Editor’s note: This month’s Business Beacon is a spotlight on 30Apron, a private chef service offering chef-prepared dinners, picnic baskets and pre-made lunches. Owner Traci Veno talks to us about bringing her business to the Emerald Coast from Nashville, the ever-changing nature of the food industry and her surprise for locals.
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1. How did you get the idea or concept for your business?
TV: I actually started my business in the Nashville area 15 years ago but had it in my plan to bring it to the Emerald Coast area. In Nashville, I mainly catered to working clients who wanted healthy meals or wanted the food aspect checked off their list for dinner parties. So, when I moved here I tailored my services to accommodate any type of gathering.
2. Let’s discuss numbers: What year did you open? How many locations do you have? How many people do you employ?
1. How did you get the idea or concept for your business?
TV: I actually started my business in the Nashville area 15 years ago but had it in my plan to bring to emerald coast area. In Nashville I mainly catered to working clients who wanted healthy meals or wanted the food aspect checked off their list for dinner parties. So when I moved here I tailored my services to accommodate any type of gathering.
2. Let’s discuss numbers: What year did you open? How many locations do you have? How many people do you employ?
TV: Right now I’m wearing all the hats of the business. I moved here at the end of 2019 and needless to say last year was a complicated year to start a new business among other things. So hoping this year I can grow and expand my services. This industry is ever-changing and with all the growth in this area, it is very promising.
3. What do you sell or what service do you provide? What’s your best seller?
TV: I promote my business as a private chef/food concierge, which basically means I try not to limit myself to what I can offer clients. With the recent pandemic, the contactless meal delivery service has been highly popular as is the in-house private chef dinners. Stock the fridge is a service that many clients like. Not having to worry about going to the grocery store as you arrive and then stocking with fresh-made items such as lunches and pasta salads and things to nosh on.
4. What’s unique about what you do or offer?
TV: I truly try to design my services for individual clients. I provide them with menu ideas however I can tailor menus based on their dietary needs and their suggestions of items. I also like to make myself available to them during their stay should they have restaurant suggestions or ideas for things they need.
5. How would you describe your business to a potential customer?
TV: On first meeting or chatting with a potential client I really make it about what they are looking for and what they need food/menu-wise. The services I offer can accommodate their family/friends on whatever level they need and take all the pressure off them so they are able to sit back and relax. It’s their vacay so sit back and enjoy!!
6. What do you love most about your line of work?
TV: Oh, there are so many things as I love food, I love talking about food and creating the experience for clients. However, being able to meet so many wonderful people from all over is truly the best part. The houses here allow me to be able to interact and engage with the guests so by the end of the dinner you feel like part of the group.
7. What sorts of trends are you seeing in your industry?
TV: Other than complying with the “new norm” due to our current situation, food is ever-changing.
8. Tell me in just a sentence or two what you feel sets you apart from your competitors.
TV: I lived in Miami for four years and spent that time learning about all the ethnic and regional foods. All of us in the industry have our own special and favorite flavor profiles. But, I have to say with this area being so close, we all try to help each other out.
9. Who or what inspires you? This could be a family member or celebrity, a particular quote or even a book/movie/podcast. The sky’s the limit!
TV: My grandmother was the one who inspired my flare for good ol’ Southern food. — literally catching catfish and making fish fry dinner. But, my dad was the one that introduced me to five-star restaurants when I was young and I was hooked. There are so many levels of dining experiences and culinary styles and that is what makes it challenging and fulfilling at the same time.
10. What’s the best thing about being a part of the Emerald Coast, personally and/or professionally?
TV: Well, personally it’s the beach, of course. Absolute dream come true! The people and the vibe of this area are incredible. The locals are a pretty tight-knit bunch so you can lean on or call on them any time. That’s what makes the area so special.
11. What does a typical day in your business look like? (Pretend it’s Monday (or Friday!) and take me through the highlights of your day.)
TV: That’s the best part of my business. It’s always different. I’ve never really been the 8-5 type so I like the days are always different due to events that week and planning and prepping for them.
12. What’s your best “insider tip?” (This could be a community tip for vacationers or homeowners or even a tip for customers related to your business.)
TV: One thing I always explain to my clients regarding food items is that sometimes I might have to change something at the last minute. The one downside during high season is certain grocery stores or specific seafood items can run out so I always get a backup, just in case.
13. How do you recharge or relax when the day is done?
TV: Depends on the time of day, honestly. Walks with my four-legged girls or wine and sunsets typically do the trick.
14. Just the deets, please! Where are you located? Business hours? Social media profiles and/or website links we need to know about? (Please feel free to add social media handles or direct links!)
TV: I’m on Instagram. Email is traci30apron@gmail.com.
15. One final question: If there was just one thing you wish the public knew about your business, what would it be?
TV: I love a challenge. I love when clients approach me with a request I’ve never done and then it’s a huge success. When I’m doing dinners for families with small children, I always do a little something special for them. Once, I had a 4-year-old tell me it was the best thing he had ever had. You know you have made it at that point.
