda unique is the flavors it offers, Phounsanoy said. While they use a lot of Japanese flavors, Reinemer also draws inspiration from his Filipino heritage \u2014 using ingredients such as calamansi, a citrus fruit native to the Philippines. The team rotates flavors, featuring both new and returning drink specials at each pop-up.<\/p>\n\n\n\n

Now that her son is a bit older, Dunkin also continues to support Nonda as a barista and marketing coordinator. <\/p>\n\n\n\n

\u201cI really enjoy bringing an idea to life. I love the matcha community \u2014and meeting and serving people in the Seattle area,\u201d she said. \u201cIt’s incredible to see how far Liam and Nonda Matcha have come in such a short time.\u201d <\/p>\n\n\n\n

“Christy pushed me to do independent study and said that, if I felt really passionate about my idea and the work I did in class, I could absolutely start my own business.”<\/p>Liam Reinemer, Business Administration \u201926 <\/cite><\/blockquote><\/figure>\n\n\n\n

Lessons learned, connections made<\/strong> <\/h2>\n\n\n\n

While he\u2019s uncertain what the future may hold for Nonda, Reinemer and his team try to do as many pop-up events as their busy schedules and day jobs will allow. <\/p>\n\n\n\n

Each pop-up is a learning experience, he said, and whether Nonda grows into something bigger or not, the lessons learned will carry over to whatever comes next. <\/p>\n\n\n\n

\u201cI loved going to UW Bothell and everything my classes taught me, but more than anything it\u2019s the network that UW Bothell gave me and being able to bring everyone together who really made this happen \u2014 as well as the push that Christy Johnson gave me to do what I am most passionate about,\u201d he said. <\/p>\n\n\n\n

\u201cI\u2019m really grateful for the experiences I\u2019ve had, the team I\u2019ve built and for taking a risk and pushing myself to do it.\u201d <\/p>\n\n\n\n

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With a passion for Japanese cafe culture and a team of supporters,\u00a0alumnus\u00a0Liam Reinemer\u00a0created Nonda Matcha.\u00a0<\/p>\n","protected":false},"author":121,"featured_media":34293,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_is_archived":false,"_archived_contact_email":"","footnotes":""},"categories":[1],"tags":[],"school":[],"class_list":["post-34284","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":{"related_links":{"toggle_visibility":false,"link_1":"","link_2":"","link_3":"","link_4":"","link_5":""},"highlight_box":{"toggle_visibility":false,"title":"","content":"","button":"","button_style":"angled-purple-button","button_screen_reader_text":""},"contact_type_1":{"toggle_visibility":true,"contact_title":"","email":"","phone":"","box":"","address_line_1":"","address_line_2":"","location":""},"contact_type_2":{"toggle_visibility":false,"contact_title":"","email":"","phone":"","box":"","address_line_1":"","address_line_2":"","location":""},"social_media":{"toggle_visibility":false,"facebook_url":"","instagram_url":"","linkedin_url":"","twitter_url":"","youtube_url":""},"blog_archive_sidebar_visibility":false},"yoast_head":"\nFrom class project to pop-up business\u00a0 - 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