How to Avoid Badvice

This post is written for foodpreneurs but is really for anyone with a dream, a vision, an ambition or just an idea. It’s a post that will resonate with anyone working towards a goal or an end point. On the surface this is all about advice and support but it’s a really specialist area of advice and support that I want to talk about. It’s the area of advice and support that nobody asked for, that nobody really wants and that usually comes from a position of ignorance, arrogance and an over-inflated sense of self. The advice I want to talk about is advice that’s imposed upon you and is usually bad, oh so bad; so bad that it definitely falls under the category of Badvice. All is not lost though, I think I’ve found a way to deal with Badvice, or certainly one that is working for me so hopefully you can take it into your life and never have to politely nod and smile ever again!

I think we’ve all been in this situation before but imagine the scene: you’re meeting an old friend that you haven’t seen for years. The conversation is flowing and you’re reminiscing about old times. All is good. Then comes the precursor to the Badvice stream as they ask, ‘so tell me what’s new, what are you working on?’ Now, at this point you’re really excited to share your new project with your old friend. You’ve just started your own food business and you think you’ve found the next big thing. You’ve built your brand and sales are going really well at local shows and online. Your next step is to scale up to take the business to the next level. As you’re answering the question you can see that your old friend isn’t really listening and just looks like an opportunity to talk; and then they hit you with it:

‘What you want to be doing is…’

Boom. The Badvice Bombshell.

They go off into a monologue of how you should be proud of what you’ve done but if you could do these three things differently it would really make a difference. They also suggest trying a load of things that you probably looked at doing in your first week but realised very quickly that they wouldn’t work. They will talk at you with such confidence that it will leave you wondering why you never realised that the person you’d known for over half your life was a reclusive Richard Branson. Who knew that a Teaching Assistant would be so knowledgeable about running a food business?! Arrrghh!

That’s not the only form that Badvice can take though; the other type comes in the form of feedback and usually opens with something like: ‘can I just give you some feedback..’ Well you’re clearly going to anyway so don’t let me stop you! In my experience, this statement-disguised-as-a-question most commonly occurs after someone has tried a FREE sample of your product and tends to go a little something like this:

THEM: ‘Can I just give you some feedback?’

ME (outwardly): ‘Yeh, sure it’s a gift!’

ME (inwardly): ‘Go on…’

THEM: ‘I mean it’s not for me but if you could swap the cherries for raisins I think it would do really well.’

ME (outwardly): ‘Oh, nice one. I’ll give that a go. Thanks!’

ME (inwardly): ‘Cheers dickhead! Not already thought of that one. I’ll look forward to seeing whatever it is your business does and offering my expert advice on that!’

Unfortunately, I’ve found myself in these situations more times than I care to count (I cringe to think about it but I’m sure I’ve been the Badvisor at some point too), and I get that most people think they’re being helpful; however, more often than not it just acts as a little seed of doubt or annoyance that can grow and flourish. So, it needs dealing with, right?

Here’s a method that I’ve started using and it seems to be tackling the Badvisors before they can get into their full swing. It’s quite simple so maybe you could also get some success from this too. It goes a little something like this:

THEM: ‘What you want to be doing is…’

ME: ‘Can I just stop you there for a second?’

*walkaway and never come back*

Job done! Give it a try!

Now, on a more serious note, I’m not advocating rubbishing all advice out there. Entrepreneurship can feel like a very lonely world and I am a big ambassador for gathering opinions and success stories to build into your own world. Books, podcasts, consultants, family and friends are all fantastic sources of advice and support. I think it’s a good thing to surround yourself with people and resources that you trust. They’re great as a sounding board or to help coach direction or just to bounce ideas around because saying them out loud sometimes gives them arms and legs. However, if you are to take just one piece of advice from me, let it be this:

You don’t need anyone’s advice. It might help to substantiate what you were already thinking or to provide a different perspective but have the confidence in your own thoughts and convictions. You’re probably much much better at what you do than you give yourself credit for. Take a run at it.

Northern Munkee.


Food Brands Paying It Forward

On the whole capitalism and business in general get a bad press. It’s viewed by many as a ruthless, Machiavellian world where it’s dog eat dog and I’ll eat your dog! Now, please don’t be alarmed, I’m not about to stand on my soap box but I do want to shine a light on some of the positivity that emanates from the Food and Drink industry and how some of the preconceived ideas are misconceptions

Firstly, let’s be frank: people are in business to make money. Unless it’s a not-for-profit organisation you need to accept that it will never be completely altruistic. However that doesn’t mean that it’s every man for himself; in fact, with the new wave of foodpreneurs, it’s far from it. Many successful new businesses will attribute some of their fortunes to the advice of other business leaders or a well-placed mentor. In my experience of the world of foodpreneurs I have been surprised at how open people are to share contacts, ideas and resources in a symbiotic bid for success. If you ever peek behind the curtain of foodpreneurship you’ll find an amicable, humble and transparent bunch willing to help, listen and advise. Some people call it karma, some people sat it’s ‘paying it forward’ whatever the term used it can be a great help.

There are thousands of examples out there but let me share one example of this positive light that I came across recently…

This example involves two businesses not selling in the same category, not geographically close and not even at the same stage of business development however they do share a passion: producing great food with a brand that people can get fanatical about.


Funky Nut Company was founded in 2014 on The Wirral by Julian Campbell and Vigor Foods in 2017 by Paul Rampal in Broxbourne. Julian is currently into his 4th year building distribution and sales of his nut butter brand empire and business is booming with plans to expand production facilities in early 2018. Paul is just beginning his journey with a range of cold-pressed protein balls that he plans to sell to gyms, coffee shops, cafes, farm shops, fine food outlets and direct to his adoring fans.

So, on the surface, two exciting young brands operating independently of each other with their own designs on being the next big disruptor in the market place right? Well, not quite; allow me to explain why…

So you know the fisherman analogy? Give a man a fish and he’ll feed his family for a day, teach a man to fish and he’ll feed them for a lifetime – that one? Well this brand of foodpreneurs takes that one step further because this man will not just feed his family, but he’ll teach you how to feed yours. Then he’ll let you borrow his rod and net. Then he’ll tell you where the best places to fish are and when he’s done all that he’ll fry up one of the fish he caught and invite you and your family round to feast. It’s kind of beautiful isn’t it?

So, with that extrapolated analogy in mind, look out for the symbiotic relationship25008907_154533361836501_4181817344659554304_n between Funky Nut Company and Vigor Foods blossoming in 2018. Now it’s only a simple step but it’s a brilliant gesture because this year will see collaboration between the two brands with a mass sampling campaign of Vigor’s cold-pressed protein balls with orders placed of Funky Nut’s nut butters. The beauty of this is that more people get to try Paul’s beautiful balls and get a cheeky reward just for being fans of Julian’s phenomenal nuts. It’s almost poetic isn’t it? The team at funky nut have done the same in 2016 with the Magnificent Marshmallow Company and the customer feedback to the unexpected squishy treat was great.

There may be some naysayers out there questioning motive but this is how the foodpreneur world works. You start out in business and at some stage you’ll be blown away by the kindness of an apparent stranger. It’ll be someone you admire, someone that’s been there and done that. However that stranger will have had their own apparent stranger just a short while ago, when they were in your position. Fast forward a short while into the future and you find yourself in a position to be a kind apparent stranger and thus the cycle perpetuates. It’s kind of nice that.

So here’s my plea…if you’re a new business: don’t be afraid to talk to your peers, promise they’ll surprise you; and if you’re forming your opinions of corporate fat cats in the Food and Drink industry: please challenge them; there are some awesome brands and people doing some amazing things. Oh, and of course, make sure you check out the collaboration between Funky Nut Company and Vigor Foods…who doesn’t love a freebie and new food forage?

Northern Munkee.

Do you have any great examples of the food industry working together? Why not give a cheeky comment below because if this has taught us nothing more…sharing is caring!