We were lucky to catch up with Carolina Gomez recently and have shared our conversation below.
Carolina, looking forward to hearing all of your stories today. How did you come up with the idea for your business?
I came up with Foodbizmentor when I was closing up night shifts at the deli. I used to own a deli in Washington DC. It was very successful, but I still needed support as a business owner. I wanted to develop a place where small businesses could find the resources that they need in order to grow and expand in a more intentional way. Intentional growth needs to be guided and developed by the business owner. I enjoy strategizing with business owners and helping them discover potential sales opportunities. I make sure that the growth strategy aligns with what the business owner is looking for down the road.
Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.
I decided to work with food when I was 15 years old and I have never stopped working in the restaurant industry. I worked in many restaurants, attended the Culinary Institute of America, and eventually opened a deli and charcuterie business in Washington DC.
I noticed that small business ownership is difficult to navigate. Many chefs want to open their own restaurants and are in constant need of support. My mission at foodbizmentor is to help entrepreneurs achieve their goals with their food business. I also work with existing food businesses in strategies for growing sales. Marketing and branding is important, but businesses need to re-work operations as they grow in sales. The sales directly affect the way food production is managed. I also work to help business owners understand food production so they can strategize business growth with something that can be scaled.
Have you ever had to pivot?
I have had to pivot many times. My strategy is always to begin with what I have and work my way up. I do believe in investing in my business, but I believe that the business needs to be able to provide for itself and grow organically.
It takes years to develop a good portfolio of clients and income streams. I always make sure that I open myself up to any opportunity for growth. Although I like to explore opportunities, I am always intentional with what I decide to do. Every decision I make for my business is aligned with my personal vision.
Any advice for managing a team?
The restaurant kitchen is a stressful place if it is not managed correctly. I assign clear tasks and timelines for every job. I also encourage creative feedback and constructive criticism. Organization is key in maintaining a high morale. Employees just want the necessary tools to do their jobs efficiently. My teams operate with a high morale because I do my best to delegate tasks and empower the individual. My hope is always that the staff member will outgrow their job and create a new one as the business grows.
Contact Info:
- Website: https://www.foodbizmentor.com/
- Instagram: @foodbizmentor
- Facebook: @foodbizmentor