Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with Cindy Fung, Founder of Sixteen Ounce, located in Toronto, ON, Canada.
What's your business, and who are your customers?
Caviar Citizen Inc. is a sub-tapestry lifestyle, events, and hospitality group. For our Sixteen Ounce brand, we're a wellness and lifestyle-prepared meal subscription company. Our customers are e-commerce-based clients. Food is ordered online, and we deliver ready-to-eat omakase (chef's choice) meals. Based on your dietary needs, intolerances, likes, and dislikes. Kinda like your own personal chef!
For any event, Preserve Indulgence is an event design and catering company. We cater unique bites to high-end fashion brands, weddings, and even private jet catering.
Tell us about yourself
I would like to see myself as a dreamer or a conceptual artist, at the least. I started my first baby @preserveindulge with only $200, and it was a pop-up supper club in condo spaces. As that business transitioned into a now full-service event design and boutique catering company, I found that eating together isn't always possible and started to consider how I could cater to each person's preferences without it being a party. The possibilities were more clear during the pandemic, and that's when I considered how stuck I felt.
I personally disliked doing the dishes, carrying the groceries, being super anxious about going outside, and overstocking on groceries for all those same reasons. But I also loved eating at restaurants, caring about my health, and also wanted variety when it came down to eating out. I didn't know what to expect, and I sometimes think that motivates me. I remember I cooked, designed, delivered, marketed, being on the phone with customers, and doing the most when I first started the second business. What motivates me each day is feeling creative freedom when I wake up and knowing that I have moved through those spaces.
What's your biggest accomplishment as a business owner?
When I first started the start-up in 2014, proudly home from interning at Masterchef Demonchef Alvin's 2-Michelin star restaurant in Hong Kong, many people scoffed. They didn't understand why I was so determined to put food as art on a plate online and never cared for the little details. It was when social media became a bigger thing, and my online presence seemed to make a difference. My work led to a brick-and-mortar event space opportunity, Pray Tell, a snack bar/restaurant- that was when it spiked more interest.
My proudest accomplishment is not just creating multiple brands with product and integrity but recreating myself and my life. Moving through and connecting with people who are willing to listen, appreciate and go along with the vision. I am grateful for the journey. It hasn't always been easy, but seeing my personal growth align well with my business values is simply the most exhilarating thought to have.
What's one of the hardest things that comes with being a business owner?
The hardest thing is the rejection and learning not to take it personally. On the other hand, having to reject is just as hard because you don't want to disappoint— but in order to grow, you have to sometimes. Having to trust the process and sometimes knowing your timeline is unknown. Being on 24/7 means sometimes I can get lost in the sauce because I didn't say no sooner. And this also means finding out who is really on your team while you delegate will help scale so much easier.
What are the top tips you'd give to anyone looking to start, run and grow a business today?
Don't do it; if you are going to do it, don't stop, and don't complain. I see a lot of new ideas come around, but they want the growth so much but are unwilling to sacrifice. I think getting into a determined mindset is great, but you have to be extremely open to all the possibilities. Always consider the road ahead and think bigger. It will keep you motivated during difficult or successful times. Lastly, create solid habits that you can use your time well with. Things have to feel good in order for them to work, but a habit can also mean having a trail of strategies, menus, plans, templates, contracts, etc. Just looking back at it all will make you proud.
Where can people find you and your business?
Website: https://sixteenoz.com/
Facebook: https://www.facebook.com/sixteenoz
Instagram: https://www.instagram.com/sixteenoz_/
Twitter: https://twitter.com/sixteenoz_
LinkedIn: https://www.linkedin.com/in/cindy-fung-39524850/
If you like what you've read here and have your own story as a solo or small business entrepreneur that you'd like to share, then please answer these interview questions. We'd love to feature your journey on these pages.
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