I’m sure many of you can relate to this! We've all been through those big moments that suddenly shake up our lives and make us rethink everything – it could be an unexpected illness, a family emergency, a career setback, or even a surprise accident. These are the moments that can turn our world upside down in the blink of an eye. As a marketer, I totally get how these life-altering events can throw entrepreneurs into a loop. So, let's talk about what we, as entrepreneurs, should do when life hits us with significant moments. How can we deal with these disruptions and keep our businesses movi ..read more

Today I'm answering some of the questions I'm frequently asked by clients and listeners. This year, I've been talking a lot about RangeMe, and the number one response I get is, “What the heck is RangeMe, and should I be using it?” (Spoiler alert: if you are a food brand considering retail sales, the answer is yes, you need it!) The other top question we're asked is "if I send you some free food, will you promote it for me?" Find out why we don’t -- and why you shouldn’t be asking.  There is one common thread in both of these topics, and that's there is no magic bullet for food marketing ..read more

Welcome back to the Virginia Foodie Podcast! In this episode, we have a very special guest who we’ve been admiring from afar as her business has steadily grown its reputation and its fanbase over the years. Lesley Riley is the founder and CEO of the gourmet food brand Mama’s Biscuits and she came to our attention when she was able to secure a spot on Walmart’s shelves several years ago. Since then, her products have been picked up by Wegmans, Publix, and Trader Joe’s. These are great retail channels for craft food brands, and she promises us that there are more coming soon. In our conversatio ..read more

I'm one year in and today's episode is the start of some new content.  I'll still be doing interviews with craft food brands that are making waves. I'll still give you access to other industry experts, but we're shifting things up to make The Virginia Foodie a weekly podcast and my interviews will be interspersed with marketing tips and strategic advice -- all pulled straight from the challenges I'm seeing my own clients face.  To kick things off, today's episode will focus on marketing coaching and why engaging a marketing coach could be just the thing to take your business to the n ..read more

Farmstyle hospitality, craft beers, fresh coffee, and baked goods, Fine Creek Brewing Company has something to satiate every palette! On today’s episode, we speak with head chef, Sarah Tocco, about the close-knit team, ever-evolving menu, and culture of foraging for flavor at this wonderful hidden gem. Sarah kicks off our episode with an introduction to the food and brewing philosophy at Fine Creek Brewing Company, and the history of the general store, brewery, accommodation, and wedding venue. She introduces us to the three-barrel system that the brewery runs according to, before we speak abo ..read more

Just a few months after our last conversation, Emily Harspter of SugarBear Cville is back on the podcast to give us the latest updates about the progress of her ice cream brand. It’s truly an adventure, she says, to be a one-woman team who has now grown the brand by partnering with seven individual businesses. But it’s a rollercoaster ride worthy to be enjoyed nonetheless. In this sweet conversation, Emily will take us on her journey of growing her good food brand, what she is currently doing, and what she is planning next. SugarBear Cville’s story is also a great testament to how significant ..read more

One of the scariest (or bravest) things a food brand could do is go straight from a recipe idea to the shelf. No market testing or selling in a specialty store. It’s every startup’s dream - or nightmare if done poorly! Emily Harpster of SugarBear Cville has done just that, and her story is a great opportunity to learn about a startup retail brand in the very early stages of development. In this episode, we speak about some of the challenges most startup food brands face and why vision and determination play a huge role in achieving and sustaining success.  SugarBear is off to a good start ..read more

The food industry is highly seasonal, dictated by trends, occasions, the weather, and of course, what foods are actually in season. And the ever-growing demand for fresh produce and great flavors has gotten food industries constantly expanding their markets. The rapid changes in season and trends, coupled with intermittent demand require food manufacturers and businesses to always be two steps ahead, forecasting and preparing to meet the needs of their varying customers.  I always talk about the month of September as the start of your 100-day mark to prepare your sales and marketing engin ..read more

Tune into today’s conversation to meet Michael Reilly, co-founder of Foodshed Capital, and hear about his nonprofit loan fund, which helps clients in farming and beyond. Since making their first loan in January of 2019, Foodshed Capital has contributed over $600,000 in low- or no-interest loans to farms and food enterprises and 85 percent of these loans have gone to businesses owned, at least in part, by women and people of color. Foodshed Capital offers services that go beyond funding with a view to equipping businesses with the education and tools they need to succeed, and Michael gives us a ..read more

Today I'm answering some of the questions I'm frequently asked by clients and listeners. This year, I've been talking a lot about RangeMe, and the number one response I get is, “What the heck is RangeMe, and should I be using it?” (Spoiler alert: if you are a food brand considering retail sales, the answer is yes, you need it!) The other top question we're asked is "if I send you some free food, will you promote it for me?" Find out why we don’t -- and why you shouldn’t be asking.  There is one common thread in both of these topics, and that's there is no magic bullet for food marketing ..read more