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FAQs

A food business can be challenging to either set up or grow. We get all sorts of queries on a daily basis, so check out our most commonly asked questions to find out how to work with us.

  • We love to work with new producers and those already in business. Our questionnaire will give you an indication of what you need to think about. You can also join our next Recipe to Retail information session to hear more about the journey you are on and the help we provide.

  • Yes. Please fill out the questionnaire on our website and you’ll get a chance to book a 15 minute call to share your goals and understand how we can work together.

  • We are often approached by small business owners trying to do everything themselves which often limits their business growth. We’ll review your achievements and how you want to grow, then develop a plan to improve and scale.

  • Each project is different so your path to market will depend on the kind of product and how much work you’ve already done. In reality, it will take longer than most people expect. Join our Recipe to Retail information session, or book a 20 minute discovery call via our Contact page.

  • Starting a food business is different to every other small business in that you’ll have to think about setting up the solid foundation of your business while also complying with the food laws and developing your food product to be safe, viable and scalable. We tie together the topics to set appropriate priorities rather than getting distracted with only the “fun” topics (usually those are the most expensive tasks).

  • Yes. We have a network of associated experts skilled in their own areas of branding, graphic design, website strategy and design, food technology, and much, much more. We’ll gather the appropriate team members to deliver your ultimate goals.

  • We have relationships with many suppliers and will cover all these topics in our mentoring sessions according to your business and product plans. This often crosses over with the Food Technologist you have working on developing your product.

  • We do not have our own kitchen space, but we do have relationships with managers of other compliant kitchens, enabling you to get your food business registered quickly. This is one of the topics covered in our Recipe to Retail information session held monthly.

  • We understand how difficualt running a food business can be, so we welcome all business owners to join in our networking days and register for our workshops and events, whether you’ve been in business for a while, or not quite ready to take the leap.