Today we’d like to introduce you to Mark Monson.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Chico’s Gourmet Pasta Sauce
Chico’s Lasagna Sauce
Chico’s Bourbon Whiskey BBQ Sauce
Chico’s Jalapeño Raspberry Rum BBQ Sauce
Chico’s Gourmet Bloody Mary Mix
The Story of Chico’s
In 2016, after closing a small business, I found myself at a crossroads. For years, I had been making a few special sauces for family gatherings and BBQs. One afternoon, I called my wife with a new idea — what if I bottled my sauces and sold them to the public? Her response was cautious, but the idea lit a fire in me, and I decided to give it a shot.
At first, I thought it would be simple: put the sauce in a jar, add a label, and get it onto store shelves. I quickly learned it wasn’t that easy. The process was slow, expensive, and full of challenges — from getting USDA certified to navigating endless regulations. If I had known what I was up against, I might not have gone forward. But with time on my hands and belief in my products, I pushed ahead.
I started small at local farmers markets just to see if people would even like the sauces. To my surprise, we sold out every time. The response gave me the confidence to keep going. After becoming fully certified to sell nationwide, I landed my first retail account: a meat market in Fargo, ND. Nervous about their feedback, I finally called to check in — and was met with amazing news: they couldn’t keep the sauces on the shelves.
From there, one store turned into a handful, then more. Making everything by hand was time-consuming and exhausting, so I partnered with a co-packer in Hillsboro, ND to help grow the brand. I also expanded the product line, introducing new flavors like our award-winning Jalapeño Raspberry Rum BBQ Sauce and the one-of-a-kind Lasagna Sauce — the only sauce in the U.S. created specifically for lasagna. At first, the Lasagna Sauce was slow to take off, and I almost discontinued it. I wondered if there was a reason no one else had ever made one. But I decided to give it more time — and over the years, it found its people! Today, it sells just as well, and sometimes even better, than my original pasta sauce.
The big breakthrough came when Hy-Vee grocery stores agreed to carry Chico’s products in over 100 locations. Not long after, Fresh Thyme Markets and dozens of independent retailers followed. Today, our sauces are on shelves in stores across several regions — and even after all this time, the journey still feels like it’s just getting started.
One of my proudest moments came with the launch of our Bloody Mary Mix. Unlike the sauces-where the recipes came quickly-it took two years to perfect. However, once released, it immediately found a loyal following and is now sold in 80–100 retail outlets and growing.
Chico’s was born from family meals, a lot of hard work, and the belief that great food brings people together. Every bottle we sell carries that spirit forward.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The food business is not an easy one. From the beginning, I faced closed doors, hard no’s, and a lot of rejection — and truthfully, it hasn’t stopped. My products are in “saturated categories,” like BBQ sauce and pasta sauce, and stores are often reluctant to take a chance. I’ve heard it over and over: “We already have BBQ sauces.” “We already have pasta sauces.” “We don’t have room.”
It didn’t take long to learn a tough lesson: no matter how good your product is, stores aren’t in the business of taking risks — they’re in the business of moving product. If they’re not sure it’ll sell, they won’t put it on the shelf. Period.
Up to this point, I’ve financed Chico’s myself, stretching every dollar to keep us moving forward. But to reach the next level, I know I may need a financial partner. I have a clear vision for where Chico’s can go — it’s just a matter of having the resources to get there. Rising production and shipping costs have made expansion harder, but that’s just another challenge I’m ready to take on.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
My strengths are definitely on the creative side — developing unique flavors, designing labels, and selling the products. I’m a strong salesman, but handling the day-to-day operations and administrative tasks is where I would like assistance. I can do those tasks when I have to, but it’s not where I’m at my best. Having a financial partner who could help build infrastructure and assist with finding resources for administration, accounting, and taxes would make a huge difference.
Are there any important lessons you’ve learned that you can share with us?
One of the biggest lessons I’ve learned is that creating and growing a food business is a long journey. Success doesn’t happen overnight, and there are no shortcuts. Every setback and every small win is part of the process. The key is to stay committed, keep learning, and keep moving forward, even when it’s tough.
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Contact Info:
- Website: https://chicosgourmet.com
- Facebook: Mark Monson (personal) Chico’s Gourmet Sauces (business page). Facebook
