For Drew McLean, the road as a food entrepreneur began in Oaxaca, Mexico, where he lived for a short time as an English teacher and fell in love with the ancho chiles sold in open markets throughout the colonial city known for its famous moles.
After a few stops on the way, McLean landed in Holland, MI, where he began creating his own spice rubs that became so popular among family and friends, he made a decision to begin manufacturing it locally for commercial sales.
Working out of food incubator Starting Block, McClean perfected his recipes, labels and packaging and began marketing his rubs under the brand name Bearboy Gourmet (Bearboy being his brother's nickname). Bearboy Gourmet features five distinct rubs, all with an international flavor
His business model is based on "slow growth," which McLean believes, in the big picture, will translate in a "greater reputation when you are locally made and known."
Currently, McLean markets his products directly through his website, at local farmers markets and events and through a handful of stores he personally services. McLean also continues to look for a distributor that is a right fit for his brand.
Besides the sweat equity and hard work that McLean pours into his venture, he credits the marketing help of LocalFirst.
"It was the smartest business decision I made regarding marketing dollars and energy," McLean says.
For more information on Bearboy Gourmet, you can visit their website here or like their Facebook page.
Source: Drew McLean, Bearboy Gourmet
Writer: John Rumery, Innovation and Jobs News Editor
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