Tune in each week for inspiring interviews with amazing food entrepreneurs, food startup founders and food industry experts. Learn from the successes and struggles of your peers and get practical resources to grow your business.
Your food business probably has a website. You probably use social media. You may write blog posts. Perhaps you send weekly emails. But WHY? It can be easy to do these kinds of things because everyone else is doing them. But do you have a plan for how each of these activities work together? Do you have a strategy for marketing your food business?
In this solo episode you’ll discover the answer to one of the most common startup marketing questions. You’ll also learn a simple and actionable strategy for connecting your brand message and all your marketing channels together.
Pete Thompson is a farmer with a huge entrepreneurial streak. His family farm in Essex (which has been operating since 1948), produces a whole range of interesting crops for Asian food service up and down the country. They also take on a number of innovation projects as well as growing a range of fruit crops in small pockets of space, dotted around the farm.
Pete is always on the lookout for new projects that increase revenue whilst reducing waste. They’ve turned surplus apples and pears into juice. They’ve created fruit gins from plums and apricots and have a number of other secret projects underway. Listen to Pete’s story and be inspired to find opportunities from everything around you.
For over 12 years, Scott Fry has been working with indigenous communities to protect and conserve our collective natural assets. Scott and his team at Loving Earth have worked with communities around the world. From aboriginal groups in his homeland of Australia to the Ashaninka tribe of southern Peru, they’ve used cacao as a vehicle for creating quality chocolate and a method of putting carbon back into the soil through regenerative agriculture.
Scott has a big vision and has made it his life’s mission to spread the word and enable people around the world to experience incredible chocolate that’s making a real difference.
PR used to be all about black books full of contacts and lots of dreary press releases. But Charlotte Moore teaches a more effective and modern approach. This episode is jam packed full of practical and actionable PR, social media and SEO tips for food startups.
You’ll also learn how to (and how not to) approach journalists, publications and influencers to give your food brand the best exposure. Listen now for lots of great advice, lessons learned and a fab resource of the week.
Pippa Murray has taken the spreads category by storm. From humble beginnings (in a garden shed) she's grown the business and built a brand that people love. Pip would be the first to say that she didn't do all this alone and over the years she's built a dream team that are taking the business to new levels of success. Tune in to learn how Pip built her brand from the kitchen table in to retailers up and down the country.
We’re getting deep and meaningful in this episode of Good Foodies. Stephanie Peritore grew up in Sicily and has always felt a connection with food and the land it comes from.
After a successful career in finance she embraced her passion for food and launched Mindful Bites, a healthy snack brand that champions Mindful Eating. This way of connecting with food encompasses the techniques of present awareness, and intentional eating. Tune in to discover a different side of food, eating and business.
Food, travel and making a positive difference in the world are personal interests of Simon Day, the founder and brand manager of Unearthed. Simon recounts stories from his childhood which had a huge influence on building the Unearthed brand.
In addition to bringing hundreds of ingredients and products from around the world to the UK market, Unearthed are making a huge impact through hundreds of thousands of tiny donations to Action Against Hunger. They’re an innovative brand doing amazing things and there’s so much to learn from in this episode.
We've heard time and again from guests on this show about the importance of sales and distribution when it comes to building your food business. While the dream of being stocked on supermarket shelves is a powerful one, there are other winning sales strategies to tap into – especially when first starting out.
eCommerce used to have a high barrier to entry but is now more accessible than ever. In this solo episode Kylie and Guy discuss some of the pros and cons, who should and should not sell online and bust some myths about common objections to starting your own online shop.
Elysia Catering are a catering company with sustainability at their core. Listen to founder Sophie Andre explain how they make high quality food affordable by turning surplus artisan products and ingredients into mouthwatering breakfast and canapes for events.
You’ll not only learn how Elysia Catering saving tonnes of artisan food from going to waste, but how they’re saving the planet too. All their transportation is done by bicycle around the city of London, reducing CO2 emissions. Saving food waste and reducing their negative impact on the planet? That’s exactly the kind of thing we’re all about!
When starting an artisan food business you might think to start with the product and then work out how to get it to market. Marcus Carter from the Artisan Food Club says that's backwards thinking. He suggests starting with a plan for sales and distribution and only THEN working on the product if the business has legs.
In this episode you'll get a chance to hear about the food industry from a very different viewpoint, how to reduce risk when selling to independent stores, how to use social media to drive traffic to physical stores and much, much more.
We’ve also got a handy resource of the week to help you keep track of all your sales and marketing efforts so you can focus on building your business.