Innovation in the food and beverage industry drives competition over big food flavour rotations and provides consumers with more choice.
My guest this week on the podcast is Mark Beattie, a self-proclaimed ‘innovation junkie, that has transformed the humble egg into a successful business catering to the hospitality sector.
Mark’s company, Eggzi, produces free range and pasteurised eggs for chefs and bartenders, and is a perfect example of how true innovation paired with strategy and systems can create a profitable business that doesn’t need to compete on price.
In this episode, Mark takes you through how innovating in many aspects of the business has driven their success, and why anyone should be able to do it. We delve into his journey of turning the unassuming egg into a market necessity, his steadfast commitment to the Blue Ocean Strategy as a defence against price wars, and why he’ll never ask his mum for feedback.
You’ll discover: How he uncovered an untapped buyer group.
🍳 Questions to ask yourself when innovating a new product to determine its viability.
🍳 Their focus on branding and packaging, and how it is helped their product ‘sell itself.’
🍳 How the Blue Ocean Strategy helped them outsmart big competitors on price.
🍳 Different models of innovation (outside of just product).
🍳 Why do you need to account for a ‘worst case scenario’ at the start?
🍳 How the egg shortage transformed their business for the better.
LINKS & RESOURCES
Season 16
Season 16, out now, is 'Planning Season' and is being presented by Foodpreneurs Festival - a must-attend event dedicated to bringing consumer packaged goods food, drink (alc and non-alc), pet and supplements brand owners, buyers, media, industry specialists, distributors and investors together under one roof.
Here’s why you should be there:
Schedule May 21-22 in your diary and click this link to see how you can be part of it.
