The Tidbit
The 20tidbit 20final

Do you run a small business, or have dreams to start one? Each week on The Tidbit, brought to you by Cureate, we discuss tidbits of knowledge around starting and running a small business with a food and beverage lens. Show host Kim Bryden sits down with guest experts and shares trending new topics on food, business and culture to help best prepare you for your business journey.

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    How to Create Infrastructure and Support for Entrepreneurial Ecosystems

    How can we create ecosystems that build supportive infrastructure where small business owners feel taken care of and supported? Think of the base of Maslow’s Hierarchy - shelter, location. If you can’t rely on your business home to be a constant, how will you ever be able to grow? Naturally you’ll always be operating out of a scarcity mindset. We sit down with entrepreneurship ecosystem builder Dominic Bonaduce to discuss. Dom oversees Alley’s operations in Washington, DC and manages collaboration between Alley and their partners at Verizon to help the community build next-level ecosystems for entrepreneurs.

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    Liberating Artisans One Barrel at a Time: Freestate Cooperage

    Have you ever been ready for growth but external factors limited your ability to reach your goals? This is the piece of the supply chain puzzle that Alice Blayne-Allard identified as a problem area as our craft spirits industry continues to boom. Freestate Cooperage is the only #madeinMaryland cooperage, creating heritage new white oak barrels for Mid-Atlantic made spirits. Fun fact: Alice is also the 2nd woman-owned cooperage owner in the entire United States. Tune into this live TED-Style talk to learn more about this fascinating part of the food business supply chain.

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    From Foodservice to Fridge: The Soom Story

    Three sisters out of Philadelphia — Jackie, Shelby, and Amy Zitelman — started Soom Foods. Their goal? To make tahini a staple in American pantries. But to start, they began with chefs. Who are your early adopters and how can those customers become your biggest brand advocates? How do you know when to diversify your sales channels? Tune into this episode of The Tidbit to learn the Soom story with CEO, Shelby Zitelman.

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    3 Tips on Increasing Your Social Capital

    We talk a lot about access to financial capital when starting a business - who has capital, how can you pitch to get more capital, what can you do to prove you’re worth capital, etc. What we don't talk enough about is access to social capital. In today’s era, one could plainly state that it is the sum of people you surround yourself with. But… what if you weren’t born into a particular sphere of people? What if you just don’t know how to expand your circle of connection? Tune into this episode of The Tidbit to find out three tips on how-to increase your social capital.

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    Government's Role in Food Procurement: Baltimore

    We're live on-site at the Chesapeake Food Summit where we're learning about innovation in food systems change throughout this region. One of the biggest areas of opportunity to effectuate change is through procurement - hello, local sourcing! We sit down with Baltimore Food Policy Director, Holly Freishtat, to talk about government's role in sourcing food and how contracts can be written (and broken!) to better align with our values.

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    Building 30+ Years of Service: Occasions Caterers

    In 1986, Occasions Caterers started in a tiny apartment kitchen with just a few printed business cards and a small van. They gradually built a team of executives, chefs, captains and waiters who were also committed to the Co-Founders’ vision (fun fact: the Co-Founders are also twin brothers!). Fast forward thirty years later and Occasions has indeed grown but the focus remains the same: a boutique approach to full-service catering with a focus on custom menus, creative décor, expert planning and gracious service. We sit down with Co-Founder and Creative Director, Eric Michael, and VP of Business Development, Matt Sipala to ask the questions: from a catering/event perspective, what does the "everything local" movement mean in terms of new business opportunities for local small businesses? How can small businesses ensure they’re on the radar of companies like Occasions? ...and much more! Tune in to find out their tidbits of knowledge on running a business for over 30 years.

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    Food and Experience Design

    Food is a multi-sensory experience, but typically served in a semi-standard setting - or at least in a setting one is used to experiencing food. What if you took a part each piece of that sensory experience and created a new way of consuming, a new way of looking at food or beverage by getting hyper-focused on one of your senses? We're joined today by Kelly Bryden, Art Director for the Rosé Mansion in New York City and the upcoming Museum of Pizza. As you to listen to our conversation, think: how can I be intentional and thoughtful with the ways in which I am creating my brand’s food or beverage experience AND are there ways we can focus on an aspect of our product to create a memory beyond just taste, convenience, and price point. Holiday season is right around the corner - and it’s the time when people have disposable income to spend and are looking for experiential gifts. Turn your creativity into a profit.

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    5 Ways to Save When Sourcing Locally

    Over the past two seasons of The Tidbit we’ve discussed the foundations of starting a business, tactics to grow one’s business, and we’ve featured some amazing small business owners and their entrepreneurial journeys. As we head into our third season, we are going to take those topics and add another key voice to the conversation. Who are the businesses that are putting their money where their mouth is to buy from local businesses? Who are the organizations breaking down barriers to entry for entrepreneurship? This episode of The Tidbit is a minisode, a teaser, to explore that demand generation and how, as Buyers committed to the local economy, you can save when sourcing from small business.

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    Homegrown by Heroes: Differentiating Veteran-Produced Products in Competitive Markets

    The Homegrown by Heroes program provides consumers a tangible way to support veterans. We're joined in-studio with Gary Matteson from the Farm Credit Council (the trade association for the nationwide Farm Credit System) and Calvin Riggleman, the owner of Big Riggs farm - an idea that was born in the sandy deserts of Iraq in 2003. Cal shares his story from military to civilian life, and finding a newfound comraderie in the Homegrown by Heroes program for his West Virginia farm and distillery operation.

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    Entrepreneurship Meets Food Science

    Entrepreneurship meets food science on this episode of The Tidbit with Dr. Eric Schulze — VP of Product and Regulation at one of the leading cell-based meat companies, Memphis Meats. We talk manufacturing of cell-based meat and its impact on our future. Plus his tips on building a business without a predetermined roadmap, and how to make the world more creatively nerdy.

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