Scaling up from a home kitchen into a commercial premises
Time: 9.30 AM - 10.30 AM
In this updated workshop Eddie will share his knowledge on scaling up from a home kitchen- based business into commercial premises, the associated costs and the critical aspects to consider.
He will also describe the various routes to market, the pros and cons of each and the various costs associated with marketing activity such as sampling, social media, online acquisition and price promotions.
About the Speaker:
Eddie’s career spans 47 years in food and drink branding, innovation and marketing and he has an enviable brand experience portfolio which spans from the multiple-retailers (Tesco, Waitrose, M&S, Co-op), through major food manufacturers (Premier Foods, ABF) to entrepreneurial start-ups and emerging brands. Eddie is passionate about making new brands become success stories. Indeed, he has three millionaire success stories to his name and has five brands of his own.
Eddie is a regular presenter at the Bread & Jam Festival, a member of the FD Reviews team, a Food Hub Expert and in addition is a Virgin Start-up mentor.
About Brand Clock:
If you’re looking for food brand innovation, food brand strategy, end to end project delivery or one-to-one mentoring, I can help. Launching a new food product and brand is as much about finding a partner with the right fit to support the founders as it is to identifying the team or individuals with the necessary skills to deliver the project.
Having run my own, successful food and drink centric design agency for over 20 years (working predominantly with start-ups), I know that it can be a lonely road at the start and recognise that businesses new to the sector need advice, help, support and expertise which is not commonly provided by design agencies.
I enthuse clients to best express their idea and then enhance it with my knowledge – bringing it to life by guiding and supporting, providing expert insight every step of the way.
As a food brand expert, I have the knowledge to ensure new to market concepts are differentiated, disruptive, cost-effectively delivered and optimised for commercial success at launch.
And by defining all the stages and sequence of work in launching a new food product, including creating a robust business and commercial plan, I ensure costly errors are avoided from the get go.
Most importantly, I do so with passion, enthusiasm, commitment and support and providing that much needed impartial advice and input critical to achieving success.
But I won’t pull any punches, so expect me to robustly challenge your thinking as only by doing do so can we create a successful product and brand together.
I also help businesses secure investment and for those seeking retail listings, I manage introductions and relationships with buyers.