Alright – so today we’ve got the honor of introducing you to Jennifer Reynolds. We think you’ll enjoy our conversation, we’ve shared it below.

Alright, Jennifer thanks for taking the time to share your stories and insights with us today. To kick things off, we’d love to hear about things you or your brand do that diverge from the industry standard.

There is a lot of industrial manufacturing surrounding the food business. Most companies use additives and preservatives to provide a less expensive product that lasts a long time. One the surface, that sounds great. Who doesn’t want a long lasting product or something that costs less. But what if it means it’a not actually food that we are eating? What if we are eating flavorings and water to make water taste like something it isn’t. What if we are adding thickeners to that flavored water to give it the texture of bbq sauce, for instance? Most companies don’t take it that far, there is food involved and there are also a lot of additives. A lot of magic. So 23 years ago we started our sauce company with only real food ingredients. It’s started with my Dad’s recipe for bbq sauce without any liquid smoke (flavoring additive). He was using some pre-packaged ingredients with additives, so I removed those and created something really delicious that is very well loved by anyone who tries it.
I think there are a lot of ailments that can be cured when we are eating well. That food needs to taste great for use to enjoy eating well. That’s our difference.

Jennifer, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I got my start in the food business because I have always had a love for food. The flavors, the textures, and the aromas. When I was very young, my Dad started making his own barbecue sauce. He really didn’t like the flavor of liquid smoke. Back then and now too, that smoky flavor is what people think of when they think barbecue.
So long story short, I had to get my Dad to use measuring cups for the first time to give me the recipe. I started making it for my friends and they threw down a challenge, “don’t get old and wonder what if I’d done something with that recipe”.
Challenge accepted.

Have any books or other resources had a big impact on you?

There are a few books and podcasts that have had an impact on how I have grown my business. First, The Miracle Morning by Hal Elrod. He has a plan for starting each day with a calm base in terms of your overall mental and physical health to provide clarity and focus. Second, How to Win Friends and Influence People by Dale Carnegie. It’s a oldie and still a goodie. The lessons in how to treat people and gain support just by being a caring thoughtful person are never lost on any generation. Lastt and not least, Scale or Fail by Allison Maslan. She has a way of leading you down the path of success with practical lessons to help grow your company.

What’s a lesson you had to unlearn and what’s the backstory?

I used to be constantly in my own way. I was always second guessing myself. That indecision was crippling my company. I still fall back and can’t make a decision every now and then. I think as entrepreneurs we need to trust our gut. If we know our company and know our industry, we inherently know the decision we should make. I can’t point to one single time that decision making has hurt me. Making decisions is something we must do as business owners that lead.

Contact Info:

• Website: saucegoddess.com
• Instagram: instagram.com/thesaucegoddess
• Facebook: facebook.com/saucegoddess
• Linkedin: linkedin.com/company/sauce-goddess-gourmet-llc
• Twitter: twitter.com/saucegoddess
• Youtube: youtube.com/thesaucegoddess