We recently connected with Pilar Harris and have shared our conversation below.

Pilar , thanks for joining us, excited to have you contributing your stories and insights. Almost all entrepreneurs have had to decide whether to start now or later? There are always pros and cons for waiting and so we’d love to hear what you think about your decision in retrospect. If you could go back in time, would you have started your business sooner, later or at the exact time you started?

I have always had a love for food, the art of cooking intrigue me since a little girl. I have always been the friend that cooks and host an over time people kept telling me to sell plates or do catering. I personally was like no way I’m not that good but as time past more and more people kept saying it , so I jumped out the window and said here goes nothing. Scared and all I started my business February 1st 2020 selling small plates and ended up with more orders then I could handle and the rest was history. At the time I was working full time at a start up meal service company and feeling like this is not where I want to be growing somebody else business and not my own so I quit not knowing how I was going to survive off my small business that just started it was a struggle with no job not much seed money just friends helping me here and there because they believed in me.I do wish I would of started a lot sooner and not doubted myself cause by now I’m sure things would be on a even higher level but I’m thankful cause this all started in my tiny apartment.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers

My name is Pilar Harris  I’m the owner/ Executive Chef of Pea’s Kitchen LLC located in Queens Ny. I’m a private chef and event cater. I got into the industry in 2020 working with other established chefs who mentored me and pushed me to my full potential. My menu ranges from soulfood to West African cuisine, because of the many mentors I have had I took a piece of everything I learned and made it my own. I also pride myself on being able to execute most ideas a client throws at me, custom menus are what I do the best. One thing I can say is I’m most proud of how far this has taken me, my dream started in a small 2 bedroom apartment in Brooklyn selling $10.00 plates , to catering for celebrities like Kyrie Irving all off word of mouth and social media. I am truly humbled and cannot wait to see what is next.

What’s been the most effective strategy for growing your clientele?

For me it’s been word of mouth and social media I’m constantly posting content which is key we live in the social media era , people eat with their eyes so content is a must. Word of mouth I have been blessed to have people who speak highly of me and recommend me to others. When doing events I always walk around talk to guest an make sure they are satisfied. I’m open to constructive criticism as well , listening  to you client is key. Also  continuously learning and educating your self so you can always have something new and exciting on the menu.

Any thoughts, advice, or strategies you can share for fostering brand loyalty?

I keep a log of clients both past and potential ones that have maybe reached out but never booked. I always acknowledge them on holidays offer referral insensitive. If I know I did an event for them prior such as a birthday or anniversary, I always touch base the following year if I’m available. People love personalized service and you will always retain client loyalty that way.

Contact Info:

• Instagram: @peas.kitchen
• Linkedin: Pilar (Peas kitchen) Harris