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HESS Industries Ltd. at the Braintree Business Development Center in Mansfield - Photo Bob Perkoski
HESS Industries Ltd. at the Braintree Business Development Center in Mansfield - Photo Bob Perkoski | Show Photo

Founders

Emily Frank of C'est Cheese

Meet Emily Frank, founder of C'est Cheese, a grilled cheese food truck.

How did you start your business?

After being laid off in 2011, I decided to leave the print industry for good and do something that I really loved. I was living in Chicago and knew the time was right to come back to my hometown and start a business which would also allow me to get involved in my community.

How did you come up the idea for your business?

I also owned a catering business in Chicago and knew my next venture would be food-related. I frequented food trucks in other cities and, through research, learned that the mobile food industry was the single fastest growing sector in the restaurant industry. I recognized the absence of a grilled cheese truck in Cincinnati and knew that was a void I had to fill.

What resources here did you take advantage of and how did they help?

I have been working with great counselors from SCORE who offered great advice and help in refining my business plan since December. With my SCORE counselors’ encouragement, I applied for Bad Girl Ventures to try to win their $25,000 microloan. I am currently one of the 10 finalists in the BGV program!

What does a typical day in your business look like?

Every day is different, which is one of the things I love about my job! Most of my days are spent working with customers who have booked C’est Cheese for private events, working on BGV assignments, meeting with potential investors and securing our truck.

What’s next for you and your company?

Our next goal is to finally get our truck and start serving sandwiches to the great people of Cincinnati! We’ve had some great meetings with additional investors who are helping us meet that goal, but obviously it can’t come fast enough for us. While we love to cater events, we’re quite anxious to get out there on the streets and join the food truck movement.

Interview by Robin Donovan


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