Duane Thompson started Sabrosa Foods Inc. in 2006 after creating a healthy roasted bell pepper salsa in college. The company manufactures all-natural salsas and other condiments. Sabrosa has grown from initial sales of $160,000 in 2008 to employing multiple full-time and seasonal employees. Thompson's greatest innovation was creating a "No Acid Reflux" roasted bell pepper salsa. Future plans for the company include developing more healthy products, partnering with local farmers, and building a packing facility.

1. 10/5/2010 Duane Thompson Entrepreneur of the …
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The Hampton Roads Business Journal Tuesday, October 5, 2010
Duane Thompson Entrepreneur of the Year 2010
Posted: June 18, 2010
When Duane Thompson was in college in the 1990s, he arrived back in his dorm after a rough game of
football to find that most of the fresh vegetables his grandmother had given him had been eaten by his
suitemates.
Using what remained, Thompson made a salsa.
What he created, he ended up making again and again for family and friends. He decided to expand and
began making plans to launch his own salsa line.
That was the start of what today is Sabrosa Foods Inc., which Thompson founded in 2006. The Norfolk-
based company manufactures a healthful, all-natural salsa. Sabrosa means tasty in Spanish.
Instead of using the tomato base found in most salsas, Thompson's recipe uses all-natural roasted bell
peppers, which cuts down on the natural acidity. All the ingredients in the salsa come from local produce.
Sabrosa continues to grow and gross sales in 2008 were approximately $160,000 with a 4 percent
increase in 2009. The company, which is at 520 W. 21st St., employs three full-time staffers with four
seasonal employees beginning in June.
In 2008 Sabrosa was awarded the Best New Product for Virginia through the Department of Agriculture's Virginia Finest Program. It also
won the 2009 Virginia State Fair's Director's Choice Award.
Thompson employs high school students under Opportunity Inc.'s Youth Program to work at the retail kiosk in Norfolk's Five Points
Community Farm Market. He is also active with the Biz for Kids project at Norview High School, Small Business Development Center
Mentor Program, Celebrating Children, It Takes a Village and the foodbank.
Sabrosa can be found in high-end gourmet stores including Five Points Market, Farm Fresh and Rowena's.
- Lakeshia Artis
Sabrosa Foods Inc. is a manufacturer of all-natural alternative gourmet condiments.
When did you start the business and what gave you the idea for it?
I started working to develop Sabrosa Foods Inc. in 2003 after realizing the market was void of healthful, all-natural condiments. The original
idea for Sabrosa's first product to market, the "No Acid Reflux" "No Heartburn" Roasted Bell Pepper Salsa, was conceived while I was in
college. As a former football player, I learned to eat healthy. However, after a bad case of acid reflux and heartburn, I was forced to change
my diet and began eating fresh vegetables mostly from my grandmother's home garden in Newport News. In an effort to curb my stomach
discomfort I began incorporating more fresh vegetables into my daily meals by creating dips, salsas, chutneys, marinades, etc.
After college I turned my favorite recipes into product formulations paying special attention to pH balances and shelf stability and the rest is
history.
What was the hardest part of launching your company?
The hardest part of launching Sabrosa Foods Inc. was overcoming the fear of the unknown. I have learned not to overanalyze situations to
the point of paralysis.
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2. 10/5/2010 Duane Thompson Entrepreneur of the …
What lesson did you learn that you wish you'd known back before you started?
Looking back, I wish I could have taken more advantage of small business help programs (i.e., SBA, Small Business Development Center,
SCORE, Retail Alliance and the local business chambers). These organizations are rich in business know-how and keys to success. I often
found myself too busy to participate in many of the free social events but I know now you have to make time for these activities. It is an
essential part to any business.
What risks did you take?
I have found risk is synonymous to business. In other words, not to do business is to not take risk. The key here is leveraging your risks and
not to grow too quickly or over-extend to the point of no return. Always have a plan B, C, D, E and F. Explore all possible outcomes and be
ready for the unexpected.
What was the biggest obstacle you overcame?
My biggest obstacle to date has been to establish a reputable and knowledgeable management team and business associates I can trust
and know.
What or who has helped you the most in establishing your business?
In the beginning my business partner, Rodney Eason, believed in me and the fundamental business philosophy under which Sabrosa Foods
Inc. was established. This fueled the drive to push the company products in both international and national markets.
What do you consider your greatest innovation?
My greatest innovation is creation of the "No Acid Reflux" "No Heartburn" Roasted Bell Pepper Salsa.
How has the company grown, both in terms of employees and revenues?
Sabrosa Foods Inc. revenue continues to grow with each passing year. In 2008 the company entered into a local high school annual
internship program employing approximately three young adults and teaching entrepreneurial skills along with basic business concepts and
value-added product manufacturing from fresh-grown produce. Today Sabrosa has a host of both seasonal and fulltime employees and is
looking forward to increasing its workforce as the business model expands.
Has the company earned a profit? If so, how long did it take to get there?
Sabrosa Foods Inc. incorporated in 2006 and was able to turn a profit in 2008. This is attributed to an aggressive guerrilla marketing
campaign. Earnings stabilized in 2009 mostly due to the downturn in the economy. Adjustments in the 2010 core business model are
expected to open new markets and allow for continued growth.
Discuss future plans for the company.
In addition to formulating more healthful, all-natural products, Sabrosa Foods Inc. is establishing alliances with local farmers to build a year-
round greenhouse in order to increase production for base raw materials. Extended future plans include construction of a state-of-the-art
packing facility.
What is your biggest challenge for the future and how do you plan to handle it?
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3. 10/5/2010 Duane Thompson Entrepreneur of the …
My biggest challenge for the future will be deciding the direction in which to take the company as new opportunities present themselves.
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