Feature -- by Mark Sproxton

Loading fresh broccoli from a box to suitcase-sized blue plastic containers, the business owner notices a truck backing up to the warehouse doors delivering another shipment of organic fruit. There's no concern about space as the warehouse in Calgary's north east has ample room for this load and several others. That wasn't the case for Rob Horricks' business, Organic Express, four years ago.

Rob Horricks enjoys the challenge of operating his own business.

"It started with renting some warehouse space and it soon became obvious I had to get my own warehouse," says the owner of the home-delivery business. "There weren't a lot of customers the first few months, then we started to put in the hours." Not only did Horricks spend much time at work, he also had to deal with the unexpected need for more space. That, he says, can be expected when first starting a business.

"There are always obstacles if your business is growing," he said. "The first couple of years of a business are never easy to start up." Having worked in the natural foods industry for years before, Horricks knew of the business, but had never operated his own enterprise. Seeing the success of organic produce and natural grocery companies in places like Vancouver, he used their model and adapted it for Calgary while taking an entrepreneurial program at the University of Calgary.

In January 1998, after a year-and-a-half of business planning, market research, much advice from mentors and a youth business loan, the project he used for his course work was launched. He recommends a mentor for anyone looking to start a business. "It's essential," Horricks said, adding his mentors ensured he didn't make their same rookie mistakes. "I gathered as much advice as I could. I wasn't afraid to take advice."

Even though Organic Express has a solid foundation, like most other entrepreneurs, he still dedicates many hours to the business. "It's better now. In the summer time we cut back to 30 hours a week as the summer is a bit slower for us. At the end of the first, second and third years we were putting in 50 hours a week." Horricks carries out day-to-day operations during regular business hours and uses evenings to consider things like long-term planning.

All the while he's enjoying the career path he chose. "It's nice to be in control for yourself ultimately. It's nice to be able to chose the direction you want to (go) in your life." That doesn't mean the ride has always been, or is, easy. "There are definitely challenging days. There's lots of situations, like being a boss and having to deal with people. It's not something I assumed would be a huge issue." And then there's the constant time-commitment required. "Certainly you end up being tied to your business and missing holidays and always being on call," Horricks said.

And if he had a piece of advice for other entrepreneurs it would be to make sure they have a good understanding of business basics. "You definitely want to make sure you have a fair acquaintance with stuff like accounting, finance and cash flow, not just an idea. And definitely a long-term growth plan."