Written by Adam Yee of “My Food Job Rocks!”
Rachel and I have known each other for quite a while and I am finally glad to do this jam packed episode with her. We recorded over 2 hours of content and I found the first part so good, that I had to share it with the world.
In this segment, we talk a ton about bringing products to life, and the practicalities and pitfalls it takes to actually get started making a product.
This includes having people overvalue products and undervalue other aspects such as production and marketing.
Since Rachel and I are both in the bar space, we talk a lot about this type of product. This ranges from Keto Bars, bar marketing, dealing with silicon valley entrepreneurs and how much money an actual product costs.
- How to make a Keto Bar
- Marketing is everything for these products
- Trade Show Tips
- If an entrepreneur comes from tech, they think they have it all down
Do you have a network of consultants?: I have a network of independent consultants. For example, people call me for acidified foods and I call a hydrocolloids expert
How did you become a consultant?: It’s hard to be a consultant fresh out of college. The more experience you have, the easier it is.
How long were you a food scientist?: 1996 until 2009. I had near 20 years of experience before I jumped ship.
About entrepreneur clients: Entrepreneurs need a lot of hand holding and they are usually short term clients
How to Network:
- Walk up and down the trade show
- Host events
- The more resources you get, the better you can succeed as a Consultant
Why do you think tech entrepreneurs go into food?: Everyone cooks and eats, they think they can solve the problem
What is a big pitfall about food?: R+D is a small percentage of a product cost. People don’t know the costs of production or marketing