Do you run a small business, or have dreams to start one? Each week on The Tidbit, brought to you by Cureate, we discuss tidbits of knowledge around starting and running a small business with a food and beverage lens. Show host Kim Bryden sits down with guest experts and shares trending new topics on food, business and culture to help best prepare you for your business journey.
This show records and broadcasts LIVE on Full Service Radio from the lobby of the LINE DC in Adams Morgan, Washington DC.
Wired This Way Author Jessica Carson on Living with Complexity, Light and Darkness
What is this duality? The duality of grief, and also seeing the silver lining. How can one hold that two-sides of the same coin feeling?It’s something I feel so deeply and wonder: is it a trait I was born with or a skill I have cultivated? Does this have anything to do with me being an entrepreneur and running my business for nearly 6 years? Perhaps I’ve built this skill set of duality, of living in and with uncertainty. We explore living with complexity on this episode featuring Jessica Carson. She is currently Georgetown University’s first Expert in Residence and the Director of Innovation at the American Psychological Association. Previously, she held positions at a startup and venture firm, and was a Research Fellow at the National Institutes of Health. With a background in psychology, neuroscience, startups, venture capital, and mindfulness, she has both a scientific and embodied understanding of the unique wiring of entrepreneurial spirits, and empowers them to develop their capacity for self-study. Jessica lives in Washington, D.C. with her cat, Cleopatra.
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How to Build a New Localized Food System
The resiliency of a community depends on engagement with local and regional stakeholders. Tune into this minisode for our three tidbits on how we can build a new localized food system equipped to help communities overcome times of uncertainty.
**IMPORTANT NOTE** We’re spearheading a local supply chain audit. Whether it's the coronavirus pandemic or any other type of disaster, we want to know from the food & beverage small business community (1) what you need in order to weather the storm; (2) what inventory you have on-hand right now to support our regional food supply system — whether it be through donations or through actual sales; and 3) what your production capacity is for the near future.
Please go to http://shopsmall.biz/audit to participate in our audit and get connected with opportunities as they arise.
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Supply Chain: Marketplace Analysis with Danielle Wiener-Bronner, CNN Business
In the name of efficiency and the advent of globalization, we’ve been even more removed from each piece of the supply chain funnel - which then creates a lack of transparency and a lack of control on your supply, inclusive of quality and cost. On this episode, we learn more about the business case as to why "Chipotle is putting farmers under contracts to prevent carne asada shortages" and the impact it has on young farmers. Tune in to hear from the writer of this piece, Danielle Wiener-Bronner, who chats with us about supply chain and her experience overall covering the food sector for CNN Business.
Supply Chain: Sustainable Sourcing with Sarela Herrada, Founder of SIMPLi
With global migration and pandemics knocking at our doorsteps, how are we thinking about our supply chains - who they are benefitting, how they are contributing to the health of our planet and not extracting from it, and how we have more direct relationships with the food we are consuming to know the true impact of how its grown in a healthy and transparent way. This is why we’re sitting down to talk with Sarela Herrada, the Founder of SIMPLi. She focuses on ethical food sourcing to create a vertically integrated supply chain from working directly with the international farming communities to the distribution of products to market. Prior to SIMPLi, Sarela spent 5 years at CAVA Group, where she led supply chain strategy and execution - which included national foodservice distribution for 350+ restaurants under two brand catalogs (CAVA + Zoe's Kitchen) - purchasing over 150MM+ spend and 300+ unique SKUs in various categories. Powered and distributed by Simplecast.
For the Love of Food: A Strategy to Strengthen the Food Workforce with Ona Balkus, DC Food Policy Director
What are you doing to strengthen your workforce, to create camaraderie and community amongst your staff because there are so many foodservice job opportunities on the table? We’re sitting down to talk with Ona Balkus, DC Food Policy Director, to discuss their latest report Make Food Work: A Strategy to Strengthen the DC Food Workforce. Ona’s provides a road map for improving job quality and expanding career pathways within the District’s food workforce. Powered and distributed by Simplecast.
For the Love of Food: Intergenerational Family Business with Co-Owners of Indique and RASA
I always admire individuals who choose, over and over again, a life full of intention — especially when starting food businesses. Why? This industry can try one's patience time and time again with low margins, competitors entering and exiting constantly, and consumer dining habits ever-changing. How does one weather this fluctuation of emotion over multiple generations? I could think of no better than the dads and sons quadruple, Chef KN Vinod and Surfy Rahman, co-owners of Indique, and their respective sons, Rahul Vinod and Sahil Rahman, Founders of RASA. On this episode we talk about their respective business models, how they’re continuing to evolve, and how to set boundaries and wade through emotions of being in-business with your family and friends. Powered and distributed by Simplecast.