In a perfect Foodpreneur world, your product would have buyers knocking at your door. The reality, however, is a little different. With thousands of packaged F&B products out there, and only so much shelf space, it’s essential that products and brands stand out from the crowd to get onto (and off of) more shelves.
In this week’s episode of Foodpreneur with Chelsea Ford podcast I chat to RangeMe founder, Nicky Jackson. As the founder of a platform that connects retailers with suppliers, Nicky knows what it takes to stand out from the crowd when liaising with buyers. This episode is FULL of advice, tips, and tricks on how to get noticed to land more accounts, including:
👀 What to do if you haven’t heard from a buyer after sending them a sample (I bet you’ve never thought of this one!)
👀 How to get feedback from buyers when sending out samples.
👀 What to research BEFORE you get in touch with a buyer.
👀 Who you need to have on your side to increase your chances of success.
👀 And much, much more.
If you want to learn more about getting your product onto more supermarket shelves in 2023, join my popular FREE ‘Money for Jam’ masterclass that will give you the pitching framework you need to land more accounts this year! (Valued at over $1500).
LINKS & RESOURCES
- Sarjesa
- Mid-day Squares
- Drunk Elephant
- Foodpreneurs Formula coaching program
- ‘Money For Jam’ Free pitching masterclass
If you haven’t listened to episode 48 (25 mins), ‘4 Food and Drink Trends for 2023 to Help Your Business Remain Current, Relevant and Engaging’ listen here.
This episode is brought to you by Foodpreneurs Formula®, my coaching program for packaged food and drink brand owners ready to scale and my ‘Money For Jam’ masterclass to help you stand out from the crowd and land more wholesale accounts.
Thank you Chelsea!
Awesome chat! Loved it! We have teamed up with Aussie Nicky Jackson. RangeMe is the ‘way-to-go! Great company, very knowledgeable and we love working and growing with the RangMe team.
Also, we are kicking off our Aussie products in US this year and if possible, would love to chat with you.
Cheers,
Graham
Graham Firrell