Why should I put your products on my shelves?

Blog #2 in a series of 6

1. So, you want to grow your food business

2. Why should I put your products on my shelves?

3. Know your role in your business.

4. Know your numbers.

5. Consistency is everything.

6. What's next in the pipeline?

Is your brand different enough?

I was talking to the food purchasing director for a well known chain of premium retailers and she told me that the people who present new products to her need to know that, to sell their brand, she needs to make some shelf space available therefore she needs to de-list a competitor's products. That’s the harsh reality of growing your business right there, your success will come at the expense of someone else’s failure.

Growing a food business

So, when you're pitching to a buyer, you need to know how your product, service, price and brand strategy compares with your competition and you need to turn any differences into a competitive edge to present a strong case for your products over the competition.

Whether you decide to sell direct to customers online or through the major multiples, knowing your business’s point of difference is critical.

Brand Strategy

Your point of difference informs your brand strategy and as such it is critical to your progress.

Brand Strategy can be defined as the entire experience your customers have with your products.Your brand strategy defines what you stand for, and your business's personality. Whilst it includes your logo, and slogan, those are only creative elements that convey your brand. Instead, your brand lives in every day-to-day interaction you have with your market:

A few years ago, I was approached by a marvellous woman who wanted to launch her own range of ready-to-eat vegetarian meals. She’d identified a strong trend in favour of vegetarianism. She’d married that together with growing requirements in the heat and eat sector and was justifiably proud of the good quality of her recipes. She could have gone to market with just that, but it would have been an uphill struggle to convince buyers to commit to a new supplier when their own, existing suppliers were in the process of developing vegetarian options.