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Vertically Integrated Business Model

A vertically integrated local food company is a company that reaches financial sustainability in a local market by having retail, wholesale and manufacturing components in the business. This allows the company to capture the margin contribution of more than one level of the value chain. Examples of vertically integrated local food companies include:

• A micro mill and bakery, restaurant and direct distribution wholesale business.
• A meat cutting facility and butcher shop and direct distribution wholesale business that is owned by farmers.
• A patisserie with two locations that has a direct distribution wholesale candy business.
• An organic dairy farm with a processing facility, store and direct distribution wholesale business.
• A taproom and brewery that sells direct to consumers on-line and through distributors.

Vertically Integrated Local Food Brand

Vertically Integrated Local Brand Business Model Optimization Report

18 page Paid report with proforma financials by Edible-Alpha

This report provides everything you need to successfully launch and finance a profitable vertically integrated food brand, including proforma financial statements and best practices in business strategy, brand platform, wholesale/retail/restaurant lines of business, operations/quality assurance and a realistic financial model.

For Atlantic Sea Farms, Mission Drives Market

1 hour 13 minutes Paid course content by Edible-Alpha®

Subscribe: Apple Podcasts | Android | Email | Google Podcasts | Stitcher | TuneIn | Spotify | RSS | MoreIn Edible-Alpha® podcast #75, Tera interviews Briana Warner, CEO of Atlantic Sea Farms, the nation’s first commercial seaweed farm, based in Saco, Maine. Since Briana took the reins in 2018, the company has developed a dynamic […]
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Podcast about Business Models for businesses that are Growing and Scaling

Regenerative Goat Dairy Explores Silvopasture Agroforestry

1 hour 4 minutes Free course content by Edible-Alpha®

When soil scientists Wes Jarrell and Leslie Cooperband left Wisconsin to create a sustainable goat dairy farm and organic fruit orchard in central Illinois, they had their work cut out for them. But since becoming the state’s first licensed farmstead dairy in 2005, Prairie Fruits Farm & Creamery has expanded acreage, amassed a loyal following for its goat cheeses and gelato, and established a healthy agritourism business. Now, Wes and Leslie are further transforming their land to silvopasture, a regenerative agriculture practice that incorporates trees, prairie and grazing animals.

Podcast about Business Models for businesses that are Growing and Scaling

How Self-Manufacturing Helps Food Brands Be Nimble

51 minutes Free podcast by Edible-Alpha®

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?

Podcast about Business Models for businesses that are Startups | Pre-Venture | Growing and Scaling

Generating Income In A Small Diversified Vegetable Farm

1 hour Free podcast by Edible-Alpha®

In Edible-Alpha® podcast #57, Tera speaks with Abby and David Bachhuber from Lovefood Farm, a small, profitable, diversified organic vegetable farm in the Madison,...

Podcast about Business Models for businesses that are Growing and Scaling | Startups

Generating Income In A Small Diversified Vegetable Farm

1 hour Free podcast by Edible-Alpha®

In Edible-Alpha® podcast #57, Tera speaks with Abby and David Bachhuber from Lovefood Farm, a small, profitable, diversified organic vegetable farm in the Madison,...

Podcast about Business Models for businesses that are Growing and Scaling | Startups

TRIBALÍ

Angela Mavridis Of TRIBALÍ Foods On Resonating With Your Tribe

45 minutes of Free audio by Edible-Alpha®

TRIBALÍ's clean, simple packaging communicates their organic, grass-fed and Paleo certifications, stands out on the freezer shelf and helps communicate their brand's promise to that tribe. Angela Mavridis, TRIBALÍ's founder and CEO reflects that the investor pitch process forces you to learn every single aspect of the business.

Podcast about Business Models for businesses that are Growing and Scaling

Madison Sourdough Dave Lohrentz

Growing Madison Sourdough Intentionally Through Vertical Integration

1 hour & 15 minutes of Free audio by Edible-Alpha®

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.

Podcast about Business Models for businesses that are Growing and Scaling

Food Manufacturing

Should I Manufacture Food In-House Or Use A Co-Packer?

10 minute Free read by Edible-Alpha®

The inevitable question food entrepreneurs face when scaling is "should I manufacture food in-house or use a co-packer?" The food entrepreneur's business model, stage of business, financing capacity (i.e. how well they can raise money) and the availability of co-packing capacity for their specific needs all make a difference in deciding how to answer that question.

Article about Operations for businesses that are Growing and Scaling

Distribution

Pricing Through Distribution Worksheet

Paid tool by Edible-Alpha®

Food and Beverage producers should always work backwards from the selling price to determine the wholesale price. Sometimes both retailer and distributor margins can be lower in certain competitive product categories and in large scale conventional distributors and retailer. However, it is difficult to sustain at a Gross Margin Contribution of less than 35%.
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