Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with Randi Klassen, Owner of Paired, located in Toronto, ON, Canada.

What's your business, and who are your customers?

I own a company called "Paired With Wine." My company is based on two streams of services. One stream is wine-tasting events for private clients or for corporations. I cater to each client to provide a wine tasting that suits their needs, whether it be for the purposes of a celebration, impressing clients, or team bonding. The other stream of work I do is consulting. I provide services to local restaurants in Ontario that are hoping to improve their wine service and wine menu offerings or increase their sales. A typical client would have me come to their restaurant once or twice a month to run a formal tasting with their staff. After a workshop with me, the service staff is much more confident about recommending, serving, and pairing wines.

Tell us about yourself

I fell in love with wine while living in the foodie city of Melbourne, Australia. I had the opportunity to eat the most elaborate food and drink delicious wine. One day I attended a wine and cheese pairing class just for the enjoyment of it. I had the chance to try a Sauvignon Blanc and goat cheese pairing, both of which I would have never chosen to consume in my own regard. However, when I tried them together, it quite literally blew my mind. I was hooked, and the 'Paired with Wine' philosophy was born.

After years of development, the Paired philosophy is that wine is considerably more enjoyable when paired with foods that complement the wine. The styles of wine coming from each old-world wine region are steeped in the cuisine and traditions of that region. Before globally organized trade, most wines were consumed locally. Tuscans were pairing their local Sangiovese wines with Bistecca alla Fiorentina far before wine, and food pairing rules were a thing. Beef Bourguignon and Burgundian reds are the perfect pair because the palates of the Burgundians have influenced both the food and the wine for thousands of years. My goal is to show people that wine is packed with art, science, culture, and history - and with just a little effort, all of that can be fully appreciated by slowing down to actually smell and taste the wine. More importantly, pairing your wine with the right food drastically increases the likelihood of enjoyment.

Fast forward through years of classes, seminars, and tastings, I became certified by the Wine and Spirit Education Trust (WSET) organization, and I am currently finishing an advanced certification called the Level 4 Diploma of Wines. I taught senior math and chemistry as my first career. But my curiosity about wine quickly pulled me into the entrepreneurial world. I wanted to spend my days giving people the same "ah-ha!" moment I had when I tried Sauvignon Blanc and goat's cheese for the first time. Without the funds to open my own wine bar, I decided to start bringing that experience to people in their own homes. With a small investment of some wine glasses and plates, I was on my way to hosting wine and cheese parties. Three years in, I am still incredibly giddy every time I see an email that someone wants to book a party for their friends or a workshop for their staff. Who would have thought that people would actually pay me to talk about wine? I am living the dream.

What's your biggest accomplishment as a business owner?

My biggest accomplishment as a business owner was the day I took the risk to do it. I left what many people would consider a very stable career to serve wine to people. The creative process has been life-changing for me. I am very stimulated by the challenges of designing and redesigning my offerings to give clients the best wine experiences they have ever had. I am proud to be known as an individual that brings people happiness through a simple beverage.

What's one of the hardest things that comes with being a business owner?

The hardest part of owning a business is the roller coaster of self-doubt and self-confidence that I have to ride. I had to learn to persevere through ideas that tank, events that made no money, and crickets chirping in my email inbox. What makes it worth the effort is when the website hits start to rise, the 5-star reviews begin to come in, and I have to mark my calendar as "fully booked" over the whole month of December.

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

  1. Take the risk to do something you love, but calculate the risk. Make smart decisions to mitigate that risk. How can you scale back your idea to something simple and therefore lower the risk? You can always build it up from there.
  2. Exploit your network. Your most powerful asset is your personality and the connections you have. Surround yourself with people who are smarter than you. Get connected to people who do the same thing as you. Go to events and functions that will be full of your ideal clientele. Ask people for help, advice, and resources.
  3. Don't be afraid to be told no. As a species, we are often so scared of rejection that we don't harness opportunities. Tell yourself consistently: "What's the worst that could happen? They say no. I am okay with that." Apply for that loan, ask a friend for advice, negotiate one of your expenses down, and pitch an idea to an ideal client. What's the worst that can happen?

Where can people find you and your business?

Website: https://pairedtastings.org/
Instagram: https://www.instagram.com/pairedontario/
LinkedIn: https://www.linkedin.com/in/randi-klassen/

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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