Interested in starting your own entrepreneurial journey in food and beverage, but not sure what to expect? Then read up on our interview with Andrew Cowan, co-owner and chef of Northern Chicken located in Edmonton, AB, Canada.

Tell us all about your business...

We are a fried chicken joint that makes everything from scratch. My business partner Matt and I are ex-fine dining chefs and wanted to put that same effort into something a little more relaxed.

What's your background and motivation to grow as a solopreneur?

I started as a dishwasher when I was 15 years old, so I've got 20+ years working in the industry. Food has always been a fun thing for me, and I enjoy the rush of keeping up on a busy night. Working as a team to get the job done.

What's your biggest accomplishment as a business owner?

I think creating an environment as best we can, that puts employees first. We do many things that aren't standard industry practices, such as offering benefits to all our staff, giving everyone a full 40hrs as best we can, not demanding overtime from them. I believe the industry needs to start evolving if we want to keep talent. I've watched many great chefs leave the industry because it became too much, without much coming back to them.

What's one of the hardest things that come with being a solopreneur?

Staying on top of everything at once. I was a chef for years and only had to worry about the kitchen; now I worry about everything,km6tyand some days it's a lot of moving parts to keep track of.

What are the top tips you'd give to anyone looking to start, run and grow a business today?

  1. Be prepared to put in the work.
  2. Employees are your greatest asset; treat them like that.
  3. Don't forget your own life; you need balance, don't let the business run your life.

Where can people find you?


If you like what you've read here and have your own story as a solopreneur that you'd like to share, then email; we'd love to feature your journey on these pages.

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