Episode 22: Four reasons why you might be struggling to make money right now.

Episode 22: Four reasons why you might be struggling to make money right now.

In the past 27 months many consumers have discovered new small-batch food and drink products. Which is great. And many foodpreneurs have found new consumers. Also great. But, despite this new push and pull opportunities, many foodpreneurs have found it hard to make money and tough to stay in business. Listen to this episode for the four reasons why foodpreneurs are struggling to make money right now.

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Episode 21: Leveraging your Q2 results for higher sales in Q3.

Episode 21: Leveraging your Q2 results for higher sales in Q3.

Getting your product into more consumers’ hands and putting more money in your pocket is hard when costs are rising and we are faced with significant supply chain interruptions right now. In this episode, I give you formulas for overcoming those challenges, ensuring you are making margin on every food and drink product you sell, and landing more accounts profitably in quarter 3.

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Episode 20: Scaling a specialty product from farmers markets to grocery.

Episode 20: Scaling a specialty product from farmers markets to grocery.

Scaling a speciality product from farmers market to grocery requires brand owners to focus on three things for a guaranteed successful launch into grocery. And then there’s the question whether the grocery channel is the right fit for your target consumer. Listen to my coaching session with Lucy on what advice I gave her to scale her bone broth product the right way and what to know before approaching a co-manufacturer and talking to them about MOQs and packaging.

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Episode 19: Money: avoiding financial failure and becoming profitable.

Episode 19: Money: avoiding financial failure and becoming profitable.

It’s hard making profitable packaged products. There’s lots to consider and many actions to take. In this episode, I outline the numbers foodpreneurs should focus on including intermediaries margins; how to price backwards so everyone is profitable; and what margin management is for consumer packaged goods brand owners so you’re putting more money in your pocket for every food and drink product you sell and paying yourself a great wage.

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Episode 18: Distributors: making sales with margin.

Episode 18: Distributors: making sales with margin.

When engaging a distributor to sell to a retailer, you’ve got to have enough margin to account for their costs. Everyone who ‘touches’ your product, needs to be paid. The key is to start by ‘pricing backwards’. In this episode learn how to understand a distributor’s business model and how they make money; for you the brand owner, the retailer, and themselves.

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Episode 17: Subscriptions: money while you sleep.

Episode 17: Subscriptions: money while you sleep.

Making more revenue, especially predictable recurring revenue, whilst you’re sleeping, would be pretty amazing, right? Not having to set up your market stall or pitching to a wholesale buyer, week in week out would save a lot of time. It’s possible with a slick DTC digital strategy. Listen to this episode and learn the three elements of setting up a super effective subscription service, including the tech that you need.

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Episode 16: End to end product development expertise with a food scientist

Episode 16: End to end product development expertise with a food scientist

Taking your food and drink product idea to full commercialisation, including executing a formula that’s ready for a retail launch and a formulation that will continue to serve your needs as your demand grows and your business scales up, is not easy. In my conversation with food scientist and consultant, Natalie Alibrandi, we talk about technical formulations; packaging compliance; co-packers; shelf life requirements; consumer complaint systems; and supply chain management expertise. Listen to this episode to develop a safe and 100% scalable food and drink product.

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Episode 15: Scaled to $500k in 24 months and ranged in more than 650 accounts. Here’s how.

Episode 15: Scaled to $500k in 24 months and ranged in more than 650 accounts. Here’s how.

When the retailer wants 40%, your distributor wants 30%, how much money is left to put in your pocket for every food and drink product you sell? In my conversation with Ben Whyatt, founder Doggylicious, he told me he wished he would’ve created his product knowing an RRP that he should have had because initially he made 0% margin. Listen to Ben talk about his growth to a $500,000 business in just 24 months and being ranged in more than 650 stores and online.

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Episode 14: Distributors, what you need to know before you approach one.

Episode 14: Distributors, what you need to know before you approach one.

I talk with Tara Mei, a distributor of emerging brands to the specialty independent sector, about how to engage a food retail distributor and what to know before approaching one. Tara and I give you the success formula to help you understand what’s required when sharing sales data with a distributor; how to build successful triangular partnerships between you, your distributor and a retailer; what you need to know when signing an exclusivity deal with your distributor; and how to price to account for intermediaries’ margins.

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Episode 13: You need sales but you’re a one-woman band. Here’s how.

Episode 13: You need sales but you’re a one-woman band. Here’s how.

“My major fear is not that he will say no, but that he will say yes and I’ll over-commit”. That’s what Shannon said her biggest challenge ultimately was when looking at what she needed to do to sell more of her speciality spirits and liqueurs. Shannon’s exhausted. It was a sprint to get product made, and business opened, six months ago. Listen to my coaching session with Shannon on what advice I gave her to approach her sales and selling, and to reverse a plateauing revenue line.

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Episode 12: Co-manufacturers, how to know you’re ready and what to ask.

Episode 12: Co-manufacturers, how to know you’re ready and what to ask.

You’re a victim of your own success. Who can help when you don’t have the manufacturing capacity to produce more product? Deciding to outsource your production is an option, but it can be a scary commitment. Can they be trusted with your recipe? How will you meet the MOQ’s? What monies do you need to fork out? Listen to the questions you need to ask a co-manufacturer so you can outsource to scale.

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Episode 11: ‘Pickability’. Promotions that get your product in more baskets.

Episode 11: ‘Pickability’. Promotions that get your product in more baskets.

So you’re on the shelf. Terrific. Now get your product into more consumers’ hands. I see the struggle of foodpreneurs not getting their product into more baskets, often. Normally it’s because it is THE most overlooked marketing strategy, that when not done, causes THE most pain! Most are too busy trying to get on a shelf and then realise they don’t have the velocity to stay there. In this episode learn three promotional strategies that will help you drive purchase and how others have implemented them so you learn from their experience.

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