Life and Work with Carrie Roper

Today we’d like to introduce you to Carrie Roper.

Carrie, please share your story with us. How did you get to where you are today?
I LOVE food – all kinds, flavors, and textures. I guess my love for food goes way back as my mom remembers my first (and favorite) word was “chicken” because I loved fried chicken so much and would ask for it by name. And my dad loves to remember how sweet I was as a baby, until it was meal time when I would work-up a frenzy as food could not make it in front of me fast enough. In high school during the early 90s, I’m sure my friends found it odd that I orchestrated a Supper Club, rather than a trip to the mall. Even now, my choice of reading material during road trips (cookbooks – old and new) confirms that food rules my world.

I found ways to experience food through jobs held during high school by working at Baskin Robbins making ice cream cakes with my friends, serving up espresso & cappuccino at Gloria Jeans (pre-Starbucks days), and rolling out cinnamon rolls while supporting my stepmother’s home-based bakery business, Sheila Partin’s Sweet Sourdough (now a local, state-wide, and national favorite of restaurants). However, my first real technical experience with food was achieved while in college @ Abilene Christian University. I was hired-on with Cypress Street Station which was the first (and only) fine dining restaurant in that part of the state. The owner, Brian Green, hired 2 chefs, a husband and wife team that were graduates of the Culinary Institute of America – Hyde Park, NY. Because I had experience baking bread and frosting cakes, I was hired as the Pastry Chef’s Assistant. Debbie taught me new bread making techniques, how to make French tortes, custards, creams, sauces, sponge cakes, mousses, bombes, and many other European and American pastry techniques. She was an amazing and patient teacher, and extremely forgiving of me and my school schedule.

Once I completed my undergraduate degree in English, I did not seriously consider cooking as a profession since I had not studied the art formally (plus, that was before culinary art received its rightful place in televised entertainment creating opportunities for professionals and amateurs alike). Rather, I found the first professional job I could find, which was in Human Resources. For the next 20 years, I spent my professional focus on the art of identifying and engaging employees to become successful, productive, and profitable members of organizations.

During the 13th year of my professional career in Human Resources, I decided to form my own HR Consulting firm (Pathfinder HR Solutions: pathfinder-hr.com) supporting small to mid-size firms with all levels of Human Resource support including policy/procedure development, employee engagement strategies, benefits development and administration, hiring, compensation, and performance management programs. Shortly after, I started a volunteer community ministry (Employment Assistance Ministry: jobministry.org) to help job seekers identify their gifts, passions, and true talents in order to find and maintain meaningful and sustainable employment.

It was while working with job seekers and encouraging them to identify and pursue their true talents that I realized I was not following my own advice; I was not pursuing my love and talent for working with food. So, in early 2017, I gave it a shot! With the help and encouragement from several friends and family members, Picnic on the Green – Mobile Café was created. We have been operating just over 1 year attending local events (art shows, design shows, antique fairs, etc.) and catering special events for individuals and businesses in the area. It has proven to be the most difficult work of my life – both physically and mentally, but absolutely an exciting and rewarding adventure!

Has it been a smooth road?
Starting your own business takes courage…but your ability to hang tight through the challenging times tells you whether or not you have the guts and stamina to be an entrepreneur. Picnic on the Green is the third of three small ventures I’ve had the pleasure to create in my career, and by-far the toughest yet!

Fortunately, we found a good market for our mobile café (food truck) business right away – events where food options are limited, especially healthy options. We began attending antique, décor and art shows where vendors and patrons welcomed our fresh and homemade menu items, like our Artichoke Chicken Salad, Beef Tenderloin Lettuce Wraps, Greek Pasta Salad, Jalapeño Corn Chowder, and all-natural fruit & herb snow cones. Catering special events in the area proved to be another great market for us as we offered traditional favorites with a twist such as smoked salmon pate, roasted shrimp with jalapeño cocktail sauce, southwest chicken sliders, candied bacon bites, and an assortment of cakes and pastries – our Kahlua Cream Cake being one of the most popular.

However, while it seemed as though our menu items were on target, our ability to prep and deliver during food truck events proved to be a challenge and definitely needed work! There have been many times that we were sweating bullets trying to keep up with orders, yet they were going out the window like molasses no matter how hard we tried. And, determining the staff and portion needs for each event is still a mystery to me! What I’ve learned is that you cannot ask too many questions, nor plan/prep enough, nor make enough friends that are in your industry to share experiences, lessons learned, successes…and a few laughs! And sometimes, as hard as it may be, you have to decline business that does not make sense to take on.

Another lesson learned, not only with Picnic on the Green, but throughout my career, is that building a great team is vital to the success of the organization. Chemistry, honest recognition + balance of talents, and candid/thoughtful communication have been the building blocks of our team. We work super hard, but we also have a great time. The moment it is not fun any longer, is the moment we realize we need to change things up.

My advice to anyone starting a new business is to find a mentor or someone in the business that is willing to share their experiences with you. And, if possible, either work or volunteer in a similar business to obtain first-hand knowledge and exposure to determine whether or not it is a potential success story for you. Often, I’ve invited potential food truck entrepreneurs to work along-side us on the truck. For some, there is a quick realization that it is not fit. For others, it is validation of their true passion – working incredibly hard, preparing delicious food, and making customers happy.

So, as you know, we’re impressed with Picnic on the Green – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
Twice now, I’ve parked our food truck in line for annual county inspections and noticed that of the 20+ trucks lined up, there was only one mobile café. While there are many talented food truck operations across the city (many that I admittedly stalk), we are one of just a handful that offer fresh homemade soups, salads, and sandwiches as well as vegan, vegetarian, and gluten-free options. Our menu is made up of items I grew up with, and things I like to eat like Pear & Gorgonzola Flatbread Pizza topped with Arugula, Egg Salad Sandwich with Fresh Dill, Roast Brisket & Cheddar Sliders, Soft-Baked Pretzels with Smoked Gouda Fondue, Lemon Raspberry Cream Puffs, and homemade Pistachio ice cream. Fortunately, seems like the general public likes these, too! In one venue in particular, we have become known for our Artichoke Chicken Salad, which was mentioned in a local publication that created some greatly appreciated buzz during our time there (thank you Katie & Lorie @ roundtop.com).

I think our logo and vintage truck have also helped set us apart. While it took me months and many revisions, I am proud of the final logo – I think it illustrates our brand and message well: our food is fresh from the market, we use both American and European cooking methods, we are mobile, and we serve everything al fresco (outdoors)! Due to our initial budget and vision, we chose a 1986 Ford Grumman Step Van, which was previously a Hostess Bakery delivery van. While I love the new beautiful food trucks packed with awesome commercial equipment, our simple little van seems to fit our brand well.

Our spirit is also something that makes us a little different. We got into this business with the hopes of doing what we love, with and for the people we love. Our team is made up of friends and family members. And, if you aren’t a “friend” when you start working with us, you quickly become one! The business has also given us an opportunity to serve the community through natural disaster food assistance and local charity events.

Creating something from nothing and receiving a positive response has been extremely rewarding. Meeting people and making new friends across Houston, surrounding areas, and the Hill Country has been even more rewarding. And, if my experience has helped or encouraged someone out there with a passion for food and serving others, that would be the most rewarding of all!

There’s a wealth of academic research that suggests that lack of mentors and networking opportunities for women has materially affected the number of women in leadership roles. Smart organizations and industry leaders are working to change this, but in the meantime, do you have any advice for finding a mentor and building a network?
One thing I’ve learned in business and in life in general, is that there is always something new to learn from others. While we may become extremely skilled in our profession, there are always new and/or different ways to achieve something. Therefore, I try to surround myself with people that are willing to demonstrate and/or visit with me about their experiences. While still relatively new to the food industry, I became a proud member of Houston Culinary Guild this past November. The HCG offers a wealth of information, experiences, and good times with some of Houston’s most talented women in the food and beverage industry. It is an honor, and a great privilege to learn from such a great group of ladies.

Networking can be an uncomfortable thing, and sometimes (quite frankly) a waste of time if you are spending it with a group where your interests are not in alignment. Take the time to find a group that you can easily engage with and learn from. There are plenty of great groups out there. And, if the right one for you does not exist, you may consider starting your own!

Contact Info:

• Website: www.picniconthegreen.cafe
• Phone: 877-447-8529
• Email: carrie@picniconthegreen.cafe
• Instagram: picnicotgreen
• Facebook: picniconthegreencafe

Image Credit:
Portrait, Team Shot, Snow Cones – Amy Scott

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