Ross Brown, 28, and his friend Fraser Potter, 27, set up Perthshire-based LovSushi nearly three years ago.
Since then the duo have shared their freshly made Scottish sushi at some of the country’s biggest events.
Ross shares the story behind their success with Courier Business.
Q How and why did you start in business?
A Fraser and I spent time in Australia after we graduated from university. While there we loved eating at this sushi bar which was very small and simple.
When we came back to Scotland we couldn’t find sushi that tasted as good. Considering the wealth of natural, quality produce we have here, it seemed like a missed opportunity.
After a few beers one night we scribbled a feasibility study on a napkin, and we launched the company 10 weeks later.
Q How did you get to where you are today?
A By showcasing the very best in Scottish produce, whether it be meat (Perthshire beef), seafood (west coast salmon) or vegetables in a new and interesting way.
We began with one unit.
We drove all over the place, appearing at events and getting people to try our sushi and noodles.
By getting out on the road, meeting people and letting them try our food at smaller events during the first year, we built a good reputation and secured catering deals at some fantastic and high-profile events.
Since then we have sold our food at events such as the Commonwealth Games, Ryder Cup and the World Pipe Band Championships.
Q Who has helped you along the way?
A Without the help of friends and family in our first year we couldn’t have set up the business. They worked for free and were incredibly supportive.
Business Gateway and the Prince’s Trust are two organisations that have been there for us since the beginning, along with the continued support of Perth and Kinross Council, which has been excellent.
Q What was your biggest mistake?
A We’ve been lucky so far in that we haven’t made any critical mistakes.
You make mistakes in business on a daily basis. The key is learning from the experience and using it to your advantage.
Q What is your greatest achievement?
A I think setting up our own business and growing year on year in the current economic climate.
We have always been very careful when it came to our expansion, and have only invested in growth in a financially sustainable manner.
Banks can be difficult with small businesses, and we didn’t want to be dictated to by anyone.
This year we will have three catering units that can be in different locations at one time, and during 2014 we bought another business, Cochrane Cottage, which produces fat-free salad dressings, marinades and dips.
Q What do you hope to achieve in the future?
A This year we will be looking to secure deals with small and large wholesalers for grab-and-go food, whilst growing our event and private catering side of the business.
We have built a solid foundation over the past few years and now we are ready to step it up to the next level.
Q Do you want to recruit in the future?
A We have already taken on two full-time members of staff, and we are hoping to employ a full-time events manager in the near future.
During our busy times, which tend to be in summer when we are doing lots of different events, we take on around 12-14 part-time workers, which we hope will increase each year.
Q What is the hardest thing about running your own business?
A Switching off. Despite a full day in the office it’s really difficult to stay away from emails and thinking about work when you go home.
I was finding myself lying in bed responding to emails at 1am. But it’s the nature of the game, and the perks outweigh any negatives.
Q Any advice to wannabe entrepreneurs?
A Have faith in yourself and work hard.
Starting young does have its advantages, as we had no mortgages or financial responsibilities so we had nothing to lose. But if you believe in what you’re doing, no matter what your age, you should go for it.
In Perthshire there is a lot of support: Business Gateway, the Prince’s Trust and the council. This help is vital to any first-time business owner.