Good Foodies: good food and good business

What started as the foodies answer to mail order DVD rental is now an eCommerce and retail giant. Graze are challenging the negative perceptions around snacking and have created an incredible brand and range of products. But it wasn’t always an easy ride. In this episode, you’ll hear from Graze CEO, Anthony Fletcher about their bumpy start as well as their successes.

We’re huge proponents of selling online and using data and performance marketing to understand and engage with your customers and this is echoed by Anthony. Graze’s whole business embraces technology – from manufacturing to product development to customer feedback. There’s so many nuggets of wisdom in this episode and if you want to build a brand that people love, this is definitely worth a listen.

In this bonus episode, we’re talking about the importance of putting your customer first in everything you do. This is something you’ve probably heard about before – it’s definitely something we talk about a lot on the podcast and it’s something that’s a core pillar of our training programmes.

In this episode, you’ll learn what it means to put the customer first, how to make your content and social media activities more interesting and relevant to your customers, and three tips for how to know you’re doing it right.

What does the future of food look like? How can brands keep up with changing consumer consciousness and build a food system that’s based on strong physical, social, environmental and cultural values? That’s the topic of today’s show with author, speaker and industry expert, Sharon Natoli.

Sharon was a founding director of Food and Nutrition Australia back in 1997. She has qualifications in nutrition and business marketing and has worked with a range of clients – both big and small – over the last 25 years. She also maintains regular contact with individuals looking to change their eating habits. Her work revolves around preparing brands for the future by developing food centred values and leveraging these values to create a meaningful and genuine voice that facilitates trust and connection with consumers in the market.

Today’s episode should really get you thinking about your brand, your customers and the changing landscape of the business of food. One to listen back to, for sure!

Social media is probably something you use every day as an individual. But social media for business is a completely different story. Adopting the brand voice and tone can be challenging. There’s also so many different platforms, channels, strategies and tactics you could use that it can be tricky to know where to start.

Fortunately we’re joined by social media expert and founder of Avocado Social, Alison Battisby in this episode. She sheds some light on the hottest trends for social media in 2019 and some best practices to help you get the most from your social activities this year.

I don’t know about you but we really struggle to look after ourselves. Eating right, exercising properly and getting enough sleep can be a real challenge when you’re focused on building your business. However, getting your personal priorities right is really important. If you’re not running optimally, how can your business be?

In this bonus episode, join us for an informal chat about some of our struggles when it comes to work-life balance. We’re planning more of these kinds of episodes so do let us know if you enjoy this twist on the usual format.

How would you like to get your products in front of 300 millions active users? Amazon is the world’s biggest online store and today we’re talking about how to get started selling on Amazon.

Our guest is Stewart Woolston from the Chilli Mash Company. They sell a range of chilli sauces and vegan products on a range of different platforms but they because a number 1 best seller in their category on Amazon at Christmas 2017. Who better to talk to about getting started with selling on Amazon?

Crowdfunding is a hugely popular way to raise money for your business. But where do you start? What does a successful campaign look like and what are investors looking for? To find the answers we’ve gone straight to the source.

Scott Simpkin is a specialist in funding for food and beverage businesses at Seedrs. He’s a two-time entrepreneur in the food tech space and has a passion for food and brands with purpose. Tune in to learn how to crowdfund your business and achieve your goals in 2019.

Sometimes it can feel like your food business is running you rather than you running your business. It’s important to make the time to rest, reflect and recharge.

With Christmas just around the corner, what better time to talk about taking a break? Join Kylie and Guy for a chat about taking some down time and planning your year ahead to make time for rest and reflection.

Native Snacks are a new brand with some exciting stories to tell. Co-founders Charlie and Darcy have been travelling the world to bring their tribe perfectly natural, new and exciting plant-based snacks. Their first stop was India where source and manufacture a range of popped lotus seeds – a bit like popcorn, but with an interesting twist.

In addition to overcoming the challenges of sourcing and manufacturing overseas, the Native Snacks team believe in food for good. They work with the farmers who grow and harvest their lotus seeds to make sure they get something back from the people who snack on them.

What’s most impressive about this new challenger brand? They haven’t even launched yet! But they’re using the power of storytelling to build a brand and become known so they can launch with a bang and make an impact. Whether you’ve launched your brand or not, this episode is full of great tips and advice that you won’t want to miss!

Food waste is one of the biggest issues we may see solved in our lifetime. Food waste occurs in a number of stages of the food chain – from the farm gate, all the way to our homes – but our homes are one of the biggest sources of wasted food.

OLIO is a neighbour-to-neighbour food sharing app that reduces food waste and build community. Learn how they’ve grown from a tiny proof of concept in north London, raised over $6 million and expanded into 32 countries in just 3 years.