Cooking Up a Business: Lessons from Food Lovers Who Turned Their Passion into a Career — and How You Can, Too

Cooking Up a Business: Lessons from Food Lovers Who Turned Their Passion into a Career — and How You Can, Too

Rachel Hofstetter

Language: English

Pages: 147

ISBN: B00ROPVDQO

Format: PDF / Kindle (mobi) / ePub


Stories and advice for creating a business out of the food you love.

Do you have a passion for delicious food and want to create your own business out of it, but have no idea where to start? Cooking Up a Business is essential reading for aspiring entrepreneurs and gives you a real-world, up-close-and-personal preview of the exciting journey. Through profiles and interviews with nationally known food entrepreneurs from Popchips, Vosges Haut-Chocolat, Hint Water, Mary’s Gone Crackers, Love Grown Foods, Kopali Organics, Tasty, Evol, Justin’s Nut Butters, Cameron Hughes Wine, and more, you will gain applicable, practical guidance that teaches you how to succeed today:

-• How to create a national brand—with no connections or experience
•- The secret to getting meetings with grocery store buyers
•- The number one thing you need to know about food safety regulations
•- Why a grassroots budget might actually help you succeed
•- Specific advice for gluten-free, organic, wine, and beverage companies
•- What every entrepreneur wishes someone had told them at the beginning •
- Why doing what you love is always a good idea

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Getting Past No: Negotiating in Difficult Situations

HeadTrash: Cleaning Out the Junk that Stands Between You and Success

 

 

 

 

 

 

 

 

 

 

 

 

were stocked in just a few regional stores. Although their baby food purees were well received, they couldn’t get the space in store freezers they’d hoped for, and distributing a frozen product was proving difficult. So over the next year, they took their rock-solid brand identity (“We realized that this was why we had spent so much time on it!” says Shannan) and transitioned into their second product: organic fruit snacks. Tasty Brand 2.0 started simply: The friends were giving their kids a

we’re continuing to experience massive growth, and we have an amazing team. Now my goal is simply to enjoy the journey,” he says. And for the first time in years, he’s back outside in the Boulder foothills. (Although these days, Phil is more likely to be found taking his young children for a wilderness hike than scaling epic cliffs.) And only occasionally does he put in 100-hour workweeks. For those who dream of their own golden age someday, Phil says that his first, and most important, piece

about these crackers. Mary’s friends offered her their utmost culinary praise: “You should write a cookbook!” While Mary could see where they were coming from, her recipe was both difficult and time intensive. In fact, even when she gave people her step-by-step directions, they never made the crackers because the process took at least five hours and was ridiculously messy. Who wouldn’t rather have their friend Mary just bring a batch to a party? And then, on the morning of January 1,

times each week, the manager of the Aspen City Market grocery store would come in with cash deposits. “It was a small town, and so I knew who this guy John was, and by then he knew my name too,” says Alex. So one day he just asked John for advice: “My girlfriend and I own a natural food company, and we would love to know what it takes to eventually get on your shelves.” “Bring it in! Let me look at it,” was John’s enthusiastic reply. They found that the support network in a small town,

the bestsellers in the produce section: strawberries, raspberries, kiwi, mango, watermelon. If those were the flavors that the average consumer already liked, then those were the flavors that could best provide a transition to unsweetened water. So Kara went back to the waters she kept in her refrigerator: uncomplicated combinations, using only what she could pull out of the countertop fruit bowl. Hint still sells some more unconventional flavors—cucumber water and pear water, for example—but

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