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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, WI area.
We know it takes grit to be an entrepreneur, and in this day-and-age it takes a special kind of grit to be a farm entrepreneur.
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In Edible-Alpha® podcast #56, Tera speaks with Mary Ann Bellazzini from Campo Di Bella winery, farm and farm-to-table restaurant.
The answer to “where is your growth path” lies in the company’s business model and their willingness to find creative solutions to how they can grow their unique brand and strengths. No path is easy, but we encourage entrepreneurs to consider creative ways they could grow, including horizontally, to reach profitability and sustainability.
The business model canvas, the competitor matrix and sales forecast by channel can help visualize key aspects of food businesses as they seek to grow and get profitable, keeping important high-level business opportunities top of mind while allowing things to evolve.
If you can determine that the consultants you are looking at can ask the right questions and challenge you, including about your business model and financial plan, you can form a meaningful partnership with that consultant.
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The farm isn’t just a physical location that grows produce – it is part of a commitment by the hospital system to extend healthcare and wellness beyond the hospital campus and empower the community to lead healthier lives. They operate a CSA, a farmers market, community events and a Product To Patients program.
The business model is the sum of all the things that ensures the organization sustainably makes money and delivers on its core products, services and mission. What many food entrepreneurs don’t often realize is that innovation comes not just in the form of new products or services, but also in their business model.
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The Livingston Food Resource Center is a nonprofit food pantry and service provider serving a county of 17,000 people in rural Montana with a food acquisition model to purchase directly from area farmers and ranchers. Kitchen rental, value-added processing, community room rental and catering all provide earned income for their operations.
Good strategies are ones that reflect current relationships with customers/partners and current market realities, and thus, can shift as those things shift. Without a well-documented strategy, even well-meaning food entrepreneurs can get distracted or fail to execute on their business’ core needs and goals.