When All Else Fails, Hustle. A Food Makers Guide to Survival.
Keeping an artisanal-food business going is all about survival. From day-one, it’s a constant battle of production, distribution, marketing, capital, and hopefully, a modicum of success and expansion. For many artisans, they get so deep into the repetition of production that the feeling of excitement has left them. Taking its place: focus, duty, responsibility, deadlines, and other demands of the entrepreneurial world. But not all.
Listen in as Liza De Guia (Founder/Chief Storyteller, Food Curated and host, BravoTV's #OfftheMenu), talks with four food company founders —Anita Shepherd (Anita's Yogurt), Fany Gerson (DOUGH Doughnuts), Michael Kurtz (Mike's Hot Honey) and Renae Holland (Bon Chovie Brooklyn)— about how they survive and the tips they can give from lessons learned.