As technology plays an increasingly central role in our lives, the UK’s startup scene has boomed in the last few years with over 2,000 companies in London’s Silicon Roundabout alone. The foodie-tech entrepreneurial spirit is equally at an all-time high - examples include Housebites, which allows customers to order takeaways online from top chefs and Kogi BBQ, the mobile Korean taco truck that communicates its location exclusively via Twitter. Today, whether you’re in search of a burrito, ramen noodles or a cappuccino, there are apps for ordering each one and an app for ordering all three too.
Droves of young professionals are ditching the corporate rat race in favour of more artisanal, independent foodie endeavours. These new kids on the block are creative, tech savvy and have eagerly brought their buzzwords and Mac Books to shake up the industry as we know it. Crucially, they represent a pro-sustainability, pro-local wave of foodie entrepreneurs that are passionate about the feelgood growth of their sandwich bars and desperate for the right suppliers to help make it happen.
In an age where all you need is a laptop to start a business, the first place to search for fresh produce is the internet. The Yellow Pages and word of mouth are dead; like it or not, the web has taken over and it is down to suppliers to react to the fact. Never mind online payments or a searchable product catalogue, by simply having a website, Facebook page or Twitter account you would have already gained the all-important access to a new generation of food-business owners. With pre-built templates to create a website for free, there is little excuse for a lack of online presence.
As a small business owner operating a pop-up café, the differences I encountered at home and work were stark. At home, I’d order groceries on the web and track deliveries on my smartphone; at work, I’d call a crackly landline and keep my fingers crossed. I’d receive emails at home inviting me to try what’s in season and special offers based on my previous orders; then at work, I’d have to install a fax machine just to get my fruit and veg order in - with special training for staff under 25 who had never seen one before.
As an everyday consumer, intuitive and convenient access was a priority. Why hadn’t this ethos been extended to my food business counterpart?
There have been some advances, such as the commendable Food+Tech, a digital hub connecting food and technology innovators, but with more wholesalers still offline than on, there is still a lot of work to be done to get great suppliers and small independent businesses connected. -
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