We’re excited to introduce you to the always interesting and insightful Dahiana Labour. We hope you’ll enjoy our conversation with Dahiana below.

Dahiana, thanks for joining us, excited to have you contributing your stories and insights. Growth is exciting, but from what we’ve seen across thousands of conversations with entrepreneurs it’s also dangerous if costs aren’t watched closely – sometimes costs can grow out of control outpacing revenue growth and putting the viability of the entire business at risk. How have you managed to keep costs under control?

To keep costs under control, I seek out affordable vendors and supermarkets for my supplies. Inflation has been making that difficult lately but no matter how much the business grows, I want the average person to have access to my services.

Dahiana, 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?

I am a self-taught Chef, born and raised in NJ, from very Dominican parents. Cooking is something that came natural to me so I like to say that I turned my passion into profit. I was working in a call center when I started posting my daily creations and got the attention of my coworkers; this was what started my meal prep business. From meal preps, I started catering small events and later got into private dining. What sets me apart from others is the quality that I provide at a reasonable price. The economy does fluctuate and I understand that my prices have to as well but my motto will remain the same. I just want to continue to provide excellent service and bring people together through food.

How did you put together the initial capital you needed to start your business?

I love this question because I really want aspiring chefs to know that you don’t need money to START. We are constantly sold these business funding courses and classes on how to start these kitchens, when in reality all you need is talent and people that will allow you to display it. The initial capital for my business came from my clients. I would charge whatever price, take a percentage upfront and use that to buy all of the equipment, food, utensils, etc. that I needed for the event. Of course, in the beginning I wasn’t making much of a profit but with every event came more and more equipment for the next.

Any insights you can share with us about how you built up your social media presence?

My entire business started on social media. I never thought that posting food I was making for my family would turn into my career, but once I saw that it was taking off, I ran with it! The only advice that I can give is to stay consistent. This is definitely easier said than done because I often get so caught up in the hustle that I forget to post, but your audience can’t buy a product that they don’t see.

Contact Info:

• Instagram: @chefd.labour
• Facebook: D. Labour Catering
• Youtube: Sip N’ Chef