We recently connected with Jarrett Goins and have shared our conversation below.

Jarrett, thanks for taking the time to share your stories with us today Let’s start big picture – what are some of biggest trends you are seeing in your industry?

One of the biggest trends I’m seeing right now is the integration of technology with the food and hospitality industry, especially when it comes to mobile businesses like food trucks. The push for real-time customer engagement is growing, and it’s not just about posting a picture of your latest dish on Instagram anymore. It’s about being connected with your audience in a meaningful way, allowing them to know exactly where you are, what you’re serving, and how they can interact with your brand.

Let me share a story that captures this. A food truck I worked with in Charlotte had this issue where they would post their location on social media, but by the time people got there, they had already moved because they were forced to relocate by the city due to unexpected street closures. They lost out on customers, and the customers were frustrated.

That’s where technology like Spotted—a project I’ve been developing—comes in. It’s a smart locator that gives real-time updates to customers about where the food truck is and even offers motion-detection alerts if the truck has to move unexpectedly. This isn’t just about convenience, but about trust and connection with customers. They appreciate knowing that you’re transparent and reliable.

There are definitely some concerns, especially around the potential for over-saturation. If every food truck and mobile business adopts this, the competition to capture customer attention will be fierce. But there’s also massive opportunity here. With the right tools, food businesses can differentiate themselves through personalization—whether it’s updating menus in real time or offering location-based discounts. It’s all about staying one step ahead, using technology to make the experience seamless, and building loyalty through that ease of connection.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

My name is Jarrett Goins, and I’m both a UX designer and private chef based in Charlotte, NC. These two fields might seem worlds apart, but for me, they are tied together by the same core principle: creating an exceptional experience for people.

I started my career journey by attending Winston-Salem State University, where I earned a degree in Healthcare Management. However, my love for food and technology kept pulling me in different directions, so I found ways to combine these passions. Hosting Friendsgiving events during my college days was where I truly discovered the joy of bringing people together through food, which inspired me to take up private chef work later on. At the same time, my interest in UX design grew from my desire to improve people’s experiences, whether it was through digital platforms or physical environments.

As a private chef, I specialize in curating personal dining experiences, from intimate dinners to large events. I’ve developed a line of seasonings and published a cookbook titled Friendsgiving Eats, which focuses on pescatarian and vegan recipes. I also offer cooking classes, tastings, and collaborate with local vineyards for events. On the UX side, I work to solve problems related to user engagement, particularly with mobile businesses like food trucks. I developed a smart locator service, Spotted, which helps businesses stay connected to their customers in real-time, ensuring they never miss an opportunity to serve their audience.

What sets me apart is my approach to blending two seemingly different worlds—culinary arts and technology. Whether I’m designing a seamless app experience or creating a standout dish, I focus on making sure my clients or guests feel heard, cared for, and connected. I’m most proud of my ability to adapt, taking skills from different fields and using them to elevate the overall experience for my clients, whether in food or design.

One of the key things I want potential clients and followers to know is that my work is deeply personal. When you work with me, whether you’re hiring me as a private chef or as a UX designer, you’re not just getting a service—you’re getting a tailored experience. I care about building long-term relationships and offering value that goes beyond what’s expected.

In short, I’m here to create memorable, meaningful experiences, and I’m always looking for new ways to push the boundaries of what’s possible, whether in the kitchen or on a digital platform.

We’d love to hear a story of resilience from your journey.

One of the moments that really tested my resilience was when my co-author Zoey Coleston and I were preparing for our first public tasting event. We had spent weeks developing the perfect recipe for a specialty salad we believed would stand out. The night before, we were up all night cooking, fine-tuning every detail, making sure everything was ready for our debut. We were exhausted but excited, pouring everything we had into making it perfect.

When the event finally came, we barely made a few sales. It was disheartening at first because we had worked so hard, and we expected more. But here’s the thing—despite the low sales, the people who tried our salad loved it. They gave us incredible feedback on the taste and technique, which reassured us that we were onto something special. The exposure we gained from that event ended up benefiting us down the line, as word spread about our products, and people started reaching out for more. That salad, though it didn’t sell out that day, became a staple in our product line and contributed to the growth of our brand.

That experience taught me the importance of resilience and staying committed, even when the immediate outcome isn’t what you expect. It wasn’t about making sales that day; it was about gaining experience, exposure, and most importantly, building relationships. Sometimes, the small wins—like feedback and recognition—are what lead to bigger successes later on.

Alright – let’s talk about marketing or sales – do you have any fun stories about a risk you’ve taken or something else exciting on the sales and marketing side?

One of my favorite marketing stories comes from the time we launched our first batch of seasonings during a Black Friday sale. It was such a pivotal moment for us, and honestly, the pressure was on. We stayed up for days perfecting the website, making sure every detail was in place for the launch. We wanted it to feel seamless and professional, especially since we had run ads on Instagram to build anticipation. I remember the excitement in the air as we scrambled to get everything done in time—working late into the night to finalize promo material, tweaking the ads, and ensuring the site would handle the traffic.

We also partnered with a graphic designer to create labels that were not only professional but visually appealing. The look of our seasoning bottles mattered just as much as what was inside them. We hit a few roadblocks, especially when it came to making sure the labels fit perfectly on the bottles we had chosen. It was frustrating because we wanted it all to look just right for store shelves, and it took some time to get everything aligned. But when it finally came together, the feeling was indescribable. The bottles with those perfectly fitted labels eventually became a staple in people’s homes, and it was worth every struggle.

Fast forward, and those very seasonings became a part of my campaign to become Carla Hall’s Favorite Chef, raising money for the James Beard Foundation. The goal was to support food enthusiasts like myself and create more equitable opportunities in the food industry. It’s amazing to see how something that started with a few late nights and roadblocks turned into a product that gained recognition and helped drive meaningful change.

That whole experience taught me that taking risks, like launching a product on such a major retail day or investing in professional design, can pay off—even when the odds seem against you. The excitement, the sleepless nights, the hurdles, and ultimately the success—it’s a story of resilience, faith in God, passion, and belief in what we were creating.

Contact Info:

• Website: https://www.friendsgivingeats.com
• Instagram: https://www.instagram.com/chef.goins/
• Facebook: Jarrett Goins
• Linkedin: https://linkedin.com/in/jarrettgoins2020
• Youtube: Friendsgiving Eats

Image Credits

Zoey Coleston, Randi Burks, Sydney Bowman, and S’Vannah Jackson