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Determined to produce and provide an alternative to the influx of cured meats being produced abroad, Adrienne has set up her own business to produce her own varieties British cured meat.
What made you decide to set up your own business?
“A passion to offer a delicious, transparently sourced, British cured meat. I saw a hole in the market place for cured meats made with British recipes, rather than recreations of Italian or French.”
What advice would you give to other people, thinking about becoming an entrepreneur?
“Be prepared for it to suck! Life as an entrepreneur may seem free of ‘bosses’ or ‘hours’ but you trade them for the most intense stress of your life. It’s 100% worth it – but don’t go into it blindly!”
What are the challenges you’ve faced in running your own business?
“Trusting others (i.e. employees), managing cash flow and finding avenues to promote myself.
In many ways, you start your own business because you believe so firmly that you are the best at what you’re doing, and consequently, you might avoid letting others in. This isn’t sustainable when it comes to growing a business, and you have to accept that!
Managing cash flow – much harder than new entrepreneurs might realize. It’s one thing to live paycheck to paycheck as an employee, but imagine that in addition to giving your time prior to a paycheck, you also had to pay for all your tools each and every time you used them! That’s what it is like for a food business. You have to buy ingredients, spend your time making the goods, all before you see a penny of cash return. It’s a unique balancing act.
It’s important to offer something unique to the market – but be advised! Make something too unique and you may find promotion difficult. You literally have to create the medium, as well as the message. That can be tough on top of all your other responsibilities.”
To find out more about Adrienne and her business Crown & Queue Meats Ltd you can visit their website or read their article in the Evening Standard!
