How to scale up
All of our Academy content is exclusive to paid members
Watch the intro video from David above
How do you scale up a business? How do you take what you are doing (maybe from your own home or kitchen) and go from where you are now to breaking into the mass market?
We’ve gone out and found the answers by talking to the companies who have done it. Although we’ve spoken mainly to food and drink businesses in this collection, the majority of the information you are going to learn is relevant whatever industry you are in. You will learn about the fast-growth approach that all these companies took when they first launched and the mindset of the founders – they built companies that were always designed to go mass market.
All the founders in these interviews are all ethically vegan themselves – and that’s been a big driver in their business and their mission. So join us for a series of brilliant interviews with some amazing vegan business founders to learn how they scaled up.
Watch all three interviews plus introductions from David
Over three hours of content, available to all Vegan Business Tribe members as part of your monthly membership.
Fungtn is a vegan beer company with a difference. First, the beer actually contains no alcohol, which make it different enough on its own, but it’s also a beer made from mushrooms.
We talk to founder Zoey Henderson about how she went from having the idea for the company during the first coronavirus lockdown to now selling over 1,000 units a month – all achieved in pretty much a single year.
Better Nature produce Tempeh. It’s a similar product to tofu but is firmer and chunkier and has been enjoyed by millions of Indonesians for centuries.
Chris Kong, Oxford University graduate and co-founder of Better Nature, shares how the company grew from an idea to now being stocked in more that 200 independent retailers across the UK. And how they managed to get into 50 of those retailers within their first 6 months.
You will find Miami Buger on the menu throughout the UK, in restaurant chains like Turtle Bay and the Slug & Lettuce pub chain. You can also buy them frozen through online supermarkets like Ocado and Mighty Plants and (before the pandemic) high-street stores including Holland & Barrett and Morrison’s supermarket. Founder Tom Bursnall shares how they scaled up the business from a local fast food restaurant to one of the sector’s most ethical and exciting burger brands.
60 second takeaways
Zoey talks about why, as a founder, you need to learn how to tell your story.
Chris talks about the importance of testing a concept
Tom shares Miami Burger’s origins and why they didn’t lead with ‘vegan’.