Today we’d like to introduce you to Molly Schemper.
Hi Molly, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I have always had a love of food & hospitality, since growing up literally in a restaurant (the restaurant my parents and uncle owned was in an old farmhouse, where we also lived). But, my parents encouraged me to not go into the hard work of food service so I got a degree in Marketing and spent some years at an advertising agency before finding my way back. I worked as a server, bartender, and personal chef before starting my own catering company in 2005. I ran that business, FIG Catering, for 14 years (until the pandemic) and since then have been consulting to other food and hospitality businesses. I basically use all of my skills from catering in different applications and for different clients – from bar management, to venue design, to menu development, to sales. I like the flexibility and diversity of my work now and I like that my hours are more manageable than catering.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Does anyone ever say it’s been a smooth road? Some of the biggest struggles involved personal and personnel relationships – for 12 years I worked with my spouse, which was fun, but, ultimately, helped our marriage fail. I disappointed friends and family who couldn’t see me AT ALL during the summer. I lost friends who were angry when my business was successful. I pissed off people by being honest. And, I struggled with employees who had their own struggles, coworkers who felt slighted and/or wronged, and partners who had their own agendas.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I specialize in helping businesses and business owners realize what they are good at and concentrating on that while outsourcing the rest. I don’t think I was always good at this in my own business, but I definitely got better at saying “no” to things that didn’t make sense and focusing on my strengths.
I am known for being honest, setting realistic goals, being a hands-on leader & manager, and my work in sustainability.
I think my honesty is what sets me most apart. I never try to sugar-coat things and find that most often I am trying to tell my clients not to do things or, at least, being Devil’s advocate.
Do you any memories from childhood that you can share with us?
I have so many great memories, but a lot of my earliest memories are of the restaurant and I think that’s why I made my way back to foodservice. I remember watching our baker, Alice, make pies including the smell of vanilla custard cooking on the stove. I remember our boisterous waitress, Audrey, refilling ketchup bottles and taking orders on green notepads. And, I remember playing in the front yard on an antique, rusted tractor that had geraniums planted in it.
Contact Info:
- Instagram: https://www.instagram.com/fighospitality/
