Recipes for Success
Essential finds from foodie minds across the UK
By Kitchen Table Projects
"[Your ideas] are a breath of fresh air! Small businesses are the backbone of our country and they always need a voice and a little help. Quite often they produce better quality products which a lot of people would love to find. [Kitchen Table Projects] not only offers a service to the small artisan producer, but to those customers looking for something a little different or better!" Jacob, Granny Tigg's
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FROM THE FOUNDER Welcome to Recipes for Success: Essential Finds from Foodie Minds Across the UK, by Kitchen Table Projects. Kitchen Table Projects was born out of a love for food and making things happen. As our Amazing Artisans will tell you, nothing makes you feel more alive than doing what you love. Having worked in commercial kitchens, social enterprises, tech incubators and run my own food business, I know how hard it is to be working on your own and how powerful we can be when we work together. Being an entrepreneur is lonely and it’s exhausting, but can be mind-blowingly amazing too.
jungle & river trails
This report is about finding out what it’s really like to be an artisan food producer. It’s about understanding the parts that are hard and the parts that make it special, so we know what’s important and where people could use some support. Thank you so much to everyone who contributed, taking the time and effort out of their busy days to write to us so openly and candidly, sharing the kind of insight that, at times, really blew me away. As well as going in our report, reading your stories kept me going when times were tough and reminded me what the dream was all about: empowering passionate people to realise their ambitions.
Tara Sundramoorthi
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Copyright Š 2014 Kitchen Table Projects, All Rights Reserved. Compiled by Tara Sundramoorthi, Josh Brown and Nicky Skinner
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TABLE OF CONTENTS What we do
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Introduction
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1. Our ideas about what should be on the High Street is changing.
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2. There has never been a better time to start an artisan food business.
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3. Artisans love what they do but sometimes it can be hard work.
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4. Healthy cash flows make healthy businesses.
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5. Competition is fierce. Your product needs to stand out.
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6. Making the right connections can transform your business.
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7. Artisans want to be part of a community of like-minded people.
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8. The hardest part about starting your own business is taking the first step.
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9. Feedback boosts your confidence and helps you to develop your business.
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10. Everything works better when experiences are shared and stories are told.
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Thank You!
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What's Our Food Hub Going to Look Like?
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What Next?
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Where to Find Us
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OUR MISSION
1. 2. 3.
We want to connect emerging food artisans with the people who can’t wait to discover them.
We believe that the world is a better place when experiences are shared and stories are told.
We want to champion small and emerging food producers so they stand out from the crowd.
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So we are building a
FOOD HUB. A collaborative and sustainable community of like-minded people doing what they love.
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"An organisation that shouts from the rooftops about all the excellent and creative food businesses out there is a fabulous thing." Crispin, Haughton Honey
"I think it’s an excellent idea. There’s a real buzz about interesting good quality food and the internet and social media has meant that people are lot more savvy about what’s out there. However as a start-up/emerging business it’s often quite hard to get word of it further than your current audience and to make it available to them. KTP’s aim of acting as that connection point on the map is a really fantastic approach to me so far. I’m very much looking forward to hearing more." Gavan, Mr Mom's
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INTRODUCTION This report explores the experiences of artisan food entrepreneurs and how we can support them to do what they love.
We spoke to... emerging food artisans industry experts government organisations
food lovers food bloggers independent shop owners
Why we did it
How we did it We wanted to build a true picture of what it was like to be an artisan food producer. We conducted a combination of in-depth interviews and surveys with over 150 people to find out about their experiences, the challenges artisans faced, what was important to them, what consumers were interested in and the kind of support there ought to be more of.
We thought the High Street could do with a place for foodies to gather. We believe that when more people are doing what they love, the world becomes a better place. We had lots of ideas about what would make a good food hub, but we wanted to be sure we were doing it right.
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1.
Our ideas about what should be on the High Street are changing.
We used to want a place where we could get everything all at once. Now we want easy access to what grabs our attention and makes shopping fun. When we're shopping for food, convenience is king. With over 30,000 products in the average branch, supermarkets dominate grocery spending and 83% of us purchase the majority of our food there. However, while convenience used to be defined as a one-stop weekly experience in a large retail park, we now make several 'topup' shops at local express branches, with 45% of us popping in several times a week.
In a time poor and cash rich world, has convenience come back to the High Street? And as plot to plate provenance becomes an increasing priority, is convenience really our only concern?
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OUR NEW HIGH STREET For the High Street to survive, it needs to offer the kind of convenience and experience that can’t be replicated online. When it comes to food shopping, the opportunity to look, touch and try will never lose its appeal.
From our research, we know that all of us (that’s right, 100%) want to see more independent shops on the High Street, but with super high rents, business rates and startup costs, it can be hard for small indie businesses to compete with national retail giants for shop space.
Combine equal measures of:
convenience quality & the out of the ordinary
While 81% of us try new food products at least once a month, showcasing interesting new foods is only the beginning. Independent retailers need to draw in footfall by offering innovative experiences that combine convenience, quality and the out of the ordinary.
to succeed.
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There has never been a better time to be a small food business.
Small food businesses are a hotbed of innovation as they are able to respond quickly to growing trends at the right time. Limited budgets and resources mean that many get creative out of necessity rather than choice but it is this uniqueness, combined with relentless passion and pride in their products, that is drawing people in and getting the word out.
73% of us love exploring indie food shops for new discoveries.
WE LOVE TRYING NEW STUFF
ESPECIALLY IF IT'S INVENTIVE
With more than 4 out of 5 people trying new products at least once a month, there has never been a better time to create something new and bring it to market. Britons are hungry for innovation, with 3 out of 5 of us basing our purchases on how unique or inventive products are. It comes as no surprise then, that 73% of us are drawn in to delis and farm shops purely to try things they have never seen before. 12
"DO IT! It feels like people are more open and willing to spend money with independent businesses today more than they ever have."
Sanjay, Spice Kitchen 13
3.
Artisans love what they do but running a business is complicated, hard work.
For our Amazing Artisans, waking up every day and doing something they love is the most rewarding part of running their own business. Artisans want to work hard to create something that they are proud of. Driving the direction of their business, they love having the flexibility and autonomy of running a business where every decision and outcome is down to them.
"I wanted to create a business I could be proud of and work for myself around a lifestyle I wanted. The hours are varied and there's certainly no 9-5 but it's very different when you are working for yourself. [It's] all yours and you make every decision. When it works it's an incredible feeling." Henny, ROAR
"[The most exciting thing is] working for yourself and answering to yourself! We are in charge of what we make and... can take the business in any direction that we want to. It is our decision and ours alone." Soph, Raw Nibbles
"I just want to do something that I love. I love baking, and making people happy, and who doesn’t want to wake up every day doing something they love? [I love] that sense of pride, satisfaction and nurturing you get from seeing people enjoy something you’ve baked…[and] being able to stand back and think “I did that”. From initial sketch to final crumb, that feeling of creating something that can bring even a few minutes of pleasure to people is quite something, and nobody can take that away – no manager, no board of directors, or management structure." Gavan, Mr Mom's
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"It’s a huge challenge to learn everything especially as I gave up a good job in the media to pursue a dream‌I have no business experience so I have had to learn everything from scratch. Not just making good chocolates, but all about marketing, PR, social media, book keeping... There is nothing I could bring from my previous career that has helped me and it does feel like a huge task‌ I had this rather romantic idea of making great chocolates and selling them. It sounds rather simple really, but in reality it is quite the opposite." Russell, 5D Chocolates 15
There's so much more to a food business than making great products. Starting a business from scratch means having no HR, Finance or Marketing departments to turn to. It’s often a one or two man band, forcing artisans to take on a number of different roles, many of which they have had very little or no experience working in before. Having a good head for marketing and PR is needed for getting the word out, and being on top of your finances is essential too. With all the different aspects involved, it can be hard to manage one’s time effectively and know what needs to be tackled next. Doing everything yourself takes a lot a longer and while this can be rewarding, it can be really hard work juggling various business needs.
"Building a business can be quite a daunting task, with a mountain load of work and things to do. As an entrepreneur I find that there never are enough [hours in the day]. I sometimes find it quite difficult to juggle between the various roles which could range from being a customer services executive at one moment, to marketing manager or accountant the next, and so on." Neeraj, Tea People
"The problem I faced as a start up was covering and exploring all the areas that I had no expertise in. I have the tendency to get on with work stuff that is familiar and ignore the areas that are unknown." Carola, Cookie Crumbles
"Starting a new business is very time consuming so the idea that you will have a whole bunch of free time because you are your own boss is completely false. You will eat, drink and sleep your business and if you don’t love it, you are in trouble!" Ashley, Philadelphia Independents
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“There is so much competition out there. Some businesses are in the lucky position where the people involved have enough knowledge to cover all of the most important areas of creating and selling their product: cooking, brand design, sales, marketing, PR, finances etc. The reality is that most businesses don't have all of this. There need to be more workshops and classes where small producers can learn or simply improve on [their entrepreneurial skills].� Yasmin, Maida Hill Place
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Healthy cashflows & careful planning make successful businesses.
Like any small business, having a healthy cashflow is the key to survival for our artisans. Having had almost no previous food nor entrepreneurial experience to fall back on, many of our artisans struggled with managing their finances and making big decisions, particularly when knowledge was limited and the stakes were high. Our artisans and industry experts alike highlighted the importance of being a quick learner and good business planning before you start.
"The biggest challenge is always cash-flow and I find myself having to stem the constant flow of ideas which can be frustrating." Primrose, Primrose's Kitchen
“I spent almost a full year conducting market research, sampling products, gaining approvals, perfecting my techniques and expanding my repertoire before I sold a single sweet.” Donna, Wee Sweetie
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"I can’t stress how important it is to start looking at your costings early on. It’s all very well to have a fantastic product and brand – but if you haven’t done accurate costings factoring in everything at the beginning, it might be that you have a business that doesn’t make any money!” Jo, Relish Food Marketing
Our Industry Insiders all agreed that a good business plan was critical for helping artisans develop an idea of where they wanted their business to be and how they were going to get there.
"Make sure you keep 20% (of your expected retail) in a pot to buffer any loss of business. The worst thing is to spend it all expecting a quick return and to find you don't make the grade and then the business folds. Think of the long term picture." Stefan, Bee Mercy
“We spent a good few months intensely researching the market, looking at the competition and building a solid business plan. There were so many factors to take into account, such as costing our ingredients (of which prices often fluctuate), securing business mentors and funding.” Ali, Gregor’s Dressing
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"Setting down in writing what your financial expectations are is very good for scenario testing, best, medium and worse case expectations – you have to know how you will manage financially if there are any hiccups (and there will be). Always build in a contingency for unforeseen events.” Kate Finch, Kate Finch Consultancy
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Competition is fierce. Products need to stand out and fulfill a genuine demand.
With around 10,000 new products hitting UK supermarket shelves every year, it’s more important than ever for emerging artisans and their products to stand out from the crowd. Both our Industry Insiders and Amazing Artisans told us how competing for attention can be difficult and costly - especially on the supermarket shelf. They told us how important it is to create a unique product that there is a genuine desire for, emphasising a need for real understanding your customer and creating an emotional link between them and the product.
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g n i h ew T
“I think it's not so much about surfing a trend, but more about creating a product that fills a real gap in the market, or is significantly better. Trends come and go and you don't want to be "last year's model", or competing with a million other popcorn brands.� Tessa Stuart, Packed Branding
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“Really understand your consumers, get under their skin and target your brand directly to them. Focus on one key message and build a story that creates an emotional link with your audience.” Jo, Relish Food Marketing
"I was in my mid-fifties and knew that it was now or never to make something quite special happen. The business had to be one in which I would put heart and soul to create something that people could benefit from and enjoy in some way. With a background in design, I was very keen to create a brand with a unique personality." Jenny, Moral Fibre
"Branding is vital – do it before you launch. Who are you? What is your culture? What is your emotional selling point? What is your USP? Who is your target market? Which are your six most important media? How much social media do you need to do to have an impact? What are you going to do once you are no longer new? Who can steal from you and copy your ideas? How do you reach journalists? It’s all so important." Jo, Jo Lynn Consultancy
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Knowing the right people can transform your business.
Whether it’s a packaging expert or a national buyer, knowing the right people at the right time can really transform your business. Almost all of our artisans talked to us about how important it is to make connections and get advice from people in the know. While startup business advice is plentiful, our artisans found that it was difficult to find industry-specific support that was affordable, relevant and understood their needs as startups, particularly as doing business in the food industry comes with its own unique challenges.
"I wish I knew more people in the industry [who could have] given me more market insight and knowledge; it would have saved us from some unnecessary mistakes." Evan, Honestly Good Olive Oil
More than
78% of our Amazing Artisans talked to us about the importance of the right connections.
‘[It can be difficult matching] the people that need the help [with] the right people who can help them. I spend most of my time doing Google searches for various things that I need. I might put in what I think is the right term but the manufacturers might be using a slightly different term. I miss out on a whole bunch of people that could have potentially helped me just because I am not aware of the technical jargon that is involved." Hershil, DipsDips
"It would have been great to have received more business support at a local level, such as a mentor who could provide detailed business advice from invoicing to branding." Stephen, British Quinoa
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"[I wish I had received] advice from people in a similar area and their detailed experiences of how they made a successful business would be great. How and when to scale up? How to consider taking on extra help? Approaching buyers and how to sell my products? These are all things I need to address at some point. Much of this information is out there, you have to search. However, there are lots of very helpful people out there willing to help." Russell, 5D Chocolates
‘[Our main challenge has been] finding new customers - neither of us are sales-based and I'm rubbish at approaching people. I think that if one of us had a background in sales or PR, things would probably be very different for us now.’ Soph, Raw Nibbles
"In the UK there is a lot of support available; the problem is that it can sometimes be difficult to get connected to the right one. Hence, if there could be that one body/organisation which could be the first point of contact or doorway for all entrepreneurs and point them into the right direction depending on their specific needs, I think that would be absolutely fantastic." Neeraj, Tea People
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Artisans want to be part of a community of like-minded people.
Being self employed can be lonely business. Our artisans told us that working by yourself in your own space can feel really isolating and working from home often left them craving social interaction with like-minded people who understood them. Many wished there was a space to meet with others, share experiences, bounce ideas off each other and exchange advice.
"From what Relish members tell me it is often the loneliness and not having a network or team of people around you to check out your ideas on that is hardest, especially when you are starting up. So I think providing network groups, both online and face to face are really important. I find most food producers are more than willing to help out and offer their advice; everyone has benefited from advice at some stage so are generally willing to pass that on. Plus a mentoring service where people can just pick up the phone to someone to ask for their advice and support is invaluable." Jo, Relish Food Marketing
'I’ve found the isolating side of running your own business a challenge – not so much spending time on my own, but when you have a question or you want to run something past somebody – there isn’t someone in the next room I can ask. I know there aren’t any rulebooks for this sort of thing, but sometimes it can feel daunting as to what to do next." Laura, Mello Mallo
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75% 65%
of our Industry Insiders thought it was important for artisans to have a place where they could go to network with other producers
of our Amazing Artisans said they love getting to know other producers, and they’d love to see a place where artisans can get together.
"Meeting other small producers and hearing their stories and swapping advice is great and really helps us to feel part of a community‌It would be useful to have regular, informal get togethers in which food producers get to swap stories, advice and so on." Ali, Gregor's Dressings
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8.
The hardest part about starting your own business is taking the first step.
Taking the plunge, making investments and getting your product out there can be the most daunting part of starting up. Our artisans said that being a small player in a very competitive and often saturated market can be really intimidating. Without the right support, scaling up your kitchen table hobby to meet the extensive demands of retail can be a confusing and overwhelming prospect. Whether it was receiving glowing praise from early customers, or finding the courage to quit their day job, many artisans told us that they really needed that initial push to get started.
People kept asking me where they could buy [my chocolates]...took me a while to cotton on that I might be onto something." Ben, Benjamin Chocolatier
"Get out there! However much research you do it will never be enough and you will constantly rejig the odd thing to improve your product or business" Henny, ROAR!
"Everybody who tried them kept saying how wonderful my chocolates were, and I should start to sell them. My partner said “If [you] never try it [you] will never know,” [and] that was the moment I said “right, I’m doing it”. Put this together with the feeling I get when other people say good things about something I have created, how could I miss this opportunity?" Russell, 5D Chocolate
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"Looking to make that “break” into the marketplace can be quite disheartening at times. There’s a rather daunting aspect of “stepping into the ring” with the more established and successful businesses; a David and Goliath scenario if you will"
Gavan, Mr Mom's
"If you’ve got a great idea, get stuck in. Too many people keep waiting for the circumstances to be ideal and end up never realising their dream. You don’t have to remortgage the house and leave your job straightaway find a way to start testing it out and learning about the business. The hardest bit is taking that first step."
Sal, Sal's Kitchen 27
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Feedback is important for planning the next steps.
Many of our Amazing Artisans talked to us about how important feedback was to their business. As well as making sure that there’s a market for your product, customer feedback can also boost your confidence and keep you going when times are tough.
"For me, I find face-to-face selling the most exciting. Seeing and hearing people’s feedback first hand is a massive confidence boost." Laura, Mello Mallo
"We tried out our products first - we made 150, gave them to our friends in little bags, and then got them to fill out a feedback survey. We [then] booked three events to trial the kits at and decided that we would make a decision after those events as to whether we were going to go ahead... The startup way is more about getting something out there, then getting feedback before you tweak it." Joe, BakedIn
Many began their journeys after receiving feedback from their friends and family, which spurred them on to start their business. They described to us how rewarding it was when people enjoyed what they had made and equally, how important it was to remain open to negative feedback to help the business move forward.
"If you really want to do it just put some plans into place because you can always test the market while you are still working. Bring in free samples for people to try out where they don't really know you so they've got no obligation and just get some honest feedback off them." Hershil, DipsDips
As the demand for interaction and engagement with our brands increases, artisans are finding themselves in a unique position as small businesses, being able to respond almost instantly to customer feedback and new ideas. 28
I was determined to package our dressing in lovely chunky glass bottles. I spent weeks contacting manufacturers and working out our costings. In the meantime, one taster said "You know what? I really like the idea of having it in a pouch."
"In our initial research, we held tasting sessions to get feedback. Try to remain flexible and open to suggestions. You may think you have the next best thing since sliced bread but get out there and ask for people's opinions and take this feedback on board.
Of course, she was right. I was so determined to have my beautiful bottles I hadn't even entertained an alternative. Logistically, we would have been spending a fortune. Additionally, the pouches can be hung on a clip inshore which increases visibility and means we are not fighting for shelf space. I shudder to think where we would be now had we gone with the bottles (but they were gorgeous!)."
Ali, Gregor's Dressings 29
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Everything works better when experiences are shared and stories are told.
A whopping 93% of us think it’s important to know where our food comes from, how it’s made and how it got here. By telling their stories, artisans can help people understand the passion behind their products and the incredible journey from kitchen table to retail shelf. From the first day at a market to creating new recipes, we believe that everyone has a story to tell and that artisans can learn a lot from each other.
"I love seeing handmade, small batch food products that are made with love! I want to know the backstory of the product, where they are growing it and why. I want to see the passion and dedication poured into the product." Ashley, Philadelphia Independents
"'Artisan', to me, means something made with love and attention. It doesn't need to mean expensive or exclusive, but it does need to mean high quality and made from the heart. By focusing on the quality and personality behind it, artisans can give themselves a real point of difference. " Helen, Waterloo Quarter
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"One of the reasons that artisan food companies are increasing in popularity at the moment is that people want to feel more of a connection with where their food comes from. If small artisans make that initial connection, they can build a strong, lasting relationship. A big company just can't compete on this level." Sal, Sal's Kitchen
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out of
Industry Insiders emphasised how stories add authenticity & value to the brand.
"I would like to see an equal emphasis on the producer and the product, because we are doing this for a reason, not just to make a quick bit of money! Personal stories are really interesting and relevant to the consumer." Laura, MelloMallo
"It’s great that we are now so interested in food. These wonderful people producing incredible products are vital to our food culture and should be supported as much as possible. Almost every producer I speak to is sparky and passionate, they’re awesome and almost always have a good story as to how they have landed in the food industry." Fran, The Graphic Foodie 31
THANKS! Thank you to all the wonderful people who contributed to our report. It would have never been possible without your efforts. You guys are amazing!
l
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Our Amazing Artisans Russell - 5D Chocolates Joe and Anna - BakedIn Stefan - Bee Mercy Belinda - Belinda Clark Gourmet Confectioner Benjamin - Pro Raw Chocolate Ben - Benjamin Chocolatier Stephen - British Quinoa Carola - Cookie Crumbles Ashley - Philadelphia Independents Primrose - Primrose’s Kitchen Soph - Raw Nibbles
Hershil - Dips Dips UK Jacob and Sam - Granny Tigg’s Crispin - Haughton Honey Ali and Gregor - Gregor’s Original Umami Dressing & Marinade Evan - Honestly Good Olive Oil Laura - MelloMallo Jenny - Moral Fibre Gavan - Mr Mom’s Kitchen Henny - ROAR! Sanjay - Spice Kitchen Neeraj - Tea People Donna - Wee Sweetie
Our Industry Insiders Becky - The British Frozen Food Federation Fran - The Graphic Foodie Jo - Jo Lynn Consultancy Jo - Relish Food Marketing Kate - Kate Finch Consultancy
Mark - Roythornes Solicitors Robert - Tastes of Anglia Sal - Sal’s Kitchen Tessa - Packed Branding Yasmin - Maida Hill Place Helen - Waterloo Quarter
Read the full interviews from our contributors & get in touch with them via our blog. 33
"It's so difficult for small producers to get a route to market these days as there are often costs involved which make some of the routes prohibitive. Projects such as Kitchen Table Projects are so valuable to the sector in giving exposure to some amazing producers." Mark, Roythornes Solicitors
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What's our food hub going to look like?
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FOR ARTISANS A retail incubator for emerging artisans who want to try selling their products on the High Street for the first time. This collaborative, fully-fitted and managed space will give artisans the chance to launch their products on the High Street in a low risk, secure environment. By sharing overheads, staffing costs and retail space, artisans can test the market and receive a regular, sustainable income while they plan their next steps.
Artisans can hold events to receive honest feedback, helping them develop products that have a genuine demand. Artisans will be able to hold tasting sessions, product sampling and supper club events in our space. We will help them gather honest, objective feedback that will boost their confidence and give them a clear direction when developing their products.
Artisans will be able to access advice and services from experts and fellow artisans who know where they're coming from. Artisans will be able to tap into a range of industry-specific contacts who understand what small food startups need to grow their business and know how they can move forward in a positive and affordable way. We will also organise networking events and socials specifically for the startup food industry.
Together, we can spread the word about our amazing products and encourage more people to discover them. Spreading the word can be tough with just a single voice. By working together, we can combine our marketing efforts and create a bigger and louder impact than if we were working alone. Where possible, artisans will be selected based on their compatibility with each other to make collaboration easy.
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"Research the market, but not too much- do enough to satisfy yourself so you have an idea of the market, and then just try it. At the end of the day there is no amount of surveys that can tell you whether someone is actually going to buy something; the only way to know is to make them give you money for it." Joe, BakedIn
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Artisans will be able to network with and receive mentorship from a like-minded community of fellow artisans. To combat isolation, we will hold regular events to encourage artisans to share their experiences and bounce ideas off one another. Artisans can feel part of a community and get to know people just like them.
Artisans will have a say in how their products are priced and presented, so they know what works for them. We will encourage artisans to show off their logo and company story as well as experiment with their pricing strategy, so they can learn what works for them and how it will affect their bottom line before approaching big retailers.
Artisans will use our incubator space for 90 days. Long enough to learn what works, without mounting costs. Up to 30 emerging artisans will be able to use our space for 90 days, selling their products alongside each other and more established artisanal products. This low risk approach allows them to try things out and learn how to run their business, whilst minimising the costs of starting out in retail.
Artisans that are not based in London will be able to join in on our online community and in store on a wholesale basis. We want to represent and support artisans far and wide, across the UK. Artisans who can't be part of our incubator can take part in our online community and trade wholesale with us, gaining exposure in our foodie capital.
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"Believe in what you do. There will be times when you question what the hell you’re doing and if it’s worth it all - and that’s only natural. But if you have belief and faith in your business and product then you’ll weather it through. In the words of Julia Child, “Find something you're passionate about and keep tremendously interested in it.” Gavan, Mr Mom's
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FOR FOOD LOVERS A speciality food shop & cafe that combines convenience with quality and good principles. We will create a space that's accessible, warm and friendly, with great customer service and high-quality products that are made from the heart and don't cost the earth.
An interactive and engaging space that listens to its customers and encourages innovation. We know how important feedback is to our artisans and we know how much customers like being heard. Customers will be able to interact directly with our emerging brands, letting them know exactly what they want and how products can be improved.
A place filled with unique products, some of which have never been seen on the High Street before. From our research, we know that we’re hungry for something new. We’ll take the time to fill it with a unique range of interesting and expertly crafted products that have never been seen on the High Street before.
An affordable & accessible venue for supper clubs, meet ups and events from familiar favourites to testing out new concepts As well as artisan producers, we've also spoken to a lot of passionate foodies, with great ideas for events and supper clubs who have had trouble finding a suitable venue. We will rent out our space to aspiring event organisers and help them bring their ideas to life.
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"The bigger this gets, the more people will take notice; buyers in top stores and journalists may start using it as a place to research new products and you may get a nice deal with a store or featured in a big publication. I think it's a great idea.
THE MORE VOICES THERE ARE THE LOUDER WE WILL ALL BE HEARD." RUSSELL 5D CHOCOLATES
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WHAT NEXT? Thank you for reading our report. We hope you found it interesting and useful! Here are a few ideas for what you can do now:
FOOD
TRADERS
FOOD
LOVERS
INDUSTRY
EXPERTS
Get in touch! We’re looking to stock our shelves with innovative and exciting products. We’d especially like to hear from emerging artisans who have had no retail experience in London before. Even if you aren’t right for our incubator programme, we’d still love to have you on our shelves or incorporate you into our cafe menu.
Sign up to our newsletter, follow us on Twitter, like us on Facebook and keep in touch! Stay tuned for more updates as we work towards making our ideas into a reality.
Get in touch! We’d love to hear from people who are as passionate about supporting small food businesses as we are. If you provide a service that helps food businesses grow, we’d love to have you in our Foodie Phonebook.
If you know someone who might find this report interesting or who would like to trade with us, you can email them a copy or get us to do it by sending us an email with their details: hello@kitchentableprojects.com
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WHERE TO FIND US If you have any questions or if you’d like to find out more about our plans, here’s are a few ways you can get hold of us:
hello@kitchentableprojects.com @kitchtablepro facebook.com/kitchentableprojects Impact Hub Brixton Lambeth Town Hall Brixton Hill London SW2 1RW
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www.kitchentableprojects.com