Back of the Napkin Explores the Big Journeys of Small Business Owners

SurePayroll Back of the Napkin unfolds the ideas and innovations that help small business owners drive customer loyalty, develop, and retain employees and grow revenueas told by the people who risked it all to chase their dream.

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Language: en

Genres: Business, Entrepreneurship, Management

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26. tinyB Chocolate Friday Fail: Tempering the Impact of a Bad Personnel Decision
Episode 26
Friday, 17 December, 2021

Renata and Andrei Stoica from tinyB Chocolate in San Francisco, started a business based on the brigadeiro, a Brazilian confection. A brigadeiro is similar to – yet distinctly different from – fudge, ganache, truffles, or bonbons. The sweet, creamy, intensely flavored bite is perfect to scoop from a jar (spoons optional), gently shape into a ball, and roll in a variety of sweet or savory toppings. The Stoica’s leveraged their passion for the brigadeiro into a virtual team-building experience that has since expanded to 52 countries and more than 31,000 orders, unwrapping a sweet spot in the competitive boutique chocolate marketplace. While company growth has been impressive, the Stoica’s at times traveled a rocky road. Bytes of Chocolate When tinyB Chocolate first started, tech entrepreneur Andrei was used to working in an arena where a solution was almost self-explanatory. Coding either worked or it didn’t. With their chocolate company, Andrei stepped into a business in a very crowded category where you had to differentiate. “Differentiation in marketing was a much bigger part of the business,” said Andrei. “And I wasn't as prepared for it as I should have been.” Read More ... In addition, in the tech industry you tend to let a product come into its own before you come out with a 2.0 or 3.0 version. With chocolate, it is much easier to make changes by adding a new flavor and get instant feedback from customers. This allows for more experimentation and a constantly evolving product line. “In the beginning, I developed five flavors of chocolate and he (Andrei) wanted to keep only these flavors in the menu,” said Renata. “That's how technology works. If you have that product, let's sell that product. Chocolate is different, you have to be more creative and bring more different experiences for the customers.”