Inside Track: Pamela Fitzmaurice, Blazing Salads

What is special about your business?
Blazing Salads is a wholefood deli and bakery specialising in wheat, dairy, sugar and yeast-free products. We do not use any additives or preservatives and all our food is freshly prepared. Blazing Salads was started over 30 years ago by my parents who believed in a strictly wholefood diet.

What has been your major success to date?
Remaining in business for so many years, the publication of our second cookbook this year and consistently winning awards (here and in the UK) for our food and bread.

What has been your biggest challenge?
The closing of our organic bakery in 2010 was extremely stressful. It was the start of the downturn, our creditors were having problems paying us and, after eight years of successful trading we had to make the difficult decision to close. Fortunately, we were able to continue some production in our premises on Drury Street and, last year, my brother Joe opened the Woodfired Bakery in Tipperary. Things have turned around now, but at the time is was very overwhelming.

What piece of advice would you give to someone starting a food business?
Do a business plan, look at your fixed and variable costs and be realistic about your targets. Set up terms of credit and trade with your customers. It is important to have control of your cash flow to keep your business afloat. I would also recommend doing a business course. Markets are always a great way to try out your products on the general public and to ask for feedback before you invest in full-scale production.

Who do you admire in business and why?
I come from a family of entrepreneurs and I have great admiration for anyone who decides to take the plunge and open their own business. You create employment, open opportunities for people, develop new skills and contribute to the economy while also being responsible for your own destiny and not relying on other people to make opportunities for you. I admire individuals who have stood the test of time and lead the field, especially in the food industry in Ireland. The quality is getting better all the time.

What two things could the Government do to help make life easier for SMEs?
Control energy and utility costs, and put pressure on the banks to lend to small businesses that are viable.
In your experience are the banks lending to SMEs?
Don't get me started on the banks. Bank charges have increased but services have dropped dramatically. They are very reluctant to lend and most want personal guarantees. However, we have found they are willing to work with us and have been supportive over the years.

What's the biggest mistake you have made in business?
We moved our bakery to a larger premises with bigger overheads just as the recession was biting. Unfortunately, it was bad timing and we were badly affected financially by the downturn. Do I think it was a mistake? I am unsure about that. It was a learning curve – although an expensive one – but other projects have developed from the experience.

What is the most frustrating part of running a small business?
The constant pressure to watch the overheads without jeopardising the quality of our service or ingredients.

What is your business worth and would you sell it?
People have shown interest in investing in Blazing Salads over the years. I don't have a figure in my head but, as a family business, it is worth a lot to myself and my siblings, Lorraine and Joe, who are both directors. We have always wanted to maintain control over our ethos and business integrity, and what our business represents. No, I don't think we would sell it.

In conversation with Olive Keogh