Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with Chris Maxson, Owner of The Creperie Cafe, located in Boise, ID, USA.

What's your business, and who are your customers?

We have been making European-style crepes since 2010. No sugar, no salt, no artificial flavorings. The fresh ingredients and the subtle flavors make each crepe an adventure. Everyone loves crepes!

Tell us about yourself

I love to cook and to serve. People tell me how much they love the crepes and items on our menu. I get a natural high just seeing happy faces after they visit the shop!

What's your biggest accomplishment as a business owner?

Building it from a 50K a year business to over 300K. Being able to help my community and employees financially.

What's one of the hardest things that comes with being a business owner?

Dealing with the government, state, and local. Everyone has a hand in your pocket, and some even want to tell you how to do business. Each entity thinks they are a choke point of safety, and each one thinks its paperwork is more important than any other agency. But keeping a healthy balance in business, customer satisfaction, employee retention, profitability, and finally, your own personal sanity!

What are the top tips you'd give to anyone looking to start, run and grow a business today?

  1. Know your market. If it is an original idea or a different business, focus on building a lot of customer education. Teaching people that crepes are popular in Europe, like hamburgers in America. Feeding someone something they had never experienced. It's a real kick!
  2. Know your supply chain. It helps you control costs, and it keeps you in business. Lack of that knowledge will force you to find other suppliers that may charge more or do not have the same quality. Your business needs consistency!
  3. Be consistent in all things your business does. Be open on time, and close on time. Provide a quality product and be sure that training makes sure that quality stays in check with quantity. Consistency will keep customers, and inconsistency will drive them away. Build it, they will come, be open when your hours are posted and close on time. They will come between the hours you make your business available.

Where can people find you and your business?


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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