Interested in starting your own entrepreneurial journey in food services but unsure what to expect? Then read up on our interview with Geetha Jayaraman, Owner, and CEO of Spoon & Sprout Inc., located in Houston, TX, USA.
What's your business, and who are your customers?
We are plant-based caterers and packaged food product manufacturers. Our core customers are flexitarians who care utmost about flavor if they have to consume vegan/plant-based foods.
Tell us about yourself
My sons and I had food allergies, which led to asthma. We didn't know what was causing it, and after many years of treatments, everything failed. I had to go back to the elimination diet, but also completely changed what we bought, where we bought it, and how food was prepared. Switched to predominantly organic and/or buying from local farmers who use organic methods but are not certified organic, making more things from scratch rather than the jars/bottles/cans which do come with preservatives. After diligently doing this, all our food allergies have gone away. I believe the cause is the highly processed foods/preservatives in foods that are packaged.
I wanted to create foods that had no preservatives (except the salt and spices in the food) and use wholesome organic ingredients, whole grains, and healthier sugars that brought so much flavor to the food. My motivation comes from customers who give us great reviews when they cater our services or order our meal plans. I know what I am doing is the right thing.
What's your biggest accomplishment as a business owner?
I did not go to culinary school. I am a self-taught chef, but I also care about nutrition. I completed a six-week Plant Based Nutrition Certification to learn how best to make food more nutritionally balanced. I have always been interested in nutrition, but putting those into practice is a work in progress.
What's one of the hardest things that comes with being a business owner?
You never switch off, especially in food. There is always so much to do. My menu changes based on what is available at the farmers market - which is where I get the bulk of my vegetables. There is a lot of constant planning, whether it be the meal plan or creating a menu for catering based on customer preferences.
What are the top tips you'd give to anyone looking to start, run and grow a business today?
- As a former cost analyst - I highly encourage business owners to hire someone to set up the books correctly and get help in the early stages. Mistakes are harder to correct later.
- Funding - food businesses are capital intensive - lots of manual labor. Don't give up your day job just yet.
- Marketing - learn to do it yourself first. Marketing agencies will tell you that they have worked with start-up businesses, and their fees range from $1000-$2000 a month, and it could take at least six months to see any results. That's not affordable when you start up. You, as the business owner, know your product better than anyone else. There is a personal touch. When you start, look to do events, markets, etc., where you can connect with customers for a minimal cost which also helps you gather their contact info as well as feedback on your product.
Where can people find you and your business?
Website: https://spoonandsprout.com/
Facebook: https://www.facebook.com/spoonandsprout/
Instagram: https://www.instagram.com/spoonandsprout/
LinkedIn: https://www.linkedin.com/in/geetha-jayaraman/
If you like what you've read here and have your own story as a solo or small business entrepreneur that you'd like to share, then please answer these interview questions. We'd love to feature your journey on these pages.
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