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Announcing our new video series: How to scale up

How do you scale up a business? How do you 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. Join us for a series of 3 brilliant interviews with some amazing vegan business founders to learn how they scaled up.

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037 – How to scale-up your vegan business

When you talk to the founders of vegan companies who have successfully scaled up their businesses, you start to see a lot in common with how they did it. We look at how three vegan businesses successfully scaled up and what we can learn from how they did it.

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Scale-up: Miami Burger

Miami’s founder Tom Bursnall didn’t originally launch Miami Burger to make money. However they soon won an exclusive one year deal with Morrisons supermarket and a listing in Holland & Barrett. In this third in our series of scaling-up interviews, Tom shares Miami Food’s story of how they broke into large retailers.

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Scale-up: Better Nature Tempeh

Better Nature Tempeh hit their first 50 retailers within a couple of months of launching and were in 100 retailers within 6 months. In this second of our scaling up series, co-founder Chris King talks about how the company achieved such fast growth in their early years by embracing a testing culture.

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Scale-up: Fungtn Alcohol Free Beer

Fungtn was a pandemic lock-down start-up business, and the company’s founder Zoey Henderson used that time to take the product from idea to selling thousands of units a month in just one year. In this first episode of our scale-up series, Zoey tells us how she did it.

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Behind the Scenes with Little Green Pigeon

Can you combine an animal sanctuary with a business? We go behind the scenes with Susan Joyce to find out how a serious accident led her to realign her career and set up a bird sanctuary – funded by a greetings card and gift company for people who can’t get enough of pigeons!

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