To celebrate the British Library's Food Season, this month's Week in the life of... follows Frankie Fox, the co-founder and Head of Innovation for The Foraging Fox, a multi award winning producer of all natural condiments sold across the UK, Germany, The Netherlands and North America. Frankie is an alumni of our Innovating for Growth: Scale-ups programme.
Monday Starts with feeding the chickens and then the school run, dropping off the kids before racing into London to an office in Shoreditch for a feasibility exercise with an external consultant on some particular NPD (new product development) we have been looking at. This involves looking at the whole of market in our major territories for a class of products where we have gathered data ourselves and from our major importers. We look at the products themselves, whether they can be made within our brand values, potential manufacturers for these products, price point, competition, distribution and most importantly the size of the market, potential market share we could gain. It certainly feels a far cry from where it all began with our Original Beetroot Ketchup which started as a kitchen project with the children to teach them to cook with a surplus of beetroot and apples. We spent three years in the family kitchen developing this product, testing it out on family and friends. During which time I took pictures of all the condiments shelves in all my favourite stores looking for a market opportunity for our all natural flavoured ketchup. Once I was convinced there was an opportunity we worked on branding the branding and finally by booking a small producers stand at a trade show with a box of handmade samples to get proof of concept that there was actually a market before launching the company in earnest.
There are always emails to catch up on. My co-founder and a member of team are exhibiting at a trade show in New York and so itâs nice to hear how itâs going and I need to catch up with the manufacturers and suppliers on upcoming production runs for our existing product ranges, and calls with the rest of the team on various different ongoing day to day business. However, I need to dash back as itâs parents evening for my youngest and I make it to her school just in time to meet my husband before sitting down with her teacher.
Tuesday I start the day by dropping the kids at school, early doors as usual and go for a quick run through Hatfield Forest on my way back. Itâs hard to fit exercise in around work and family commitments, so I like to make it part of my daily routine as much as possible. Running is time efficient and I like to be outdoors as much as I can as it really helps to clear my mind for the day. On a purely spiritual level, starting your day in an ancient forest puts everything into perspective!
I am working in the kitchen today on NPD (new product development) on adding products to an existing range and ideas for a new range altogether. This means a lot of time spent on research and time spent in the kitchen developing recipes by trial and error. I put music on whilst I work in the kitchen, and get all the ingredients and utensils out and plan what I am going to do. It pays to be really organised at this stage, and I fastidiously note down and to keep track of any changes I make with each version of any recipe. This is the favourite part of my job. At the moment Iâm learning about a new type of preservation process, which is absolutely fascinating and I have spent hours on YouTube and looking at and trialing various recipes and ideas. I always feel a huge sense of excitement whenever I initiate a new range idea. The process from product inception to the shelf of a supermarket can be a long drawn out and painstaking process which is very involved and you need to invest a lot of time throughout the process so you need a lot of energy and passion for the product to take it through to market. When I am happy with a kitchen recipe for a product and have done the basic costings and understood price points by doing a feasibility exercise I will source and take the recipe to a manufacturer where we will work on manufacturing costings and their kitchen recipe to replicate my kitchen recipe. We have a confidentiality agreement in place with anyone we work with (read more about Trade Secrets in this Irn Bru case study). This next stage can go on for months, one product had so many countless kitchen version from the factory that werenât quite right I started to feel so despondent that this product would never reach the shelf. It did, and I am really glad that we were so thorough and patient with this stage of development. When you are happy with their kitchen trial, then it can go on to the factory trial stage, which is a smaller scale version of full scale production the factory itself. This is when you may find you will need to tweak the recipe and method again to suit the machines, cooking and the factory processes. Itâs always trial and error at each and every stage with larger volumes at stake but we are always learning.
I clear the kitchen, fill the fridge and shelves with my samples, file my notes, shower and get into my evening wear as I am attending an awards ceremony tonight. However, my daughter is competing in her first swimming gala after school today so I need to be there for that first as itâs on my way. I look rather overdressed standing at the poolside cheering my daughter and her school on in a bright red cocktail dress and heels - but she was amazing and so were her whole team so I am bursting with pride and have no time to be self-conscious as I have a train to catch! The event is the Chefâs Choice Awards at The Shard in London, itâs a Food Service Catering Awards event to celebrate the best products in the catering industry. We have created a new food service format for our range of All Natural Beetroot Ketchups to reach a new audience of customers - to date our offerings have only been available in a retail glass format. We decided to enter the awards to support the launch in this market, raise awareness for the products and the brand with wholesalers and food service customers and ultimately boost sales! Our OOH (Out of Home) salesperson is also attending the event with me to ensure we make the most of the event, speak to all the right people and get and convert these leads into sales. Itâs a fun evening and we strike up conversations with other suppliers and wholesalers. To our absolute joy we win the Condiment Category and amazement we win the overall Product of the Year! Iâm grinning ear to ear on the train home, everyone is asleep when I get home and so I leave the award out on the kitchen table for my husband the kids to see in the morning and we can celebrate over cereal.
Wednesday Drop kids into school, a quick run and then catch up with my emails and calls the team about the awards ceremony and decide who we need to follow up with and how. We put together a press release with quotes from the judges to send to relevant media contacts and potential leads. Interview with The Grocer magazine for their piece on the win.
Thursday Drop kids early and dash into London to meet the team in White City, the day is spent in and out of internal meetings. My co-founder and I tend to start the day with a management meeting, then we have a whole team meeting which gives us an update on what everyone is working on. Then we have a specific sales and production planning meeting afterwards to discuss sales figures and stock levels in all territories to manage stock and plan productions.
Friday Back in the Shoreditch office to do an in-depth taste testing session and follow up on the Monday NPD (new product development) meeting. Our monthly Board call to discuss work in progress and priorities. No day is the same and as a founder of a start-up business I have done every role at some point from bookkeeping, packing boxes, trade shows to in-store sampling sessions, so you care passionately about every single detail of the business even if you now have team members doing these functions. I always want to be there to support them in any way I can. It may be Friday but you never really clock off but itâs nice to look forward to spending the weekend in the garden, digging over the vegetable beds with the chickens pecking for worms - chitting potatoes and planting strawberries plants in the polytunnel with the kids and planting new raspberry canes in the fruit cage. Back to where it all started in the garden with the kids. Spring is my favourite time of the year, full of potential and endless possibilities.