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A Gluten Free Podcast
Episode 253
Running a small business is hard at the best of times, let alone in this current tumultuous financial climate and especially when it comes to running a business in the gluten free niche where consumers’ budgets are already blown out by the rising costs of gluten free food, often having to outlay 2-3 x the amount for a gluten free bread loaf compared to their gluten-containing counterpart.
The businesses in today’s podcast are up against so much - the rising costs of ingredients, shipping and freight costs, rising employee wages, GST, rent - the list goes on. Yet they continue to show up for this community? Why? Because of YOUR support. Today, you’ll hear candidly from the businesses you know and love - most from Sydney but a few from Melbourne too.
You’ll hear what they’re actually dealing with - not just what you see and hear on social media. You’ll hear from humans with feelings who take every comment - positive and negative to heart. You’ll not only hear the reality of what these business owners are dealing with but how we as consumers in the gluten free community can help THEM the most right now. I feel like this conversation is the first of many. As I wrapped up this call with all these business owners, there were many other subjects and other business owners I feel need to be heard as well. Perhaps it’ll be the first of more of these types of round table discussions. I know you’ll find it a super interesting and helpful listen.
My guests on today’s episode are various gluten free business owners based in Sydney, Melbourne and Brisbane. We’ll talk about the current state of the small business landscape in the gluten free niche, the struggles faced by these business owners and how we can support these businesses to make sure they keep their doors open for us.
What we’ll cover:
* Introducing gluten free business owners in the roundtable: Anthony Dionne, owner of Pasta Di Casa, Sebastien Syidalza, owner of Sebastien Sans Gluten, Janessa Rutter, own of Bask & Co, Sandra Hudson, owner of Hudson’s Bakery, Leanne Armstrong, owner of Iron Ramen, Kati Keksi, owner of katikeksi.com, Vivian Wang, owner of V’s desserts, Nadja, owner of Quokka Pastry
* How Sebastien Sans Gluten is currently travelling and how Sebastien is dealing with the costs of ingredients, increasing the price of his food
* How a one star Google Review impacts Sebastian Sans Gluten
* Importance of leaving a positive Google Review
* Vivian’s experience dealing with the rising costs of inflation, ingredients, etc
* Issue with training staff to serve people with coeliac disease and other dietary requirements and provide great service
* Kati Keki’s experience of dealing with negative feedback and comments within her community
* How Kati approaches negative comments and feedback on social media in regards to her blog
* Communicating your struggles to other small business owners and gaining different insights
* How Sandra dealt with a one star review
* Sandra being on the cover of The Daily Telegraph for winning the AMEX International Small Business Grant
* How the grant has changed Hudson’s Bakery
* How the current economy is impacting the hospitality industry
* Various grants available to small businesses
* How Sandra is navigating communicating with her customers in her newly renovated gluten free bakery, at events and markets
* How Janessa got started with Bask & Co. and where she’s at now with stocking online and in Woolworths stores
* Bask & Co. marketing as coeliac-safe, having Coeliac Australia endorsement and leveraging the coeliac market
* The process of having a product endorsed by Coeliac Australia
* How Nadja has found the lead up to opening up her first shop in Mosman, a few doors down from Pasta Di Casa
* Risks and opportunities Quokka Pastry in opening doors in Mosman
* How Pasta Di Casa has been joining forces with other business owners in the gluten free community to help create a bigger impact
* The power of collaboration in the gluten free niche
* How Leanne from Iron Ramen is handling business currently
* Iron Ramen communication with customers
* How Iron Ramen organises staffing and why they choose to work out of a food truck
* What helps these gluten free businesses continue to show up for the gluten free community
* What negative comments can do to business owners
* Zero-cost ways to help gluten free businesses
* Resources for small business owners
* Gluten free businesses being so pivotal to the gluten free customer base
* The importance of constructive feedback for businesses
Links
Sebastien Sans Gluten response to negative Google Review
Hudson’s Bakery in The Daily Telegraph for winning the AMEX International Small Business Grant
Beyond Blue 6 free mental health coaching sessions for small businesses
Personalised mentoring calls through Service NSW Business Bureau
American Express Shop Small Program
Food and Business Accelerator Program (FABA)
Gluten Free Pasta Di Casa
Sebastien Sans Gluten
Bask & Co
Iron Ramen
Kati Keksi
Quokka Pastry
V’s Desserts
Hudson’s Bakery
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Photo by Patrick Tomasso on Unsplash
This podcast reflects personal experiences and is not medical advice. Please consult a qualified healthcare professional for individual guidance.
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