Business Models

A business model, not a product, determines whether a food or beverage company makes money. Our resources help you learn what makes a profitable and fundable business model.

Are You Ready To Start A CSA?

Are You Ready to Start a CSA?

8 pages of Free report content by University of Tennessee Extension

Marketing is vital to the potential success of a direct marketing enterprise, including that of CSAs. Marketing is also inherent to many drivers of profitability including managing costs, production quality and efficiency, pricing for profit, achieving some minimum level of sales volume, building repeat customers, and managing risk.

Books or Guide about Business Models for businesses that are Pre-Venture

Grocery Store Categories Growth

Define It: Categories In Action

10 minute Free read by Edible-Alpha®

What category means in the context of a grocery store is difficult to define. Categories could be defined as groups of products that meet a similar consumer need or that can substitute for each other. This allows something like snacks, as a category, to cover many different types of products and have a plethora of sub-categories (salty snacks, sweet snacks, etc.).

Article about Business Models for businesses that are Pre-Venture | Startups | Growing and Scaling

Pick Your Own

A Farmer’s Guide To A Pick-Your-Own Operation

28 pages of Free report content by University of Tennessee Extension

Producers interested in a Pick Your Own (PYO) farming business model should analyze whether or not market potential exists before developing the enterprise. Farmers should conduct a market analysis to determine if a potentially profitable market exists for their PYO.

Books or Guide about Business Models for businesses that are Growing and Scaling

FEED Kitchens

Shared-Use Kitchens And Their Tenants: A Shared Path to Financial Sustainability

1 hour & 40 minutes of Free audio by Edible-Alpha®

FEED Kitchens is a shared-use kitchen that also serves as a business incubator for food businesses. Currently, about 80% of their revenue is from fee-for-service kitchen use. They would needabout 45%-50% use (24 hours a day, 365 days a year), up from their current 35% and with a few more anchor tenants to completely cover costs with fee-for-service revenue only.

Podcast about Business Models for businesses that are Pre-Venture | Startups | Growing and Scaling

Food And Tech

Innovation in Food Is Different Than Tech

10 minute Free read by Edible-Alpha®

Big food companies realize that they need to innovate. Rather than innovating only in-house, many have been acquiring or strategically investing in new brands at a rapid pace. Innovation in food needs to be matched with an emotional and cultural connection to the consumer through relentless communication about food company's brand promise.

Article about Business Models for businesses that are Growing and Scaling

On-Farm Weddings

Entertainment Farming and Agri-Tourism

16 pages of Free report content by NCAT/ATTRA

Small diversified farms are ideally suited to agri-entertainment. The chief qualification for the rural landowner who expects to make a living from the land through agri-tourism is the desire and the ability to cater to tourists and meet their expectations of a farm visit.

Books or Guide about Business Models for businesses that are Growing and Scaling

Amazon’s Acquisition of Whole Foods Disrupts Distribution And Presents Opportunities

20 minute Free read by Edible-Alpha®

There are many reasons why selling food online is difficult. When cognitive neuroscientist track our brain activity as it relates to food, they find that the pleasure centers of our brains light up when we eat and even when we shop. This acquisition opens the possibility that consumers can benefit without degrading their shopping experience.

Article about Business Models for businesses that are Growing and Scaling

True “Disruption” of Food Is Difficult

10 minute Free read by Edible-Alpha®

Consumer tastes, preferences and expectations around food consumption and distribution are changing. People are demanding more healthy food while also sometimes making the foray into purchasing food items online, mostly non-perishable, potentially hollowing out the center of grocery stores.

Article about Business Models for businesses that are Pre-Venture | Startups

Wisconsin Food Hub Cooperative

Food Hubs with Tara Roberts-Turner of the Wisconsin Food Hub Cooperative

55 minutes of Free audio by Edible-Alpha®

Due to its business model, Wisconsin Food Hub Co-op needed to reach at least $3.3 million in sales to break even. To maintain their margins, they built capacity through adequate staffing and have cheap warehouse space close to their farmers which serves only cooling and aggregation/distribution functions, rather than other forms of value-added processing.

Podcast about Business Models for businesses that are Growing and Scaling

Yumbuttervideo

The Three Pillars of Yumbutter’s Brand

5 minutes of Free video by Edible-Alpha®

Matt D'Amour of Yumbutter talks about the importance of having multiple things that distinguish your food brand so you can remain defensibly unique and mitigate the risk of competition. They joined the food scene when their category (nut butters) was not crowded yet and they were positioned well to overcome roadblocks.

Video about Business Models for businesses that are Pre-Venture | Startups | Growing and Scaling

USDA VAPGvideo

Working With Grants Like The USDA’s Value-Added Producer Grant

15 minutes of Paid video by Edible-Alpha®

The best entrepreneurial candidates for VAPG do their due diligence, looking at all aspects of the business, like financing, marketing, product testing, talking to others and hire a team (like lawyers, accountants, etc.) that can help them before rushing into the process.
This content is only available to subscribers.

Video about Business Models for businesses that are Pre-Venture | Startups

Underground Food Collectivevideo

Underground Food Collective’s Horizontally Integrated Business Model

5 minutes of Free video by Edible-Alpha®

Jonny Hunter of the Underground Food Collective talks about his company's horizontally integrated business model and the efficiencies of sharing a common a common brand, administrative services and marketing across multiple related business entities through shared ownership, experienced management and shared consumer insights.

Video about Business Models for businesses that are Growing and Scaling

Edible Startup Summitvideo

Advice From Food Entrepreneurs to Food Entrepreneurs

35 minutes of Paid video by Edible-Alpha®

Having your own business is difficult and as a founder, you start out with just you. So many things that are difficult to deal with happen in business and how you adapt is key to business survival. Finding creative revenue streams and maybe even a new business model can be the way your business survives deaths, fires and funding falling through.
This content is only available to subscribers.

Video about Business Models for businesses that are Pre-Venture | Startups

Financing Your Value-Added Farm or Food Businessvideo

Financing Food and Beverage Businesses, An Overview

55 minutes of Paid video by Edible-Alpha®

Food, beverage and value-added agriculture businesses need to raise money serially in order to grow. And, they need different kinds of money at different stages of their growth path. And, specific sources of money are often for specific uses, and all of this needs to be documented.
This content is only available to subscribers.

Video about Business Models for businesses that are Growing and Scaling

Grocery-Store-Brands-Graphic

New National Brands Drive CPG Innovation, Inspire M&A

5 minute Free read by Edible-Alpha®

Financing food businesses is getting more complicated, with national brands/CPG producers having to raise millions to support their growth. However, large, established food companies are often slow to innovate and this provides an opportunity for those companies to make a strategic investment in up-and coming brands.

Article about Business Models for businesses that are Growing and Scaling

The Conscious Carnivore

Black Earth Meats Evolves Into Conscious Carnivore

1 hour & 30 minutes of Free audio by Edible-Alpha®

Conscious Carnivore, a whole animal retail butcher shop in Madison, WI evolved from Black Earth Meats (Black Earth, Wisconsin), a larger scale meat production facility and wholesale brand due to business challenges and some of the advantages of retail.

Podcast about Business Models for businesses that are Growing and Scaling

Black Earth Meats

Biological Farming and Human Scale Meat

1 hour & 35 minutes of Free audio by Edible-Alpha®

To satisfy demand for local/organic meats, Barlett Durand needed consistent throughput and quality. Rather than scaling up to compete with large-scale industrialized meat processors or launching a direct to consumer farm, he began aggregating meat from existing local farms under the brand Black Earth Meats.

Podcast about Business Models for businesses that are Growing and Scaling

Chocolaterian

A Food Business Model Journey with Leanne Cordisco

55 minutes of Free audio by Edible-Alpha®

Leanne Cordisco started out making a toffee for wholesale via a local distributor. However, she realized that she did not want to raise the capital to cover at least $1 million of upfront costs to support a national brand. She opened Chocolaterian as another revenue stream and more immediate source of cash flow, and now it is her main business model.

Podcast about Business Models for businesses that are Growing and Scaling

Gorilly Goods

Getting All The Way to a Strategic Investment In Your Food Company

50 minutes of Free audio by Edible-Alpha®

Stephen and Chris McDiarmid of Gorilly Goods, a certified organic raw healthy snack maker in Jackson, Wisconsin talk about how their dehydration process and unique flavor profiles make them defensibly unique from other snack brands and how focusing on pitching their business model led to strategic investment in their company.

Podcast about Business Models for businesses that are Growing and Scaling

Creme de la Coulee

Growing An Artisan Cheese Company By Selling Direct to Consumers

30 minutes of Free audio by Edible-Alpha®

Bill Anderson of Creme de la Coulee is a Wisconsin local artisan cheese maker who uses a CSA model through a cheese of the month club to connect directly with consumers. He talks about what it takes to grow a local artisan cheese company and what you have to consider when thinking about scaling that up.

Podcast about Business Models for businesses that are Growing and Scaling