Our food industry consulting services focus on growing revenues and profits in a sustainable manner.
Everybody loves food. At Ground Floor Partners, we love food businesses, especially:
- 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 business at a time. Some of the 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.
What Can We Do For You?
Market Research and Analysis
Gain a deeper understanding of your customers, your competition, industry trends, market opportunities, and environmenatal and regulatory risks.
We assess the feasibility of new food products, services, business models, manufacturing facilities, restaurants, and more.
Develop and fine-tune sound marketing strategies that yield solid results. Our comprehensive approach will help you improve marketing ROI, lower management costs, help you better understand your customers, increase customer retention, and generate higher profits.
We help food businesses at every stage to develop solid strategies and planning documents to reduce risk, improve financial stability, and drive revenue growth. We explore options, analyze different scenarios, and help clients balance risks versus rewards.
Adopt Greener, More Ethical Business Practices and Culture
Shift your facilities and processes toward more environmentally sustainable practices, without negatively impacting profits.
Operations and Management Consulting
We help small businesses develop, implement and refine systems, processes, training, job descriptions, roles and responsibilities. This will help you
- Transition the owner away from day-to-day operations
- Raise management expectations and improve accountability from employees
- Reduce risks related to key personnel absences, exits or other conditions
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.