In today's episode, we welcome Simon Bos, the visionary behind Mezze and Gravity Well.

Simon, who has a deep understanding of both tech and food industries, discusses the pressing issue of technological inefficiencies in food manufacturing. He narrates the story of how Mezze was conceptualised during a collaboration with Adelie Foods, which initially relied on a call centre in India for order management. By introducing a custom software solution, Mezze transformed the process, allowing customers to place and track orders online efficiently.

Simon explains the function of an ERP (Enterprise Resource Planning) system and why many existing systems fall short for food manufacturing needs. Mezze, as a food-specific ERP, addresses these gaps by providing tailored solutions that reduce administrative burdens and enhance operational efficiency. Additionally, the episode highlights the pivotal role of AI in sustainability efforts, significantly cutting down food waste by optimising order decisions based on various factors.

A significant part of the discussion revolves around the benefits of early tech integration, particularly for scaling businesses. Simon backs his argument with practical examples, demonstrating how tech investments can streamline operations and reduce future headaches. The conversation also touches on government support through Innovate UK, and Simon’s aspirations to expand Mezze's reach to the US market, ensuring small manufacturers can stand toe-to-toe with industry giants.

Throughout the episode, we emphasise the importance of technological evolution in the food sector and how platforms like Mezze can be game-changers. We also encourage listeners to rate and review the podcast and join our community on Facebook.

Timestamps:

• [0:00] Introduction to the episode and guest, Simon Bos.
• [03:15] The technological lag in the food manufacturing industry.
• [07:45] Origin story of Mezze from the collaboration with Adelie Foods.
• [13:20] Explanation of ERP systems and their shortcomings in food manufacturing.
• [16:45] How Mezze addresses specific needs in the food industry.
• [19:30] AI's role in optimising orders and reducing waste.
• [23:50] Impact of government support and Innovate UK's involvement.
• [27:15] Benefits of early tech investment for scaling businesses.
• [31:05] Mezze’s branding flexibility and integration capacity.
• [34:20] Sustainable practices and carbon counting enhancements.
• [38:10] Opportunities and challenges for small food brands.
• [42:00] Plans for US market expansion and further scale-up programs.
• [47:30] Engagement with other technology startups and entrepreneurial ventures.
• [51:10] Closing thoughts and contact information for Simon Bos.

Links and Resources:

Website Link: https://ohforfoodssake.co.uk/

FB Link: https://www.facebook.com/groups/ohforfoodsake

LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/

You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/

For industry consulting from Lucy, connect with her on Instagram or LinkedIn.

Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.

See you next time!

During the episode, we discuss the importance of embracing the role of a people manager once you transition into leadership. The shift from being task-focused to people-focused is pivotal. We share personal stories about how this shift has impacted us and the teams we’ve managed

We also touch upon the art of effective delegation. We open up about our struggles with perfectionism and how letting go of the 'doing' part was initially tough but ultimately beneficial and how delegation not only frees up your time but also fosters the growth of your team.

In addition to that, the episode emphasises the importance of strategic thinking. Moving into a leadership role means that you need to start planning for the long term and align your work with the company’s strategic goals.

We also discuss the pitfalls, such as micromanaging, not adapting your communication style, and the unrealistic expectation of needing to know everything.

The episode aims to remind you that empowering your team and fostering an environment of trust and growth is essential for a successful transition into leadership.

Timestamps

• [00:00] Introduction to the episode and the topic of transitioning into leadership roles.
• [00:16] Lucy welcomes listeners to the "Oh For Foods Sake" podcast and introduces the focus of today’s episode.
• [01:24] Amy discusses her personal experience with Fearless Foodies and the need to step into a leadership role.
• [02:32] The transition from being a technical expert to a leader and its challenges.
• [03:37] Societal issues related to the lack of leadership training.
• [04:47] Amy’s exercise with Donna on recognizing leadership qualities.
• [06:24] Emphasizing the importance of focusing on people management rather than just tasks.
• [08:11] Building high-performing teams through understanding individual strengths.
• [09:07] Importance of learning to delegate effectively and its impact on team growth.
• [13:14] Shifting perspective from technical details to strategic goals.
• [14:39] Understanding the bigger picture and aligning with company goals.
• [16:05] Pitfalls to avoid: Micromanaging and its negative impact.
• [17:26] Adapting your communication style to different audiences.
• [19:26] Accepting that you don't need to be the expert in everything and empowering your team.
• [21:20] Summary of key tips and pitfalls for new leaders.
• [22:16] Closing remarks and invitations to join the community.

Links and Resources:

Website Link: https://ohforfoodssake.co.uk/

FB Link: https://www.facebook.com/groups/ohforfoodsake

LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/

You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/

For industry consulting from Lucy, connect with her on Instagram or LinkedIn.

Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.

See you next time!

In this insightful episode, we explore the evolving landscape of procurement within the food industry with our guest, Michelle Bailey.

We kick off the episode discussing the pivotal role of streamlined procurement processes and the benefits of enabling employees to access product information group-wide, driving efficiency and reducing complexity. Lucy suggests an ambitious idea: an industry-wide global database of all ingredients and whilst the idea poses anti-competitive concerns, the potential benefits are intriguing.

Michelle highlights the importance of creating category strategies within procurement, which enhance transparency about purchasing, supply chains, and supplier expertise. These strategies empower teams, especially those in customer-facing roles, to engage confidently with retailers. She reflects on the transformation from decentralised to centralised procurement approaches, which have significantly improved efficiency and supplier relationships over the years.

Supplier feedback is another key theme, with Michelle stressing its importance in building better supplier-customer relationships. She also addresses the often-overshadowed role of procurement teams in organisations and the challenges they face, such as lack of training and organisational representation. Michelle’s consultancy work focuses on busting the myth that procurement is solely about lower prices; it's about strategic negotiations, especially in volatile markets.

The episode then delves into the confusion around job titles and how similar roles can vary significantly between companies. Amy recalls a course Michelle wrote that demystified procurement for non-specialists and enabled better supplier communication, reinforcing Michelle's mission to empower businesses by developing their procurement skills and confidence.

Effective communication, particularly phone communication, is emphasised as a critical aspect of managing supplier relationships. Despite generational discomfort around phone calls, Michelle, Lucy, and Amy agree on its advantages over emails in enhancing supplier relationships and business outcomes.

The conversation shifts to the complexities of procurement, such as sourcing high-demand raw materials, and the growing importance of sustainability, due diligence, and clear supplier compliance. Michelle and the hosts draw parallels between procurement and new product development (NPD), noting the significant internal communication challenges both faces.

Michelle provides valuable advice on building internal relationships, encouraging less reliance on emails, and emphasising enjoying the journey. She closes with reflections on her career and remaining accessible to listeners for further questions or advice via LinkedIn. The hosts wrap up by inviting listeners to join their Facebook community and connect on LinkedIn for professional services.

Timestamps:

• [00:00] Introduction and Welcome
• [02:45] Guest Introduction: Michelle Bailey's Background
• [05:30] Importance of Streamlined Procurement Processes
• [10:00] Industry-Wide Ingredient Database Proposal
• [12:15] Role of Category Strategies
• [16:40] Evolution of Centralized Procurement
• [20:50] Significance of Supplier Feedback
• [25:00] Challenges in Procurement Roles
• [30:20] Procurement Myths: Beyond Lower Prices
• [35:00] Job Title Confusions and Impact
• [40:10] Effective Communication: Phone vs. Email
• [45:30] Complexities in Procurement and Sustainability
• [50:00] Similarities Between Procurement and NPD
• [55:20] Internal Relationship Building and Career Reflections
• [59:55] Closing Thoughts and Contact Information

Links and Resources:

Website Link: https://ohforfoodssake.co.uk/

FB Link: https://www.facebook.com/groups/ohforfoodsake

LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/

You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/

For industry consulting from Lucy, connect with her on Instagram or LinkedIn.

Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.

See you next time!

In this engaging episode, we explore how the food industry grapples with the dual challenges of sustainability and food production. The conversation begins with Lucy discussing her work with the Future Food Movement and how it has heightened her awareness of sustainable practices in NPD. We highlight that while packaging often steals the spotlight, the real impact is found in ingredient sourcing and production methods.

We then lay out the startling realities of global population growth and the increasing food production demands, pointing out that our current agricultural practices are insufficient for meeting future needs without exacerbating environmental damage.

We underscore the significant contributions of food production to global emissions and the essential, yet often overlooked, issue of food waste, especially in the UK.

The episode takes a practical turn with Lucy sharing detailed examples of how the industry can adopt more sustainable practices, from upcycled ingredients to regenerative farming methods and we also delve into the importance of seasonal diets and provide numerous resources for listeners who want to learn more, including the Future Food Movement and the Ellen MacArthur Foundation's Big Food Redesign Challenge.

We emphasise the importance of ongoing education and the need for industry-wide collaboration to foster real change and call on our listeners to share their insights and experiences to help expand the conversation on sustainability.

Timestamps:

• [00:00] Introduction
• [00:02:19] – Why sustainability matters in the food industry
• [00:03:12] – Global food production and environmental impact
• [00:06:10] – The rising issue of food waste
• [00:08:19]– Overcoming barriers to sustainability
• [00:09:36] – Exploring upcycled ingredients and their benefits
• [00:10:47] – Diet shifts towards sustainability: The Live Well Die
• [00:14:41] – Real-world examples of sustainable practices
• [00:15:39] – Conversations with Debbie Wynn Stanley on innovative farming
• [00:16:29] – The role of procurement in sustainable NPD
• [00:19:23] – The impact of seasonality on ingredient choice
• [00:22:16] – Sustainable sourcing and freezing methods
• [00:24:38] – Inviting listener input and experiences

Links and Resources:

Website Link: https://ohforfoodssake.co.uk/

FB Link: https://www.facebook.com/groups/ohforfoodsake

LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/

You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/

For industry consulting from Lucy, connect with her on Instagram or LinkedIn.

Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.

See you next time!

In this enlightening episode, we delve into common problematic personalities that can derail meetings, coining them as meeting saboteurs.

We start by defining several classic saboteur archetypes, such as "the Dominator," "the Multitasker," "the Rambler," and more. Each type is dissected with care, exploring their typical behaviours and motivations.

Our discussion includes practical tips for managing these individuals — from setting ground rules and using visual aids to having pre-meeting conversations and employing techniques like the "Elmo" (Everybody Let's Move On) method. We emphasise the importance of preparation and setting clear agendas to keep meetings on track.

We also engage in self-reflection, humorously identifying with some of our own saboteur traits. We share personal anecdotes and effective strategies we’ve used in our own careers, making the advice relatable and actionable.

The episode wraps up with a call to action for listeners to reflect on their own experiences with meeting saboteurs and share which strategies have worked for them.

Timestamps

- [00:00] Introduction: Definition of meeting saboteurs

- [00:30] Amy and Lucy's backgrounds and the episode's purpose

- [01:37] Overview of different meeting saboteur personalities

- [02:37] The Dominator: Characteristics and management strategies

- [05:04] The Multitasker: Keeping them engaged and productive

- [09:31] The Rambler: Techniques to keep discussions on track

- [12:01] The Know-It-All: Balancing their input without overshadowing others

- [14:34] The Wet Blanket: Managing negativity and encouraging positivity

- [17:23] The Vacuum: Strategies to handle monopolisers

- [18:17] The importance of preparation and setting agendas

- [19:08] Final reflections and listener call to action

- [19:54] How to connect with Amy and Lucy for further support

Links and Resources:

Website Link: https://ohforfoodssake.co.uk/

FB Link: https://www.facebook.com/groups/ohforfoodsake

LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/

You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/

For industry consulting from Lucy, connect with her on Instagram or LinkedIn.

Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.

See you next time!

We open the episode with an introduction to our guest, Kate Hall from The Full Freezer method who is a passionate advocate for reducing household food waste through innovative freezer usage.

As a seasoned author and influencer in sustainable living practices, Kate elaborates on her Full Freezer method that empowers individuals to better manage their meals using freezers as strategic tools.

Kate explains how freezing acts as a 'pause button' for ingredients that may otherwise spoil if left unused. She introduces practical techniques such as chopping vegetables like peppers before storing them flat in bags—facilitating quicker defrosting when needed spontaneously during meal prep.

The discussion then delves deeper into personalising freezer organisation based on individual cooking habits and challenges. By doing so, people can maintain flexibility in their diets while minimising wastage—a win-win for both wallets and planet earth!

Kate also shares her journey from how managing illness-induced meal planning struggles led her down this path towards becoming an influential figure advocating against unnecessary kitchen disposals to now becoming a successful business owner using her passion for improving food waste.

Timestamps

00:02 – Introduction to guests

05:10 – Importance of reducing household food wastage

12:45 – Introducing “Full-Freezing” methodology

20:30 – Dispelling myths regarding safe storage methods

27 :15– Role played by content creators/influencers shaping public opinion

-35 :40– Alignments necessary between brands/authenticity maintained throughout process

-42 :55– Encouraging listener engagement/reviews/community interaction

Links and Resources:

Website Link: https://ohforfoodssake.co.uk/

FB Link: https://www.facebook.com/groups/ohforfoodsake

LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/

You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/

For industry consulting from Lucy, connect with her on Instagram or LinkedIn.

Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.

See you next time!

Welcome to another insightful episode of Oh for Foods Sake. Today, we're tackling the multifaceted nature of creativity in the food industry, inspired by Arne Dietrich’s quadrant model. Lucy introduces the model featuring four types: deliberate-cognitive, deliberate-emotional, spontaneous-cognitive, and spontaneous-emotional creativity.

Amy explains that creativity is not limited to artists and musicians but can also be expressed through methodical problem-solving, like using a VLOOKUP in Excel.

We illustrate deliberate-cognitive creativity through the example of developing a health-focused food product called "Supernatural’s." This type of creativity builds on existing knowledge and carefully iterates towards innovative solutions.

Moving on to deliberate-emotional creativity, we discuss how major events like COVID-19 shifted consumer behaviour and drove the creation of nostalgic products.

We emphasise the importance of emotional engagement and empathy in developing products that resonate with consumers.

Spontaneous-cognitive creativity, known for its "Eureka" moments, is exemplified through stories like the invention of the microwave. Despite appearing serendipitous, these discoveries often rest on a solid foundation of existing knowledge that allows for sudden, innovative connections.

Finally, we cover spontaneous-emotional creativity, the type most associated with artists and chefs. We share techniques to unlock this creativity, such as engaging in art or dance classes, and highlight the importance of allowing mental space for ideas to emerge organically.

Throughout the episode, we emphasise that everyone has the potential to be creative in their unique way and we encourage listeners to tap into their inherent creativity by exploring different approaches and giving themselves the space and permission to innovate.

Timestamps:

0:00 – Introduction to the Episode

1:19 – Explanation of Arne Dietrich’s Quadrant Model

2:08 – Deliberate and Cognitive Creativity

3:30 – Example: Developing "Supernatural’s"

5:01 – The Importance of Iteration in Creativity

6:37 – Using Data and Gap Analysis in Creativity

7:23 – Deliberate and Emotional Creativity

8:01 – Consumer Behaviour Changes During COVID-19

9:00 – Spontaneous and Cognitive Creativity

10:11 – Example: The Invention of the Microwave

12:12 – Spontaneous and Emotional Creativity

13:17 – Unlocking Creativity Through Extracurricular Activities

14:10 – The Neuroscience of Creativity

15:30 – Methods to Foster Creativity in Teams

16:20 – The Value of Diverse Thinking in Problem-Solving

17:30 – Conclusion: Embracing Different Types of Creativity

Links and Resources:

Website Link: https://ohforfoodssake.co.uk/

FB Link: https://www.facebook.com/groups/ohforfoodsake

LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/

You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/

For industry consulting from Lucy, connect with her on Instagram or LinkedIn.

Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.

See you next time!