Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with Al Valadez, founder of Meat & Vino Market, located in Long Beach, CA, USA.
What's your business, and who are your customers?
Meat & Vino Market is a boutique-style butcher and wine shop with an emphasis on pairings. With every purchase of meat, the customer will receive instructions on how to prepare, cook and pair that particular piece of meat with either wine or craft beer. Our customers are people who appreciate quality.
Tell us about yourself
My wife (Diana) and I started this business in the midst of the pandemic. I'm also a partner with Ernest Hemingway Winery in Paso Robles, Ca. We opened the winery in Nov 2019, and a few months later, it was closed due to COVID. During this time, I told my wife I wanted to pursue my passion project, a butcher shop. Within a month of saying that, the butcher shop had morphed into a wine and pairing shop. About 15 years ago, I created what is now known as the "Carne King Style" marinade. I wanted to make the best carne-asada for my friends and family, and I did. My friends and family really liked this new style. I have yet to find anyone else who does it like us. This, along with the "Don Alfonso's Shrimp," has made coming to work a great experience. My dad (Don Alfonso) was known for his garlic shrimp. He was so proud of his shrimp and would share it anytime he had the opportunity. Unfortunately, my dad passed away in 2019. If he could see the amount of love his shrimp get on social media and from customers who come back into the shop after trying, he would absolutely be amazed.
What's your biggest accomplishment as a business owner?
My biggest accomplishment as a business owner is being able to show my kids that anything is possible if you put your mind to it. My son J'den (14) and daughter Aliana (11) got to see this empty shell of a building converted into Meat & Vino Market. What they also got to see was how Mom and Dad built it, developed it, and made it into reality. I hope they carry those lessons with them as they grow older and hopefully start their own businesses one day. The stress, financial, labor, and thought that went into this is something I hope they carry when they find themselves in the midst of a business battle.
What's one of the hardest things that come with being a business owner?
The hardest thing for me is being available to my business 24/7. As a small business owner, I don't really get a day off. My wife also has a full-time job at the VA Hospital as an administrator, and on her days off (Sat-Sun), she works with me.
What are the top tips you'd give to anyone looking to start, run and grow a business today?
Location, financial, and plan. Location will make or break any business. Financially, you have to be prepared for anything. Bad weeks or even bad months can happen, and you have to be ready for it. Planning, seeing your vision all the way through and adapting to the ever-changing climate of your customer's needs. For example, at my shop for the first month, I tried to sell lobster tails, and for whatever reason, they didn't do well. Even though I wanted to sell them because who doesn't like lobster with a nice piece of steak. Well, despite what I thought, I had to listen to my customers and follow the data. I switched it to oysters, and oysters sell very well here.
Is there anything else you'd like to share?
Try not to let outside noise dictate what your dream is. I had people tell me it wasn't going to work and I shouldn't invest all my money into my shop. I chose the path I did, and I was willing to rise or fall on my own beliefs and not the views of others.
Where can people find you and your business?
Website: https://www.meatandvino.com/
Facebook: https://www.facebook.com/meatandvino-105243124943285
Instagram: https://www.instagram.com/meatandvino/
If you like what you've read here and have your own story as a solopreneur that you'd like to share, then email community@subkit.com; we'd love to feature your journey on these pages.
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