Bridget Osei Agyemang’s Post

The most important lesson I’ve learned from the past 7 years, servicing startups and high-tech employees: Food is just so much more than food. The best ideas often come when you’re NOT with your regular peers. The best solution often shows up when you’re NOT having a formal conversation. Creative thinking blossoms when you change the scenery. When you’re having an informal chat. When you talk to someone you don’t talk to all day, every day. Having your employees sit down together and share a meal - that’s a whole lot more important than just keeping their stomachs full. Understanding startups’ eating and dining needs and deploying a service that caters to their needs, requires you act like a startup. #food

Hey there! Just this morning, I was making myself a cup of tea this morning, and it hit me – making tea is a lot like what I do with founders. So, imagine this: just like how we carefully pick the best tea leaves and spices for that perfect cup, founders pick their team members, partners, and resources for a successful business blend. And you know, brewing tea is a process. You let it steep, allowing the flavours to unfold, just like how founders need patience as their ideas develop and grow. It’s a bit like facing challenges – every obstacle adds depth to the eventual success. Now, think about when you get feedback on something you've done. It’s like when you taste the tea and decide if it needs a little more sugar or a tad less. For founders, feedback is the key to refining and improving their business strategies. What about learning and trying new things? Just as tea lovers explore different flavours, founders need to have that curiosity and love for learning, adapting, and evolving. And, let's not forget resilience – just like tea can withstand a little over-steeping, founders bounce back from setbacks. I was also thinking about the diversity of tea – there are so many types! It's like how founders, with their unique backgrounds and ideas, bring diversity to the business world. So, whether it’s the warm comfort of masala chai or the sophistication of green tea, every blend is unique, just like every startup journey. So, here's to crafting a business journey with care, patience, and a sprinkle of innovation, just like making that perfect cup of tea in the morning. Cheers to our unique blends and transformative journeys! All the founders in my family here, drop a comment " I'm a proud founder " and I will share with you rock solid strategies that can be implemented in any business to take it to the next level this beautiful 2024. And my beautiful chai lovers - drop a ❤️ #FoundersBrew #StartupStories #businesscoach

Talk about tackling multiple challenges at once: food waste, increasing grocery bills, and slim margins for grocers! On this episode, the founder of FoodHero Jonathan Defoy joins host Lauren Scott to dive into the potential of technology in promoting sustainability, tips for entrepreneurs including considerations when it comes app development, being resilient in launching businesses, and taking care of your mental and physical self as a competitive advantage. Check out the incredible work of FoodHero with the FULL episode here: https://lnkd.in/gR_GkWUN #foodwaste #foodsurplus #wastediversion #groceryprices #foodprices

It is so exciting when we see entrepreneurs leverage technology to solve some of the world’s largest problems. In this case: food waste! To give you an understanding as to the scope, we are talking about $50 billion worth in Canada and $200 billion wasted in the US annually. On top of that, if food waste was a country, it would be the 3rd largest emitter after China and the US! Statistics like these are what created an “aha moment” for our next guest: Jonathan Defoy. A seasoned tech entrepreneur, investor and mentor, Jonathan is on a mission to make this world a better place. Jonathan is the Founder and CEO of FoodHero, an app that brings merchants and consumers together to sell surplus food that would otherwise end up in landfill. Check out the incredible work of FoodHero with the FULL episode here: https://lnkd.in/gFxy4GaQ #foodwaste #foodsurplus #wastediversion #groceryprices #foodprices

The 'Coffee Break': A Startup's Secret Ingredient for Innovation! Hey there, LinkedIn Latte Lovers and Espresso Entrepreneurs! Did you know some of the brightest startup ideas have sparked not in boardrooms, but over coffee breaks? That's right, amidst the aroma of roasted beans and the clinking of cups, lies the humble coffee break, a startup's unsung hero of innovation. So, let's celebrate the magic of these caffeinated pauses. Whether it's the casual 'cuppa' that led to a 'lightbulb' moment, or the espresso shot that fueled a late-night breakthrough, coffee breaks are the unscheduled meeting of minds that often lead to greatness. Now, we'd love to brew up a conversation with you all! Share with us your most memorable coffee-fueled revelation, or that time a simple coffee chat turned into a venture-changing dialogue. Got a favorite coffee joke or pun? Let's hear it – and who knows, the best one might just get a special shoutout! And if you're sipping on your favorite blend right now, give us a virtual cheers! Here's to the coffee breaks that keep our ideas flowing and our spirits high. May your coffee be strong, your ideas stronger, and your connections strongest. #CoffeeBreakIdeas #StartupCulture #LinkedInCoffeeClub #BrewingSuccess #startupstory #raibhilo #break #coffee

Yes! Customers can tell that you just want their money; you don't care about them. Here’s a peek into days 71-80 of our #foodstartup challenge. I'll be sharing some key gaps I’ve spotted in food business. These insights could be just what your food business needs to grow or perhaps pivot in the right direction. #Day71 There are so many instances where I purchased a product not because it came highly recommended but because the seller made me feel so special. I know I'm not alone in this 😃. Sometimes, succeeding in the food business isn't just about the technical skills acquired but also having the ability to connect emotionally with customers. Ultimately, our food businesses thrive on customer trust. If customers don't believe you have their best interests at heart, you'll lose them. As a food scientist, I am privy to the knowledge that other vital elements come into play to make a business successful. However in the eyes of the customer, they are the only ones that matter. 📍How do you balance making your customers feel special while fulfilling all other needs of your food business? This is the #whatdoyouthink series of our #foodstartupchallenge. Join me. Let's address some issues together 😊 __________________________________________ I'm Bridget Agyemang, a food consultant. This is my 100-day food startup challenge aimed at sharing practical insights with foodpreneurs. Follow me for more.

👋 Introducing the dynamic #FoodStartupHelp squad! Chef Kathryn, Jeff, and Jessie are seasoned industry pros ready to help you launch your food product or kickstart your dream food business. From bakery and restaurant operations to food product development and culinary curriculum, we've got you covered with top-notch consulting services. And don't forget to check out our game-changing resource portal, #Launchafoodproduct, designed to give food entrepreneurs access to essential startup tools. Join forces with us and turn your culinary dreams into reality! DM us for more details or visit our website www.foodstartuphelp.com #Foodstartup #Foodstartuphelp #foodexperts #chefs #foodindustry

Are you considering starting your own food business, or have you already set up shop and are facing your first roadblocks? We think that no one should have to make the same mistake twice. So, we got together with Food Hub (NL) and started designing a working document based on the experiences of hundreds of food businesses that came before you. And we’ve got great news! Food Hub and Kitchen Republic are launching The Food Business Toolkit - your guide to launching a food business today. As a holiday gift to you, and just in time to hit the ground running in 2024! This toolkit is a working document in which you will find useful contacts, tools, templates, videos, workshops, and expert advice, tailored to help you through the crucial startup phase.   Read all about what you can expect and why this document was created in this interview with Joszi Smeets (Food Hub) and Bart-Jan Veldhuizen (Kitchen Republic). https://lnkd.in/ep5DAKe3 Get the Food Business Toolkit here: https://lnkd.in/e6PiTNds

Just as snacks aren't meals, startups aren't companies initially. Snacking's imprint on society is difficult to understate. Snacking may reflect some (difficult) truths about what people crave. Consider the three Vs of snacking: Value - snacks address a craving affordably to serve the largest market Variety - snacks always feature minor variations to address market nuances Velocity - snacks are repeatedly, highly consumable by design Before you find product/market fit, focus your energy on the smallest feature that will get you learning from customers. Rather, design delightful features that mimic a snack.

The first time I discovered how much money goes into getting certified or approved, I was stunned. It became clear why many startups opt to operate underground without proper approvals. While I've emphasized the importance of regulations in the food business, I understand the daunting cost of compliance. On day 36 of our #foodstartupchallenge, here are simple ways to deal with complaince cost. ✅Identify tasks you can handle on your own without paying for an expert. For example, start with personal/environmental hygiene. ✅Network with experts and tap into their insights. Start from LinkedIn ✅Join startup support groups. African Food Changemakers comes in handy. ✅Use free training resources to learn about compliance. Alison , Udemy can help. ✅Subscribe to industry newsletters, YouTube channels to stay updated on compliance news. ✅Don't hesitate to ask questions and seek clarification from experienced professionals. 📍What other ways can you think of? 📍As a food startup, how have you handled complaince cost? ____________________________________________ If you found this helpful, kindly like,share, comment and follow me for more. I am Bridget Agyemang, a food consultant and I'm currently on a 100-day journey of empowering food startups with practical insights. Happy Monday 😊