โ๐ ๐ถ๐๐ฒ ๐ฒ๐ป ๐ฝ๐น๐ฎ๐ฐ๐ฒโ ๐ณ๐ผ๐ฟ ๐๐ผ๐๐ฟ ๐ณ๐ผ๐ผ๐ฑ ๐๐๐ฎ๐ฟ๐-๐๐ฝ
Preparation is not only a key success factor for restaurants...
Or could you imagine a restaurant that does not have ingredients, sauces etc. ready, cooking utensils and plates clean and in the right place? How would they work efficiently and satisfy their guests?
The same counts for food start-ups:
๐ฌ๐ผ๐ ๐๐ต๐ผ๐๐น๐ฑ๐ปโ๐ "๐ถ๐ป๐๐ถ๐๐ฒ" ๐ฑ๐ฒ๐บ๐ฎ๐ป๐ฑ๐ถ๐ป๐ด ๐ด๐๐ฒ๐๐๐ ๐๐ต๐ฒ๐ป ๐๐ผ๐โ๐ฟ๐ฒ ๐ป๐ผ๐ ๐ฎ๐ฏ๐น๐ฒ ๐๐ผ ๐ฑ๐ฒ๐น๐ถ๐๐ฒ๐ฟ ๐ต๐ถ๐ด๐ต ๐พ๐๐ฎ๐น๐ถ๐๐ ๐พ๐๐ถ๐ฐ๐ธ๐น๐ ๐ฎ๐ป๐ฑ ๐ฐ๐ผ๐ป๐๐ถ๐๐๐ฒ๐ป๐๐น๐ ๐๐ฒ๐.
Or you risk to blow your best chance with them, because they're not coming back quickly after a bad experience: Retailers don't wait for your product and will quickly replace it with another one if it doesn't generate enough sales. Be aware of the hard competition and act accordingly.
The slides below show ๐ณ ๐๐๐ฝ๐ถ๐ฐ๐ฎ๐น ๐ฐ๐ต๐ฎ๐น๐น๐ฒ๐ป๐ด๐ฒ๐ ๐๐ต๐ฒ๐ป ๐๐๐ฎ๐ฟ๐๐ถ๐ป๐ด ๐๐ต๐ฒ ๐ฑ๐ฒ๐น๐ถ๐๐ฒ๐ฟ๐ ๐๐ผ ๐น๐ฎ๐ฟ๐ด๐ฒ ๐ฟ๐ฒ๐๐ฎ๐ถ๐น๐ฒ๐ฟ๐ (especially on a national level) and some approaches that help to address these challenges:
โข Large efforts to find data for retail article passes, etc.
โข New orders create more efforts and are prone to transmission errors when manually handling them
โข Retailers take your whole margins, because of inconsistent prices and too much room for negotiations
โข Risking too much working capital in inventory for uncertain sales ambitions
โข Keeping large stocks to be able to supply sudden listings with big new retail customers is too risky
โข Unclear future sales quantities that seem like a roller-coaster for every retail customer
โข Lacking overview of sales data to take strategic decisions (flying blindly)
โ ๐๐ฎ๐๐ฒ๐ฑ ๐ผ๐ป ๐๐ผ๐๐ฟ ๐ฒ๐
๐ฝ๐ฒ๐ฟ๐ถ๐ฒ๐ป๐ฐ๐ฒ: ๐ช๐ต๐ถ๐ฐ๐ต ๐ผ๐๐ต๐ฒ๐ฟ ๐ฎ๐๐ฝ๐ฒ๐ฐ๐๐ ๐ฎ๐ฟ๐ฒ ๐๐ฒ๐ฟ๐ ๐ถ๐บ๐ฝ๐ผ๐ฟ๐๐ฎ๐ป๐ ๐๐ผ ๐ด๐ฟ๐ผ๐ ๐ณ๐ฟ๐ผ๐บ ๐ฎ ๐ฐ๐ต๐ฎ๐ผ๐๐ถ๐ฐ ๐ณ๐ผ๐ผ๐ฑ ๐๐๐ฎ๐ฟ๐-๐๐ฝ ๐ถ๐ป๐๐ผ ๐ฎ๐ป ๐ฒ๐ณ๐ณ๐ถ๐ฐ๐ถ๐ฒ๐ป๐ ๐ฎ๐ป๐ฑ ๐ฒ๐ณ๐ณ๐ฒ๐ฐ๐๐ถ๐๐ฒ ๐ฏ๐๐๐ถ๐ป๐ฒ๐๐?
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Hi, Iโm Niklas and I help food start-ups build a sustainable food business based on an efficient and reliable operations foundation (among other things).
Follow me for more tips from my experience, introductions of exciting food start-ups, learnings from successful food companies and more ideas how to accelerate the food transition to a more sustainable nutrition.
You can already find more information, challenges and approaches for food start-ups in my โoperations playbook for food start-upsโ, which is ready to download on my website.