Chappell Hollingshead '21 - Department of Agricultural Economics

About Chappell

Chappell Hollingshead ’21 is an agricultural economics major from San Antonio, Texas. She graduated in May 2021.

What motivated you to join the Rister ’74 Agribusiness Entrepreneurship Program?

I saw value in Dr. Rister’s Agribusiness Entrepreneurship Program due to the structure and support provided in building a business model. I was motivated to see the potential financial plan of my business play out, along with the contacts and entrepreneurs I have had the opportunity to meet.

What does entrepreneurship mean to you?

Entrepreneurship means that a brave, driven individual had a business dream of working for themselves; a passion for a product, service, or idea; and the willingness to continually fail and eventually succeed.

What experience did you have with entrepreneurship before this program?

My dad was an entrepreneur and built a business for himself and our family. Growing up, I watched the stress and the toll it takes on a business owner, yet I knew I wanted both the struggles and luxuries the task would entail. The largest difference between being an entrepreneur or an employee is that the entrepreneur must be hungry. Entrepreneurs must be hungry to sell and hungry for clients, top performing products, people, and an overall excellent compounding machine.

What have you learned about business, professionalism or entrepreneurship that you didn’t know before?

The largest thing about professionalism that I have taken away from the last year of operating a business is that the more personable, disarming, and motivated you are, the more business will be pointed in your direction. More often than not, entrepreneurs fail to ask for business. On large accounts, I have noticed that the more eager I am and the more blatant my requests for business are, the more orders come my way.

What is the most important lesson you’ve taken away from your time in this program?

The Mentoring Forum has been the most beneficial event thus far in the entrepreneurship program. I found the forum extremely helpful, and I enjoyed being able to ask professionals their opinions on operational issues that I am having and talk through solutions that I can implement. From this lesson, I have learned to always ask questions, find experts in the business realm, and ask for help. It honors any professional when asked, and they have a wealth of knowledge to share.

The largest difference between being an entrepreneur or an employee is that the entrepreneur must be hungry.
Chappell Hollingshead ’21

About Chappell’s Business Enterprise

Chap’s Choppin’ Tops is a handcrafted cutting board and charcuterie board company in the Texas Hill Country. Every board is designed specifically for the client, with hand chiseled engravings, custom handles, and any desirable alteration to the wood. We strive to bring out the beauty of the grain and natural patterns in the wood, producing a one-of-a-kind product. Your Choppin’ Top is your story, your style, and your design. I simply bridge the relationship of lifestyle and story.

Why did you choose this business?

I have always had an interest in heavy machinery, and when COVID-19 sent us all home in the Spring of 2020, I started working for a utility maintenance company operating heavy machinery. Through my work with this company, I had the opportunity to learn about the business structure and operations which has helped in the development of my project.

What is unique about your business?

Ehrlich Vegetation Services is unique in that it aims to target customers that fall between the spectrum of preexisting businesses. The business is small enough to meet the needs of customers that are too large for some single machine businesses, while also big enough to meet the needs of larger customers that are too small for very large businesses. This niche, coupled with quality and consistency, is what will set this business apart from the rest.

What challenges have you faced throughout the duration of your project?

I had challenges working through the spreadsheets during the first couple years. I have had challenges with scheduling, multitasking, and time management in coordinating business meetings, sales meetings, shows, production and the entrepreneurship class. The most difficult part of the Spring semester is the lack of time I have in the week and figuring out how to prioritize that time.

What have you learned from these challenges?

I have learned that I need help in daily operations and logistics. I have also learned how to make difficult business decisions, including where and how to market the business, where and how to sell the boards, and how to manage not only my own time but the company’s time as well.

How have you adapted to better prepare for the future?

I am still learning how to prioritize with the extra obstacle of class spreadsheets and cookbook work. The spring semester has been a great period of time for me to learn how to manage a hectic career.

Who is a mentor to you?

A few mentors I have looked to for advice this semester have been Troy Thompson, Ryan Drapela, Victor Aguilar, Allyson Tjoelker, Bryan Bracewell, as well as other A&M former student mentors whom I have met throughout the semester. These mentors have helped with operational and logistical advice in the production side of the business, along with overall support for Chap’s Choppin’ Tops.

What’s next for Chappell and Chap’s Choppin’ Tops?

Chap’s Choppin’ Tops has incredible growth potential, and my future plans revolve around my cutting board company. I am currently following my company aspirations ever since my May 2021 graduation.