Tag: women in food

Episode 44: Words of Advice from a Speciality Retail Buyer

As the gatekeepers to getting your product onto their shelves, hearing straight from retail buyers is always so invaluable to foodpreneurs. Get them at a good time and you could have your product in their store(s), get them at a bad time and you could never hear from them again….

This week I chat to specialty retail buyer Tim Sykes about everything from the best ways to contact a buyer, to when you should contact them, and what you should bring with you if you land a meeting with one (plus much more!)

Listen to episode 44 if you want to get into the mind of a specialty retail buyer to find out what to do (and what not to do) to improve your chances of getting stocked.

Read More

Episode 43: What to do When a Stockist Says ‘No’ or ‘No for Now’

Chances are if you’re a Foodpreneur trying to get your product onto more shelves, you’ve heard a ‘no’ from a stockist (or a ‘no for now’). In fact, majority of the time you will hear ‘no’, or a variation of it. It’s what you say and do before, during, and after the call, that makes all the difference.

In this week’s episode of The Foodpreneur with Chelsea Ford podcast I take one of our lovely Foodpreneurs Formula® members through how to approach sales calls and overcome objections from a stockist – particularly if you don’t enjoy ‘selling’, or cold-calling.

Listen to ep. 43 now if the idea of calling stockists makes you anxious and you want a sales call formula to double your sales.

Read More

Episode 42: When Things Aren’t Good at Home and Your Business is at Risk

Balancing work and home life is tough for many people; but for those trying to start and run a small food and drink business, it can be even more challenging. The late nights, competing priorities, never-ending to do list, and of course the guilt that can come as a result of the juggle can cause poor mental and physical health and burnout.

For some small, packaged food and drink business owners it can become too much, and they may need make the decision about where to continue to put their time and energy. If your business is or has been negatively impacted by happenings at home and you want to know that you’re not alone, or if you’ve made the gut-wrenching decision to close your business and want to know how to manage your existing relationships and make the process less stressful, listen to this week’s episode.

Read More

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

Episode 38: Market research: what do shoppers really think of your brand?

Have you had that experience when you think a ‘brand’ is made just for you? It’s your thing. You couldn’t have created it better yourself. Getting into the minds of your consumers is what you want for your food and drink product, so they pick it up and put it in their basket. In this episode I chat to market researcher and shopper stalker Tessa Stuart about how to more easily connect your brand with your consumers, and get your product noticed by retail buyers, even when you don’t have a huge marketing budget. If you want your product launch or product pivot to hit all the right notes as soon as it hits the shelves, you’ll want to listen to this week’s episode.

Read More

Episode 37: Creating a memorable brand to get your product off the shelf.

Many foodpreneurs spend a lot of time and energy creating fantastic products that taste amazing but overlook the creation of a brand personality; and in retail, you’ve got to create a brand! In this episode I chat with branding expert David Thomson about how branding can have a huge effect on opening doors to major retailers, as well as getting your products into people’s hands, leading to more sales. If you want to stand out from your competitors on the shelves, or you’re struggling to come up with a brand personality (or never thought about one!), want you’ll want to listen to this week’s episode.

Read More

Episode 36: How Doughlicious founder, Kathryn Bricken, wins retail accounts.

Doughlicious products caught the eye of Whole Foods Market early and now a few years in, Kathryn Bricken the Doughlicious founder, has won listings in all the major UK retailers, including Planet Organic, Ocado, Marks and Spencer, Tesco and Costco. It’s been an impressive trajectory. In this episode you’ll hear Kathryn and I chat about scaling a chilled and ready-to-eat product and all the regulatory requirements that entails, and key aspects of scaling, such as whether it’s better to use a co-manufacturer or produce in-house and how to pitch to investors to raise money critical to continue to scale. Don’t miss this one!

Read More
Loading