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
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.Read More
Plant proteins play an essential role in creating a variety of food and drink products. Plant protein sources include pea, rice, bean, hemp and sunflower protein. The increase in use of plant proteins is also due to the growing awareness of the environment and sustainability measures. For both of these reasons, the consumer goods industry has been transformed in recent years.Read More