In honor of Women’s History Month, we asked the leading ladies of our favorite Culinary Partners to share their inspirations, challenges and best advice to succeed as a female in the food world. Read on for their stories and consider choosing a women-owned restaurant or caterer for your next office meal or event.
Alicia Petrakis, THREE Restaurant, San Francisco Bay Area
- Instagram: Threesanmateo
- Facebook: threerestaurantbar
What inspired THREE Restaurant?
We started our business 23 years ago as two friends who loved to cook, entertain and wanted to share this passion beyond our circle of friends and family. What started with an initial $500 investment grew into a thriving, passion-driven off-site catering business. After 8 years, we decided to find a restaurant with a banquet room so that we could do banquets in-house and in 2003 we opened Astaria Restaurant and Bar in San Mateo. Astaria is Greek for the stars, and our food and wine focused on the Mediterranean region, specifically Spain, Italy, Greece, and France. In 2008, we pivoted to a large format comfort food menu in response to the economic downturn. Our tagline was “Food that Hugs You”, as we wanted our menu to bring people a sense of relief from the financial challenges they were experiencing. We lowered our price point, decreased our wine list and it was very successful. In 2013, with the change in the economic climate and the demographics of downtown San Mateo, we evolved again. THREE craft kitchen & bar is somewhat of a hybrid of both concepts, with a more casual, urban vibe. Continuing our core value of a seasonal, from scratch menu and incorporating those values in the bar as well with a 100% all natural, seasonal, handcrafted beverage program. Our food is fun, approachable, and eclectic with ethnic flavors ribboned through it.
What was the biggest challenge you faced as a woman in business?
We were bullied by our landlords for almost 18 months to a point we were almost bankrupted. Their business model was to buy properties with undervalued leases and make life so difficult for the tenant that they would leave or close so that they could release the space at a much higher rate. Luckily for us, they declared bankruptcy owing us damages.
What’s the best piece of business advice you’ve received from another woman?
Work smarter not harder and always try to maintain a balance in your life. The work will get done, take time to take care of yourself.
What’s one piece of advice you’d give to other women starting their own food business?
Do your homework, ask the hard questions, shadow people in similar positions to learn exactly what taking on this role means and all the nuances involved. Learn, learn, learn as much as you can from others before going off on your own. Ask about the greatest challenges, the hardest days, the scariest moments and then put yourself in those situations and see if it is something that is aligned with your personality and capacity. Understand that passion is an incredible gift, but it is not enough. Make sure that your team is equipped with comprehensive strengths that complement each other and that will allow you to understand all aspects of the business.
Maristella Innocenti, MatildaEats Catering, New York City
- Instagram: MatildaEats Catering
- Twitter: threerestaurantbar
Where did the idea for MatildaEats Catering come from?
I’m from Tuscany and I learned to cook from my mother. I arrived in NY and became my sister’s restaurant chef, cooking my mom’s recipes. I call myself an “improvised chef” because I never went to culinary school but I strongly believe that cooking comes from your heart, goes through your arm and arrives at the plate. No passion, forget about it!
What was the biggest challenge you faced as a woman in business?
It’s not easy for a woman to work in a male-dominated industry. I’ve had my issues in kitchens, especially when I had to be the one that gave “orders” and taught men how to cook. Luckily, I have a good way to establish good relationships and I always tried to have fun with my co-workers, without being bossy. I’m a hard worker, so instead of giving orders, I worked WITH them. I still had some hard times, but I would bring them home with me and deal with them the following day after sleeping on them.
What’s the best piece of business advice you’ve received from another woman?
You can do it! You’re strong and you are a woman. Women can do everything!
What’s one piece of advice you’d give to other women starting their own food business?
Be yourself. Don’t compromise. And when you feel down, look in the mirror and say “It’s going to be a great day!” It works for me!
Helah Kehati, JPO Concepts, Inc., New York City
- Instagram: jpoconcepts
- Facebook: JPOconcepts
Where did the idea for JPO Concepts come from?
After being forced to leave a job I loved because of an abusive work environment, I founded JPO in 2009 and resolved to surround myself with wonderful people, regardless of their prior work experience. Those wonderful people brought diverse skill sets & ideas along with them, helping lead JPO in directions I never fathomed. JPO offers clients a wide range of services from traditional drop-off catering and full-service catering to food service operations solutions such as menu development, staffing, logistics and more. Our newest project includes a line of frozen entrees and snacks.
What was the biggest challenge you faced as a woman in business?
I was often being written-off before I even had an opportunity to engage. I decided to embrace who I was, what I looked like, and how people would treat me… and learned how to leverage it to my advantage in varying situations.
What’s the best piece of business advice you’ve received from another woman?
You can do it all, but you can’t do it all well. And you can’t do it all at the same time, and that’s OK.
What’s one piece of advice you’d give to other women starting their own food business?
Build a strong foundation for your company, even if you are still only a company of one. Even if it takes time. And even if it costs more. Because sales won’t bring success if your infrastructure can’t support it.
Bari Musacchio, Baz Bagel & Restaurant, New York City
Where did the idea for Baz Bagel & Restaurant come from?
We opened the restaurant five years ago to provide a cozy place for the community to eat breakfast and lunch. Our recipes are rooted in family history, in fact, my grandparents grew up a few blocks from our current location. Why bagels? Bagels were a regular occurrence every weekend in my family – when I noticed we were traveling uptown to get our bagels, I thought why not open right up on our block. So we did.
What was the biggest challenge you faced as a woman in business?
We are the only woman-owned bagel shop in NYC (at least that we know of)! It definitely has been a surprise to vendors, customers, and other shop owners but we use that to our advantage. As a result, we have made some amazing partnerships with vendors and clients alike.
What’s the best piece of business advice another woman has given to you?
Entrepreneurship is a daily rollercoaster. You need to be mentally prepared for ups and downs daily to succeed.
What’s one piece of advice you’d give to other women starting their own food business?
Don’t overthink it. Give the people what they want.
Kay Ch’ien, Hey Hey Canteen, New York City
- Instagram: heyheycanteen
- Facebook: heyheycanteen
Where did the idea for Hey Hey Canteen come from?
I was born in Singapore, grew up in Hong Kong, and absolutely love eating food with Asian flavors. I moved to New York City to work as a corporate lawyer in a large law firm and had very little time to cook. I found that the Asian options available weren’t always the healthiest, and was inspired to start a food business that served dishes with Asian flavors that were light and healthy enough for an office lunch and to eat every day. Hey Hey Canteen serves a menu of warm bowls, salads, noodles and dumplings with Asian flavors, and lots of vegan and gluten-free options.
What was the biggest challenge you faced as a woman in business?
Balancing parenting and work commitments. I have a 5-year-old, and my husband and I are expecting our second kid this spring. I realized that a restaurant that required regular late night and weekend work would not be a sustainable lifestyle for me. So, I designed a business that generates the majority of its revenue during lunch time.
What’s the best piece of business advice you’ve received from another woman?
Work out, and get enough sleep. It’s indispensable to managing stress, making good decisions and staying positive.
What’s one piece of advice you’d give to other women starting their own food business?
Negotiate hard, and don’t be afraid to ask for what you want (politely).
Order catering from Hey Hey Canteen for your office
Julie choi, Bann, New York City
- Instagram: bannrestaurant
- Facebook: bannrestaurant
Where did the idea for Bann come from?
I am the 3rd generation female owner of the restaurant. It started with my grandmother in 1946, then my mother took over, and now I have it. Combined we have opened 7 restaurants and a shopping center.
What was the biggest challenge you faced as a woman in business?
I am small and look very young. It’s hard to be seen as equal among colleagues. Same with employees.
What’s the best piece of business advice you’ve received from another woman?
Know yourself.
What’s one piece of advice you’d give to other women starting their own food business?
Don’t compare yourself to others. Female or male. Power through as you.
Order catering from Bann for your office
Kelly Abshire, Ararat Mid-East Fusion, Austin
- Facebook: Ararat Mid-East Fusion
What inspired Ararat Mid-East Fusion?
Ararat first opened its doors in 1994, as Ararat Restaurant in a small neighborhood just north of Hyde Park. The previous owners were interested in offering Austin a unique dining experience with an eclectic family atmosphere.
In 2003 the ownership was passed down to Kelly Abshire, a longtime waitress who continued to enhance the Ararat experience with new entertainment and menu concepts. Word of mouth advertising made Ararat Austin’s best-kept secret for many years. But with exquisite foods and amazing entertainment, the word was soon out and Ararat was on top of Austin’s best restaurants list, winning several awards and featured specials.
In 2007, after losing the lease on North Loop Boulevard, The Ararat Pack took Ararat on the road in true Gypsy fashion. Expanding the catering and event offerings by bringing the full Ararat Experience to the community. Specializing in Office Catering, Weddings, Birthdays, Romantic Dinners for 2, Holiday Parties, & Family Gatherings.
Ararat eventually found a permanent home in East Austin in the former location of Hot Mama’s Cafe. Catering daily and now offering private and community events in their lovely outdoor courtyard. For any occasion, Ararat’s unique food and entertainment packages are like no other.
What was the biggest challenge you faced as a woman in business?
After 20 years with Ararat, 16 as an owner- 12 of those being “on the road”, the biggest challenge I have faced is continuing to believe in myself and my call to service. To continue to follow my heart when everything and everyone is saying that I can’t.
I reached out to potential mentors and city services offered to help women in business only to be told repeatedly that my ideas and philosophies of serving the community and the Ararat family were not possible but “cute”.
There were times I tried to quit or went to work for other companies and tried to put Ararat to rest but a call would eventually come asking for an order of hummus or a request to cater a special event and I’d find myself right back into slinging Ararat food and love all over town. It took me 20 years but I have finally cried Ararat the ocean it needed to set sail.
What’s the best piece of business advice you’ve received from another woman?
When I was attempting to buy Ararat in 2003 and having serious doubts that it would be possible I found a side job working at Cafe Mundi. The owner, Jessica Nieri, was unlike any boss I’d ever worked for. She taught me how to “feed” my employees not just literally (as she often would make rounds in the tiny kitchen putting yummy treats in our mouths) but she fed us emotionally. We were family. She loved us and truly cared about our wellbeing both at work and in “real life”. I will be forever grateful for her gift of showing me the kind of boss I wanted and needed to be.
What’s one piece of advice you’d give to other women starting their own food business?
From your heart to your hands….. It can be no other way.
Serene ZiCornell, Sezi, Austin
Where did the idea for Sezi come from?
I love learning to cook new dishes. One day, I was learning how to make hand pies and my husband tried them out (he was and is still my guinea pig). He really liked the hand pies and suggested that I should sell them. I quit my job and started experimenting with different recipes for the pie crust and fillings, finally, I found a winner for the crust and decided to go with comfort food for the fillings. My friends were my first customers and it was all uphill from there.
What was the biggest challenge you faced as a woman in business?
Name recognition is one of my biggest challenges and is still a constant work in progress. It is hard to market my product without spending a ton of money and with limited resources. I joined a few small business owners groups and I have gotten a lot of support, encouragement, and advice from them. Being in a farmers market for a year really taught me a lot and helped in getting the product out there.
What’s the best piece of business advice you’ve received from another woman?
It is important to do something you love.
What’s one piece of advice you’d give to other women starting their own food business?
It is a tough industry. We can be stronger together. Network, network, network.
Tessa Phosrithong, TRILOGI SF, San Francisco
- Instagram: trilogisf
- Facebook: trilogisanfran
Where did the idea for TRILOGI SF come from?
As natives of San Francisco, we were inspired to create TRILOGI SF out of our passion for people and food. TRILOGI SF started out as a pop-up restaurant and slowly grew organically with a desire to keep the mom-and-pop concept alive. Inspired by my grandmother and our diverse backgrounds, our cuisine helps us tell our stories through flavor. We specialize in Asian Fusion with a focus on Southeast Asian cuisine. Combining homestyle flavors, fresh, local ingredients, and made from scratch techniques TRILOGI SF delivers cuisine that is balanced, yet full of flavor.
What was the biggest challenge you faced as a woman in business?
The biggest challenge for us is doing business in an industry that is primarily dominated by men, we face challenges in many areas from negotiating deals to operations on a daily basis. I believe the key to our success is to not place our concerns on the disadvantages. I think because we are aware of our disadvantages, it has driven us to only work harder and smarter. People often assume we have lots of help but we have been able to handle all production and execution with just two women. We have overcome many obstacles through hard work, we don’t need to prove anything to anyone because our motivation has always been in knowing that our labor of love will always be the reward.
What’s the best piece of business advice you’ve received from another woman?
Sometimes pain is the best motivation.
What’s one piece of advice you’d give to other women starting their own food business?
Know who you are and that you have so much to offer that is unique to you being you. See obstacles as a challenge and not a closed door.
Joni Stoughton, CoJo Unlimited Catering, Inc., Austin
- Instagram: cojocatering
- Facebook: CoJoCatering-Austin
Where did the idea for Cojo Unlimited Catering come from?
I was running a small cafe in the arboretum from 1988-90. We began doing some catering for our customers and their companies. In April of 1990, my coworker and I decided to strike out on our own. We borrowed a few thousand dollars from the bank, found a little house on Koenig Lane and opened CoJo Unlimited Catering. For many years, we catered every event, meeting, party & wedding that came our way. In 2011, we began to focus on corporate catering. That is where we are today, fulfilling the needs of our many corporate clients with full service, boutique & on-site services in all aspects of the catering industry.
What was the biggest challenge you faced as a woman in business?
Back in the day, most of the large successful catering companies were owned by men. It took crazy hard work and many long hours to become a contender in this field. It was very hard to get credit or assistance to grow our business, but we never let that slow us down, and the persistence has paid off.
What’s the best piece of business advice you’ve received from another woman?
Know yourself. Don’t do it alone and be patient! Surround yourself with every decent, loyal, hardworking individual you can find. Rome was not built by one person, nor in one day!
What’s one piece of advice you’d give to other women starting their own food business?
Always treat your staff and crew as family. Everyone always wants to be a part of something and feel like they matter in that something. I know it’s a little cliche, but you are only as successful as the people that you surround yourself with.
