Insight
Local businesses share the wisdom of experience
E
ven if you aren’t thinking about starting up your own cookie shop or calzone empire, there’s much to be learned from those who have the gumption to earn their living by doing what they love—and then bring it to the masses. We spoke with a variety of Central Indiana business owners—Anne Collins of Agrarian Indy, Kurt Cohen of Arni’s Restaurant, Jennifer Wiese of BeeFree, Mark McSweeney of Broad Ripple Chip Co., Mark Cox and Joshua Henson of Fermenti Artisan, Doug Dayhoff of Upland Brewing Co. and Terry Knudson of Viking Lamb— for some pro tips and advice. Edible Indy: How did you come up with your product/idea? What kind of market research was involved?
BY RACHEL D. RUSSELL PHOTOGRAPHY BY JENNIFER L. RUBENSTEIN GRAPHICS BY CARYN SCHEVING
Agrarian: Andrew Brake had started Naptown Chickens several years before the idea for Agrarian evolved. He had a good feel for the growth of the backyard chicken craze and the need for a store to serve the needs of urban chicken farmers. In discussions with Anne Collins and David Stuckert, it was clear that chicken supplies could not support a retail store but a store with a broader offering of products might be successful. BeeFree: When we discovered that gluten-free was impactful for our son with autism, I started developing recipes for his favorite foods: chocolate chip cookies, pizza and chocolate cake. After we bought and tasted every brand available, my mom and I got busy in the kitchen. We first re-created our family favorites, then we started taking requests. BR Chip: I had extra room in my existing business (Great Harvest Bread) and I wanted to think of something else to do with it. I had seen artisan potato chips sold in other places around the country and, after experimenting, decided to do it. Fermenti: We decided to focus our business on fermented foods as a key beginning step toward healing the body through food and as a missing component to the standard American diet. In addition to reading and demographic research, we saw a gap in the local market for the products that we create. Viking Lamb: My business was born out of necessity—I bought a flock to use that had some issues that needed cleaned up and I had a chance to make some money. EI: What are the biggest challenges you have faced in starting your business?
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edible INDY food start-up boot camp issue 2016
