Wild Kombucha: Food Manufacturing in the Mid-Atlantic
Do you run a small business, or have dreams to start one? Each week on The Tidbit, brought to you by Cureate, we discuss tidbits of knowledge around starting and running a small business with a food and beverage lens. Kim Bryden sits down with guest experts and shares trending new topics on food, business and culture to help best prepare you for your business journey.
EPISODE 25: Wild kombucha - FOOD MANUFACTURING IN THE MID-ATLANTIC
A FEW QUOTES
“The invention of American industrialism, the creation of urban life, suburbia and its hamburger-loving teens, better living through plastics, and the financialization of the economy: The straw was there for all these things. You can learn a lot about this country, and the dilemmas of contemporary capitalism, by taking a straw-eyed view.”
“I don’t know what appealed to me so much about paper cups. But I sensed from the outset that paper cups were part of the way America was headed.” - Ray Kroc.
"America was tilting toward speed and disposability. And throwaway products were the future."
"Local governments may legislate the use of the plastic straw, but they can’t do a thing about the vast system that’s attached to the straw, which created first disposable products, then companies, and finally people."
From day #1 - the environment has been crucial to our operations. Drink local is about supporting our local community, supporting the makers in that community. The idea is, if we put our dollars into local shop owners - they put it back into the community. For live wild - our partnership with the National Wildlife Federation AND also how we've built out business. We've built our business in a gutsy way. [...] Don't be afraid to take chances and support your local community while you're at it.
We started our business in Baltimore. [...] The costs are not as high. You don't need to be in New York or LA to reach people in New York or LA.
Spoiler alert: moving into a new BIGGER brewery!
200% increase in three years - with zero outside investment.
Within small businesses and start-up there's this emphasis on run rate, but we never did that. We just sat down and said "what do we have to buy next" and we have grown at a healthy manner instead of stretching ourselves too thin.
We have not forgotten where we came from - we're in 500 stores in a 120 mile radius. It's about saturation and visibility.
Sit down with your local representatives. Get involved in your local government.
The product you can make in-house has much more of an impact than going through a co-packing facility.
- Wild Kombucha - website
- Wild Kombucha - instagram
- Disposable America via The Atlantic
- Starbucks to Outlaw Straws by 2020
- Maryland Boost Fund
- Co-Packer Definition
- Harford County beer: A tour of four breweries shaping the scene
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