Tags1-2-1 about me About you accelerating your learning artisan food producers become a better entrepreneur black diamonds boot camp brand brand exposure branding brilliant stuff bringing people together burn-out business books business development business finance business guidance business plan business planning Buyers' Walk buying cafe cafe concept can you afford to give up your day job? casgh flow charcuterie Charlie Richards chestnut brownies choosing a name clever ideas clients CMO consultancy create a powerful network creating a powerful network customer analysis customer engagement customer experience customer segmentation DairySOS Debbie & Andrew's delegating deli Easter easy contact favourite foodie finds 2011 feedback financial management focus group food business expert food business start-up boot camp food cost food producer food quality food retail food service food start-ups forecasting free from funding future of food get in touch getting business momentum glut cooking Good Taste Food GP% gross profit margin growth hanging garden have you got what it takes help help clients thrive in life help is at hand holistic how I can help you how to be Twitter savvy in-aisle research in-depth industry knowledge increasing footfall independent retailers independents inspring people instilling confidence jenny linford Key Performance Indicators la fromagerie latest business thinking le charcutier anglais lessons learned LinkedIn making connections Maltby Street market Marc-Frederic Berry mark-up market analysis marketing marketing strategy marketing tool market research maximising GP% maximising sales mentoring menu engineering mini garden my kitchen cupboard naming your business neal's yard dairy networking New Covent Garden Market olives omega operational support peas Perigord pitching planning practical advice pricing produce profit improvement promoting Qkies QR codes quick wins quince quince pies recipe recipes regular mentoring restaurant revenue forecasting risks & opprtunities analysis risotto rococo RRPs Rude Health Rupert Parsons Safer Food Better Business salad from the sky sales growth seasonal seasonal baking seasonal recipes selling price sharing your vision shopkeeping shoulder of lamb smart execution SMEs social media chart 2011 social media marketing sounding board spend per head Springwise start-up start-ups Stephanie Biteau store concepts strategy stress management Sudi Pigott supermarkets supply chain SWOT tailored solutions the big idea things I love Thomas Coles tools top tips for going it alone top tips for happiness Trine Lai truffles Twitter understanding customer needs unique selling point useful stuff USP what makes a good food shop wholesale prices why start-ups fail wild garlic Womersley Foods working together
Hello & welcome
Hi, I’m Monique.
I help entrepreneurs to start and grow their food businesses.
This website is one way I do that, with the others being consulting, mentoring and my forthcoming book.
I decided early on that I didn’t want to be the type of consultant who leaves behind a PowerPoint presentation which sits on the corner of a desk and gathers dust. That serves no-one, least of all you!
My goal is to give you the practical advice, tools and, perhaps most importantly, the confidence to manage your food business more effectively and more profitably.
I look forward to working with you!
In the meantime … what’s new?
The section below is where I, and guest writers, post topics, events and news that come onto my radar and which I think will be of interest to you. Do join the conversation: I love to hear your views and comments!
It’s updated frequently, so you’ll want to check back often or, even better, subscribe to the “News” rss feed.
Many of us have trouble using our weekends well: chores, errands, inefficient email checking, unconsciously chosen TV marathons, chauffeuring children to and from their activities … This is the paradox of the weekend: You’ve got to commit to taking time … Continue readingby Monique February 27, 2014
Quiet time can be a challenge for the always-on-the-go entrepreneur. Plan ahead to make the most of the down time to recharge your batteries and refocus. 1. Reflect on 2013 Use the break to reflect on where your food business is going. Revisit your business, or growth, plan. Review … Continue readingby Monique December 28, 2013
If you’re like me, the holiday season is a time to reconnect with friends and family, drink a few glasses of bubbly and somewhere in there slip away with a pot of tea and a great book. This season, one of my gifts … Continue readingby Monique December 23, 2013
The winter winds are always inspiring me to reflect on next year – and perhaps try something new. Once Christmas trading is done and dusted, the New Year is a particularly good time to sit down and plan. So, what does 2014 hold for … Continue readingby Monique December 2, 2013
You want to increase turnover and profit, but you’re too busy working for your food business to even think about how to do it, much less do it? For those of you who missed my talk on how to grow … Continue readingby Monique September 14, 2013
Products (and services) may come and go but brands, good ones that is, can endure and leave a lasting legacy. Product parity is rife in many markets, not least in food and drink. Even if you actually do make the … Continue readingby Monique August 19, 2013
What is the difference? Yes, popular products (and services) can become brands in themselves and brand names can refer to products … but there are some fundamental differences. Companies make products. Consumers make brands: products with low emotional involvement are easily … Continue readingby Monique August 8, 2013
How to get a foot in the door … Your product has to be great, that goes without saying, have shelf presence and be supported by a robust marketing plan. Tip #1 Do thorough market research Buyers will expect you … Continue readingby Monique July 4, 2013
Raising equity capital is challenging at best. If you can answer all the questions below it’s more likely that you’re ‘investor ready‘. The size and growth of your market And this includes the potential, as well as limitations, of your product(s). Your business plan … Continue readingby Monique May 21, 2013
Is it better to seek as much input as possible or keep your cards close to your chest? On the one hand, the more you share your business idea with others, the more feedback you’ll receive to help you refine your … Continue readingby Monique February 11, 2013Next Page »