October 14, 2025 • 35 mins
Are you a young entrepreneur interested in the food industry but not sure where to start? Meet Tasha Heck, owner of Healthy You Cafe in Enola, Pennsylvania, who turned her culinary roots and persistence into a profitable business.
Tasha worked under the previous owner for seven years before stepping into ownership in January 2024 at age 30. In that same season, she also launched a food truck. In this episode, she shares how she pushed past insecurity, learned to say no, and built confidence like a muscle while managing a small but powerful team.
At Healthy You, about 95% of items are made in-house. Dressings and sauces are created from scratch, chicken is sourced fresh from a local butcher, and favorites like the Hot Honey Chicken Salad keep customers coming back. Tasha also shares her next big vision: a commercial production kitchen and a retail line for her sauces and dressings.
In this episode, you’ll learn:
•How seven years of apprenticeship prepared Tasha for ownership
•Simple ways to stop self-sabotage and avoid burnout
•How to build real confidence through consistent action
•What it takes to run lean teams and keep food truly fresh
•The keys to pricing, portions, and customer satisfaction
•Tasha’s future plans for growth and expansion
Connect with Healthy You Cafe:
Website: https://www.healthyyoucafe.com
Facebook: https://www.facebook.com/healthyyoucafe
Instagram: https://www.instagram.com/healthyyoucater
Sponsored by:
TOCH Construction: https://www.tochconstruction.com/
Allstate Insurance – Rob Shaw: https://agents.allstate.com/robert-shaw-harrisburg-pa.html
Chavis Law Firm: https://www.chavislawfirm.com/
Dirty Dog Hauling: https://dirtydoghauling.com/
Powered by The Erica Rawls Team: https://ericarawls.com/
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Erica Rawls (00:00):
Hey you! Are you a young entrepreneur and you're
looking to get good footing onhow to be a profitable business
or trying to figure out what youwant to do?
You're thinking you want to bein the food industry but just
not sure quite what it's gonnabe.
Listen up.
I had the opportunity to sitdown with Tasha Heck.
She is the owner of Healthy UCafe, and I promise you, she has
a baby face, but she has alion's heart when it comes to
(00:24):
business.
She breaks it down, actuallytalks about how she had to
overcome some insecurities andhow she now is running a
profitable business and how herfamily has helped her to get to
where she is today.
So listen up and guess what,y'all?
As I always say, meet me in thecomments.
I want to hear from you.
So let's roast that littleinsecure person that's
(00:59):
whispering your ear that you'renot good enough.
I mean, really, who do theythink they are?
Let's talk back to it.
Because here's what I learned.
Most of us are winging itanyways, right?
So in order for you to gainthat confidence, I've also
learned that it's a muscle.
It is not a birthright.
So today, stop the negativetalk.
(01:21):
You are the darn thing.
You are dynamic and you deserveto be in the room.
Okay.
Tasha, I'm so happy to have youon the chair having coffee with
me.
Like seriously.
This is really good.
So, how did we meet?
I always love to know.
How did we meet?
Tasha Heck (01:39):
Do you remember how we met?
So, if I remember correctly, Ibelieve that you're a customer
at the cafe.
Yes.
Erica Rawls (01:44):
Cafe, yes.
Tasha Heck (01:46):
However, but I you don't I don't see you because
you run the place all the time.
That's true.
Yes.
I'm a lot of behind the scenes.
I'm very hands-on involved inthe day-to-day operation.
Um, but I then I believe Sydneyhad reached out about a food
sponsorship for one of the fogcompanies.
Erica Rawls (02:01):
Oh, that's right.
Okay.
The sponsorship.
Yeah.
So for people that don't knowyou, you are the owner of
Healthy U Cafe, which is locatedin Enola, Pennsylvania.
Correct.
Right?
Um and that's your solelocation?
Yes.
Okay, wonderful.
So what I love about the placeis you actually get a lot of
food and it's healthy, so youdon't feel like weighed down.
(02:25):
Yeah.
So I really do love that.
So how did you actually becomethe owner?
Because you look like you mightbe 15.
I love that.
Thank you.
Tasha Heck (02:33):
No, so I um I stumbled upon the cafe whenever
I was working, um, really heavylike grind work at a retirement
community, and the fitnessdirector there was like, You
would love this cafe.
You need to go check this cafeout.
And I think she was more aimingit towards like, you'll love
the food there in theatmosphere.
Okay.
Well, at that point, I had kindof been looking for a new
(02:55):
position, a new job, um, justhad recently found out that I
was expecting my son, so Ineeded something that was a
little less intense.
Yeah.
Um and I went to the cafe, Imet the previous owner, worked
underneath of her for aboutseven years.
Um, and from the beginning ofeven just working for her as the
manager, we really hit it off.
(03:17):
She was like, You, um, you'rewho I want to run this business
whenever I retire.
So I really learned so muchfrom her working underneath of
her.
Um, I came in with very littleum catering experience.
I had a lot from my mom becauseshe had a catering business as
well, but more of the displaysin the series nature of making
(03:38):
the food look as well as what wepresent it because people
always eat with their eyesfirst.
Yeah.
So I learned so much from her.
Um, I learned a lot of thebackside of the business things.
I've met so many clients, andthen yeah, as of January 2024 is
whenever I took over theownership.
Sounds awesome.
At the the young age of 30, Iwas starting um a food truck as
(04:02):
well.
Really?
Yeah, and the the cafe at thesame time.
What's more crazy than youknow, starting two at the site?
No.
Yeah.
But I mean you had the energyto do it.
Absolutely.
Yeah.
Um, so it was, yeah, it wasawesome.
It was an incredible firstyear.
It was everything more than Icould have expected.
But um, you know, there's somuch that goes on that I don't
(04:25):
think a lot of people realizewhen it comes to running
businesses.
Oh.
That's not always, you know,the It's not great.
Erica Rawls (04:31):
They see the highlight reels, right?
They see us when we're in theclouds.
They don't see like what we hadto go through to get to that
point.
Right.
Yep.
So yeah, I totally get that.
So then did you always havelike a culinary black
background?
Yes.
Tasha Heck (04:43):
Okay.
So I, my mom, she actually hada food truck and a catering
business.
Oh wow.
So I got started with her.
I would be um we would take, wewould switch each week.
One week she would um do allthe breakfast cooking, like get
the truck all stocked.
Yeah.
And then I would, you know, getthe extra hour sleep, and then
I would have to do the dishes atthe end of the day.
And then the next week we wouldswitch where I would do all the
(05:05):
morning cooking.
I was probably like 10, 11, 12whenever all this was going on,
too.
Yeah.
And like my my parents areincredible.
My mom, she's always, um,they've always like butchered
their own meats.
Like my dad was a very advocatehunter.
So, you know, deer, venison,fishing.
Um, and then my mom, she had ahumongous gardener.
(05:28):
We would go to produce auctionsand she would can all of her
own vegetables and she'd makeall of her own sauces.
So that's what we would haveduring like the winter time.
So I really just learned likethe value of like that good food
and like like having a bigheart of knowing where it's
coming from, too.
So I carried a lot of that withme.
And then um in high school, andthey give you the option to go
(05:49):
to Cumberland Perivot, okay,which is the you know, the local
vocational school down here.
So I did culinary arts there.
My senior year, I was able tobranch out and go work at a
restaurant instead of going toschool to get more experience.
Did that, and then I um putmyself through culinary school
at a small tech school in York.
At the time, it was calledYorktown Business Institute, um,
(06:09):
which they had within the lastfew years actually shut down.
But that was like a reallyawesome place.
They had um like two stories oflearning kitchens.
So I worked under a bunch ofdifferent chef instructors while
still taking my academicclasses too.
So I graduated there with myassociates in Callinar.
Yeah, and then um right fromthere, from my internship, I was
(06:31):
at the retirement home, whichthen led me to the cafe.
And in between, I workedhospitality between bartending,
serving, um, dish room, youknow, prep work, bistro, um cafe
work.
And it's all I've ever reallydone.
And um, I know that it's sillyto say, like, I don't know what
I would do if I didn't do that.
I'm sure I could findsomething, but of course.
(06:51):
But that's I I feel like that'salways what I was driven to do.
And yeah, um, I think that atleast I like to think that you
can see a lot of that in my workbecause I pour every ounce of
my soul into the food and I makeit very well known to my small
team of three that it howimportant it is to me and um how
hard I've worked to be whereI'm at, and like with them
(07:13):
working with me, they need tounderstand that too.
And I think that we you knowpresent that really well.
Yes.
Erica Rawls (07:20):
Dirty Dog Hauling, thank you so much for your
sponsorship.
If you're looking for junkremoval company, they are the
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They are reasonable and alsotimely and effective.
Dirty Dog hauling.
Now back to the show.
It's so good for you to say umabout, you know, you couldn't
(07:45):
see yourself doing anythingelse.
Yeah.
Because I believe that that'sprobably because you're working
in your your purpose.
Sure.
Absolutely.
So did you ever see yourself asbeing a business owner?
Tasha Heck (07:55):
I, my, my mom to this day, she still says about
how I've always been missindependent.
And it's not like I was ever adifficult employee.
I was someone who was like, ifsomeone say like this is what we
need to do, I would do it.
But I always liked kind ofbeing in charge.
Yeah.
So I've always felt like I wasalways gonna have something like
that.
And I always refer back to doyou remember in like your
(08:16):
senior, like high school senioryearbooks?
How can you have leading me?
But yeah, I'll go back, I'mworking back.
Okay.
But they have that little spotwhere it's like your senior bio
and like what you're gonna dowhen you grow up and all this
stuff.
Girl, I hit that to a T.
I said, I did.
I said, I'm gonna I'm gonnameet my husband, I'm gonna have
kids, and then this is the bestpart.
I'm gonna have a sandwich shop.
I've got a sandwich shop and afood truck.
(08:38):
No, it's just great.
It makes me laugh though,because I'm like, most of those
things, like what are youthinking when you're like 16,
17, 8 years old, right?
You're like, right, I'm gonnaown a sandwich shop.
No, it's always been my dream.
Yes, that's so funny.
I don't know if it if it legitsays on the Carlisle Pike or
not, but I'm in Enola, so it'snot too far, right?
Erica Rawls (08:57):
It says the Carl Pike.
I know we need that.
Like I should have brought itwith post it.
I'm actually gonna post it.
You have to send me a picture.
Like, look, if you that's likemanifestation.
Yeah, yeah.
Oh my gosh.
That's why you always have tobe careful what you write and
what you say, yeah, right?
Because that thing will happen.
Yeah.
Oh, that is so great.
That is so great.
Okay, so you are young.
(09:18):
You don't have to tell me yourage, but I could just tell
you're you're young, right?
And I know as a young woman,woman, yeah, just a young
person, period, but then put iton top of that woman.
So let's talk about some of thechallenges you have to
overcome.
Tasha Heck (09:35):
Yeah.
So um I there's I've definitelyfought some battles within
myself, not feeling like I fitinto the business world,
especially within this area.
Um, like growing up in PerryCounty, I know that Perry County
kind of has like the stigmathat comes along with it.
Um it does not.
Uh it's a great place.
It is, it is a wonderful place.
And and I will always, youknow, back them up on that.
(09:57):
But it's just like I my styleor like my appearance and like
the way I feel comfortable.
Sometimes I've felt like in thepast I've had to like shift
myself a little bit.
And it took me up until thisyear to realize like I don't.
Um and how so, do you mindsharing?
Yeah, like like how I like howI dress sometimes or the way I
present myself.
(10:18):
In the past, I've been told,like, you know, you might want
to wear something different oror do like change your hair a
little bit, or and it's it'sit's tough, you know.
And um I grew up in like thethe late 90s, early 2000s, where
like I feel like women'sappearance was like a huge part
of them, right?
Yeah.
Always having to be thin, um,well kept, and it's just
(10:41):
something that I spent so muchtime and energy and and honestly
money too, trying to fit intothis nick that I never was gonna
fit into.
And the moment that I was like,I'm not doing this anymore, I'm
gonna be myself.
That's when I felt like Ireally started to like flourish.
Erica Rawls (10:55):
So let's go a little bit deeper there because
I still think that that is stilla thing.
Yeah.
Because a lot of people now,more so than ever, they have
this obsession, I'll put itobsession, that I'm putting it
only because, okay, that is notto judge, okay?
That's just my perception ofwhat I'm seeing.
(11:16):
There's this new obsessionthat's going on with wanting to
be thin.
Yes, yeah, yeah.
So where is that coming from?
Because I see a lot of peoplethat um may not be thin, and I
believe that they are sobeautiful.
So to hear people say that,yeah, um, I'm looking to lose
(11:37):
like 50 pounds or 65 pounds,like, yeah, that just it's just
blowing my mind.
So to hear you say that, you'relike, you know, back in the
90s, I'm like, no, girl, that's2025 stuff.
Tasha Heck (11:46):
Yeah, like I I remember being um my gosh, it
was probably like even middleschool, middle school, early
high school.
Do you remember 17 magazines?
Maybe that was.
I do remember in my room andjust wanting to look like these
girls, but I I was always likeon like the heavier side, like
never like super unhealthy, butlike I was just never like those
thin girls you're like.
Super model thin?
(12:07):
Yes.
And like um, I remember, Ithink it was uh what was the
modeling show that they alwayshad out in top model?
Erica Rawls (12:14):
Yeah.
I wanted to be on that.
I was too old, but didn't we?
Tasha Heck (12:16):
Oh, yeah.
But like um, and just likelistening to the way that they,
you know, would talk to them,and you're like, oh my gosh,
like this whole self-imagething.
And it's like you're not gonnabe good enough unless you look
like these girls, andunfortunately, like it's it's
still around.
And um, I think the you know,my biggest thing having a
daughter now is like I tell herall the time how beautiful she
is, and I just hope that that'ssomething that sticks with her,
(12:38):
and she doesn't have to dealwith you know the voices in her
head sometimes, like I had to,and I hope it doesn't take her
31 years to realize that she isjust perfect the way she is, and
not everyone's meant to bethose ways.
Erica Rawls (12:52):
So I have a friend, and the reason why I'm talking
about this I just literally hada conversation um about this
with one of my friends, and so Ihave a friend, and she said
that um that her algorithm islike all messed up.
Yeah.
Because, you know, she's not asmall person, you know, medium
size size woman, and sheappreciated following people
(13:14):
that look like her when it cameto size that were into fashion.
Right?
So, but she's finding it's hardbecause the one person that she
was following for the longestdecided that they wanted to lose
all this weight.
Sure.
Hey, I need to take two secondsto interrupt this wonderful
show that you're watching.
I run a real estate business,and the way we fund this podcast
(13:36):
is through that business, theErica Ross team.
I would love it if you wouldjust give us one opportunity to
service your real estate needs,whether you are in Central PA or
around the entire world.
Think of us first so we canhelp you.
Now back to the show.
So she was like crashed.
She's like, oh my gosh, likewho am I going to be able to
follow?
You know, so just to hear yousay that, like there's a message
(13:58):
there, Tasha.
Yeah.
Like, I love the fact that yousaid that, you know, I'm just
gonna be who I am.
Yeah.
You would probably make akilling if you decide to focus
on that, like being a culinaryperson, yeah, wearing great
clothes, you know, that matchesyour appearance, like that makes
you feel good.
Sure.
Yeah.
You would kill it.
Yeah, yeah.
(14:19):
You are beautiful, by the way.
Thank you.
unknown (14:21):
Thank you.
Erica Rawls (14:22):
You are beautiful with beautiful eyes and
beautiful personality.
Yeah.
Yeah, you're just a beautifulperson.
Yeah, I appreciate that.
Thank you.
You're so welcome.
I know you're like, okay, now Ifeel uncomfortable.
You are.
Do not change the way you are.
Like if that's something thatyou want to do just to get
healthier or whatever, but don'tthink you have to be like a
supermodel stick in order foryou to perceive as beautiful.
Tasha Heck (14:44):
Yeah, well, I think like the biggest thing was um
like feeling like because now ofbeing a business owner, you
have to like change who you arebecause or change the way you
present yourself because yourname is now attached to this
business, right?
And like how so.
Exactly.
Like, and it's not like I'm nota professional person or
anything like that, but it wasyou know, going to different
(15:05):
like networking events or justmaking yourself more aware
within like the business world,just having this like perception
behind you, and I'm just kindof like I felt so uncomfortable
anytime I would try to likedress differently or you know,
go to these things, and I wasjust fine, like, you know what,
I'm just gonna throw on my vansand some comfortable pants and
(15:27):
like a cute little like topthat's not so uncomfortable to
me, and I'm just gonna go andsee how this networking goes as
myself.
Good for you, and it wasamazing.
I I connected with so manydifferent people, and I even had
a couple of them were like, Welove your vibe, like and I'm
yeah, and that's never it waslike this is this is me.
Like, I don't have to pretendto be anything, and I'm done
(15:47):
wasting like my my energy tryingto do this and being so
uncomfortable because it's notit's already uncomfortable going
in like a big room of peopletrying to like talk about
yourself and then to not feellike comfortable in the world.
Erica Rawls (16:01):
You're not yourself, but you have to talk
about yourself.
Tasha Heck (16:02):
Exactly, yeah.
Erica Rawls (16:03):
How weird is that?
Tasha Heck (16:04):
Yeah, yeah.
Erica Rawls (16:05):
That's very weird.
Yeah, very weird.
Yeah.
So well, continue to do it.
Yeah, because it is gonna workfor you.
I believe.
So I can talk about thisbecause I am of the generation
where we went to work, we hadsuits on, you know, women had to
wear the business um skirtswith the blazers and the
business pants and you know,just feeling very uncomfortable,
can't wait to get home and justpull the clothes off.
(16:27):
Yeah.
So um, our generation seeingchildren, not children, good
lord, because y'all are notchildren, yeah, young adults,
yeah, um, going to work with umshorts on, flip-flops, t-shirts,
right, and holding executivemeeting.
Yeah, I'm just like, what theworld?
Yes, it was hard for me to II'm not even gonna lie.
(16:50):
Yeah, it was hard for me tounderstand, like, how am I
supposed to take you seriously?
Well, you know how by the withthe the work that they actually
produced and how they executedthat meeting, I was like, oh,
okay, excuse me.
Tasha Heck (17:02):
Yeah, and do you think it's because they were
more comfortable in their skinbecause they were in something
that made them feel likethemselves, or do you think that
it was just like it's just anew generation of the way?
Erica Rawls (17:12):
Now, the generation now, yeah.
I don't believe you're reallyworried about how a person
looks, but it's more about whatthey say.
Yeah.
Are they telling the truth?
Can they back up what they'resaying?
And are you able to execute?
I love that.
It's not about the way youlook.
I love that.
Because you can look apart,right?
Yes.
And just be absolutely terribleat your job.
(17:33):
Yeah.
So I applaud your generationbecause I'm even more
comfortable now.
Yeah.
Yeah.
Although sometimes networkingevents, I'm like, oh my gosh,
I'm under dress.
Yeah.
Yeah.
Yeah.
So you guys are that seriously.
Yeah.
I wish I grew up in yourgeneration.
So I live vicariously throughmy daughters and my son.
Sure.
It's like, yeah, you go outthere and just do you.
Yes.
Do you.
Tasha Heck (17:52):
Yeah, I love that.
Yeah.
So that's that's what I'mthat's what I'm working off of
from here on out.
Because, like I said, you know,just time is valuable and
energy is so valuable,especially now, you know,
whenever you're trying to jugglework-life balance and and home
and kids and all that, and it'sjust I waste this energy here
whenever, you know, you coulduse it over here.
(18:12):
So Yeah.
Erica Rawls (18:14):
So then let's talk to the people that may have some
insecurities.
Sure.
So how did you first did youexperience insecurities?
You ever feel like you weren'tgood enough?
Tasha Heck (18:24):
Oh yeah.
Um, you know, self-sabotage isa big thing in my in my world.
And I think it's just becauseI'm such a people pleaser.
And um I often wonder if likethings are good enough.
And then, you know, I just getin my own head and it's like,
oh, you should have done thisdifferently, or like, I don't
know, maybe it's just maybe it'stime for something different,
(18:47):
and then it's like you have totake a step back and really
review it and realize thatyou're just being too hard on
yourself.
Speaker 2 (18:54):
Yeah.
Tasha Heck (18:54):
I've learned that um while big goals are, you know,
always my thing, just takinglittle goals to get to the big
goal is always really importantnow.
Um honestly, like last year, itwas just it was it was such a
big year and it was such a biglearning year for me that I uh
are rarely said no.
Right.
So then there then so thenthere's the burnout, right?
(19:16):
And then you're exhausted, andthen there comes the sabotage
because then you know you'reupset because you can't even get
off the couch.
And then you have a millionother things that you should be
doing.
Where um the beginning of thisyear, my husband was like, Okay,
like it's it's time for you toreally sit down.
Oh, so he had to sit you down.
Oh yeah, because um, so heworks he works his full-time
job, but then he also helps metoo.
(19:36):
But he he travels a lot aswell.
So there's times where um likeI'm I'm juggling, you know, two
two young kids, two businesses,the home, the animals, not on my
own.
So it's like, while I'm superbusy at work, and then I have to
come home and you know, live,you know, mom life too.
Um that kind of kicked in thenagain with self-sabotage, where
(19:58):
it's like, I'm not a good enoughmom, like I don't know what I'm
doing, my house is a mess.
And then again, going back toum kind of like comparing
yourselves and that kind ofthing.
And yeah, it was just it was itwas rough towards the end of
last year.
Um, but then this year kind oftaking time to figure out what's
more important and what's not,um, learning to say no,
(20:19):
realizing when the the spiral ofself-sabotage and burnout's
coming, and I kind of see itbefore it hits me now, so I know
the steps to take to not let ithappen and not dig myself so
deep into a hole where I'm likecrawling my way out.
Erica Rawls (20:33):
So was it your husband that had the most
pivotal good lord.
That word, I've been trying tosay it on a how many episodes, I
can't get it right.
Is that the most um like thebiggest part?
Was it your husband that wasable to he he's like Did you the
course correct?
Tasha Heck (20:51):
Sure.
Like he he, I feel like knowsme better than anyone does, and
he sees stuff coming way beforeI can even see it.
And he'll point it out, andthen I'll look yeah, I'm fine.
And then like he'll point itout again.
I'll be like, okay, you'reright.
Yeah.
So he um he's so great.
And yeah, I mean, he just heknows me better than anyone, and
yeah, him saying that, and Iwas kind of like, all right,
(21:13):
you're right.
And we we balance things betternow.
Um, and I would say like thisyear has probably been one of
the best yet.
Erica Rawls (21:22):
That's awesome.
Yeah, that is so awesome.
Hey, I'm hoping you're enjoyingthis episode of Coffee with E.
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(21:43):
Now, let's go back to theepisode.
Tasha Heck (21:45):
We're still, we're still doing great.
We're still, you know, crushingit between like home life and
work and his job and everything.
Erica Rawls (21:51):
So yeah.
So being a young business ownerthen, so how did you or what's
been your experience withworking with older people?
Like, do you struggle with,okay, they're not going to take
me seriously?
Or how did you overcome that?
Tasha Heck (22:05):
So um so I my two two of my full-time employees
are actually older than I am,which they they are wonderful.
So there are times where peoplecome in and they think like
Beth is like the owner.
Yeah.
So I'll be like, oh no, let mego get Tasha.
But no, I think for the mostpart, um, everyone, my my
customers are so great.
(22:25):
I've never had anyone that waslike super rude or disrespectful
because I was so young.
Um, I think a lot of themappreciate seeing me in, like
still there working, althoughthe ultimate goal someday is to
be able to kind of like havehave a full team that can run
without me, which they can.
Um, but it yeah, it's it'sawesome.
Our customers, some of them aresometimes like they giggle a
(22:47):
little bit whenever I do comeout.
Yeah.
Erica Rawls (22:53):
So that's really good.
So you honestly you don't care.
No.
Tasha Heck (22:56):
You're just like, I'm gonna go do my job and yeah,
because I mean, if likethinking back to or whenever we
were talking about this is allI've ever wanted to do, and like
to be able to do that at theage that I am, it's it's kind of
that's where like the confidentboost comes in because it's
like you can do whatever youwant to do as long as you you
know work hard to get there.
Yeah, so to you know, to haveall that accomplished by that
(23:17):
time, it was awesome.
Erica Rawls (23:18):
Yeah, yeah, that's awesome.
So then where do you seehealthy you going from here?
Tasha Heck (23:23):
So our ultimate goal is because of our um our setup
being inside of the buildingthat we're in, that kitchen will
never be larger than what itis.
So I think that our goal is toeventually have like a
commercial kitchen where we cando a lot of our caterings out
of.
Okay.
Um, not necessarily have like acafe or a storefront, really
(23:43):
just be like a productionkitchen.
Um, I would love for all of ifnot all of them, some of them,
some of like our sauces anddressings and special and like
um ingredients or sauces, thatkind of thing that we make in
house, because we do make 95% ofeverything in-house.
So a lot of the things we makein house, I would love to be
able to get it on store shelves.
unknown (24:05):
Yeah.
Tasha Heck (24:06):
Right now we're in a couple like little like um like
mom and pop shops, but like Idon't know, like I feel like the
dream of having like a healthyline would be amazing to be.
That would be so nice.
Yeah.
I don't ever dream of havinganother location, like another
cafe location.
I kind of like the feel of likea little hidden gem.
Speaker 2 (24:22):
Yeah.
Tasha Heck (24:23):
Um, because we get busy in there, and because we're
such a small, small littleshop, it it can get a little bit
hectic, but I think only havingthe cafe setting there versus
trying to do all of our cateringout of it would be great for
us.
So I think that's like fiveyear goals to have a big
building to be able to docommercial kitchen work and
production, larger productionand stuff like that.
Erica Rawls (24:42):
That is so good.
So good.
And your food is really good.
Okay, so what is your what doyou specialize in for the people
that have never been there?
Tasha Heck (24:49):
Sure.
So the so the cafe setting is alot of sandwiches, wraps,
flatbreads.
My watch really just talked tome.
That's hilarious.
As you were saying.
Yes.
So a lot of like sandwiches,wraps, flatbreads.
Um, we make homemade soups,salads.
Um our deli case has um likebaked goods in it.
(25:12):
We do like our avocado browniesthat are really popular, our
peanut butter energy bites.
Avocado brownies?
I've never had.
Yeah.
Okay, Kasha, I'm coming over.
Yeah, sorry.
Sorry after this recording.
We and I think what scares alot of people from our place is
having the word healthy in ourname, right?
And I'm constantly having tolike reassure people, like I I
(25:33):
promise you, we're not servingup like just bowls of kale.
You know what I mean?
Like we we try our best to takelike ordinary recipes and just
make healthy alternatives andswitches and stuff like that to
it.
Um well, I'll speak for you.
Erica Rawls (25:47):
Yeah, because you're the owner.
Yeah, yeah.
Your food is so good.
Yeah, it really is.
Um, the one that I like, I wishI remembered the name, was the
salad with the spicy chicken.
Tasha Heck (25:56):
The hot honey chicken hot.
Hot honey chicken salad.
So, how trendy is hot honeyright now, right?
And to be able to come and getit on like fresh, organic, local
greens with all the freshveggies, like we everything that
we have in there is prepped.
It doesn't last any more thanlike one to two days.
So you're like, you're gettingfresh prepped items.
Like it's not sitting in a caseor sitting in a bag.
(26:18):
We we make our flatbreads inhouse, um, our chicken we get in
fresh from a local butcher andwe um we cut it, we marinate it,
we grill it ourselves.
So yeah, like we for such asmall place, like it is so so
cool how much we do in-house.
Like all of our dressings aremade in house, all of our sauce
is a hot honey we make it house.
So good.
(26:38):
Um and then again, like I said,like our baked goods.
Yeah.
And then aside from the cafe,the the catering is awesome too.
So, what's the best seller?
Would you say in a cafe?
Yeah.
Probably the hot honey has beenvery popular for a long time.
Our sandwiches switchseasonally as well as our salad,
so we'll have our fall menucoming out here soon.
But so get my hot honey realquick.
(26:58):
That'll never leave the buggy.
unknown (26:59):
Okay.
Tasha Heck (27:01):
Yeah, that'll never leave the buggy.
Erica Rawls (27:03):
I had to take two seconds to interrupt this
episode.
I would like to thank one ofour most recent guests, attorney
Jenny Chavis, for sponsoringthis show.
Chavis Law Firm is an elite lawfirm in central Pennsylvania
that helps with estate planningas well as understanding what
type of business entity youshould enter into when starting
your business.
If you're looking for a greatattorney that understands estate
(27:26):
planning as well as businessentity, how to start the right
way, you want to check outattorney Chavis, Chavis Law
Firm.
Now, back to the show.
Okay, so to you have to speakto um the younger version of
yourself, right?
Because our platform is 25 to35.
And of course we have uh olderpeople.
However, you know, womenleaders, what would you say to
(27:49):
the person that wants to getinto the business, your line of
business?
Tasha Heck (27:52):
Yeah.
Um, I would it's it's it's longand it's hard, but don't give
up.
Like I was so discouraged whenit came to the food license,
like getting my food license,because it doesn't seem like
that much of a daunting task,right?
But then you're having to makephone calls and gather paperwork
and you know, take all thesetests and you're like, is this
worth it?
I'm telling you, it's worth it.
Um and always be brewing newideas.
(28:16):
I mean, always be thinkingahead.
I think that's my favorite partof it, honestly, is a new
season starts and you're alreadylike, okay, how are we gonna
mark the next season?
And just always having ideas,not to be afraid to talk to
people about it as well.
I'm always talking to my staffabout like, hey, what do you
think about this?
What do you think about that?
And um I think having like a agood small group of people to
(28:39):
really give you honest opinionsto.
Um, I think that's important aswell.
And yeah, I just don't getdiscouraged.
It's it's uh it's hard.
Have something that stands out.
Um one phrase that I always usewith my team whenever it comes
to like a big event or if we'rein kind of like a slow period,
it's like what sets us asidefrom everyone else?
(29:00):
Think about how many placesthere are to eat, how many
places there are to order food.
Why would someone want to comehere?
Erica Rawls (29:07):
That's a great that's a great thing.
Tasha Heck (29:09):
It's a great way to think about it.
Like what what about our foodstands out from the rest?
What'll keep people comingback?
Um So what's the answer tothat?
Honestly, I mean it's uh it'smy staff too.
Like they're incredible.
It's the people behind thecounter, the friendly faces, the
hi, how are you?
Do you need anything else?
Um and then the freshness ofour food I think is is big too.
(29:31):
Um we give we give generous,you know, portions as well, but
again, it's it's wholesome freshfood too.
So, you know, it's not likeit's gonna weigh you down or
anything like that.
So I think people enjoy comingin and being able to eat
something that they feel goodafter and not have to worry
about, you know, dragging therest of the day.
Erica Rawls (29:52):
Yeah.
Yeah.
So then are you the um the CFO,CEO, the chief marketing
officer?
Um, are you all those things?
Tasha Heck (30:02):
Yeah, yeah, like I I I definitely I I definitely
wear a lot of hats andheadbands, let's put it that
way.
So um, but I have I havewonderful people around me where
a lot of the times is while I'mjuggling all these things, I
don't ever keep an idea tomyself.
Like I'm always whether it's mybest friends, whether it's my
neighbors, my sister, myhusband, my coworkers, I'm
(30:24):
always like, what do you guysthink of this?
Because I like outsiderperspective, but yeah, it's I um
I prioritize a lot too when itcomes to those jobs.
And of course, yeah, and youhave to.
We're I'm still at thebeginning of this.
I've always said like I wantedto build like this like food
empire, right?
And so I'm just I am justgetting started.
(30:45):
Yeah, yeah.
I I'm only on year two, so I'dI don't know what you know year
10 is gonna look like, but Ihope it's only way bigger and
better than where we're at rightnow.
I love it.
Erica Rawls (30:54):
Yeah, I love it.
So because we believe inrunning your business like a
business, would you say that youare a profitable company?
Tasha Heck (31:01):
Yes.
Erica Rawls (31:02):
That's awesome.
Yeah, I love it.
Tasha Heck (31:04):
Very much so.
Erica Rawls (31:04):
Um had to take two seconds to thank Allstate
Insurance for sponsoring thisepisode.
If you're looking for car,life, or casualty insurance,
they're gonna be your ultimateinsurance company.
Thank you, Rob Shaw, withAllstate Insurance.
Now, back to the show.
Tasha Heck (31:21):
And I I like I had mentioned before, you know,
living in the area that I did,it was always kind of like I
always wanted to grow up andlike not have to worry about
money or like how I'm puttingfood on the table for my family
or my kids.
And um, it's just it's reallycool to feel like I'm gonna be
able to start like generationalwealth for my family.
(31:42):
Yes.
And it it is a it's a it is awonderful feeling, right?
Yeah.
Like to just know that my kidswill never have to struggle
ever.
Erica Rawls (31:48):
Oh, I love that.
Yeah.
So do you ever have to make uhany hard financial choices that
didn't feel good?
Tasha Heck (31:54):
Um in the in the past, like before leading up to
the point of you know startingthese businesses, you know,
there were times where before myhusband and I had kids, like we
we bought the house on my 20thbirthday.
We probably had no businessbuying a house when we did, but
we we had to sell his Jeep, wehad to, you know, we had to sell
and get rid of a bunch ofthings just to be able to pay
(32:14):
our bills.
So it is very like I'm I can'tfigure out the right, the right
word right now, but to to seewhere we once were to where we
are now, like it's we've workedevery step to get there.
Yeah.
And sacrifices.
We definitely had to makesacrifices in the past.
Yeah.
There were times where I wouldI would eat at work because I
knew that we didn't have anyfood at home.
(32:35):
Sorry.
And he traveled so much withwork because he would make extra
money whenever he traveled.
So yeah, we we definitely spenta lot of time apart from each
other, you know, at sacrifice.
Um even after we had my son.
Um, I think my son was like twoweeks old whenever he started
traveling again.
And again, it's because hewould make extra money on the
road, and I was on an unpaidmaternity leave.
(32:57):
And wow, yeah, and wouldn'tchange anything for the world
because I I do feel like I'm afirm believer of everything
falls into place and it it didit just exactly that.
That is so good.
Erica Rawls (33:08):
Yeah, yeah, so good.
Yeah.
Yeah.
So any last words you want toleave with the the audience
because we want your business togrow as a result of you taking
time to sit down with us.
And I can't say enough how goodyour food like really is.
Anytime I have an opportunitywhen someone says, Hey, let's um
go to lunch, I'll bring lunchto you.
(33:29):
Yeah, I'll go there, pick it upso that they can taste it.
And they're like, Where'd youget this?
Where's that?
Yeah, and Enola.
Huh?
Where?
Yeah, next to Giant.
Yeah.
Yeah in the UPMC building.
Yeah.
Like, yeah.
It's just yeah, more peopleneed to know about you.
Tasha Heck (33:46):
Yeah, and I I think that, you know, our just
customers or people just, youknow, spreading word of mouth is
it's huge for us.
And um just don't be afraid totry it, honestly.
I think that that's my biggestthing.
I think that the the healthypart of things really just you
know steers people away.
And in reality, it's it's greatfood, it's fresh and locally
(34:08):
sourced when we can.
And yeah, it's basically justmy my dream come true.
And to have people walking inthe door every every day that
we're open, or you know, theonline orders, the catering
inquiries, it like you're gonnaget the same, the same quality
or the same, you know, work putinto it as if it were you know,
anything like this small oranything as huge as you know the
(34:30):
the mixtures that we cater.
So yeah, my heart goes into toeverything the same.
You're gonna get the samequality every time, no matter
what it is.
Erica Rawls (34:37):
No, that's so true.
Yeah, so true.
Okay, y'all, you heard it.
Tasha Heck, owner of Healthy UCafe, she actually brought a lot
of great gems.
And I would love for you to letme know what you thought was
the best in this conversationbecause I think we're gonna hear
more about her to be a youngentrepreneur having a successful
(35:00):
business, and she has thisgreat vision.
Who resonated with her?
I want to hear from you in thecomments.
See ya.
Tasha Heck (35:09):
Thank you.
How are you feeling?
Good.
I just felt like I was justtalking with you.
So
Hey you! Are you a young entrepreneur and you're
looking to get good footing onhow to be a profitable business
or trying to figure out what youwant to do?
You're thinking you want to bein the food industry but just
not sure quite what it's gonnabe.
Listen up.
I had the opportunity to sitdown with Tasha Heck.
She is the owner of Healthy UCafe, and I promise you, she has
a baby face, but she has alion's heart when it comes to
(00:24):
business.
She breaks it down, actuallytalks about how she had to
overcome some insecurities andhow she now is running a
profitable business and how herfamily has helped her to get to
where she is today.
So listen up and guess what,y'all?
As I always say, meet me in thecomments.
I want to hear from you.
So let's roast that littleinsecure person that's
(00:59):
whispering your ear that you'renot good enough.
I mean, really, who do theythink they are?
Let's talk back to it.
Because here's what I learned.
Most of us are winging itanyways, right?
So in order for you to gainthat confidence, I've also
learned that it's a muscle.
It is not a birthright.
So today, stop the negativetalk.
(01:21):
You are the darn thing.
You are dynamic and you deserveto be in the room.
Okay.
Tasha, I'm so happy to have youon the chair having coffee with
me.
Like seriously.
This is really good.
So, how did we meet?
I always love to know.
How did we meet?
Tasha Heck (01:39):
Do you remember how we met?
So, if I remember correctly, Ibelieve that you're a customer
at the cafe.
Yes.
Erica Rawls (01:44):
Cafe, yes.
Tasha Heck (01:46):
However, but I you don't I don't see you because
you run the place all the time.
That's true.
Yes.
I'm a lot of behind the scenes.
I'm very hands-on involved inthe day-to-day operation.
Um, but I then I believe Sydneyhad reached out about a food
sponsorship for one of the fogcompanies.
Erica Rawls (02:01):
Oh, that's right.
Okay.
The sponsorship.
Yeah.
So for people that don't knowyou, you are the owner of
Healthy U Cafe, which is locatedin Enola, Pennsylvania.
Correct.
Right?
Um and that's your solelocation?
Yes.
Okay, wonderful.
So what I love about the placeis you actually get a lot of
food and it's healthy, so youdon't feel like weighed down.
(02:25):
Yeah.
So I really do love that.
So how did you actually becomethe owner?
Because you look like you mightbe 15.
I love that.
Thank you.
Tasha Heck (02:33):
No, so I um I stumbled upon the cafe whenever
I was working, um, really heavylike grind work at a retirement
community, and the fitnessdirector there was like, You
would love this cafe.
You need to go check this cafeout.
And I think she was more aimingit towards like, you'll love
the food there in theatmosphere.
Okay.
Well, at that point, I had kindof been looking for a new
(02:55):
position, a new job, um, justhad recently found out that I
was expecting my son, so Ineeded something that was a
little less intense.
Yeah.
Um and I went to the cafe, Imet the previous owner, worked
underneath of her for aboutseven years.
Um, and from the beginning ofeven just working for her as the
manager, we really hit it off.
(03:17):
She was like, You, um, you'rewho I want to run this business
whenever I retire.
So I really learned so muchfrom her working underneath of
her.
Um, I came in with very littleum catering experience.
I had a lot from my mom becauseshe had a catering business as
well, but more of the displaysin the series nature of making
(03:38):
the food look as well as what wepresent it because people
always eat with their eyesfirst.
Yeah.
So I learned so much from her.
Um, I learned a lot of thebackside of the business things.
I've met so many clients, andthen yeah, as of January 2024 is
whenever I took over theownership.
Sounds awesome.
At the the young age of 30, Iwas starting um a food truck as
(04:02):
well.
Really?
Yeah, and the the cafe at thesame time.
What's more crazy than youknow, starting two at the site?
No.
Yeah.
But I mean you had the energyto do it.
Absolutely.
Yeah.
Um, so it was, yeah, it wasawesome.
It was an incredible firstyear.
It was everything more than Icould have expected.
But um, you know, there's somuch that goes on that I don't
(04:25):
think a lot of people realizewhen it comes to running
businesses.
Oh.
That's not always, you know,the It's not great.
Erica Rawls (04:31):
They see the highlight reels, right?
They see us when we're in theclouds.
They don't see like what we hadto go through to get to that
point.
Right.
Yep.
So yeah, I totally get that.
So then did you always havelike a culinary black
background?
Yes.
Tasha Heck (04:43):
Okay.
So I, my mom, she actually hada food truck and a catering
business.
Oh wow.
So I got started with her.
I would be um we would take, wewould switch each week.
One week she would um do allthe breakfast cooking, like get
the truck all stocked.
Yeah.
And then I would, you know, getthe extra hour sleep, and then
I would have to do the dishes atthe end of the day.
And then the next week we wouldswitch where I would do all the
(05:05):
morning cooking.
I was probably like 10, 11, 12whenever all this was going on,
too.
Yeah.
And like my my parents areincredible.
My mom, she's always, um,they've always like butchered
their own meats.
Like my dad was a very advocatehunter.
So, you know, deer, venison,fishing.
Um, and then my mom, she had ahumongous gardener.
(05:28):
We would go to produce auctionsand she would can all of her
own vegetables and she'd makeall of her own sauces.
So that's what we would haveduring like the winter time.
So I really just learned likethe value of like that good food
and like like having a bigheart of knowing where it's
coming from, too.
So I carried a lot of that withme.
And then um in high school, andthey give you the option to go
(05:49):
to Cumberland Perivot, okay,which is the you know, the local
vocational school down here.
So I did culinary arts there.
My senior year, I was able tobranch out and go work at a
restaurant instead of going toschool to get more experience.
Did that, and then I um putmyself through culinary school
at a small tech school in York.
At the time, it was calledYorktown Business Institute, um,
(06:09):
which they had within the lastfew years actually shut down.
But that was like a reallyawesome place.
They had um like two stories oflearning kitchens.
So I worked under a bunch ofdifferent chef instructors while
still taking my academicclasses too.
So I graduated there with myassociates in Callinar.
Yeah, and then um right fromthere, from my internship, I was
(06:31):
at the retirement home, whichthen led me to the cafe.
And in between, I workedhospitality between bartending,
serving, um, dish room, youknow, prep work, bistro, um cafe
work.
And it's all I've ever reallydone.
And um, I know that it's sillyto say, like, I don't know what
I would do if I didn't do that.
I'm sure I could findsomething, but of course.
(06:51):
But that's I I feel like that'salways what I was driven to do.
And yeah, um, I think that atleast I like to think that you
can see a lot of that in my workbecause I pour every ounce of
my soul into the food and I makeit very well known to my small
team of three that it howimportant it is to me and um how
hard I've worked to be whereI'm at, and like with them
(07:13):
working with me, they need tounderstand that too.
And I think that we you knowpresent that really well.
Yes.
Erica Rawls (07:20):
Dirty Dog Hauling, thank you so much for your
sponsorship.
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go-to company, whether you havea small job or a large job, and
even excavation, you want tocheck them out.
They are reasonable and alsotimely and effective.
Dirty Dog hauling.
Now back to the show.
It's so good for you to say umabout, you know, you couldn't
(07:45):
see yourself doing anythingelse.
Yeah.
Because I believe that that'sprobably because you're working
in your your purpose.
Sure.
Absolutely.
So did you ever see yourself asbeing a business owner?
Tasha Heck (07:55):
I, my, my mom to this day, she still says about
how I've always been missindependent.
And it's not like I was ever adifficult employee.
I was someone who was like, ifsomeone say like this is what we
need to do, I would do it.
But I always liked kind ofbeing in charge.
Yeah.
So I've always felt like I wasalways gonna have something like
that.
And I always refer back to doyou remember in like your
(08:16):
senior, like high school senioryearbooks?
How can you have leading me?
But yeah, I'll go back, I'mworking back.
Okay.
But they have that little spotwhere it's like your senior bio
and like what you're gonna dowhen you grow up and all this
stuff.
Girl, I hit that to a T.
I said, I did.
I said, I'm gonna I'm gonnameet my husband, I'm gonna have
kids, and then this is the bestpart.
I'm gonna have a sandwich shop.
I've got a sandwich shop and afood truck.
(08:38):
No, it's just great.
It makes me laugh though,because I'm like, most of those
things, like what are youthinking when you're like 16,
17, 8 years old, right?
You're like, right, I'm gonnaown a sandwich shop.
No, it's always been my dream.
Yes, that's so funny.
I don't know if it if it legitsays on the Carlisle Pike or
not, but I'm in Enola, so it'snot too far, right?
Erica Rawls (08:57):
It says the Carl Pike.
I know we need that.
Like I should have brought itwith post it.
I'm actually gonna post it.
You have to send me a picture.
Like, look, if you that's likemanifestation.
Yeah, yeah.
Oh my gosh.
That's why you always have tobe careful what you write and
what you say, yeah, right?
Because that thing will happen.
Yeah.
Oh, that is so great.
That is so great.
Okay, so you are young.
(09:18):
You don't have to tell me yourage, but I could just tell
you're you're young, right?
And I know as a young woman,woman, yeah, just a young
person, period, but then put iton top of that woman.
So let's talk about some of thechallenges you have to
overcome.
Tasha Heck (09:35):
Yeah.
So um I there's I've definitelyfought some battles within
myself, not feeling like I fitinto the business world,
especially within this area.
Um, like growing up in PerryCounty, I know that Perry County
kind of has like the stigmathat comes along with it.
Um it does not.
Uh it's a great place.
It is, it is a wonderful place.
And and I will always, youknow, back them up on that.
(09:57):
But it's just like I my styleor like my appearance and like
the way I feel comfortable.
Sometimes I've felt like in thepast I've had to like shift
myself a little bit.
And it took me up until thisyear to realize like I don't.
Um and how so, do you mindsharing?
Yeah, like like how I like howI dress sometimes or the way I
present myself.
(10:18):
In the past, I've been told,like, you know, you might want
to wear something different oror do like change your hair a
little bit, or and it's it'sit's tough, you know.
And um I grew up in like thethe late 90s, early 2000s, where
like I feel like women'sappearance was like a huge part
of them, right?
Yeah.
Always having to be thin, um,well kept, and it's just
(10:41):
something that I spent so muchtime and energy and and honestly
money too, trying to fit intothis nick that I never was gonna
fit into.
And the moment that I was like,I'm not doing this anymore, I'm
gonna be myself.
That's when I felt like Ireally started to like flourish.
Erica Rawls (10:55):
So let's go a little bit deeper there because
I still think that that is stilla thing.
Yeah.
Because a lot of people now,more so than ever, they have
this obsession, I'll put itobsession, that I'm putting it
only because, okay, that is notto judge, okay?
That's just my perception ofwhat I'm seeing.
(11:16):
There's this new obsessionthat's going on with wanting to
be thin.
Yes, yeah, yeah.
So where is that coming from?
Because I see a lot of peoplethat um may not be thin, and I
believe that they are sobeautiful.
So to hear people say that,yeah, um, I'm looking to lose
(11:37):
like 50 pounds or 65 pounds,like, yeah, that just it's just
blowing my mind.
So to hear you say that, you'relike, you know, back in the
90s, I'm like, no, girl, that's2025 stuff.
Tasha Heck (11:46):
Yeah, like I I remember being um my gosh, it
was probably like even middleschool, middle school, early
high school.
Do you remember 17 magazines?
Maybe that was.
I do remember in my room andjust wanting to look like these
girls, but I I was always likeon like the heavier side, like
never like super unhealthy, butlike I was just never like those
thin girls you're like.
Super model thin?
(12:07):
Yes.
And like um, I remember, Ithink it was uh what was the
modeling show that they alwayshad out in top model?
Erica Rawls (12:14):
Yeah.
I wanted to be on that.
I was too old, but didn't we?
Tasha Heck (12:16):
Oh, yeah.
But like um, and just likelistening to the way that they,
you know, would talk to them,and you're like, oh my gosh,
like this whole self-imagething.
And it's like you're not gonnabe good enough unless you look
like these girls, andunfortunately, like it's it's
still around.
And um, I think the you know,my biggest thing having a
daughter now is like I tell herall the time how beautiful she
is, and I just hope that that'ssomething that sticks with her,
(12:38):
and she doesn't have to dealwith you know the voices in her
head sometimes, like I had to,and I hope it doesn't take her
31 years to realize that she isjust perfect the way she is, and
not everyone's meant to bethose ways.
Erica Rawls (12:52):
So I have a friend, and the reason why I'm talking
about this I just literally hada conversation um about this
with one of my friends, and so Ihave a friend, and she said
that um that her algorithm islike all messed up.
Yeah.
Because, you know, she's not asmall person, you know, medium
size size woman, and sheappreciated following people
(13:14):
that look like her when it cameto size that were into fashion.
Right?
So, but she's finding it's hardbecause the one person that she
was following for the longestdecided that they wanted to lose
all this weight.
Sure.
Hey, I need to take two secondsto interrupt this wonderful
show that you're watching.
I run a real estate business,and the way we fund this podcast
(13:36):
is through that business, theErica Ross team.
I would love it if you wouldjust give us one opportunity to
service your real estate needs,whether you are in Central PA or
around the entire world.
Think of us first so we canhelp you.
Now back to the show.
So she was like crashed.
She's like, oh my gosh, likewho am I going to be able to
follow?
You know, so just to hear yousay that, like there's a message
(13:58):
there, Tasha.
Yeah.
Like, I love the fact that yousaid that, you know, I'm just
gonna be who I am.
Yeah.
You would probably make akilling if you decide to focus
on that, like being a culinaryperson, yeah, wearing great
clothes, you know, that matchesyour appearance, like that makes
you feel good.
Sure.
Yeah.
You would kill it.
Yeah, yeah.
(14:19):
You are beautiful, by the way.
Thank you.
unknown (14:21):
Thank you.
Erica Rawls (14:22):
You are beautiful with beautiful eyes and
beautiful personality.
Yeah.
Yeah, you're just a beautifulperson.
Yeah, I appreciate that.
Thank you.
You're so welcome.
I know you're like, okay, now Ifeel uncomfortable.
You are.
Do not change the way you are.
Like if that's something thatyou want to do just to get
healthier or whatever, but don'tthink you have to be like a
supermodel stick in order foryou to perceive as beautiful.
Tasha Heck (14:44):
Yeah, well, I think like the biggest thing was um
like feeling like because now ofbeing a business owner, you
have to like change who you arebecause or change the way you
present yourself because yourname is now attached to this
business, right?
And like how so.
Exactly.
Like, and it's not like I'm nota professional person or
anything like that, but it wasyou know, going to different
(15:05):
like networking events or justmaking yourself more aware
within like the business world,just having this like perception
behind you, and I'm just kindof like I felt so uncomfortable
anytime I would try to likedress differently or you know,
go to these things, and I wasjust fine, like, you know what,
I'm just gonna throw on my vansand some comfortable pants and
(15:27):
like a cute little like topthat's not so uncomfortable to
me, and I'm just gonna go andsee how this networking goes as
myself.
Good for you, and it wasamazing.
I I connected with so manydifferent people, and I even had
a couple of them were like, Welove your vibe, like and I'm
yeah, and that's never it waslike this is this is me.
Like, I don't have to pretendto be anything, and I'm done
(15:47):
wasting like my my energy tryingto do this and being so
uncomfortable because it's notit's already uncomfortable going
in like a big room of peopletrying to like talk about
yourself and then to not feellike comfortable in the world.
Erica Rawls (16:01):
You're not yourself, but you have to talk
about yourself.
Tasha Heck (16:02):
Exactly, yeah.
Erica Rawls (16:03):
How weird is that?
Tasha Heck (16:04):
Yeah, yeah.
Erica Rawls (16:05):
That's very weird.
Yeah, very weird.
Yeah.
So well, continue to do it.
Yeah, because it is gonna workfor you.
I believe.
So I can talk about thisbecause I am of the generation
where we went to work, we hadsuits on, you know, women had to
wear the business um skirtswith the blazers and the
business pants and you know,just feeling very uncomfortable,
can't wait to get home and justpull the clothes off.
(16:27):
Yeah.
So um, our generation seeingchildren, not children, good
lord, because y'all are notchildren, yeah, young adults,
yeah, um, going to work with umshorts on, flip-flops, t-shirts,
right, and holding executivemeeting.
Yeah, I'm just like, what theworld?
Yes, it was hard for me to II'm not even gonna lie.
(16:50):
Yeah, it was hard for me tounderstand, like, how am I
supposed to take you seriously?
Well, you know how by the withthe the work that they actually
produced and how they executedthat meeting, I was like, oh,
okay, excuse me.
Tasha Heck (17:02):
Yeah, and do you think it's because they were
more comfortable in their skinbecause they were in something
that made them feel likethemselves, or do you think that
it was just like it's just anew generation of the way?
Erica Rawls (17:12):
Now, the generation now, yeah.
I don't believe you're reallyworried about how a person
looks, but it's more about whatthey say.
Yeah.
Are they telling the truth?
Can they back up what they'resaying?
And are you able to execute?
I love that.
It's not about the way youlook.
I love that.
Because you can look apart,right?
Yes.
And just be absolutely terribleat your job.
(17:33):
Yeah.
So I applaud your generationbecause I'm even more
comfortable now.
Yeah.
Yeah.
Although sometimes networkingevents, I'm like, oh my gosh,
I'm under dress.
Yeah.
Yeah.
Yeah.
So you guys are that seriously.
Yeah.
I wish I grew up in yourgeneration.
So I live vicariously throughmy daughters and my son.
Sure.
It's like, yeah, you go outthere and just do you.
Yes.
Do you.
Tasha Heck (17:52):
Yeah, I love that.
Yeah.
So that's that's what I'mthat's what I'm working off of
from here on out.
Because, like I said, you know,just time is valuable and
energy is so valuable,especially now, you know,
whenever you're trying to jugglework-life balance and and home
and kids and all that, and it'sjust I waste this energy here
whenever, you know, you coulduse it over here.
(18:12):
So Yeah.
Erica Rawls (18:14):
So then let's talk to the people that may have some
insecurities.
Sure.
So how did you first did youexperience insecurities?
You ever feel like you weren'tgood enough?
Tasha Heck (18:24):
Oh yeah.
Um, you know, self-sabotage isa big thing in my in my world.
And I think it's just becauseI'm such a people pleaser.
And um I often wonder if likethings are good enough.
And then, you know, I just getin my own head and it's like,
oh, you should have done thisdifferently, or like, I don't
know, maybe it's just maybe it'stime for something different,
(18:47):
and then it's like you have totake a step back and really
review it and realize thatyou're just being too hard on
yourself.
Speaker 2 (18:54):
Yeah.
Tasha Heck (18:54):
I've learned that um while big goals are, you know,
always my thing, just takinglittle goals to get to the big
goal is always really importantnow.
Um honestly, like last year, itwas just it was it was such a
big year and it was such a biglearning year for me that I uh
are rarely said no.
Right.
So then there then so thenthere's the burnout, right?
(19:16):
And then you're exhausted, andthen there comes the sabotage
because then you know you'reupset because you can't even get
off the couch.
And then you have a millionother things that you should be
doing.
Where um the beginning of thisyear, my husband was like, Okay,
like it's it's time for you toreally sit down.
Oh, so he had to sit you down.
Oh yeah, because um, so heworks he works his full-time
job, but then he also helps metoo.
(19:36):
But he he travels a lot aswell.
So there's times where um likeI'm I'm juggling, you know, two
two young kids, two businesses,the home, the animals, not on my
own.
So it's like, while I'm superbusy at work, and then I have to
come home and you know, live,you know, mom life too.
Um that kind of kicked in thenagain with self-sabotage, where
(19:58):
it's like, I'm not a good enoughmom, like I don't know what I'm
doing, my house is a mess.
And then again, going back toum kind of like comparing
yourselves and that kind ofthing.
And yeah, it was just it was itwas rough towards the end of
last year.
Um, but then this year kind oftaking time to figure out what's
more important and what's not,um, learning to say no,
(20:19):
realizing when the the spiral ofself-sabotage and burnout's
coming, and I kind of see itbefore it hits me now, so I know
the steps to take to not let ithappen and not dig myself so
deep into a hole where I'm likecrawling my way out.
Erica Rawls (20:33):
So was it your husband that had the most
pivotal good lord.
That word, I've been trying tosay it on a how many episodes, I
can't get it right.
Is that the most um like thebiggest part?
Was it your husband that wasable to he he's like Did you the
course correct?
Tasha Heck (20:51):
Sure.
Like he he, I feel like knowsme better than anyone does, and
he sees stuff coming way beforeI can even see it.
And he'll point it out, andthen I'll look yeah, I'm fine.
And then like he'll point itout again.
I'll be like, okay, you'reright.
Yeah.
So he um he's so great.
And yeah, I mean, he just heknows me better than anyone, and
yeah, him saying that, and Iwas kind of like, all right,
(21:13):
you're right.
And we we balance things betternow.
Um, and I would say like thisyear has probably been one of
the best yet.
Erica Rawls (21:22):
That's awesome.
Yeah, that is so awesome.
Hey, I'm hoping you're enjoyingthis episode of Coffee with E.
I had to take 30 seconds toshare with you one of our
sponsors for this episode.
Top Construction.
They are a premier constructioncompany located in Central PA.
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(21:43):
Now, let's go back to theepisode.
Tasha Heck (21:45):
We're still, we're still doing great.
We're still, you know, crushingit between like home life and
work and his job and everything.
Erica Rawls (21:51):
So yeah.
So being a young business ownerthen, so how did you or what's
been your experience withworking with older people?
Like, do you struggle with,okay, they're not going to take
me seriously?
Or how did you overcome that?
Tasha Heck (22:05):
So um so I my two two of my full-time employees
are actually older than I am,which they they are wonderful.
So there are times where peoplecome in and they think like
Beth is like the owner.
Yeah.
So I'll be like, oh no, let mego get Tasha.
But no, I think for the mostpart, um, everyone, my my
customers are so great.
(22:25):
I've never had anyone that waslike super rude or disrespectful
because I was so young.
Um, I think a lot of themappreciate seeing me in, like
still there working, althoughthe ultimate goal someday is to
be able to kind of like havehave a full team that can run
without me, which they can.
Um, but it yeah, it's it'sawesome.
Our customers, some of them aresometimes like they giggle a
(22:47):
little bit whenever I do comeout.
Yeah.
Erica Rawls (22:53):
So that's really good.
So you honestly you don't care.
No.
Tasha Heck (22:56):
You're just like, I'm gonna go do my job and yeah,
because I mean, if likethinking back to or whenever we
were talking about this is allI've ever wanted to do, and like
to be able to do that at theage that I am, it's it's kind of
that's where like the confidentboost comes in because it's
like you can do whatever youwant to do as long as you you
know work hard to get there.
Yeah, so to you know, to haveall that accomplished by that
(23:17):
time, it was awesome.
Erica Rawls (23:18):
Yeah, yeah, that's awesome.
So then where do you seehealthy you going from here?
Tasha Heck (23:23):
So our ultimate goal is because of our um our setup
being inside of the buildingthat we're in, that kitchen will
never be larger than what itis.
So I think that our goal is toeventually have like a
commercial kitchen where we cando a lot of our caterings out
of.
Okay.
Um, not necessarily have like acafe or a storefront, really
(23:43):
just be like a productionkitchen.
Um, I would love for all of ifnot all of them, some of them,
some of like our sauces anddressings and special and like
um ingredients or sauces, thatkind of thing that we make in
house, because we do make 95% ofeverything in-house.
So a lot of the things we makein house, I would love to be
able to get it on store shelves.
unknown (24:05):
Yeah.
Tasha Heck (24:06):
Right now we're in a couple like little like um like
mom and pop shops, but like Idon't know, like I feel like the
dream of having like a healthyline would be amazing to be.
That would be so nice.
Yeah.
I don't ever dream of havinganother location, like another
cafe location.
I kind of like the feel of likea little hidden gem.
Speaker 2 (24:22):
Yeah.
Tasha Heck (24:23):
Um, because we get busy in there, and because we're
such a small, small littleshop, it it can get a little bit
hectic, but I think only havingthe cafe setting there versus
trying to do all of our cateringout of it would be great for
us.
So I think that's like fiveyear goals to have a big
building to be able to docommercial kitchen work and
production, larger productionand stuff like that.
Erica Rawls (24:42):
That is so good.
So good.
And your food is really good.
Okay, so what is your what doyou specialize in for the people
that have never been there?
Tasha Heck (24:49):
Sure.
So the so the cafe setting is alot of sandwiches, wraps,
flatbreads.
My watch really just talked tome.
That's hilarious.
As you were saying.
Yes.
So a lot of like sandwiches,wraps, flatbreads.
Um, we make homemade soups,salads.
Um our deli case has um likebaked goods in it.
(25:12):
We do like our avocado browniesthat are really popular, our
peanut butter energy bites.
Avocado brownies?
I've never had.
Yeah.
Okay, Kasha, I'm coming over.
Yeah, sorry.
Sorry after this recording.
We and I think what scares alot of people from our place is
having the word healthy in ourname, right?
And I'm constantly having tolike reassure people, like I I
(25:33):
promise you, we're not servingup like just bowls of kale.
You know what I mean?
Like we we try our best to takelike ordinary recipes and just
make healthy alternatives andswitches and stuff like that to
it.
Um well, I'll speak for you.
Erica Rawls (25:47):
Yeah, because you're the owner.
Yeah, yeah.
Your food is so good.
Yeah, it really is.
Um, the one that I like, I wishI remembered the name, was the
salad with the spicy chicken.
Tasha Heck (25:56):
The hot honey chicken hot.
Hot honey chicken salad.
So, how trendy is hot honeyright now, right?
And to be able to come and getit on like fresh, organic, local
greens with all the freshveggies, like we everything that
we have in there is prepped.
It doesn't last any more thanlike one to two days.
So you're like, you're gettingfresh prepped items.
Like it's not sitting in a caseor sitting in a bag.
(26:18):
We we make our flatbreads inhouse, um, our chicken we get in
fresh from a local butcher andwe um we cut it, we marinate it,
we grill it ourselves.
So yeah, like we for such asmall place, like it is so so
cool how much we do in-house.
Like all of our dressings aremade in house, all of our sauce
is a hot honey we make it house.
So good.
(26:38):
Um and then again, like I said,like our baked goods.
Yeah.
And then aside from the cafe,the the catering is awesome too.
So, what's the best seller?
Would you say in a cafe?
Yeah.
Probably the hot honey has beenvery popular for a long time.
Our sandwiches switchseasonally as well as our salad,
so we'll have our fall menucoming out here soon.
But so get my hot honey realquick.
(26:58):
That'll never leave the buggy.
unknown (26:59):
Okay.
Tasha Heck (27:01):
Yeah, that'll never leave the buggy.
Erica Rawls (27:03):
I had to take two seconds to interrupt this
episode.
I would like to thank one ofour most recent guests, attorney
Jenny Chavis, for sponsoringthis show.
Chavis Law Firm is an elite lawfirm in central Pennsylvania
that helps with estate planningas well as understanding what
type of business entity youshould enter into when starting
your business.
If you're looking for a greatattorney that understands estate
(27:26):
planning as well as businessentity, how to start the right
way, you want to check outattorney Chavis, Chavis Law
Firm.
Now, back to the show.
Okay, so to you have to speakto um the younger version of
yourself, right?
Because our platform is 25 to35.
And of course we have uh olderpeople.
However, you know, womenleaders, what would you say to
(27:49):
the person that wants to getinto the business, your line of
business?
Tasha Heck (27:52):
Yeah.
Um, I would it's it's it's longand it's hard, but don't give
up.
Like I was so discouraged whenit came to the food license,
like getting my food license,because it doesn't seem like
that much of a daunting task,right?
But then you're having to makephone calls and gather paperwork
and you know, take all thesetests and you're like, is this
worth it?
I'm telling you, it's worth it.
Um and always be brewing newideas.
(28:16):
I mean, always be thinkingahead.
I think that's my favorite partof it, honestly, is a new
season starts and you're alreadylike, okay, how are we gonna
mark the next season?
And just always having ideas,not to be afraid to talk to
people about it as well.
I'm always talking to my staffabout like, hey, what do you
think about this?
What do you think about that?
And um I think having like a agood small group of people to
(28:39):
really give you honest opinionsto.
Um, I think that's important aswell.
And yeah, I just don't getdiscouraged.
It's it's uh it's hard.
Have something that stands out.
Um one phrase that I always usewith my team whenever it comes
to like a big event or if we'rein kind of like a slow period,
it's like what sets us asidefrom everyone else?
(29:00):
Think about how many placesthere are to eat, how many
places there are to order food.
Why would someone want to comehere?
Erica Rawls (29:07):
That's a great that's a great thing.
Tasha Heck (29:09):
It's a great way to think about it.
Like what what about our foodstands out from the rest?
What'll keep people comingback?
Um So what's the answer tothat?
Honestly, I mean it's uh it'smy staff too.
Like they're incredible.
It's the people behind thecounter, the friendly faces, the
hi, how are you?
Do you need anything else?
Um and then the freshness ofour food I think is is big too.
(29:31):
Um we give we give generous,you know, portions as well, but
again, it's it's wholesome freshfood too.
So, you know, it's not likeit's gonna weigh you down or
anything like that.
So I think people enjoy comingin and being able to eat
something that they feel goodafter and not have to worry
about, you know, dragging therest of the day.
Erica Rawls (29:52):
Yeah.
Yeah.
So then are you the um the CFO,CEO, the chief marketing
officer?
Um, are you all those things?
Tasha Heck (30:02):
Yeah, yeah, like I I I definitely I I definitely
wear a lot of hats andheadbands, let's put it that
way.
So um, but I have I havewonderful people around me where
a lot of the times is while I'mjuggling all these things, I
don't ever keep an idea tomyself.
Like I'm always whether it's mybest friends, whether it's my
neighbors, my sister, myhusband, my coworkers, I'm
(30:24):
always like, what do you guysthink of this?
Because I like outsiderperspective, but yeah, it's I um
I prioritize a lot too when itcomes to those jobs.
And of course, yeah, and youhave to.
We're I'm still at thebeginning of this.
I've always said like I wantedto build like this like food
empire, right?
And so I'm just I am justgetting started.
(30:45):
Yeah, yeah.
I I'm only on year two, so I'dI don't know what you know year
10 is gonna look like, but Ihope it's only way bigger and
better than where we're at rightnow.
I love it.
Erica Rawls (30:54):
Yeah, I love it.
So because we believe inrunning your business like a
business, would you say that youare a profitable company?
Tasha Heck (31:01):
Yes.
Erica Rawls (31:02):
That's awesome.
Yeah, I love it.
Tasha Heck (31:04):
Very much so.
Erica Rawls (31:04):
Um had to take two seconds to thank Allstate
Insurance for sponsoring thisepisode.
If you're looking for car,life, or casualty insurance,
they're gonna be your ultimateinsurance company.
Thank you, Rob Shaw, withAllstate Insurance.
Now, back to the show.
Tasha Heck (31:21):
And I I like I had mentioned before, you know,
living in the area that I did,it was always kind of like I
always wanted to grow up andlike not have to worry about
money or like how I'm puttingfood on the table for my family
or my kids.
And um, it's just it's reallycool to feel like I'm gonna be
able to start like generationalwealth for my family.
(31:42):
Yes.
And it it is a it's a it is awonderful feeling, right?
Yeah.
Like to just know that my kidswill never have to struggle
ever.
Erica Rawls (31:48):
Oh, I love that.
Yeah.
So do you ever have to make uhany hard financial choices that
didn't feel good?
Tasha Heck (31:54):
Um in the in the past, like before leading up to
the point of you know startingthese businesses, you know,
there were times where before myhusband and I had kids, like we
we bought the house on my 20thbirthday.
We probably had no businessbuying a house when we did, but
we we had to sell his Jeep, wehad to, you know, we had to sell
and get rid of a bunch ofthings just to be able to pay
(32:14):
our bills.
So it is very like I'm I can'tfigure out the right, the right
word right now, but to to seewhere we once were to where we
are now, like it's we've workedevery step to get there.
Yeah.
And sacrifices.
We definitely had to makesacrifices in the past.
Yeah.
There were times where I wouldI would eat at work because I
knew that we didn't have anyfood at home.
(32:35):
Sorry.
And he traveled so much withwork because he would make extra
money whenever he traveled.
So yeah, we we definitely spenta lot of time apart from each
other, you know, at sacrifice.
Um even after we had my son.
Um, I think my son was like twoweeks old whenever he started
traveling again.
And again, it's because hewould make extra money on the
road, and I was on an unpaidmaternity leave.
(32:57):
And wow, yeah, and wouldn'tchange anything for the world
because I I do feel like I'm afirm believer of everything
falls into place and it it didit just exactly that.
That is so good.
Erica Rawls (33:08):
Yeah, yeah, so good.
Yeah.
Yeah.
So any last words you want toleave with the the audience
because we want your business togrow as a result of you taking
time to sit down with us.
And I can't say enough how goodyour food like really is.
Anytime I have an opportunitywhen someone says, Hey, let's um
go to lunch, I'll bring lunchto you.
(33:29):
Yeah, I'll go there, pick it upso that they can taste it.
And they're like, Where'd youget this?
Where's that?
Yeah, and Enola.
Huh?
Where?
Yeah, next to Giant.
Yeah.
Yeah in the UPMC building.
Yeah.
Like, yeah.
It's just yeah, more peopleneed to know about you.
Tasha Heck (33:46):
Yeah, and I I think that, you know, our just
customers or people just, youknow, spreading word of mouth is
it's huge for us.
And um just don't be afraid totry it, honestly.
I think that that's my biggestthing.
I think that the the healthypart of things really just you
know steers people away.
And in reality, it's it's greatfood, it's fresh and locally
(34:08):
sourced when we can.
And yeah, it's basically justmy my dream come true.
And to have people walking inthe door every every day that
we're open, or you know, theonline orders, the catering
inquiries, it like you're gonnaget the same, the same quality
or the same, you know, work putinto it as if it were you know,
anything like this small oranything as huge as you know the
(34:30):
the mixtures that we cater.
So yeah, my heart goes into toeverything the same.
You're gonna get the samequality every time, no matter
what it is.
Erica Rawls (34:37):
No, that's so true.
Yeah, so true.
Okay, y'all, you heard it.
Tasha Heck, owner of Healthy UCafe, she actually brought a lot
of great gems.
And I would love for you to letme know what you thought was
the best in this conversationbecause I think we're gonna hear
more about her to be a youngentrepreneur having a successful
(35:00):
business, and she has thisgreat vision.
Who resonated with her?
I want to hear from you in thecomments.
See ya.
Tasha Heck (35:09):
Thank you.
How are you feeling?
Good.
I just felt like I was justtalking with you.
So
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