Tag: foodservice outlets

Episode 41: The 6-3-1 Formula to Grab Consumer Attention & Get Into More Baskets

Do the words ‘financials’, ‘markup’ or ‘margins’ get you excited? Didn’t think so. While the creating, making, and designing are far more thrilling, financial understanding and financial planning can be the make or break for your brand, no matter how tasty your products are. Getting the numbers right at the start is pivotal to long term success and financial viability as is getting into more consumers hands. In this week’s episode, I have a compelling chat with Brand and FMCG start up King Eddie Stableford about the somewhat ‘unpretty’, but absolutely necessary for success side of branding, the financial aspect. Sit down, or pop in your headphones and go for a walk, while we take you through 52 minutes of how your brand can thrive in retail, how to understand retailer margins and how to get your product into more consumers’ hands using Eddie’s 6-3-1 formula.

Read More

Episode 40: Independents vs. The Majors. Where you’ll make your money.

Do you want to get into a major retailer like Woolworths? Do you think once you’ve landed on those shelves you’ve made it and you’ll make money? Maybe you will. Maybe you won’t. Putting more money in your pocket for every food and drink product you sell is what you need to be considering. In other words are you playing the margin or the volume game? That’s the question more foodpreneurs should be asking themselves. In this episode I chat to miso and koji master, and co-founder of Meru Miso, Chris de Bono, about the reality of being in ‘the majors’ from a margin point of view and what price point you need to achieve in Woolworths, for example, versus the price point that you can achieve in Harris Farm Markets. If you want to have great impact, more choice and more money in your pocket for every food and drink product you sell, you’ll want to listen to this week’s episode.

Read More

Episode 39: Protecting your foodservice business as you win retail accounts.

Many foodprenuers start their journey in foodservice before landing on retail shelves. Approaching foodservice outlets, particularly cafes or restaurants, is a relatively easier way to get your product further out into the world, especially in your local area. What happens when you start to win retail stockists and your foodservice buyers don’t like that your product is now readily available in the store down the road? In this episode I tell you how to stop foodservice accounts from leaving you so your revenue is not reduced and you keep both your legacy accounts and your new accounts all happy, leading to more sales and more money in your pocket for every product you sell. If you have foodservice outlets complaining that they no longer want to buy your product now that it’s in retail, especially the majors, you’ll want to listen to this week’s episode.

Read More