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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Cristiana Waismann, founder Cristiana & Co, recently won her first grocery chain account, Harris Farm Markets, selling her Brazilian Cheese Bread. Cristiana is working hard to generate awareness about her Brazilian Cheese Bread so she stays ‘on the shelf’ – that’s not easy when you’re in the freezer section – but she’s doing great using guerrilla marketing tactics to build brand awareness quickly.
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Meet Inna Kiner, founder of InnaMuse. Inna creates premium handcrafted nutritious and delicious mueslis. Inna, despite being an economist by training, shared with us how much she dislikes anything to do with numbers and finances! She says she just doesn’t enjoy accounting so has grown her muesli business with help in the finance area and says it’s made a massive difference to her cash flow and focus.
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Meet Chantal Scarlett, founder of XO Foods. Chantal creates Moozly. Chantal’s infectious sense of humour and desire for consistent business growth is part of everything she does. Chantal is so much fun to be around and work with and I love helping her grow her muesli business into a sustainable business that pays her a solid wage and supports her family.
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In our latest ‘What’s Cooking’, we hear from Martine Ah Heng, founder and Pastry Chef of The Bakery Lab. Martine produces Teff Flour Crackers that are sourced from local ingredients, vegan and sustainable. They are hand made from Australian Native Teff flour. Since joining Members’ Club and working with Chelsea, we’ve watched Martine gain clarity and take her ideas to market.
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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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Want to know what the 3 top food and drink trends were at the Summer Fancy Food Show New York 2018? Females in Food was on the ground at the event and we list our favourite and tell you why they are shaking things up in the food and drink industry.
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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.
Read More
In our latest ‘What’s Cooking’, we hear from Vicki Veranese, Founder of Alive and Wild. Read about how a health crisis led Vicki on a quest to heal with better food choices which has since inspired the values of her business. Today Vicki runs health retreats and a food truck as well as catering.
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In our latest ‘What’s Cooking’, we speak to the ever effervescent and creative Rowie Dillon of Rowie’s Cakes – A Kitchen that bakes wheat, yeast, gluten and dairy free. Rowie’s Cakes are pioneers in the ever growing market of gluten and dairy free.
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In our latest What’s Cooking, we talk to chef, baker, business woman and all round lovely person, Nonie Dwyer of Nonie’s artisan gluten free bakery. Nonie shares with us what drives her passion for her manufacturing business and how River Cottage UK Head Chef, Gill Meller’s gentle manner encouraged her philosophies on food sustainability, the environment and on food and flavour.
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