and sold every bit of it. I started taking orders
and pretty soon several offices throughout
the hospital where I worked were asking to
buy it. Pretty soon Mom was teaching me
how to make the mustard myself so I could
help meet the growing demands.
at all. So far I haven’t done a demonstration at
a store where I am not currently selling. The
products speak for themselves.
Megan: Had you ever considered going into
business prior to this?
Sherrow: I am currently in 24 different venues
right now.
Sherrow: Everybody has an entrepreneurial
spirit I guess, but no I never had any desire to
do this prior to that day at lunch. It’s one of
those things that just kind of happens. I ended up getting hurt on my job while working
in the OR at the hospital and I just kept thinking about it. I did a lot of thinking out loud I
guess too because it was my wife, Alesia Sherrow, who actually urged me to do something
with my dream. Oxfordfest of 2013 was my
first big event to get involved in and get my
product out there. I had just the one product,
the original mustard, and I had several people come up and tell me where I should try to
sell and which stores I should try and get into.
Megan: What stores do you want to be in that
you aren’t yet?
Megan: What was the first store you were able
to get into?
Sherrow: Currently I offer 3 different products:
Mom’s Old Fashioned Mustard, Angry Apricot Sauce, and Mom’s Moppin’ Sauce. The
Moppin’ sauce is the newest addition to my
products and is a thin vinegar based barbecue sauce ideal for grilling. I would have to
say that my favorite of the three would have
to be the original old fashioned mustard just
because it’s so diverse. You can put it on just
about everything from potato salad to sandwiches! It’s also a perfect complement to anything cooked on the grill as well.
Sherrow: Dorsey’s Supermarket here in Oxford was the first store that I was able to get
into. Mr. Dorsey took a chance and allowed
me to come into his store and do a demonstration of my product. I bought some of his
meat and served it with the mustard and allowed his customers to sample it. It went over
great and it’s been an awesome partnership
every since! I have done that at every other
store I am currently in. I come in, buy some of
the store’s product and then serve it with the
mustard. If the customer’s like it, then great!
If not, then there is no loss or risk to the store
INSIGHT
Megan: How many stores are you currently
supplying?
Sherrow: I actually had a man approach me
recently about distributing to Piggly Wiggly,
Winn Dixie and several other stores that he
has sales routes with. The problem is that I am
currently maxed out in my current production facility; all of the products are still made
and packaged solely by me in a commercial
kitchen. I would love to be in 124 grocery
stores a year from no ܰ