Getting a new product to market takes passion, vision, funding, and answers to lots of questions. Elena Rosenblum shares lessons learned from her work at Union Kitchen, a food business accelerator company that helps set up new companies for long-term success. Topics include using the lean approach in the F&B industry, trends, logistics, creating a scalable product, incremental innovation, and overviews of successful stories from entrepreneurs who have made the leap to regional and national operations.

View the complete show notes for this episode.

Learn More:

• Are you considering selling a business in the food industry?
• What’s Trending? A Food Wholesaler Shares His Perspectives
• The Lean Startup: How Today’s Entrepreneurs Use Continuous Innovation to Create Radically Successful Businesses by Eric Ries (Published by Currency, 2011)
• Business Model Generation: A Handbook for Visionaries, Game Changers, and Challengers by Alexander Osterwalder and Yves Pigneur (Published by John Wiley and Sons, 2010)
• The Innovator’s Dilemma: The Revolutionary Book That Will Change the Way You Do Business by Clayton M. Christensen (Published by HarperBusiness in 2011)

Additional Resources:

• Download a free pdf copy of The Art of The Exit: The Complete Guide to Selling Your Business
• Purchase your copy now of A Beginner’s Guide to Business Valuation | The Exit Strategy Handbook | Closing the Deal | Acquired
• Planning to sell your business? Schedule a free consultation today.
• To suggest guests, topics, or questions for future podcast episodes, contact Morgan & Westfield.

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• Behind the Scenes of a Shark Tank Success
• Rags to Riches – From Busboy to a $70 Million Startup Valuation
• Beyond Meatballs and Marketing with Adam Michaels