Growing up in a Jamaican household, his passion for food was deeply-rooted.

Robert M. Robinson vividly remembers cookouts and being a part of backyard barbecues. Growing up, he watched his mom cook and prepare food for those weekend cookouts with family and friends.

His background fuelled his passion for the culinary arts, helping him unlock the fruit-flavoured sauces that encompass Robinson’s Gourmet Sauces, a gourmet sauce company currently available in over eight retail stores across Ontario.

“A couple of people pushed me after my mom died seven years ago, and I wanted to incorporate things that my mom personally loved and my family and people close to me,” Robinson told Black Dollar Magazine. “So, I thought about fruit."

“I did the research and didn’t see any fruit-based sauces on the market that were prominently featured in grocery stores. I felt I could go all in. The first sauce I started was named after my mom,” he added.

The sauce is called "Sweet Joyce", a pineapple sauce mixed with herbs that gives off a smoky, spicy pepper finish, according to the company's website.

Robinson said the sauce is one of the company's best-sellers. They also have other flavours, which include Cherry Bourbon, Blacker the Berry, Mango Sunshine, Blueberry Magic, Guava Lava, and Peachy Jerk.

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After testing the market and finding success at community events and brand activations, Robinson joined Foodpreneur Lab’s Start and Scale Path program. The non-profit organization supports Black entrepreneurs in the food service industry with access to mentorship, business plan development, and financial education.

“I was introduced to run by Janice (Bartley), Marie (Fitrion), and a bunch of other people there that help you design the roadmap to expand your business,” Robinson said. “They helped me in terms of production and gave me the confidence to carry myself on Instagram and get into eight retail locations. I started attending events and developing my business model outside of the GTA.”

He adds that activations in Turkey Point, Ont., Tillsonburg, and Burlington also built up his confidence to prepare for one of this year's largest food and beverage events — the Restaurants Canada (RC) Show, an annual event held April 10-12 to highlight the industry’s best.

Robinson attended the RC Show as a business development co-ordinator for Build IT by Design, a Canadian commercial and industrial development company. He also handed out sauces and crossed paths with new audiences.

“It opened up a lot of doors,” Robinson said of his experience. “You get to shake hands with people that you typically wouldn't see, and you get to talk to them about your product, what you do, and what you love.”

Looking ahead, Robinson said that he’s working on a new website to better serve customers on desktop, tablet, and mobile devices. That said, he said he's developed a strong social media presence including more than 1,650 followers on Instagram.

Also, Robinson sees himself as an innovator, so he’s consistently working on different blends and flavour profiles to challenge himself and push his boundaries. And, serving as a great example for his nine-year-old son, Cole, who works with Robinson on aspects of the business, he said the opportunity to keep it in the family is what it’s all about.

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“I always want to challenge myself, and I continue to. That's why I've expanded the portfolio with some seasonal flavours. When we look at the later months of October, November, and December, we're going to focus on cranberries because everyone's eating from Thanksgiving to Christmas or the holiday season, right? So, for me, it's always about, ‘How do I challenge myself and make the business scalable?’” Robinson said.

“There has to be an ROI (return on investment) because it's still a business at the end of the day, and I have to run it as such. But I love challenging myself to do things that people typically don’t want to do. I try to relate that same passion to my son and encourage him to put 110 per cent into everything he does.”