Running a food business isn’t always launch parties and sold-out drops.
Sometimes, the orders just stop.
No notifications. No pings.
Just silence.
In the early weeks of my $100K restaurant startup journey, I’ve faced this silence more than once.
And I’ve learned that these slow weeks aren’t the end — they’re a sign to reset.
Here’s exactly what I do to push through.
If you’re a small business owner or foodpreneur, I hope these 5 steps help you too.
1. Feel It, Then Focus
The first time I logged into Shopify and saw zero orders for 12 days, I panicked.
You think:
“Am I pricing wrong?”
“Is my food not good enough?”
“Should I quit before it gets worse?”
At first, I would obsessively refresh the app.
Now I know: you have to feel the disappointment — but don’t live there.
I give myself a “24-hour rule”:
I take a walk.
I vent to a friend.
I write down the worry.
Then I get back to what I can control:
- Posting a simple update on Instagram
- Reaching out to one old customer
- Testing a new recipe just for fun
One small win creates momentum.
I remind myself: motion > perfection.
Orders start again when I start again.
2. Review What You Haven’t Done
Most people assume no orders = bad product.
That’s rarely the real problem.
Usually, I simply stopped showing up.
I stopped posting. I skipped newsletter reminders.
I forgot that my audience isn’t thinking about me — they’re busy with life.
So now I do what I call a Visibility Self-Check:
- Have I posted a product photo this week?
- Have I shown my cooking process or packaging?
- Did I remind people what I offer?
If I were a customer, would I know I’m still open?
When the answer is no, I get back to work.
The easiest post is often the one you don’t overthink:
– A picture of freshly prepped 三杯雞
– A “thank you” reel of the week’s outgoing orders
– A short blog update about what I’m testing next
It’s not being annoying.
It’s being visible.
Customers can’t buy what they can’t see.
3. Document, Don’t Sell
I used to feel exhausted thinking of creative ways to “promote” my products.
Then I switched mindset:
Stop promoting. Start documenting.
I film:
- Me prepping cold noodles before freezing them
- Stamping the Gubahmi logo on every bag
- Standing at the shared kitchen at midnight finishing orders
- Mistakes like burning the first batch of curry
This behind-the-scenes content isn’t perfect.
But it’s authentic.
And that’s why people love it.
In my experience, when I post the process, I get more engagement than the polished final product photo.
People root for people — not brands.
So when business is quiet, I remind myself:
“I don’t need to ‘sell’. I just need to show people I’m still here.”
4. Reconnect with Past Customers
When I get anxious, I start thinking I need 50 new customers.
Wrong.
The easiest sales I’ve ever made?
They’ve come from people who already liked me once.
So when it’s slow, I go back into my order history.
I message 2–3 past customers:
“Hey! Thanks again for ordering Gubahmi last time.
I’m working on some new menu items. Want me to add a free sample to my next delivery run?”
I never push for a sale.
I offer connection.
Some say yes. Some don’t reply.
But they all remember me the next time they want comfort food.
One customer even told me:
“I didn’t realize you were still doing it. I’ve been craving your 滷肉飯!”
That one message turned into a $120 order.
The takeaway:
Existing customers are your goldmine.
Don’t chase strangers before you serve your regulars.
5. Talk to Other Founders
When you’re stuck, your brain lies to you.
It tells you:
“No one else feels this way.”
“You must be failing.”
The best medicine for that?
Talk to someone in the same game.
That’s why I started reaching out to other foodpreneurs:
- Bakers who do farmers markets
- Home chefs with pop-up businesses
- Ghost kitchen operators just like me
Every single person has had slow weeks.
Every single person has wanted to quit at some point.
These conversations inspired me to start something new:
The Gubahmi Foodpreneur Interview Series.
In upcoming videos and blogs, I’ll be sitting down with food business owners and asking:
- How did you start?
- What’s your biggest mistake?
- How do you keep going when it’s hard?
Because small business can feel lonely.
But we’re all figuring it out — together.
Final Thoughts
If you’re reading this because your orders have stopped, I get it.
I’ve been there too.
This is what works for me:
- Feel it, then focus.
- Audit your visibility.
- Document over promote.
- Nurture past customers.
- Talk to someone who understands.
Slow weeks don’t mean failure.
They mean it’s time to reset.
This is part of my $100K challenge.
Not the highlight reel — the real grind.
And I’ll keep showing up, so you know you can too.
Next week: I’ll share my first Foodpreneur Interview.
Real people. Real stories. Real lessons.
If you’ve been through this yourself, drop me a comment or DM.
I’d love to hear how you got through your quiet weeks.
Let’s build this community together.
