The question: The problem is, I feel like locals want my food to be cheaper. They walk up to my place, look at the menu, and then walk away. I noticed most other shops in the area sell their dishes for less than I do, but if I did that, I wouldn’t cover my costs. Customers who come from further … Read More >>
As a first generation farmer, having been on our farm (Echo Valley Farms) for just 4 years, this season has created opportunity to reflect… Transparency and honesty are values I believe in. If we had it our way, our animals would be on healthy, diverse green pastures all the time, foraging and experiencing all the joys of nature… but at … Read More >>
Starting a business is the easy part, growing a business is the real challenge. There is a quote that goes “Trying to grow your business is like trying to fix the engines of a 747 while it’s still flying in the air!” This rings true for most of us. The problem with most small business owners is not simply that … Read More >>
How does an introvert run an organisation? From a quiet place. My favourite quiet places are in the midst of activity. I love being surrounded by the bustle of our makers, skimming around the edges of this warehouse collecting plates and greeting people who are looking lost. I love being behind the busy bar when everyone’s enjoying themselves too much … Read More >>
We’ve been inward facing for the last few weeks- working on systems, cleaning and reordering, and attempting to finish one task before beginning another. Not my natural tendency, to work sequentially. Mostly projects around here happen in parallel, and iteratively. Our menus, our bar, our incubation processes, the coffee shed’s growth, our storage systems, our mental health… Iterating has become … Read More >>
We’ve been working hard on food maker ‘pitching’ as part of our Silver Chef collaboration – Holy Shiitake. One of the peculiarities of this format is that everyone who signs up is submitting themselves to feedback. They’re offering up ‘drafts’ of their pitches, and hoping to improve them. There aren’t many forums in the food world where people stand up … Read More >>
1. Create routine in my days that allows deep work AND review work: Deep work time every week day morning from 9am – 11am with no exceptions. No meetings in the mornings, no email til midday and then only for 1 hour. Omnifocus review time every day in arvo for 15mins, and then twice a week on a more strategic … Read More >>
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