Navigating Challenges in Family Business

With no strategic plan and very little money, Sukhi Singh figured out a way to sell Indian food at scale across the U.S.—but it took her almost 20 years to do it. In the early 1990's, she shuttered her faltering café in Oakland, California and enlisted her husband and three children to help her sell bottled curry paste at local stores—and Indian meals at farmers markets. But the real breakthrough came when Sukhi expanded into refrigerated/frozen meals, and landed her chicken tikka masala and samosas in Costco. After growing the family business without a cent of outside investment, Sukhi's Gourmet Indian Food is now one of the biggest Indian food brands in the U.S, with over fifty products available in around 7,000 stores.

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