Grace wants to expand her State of Grace pie company. She’s currently making 500 pies herself each week and she needs staffing help, a commercial kitchen and more personal time!
In this episode we explore how she can take steps to begin to have her trained crew making the pies, Grace overseeing the pie production so she can then concentrate more on marketing and creating strategic relationships to help her grow her pie company even more.
November and December was a delightfully crazy pie season! I had a blast doing 186 Pimped Out Pumpkin Pies, 87 O’Bamas Mamas Apple Pie, 97 Bad Ass Bourbon Pecan Pies and 54 Sweet Potato Bourbon Pies. I took a little break after the holidays and revisited the cost of doing business for my company both on an economical and emotional level. I felt like it might be a good time to readjust and step away to have a clear view of the realities of having a healthy business and a healthy CEO.
I realized that no matter how many more pies I made each week, it was never enough because the demand and popularity just kept gaining momentum. This was hard on me physically because most of the time it was just me doing all the prep, all the dough, the fillings, the assembling, the freezing, the packaging and then of course all the selling to the shops and 2 farmers markets. It was a lot of very physical work to accomplish week after week on my own. I attempted several creative ways to get steady help but was unsuccessful. Additionally, battling rising labor costs, food costs, shipping, gas and location became increasingly harder as we nudged our way out of lockdown and Covid times.
My conclusion, after taking a BIG breath, was that the business was not going to be able to expand as fast as I needed it to sustain and grow given the current economic climate and the toll it was taking on my body and spirit. And so, as I am well known for doing….I adjusted.
Now, I do private catering, Pie Bars for Weddings and of course Special Orders. State of Grace Pies is in my blood, so when the opportunity presents itself (and it will) I will always have the knowhow and the passion to make it what I have always dreamed it to be. In the meantime, I am still feeding peoples souls with my love of food and charming them with my humor. Without a doubt, I will always keep doing what I love and love what I am doing. I am very grateful.
~Grace Lovig
Waikoloa, Hawaii
www.StateofGracePies.com
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