I am not sure which I am enjoying more - this very interesting book about food entrepreneurs or the food itself. Rachel Hofstetter's account of how roughly 10 food start ups made success from their idea is a fast paced, informative and thoroughly enjoyable read. Her criterion was that each company had to begin in the last 10 years and still be majority owned by the founders at time of publication.
Hofstetter's background at a food editor at O and Reader's Digest has exposed her to possibly hundreds of interesting companies competing against the big food conglamerates that now dominant the shelves of our main stream grocers.
She has chosen wonderful David vs Goliath anecdotes of start ups working both against the popular conventions of the market place and entrenched products by largely working with elbow grease, a belief in their products and incredible fortitude.
The products range from wine, chocolate to granola, chips. burritos, baby food and flavored waters. In each case there are both competitors and an opportunity to redefine the space. Cameron Hughes' wine business is big and completely challenges the contradiction of cheap high quality wine. Evol's burrito's and prepared frozen plates both taste good and won't kill you with chemicals, nor will the innovative Popchips or new style microwave popcorn.
The book focuses on the challenges of successful start ups. Each chapter both profiles the founder's and their product and provides some unique learning lessons for the reader ranging from patience, budgeting, research, marketing and of course hard work.
It's meant to inform, inspire and make the reader feel good and it certainly does. It also succeeds in raising one's awareness of brands and health. Given the appalling job the FDA is doing at regulating and educating the public on the use of drugs, chemicals, pesticides and hormones in all strains of our food chain it's imperative for us to have more food entrepreneurs that bring us the food that tastes good and won't kill us and writers that can equally keep us informed on their progress and important trends.
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Cooking up a business
I was presented the opportunity to take an entrepreneur course at the University of Baltimore (ENTR 300) this Fall 2015 semester. Little did I know of the value of this course when applied to the different types of business out there, in particular food. We were assigned many texts this semester and as a foodie I instantly gravitated to Cooking up business. A "how to" on health awareness and the redefining of the food industry and the dangerous products that line the shelves of grocery stores and families kitchen cabinets. This book inspires the entrepreneur to take an existing problem and find a solution for it rather than creating a new product. The search for a healthier food product is an admirable one.
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Reviewed in the United States on January 29, 2014
Reviewed in the United States on December 8, 2015
I was presented the opportunity to take an entrepreneur course at the University of Baltimore (ENTR 300) this Fall 2015 semester. Little did I know of the value of this course when applied to the different types of business out there, in particular food. We were assigned many texts this semester and as a foodie I instantly gravitated to Cooking up business. A "how to" on health awareness and the redefining of the food industry and the dangerous products that line the shelves of grocery stores and families kitchen cabinets. This book inspires the entrepreneur to take an existing problem and find a solution for it rather than creating a new product. The search for a healthier food product is an admirable one.
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Reviewed in the United States on December 5, 2013
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HITLISTER
Most inspirational (food) business book EVER
Reviewed in the United Kingdom on February 27, 2016
