From telecom executive to gelato extraordinaire, Marcia Blackwell’s career is a testament to the power of confidence, determination and an “I can do anything” attitude. She shared her journey with CarveYourOwnRoad.com and gave us insight into how she dove into the food industry with little more than a passion for good gelato.
Q: What events occurred in your life that guided you towards starting Blackwell’s Organic?
A: My husband, Tom, and I have always been “foodies” looking for new great places to eat, international cuisines and new recipes. Tom is lactose intolerant and had been making dairy-free gelato and sorbet at home for several years. I had been working for a local telecom start-up with fabulous coworkers, making great money, and I brought my dog to work every day…We had what you might want to call the perfect life.
However, in 2005, I was laid-off from what I thought was the perfect job. The New Jersey Unemployment Office as well as my family thought it would be difficult to secure a position similar to the one I had, and all suggested I think about starting a company of my own.
After a few weeks of research, Tom and I decided to pursue starting our gelato business. Neither of us had any experience in the food industry but I had some experience helping others start and manage companies in other industries. Our ingredients for success were a home equity loan, perseverance and our ability to learn from other experts.
Q: How did you manage the transition from corporate career to small business owner?
A: The transition was easier than I thought. The hardest part was not going to a regular office everyday with a slew of coworkers. In the beginning, starting a business can be a bit isolating. So, I joined the local chapter of NAWBO – the National Association of Women Business Owners. Surrounding myself with successful people and advisors helped to motivate me to grow our business.
Q: How did you go about setting up an organic food business when you had no experience in that area?
A: I was unfamiliar with just about every aspect of setting up a food business, so I started looking for experts and asking questions. I got in touch with the local Small Business Development Center to set up my LLC. I also reached out to the Rutgers Food Innovation Center to establish good manufacturing practices and to help me with other hurdles along the way. I also aligned myself with other food entrepreneurs so we could share ideas and give feedback.
Today, I get calls all the time from individuals who want advice on how to take their product to market. I tell them that having a great business idea or product does not guarantee success. It takes many people to create a great product and a profitable company. Each individual in each department of a business is important, from the lowest to the highest employee. If something goes wrong or right along the chain of command then the ripples are felt up and down the line. I have seen this in each of my careers, but most strongly in my previous job.
Q: In the past, you’ve mentioned how important it is to run your business in alignment with your personal values. How have your personal values informed your business decisions?
A: It is very hard for me to separate my business and personal life. I value my free time and time spent with my family. So, it just makes sense that I value the time my employees share with those important to them. I make certain buying decisions, preferring organic, Fair Trade and locally grown food for my home, and those criteria automatically transfer over to the business. I would not feel comfortable any other way.
Sometimes I get calls from sales people who tell me they can help increase our profit margin, but when I inquire they often want me to substitute ingredients of less quality or use flavorings rather than the real fruit. I take the time and explain it to them. But, often, it is hard for them to understand that it’s not just about the bottom line.
Q: What things do you believe you had to change about your mindset to make your business succeed?
A: I had to focus on the big picture as well as the individual tasks at hand. I had to have patience and recognize the long term results of my efforts. This is often a struggle because many of us are taught at a young age to look for results right away. The desire is high for instant gratification.
Having a successful business is like growing a garden. It needs to be nurtured and watered. Sometime plants struggle to grow in a particular area of my garden at home. I’ll make note and then move them to another place where I think they will thrive. The power of observation is key.
Owning a business forced me to focus on the larger responsibility to the community, our employees and our customers. For example, I have many more people who I feel responsibility towards. We have many customers (individuals, distributors and retailers) that expect a delicious organic frozen dessert with minimal impact on the environment and I feel the pressure to make sure they get that.
I also had to learn to be confident in the world of finance, paying bill sand buying ingredients. Employees are looking to me for paychecks and vendors need payment. It is important that we meet those demands. It can often seem like a hard burden to bear because I take it very seriously.
Q: How has your life changed since making this transition?
A: I think our life has changed dramatically since we started Blackwell’s Organic. My relationship with my spouse is actually stronger than it was before. We have learned to communicate more effectively. Many married couples never get to see their spouses at work. Tom gets to see me “in action” and I get to learn more about him and admire his qualities as well. My horizons have been broadened by the new and interesting people that have entered our lives. I learned so much more than I ever thought I would. I get more inspired every day.
Blackwell’s Organic was recently selected as a 2008 SOFI Silver Finalist by the National Association of the Specialty Food Trade. On June 28th, Marcia Blackwell, will participate in a panel discussion on “Taking Your Products to the Marketplace” at the Fancy Food Show in New York City.
If so, inspire us with your story. How are you pursuing your career dreams on your own terms?
