How Do You Run A Chocolate Startup?

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And we’re not just talking about any chocolate startup. This is Doisy & Dam, a London based business who sell chocolate infused with superfoods. Think spirulina, goji berries and maca powder crammed into a Galaxy bar (or something along those lines). Following on from his entrepreneur Q&A (we recommend you listen), Richard Wilkinson is back to answer a few questions and give us a peek behind the curtain to reveal what happens behind the scenes of this seemingly glamorous business.

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If foodie startups are your thing you may also be interested in hearing Q&A interviews with Pip & Nut (almond butter), Sandows London (cold brew coffee) and NIX&KIX (all natural fruit drinks).

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Questions asked:

  • Why chocolate?
  • Do you need a variety of suppliers for the superfoods?
  • Don’t you just buy all your Superfoods from alibaba.com and save money?
  • What are the less glamorous sides of the job?
  • What does selling involve?
  • How to you grow and keep up a relationship with your suppliers?
  • Where do you find your customer feedback?
  • How do you feel about passion when it comes to running a business?

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Quotes:

  • “It was a nice way of introducing superfoods to people.”
  • “The legality around importing superfoods is ridiculous, it’s such a legal nightmare.”
  • “One of the best decisions we made was to be organic.”
  • “We’re not just swimming in big pools of chocolate…unfortunately.”
  • “The brand itself is more important to us than just sales.”
  • “The  most important thing is to have a brand that we’re proud of and a product that we love.”
  • “We could sell way more by dropping the quality and retail price but we’d never do that because that’s not the company we want to be.”
  • “We wanted our customers to define our product for us.”

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