Here’s an excerpt from the opening remarks made by Alex Ginsberg, Founder of Lean Food Startup, at last week’s inaugural Lean Food Startup event hosted by Union Seminary:
First, some introductions are in order about who has helped organize this event:
The Lean Startup movement has its roots in the tech world, where it advances practices that get startups to focus on only those actions that add value to customers, so that entrepreneurs don’t spend precious time and money building something that nobody really wants.
Constantly improve your understanding of what customers want through frequent experimentation is at the heart of how lean practices can help entrepreneurs eliminate waste. A key component is to make tweaks to your product, business model, sales pitch, marketing, and other business operations based on measurable feedback. Instead of building the perfect, all-encompassing product right away, lean advocates building the minimum viable version that can test the riskiest parts of your idea and business model.
One of the big premises of the Lean startup movement is that it’s easier and cheaper to experiment, learn and start up a company in the tech space than ever before. While much of the Lean philosophies seem to be applicable to food, it is unclear whether the premise that experimentation, learning and starting up is cheap and easy applies to the food industry.
I would argue that new business models such as food trucks and pop-ups, and resources such as incubator kitchens are making learning cheaper. But, do these lead to sustainable businesses? This panel (and the Lean Food Startup as a whole) is going to address some of these topics and this question as a whole.