Alright – so today we’ve got the honor of introducing you to Christopher Mitchell. We think you’ll enjoy our conversation, we’ve shared it below.
Christopher, appreciate you joining us today. Let’s jump right into the heart of things. Outsiders often think businesses or industries have much larger profit margins than they actually do – the reason is that outsiders are often unaware of the biggest challenges to profitability in various industries – what’s the biggest challenge to profitability in your industry?
One of the hugest issues with profitability in the food service industry is people not being aware of food costs, labor, and tipping. Especially now going into what is basically a recession, everything is more expensive for instance the average grocery trip may cost you roughly four hundred and assume that’s for a family of three. Now multiply that by ten that’s thirty different mouths to fed its not cheap, It becomes a hassle because from the food cost alone a lot of clients assumes that part of your ay and truthfully its not it hasn’t even covered our labor yet. That’s why a lot of chefs in the food service market have things like a booking fee that fee is guaranteed income we know well receive regardless for lack of understanding from the outside in.
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
If you haven’t read any articles of me that’s fine I’ll get you caught up. I’m Chris owner and creator of Kitchen Candy & H.O.P.E. Kitchen Candy is a business I created after a failed attempt at my first, Rum Runnaz. A business I created along with three close friends of mine, I learned that friendship and business don’t go hand and hand after a fall out I took a step back on focused on my vision two years later Kitchen Candy was born. Kitchen Candy is a catering meal, prep, and event planning company, I also provide cooking tutorials and sneak peak views of new recipes I’m working on throughout the year. Its been established since twenty eighteen and has been growing ever since. after covid the business really started to bloom and the company started growing a name for itself. Following that H.O.P.E is a non profit organization I’m in the mists of finishing moving to Fort Lauderdale and seeing a crazy high homeless rate is insane and deep down I know if everyone put a little effort we could solve a mass problem at hand. Its dedicated to help those in need in simple and kind actions, donating the clothes or blankets that are dusted because we haven’t used them in years supplying care packages filled with toothbrushes, masks, hand sanitizer etc. maybe even making something similar to a half way home but for the homeless to help them off the street and into a better life we assume that people are in this position because of poor choices. And yes most cases it is that granted some of these individuals just got the hand life dealt like loosing both parents in a years time and cant afford probate attorneys if no will is written etc.
For you, what’s the most rewarding aspect of being a creative?
The most rewarding thing is knowing I’m always pushing myself to the next level, I hit a dish out the park and want to do something even crazier the next time around. Or getting out of my comfort zone like cooking a dish I’ve never attempted before and looking for perfection or ne ways to make it better with adjustments. It keep me on my toes and I always have to adapt to become better and I love growth in my vision and product
What do you think helped you build your reputation within your market?
What helped build the companies reputation was staying consistent, I use to have trouble making time for my company as far as posting content and advertisements to increase views. Once I learned how to make more time for that and other things needed for growth the company took massive steps forward.
Contact Info:
- Website: thekitchencandy.com
- Instagram: kitchen_candy_