NOSH Bootcamp Winter 2021: Successfully Scaling Your Brand

You know how to make it — but here’s how you make a lot of it.

Transcript

Speaker 1 [00:04] Hi. We're here today to talk about scaling from commercial kitchen to comman. You may be making 100s of pounds today and you're ready to move to making thousands of pounds. And so we're gonna talk about what comes with that transition. My name is Amy Uziak and I'm a business partner at JPG Resources, um, working on the product development side of the business. We are a food innovation team helping brands to succeed. My background is in food science and I have over 20 years working in product development within the industry. Um, every time you scale from one production mode to…

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