In our latest ‘What’s Cooking’, we hear from Maree Ferguson, dietitian and founder of Dietitian Connection. Maree is passionate about providing opportunities at the front-line to career-driven nutrition leaders. After all, dietitians are foodies too and who doesn’t love a ‘foodie’?! We talk to her about starting a business from scratch and being an invaluable support to a niche industry.
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When I determine the foundations of a successful small business I think about the venn diagram of three intersecting circles.
Those circles represent:
1. Doing something that you love
2. Doing something that you’re great at and
3. Doing something where there’s a market for what you’re selling
But there’s a critical circle missing, and that’s doing something that other people truly care for.
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Chelsea Ford, founder Females in Food spills the beans on growing a food and drink business. You’ll be surprised what she tells you because it’s not what you think, it’s why she’s the award winning entrepreneur that she is. Chelsea tells you things no one else thinks of or knows.
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Find out how food manufacturers and businesses around the world are embracing sustainability and adopting new ways to create products and services that are more appealing to the consumers.
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In our latest ‘What’s Cooking’, we hear from Carissa Wolfe, Founder of Benmar Farm Pty Ltd, an artisan dairy that produces sustainable milk from humanely raised cows. Read about how Carissa’s desire to work with the earth rather than against it was part of her farming principles that have led to an award winning business.
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You’ve been working, creating and building a food and drink business so you’d know that being across the latest food and drink trends can be the difference between having an impact or being irrelevant. And then there’s the competition to stay ahead of. Global foodies and consumers are more than ever embracing what’s hot, healthy and visibly appealing.
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In our latest ‘What’s Cooking’, we hear from Rachael Hedges, Founder of RMH Consulting. Read about how a chance meeting led to her setting up her business overnight whilst still working for another consulting group, Wiley. And why taking that risk has certainly paid off.
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In our latest ‘What’s Cooking’, we hear from Jane Del Rosso, Founder of My Other Kitchen. At a time when “incubator” businesses were few and unknown, Jane launched her vision of coaching, supporting and delivering successful outcomes for her clients who wanted to launch their own dream of a food business.
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Sick and tired of trying to be perfect? Need some tips to combat it? Here are 8 simple and easy ways to stop perfectionism from taking hold. You deserve happiness and success so stop self-judging and get on with delivering great work every single time.
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In our latest ‘What’s Cooking’, we hear from Sarah Ross of Doodles Creek. Founded in 2002, Sarah’s mayonnaise has won awards and was created using a family recipe. Years later and her business boasts a seriously delicious range of sauces, dressings and relishes as well as her ever-popular cornerstone product, the mayonnaise.
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In our latest ‘What’s Cooking’, we hear from pastry making specialist, Claire Wood of Carême Pastry. A passion for the perfect pastry and surrounding herself with great people has helped Claire build a successful pastry business where her customers keep coming back for more.
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In our latest ‘What’s Cooking’, we hear from hospitality consulting specialist, Sohani Bitton of Bitton Consulting. From advising on supply chain to product development to marketing, Sohani’s consulting business perfectly complements Bitton Gourmet, the cafe she launched in 2000. Sohani discusses the beginnings of her business, what it took and how long before the business paid her a wage.
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