By: Sophie Bulos
John Capers is a Navy veteran from Oak Ridge, Tennessee, and the founder of Pop’s Family Kitchen. Pop’s is a homestyle barbecue driven by the longing for John’s family’s home-cooked meals. Pop’s services include catering for weddings, birthdays, and general private party events with “Food that Feeds and Comforts the Soul”.
John grew up in Tennessee, spending most of his childhood in the kitchen of his uncle’s barbecue shop. Along with cooking in the shop, his mother and aunts also taught him most of the family recipes. After leaving the Navy, he moved to Michigan, where Pop’s Family Kitchen was born. It started with hosting family barbecues, where his family and friends encouraged John to share his talent more broadly. From there, his following grew the more he shared his meals with the people he cared for most. He entered local competitions, getting his name and face out to the public, igniting the flame for Pop’s Family Kitchen. The name “Pop” came from one of his football players, who told him he was like a “pop” to all of them, suggesting the name. John was a football coach for thirty years and would employ his players to keep them out of trouble.
John has won the Que the Creek barbecue competition three years in a row (2022-2024), along with multiple side competitions. His approach to business has always been rooted in integrity and compassion for his customers. A guided philosophy he learned from his uncle: “Your quantity is your quality, if you got good quality, you’ll sell a [good] quantity of food too…”
Like many entrepreneurs, John’s journey has included some major setbacks. His first brick-and-mortar ended after a rocky partnership and building maintenance issues that led to serious health code violations, nearly causing John and his family to lose everything financially. After recovering from this setback, COVID-19 made another hit to the business, creating a steep uphill climb for Pop’s Family Kitchen.
John applied to MVE-Lab after learning about the program through a fellow veteran, Charles Solano, one of the first cohort instructors. John knew how to cook; his issue was with logistics and management. MVE-Lab resolved this issue and taught him how to manage his inventory, inventory costs, and finances. John mentions that without the program, he wouldn’t have met all the valuable connections he has today. He was able to bounce new ideas off his fellow participants and gain insights on how to combat the unique trials and tribulations of veteran entrepreneurs. One of the most meaningful takeaways from the program was learning how to be more assertive in a way that is not unfair, but firm. With a naturally generous personality, he would often undercharge catering and meals, sometimes operating at a loss without realizing it. Through the program, John gained the confidence to set fair market prices, communicate the value of his quality, and run his business sustainably.
Looking ahead, John is looking for major expansion, pursuing both a brick-and-mortar and a food trailer. He is also working to bring his barbecue sauce and rubs into retail distribution. Working with the MSU Product Center, John has already begun developing labels, exploring licensing requirements, and building relationships with potential retail partners. His long-term goal is to “make Pop’s a household name”.
For new veterans entering the program, John emphasizes the importance of listening, asking questions, and being open to constructive criticism. He also highlights not to be afraid of participating or asking the tough questions, leaning into the veteran community provided by MVE-Lab.
NEU 