Simple, Fresh, and High End - Chef à Votre Service
Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with Marie-Pierre Denis, founder of Chef à votre service, located in Montréal, QC, Canada.
What's your business, and who are your customers?
Established in 2010, we deliver homemade meals fresh and ready to eat in Montreal. Our menu changes every week, inspired by the worldwide cuisine with a special place for fresh vegetables and local ingredients. Since our beginning, we have adopted sustainable practices; all our meals are delivered in reusable, solid, and sterilized containers that we exchange from order to order. We put a lot of effort into welcoming you and bringing you a touch of happiness and a pause in your busy lives.
Tell us about yourself
I have been a cook for 25 years now. I have worked in many different types of kitchens, mainly in high-end cuisine. But also from catering, bistros, and kindergarten meals to old people's homes. I started cooking weekly meals for a family member in crisis. I decided to offer these menus to my friends and contacts. After a while, working at home became impossible, so I moved into a commercial loft and installed a professional kitchen. My clientele has been increasing ever since from word to mouth. I quickly created a website so that people could order online, and eventually, a commercial platform was installed with online payments.
What's your biggest accomplishment as a business owner?
First of all, launching my business. Second, holding on through rough times. I wanted to stop many times. Owning a business can be very stressful and hard. A lot of times, you are on your own, making all the decisions. You are often too close to see the big picture and also, working long hours makes it hard to be able to do everything from cooking to management to financing and marketing. Through the years, social media came into the picture, adding one more component to the list of things to do. But gladly, all that patience paid off. Today I make a nice living; I employ five people and am looking to move my kitchen to a new space on the street with a little store and a few tables.
What's one of the hardest things that come with being a business owner?
As mentioned before, owning a business can be very stressful and hard. A lot of times, you are on your own, making all the decisions. You are often too close to see the big picture and also, working long hours makes it hard to be able to do everything from cooking to management to financing and marketing. Through the years, social media came into the picture, adding one more component to the list of things to do. I would say that having many different roles in a business is the hardest.
What are the top tips you'd give to anyone looking to start, run and grow a business today?
- Accept that there will be a few years before you actually make money. Patience, patience, patience. Also that you have to be open to the possibility that you will lose money.
- The best scenario is being with one or more partners with different qualities than yours.
- Setting goals, believing in yourself, and heading straight for them.
Is there anything else you'd like to share?
It's all worth it. It is very gratifying.
Where can people find you and your business?
Website: https://chefavotreservice.com/
Facebook: https://www.facebook.com/ChefaVotreServiceMontreal
Instagram: https://www.instagram.com/chef_a_votre_service/
LinkedIn: https://www.linkedin.com/in/mariepierredenis/
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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