We were lucky to catch up with Q. Matisse Myers recently and have shared our conversation below.

Matisse, thanks for joining us, excited to have you contributing your stories and insights. Folks often look at a successful business and imagine it was an overnight success, but from what we’ve seen this is often far from the truth. We’d love to hear your scaling up story – walk us through how you grew over time – what were some of the big things you had to do to grow and what was that scaling up journey like?

How Did I Scale Up? I scaled up by following and networking the culinary society that I’m in. Their needs, wants, current market trends via social media and being open to strategizing with multiple ethnic categories. I have worked hard on my branding and what the people have commented in wanting while staying true to myself. I also made sure that I invested time, education and training with my team to where they are able to handle working on their own in different parts of The Bernasconi Group and soon their potential companies to grow. You have to invest in their future as well when you’re building your brand to scale up. It will pay forward all the way for each generation to come.

Matisse, 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?

The Bernasconi Group is a culinary curating consultant group. I got into this industry with the fact of it being a creative challenge. Who doesn’t like a challenge to bring out your inner art and great taste! I would be able to eat anytime that I want as well as cook great food for the masses. I am from Brooklyn, NY; raised in a diverse area of different cultures with a variety of foods. I learned from my diverse family on how to create an experience and how to stand out from my diverse backgrounds of my Grandmother, Aunt & Uncle. They helped, shared and taught their expertise of food knowledge while bringing us all together every time that I and/or family were around them. I provide a service that helps people create a lasting moment of togetherness with great style and taste of food amongst loved ones, friends, and colleagues. I provide food knowledge in forms of catering, restaurant teachings and partnerships. I curate trainings with educations of running a restaurant, menu design and culinary expectations. Also how to evolve and adapt to new trends while merging with old ones. Resolutions that I may give to my clients are on food execution and being able to try something new that may add to their food mental and experience! Most proud moments are my accolades: from my Coca-Cola commercial, top 100 rating of Top Chefs of Atlanta in 2018, & progressing to becoming a two time champion on Guy’s Grocery Games. Being able to work with restaurants and individuals in Atlanta to help them succeed in their culinary professional journeys.

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

Great question, for funding the business, I ultimately had to unlearn that it is not just about the hard work, but the networking with those persons of interest. Your story and where you are trying to go and why your business needs to be the one that they decide to invest in. I started building financial relations with my banks, community, state, and federal government in the earlier days of my business. This information is free and available to all and it helped me gain capital for my business ventures. Dedication first and foremost. Always think of your concept/main goal when you are building your vision. The area you are building in to your target market and possibly the financial strain it may cost you. Lastly, think about your will to commit and learn and you then will grow your business. Read everything listen to all create your story and reality.

Do you have any stories of times when you almost missed payroll or any other near death experiences for your business?

Close calls and minimization fueled me. I remember when paying my staff, that everyone won’t carry your vision to success and that every employee won’t value your expenses nor business. They need to invest in you as you invest into them and your business will create strength and financial success as being self-owned. They should want it just as much as you as well as enjoy it. I remember going into hiring employees and thought that the more I pay the more I win. Instead it was the opposite. The more I paid, the more they took my business for granted. Employees want growth and want to be tied to something they’re proud of. So when you stage your business, think how it will grow you, your employees and the community. What do I want to learn, teach and create out of your business journey. Then apply to your community and employees. This will prepare you and others for success in all endeavors.

Contact Info:

• Website: www.thebernasconigroup.com
• Instagram: @q.matisse101
• Facebook: chefqmatisse
• Linkedin: Q. Matisse
• Twitter: @chefqmatisse
• Other: IG: @bernasconigroupllc

Image Credits
Chefqmatisse Fox patrick