When Jennifer Heagle started her career, she wanted to run a business that was entrenched in her personal values, no matter the cost. And so, for nearly 20 years the co-founder of Ottawa-based catering and specialty food company Red Apron has gone all-in on creating a space for female employees to thrive in the food […]
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When Jennifer Heagle started her career, she wanted to run a business that was entrenched in her personal values, no matter the cost.
And so, for nearly 20 years the co-founder of Ottawa-based catering and specialty food company Red Apron has gone all-in on creating a space for female employees to thrive in the food industry.
After an early career in Ottawa’s tech industry, Heagle made the switch to the food sector in the early 2000s. In 2004, she graduated from the Cordon Bleu’s nine-month culinary program and, two years later, she opened Red Apron.
“From the moment we envisioned the business, we really wanted to put food on (families’) tables that was cooked with care and with love, using good ingredients that supported our local economy,” she said.
Beyond getting to do what she loved, Heagle said she wanted to build a business that supported women working in the food industry.
“It’s a tough business. It’s very hard on people, physically and emotionally, and it’s fraught with challenges … It’s an industry that hasn’t always been treated with a lot of respect and it should because there’s nothing in the world more important than food.
“There are not a lot of women-owned food businesses in Ottawa and I personally feel that the men-owned businesses get a lot more attention. People put male chefs on a pedestal.”
But even as she’s strived to make the world a more inclusive place with Red Apron, Heagle said there are moments when she realizes that times haven’t changed as much as she wants.
“I can’t tell you how many times, whether it’s in the front of house or back of house, that somebody trying to sell something will walk … past three women to speak to the one man that is standing in our kitchen,” Heagle said.
Despite such challenges, Heagle has continued to expand the business, outgrowing three locations in Centretown and adding to the ownership team. Her work at Red Apron has allowed her to mentor several young women, in the kitchen and in business. “I have mentored four young business partners who started out as employees and proved themselves … It’s been great to work with these young women and help them realize their dreams of business ownership.”
Fostering an inclusive and supportive environment for all employees, especially women, has filled Heagle with pride, she said.
“I don’t want to use the word maternal but perhaps it’s the right word to use. I feel very maternal towards the women who work here that are younger than me. I want them to know they are strong and capable, that they don’t need to question themselves,” said Heagle, who added that she came from a family of “strong women who were self-made.”
Describing her business as “community-based,” Heagle said she has always looked for ways to give back. In addition to other charitable initiatives, Red Apron has raised about $120,000 for organizations such as the Centretown Community Food Centre and Parkdale Food Centre through its reusable packaging program.
In an effort to be more eco-responsible, Red Apron started using reusable packaging made by Guelph-based Friendlier. “Our containers can be used and then returned to us. They get sanitized, checked for quality and repackaged. We incentivize people to return the containers. (For each container,) we will donate 50 cents to local organizations that help food insecurity,” Heagle said.
Heagle’s commitment to creating a safe and profitable space for female employees, charitable organizations and being eco-responsible are all part of her values-led business model.
“Making the decision to leave a successful, profitable career in tech to do something that pays way less money, you’ve got to be motivated by something else. For me, the motivation was to just feel better about the contribution that I was making as a businessperson and as a citizen of our community. As someone who owns a business, I get to control that,” she said, adding that she doesn’t mind if a commitment to those choices ends up costing money in the long run.
“As somebody who’s a bit of a disruptor, I want to disprove theories that you can’t run a successful business unless you exploit people … or (that) you can’t be a good environmental citizen and a profitable company. I think it’s important to push those boundaries,” she added.
Looking to Red Apron’s 20th anniversary in 2026 and beyond, Heagle will be looking for exciting new projects both for Red Apron and for herself, as she continues to build on her values-led business model.
“I’m still in the process of mentoring people who, over the next five years, are going to take over more and more responsibility for the business. I’m going to have to learn to step back slowly. I’m excited to find some new projects for myself, outside of and related to the business.”
While the pandemic was financially beneficial for Red Apron, Heagle said it was tough emotionally and has stunted opportunities for growth – something she hopes her team can grow out of as the business reaches its milestone anniversary.
“We’re just starting to, as a society, settle into what life post-pandemic looks like and how it’s changed. I think that gives us an opportunity to review some of our processes and procedures and … get back to being creative and not be so focused on keeping up with demand.
“2026 is going to be a year of asking questions, challenging beliefs and making informed decisions about what we do and how we might do it more efficiently or creatively … It’s been 20 years and we’re just getting started. We’re going to be here for another 20 years.”
