There is no single right way to build a food company. In the end, you will always want to decide what is best for you and your startup. However, there are some tricks and tips that can help make your entrepreneurial journey less bumpy. And no-one is more familiar with those bumps than the people who have been there and done it themselves.
At the ProVeg Incubator, we’re delighted to be building a lifelong, collaborative community of startup founders. After successfully completing our accelerator programme, startups join our alumni, and we continue to support them for as long as they need us. What’s more, they also support one another by exchanging resources, sharing contacts, and offering advice.
We asked the founders of six of our alumni the same question: “In your opinion, what does it take for a startup to be successful?”. Here is what they told us.
Stéphanie from The Fast Good Company:
To begin with, a product that the market needs, a good story that people believe in, and a mission that others can get behind. Once you have established that, you need the right margins and the capacity to be able to scale your products.