Mission Kitchen on founders, failures & the future of food
No se pudo agregar al carrito
Solo puedes tener X títulos en el carrito para realizar el pago.
Add to Cart failed.
Por favor prueba de nuevo más tarde
Error al Agregar a Lista de Deseos.
Por favor prueba de nuevo más tarde
Error al eliminar de la lista de deseos.
Por favor prueba de nuevo más tarde
Error al añadir a tu biblioteca
Por favor intenta de nuevo
Error al seguir el podcast
Intenta nuevamente
Error al dejar de seguir el podcast
Intenta nuevamente
Mission Kitchen on founders, failures & the future of food
-
Narrado por:
-
De:
Acerca de esta escucha
“There’s no shortage of ideas. What’s rare is the mindset to survive the hard parts.”
In this episode Ruth talks to Charlie Gent, founder of Mission Kitchen, a London-based workspace and incubator for food founders.
They explore what it really takes to scale a food business today - from product development and manufacturing to community, mentorship, and the emotional highs and lows of founder life. You’ll hear about the power of physical space, how DTC has changed early brand building, and why taste still reigns above all.
Plus: which categories are heating up, why pickles and pulses are having a moment, and what makes a "safe place to fail."
adbl_web_global_use_to_activate_T1_webcro805_stickypopup
Todavía no hay opiniones