We recently connected with Adriana Garrido and have shared our conversation below.

Adriana, looking forward to hearing all of your stories today. Some of the most interesting parts of our journey emerge from areas where we believe something that most people in our industry do not – do you have something like that?

Something that i believe in that most people disagree upon is that in order to be successful you have to work for it EVERYDAY not just Monday- Friday from 9am-5pm. Literally, it has to be a commitment to your business 24/7 and 7 days a week.

Adriana, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

The way that I got into this industry was not pure luck or just because. I’ve been surrounded around food my whole life because my mom was a cook at a restaurant that I later in life managed. You may think what does making desserts and managing a restaurant have in common. Well, a lot from waking up at 4am to do inventory, being food safety certified, attending to customers, employees. You name it, I did it. At the end of the day my previous work experience brought discipline to my now business. In order to get stuff done for my business I have to wake up early, I have to have a dialogue with my customers, and i have to know how to handle food correctly. The Berry Fab specializes in dipped sweets for any special occasion, providing the “WOW’ factor to anyone that is gifted a strawberry box. We also do dessert catering for companies and occasionally (depending on the season) we attend markets around our community to provide a sweet experience to our clients.
Our brand itself sets us apart from any other business. Yes, there’s a lot of people that might do the same concept as my business, yet we are all different in our craft. We provide exceptional service and exceptional taste to our desserts. Not to mention that they also look gorgeous, our product speaks for itself.
I’m proud that after covid happen we are still here. Many small businesses that opened up during covid vanished and many went back to their jobs and others found new jobs. I’m lucky that I’m still here and that is because of my clients as long as they keep wanting fabulous treats, I’m going to make them. They are the reason my business is still standing.

How did you build your audience on social media?

Thats funny because I get asked this question a lot and many people think it’s a complex answer, but it really isn’t. When I opened my IG social media account, I obviously only had friends and family on there. I had to show them that i was serious about my business. The way that i did that is by showing them what i was working on every day. Even if it was just me opening a package that i got for my business. I made sure that every day i would post a story. Then reels started becoming really popular, so I tried them. At first, they were annoying to make (they are very time consuming) but once i saw that IG was paying attention to reels more than pictures, I had to do a little shift and discipline myself to make them and to this day I try and post behind the scenes reels. Was it easy? No way, but it helps to have a schedule in place for content days. You have to know your audience, what they like, what they don’t like. Most importantly, study the social media algorithm.

Are there any books, videos, essays or other resources that have significantly impacted your management and entrepreneurial thinking and philosophy?

Also, a great question! As a matter of fact, yes. When I started my restaurant managerial journey I had to read “Outliers” by Malcom Gladwell it basically talks about if you want to be good at something you have to put in the hours. Not just a little bit of hours but I’m talking about a lot of hours. Thats with everything, I applied it to my business as well. It was a book that always stuck with me, and I highly recommend it.

Contact Info:

• Website: www.theberryfab.com
• Instagram: @theberryfab
• Other: Tik Tok: @theberryfab Email: [email protected]

Image Credits
Montrose Studios- Main Pic