Cibum Boutique - The Rise and Fall of a Solo Business
Being born into a family of entrepreneurs, I always knew I would eventually create something entirely mine. If you’ve read my previous post, you might think I already did that with Al Castello Relais. Yes, in part, that’s true, but that was a joint venture with my parents.
I knew I didn’t want to move back to Vieste, and my parents understood that I wouldn’t feel comfortable living there. So, I needed to create something here in Switzerland that was entirely mine.
The Beginning
It all started one night in Rimini while having dinner with my father at La Puraza (a delicious restaurant, highly recommended if you’re ever there). We were discussing new business ideas, and suddenly, we had an initial business plan. Since food has been part of our family for three generations, we decided to open an Italian delicatessen with a gastronomy twist for business people. Initially, the concept was more of a tapas place, and the name was Stuzzicando.
I began working on the logo, researching locations, and all the groundwork that comes with a new venture. The problem? I was still living in Lugano, and it wasn’t the ideal market for us. Being so close to Italy, most people in Lugano go to Como for good Italian food because Switzerland is more expensive. Additionally, I realized many people in Lugano have a narrow understanding of delicatessen items—teaching them the basics felt like teaching Russian to beginners.
I had to wait a while (around seven years), but that gave me time to refine the business plan, change the name, research products, and develop the digital platform. Cibum Boutique officially opened in December 2022.
This Was My Baby
This project was truly mine. Aside from help from an architect with the design and my accountant (who saved my business life more than once), I did everything myself. This was, without a doubt, one of the most satisfying experiences of my life. It taught me what to do, how to do it, and most importantly, what not to do.
Business Plan
The first step was drafting the business plan. Although I’m good at putting ideas on paper, balance sheets and finances aren’t my strong suit. I understand the basics, but I’m not an accountant (sorry, Mr. Marcato, finance just isn’t for me). So, I spent a couple of days with my accountant doing projections and estimates. I knew some of the costs, and he helped me create a compelling forecast, considering all the variable costs and taxes in Switzerland.
This was a learning experience for me. While I didn’t grasp all the financial jargon, it gave me a better understanding of what’s necessary and what’s not when starting a new venture.
Sourcing and Purchasing
Once the paperwork was done, I started sourcing delicatessen items. This took extensive research online and attending expos. Due to property restrictions, I couldn’t operate the full-scale business plan right away, so I focused on dry goods to avoid issues with expiration dates, planning to introduce fresh products later.
Being a bit OCD, I had an Excel sheet with 50 potential sources. After selecting around 20 producers, I curated a collection of 300 products for the shop.
Importing
Here’s the funny part! Since Switzerland isn’t in the European Union, I had to navigate customs and ensure I had the necessary licenses for importing certain products. My accountant and I spent hours going through Tarex, checking references, obtaining permissions, and calculating costs.
I had experience importing caviar from Poland (which has specific entry requirements), but I didn’t want to deal with the hassle anymore. So, I hired an import/export company that operated in both Italy and Switzerland. They handled the paperwork and delivered the goods directly to the shop, which was the best solution given my expected order volumes.
Going Digital
With my experience setting up the digital infrastructure for Al Castello Relais, I knew how to proceed. As soon as I chose 75% of the products, I began working on the digital side. I designed the logo in Canva, and after considering various platforms, I went with Shopify for its all-in-one capabilities and affordability.
I set up social media accounts on Instagram, Facebook, and LinkedIn, and registered the business on Google and Apple Maps (pro tip: don’t forget Apple Maps!). I posted general content to build hype before the opening and aimed to post three times a week once the shop opened.
Let There Be Wine!
One of my goals for Cibum Boutique was to host tasting events. Our first event in January featured caviar and spumante, followed by several “wine with friends” evenings and a special tasting with a custom dinner. The last event was a spumante presentation, where the producer joined virtually for a tour of the establishment.
Hosting these events was the highlight of my days. Seeing people enjoy themselves brought me so much joy.
The Downfall and Closure
Despite everything I’ve described, I managed it all without help. And one thing I’ve learned is that when you embark on a solo venture as big as this, you need—no, you must have—a strong support system. Whether it’s family, friends, or a partner, you need someone to keep you grounded when things get tough.
By the time of our first event in January, the person I thought was my support system—my partner—was no longer there. Don’t worry, he’s alive, we just broke up. Between managing the shop and taking care of the house, I was working 24/7. The strain on our relationship became unsustainable, and after he left, balancing the business, my personal life and everything in between was overwhelming. By the start of summer, I made the difficult decision to close the shop and seek other employment.
Conclusion
Closing Cibum Boutique was the hardest decision of my life. I poured all of myself into the business, so admitting that burnout forced me to close felt humiliating. As a third-generation entrepreneur, I was supposed to conquer the world—not close my first solo venture because of mental health. Even now, a year later, it’s difficult to write this without tears.
But over the past year, I’ve learned not to be ashamed of this experience. Sometimes, things don’t go as planned. If the location had been better, or if I could have included the small gastronomy, maybe today I’d be blogging about how to make parmigiana. But we can’t live in “what ifs.”
So here’s my final thought on Cibum: it was a blast! Many friends have told me they wouldn’t even have the courage to start something of their own, and I’m proud that I did. Would I do it again? Maybe, but not right now. Right now, I’m ready to step back from that level of responsibility and explore new opportunities.
With this experience in the books, I’m looking forward to see What’s Next.
Ready to start your own venture or need guidance on managing a business?
Whether it’s developing a business plan, navigating digital setup, or understanding the highs and lows of entrepreneurship, I’m here to help. Let’s connect and see how my experience can support your goals.
