Today we’d like to introduce you to Brianna Arroyo.
Hi Brianna, so excited to have you with us today. What can you tell us about your story?
I started Cheese & Honey in August of 2020. In July of 2020, I made a charcuterie board every day for one week. I realized that I loved making these boards and how fun it was fun to put together different foods that paired so well together and I loved that I got to decide what the end result of the board was. After I went on my strict charcuterie board-only diet, I constantly joked around about starting my own charcuterie business and everyone around me told me to go for it. I kept putting it off until one night at around 2 A.M., I finally created my Instagram account. I had to block all of the negative thoughts- the constant “I will never reach more than 100 followers” and “Nobody will order from me”, and I had to just take a leap for it. It was one of the first things that I truly felt passionate about doing, and I still love doing it to this day.
Another reason for starting my business was that I knew that I had to have some type of income, especially with my first quarter at UC San Diego coming up in the Fall of 2020. I love that I get to help financially help myself through school while doing something that I love. In terms of how I got to where I am today, creating a lot of content and being active on social media are the two biggest contributors to my success with Cheese & Honey. I always try to interact as much as I can with my followers and I try to form connections with as many people as possible.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Balancing between school and my business has been one of my two biggest struggles. I am a junior at UC San Diego and I am taking some rigorous courses that require hours of studying. I do live on campus so I do not take any orders for Cheese & Honey during the week, however, I am constantly responding back to messages for orders in a timely manner. I do often find myself spending too much time on Instagram and not enough time on my studies. I have to tell myself to put down my phone and that my customers will understand if I do not respond to them right away. Managing my time is something I still deal with to this day. Another one of my biggest struggles is figuring out my boundaries.
Although my boyfriend and family members do help me with deliveries, I am the only person making the boards. I tend to overwork myself a lot because I do not know when to stop taking orders and I do feel guilty when I tell people that I am booked. It took me a long time to finally tell myself that my mental health does come first and is very important to me, which is why I now have a better booking method and better at knowing my limits. I have experienced many breakdowns on every holiday, and I know now that prepping the night before is the best way to handle a big quantity of orders and knowing when to stop taking orders. In conclusion, my academics and mental health are my priorities and it took me a while to finally admit that and make a change in the way I was handling everything.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I specialize in creating charcuterie boards. I love what I do and am very passionate about my business. I can create one individual box that will feed one person and can create a grazing table that can feed hundreds of people. I love hearing what my customers want and what they have in mind for their grazing experience, and I try my best to create the best grazing experience for them. I can accommodate everyone’s dietary needs. I have created vegetarian, vegan, and gluten-free boards. I am most proud of the amount of effort and time I have spent on this business.
Every board is created with love and I make sure to make every board as aesthetically pleasing, and delicious, as possible. I am most excited about what the future holds for me. I am excited for new opportunities that will come my way during the summertime and the events that I will get to cater for. It is still overwhelming to think that people want my boards at their special events; it is the best feeling ever. It has not been easy to get to where I am today. A lot of work and time goes into having a business. Such as hours spent creating my pricing, and all of the time that is spent creating new content for my followers.
Pricing:
- Mini Box – $25
- Small Board – $55
- Medium Board – $75
- Large Board – $95
- XL Board – $155
Contact Info:
- Email: cheeseandhoneysd@gmail.com
- Instagram: https://www.instagram.com/cheeseandhoneysd/?hl=en
- Facebook: https://www.facebook.com/cheeseandhoneysd/?ref=py_c
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