You don’t HAVE to follow the cookie-cutter retail sales model. An entrepreneur can feel powerless when they are 100% dependent on one or two large grocery buyers for the success of their food startup.
Hotels, catering, and local cafes are a few examples of local businesses that may be interested in carrying your brand. But they need a way to find out about your product.
Kim Bryden is doing just that with Cureate Connect. She has a network nearing 250 food startups in DC and Baltimore with access to D.C. and Maryland businesses interested is local sourcing.
For over 10 years, she has worked in the food and beverage industry from government to Whole Foods retail management, to food+tech start-up. We talk about:
- Kim’s diverse background in the food space
- Lessons from Whole Foods and EMERGE
- What is SHRINK? and creative finanical costing
- Community learnings from issuing D.C. liquor licenses
- Why success is often misunderstood
- Working with the legendary chef José Andrés
- Measuring the impact on local economies
- Why we need Wikileaks for the food industry
- How Cureate Connect warks
- The meaning of Cureate
- Connecting high-level messaging with tactile details
- Mistakes that food startups make
- Operating from abundance
- Two types of food entrepreneurs and how to interact with them