Tag: foodpreneur

Episode 31: Carving out your competitive advantage using food tech. Easier than you think.

Carving out a competitive advantage to win more customers is not only the domain of big food. I talk to Tony Hunter, Food Futurist, on how small food and drink business owners can keep up with the trends in the industry, such as product personalisation, to win more customers. You want to be able to maintain your level of competitive advantage regardless of how deep your pockets are, don’t you? If you think it is, then this conversation is totally worth your time – you’ll discover ways in which you can generate a competitive advantage and play a bigger game. It’s time, isn’t it?

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Episode 30: Selling more products by tapping into Instagram GOLD.

Have you mastered Instagram for your food and drink business, or have you got lots of pretty pictures that aren’t converting to sales and cash? Are you putting yourself in your consumers’ shoes in order to make Instagram work? In this episode I chat to Yolanda Nagy, a social media and farmers market consultant, about how to use Instagram to sell more food and drink product and give your consumers what they want so you sell more and put money in your pocket for every food and drink product you sell!

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Episode 29: Getting ranged and how to be good different.

Imagine buyers contacting you rather than you them? It happens. How can you make that happen for your brand? In this podcast episode I give you my six-pillar framework to help you develop new products and write a compelling sales pitch so you land more accounts; get more product into more consumers’ hands; and put more money in your pocket for every food and drink product your sell. You’ll also be inspired by the brands I mention that are good different who are getting buyer call backs – they’ll energise you as you scale your brand.

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Episode 28: Moving from DTC to wholesale. The scale story of a keto cereal brand.

How do you make the transition from DTC to finding retail buyers to pitch to? What steps do you need to take in order to successfully go from selling DTC to wholesale? How can you make the most of category growth? What do you prepare for a pitch to a retail buyer? How could you present your offer differently and get cut-through with prospective retail buyers? Do you know what incremental revenue is and how that could be your best bet to land more wholesale opportunities? These and other sales questions will be answered in my coaching session with Veronica Blue, founder Phenomenal Foods Co, Creamy Keto Hot Cereal®.

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Episode 27: Getting sales through a major retailer when you’ve got a lot of competition. Here’s how.

Price penetration strategy, what is that and what do you need to know? Who really is buying your products and why should you care? What should you do when a retailer wants you to develop a product; how do you deliver it on time? How do you work with a co-manufacturer and manage their MOQs? And how do you manage production, ingredient delivery and sales demand all at the same time without losing your mind? These and other powerful questions on selling a mass market product through grocery are revealed in my chat with Cian Dawson, co-founder Gym Bod, high protein, low sugar, ice cream.

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Episode 26: Straight talk from a speciality retail buyer. What to say in your pitch.

How do you feel approaching a speciality retail buyer and pitching and closing the sale of your food and drink product? Not your favourite part of growing your entrepreneurial food and drink business? I got you. In this episode I talk to Christina Basile, owner operator of Panetta Mercato, a collection of five family run grocery stores sourcing high quality food and drink products for their customers. Listen to our chat and learn ways you can improve your success rate of landing more wholesale accounts and getting your product into more consumer baskets.

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Episode 25: Challenger brand trends from the UK market.

Not enough foodpreneurs spend enough time in market noticing trends. Consequently, there are far too many ‘same-same’ products with little point of difference. I’m currently in the UK. I came over to speak at a food founder festival and I met with 100’s of early stage startups that are making a noise and making a difference. Listen to this episode to hear what the three biggest trends in the UK market are right now and use these to inspire you, your NPD pipeline and to get you to go in market to do your own research.

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Episode 24: Landing one new retailer every other day. How this foodpreneur does it.

Landing one new retailer every other day sounds like a hoax, doesn’t it? Well it isn’t. One foodpreneur tells me how she does it and the tricks she uses. They are not so tricky. Good salesmanship is in reach for all of us but there are three steps you’ve got to take, consistently. Listen to this episode to hear what they are and how you can adopt them to sell more of your product too.

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Episode 23: Competition: build a FMCG brand, get to $100M & stay committed to your social conscience.

Competing with large food companies and the constraints of a post pandemic marketplace can be tough for small-batch food and drink producers. In this episode I talk to Anthony Harb, a former buyer and supplier to the grocery channel, who built a FMCG brand and got to $100M. He and I talk about how you can do that too and stay committed to your social conscience.

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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.

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.

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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