Growing a business in the food industry is difficult. Marketing your restaurant, brewing company or food truck can be overwhelming. The Food Business Podcast is a weekly show for owners, brewers and restaurateurs wanting to get more customers and keep them coming back to their restaurants, breweries food trucks and more. We interview awesome guests from across the country who have the experience in the industry and will provide the insight you need.
You think you have the best salsa around and you're ready to start making money from it? See how Phillip and Angelo from Tres Mentes Salsa started by perfecting their recipe and testing it with coworkers to now being on grocery store shelves all across the midwest.
After recording our first episode together last spring, Brian worked with Avidity Creative to rebrand his craft coffee roasting company, Ross Street Roasting. Brian shares what the experience was like to go through the rebranding process and particularly what you can expect if you decide to rebrand your company.
Start the conversation of rebranding at http://www.aviditycreative.com.
In this episode Adam dives into Tim Forrest's 9 Pillars of Success. Tim has used this tool for over 20 years as a way of helping his clients compete with the major brands.
Get Tim's free downloads here: http://www.timforrest.com/foodbiz.html
Get your brand strategy and identity with Avidity here: http://www.avidityreative.com
In this episode I’m joined by soon-to-be former home brewer Zach Dobeck with Roots Brewing Company. He shares what his experience has been like so far as he is setting to build and open his own brewery.
On this episode my guest is the founder of an iconic Des Moines food business, Dereck Lewis. He shares his story of making cookies from his grandma's recipe and starting from scratch at farmers markets to now distributing ice cream sandwiches in the biggest grocery stores throughout the midwest and growing.
Interestingly, part of Thelma's success is the packaging their cookies come in which resembles an old-time-y oven. Which goes to show how powerful good branding and design can be.
If you're needing help with your own packaging then reach out to firstname.lastname@example.org to discuss details.
If you're wanting to start a coffee roasting company then this episode is for you. Seth Chapman, roastmaster for Water Street Coffee shares his experience and advice for finding foreign growers and what to expect from visiting them. Lots of great information in this episode.
If you're starting your own roastery I'd love to help develop your brand to get you started on the right path. email email@example.com or visit aviditycreative.com
In this episode I am joined by Haylee Korth at The Outside Scoop. We discuss how they've been able to grow and manage their brick and mortar ice cream shop as well as multiple food trucks all while making over 60 flavors of ice cream from scratch and planning a second location.
Considering opening your own ice cream shop or food truck? Let Avidity take care of your branding so you can focus on what you do best.
Curious about how to get started brewing beer at home for you and your friends? Nick Rodammer is one of the best, award-winning home brewers in Michigan. He shares his advice for learning to brew and how to perfect recipes.
It’s practically impossible to keep brewery employees from drinking beer while at work. For some it’s simply part of their job. However, when too much alcohol is consumed and judgement is altered, some employees can put your business at risk of a law suit or physical damages. Joel Van Parys from Carothers DeSante & Freudenberger shares how he advises breweries to protect their business from such situations and how to prevent them.
In this quick tip episode Adam covers all of the things you need to be aware of as a business owner and having a logo design created. He covers what the process is like, what kind of designer or agency you should hire and what you should expect to receive.
A crucial ingredient to brewing a good beer is to have the right hops. What variety of hops do you use? Where are they grown? What’s the flavor profile? Pelletized or full cone? Wesley Sindt is my guest in this episode and he shares his knowledge on these topics and more from his experience working with Buck Creek Hops.
Your product's packaging and label are not only important for brand recognition, but also for informing consumers. The are many things the FDA and other regulating bodies require you to have on your packaging and in specific places. Patrick Morin from Startup Food Biz joins the podcast to discuss what those things are that you need to have on your label and packaging.
It's not uncommon for people to view designers as artists. However, there's a lot that we have in common with chefs, brewers, roasters, etc. In this Quick Tip episode Adam tells you why Avidity specializes in working with food industry clients and why you all should see yourselves as artists.
You've seen breweries. You've seen wineries. You've seen distilleries. But, have you seen a business which combines all of them? Joel Bierling, founder of Bier Distillery, is my guest on this episode. We cover a variety of topics surrounding opening a rare and unique business like his and what some of the advantages are.
On this episode of the podcast I have a very talented guest who was recently awarded Chef of the Year by the Iowa Restaurant Association. Aaron Holt is the executive chef at RoCA in Des Moines, which was named to the top 100 list of hottest restaurants in America by Open Table. Aaron shares some great advice about opening a restaurant, attracting new customers and developing a menu.
Vanessa Phillips and Tryg Siverson are the founders of Feel Good Foods which is a frozen food company providing chef inspired meals made with fresh ingredients. They've been featured in various food industry publications and even appeared on Food Network's cooking competition show Chopped. Listen close and take notes as we discuss what the transition was like from restaurant to consumer packaged good and how they established themselves in the market.
There are many different paths to opening a restaurant. My guests, Lesley and Brian Triplett started their business by making food at farmers markets before opening Dumpling Darling with a couple more stops along the way. In this episode we discuss what steps they took to reach each new level of their business on their way to opening two locations.
Just starting a restaurant? You should definitely check out Avidity Creative to help design your branding. www.aviditycreative.com
Starting a business is not easy. There are a lot of hurdles along the path to success. Today’s guest is Rashaun Robinson, one of the founders of Billy Goat Ice Cream Company which makes ice cream from goats milk. We discuss how he’s managed to grow his business and what struggles they’ve come across along the way.
Need a new logo? http://www.aviditycreative.com
It’s not very often someone just up and decides they want to start a brewery. Most breweries start after someone or multiple someones have been brewing small batches of beer at home for fun and for friends. On this episode I talk with Marty Coatney who is a home brewer who is taking is passion from hobby to full fledged business.
Social media can be an affective marketing tool, but it can also hurt you if not used right. In this episode Aaron Steinmann from Brewhaus Media and Adam Feller from Avidity Creative share how you create a personality and a voice in your social media messaging in order to appear authentic and reach YOUR audience.
Your target audience is a navigation tool for your marketing and brand strategy. It's how you make your business grow in a predictable way. In this episode Adam gives 3 ways to define your target audience and why it's important that you know who to target.
Starting one restaurant is difficult. Growing it to a scalable franchise is a whole other challenge. CEO, Mike Mohammad, and Founder, Randy Wyner, of Chronic Tacos join the show to talk about what steps they took to grow from a few locations to over 60 in a short period of time. Things like systems and processes, culture and branding are a few of the topics we cover.
Be sure to have your legal bases covered to protect your business. Chris Proskey is a guest with a ton of experience in intellectual property. We discuss things to be aware of as you're starting your business and what you're entitled to as you start to build your brand. Gain an understanding of the differences of Copyrights vs. Trademarks and Registered Trademarks and when you need and don't need each of them.
Hire a professional photographer when you can to take photos for your restaurant, food truck or brewery. When you can't afford to hire a professional there's some small tricks of the trade that you can use to get a good photo. In this Quick Tip episode I cover what those tips are that will give your food the perfect look.
It's not uncommon to see breweries add food to their taproom or for restaurants to start brewing their own beer. What does this mean for your brand? Is it a good idea? How do you manage perceptions? Ryan Wheaton from the Branding Brews podcast joins the show to discuss how to handle new offerings.
Get started with BluJaket here: http://www.blujaket.com/foodbiz
Check out Avidity Creative here: http://www.aviditycreative.com
When you’re just starting a business having never started one before there’s probably a lot of things you aren’t prepared for. Today on the show I have Todd Zenig from Zume Brewing Company. Zume brews, cans and distributes their own Nitro Cold Brew Coffee and we’re going to talk about what their brewing and canning process is like as well as how Todd goes about getting the product on shelves.
Selling products online is no easy task, especially when you’re new to the market and your product has a limited freshness period like coffee. On this episode I have Nick Selman, one of the founders of Javaya and getjavaya.com. We discuss the benefits and downfalls of selling online as well as give advice for being successful in selling online, whether it’s through your own site or a 3rd party site like javaya.
You can have the best beer around but if nobody knows about it then you don’t have a business. My guest, Ashton Tenhouse, is the Director of Marketing & Business Development at Front Street Brewery. We’ll cover things they regularly do that have worked for them as well as some things that weren’t quite as successful so you can take that information and put it to use with your own business.
Get 25% OFF of BluJaket at bluejacket.com/foodbiz
Need help with branding? Email firstname.lastname@example.org
If you’re just starting your food business there’s a lot of things you probably don’t know or haven’t even thought about. I have three guests who have been part of Union Kitchen, an accelerator program for food businesses in Washington, DC. Today on the podcast we’re talking about how accelerators and the resources they provide take businesses to the next level.
Those who have already opened or managed a restaurant know that your drink menu can bring in a lot of revenue. Adam is joined by Jared Giunta, the beverage director at Proof, which was named the best restaurant in Iowa by Time magazine. He discusses what to watch for when building your own drink menu and how to conduct an experience for your customers.
If you're ready to take your brand to the next level then check out aviditycreative.com/howitworks.
So often breweries miss out on a huge opportunity when releasing a new beer into their lineup. All of the work goes into creating a recipe and production and the marketing of said beer is overlooked. Aaron Steinmann from Brewhaus Media joins Adam Feller to provide 6 pieces of advice for making making the most of your beer launch.
If you need help branding or promoting your new beer please reach out to Brewhaus Media or Avidity Creative for a quick chat. It will be well worth your time.
Every thought about turning that hobby of yours into a full on business? Maybe it's beer or maybe it's coffee like my guest this week. Brian Gumm is the founder of Ross Street Roasting and he has some great insight into how he turned his passion for coffee into a full time roasting and retail business.
Turning your own hobby into a full fledged business? First be sure to check out http://www.aviditycreative.com/howitworks
Guest John Jackovin from Fermented Labs shares advice for new brewers about things you should be tracking with your production and distribution to keep your books in line and run your operation smoothly. We talk about his app, Brewd, and how it helps brewers with tracking, production and quality control.
Adam addresses 3 common myths about branding in the food industry. Isn't branding the same as advertising? Isn't branding expensive? Do I really need branding? These are all questions answered by the owner of Avidity Creative, a branding and design agency specializing in the food industry.
Part of building an experience your customers enjoy is designing an environment that sets a tone. David Pilkenton of Draftsman Design is an interior designer specializing in the restaurant industry. He has tons of advice for working with interior designers to turn your baby (restaurant) into an outstanding member of society.
Opening a restaurant? You'll want to have your brand on lock. Avidity has changed the game and simplified the branding process. Visit aviditycreative.com/howitworks.
What is it like to write reviews of food you eat and get paid for it? Should restaurants inviting reviewers to their place? Karla Walsh is full of insights after her experience as a food blogger, digital food editor for Better Homes & Gardens magazine, and the Datebook Diner for the Des Moines Register.
If you're starting a restaurant check out Avidity's Brand Serve™ process. We've simplified the branding process to take only 3-4 days of your time. Visit, aviditycreative.com/howitworks.
Former Iowa Hawkeyes and San Diego Chargers place kicker Nate Kaeding has moved from a career in football to investing in local restaurants and breweries. He provides some great insights for how to approach investors for your restaurant as well as the importance of the brand experience.
May 14-20th is National Craft Beer Week and Avidity is celebrating by giving away a FREE logo design to one lucky brewery winner. Learn more and enter at http://www.aviditycreative.com/craftbeerweek
Teresa Albert from Millstream Brewing Co. is our guest this week. She tells us how her and her partners came to own a 35 year old brewery and how they continue their success as they to gain more competitors. We discuss how they determined who would manage what parts of the business, how they distribute & how important packaging is to them.
May 14-20 is Craft Beer Week. Avidity is celebrating by giving away a logo design to one lucky brewery. Learn more & enter at aviditycreative.com/craftbeerweek
How do you come up with ideas for a restaurant? Where do you get inspiration? What is it like to find space and open multiple restaurants?
These questions are answered by guest and part founder, of Full Court Press, in Des Moines, Iowa. Jeff Bruning tells us how they came up with the ideas for their iconic establishments like Fong's Pizza, El Bait Shop, Miller High Life Lounge, The Iowa Taproom and others.
Check out fullcourtpressdm.com
Start your own restaurant brand with aviditycreative.com
If you're wondering what it's like to open and operate a franchise restaurant Cody Hopper has some great insights for you. Cody started his career as an Interim Manager for Chic-Fil-A where his job was to walk new franchisees through opening and establishing their restaurant. Recently Cody decided to open a Chic-Fil-A location of his own and he tells us what the day-to-day is like as well as how to become a franchisee.
Founder of Orchestrate Hospitality in Des Moines, Paul Rottenberg joins the show with 30+ years of experience. We discuss their process for opening their highly successful restaurants, what makes for a good restaurant idea, franchising vs. duplicating, and what things to avoid when opening your restaurant.
Avidity Creative is a branding and design agency specializing in the food industry. Check out our Brand Serve™ process at www.aviditycreative.com/howitworks
Culinary Architect Mark Steenhoek discusses what his road to becoming a chef is like having left his career of 15+ years as an architect. He's got some great advice for making connections and ways to break into the culinary scene.
If you're starting your own restaurant and want to have a great brand while spending less of your time creating it then go to http://www.aviditycreative.com/howitworks.
Adam is Joined by Clark Lewey, founder of Toppling Goliath Brewing Co., and two of his best brewers. We talk about how the popular brewery got started, how they go about naming beers and how they built their production process for distributing canned and bottled beer.
Check out www.tgbrews.com
To learn about Avidity's Brand Serve™ process go to www.aviditycreative.com/howitworks
Join our Facebook group of restaurant and brewery owners. https://www.facebook.com/groups/162070634422516/
If you're considering starting your own brewery, restaurant, food truck or cafe then you've probably thought a little about what to name it. In this episode I give you my advice and things to avoid when determining what to call your establishment.
Need help with naming? Check out http://www.aviditycreative.com/howitworks.
Adam discusses current trends in restaurant and brewery branding and design with Joseph Szala, the creator of Grits and Grids, which is a curation of great restaurant branding examples.
Take in advice from these two experts on how to find your true brand message and what things to shy away from. They discuss current design trends, menu trends and advice, and much more.
Start your brand with minimal time of your own at http://www.aviditycreative.com/howitworks
Business planning, property, equipment, recipes, testing, canning, distributing, promoting and more. All topics we cover with Dan Heiderscheit, the founder of Firetrucker Brewery in Ankeny, Iowa.
Want to know what steps to take to start your brewery? This episode is just for you.
Ever wonder how you get your brewery or restaurant on one of those "Top Ten Places to Eat" blogs? Nick Lucs is the founder of desmoinesfoodster.com and has some great input for how you can use the reach food bloggers to promote your establishment.
We cover topics like 'is it ok to contact bloggers first?' and 'what's the difference between a blogger and a critic?'.
I recently came across an interesting video with Jon Taffer, the host of a popular TV show, Bar Rescue. He was giving advice to a caller about how important it is to retain customers at a restaurant and how to attract customers and get them to come back. In this podcast I explain his idea and how to go about executing it.
Here's the video in reference: https://youtu.be/PIjTUCUP5FM?t=44m
One of the most memorable and important parts of the customer experience at your restaurant is the menu. Is it easy to read and understand? Is it organized? Is it overwhelming and not appetizing?
I've got three ideas you can implement right away that will improve the experience for your customers.
Chefs John Ross and Todd Stein discuss the benefits of starting a restaurant group using their B Hospitality Co. in Chicago as an example. Among hospitality groups we discuss topics like concepts and financing your restaurant.
Wondering how to build up your social media channels to fuel your restaurant, brewery or food truck? How do you gain followers? How do you handle complaints? Chris Corley, Christina Miller and Matt Keck from VML in Kansas City join as guests to discuss how they conquer social media with Wendy’s. It’s “Fresh, never frozen” awesomeness in this episode.
Facebook recently made an announcement of a change to their algorithm that will take attention away from business pages and provide more content from family and friends. How will this effect your restaurant's page and how can you gain more followers organically on all of your social pages? Find out in this episode.
What things should you be looking for when hiring for your restaurant? How do you handle under performing employees? What makes for a good head chef? Scott tells us his thoughts on these topics and more in part 2 of our conversation.
Looking to start a restaurant or add another one to your group? Location, location, location. Theme, theme, theme. Scott has experience in both of these areas and tells us how he goes about determining both.
One of the most important aspects of owning a restaurant is having your menu figured out. Chef Christopher Place gives us his advice on how to go about having the best menu, experience as well as other topics for expanding your restaurant.