Podcasts about food businesses

This week, we unwrap our thoughts on the rapid rise of GLP-1 drugs and the ripple effect they're having on the food industry. As these medications suppress appetite and cut down on the relentless mental chatter many people feel about food, what happens to the classic patterns of eating—and, by extension, to the businesses that rely on them?Lucy shares personal anecdotes about the sensory and habitual aspects of eating, above and beyond simple hunger. At the same time, Amy draws parallels to the emotional journey faced by those who've had gastric surgery. Together, we highlight why this drug-fuelled drop in cravings—especially for calorie-dense snacks—will likely prompt fast and creative adaptation by manufacturers, retailers, and restaurants.The episode also examines the ethical nuance: GLP-1 drugs are readily accessible to those who can afford them, but is this tech-driven appetite control just the next “celebrity fad” or a real tool for public health? And what about unintended consequences, like fibre-deficient diets or rising consumer inequalities?We also talk practicalities for food developers: it's time to rethink portion control, boost fibre, and perhaps get creative with “healthier treats.” We round things off by reminding us that food isn't just fuel—it's social, emotional, and deeply human. Whether you're ready or not, the intersection of pharma and food is here, and this episode helps you get a grip on what's coming next.Timestamps: 00:01:15: GLP1 Drugs and the Food Industry00:01:30How GLP1 Drugs Work00:03:59 Appetite, Food Noise & The Human Side00:06:53 Broader Societal Implications00:09:56 Demographics & Accessibility00:13:32 What Does It Mean for Food Businesses?00:17:01 Product Innovation & The Future of Treats00:21:48 Wrapping Up & Call to ActionLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://www.point74.co.uk/See you next time!

On Food Talk with Dani Nierenberg, Dani speaks with Alissa Viera and Lindsay Williams of the Toledo, Ohio-based ice cream manufacturer Swanky Scoops. They discuss the grants that allow local economies to flourish, the impact that delays in the reimbursement of funds can have on small food businesses, and how federal grant freezes — even when temporary — can undermine trust. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

We talk to Bank of Ireland's head of Food Sector Lucy Ryan as well as a range of artisan food and drinks businesses at the recent Blas na hEireann Irish Food Awards. Visit www.thinkbusiness.ie for more news and supports for start-ups and SMEs in Ireland. If you want to start and grow a business, ThinkBusiness.

How a growing interest in Maine food products is fueling entrepreneurship in Maine

New figures from the Restaurants Association of Ireland show that a total of 612 food businesses closed since the hospitality VAT rate returned to 13.5% from the reduced 9% rate last September. That represents a rate of 51 closures every month or almost 12 a week – but the Government is standing firm on its refusal to reduce the levy. Jerry spoke to Jamie O’Connell, Author and Co-owner of bean and batch Kenmare.

The Kitchen Project is an Auckland Council initiative that's been running since 2018 It aims to help food entrepreneurs build successful, sustainable businesses. It does this by providing them with access to education, resources and industry mentors. Connie Clarkson - the founder & project manager, she speaks to Jesse.

Regarding Her, a nonprofit accelerating the growth of women entrepreneurs and leaders in food and beverage, is sponsoring a spattering of events this March.  California voters narrowly passed Prop 1, Newsom's signature mental health initiative. It's poised to overhaul treatment for drug addiction and homelessness. What happens next? A risk calculator caught actress Olivia Munn's aggressive breast cancer a year early, while regular screenings missed it. Should other women use the tool too? Pine Mountain Club, about an hour north of LA, has suffered hundreds of break-ins and thousands of dollars of bear-related damage over the past decade. Critics review the latest film releases: “Ghostbusters: Frozen Empire,” “Shirley,” “The American Society of Magical Negroes,” and “Carol Doda Topless at the Condor.”

This week we're featuring stories from our ongoing series Flavor Profile, featuring folks who started successful food businesses during the pandemic. Gas Station Filipino Dessert Shop Is Among NorCal's Most Delicious Secrets Inside a nondescript National gas station off the 205 in Tracy, is Ellis Creamery. Marie Rabut and her husband Khristian got the idea to open the shop in 2020 as a way to supplement their income after Khristian lost his tech job in San Jose. Tired of long commutes for work, they wanted to stay local and saw the shop as an opportunity to bring Filipino flavors to their community. KQED's Katrina Schwartz went to find out how they're adding their own unique spin to traditional Filipino desserts.  How SF's Rize Up Sourdough Puts Black Bakers on the Map Like many others, San Francisco's Azikiwee Anderson took up making sourdough during the pandemic. Once he mastered the basics, he started experimenting with ingredients no one had ever put into sourdough: gojuchang, paella and ube. Those flavors transformed his hobby into a successful business that wholesales to bakeries and restaurants across the Bay Area. All this success has made Azikiwee rethink how the food industry brings equity into the workplace, and how to elevate cultural appreciation, not appropriation, through ingredients. KQED's Adhiti Bandlamudi tells us how Anderson wants to give a chance to more Black and Brown bakers, because of his own experience feeling like an outsider as a Black man interested in commercial baking. This Spicy, Crunchy Chili Topping Is the Essence of Balinese Flavors  Celene and Tara Cerrara had successful careers, one a doula and the other a make-up artist, before the COVID-19 pandemic hit. Then, they both lost their jobs and moved home where they rediscovered a passion for cooking their native Balinese food. They started a successful pop up, Bungkus Bagus, and are now transitioning towards packaged products. Clare Wiley brings us their story from Glendale.

Confectioner Katherine Duncan wants to make Chicago work better for its small business owners — especially in the food sector. The award-winning chocolatier has a menu full of ideas for Brandon Johnson's administration. In this episode, Duncan also gives a history lesson on truffles and tells Manilow why her hot chocolate is a secret weapon. Plus, Crain's Ally Marotti reports on why culinary tourism is sizzling in Chicago.

Kevin Lisitsin was born in Modesto, California, the first of three sons. His mother, Cindy, is a Central Valley native, and father, Keith, is originally from the San Francisco bay area, the son of a Russian immigrant. Kevin learned from his parents at an early age the value of hard work and self-sufficiency. He has been promoted and has brought greater productivity and profitability to every company he's worked for, and he has a long history of youth development, volunteering as a mentor to middle school-age students including inmates in local juvenile justice programs and involved in many professional non-profits that help bring education to home ownership for all. Currently, Kevin owns a local Farmers Insurance Agency which serves the greater Fresno area in auto, home, commercial, and life insurance. He is also co-owner of Rocket Dog Gourmet Brats and Brew, a locally owned and operated one-of-a-kind eatery currently and Summer Fox Brewery in 2019, with two locations. He is co-founder of a non-profit that will be working with foster kids form 15-25 years of age, called Diligent Heart. But Kevin's most important job and source of greatest pride is his family: Sarah and his children Claire, Nolan, and Elijah. It's his strong convictions, deeply-held values, and fierce commitment for success that propels Kevin to work as hard as he does.

Suzanne Colucci has this afternoon's top stories from the WCBS Newsroom.

Full Description / Episode Show NotesNot long after becoming vegan for health reasons, Keith Lesser became just as passionate about the ethics of veganism–preventing animal cruelty, promoting sustainability and acting against climate change. Keith decided to combine his career in accountancy and veganism to serve the vegan business community with quality accounting services. He acquired the Vegan Accountants brand, built a vegan team and re-vamped, re-launched and later re-branded the business with significant growth of 500% in the first 24 months.In this episode of Pivot, the Managing Director of Vegan Accountants, Keith Lesser, joins us to share how his business helps vegan and ethical businesses with their accounts and tax compliance.  Keith's story is a fantastic account of how you don't necessarily need to change professions to become a vegan entrepreneur. Get to know Keith and Vegan Accountants better here: https://veganaccountants.co.uk/Quote:If you have anxiety about taxes, it is a good thing to delegate and just focus on what you're good at. It all comes back to having an abundance and growth mindset, don't try and do everything yourself and think, “Oh, I save, save a little bit on this.”—Keith LesserShow notes timestamps:

Financing a new food and beverage business is a huge hurdle, especially when investing in growth. After being a bootstrapped small business with a local fan base and distribution for a couple of years, Arik Markus, Founder of Herbn' Pantry picked up the largest account he could have imagined- Fred Meyer. The PO came in for 4 pallets of his sauces, a pallet of each, a total of over 11,000 bottles and 30 day delivery terms.Arik turned to James and the Aion Financial team to fund that order collateralized by the PO. This funding allowed Arik to launch with Fred Meyer while only taking on a reasonable interest rate.Learn more about Herbn' Pantry HereLearn more about Aion Financial HereStartup to Scale is a podcast by Foodbevy, an online community to connect emerging food, beverage, and CPG founders to great resources and partners to grow their business. Visit us at Foodbevy.com to learn about becoming a member or an industry partner today.

Opportunities to produce and sell food items from your own kitchen have increased in the last decade. We talk with a Wisconsin expert about how to set up and market a home based business.

We talk to Dr Pamela Byrne, CEO of the Food Safety Authority of Ireland.

In Edible-Alpha® podcast #116, Sarah sits down with Chris Wojtowicz, international trade consultant with the Wisconsin Small Business Development Center (SBDC). With 30 years of experience in trade development and trade compliance, he helps small businesses statewide plan and execute their global strategies.   According to Chris, less than 1% of U.S. companies export, yet more than 95% of the world's market lies outside the U.S. Therefore, selling excess capacity overseas or simply expanding internationally could be a smart play for food and farm businesses. Many entrepreneurs assume it'll be too complicated, expensive, or scary, but Chris insists it doesn't have to be. It just requires research, planning, and tapping into the right resources. Chris tells clients to first evaluate their product, its benefits, and the reason consumers want to buy it. Then explore various international markets to learn whether they are importing similar products and/or would have a desire for theirs. To help, the International Trade Administration has a database at export.gov that suggests market opportunities for specific products. Next, zero in on the nations with the most potential and develop a strategic market entry. Entrepreneurs should decide how they want to sell, such as direct to the end user or through a distributor, and what each path would entail. Overall, this process is very similar to planning a regional or national expansion, except it also requires consideration of foreign regulations around food safety, packaging, labeling, licensure, taxes, etc. Entrepreneurs must also look at costs and logistics, and if working with a distributor, hammer out terms such as who covers freight, insurance, and loss. Clear documentation and good relationships are key. On the surface, this all might seem daunting to a small business owner. But there are plenty of resources to help, including SBDC and the Wisconsin Economic Development Corporation (WEDC) and similar organizations in other states, as well as the U.S. Commercial Service and industry trade associations. Domestic resources such as these can then connect entrepreneurs to foreign-equivalent organizations.   With the right guidance, Chris says even very small companies can successfully go global—in some cases, even before they expand domestically. It all boils down to finding the white space and executing on the right opportunities—and budgeting time and money carefully, of course.   There's a lot more valuable info packed into this podcast, so definitely tune in!

FoodBev Media's Lauren Ford rounds up this week's food and beverage news, including: Mondelēz to buy energy bar company Clif Bar for $2.9bn; Keurig Dr Pepper to acquire non-alcoholic cocktail brand Atypique; Kellogg Company to split into three independent food businesses; and more.

FoodBev Media's Rafaela Sousa rounds up this week's food and beverage news, including: Coca-Cola to discontinue Honest tea line; General Mills to divest food businesses to Eagle Foods for $610m; Nestlé to acquire Brazilian natural food producer Puravida; and more.

We had many fantastic amazing guests on the Physical Product Movement podcast with unbelievable stories. And one of them was John Schiaroli, President and Founder of Armatura Company, which helps food and beverages entrepreneurs scale their businesses. With his decades of experience in food and beverage, John makes operations simple and scalable. He shared everything CPG entrepreneurs need to know about CPG operations, from the dos and don'ts of working with co-packers to the differences between brands that thrive and brands that fail. We had a fantastic conversation with John and decided to share it again.

We had many fantastic amazing guests on the Physical Product Movement podcast with unbelievable stories. And one of them was John Schiaroli, President and Founder of Armatura Company, which helps food and beverages entrepreneurs scale their businesses. With his decades of experience in food and beverage, John makes operations simple and scalable. He shared everything CPG entrepreneurs need to know about CPG operations, from the dos and don'ts of working with co-packers to the differences between brands that thrive and brands that fail. We had a fantastic conversation with John and decided to share it again.

Make food, not waste: 30 Detroit food businesses to lead the U.S. in sustainability pledge

As you're working to build your food business or farm, brand strategy and brand development may seem like something that can wait for later. The thing is, brand strategy work goes far beyond your logo or fonts or colors. When you've done the work to create your brand's North Star, it serves as the guide and the glue for everything you do on the front AND back end of your business. It helps you make decisions that will deliver a consistent, cohesive, and relevant experience to your consumers. More importantly, it can help them know how to talk about your brand to others and drive better word-of-mouth marketing. Today on Episode 108 of the Real Food Brands Marketing Podcast, Host and Food Brand Strategist Katie Mleziva builds on the last episode and offers three additional tips based on a presentation she recently shared with the cohort of the Food Finance Institute's food business accelerator program. This is a two-part series because Katie wants you to be able to really consider the tips she's sharing and think about how they apply to your natural food business or farm. In This Episode: Why brand strategy should come before your next big project, not after. Why it's so important to be genuine when you're talking about values. Examples of brands that have strong alignment with their values. Ways to think about personalizing your consumer's experience. How to stand out when consumers are bombarded with messaging. Why it's OK to be repetitive as long as you are relevant and consistent. Resources: Ep #68: Turn Your Marketing Plan into a Consumer Connection Plan The Real Food Brands Podcast Index by Topic Download Your Free Brand Strategy Checkup Brand Strategy Streamlined Course Details Book a 60-minute 1-on-1 Brand Strategy session with Katie Connect with Katie on Instagram

Locally sourced food businesses grapple with fish consumption advisory on PFAS-laden smelt

Brand strategy work is something that is second nature for big brands, but not as common for small brands. There's so much to do when you're wearing all the hats that it can seem like something you'll get to “next.” While big brands have access to brand managers and agencies, we can help even the score by providing streamlined versions of the concepts they use to focus on the key parts of the process to help you build a brand that stands out no matter who you're lined up next to. Today on Episode 107 of the Real Food Brands Marketing Podcast, Host and Food Brand Strategist Katie Mleziva shares a presentation she recently shared with the cohort of a food business accelerator program. This is a two-part series because Katie wants you to be able to really consider the tips she's sharing and think about how they apply to your food business or farm. In This Episode: Why Katie wants to share these Brand Strategy tips with food business owners and farmers. The first 3 tips Katie has related to brand positioning, brand story, and humanizing your brand. Multiple examples that support each of Katie's brand strategy tips. Why Katie shares stories of small brands, not just big brands How you can tell that the seeds that you plant with brand strategy are coming to life. What to expect in part 2 of the episode Why to get started on your brand strategy BEFORE your next website project, packaging redesign, or sales pitch. Resources: Ep #104: What Is a Brand Positioning Statement? Ep #106: How Riemer Family Farm is Growing a Regenerative Brand Ep #91: The 3-Step Brand Strategy Streamlined Process Ep #83: Understanding the Difference Between Features & Benefits The Real Food Brands Podcast Index by Topic Download Your Free Brand Strategy Checkup Brand Strategy Streamlined Course Details Book a 60-minute 1-on-1 Brand Strategy session with Katie Connect with Katie on Instagram

In this solo episode I share 7 of the most common mistakes food founders make that can lead to their food business struggling or even failing all together. By avoiding these common pitfalls you can increase your chances of having a food brand that sells all while building the business and life you want. In this episode I also give you a new perspective on statistics every founder hears around how many businesses ‘fail'. The statistics everyone hears isn't the full truth and so I expose what is actually happening behind the scenes when businesses ‘fail'. Want to avoid these common food founder mistakes and instead have a trusted roadmap for launching and growing your food business? Hop on the waitlist for Food Brands That Sell and get the “MBA for launching a food business” wwwfoodbrandsthatsellwaitlist.com See acast.com/privacy for privacy and opt-out information.

Award winning author and video producer, Grace Young, has been dubbed “the poet laureate of the wok" - the go-to expert on stir frying. Young is an ardent advocate for supporting Asian-American businesses, many which are mom and pop establishments. She created the campaigns #SaveChinese Restaurants and #LoveAAPI (with The James Beard Foundation)- in support of Asian-America/Pacific Island businesses. She is a co-producer of "Coronavirus: Chinatown Stories" with Dan Ahn and Poster House.The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

with Jenny Tschiesche

Show Summary Today we get the inside scoop on Good Food from industry expert and Profit First Professional Sarah Delevan. Sarah shares with us why Good Food is so important to her personally that she has built her consulting business around supporting Good Food entrepreneurs, what makes accounting and bookkeeping in the food industry both challenging and unique, and what food-business owners need to do to become and stay profitable. Sarah also clears up some common myths and misconceptions about running a successful food business--and gives some bonus tips on how to shop at a farmers market. If you are a person who eats, you won't want to miss this one!   Listen now and let us know your thoughts on the comment box below!   Website: https://thegoodfoodcfo.com https://sarahdelevan.com Instagram: https://www.instagram.com/sarah.delevan.consulting

INTRODUCTIONHave you ever thought about how to make a zero-waste lifestyle easier for yourself or for your food business? With her standardized containers and her low-tech deposit system, Marie has figured that out! She created L'Empoteuse covering 3 business models in 1. At one point or another, you are part of this!I loved how she shared with ease and humor her advanced market research, her challenges, and her quest for the best impactful solution. Be ready to learn about the importance of labels,a bunch of numbers demonstrating at what conditions glass jars are eco-friendly,and the cleaning process and distribution logistics… and some dreams about it!ABOUT MARIE JEMINE FROM L'EMPOTEUSEMarie Jemine is an entrepreneur committed to zero waste. She studied translation and worked as a Supply Chain Manager for a few years before she had her baby. Then when he was born, she realized very suddenly that he might never make it out of college or get married, due to climate change. The IPCC reports became reality when she transposed the dates on her child's timeline, and it became urgent for her to take action. She started reducing her waste and carbon footprint, and it became clear to her that, no matter how seducing and fulfilling was the zero-waste lifestyle, preparing food containers every morning was quite challenging for two parents working full time. Somehow, she had to come up with a system that would make the food containers appear in the shop or restaurant when she had forgotten them. And that's how she created l'Empoteuse, a zero-waste packaging solution for food businesses in Belgium. It is addressed to restaurants, zero-waste and organic grocery stores, and local producers. Today, L'Empoteuse continues to expand in Belgium. WHERE TO FIND MARIE AND L'EMPOTEUSEOn Facebook: https://www.facebook.com/lempoteuseOn the website of L'Empoteuse: https://www.lempoteuse.be/On LinkedIn: https://www.linkedin.com/in/marie-jemine-47061a24/MARIE'S RECOMMENDED RESOURCE FOR YOU, OUR AUDIENCE«From What Is to What If», a book by Rob Hopkins.LITTLE NOTES Follow Marie on her coming initiatives empowered by her virtuous network: A zero-waste network in collaboration with Sylvie Droulans of Zero Carabistouille.L'Embibineuse, a bottle project. Her support to the future cooperative logistics platform, LogCica.PODCAST MUSICSpecial thanks to Joachim Regout who made the jingle. Have a look at his work here. I am happy to bring a sample of our strong bonds on these sound waves. Since I was a child, he made me discover a wide range of music of all kinds. I am also delighted he is a nature lover and shares the Look4Loops 'out of the box philosophy'. He is an inspiring source of creativity for me.  

Brian O'Connell meets some food companies and entrepreneurs

Simon Mitchell went from being a 90s DJ to his own events company, Impulse, in 2003, before joining Concerto Group in 2011. In early 2016, Simon joined as MD for KERB – a household name in the UK street food market. The membership organisation is dedicated to the incubation and acceleration of London's most innovative street food businesses.  Street food is an incredible way of starting your own food business. Find out in this episode how KERB helps support new talent, the major changes the company has had to make this year, and the trend that's here stay: looking beyond just profits – how to make real social impact through your business. Links: #122 Tom Barton, co-founder of Honest Burgers, on Leading by Example: https://hospitality-mavericks.captivate.fm/episode/122 (https://hospitality-mavericks.captivate.fm/episode/122)  KERB Food: https://www.kerbfood.com/ (https://www.kerbfood.com/)  #94 Elvin Turner, Author of 'Be Less Zombie', on Big Ideas: https://hospitality-mavericks.captivate.fm/episode/94 (https://hospitality-mavericks.captivate.fm/episode/94)  Connect with the podcast: https://colossal-designer-2784.ck.page/40ada1483a (Join the Hospitality Mavericks newsletter): https://rb.gy/5rqyeq (https://rb.gy/5rqyeq)   A big thank you to our sponsor Bizimply who are helping progressive leaders and operators making every shift run like clockwork. Head to our website at https://www.bizimply.com/?utm_source=partner&utm_medium=referral&utm_campaign=mavericks (www.bizimply.com) or email them directly at advice@bizimply.com. This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Chartable - https://chartable.com/privacy Support this podcast

From the high end restaurants to the cheap and cheerful takeout joints, those outside Auckland have been busy getting ready for click and collect deliveries from today. Grills have been cleaned, packaging sorted and menus uploaded to food delivery apps. Maura Rigby co-owns three popular cafes in Wellington, and Mitch Ryder co-owns Black Burger in Christchuch - which was born in the last nationwide lockdown. They spoke to Morning Report.

The challenges presented to restaurant owners during the pandemic have been countless. Some businesses have closed. Others have opted to ditch in-person dining and opted for take-away or delivery models. Both local meal delivery and nationwide shipping of meal kits and pantry staples have gained popularity. A rarer take is shifting a business that solely offered online orders and pivoting to brick and mortar service. But that's exactly what Chef Surbhi Sanhi did. While most restaurants were doing the opposite, Sanhi found a way to turn Tagmo, her online business, into a physical storefront, bringing her unique South Asian sweets to the masses at South Street Seaport.An unedited version of this interview first appeared on episode 81 of Opening Soon.Have a question you want answered? Email us at question@heritageradionetwork.orgThis episode was produced in partnership with our friends at TD Bank.This project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

Our guest today is John Schiaroli, the Founder and President of Armatura Company, John makes operations simple and scalable with his decades of experience in Food & Beverage. We get into all things operations on the podcast today from the dos and don'ts of working co-packers to differences between brands that thrive and the brands that fail. I hope you enjoy the conversation!

Our guest today is John Schiaroli, the Founder and President of Armatura Company, John makes operations simple and scalable with his decades of experience in Food & Beverage. We get into all things operations on the podcast today from the dos and don'ts of working co-packers to differences between brands that thrive and the brands that fail. I hope you enjoy the conversation!

In this episode, we're joined by Andrew Runnette, Operations Manager at Pod Foods and the Founder and CEO of Natural Food Solutions, an operations and strategy consulting company to CPG brands and food-service businesses. First and foremost, Andrew started his career as an Italian-trained chef, then worked his way up the ranks at Whole Foods for 14 years, leaning into his experience in CPG as a consultant. In addition, he now helps brands avoid the common operations mistakes he sees them making. Importantly, he talks about powerful trends he sees in the marketplace and how brands are capitalizing on them. Last but not the least, Andrew also shares some valuable tips on how to reduce costs when launching a new CPG product or food service business.

In this episode, we're joined by Andrew Runnette, Operations Manager at Pod Foods and the Founder and CEO of Natural Food Solutions, an operations and strategy consulting company to CPG brands and food-service businesses. First and foremost, Andrew started his career as an Italian-trained chef, then worked his way up the ranks at Whole Foods for 14 years, leaning into his experience in CPG as a consultant. In addition, he now helps brands avoid the common operations mistakes he sees them making. Importantly, he talks about powerful trends he sees in the marketplace and how brands are capitalizing on them. Last but not the least, Andrew also shares some valuable tips on how to reduce costs when launching a new CPG product or food service business.

Captivating product photography is key to selling your food or beverage products online, creating engaging sell sheets, having a professional website, and more - but it can be expensive, time consuming, and frustrating if you're not a photographer!  Join me in conversation with professional photographer and the creator of the Flat Lay Play online course, Kimberly Murray, as she educates us on how to successfully create your product shots. In this show, we'll cover: How to prepare for your photoshoots When to DIY your photography, and when to hire a professional What 3 key pieces of equipment to use when you decide to DIY How to make your images stand out online For the full show notes, including Kimberly's Flat Lay checklist and contact information, and a link to join our Food Biz Wiz Facebook group, click here. This episode was supported by Canva, my favorite, EASY design tool for creating branded images, graphics, and GIFs that will make your social media stories & feeds look SUPER PRO. If you're looking for easy-to-use online software, you'll want to check Canva out. You'll be hooked!

In this episode we've invited Chef Ted Torres to talk about how the restaurant industry is going to change due to Covid-19, his story of working his way up from dishwasher to business owner, and how he uses social media to inspire himself and others.   Follow/Contact: https://coacatering.com/ @cheftedtorres @coacatering   Growth Tip: Network and meet people. Sometimes it's not about what you know it's about who you know.

Jeff and Jenny are podcasting from their homes to comply with "Stay at Home" orders and it gives them a chance to analyze the impact of the health crisis on the grocery and food service industries. Jenny also unveils her Recall of the Month selection. She and Jeff take a look at how a well known brand dealt with a flurry of bad press.

In Edible-Alpha® podcast #63, Tera and consultant Bartlett Durand discuss the difficult financial realities facing so many food entrepreneurs right now, as the entire nation grapples with the COVID-19 crisis. Bartlett knows practiced law at a bankruptcy firm and shares how companies can protect their interests when dealt a major blow—such as a hypothetical global pandemic grinding sales to a halt. First thing's first: All businesses should draw up a 13-week rolling cash flow forecast to see how much money will be coming in and from where, what bills need paying, expected sales for the next quarter, and so on. This will show how much cash is actually on hand, which will help companies gauge the health of their business currently, as well as their probability of pushing through the pandemic and its economic aftermath. Whenever a cashflow forecast reveals scary numbers, entrepreneurs may feel powerless, doomed and desperate. But as Bartlett pointed out, in the current situation, when most every business is pinched, food companies actually have a lot of leverage with which to negotiate and advocate for themselves. They should first talk to their creditors, their landlords—even their landlord's creditors—to try to work out solutions. These entities have good reason to cooperate because doing so protects their interests as well. Companies should also brainstorm new ways to generate revenue during this time and reach out to as many customers as possible to try to make sales. Of course, after doing a 13-week rolling cash flow forecast, some businesses will realize they're just not going to make it. In fact, closing up shop may have been a long time coming, but when entrepreneurs are so determined and emotionally invested, they don't always see it. Now, however, with a global pandemic that's beyond their control, business owners have a solid out. Bartlett insisted that if it makes the most sense, it is perfectly OK to exit now. Next, he demystified and destigmatized bankruptcy for small businesses, explaining how it all works and insisting that it's not a moral failing—it's simply a legal mechanism to help companies sort out their debt. For those opting to go this route, Bartlett said the first steps are to “start hoarding cash” and hire an attorney. Having a retainer with a lawyer enables entrepreneurs to set aside money to ensure they get proper representation, and if unused can help pay off debts later. Having an attorney also gives the company more leverage with banks. Plus, an attorney can help explain how companies prioritize who should get paid when, from landlords to lenders to vendors. These are just the highlights of Tera and Bartlett's conversation, so be sure to devour the entire podcast. It's packed with easily digestible information that can help all food and farm entrepreneurs navigate these challenging financial times.

If you've ever had the hunch that you should be using Pinterest to grow your packaged food business, you're going to love this episode. Join me in conversation with Jennifer Priest, a social media strategist and the creator of Smart Pin Pro, as she educates us on:   How to determine if Pinterest is right for your food business, and what to actually pin once you decide to use this platform What to do if you have a dormant account on Pinterest and you'd like to re-engage your boards The biggest mistakes that Jennifer sees as brands try to promote their products on Pinterest The importance of “fresh pins” and how to use them, plus how to market your products on Instagram so they actually lead to sales   I promise you'll be as fired up as I am about Pinterest once you listen to this episode! Once you do, click here for the full show notes.   From there, learn more from Jennifer in her free training on Pinterest, outlining the top mistakes that everyone makes, and why they're costing you money. Click here to sign up!

In Edible-Alpha® podcast #58, Tera speaks with Paul Scharfman, president of Specialty Cheese Company in Reeseville, Wisconsin, known for its Hispanic and other ethnic cheeses. Since purchasing five small cheese factories in 1991, Paul has grown the business exponentially, increasing sales annually and employing 250 workers. Three decades ago, queso fresco, asadero and cotija cheeses weren't obvious choices for cheesemakers, but Paul knew demand for these varieties was growing. Food scientists helped his team hone their Hispanic cheesemaking chops, and soon they were turning Wisconsin cow's milk into in-demand ethnic cheeses. But in the meantime, Dodge County was losing residents to urban centers and small dairy farms were dwindling. Then when Reeseville High School closed, it decimated the town and sunk the community's spirit. Specialty Cheese purchased the vacant school and transformed it into a modern processing and packaging facility, which fueled growth and necessitated hiring more and more workers. But in a town of less than 700 people—and with recent unemployment rates so low—attracting candidates proved challenging. Inspired by their empathy-driven “soft management” training, the management team began looking for workers who'd been unemployed. Many businesses would steer clear of these folks, assuming they were flawed or unwilling to work. But the truth was many Dodge County residents couldn't work due to lack of child care, elder care or transportation. To solve the transportation issue, Specialty Cheese launched a rideshare program called Getting to Work. The company hires drivers to ferry employees from all over Dodge County and beyond to and from the Reeseville facility 24/7 for a small fee. Today, about 75 employees use this service, and a new childcare program is in development to allow even more people to work. Specialty Cheese also sponsors an annual art and music festival, which Paul hopes will attract young professionals to the area. Next, Paul and Tera discussed the untapped business opportunities in rural areas nationwide and how seizing upon them can revive communities both economically and culturally. Rural regions have plenty of land fit for agriculture, and since consumers today want to know who makes their food, small farmers and artisan food makers have a hungry market—which they can now access directly through ecommerce. Using sites like Amazon, entrepreneurs can bypass distributors and retailers and build “multimillion-dollar businesses based in rural nowheresville,” Paul said. America might be shocked to learn how many untapped food and agriculture business opportunities await in rural areas. Forward-thinking farmers and artisan food makers can start something special—and lucrative—from anywhere and, in turn, help revitalize their communities.  

Franchisers make money through initial franchise fee for setup costs, controlling product sales (by buying product, then selling to the stores after marking it up), and royalties, which come off of top line sales of the franchised business in return for the support and process development of the franchiser. This is often the biggest source of income for franchisers.

Be sure to have your legal bases covered to protect your business. Chris Proskey is a guest with a ton of experience in intellectual property. We discuss things to be aware of as you're starting your business and what you're entitled to as you start to build your brand. Gain an understanding of the differences of Copyrights vs. Trademarks and Registered Trademarks and when you need and don't need each of them. http://www.blujaket.com/foodbiz http://www.aviditycreative.com/howitworks --- Send in a voice message: https://anchor.fm/foodbusinesspodcast/message

If you're just starting your food business there's a lot of things you probably don't know or haven't even thought about. I have three guests who have been part of Union Kitchen, an accelerator program for food businesses in Washington, DC. Today on the podcast we're talking about how accelerators and the resources they provide take businesses to the next level. http://www.unionkitchendc.com http://www.aviditycreative.com/howitworks http://www.aviditycreative.com/howitworks --- Send in a voice message: https://anchor.fm/foodbusinesspodcast/message

We take a look back at 2016 by detailing the food businesses that struggled most in 2016 and those that saw the most growth and success during that same span.  Additionally, Shake Shack rolls out gluten free buns at most of their locations, and we glance ahead at companies positioned for a big 2017.

Are we shortening our life span by eating unhealthy foods consistantly in our community? Tune in and tell us what you think. Dial 646 716-5525 and press the 1 button to talk on the air.