food business owner, entrepreneur or technician. Are you Stuck in the Kitchen?
Let’s get real – your killer recipe launched your food business. Whether you craft artisan jam, smoke premium jerky, or blend gourmet granola, that talent got you started. But now you chain yourself to the kitchen day after day, cranking out product after product. Ring any bells?
The Maker’s Trap
Here’s the truth: Your amazing recipe alone won’t build a thriving business. Right now, you think like a technician – spending all day crafting product – when you need to think like an entrepreneur who builds and expands the business. Successful food business owners must rewire their brains from “maker” to “builder.”
Why You Can’t Do It All
Look at your business this way: While you stir pots in the kitchen, no one scouts new customers. While you package products, no one explores faster production methods. While you mix ingredients, no one maps out your company’s future. You’ll burn out if you tackle everything alone – and you shouldn’t. Smart food business owners hand off tasks to grow their company.
Spotting the Problem
How can you transform from product maker into true business owner? Examine your daily routine. When you spend hours measuring ingredients and sealing packages, you’ve trapped yourself in technician mode.
Making the Switch
To think like an entrepreneur rather than just a food business owner, step back from the day-to-day making. This means:
- Writing down exactly how you make your products so others can do it
- Finding and training people to help with production
- Looking for bigger facilities or commercial kitchens for your business
- Spending time planning how to grow your business
Keeping Quality While Growing
You don’t have to stop caring about your product’s quality. Instead, create clear steps that others can follow to make your food just as well as you do. This frees up your time to focus on bigger things, like finding new customers, developing new products, and building your business.
Your First Step Forward
Take one morning each week to work ON your business instead of IN it. During this time, don’t make any product. Instead, plan your next steps, look at your numbers, or research new opportunities. Small steps like these help you shift from being just a food maker to being a true food business owner.
Remember: Your business can’t grow if you’re stuck in the kitchen all day. Start thinking bigger, and your business will have room to grow.
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Crafted Kitchen operates as an incubator-style shared-use commercial kitchen in the Arts District of Los Angeles. We provide small food businesses with the access, tool and resources they need to take their business from a side hustle to a success story. Want to talk about your food business? Schedule a call today!
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