We were lucky to catch up with Marcus Heckman recently and have shared our conversation below.

Hi Marcus, thanks for joining us today. We’d love to have you retell us the story behind how you came up with the idea for your business, I think our audience would really enjoy hearing the backstory.

I came up with the concept for FryAholics because I love loaded fries and most places just give you melted cheese and bacon. Which is good but I want to bring fresh restaurant quality ingredients to loaded fries. I’m going to bring flavors to loaded fries no one has thought of.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

I’m a passionate hard working chef that is self taught. I learned what I know from trial and error and by chefs I have worked under. I am most proud of just the progress I have made so far in my career. I have a great support system that pushes me to be better every day. I’m going to keep grinding until I have my very own FryAholics restaurant.

Can you tell us about what’s worked well for you in terms of growing your clientele?

For me it’s delivering great food and flavors, but most importantly just staying consistent and true to yourself. If you do that people will have your back and support.

Do you have any insights you can share related to maintaining high team morale?

Well the number one thing for me is not telling a team member to do something I can’t do. Also showing them that no matter how busy it gets I’m right there with them helping us all get threw it.

Contact Info:

• Instagram: https://instagram.com/fryaholics?igshid=Mzc1MmZhNjY=
• Other: https://instagram.com/cheflightskin_est.93?igshid=YmMyMTA2M2Y=

Image Credits
Elly DeMontigny