Start-ups in the food industry, and the food tech sector in particular, have seen quite a bit of turmoil in the past year. Prominent, well-funded companies like Good Eggs, Kitchensurfing, Dinner Lab, and most recently Farmigo have either shuttered altogether or significantly scaled back their operations. As a food tech entrepreneur and advisor to other growing food companies, I have been asked this question many times: Is the food sector unwinnable?
Incubating Success: Brooklyn FoodWorks Nurtures New Ventures
5 Tips to Kickstart a Crowdfunding Campaign
Want to raise some money for your food business? Crowdfunding can be a great way to drum up cash for your start-up. To date, nearly $2.5 billion has been pledged to 108,000 projects through Kickstarter, a leader in crowdfunding.
Keeping it Fresh: A Food Distributor Fills A Gap in the Farm-to-Table Market
When Mark Jaffe started The Fresh Connection, connecting local small farms with different outposts in New York City, he had limited funding and no business training.
Midas Touch: Joe Carroll on His Secret of Restaurant Success
The Business of Booze: Bridget Firtle, Rum Evangelist and Owner of The Noble Experiment
In 2012, Bridget Firtle, left behind a well-paid job at a hedge fund to start The Noble Experiment, one of the only rum distilleries to operate in New York since Prohibition. Today at the age of 31, her Owney's rum can be found in 11 states and 4 countries. The secret? A great product, a great story, and a market that is looking for a hand-crafted alternative to Bacardi’s and Captain Morgan.