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

Hi Savannah , thanks for joining us today. So, let’s imagine that you were advising someone who wanted to start something similar to you and they asked you what you would do differently in the startup-process knowing what you know now. How would you respond?

If I were starting over today, I’d go all in. Don’t get me wrong, I put in the time and effort to do market research, learn better social media skills, and create a brand identity – but I was weary. Deep down I didn’t have confidence in the heights my business could reach so I moved inch by inch instead of looking a mile down the road. I was conservative with purchasing and producing inventory because I was scared it wouldn’t sell. I spoke negatively too often. If I could do it over, I’d move with a crazy amount of confidence! I’d build inventory, put myself out there on social media, knock on the doors of store owners and SELL!

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

I’m a creative at heart. During different times of my life I’ve gravitated toward creative outlets – poetry, songwriting, theater, and cooking, a lot of cooking. Food has been delicately intertwined in my life from picking grapes and apples to harvesting ripe tomatoes and fresh herbs from our backyard garden growing up; watching my parents can that produce, cook with fresh ingredients, and center our day around food. Naturally, I was led to helping a hand with picking saltfish and kneading dough for fried dumplings in our Jamaican-American kitchen, and eventually I became thoroughly immersed in food. I went to a vocational school for culinary arts (I also took pastry arts classes) to grow my technical skills with food. After high school, I attended community college to save money and eventually went to culinary school at Johnson & Wales University in Providence, RI.
Despite being around food my whole life and getting my Bachelor’s in Food & Beverage Entrepreneurship, I still wasn’t sure the direction I’d go in – food truck, restaurant, catering – there were so many options. I never dreamed I’d start a flavored syrup business!
Fast forward to years later in the restaurant industry and extreme burnout – I had the idea for Caribe & Co. Before my 10-12+ hours shifts as a chef, I looked forward to grabbing an exciting new flavored latte to get me through the long days. Then, as a creative, I had an idea – what if I incorporated the Caribbean flavors from my childhood into a flavoring for the lattes I get everyday. From there, the idea expanded to not just coffee flavorings, but using syrups for seltzer water, cocktails, pancakes, and more! Expanding my product to incorporate food was the chef in me talking and I’m so glad that I made that connection because I believe that is what really sets Caribe & Co. apart from other flavored syrup brands!

I’m most proud of and very adamant about sharing the fact that I come from a small community without a lot of resources. Fighting from that state to becoming a full time entrepreneur is like clawing your way out of the mud. It’s been a long, hard journey and I’m still steady on that path, but what I want to share with readers is this: you are more than your circumstances. Network, make meaningful connections, surround yourself with like-minded people who push you, dream big, and believe in yourself. Even when you’re unsure and not very confident, play on!

Can you open up about how you funded your business?

The initial funding for business was gathered by working a crazy amount of overtime at my full time job. While working these crazy hours, I didn’t have the idea for Caribe & Co. yet, but I was putting the money away anyway. I was working 60-65+ hours a week as an hourly employee so I was able to save a lot of money in a short period of time.

Can you talk to us about manufacturing? How’d you figure it all out? We’d love to hear the story.

Yes! I have made every batch of syrup that has been sold, to date. I’m just now in the process of transitioning to having it made for me with a facility that I trust. I was referred by a friend to a local food business incubator, Hope & Main, in the beginning of my business journey. They had commercial kitchens, classes, artisan markets, and more! I found a home for my business there and have been growing there ever since.
My biggest lesson in manufacturing has been preparedness- organization, anticipating needs and sales. I’ve gone into too many production days just a little bit short on one ingredient or having a late delivery – that I have more than learned my lesson!

Contact Info:

• Website: https://caribeandco.com/
• Instagram: https://www.instagram.com/caribeandco/
• Other: https://www.tiktok.com/@caribeandco