Our food industry consulting services focus on growing revenues and profits in a sustainable manner.
Everybody loves food. At Ground Floor Partners, we excel at growing food-related businesses and franchises, especially ones that fit in with:
- Locally grown foods
- Healthy foods
- Organic or Natural foods
- Sustainable production
- Reducing energy usage or negative environmental impact
We’re committed to improving the food system, one small food business at a time. Some of the food-related businesses we work with include:
- Ethnic Supermarkets
- Food Distribution
- Food Manufacturing and Processing
Unlike some of our competitors, we don’t make false promises about doubling revenue within a few months, or turning things around in weeks. We practice what we preach — steady, sustainable growth achieved through hard work, great ideas, superior execution, and ethical marketing.
Common food business and restaurant industry problems we help solve.
How do we market our food business better on social media and the Internet?
Our competitors are all over social media, have mobile apps, and are leaving us in the dust. How can we build a stronger connection with our customers and build a stronger Internet presence so we can increase the average purchase size and shopping frequency?
How do we build a better culture to grow our business?
How do we change our internal culture so we can grow our company going forward? We have extremely high turnover and it is killing us.
How do we adopt greener, more ethical practices for our food business?
We want to shift our facilities and processes toward more environmentally sustainable practices, without negatively impacting profits. What can we do?
How do we expand our restaurant or franchise with the least amount of risk?
We are considering opening a new store/restaurant in another area. We need help analyzing our options to make sure we make the right decision.
How United States food production has changed over the last fifty years.
Just fifty years ago the United States was the undisputed leader in food production and quality. Unfortunately, the same cannot be said today. Yes, we still produce amazing volumes of food, but quality, freshness, safety, and environmental sustainability have all taken a hit. We are degrading our soils; depleting our water tables; polluting our rivers, lakes and oceans with pesticides, antibiotics and petrochemical fertilizers. Consumers are also more and more dependent on foreign producers for critical foods such as fish, fruits, and vegetables. And most of our meat and poultry is now raised in massive confined animal feeding operations (CAFOs).
Climate change, population growth, wasteful farming practices (particularly mono-crop production, overuse of chemicals, poor water management, etc.) are all major risk factors within the United States, and elsewhere. While we can still get almost anything we want at the supermarket, we are seeing more and more spot shortages: everything from slaughtering millions of chickens (bird flu) or tens of thousands of cattle (drought and heat), to massive recalls of lettuce and other produce(e coli).
The solution seems pretty clear: we have to improve our food system, from soup to nuts. Giant farm operations may be efficient in terms of revenue and profits, but they are unsustainable in just about every sense of the word. Obviously we don’t want to throw the baby out with the bathwater. We have made incredible advances in basic and applied science when it comes to food. We just need to sort out the good from the bad. In large part, that means smaller farms, less processing, more attention to the complete production cycle rather than simply optimizing one step at the expense of everything else, respecting workers, and taking care of the environment. It is not going to be easy, and it is not going to happen overnight. But we can do it if we try.
Contact Us now to set up a free initial consultation!