Full-Time Uber Employee’s Side Hustle Made $10K in 48 Hours

Key Takeaways

- Glabman wanted to create a functional condiment she could enjoy while navigating health issues.

- She bootstrapped her side hustle, She’s The Sauce, with about $20,000 of her own savings.

- She’s The Sauce made $10,000 in just 48 hours and now averages $10,000 in revenue per month.

This Side Hustle Spotlight Q&A features Nicole Glabman, 30, a New York City-based entrepreneur. Glabman currently works full-time at Uber in advertising while building her protein and prebiotic sauce brand She’s The Sauce. She draws on a professional background in retail and food, starting her career at Jet.com/Walmart as a buyer, followed by a stint at Gopuff in marketing. Responses have been edited for length and clarity.

Image Credit: She’s The Sauce. Nicole Glabman.

When did you start your side hustle, and where did you find the inspiration for it?

The idea for She’s The Sauce and motivation to start it as a side hustle came from a very real frustration. I’ve always loved sauce, but as I became more health conscious while dealing with hormonal imbalances (PCOS) and weight fluctuations, I kept hearing the same thing: “skip the sauce, it’s empty calories.” That never sat right with me. I didn’t want to cut something I loved, I wanted to make it better. So I created sauces that actually do something for you — with protein, fiber and ingredients you feel good about.

Before protein became the trend it is today, I was already thinking about how to make condiments more functional — not just lower calories, but actually additive. Protein and fiber weren’t a marketing angle. They were part of solving the problem from the start. As the broader market started to catch up and protein became a bigger focus, it only reinforced that I was onto something. But for me, it was never about chasing a trend, it was about rethinking what sauce could be.

Starting a scrappy, hands-on side hustle

What were some of the first steps you took to get your side hustle off the ground?

The first steps to launch the side hustle were scrappy and very hands-on. At the end of 2023, I started in my own kitchen, testing how to incorporate protein and fiber into sauce without compromising taste or texture. At the same time, I was doing a lot of research on research and development (R&D) consultants who could help take the product beyond a kitchen prototype and into something that could actually be produced at scale. From there, I moved into sourcing, finding a manufacturer and building the visual identity of the brand. I’ve bootstrapped the business and started with about $20,000 of my own money.

Are there any free or paid resources that have been especially helpful for you in starting and running this business?

A mix of both, but the biggest unlock has been people. Honestly, one of the most helpful resources has just been other founders. Having people you can text when something breaks, when you’re stuck on a decision, or when you need a gut check, has been invaluable.

I also worked with Kelly Bennett, a consumer packaged goods (CPG) brand strategist, who helped me map out the brand early on, including positioning, messaging and how I wanted She’s The Sauce to show up. That gave me a much clearer foundation.

At the end of the day, this is a very “learn as you go” industry, so being surrounded by people who are a few steps ahead makes a huge difference. Honorable mentions to communities and resources like Startup CPG, Express Checkout and Snaxshot, which have been great for learning and staying close to what’s happening in the space.

Image Credit: She’s The Sauce

Bringing in manufacturing partners early on

If you could go back in your business journey and change one process or approach, what would it be, and how do you wish you’d done it differently?

I think the biggest thing I would change is how I approached manufacturing early on.

I was creating a product that doesn’t really exist in the market, so there wasn’t a clear playbook. Because of that, I ran into a lot of unexpected manufacturing challenges. There were moments where even experienced partners didn’t fully know what it would take to produce our product consistently.

If I could do it again, I would spend more time upfront stress testing the formulation specifically for scale, not just for taste. I would also involve manufacturing partners earlier in the process instead of trying to perfect everything on my own first.

I learned that what works in a kitchen or a small batch doesn’t always translate to production — and bridging that gap is where a lot of time, energy and money can go if you’re not careful. That said, it’s also part of building something new. When you’re creating a new category, you have to be willing to figure things out the hard way a bit.

A successful side hustle requires more than a good idea

When it comes to this specific business, what is something you’ve found particularly challenging and/or surprising that people who