Small Direct Local Food Brand

This free and quick informational session will provide details about the Fellows Program and give you an opportunity to ask questions.

The decision to add a value-added line is a serious one. There is no single set of laws that apply to value-added products and no single definition of a value added product. Instead, each law may have its own specific definition. This guide helps you to navigate what to look for in terms of legal implications when you are adding value to your products.

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.

Launching a processed meat business isn’t quick, easy or cheap. It can take many months, even years, to generate funding, develop a great product...

This podcast outlines what it is like to work with alternative lenders and CDFIs like WWBIC. WWBIC offers a combination of relevant business classes, business loans up to $250,000, assistance with personal financial management, and connections to people who can make things happen for business owners and entrepreneurs across the state of Wisconsin.

Because Quince and Apple has labor-intensive, artisanal products, the best strategy was not to compete on quantity or price. Instead, they chose to compete by dominating an emerging niche (pairing their products with specialty cheeses) while telling the defensibly unique story of their artisanal processes.

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.

Entrepreneurs who run foodservice businesses and even farms have many built-in advantages when launching food (CPG) brands. Here's why restauranteurs, proprietors and producers should seriously consider it.

Bill Anderson of Creme de la Coulee is a Wisconsin local artisan cheese maker who uses a CSA model through a cheese of the month club to connect directly with consumers. He talks about what it takes to grow a local artisan cheese company and what you have to consider when thinking about scaling that up.

Madison Sourdough has grown using a vertically integrated business model by adding a restaurant that highlights their baked goods and bakery. They have also added an artisanal grain mill to their production processes, sourcing much of the flour themselves from local producers.