We recently connected with Tim Dwyer and have shared our conversation below.

Tim, thanks for joining us, excited to have you contributing your stories and insights. It’s easy to look at a business or industry as an outsider and assume it’s super profitable – but we’ve seen over and over again in our conversation with folks that most industries have factors that make profitability a challenge. What’s biggest challenge to profitability in your industry?

Being able to afford a brick and mortar location. My products are priced from $5 to $9 so it takes quite a bit of product to pay rent.

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?

I am 52 years old now. When I was 40 I the factory I worked in closed. I always wanted to work with food. I knew I didn’t want to work in a restaurant. So I found a job in corporate catering.
I learned about the food business through that job.
While I was working there I started creating different flavors of pickles and salsa.

Any insights you can share with us about how you built up your social media presence?

I believe building a social media presence came from traveling to different farmers markets and festivals. You have to meet and talk to people in person and build relationships.

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

Well the biggest hurdle by far is finding kitchen space. With the pandemic we have been in 5 different kitchens four have closed.
Hopefully in the near future we will be combining forces with another pickle producer and will have a more secure production facility.

Contact Info:

• Facebook: www.Facebook.com/pickledparadise