Regional Wholesale Brand

This report provides everything you need to successfully launch and finance a profitable regional food brand, including proforma financial statements and best practices in business strategy, brand/product management, sales/distribution/operations, financial benchmarks and capital structure.

Adam Bent of Scout Canning talked with Tera about shaking up the stale canned seafood category and taking on the problematic industry by operating sustainably.

The COVID-19 pandemic has impacted every food and farm business in some way. But for all the roadblocks this situation has caused, it has also opened up new opportunities. That is why FFI has been talking about shifting business strategies in response to the pandemic and predicted recession. Could alternate sales channels, product offerings, or distribution models keep your company rocking?

Women found innovative food and farm businesses all the time, yet they still have a harder time landing investment than male entrepreneurs do. Part of the issue is decision-makers in the investment world are predominantly men. Regardless, it is still entirely possible for female founders to raise money successfully. Gaining financial literacy is the first step. They need to be exceptionally well-versed in their needs and numbers and go into investment discussions with confidence.

Rachael Young of yaupon beverage brand YAYAYA joins Tera to talk about building a beverage brand around an unknown plant, working with copackers and courting investor partners who know the food space.

If e-commerce wasn’t a priority for food brands before, COVID-19 has certainly made it one. Online food sales are soaring right now, and many shoppers want to buy direct from producers. A big part of your online strategy is deciding which online platforms to pursue. Our latest podcast explores how to figure this out. Also check out our free business tools to guide businesses during this tricky time, and remember to join our Monday virtual huddles for entrepreneurs and consultants.

Many food and farm entrepreneurs know their way around a kitchen or carrot crop, but when it comes to the financial stuff, they feel...

In creating Saffi Foods, Sascha Dhanjal has brought top chefs and foodservice companies authentic oils and vinegars from Chile, Spain and Mexico. Retail has been a somewhat tougher sell, but Sascha embraces the challenge of disrupting the bulk liquids category. Offering a custom dispenser and reusable bottles, Saffi Foods delivers product attributes consumers crave: superior quality, traceability and sustainability. This podcast offers inspiration and advice for entrepreneurs at all stages, whether test-driving a concept or expanding distribution.

In Edible-Alpha® podcast #60, Tera catches up with consultant Alli Ball, creator of the Retail Ready online course and the Food Biz Wiz podcast....

Some of the most innovative food products are a tough sell for consumers. It’s not that these items aren’t amazing. In fact, they may...