The first time I tried Vince it was in a white paper bag, passed to me by its creator Debbie Stowe at one of my live training events. I took it home and over the next few days used it in my family cooking. Nobody noticed until I fessed up that I’d been “watering down” our meat with a dehydrated vegetable mince look alike.
The first time I tried Vince it was in a white paper bag, passed to me by its creator Debbie Stowe at one of my live training events. I took it home and over the next few days used it in my family cooking. Nobody noticed until I fessed up that I’d been “watering down” our meat with a dehydrated vegetable mince look alike.
That of course was exactly how Debbie and her husband Nigel had imagined their vegan product would be most used. Not as a product just for vegans, but as a way to easily introduce more vegetables into family dinners, fitted into our Kiwi dinners, and perhaps dinner plates all over the world.
Considering world domination when you’re a bootstrapped food business operating out of a tiny kitchen is no mean feat, and Debbie and Nigel have had to constantly push past the fear barrier, while ensuring they’re growing at the right pace for themselves, the business and their stockists
Vince is now stocked in supermarkets as well as being sold directly. In today’s MAP IT Marketing episode, Rachel Klaver talks to Debbie about how the business came to be, the help they’ve had along the way, the impact they want to make and what’s next on the growth plan list.
In this episode we cover:
How Vince started
Why this vegan product isn’t marketed specifically to vegans
Some of the challenges in growing the business
How Debbie and Nigel work together
What needs to happen to take Vince beyond New Zealand
What they’ve learned working with supermarkets
Important Links
Find Vince here (including stockists)
Buy your copy of Be a Spider, Build a Web
Become a part of the MAP IT Marketing facebook group
