Today we’d like to introduce you to Travis Grillo.
Grillo’s Pickles began with a pickle cart, just a small wooden stand in downtown Boston, where Travis Grillo and his friends would sell two spears for one dollar. Travis would make the pickles by night using his family’s 100-year old recipe – one he’d memorized from making pickles every summer as a kid. In the morning, Travis would bike to the Boston Common and set up the cart with his buddies. They’d hang out all day, urging people to try the simple Grillo family pickle. It was a small business but Travis worked hard for it. He made more pickles, biked more miles, and slept less hours than he ever had before.
Before he knew it, Whole Foods Markets and the Boston Red Sox asked to feature the pickles. Others promptly followed. Today, you can find Grilloʼs Pickles in grocery stores across the country.
Even so, not much has changed. At its core, the company will always be Travis and his buddies spreading the word about these awesome pickles, just like years ago in the Boston Common. The pickle itself hasn’t changed, either. It’s still garden-fresh, all natural, and refreshingly delicious. We think it’s the best pickle in the world.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Naturally, with growth comes struggles and a lot of learning. Grillo’s Pickles has always been committed to using only garden-fresh ingredients. But with rapid growth and a high demand, many people suggested using dried herbs, frozen garlic, or other lesser quality replacements. In order to maintain the same high-quality product and not sacrifice on freshness, Travis’s answer has always been a hard no. With hard work and a passion for whole foods, it has been possible for Grillo’s Pickles to keep their zesty flavor and signature crunch using only natural, fresh ingredients.
Please tell us about Grillo’s Pickles.
There’s a reason these pickles spread from one single cart to thousands of stores and restaurants in just a few years. It’s the taste. Our products are crisp, with the perfect crunch in each bite; clean, with only ingredients you’d find in your garden; and fresh, with the cool, zesty flavor pickles are supposed to have. And while most of today’s pickle companies drown their products in chemicals and preservatives like calcium chloride and sodium benzoate, we don’t. Our brine consists solely of water, distilled white vinegar, and salt. That’s it. Then we toss in some organic dill, some fresh garlic from California, and some grape leaves as a natural preserver. So this isn’t just the best tasting pickle around, it’s the healthiest, too.
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
The Katsiroubas brothers played a huge role in the early success of Grillo’s Pickles. Nick Katsiroubas took Travis off the street and gave him his first health certified facility to make product. It’s a prime illustration of how Boston helps Boston. They took a chance on Travis and a small local business; now almost 10 years later, Grillo’s Pickles is sold in grocery stores nationwide… And It all started with the support of Boston!
What is “success” or “successful” for you?
I personally define success as being able to help other people. By learning from my own mistakes, I hope I can help others achieve their goals faster. Success happens when you stay true to yourself, listen to your gut instincts, and aren’t afraid to fail.
Contact Info:
- Website: www.grillospickles.com
- Email: info@grillospickles.com
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