Innovating for Growth: Scale-ups diary - The Good Slice
Hello, I’m Ed, co-founder and Dough Man at The Good Slice - a social enterprise with a simple message: Eat Good, Do Good. For every pizza we sell, we provide a meal to someone in need. One-for-one. So far we've provided 5,000 meals to the children of Well-Wishes Nursery in Malawi, and 12,000 meals to London’s homeless community, via our partners Glass Door Homeless Charity.
We pop up at events across the country, including some pretty big festivals - like Glastonbury and Hay. There’s been a great appetite for our pizza and our purpose, and our one-for-one model is making a real difference. We’re therefore looking to expand into the delivery market - operating through delivery only Cloud Kitchens. Our experience on the festival circuit coupled with order enquiries from a number of corporate clients indicate that there is a real gap in the market for pizza with purpose.
Feeling more than a little nervous about the future, we were welcomed onto the Innovating for Growth programme in early April. On the 28th February, we’d received an offer to trade at Glastonbury’s 50th anniversary - possibly the biggest news Calum (the other co-founder) and I had ever received. A few days later we were processing the prospect of cancellation... In the weeks that followed, all of the weddings, festivals and events that we were wholly reliant upon from income were postponed for a year. Could there have been a better time to benefit from the expert advice and guidance delivered via this programme?
We kicked off with a workshop on the business model canvas. This session, combined with follow up work and a deep dive one-on-one on the same subject, encouraged us to explore how we delivered value. The framework lays bare what it is you do, how it is you do it, and who you do it for - placing your value proposition front and centre, with Uday, the external consultant from Red Ochre.
In the Growth Strategy meeting we identified our value proposition to be our pizza - freshly made with seasonal ingredients sourced from local suppliers who champion sustainability - and our purpose - we’re on a mission to share good food that enables communities around the world to live good lives. How we deliver this value and to whom are the key questions we went onto discuss with Robert (another external consultant from Red Ochre).
With a number of thoughts, ideas and strategies whizzing around, we moved onto talk branding with Al from aba - a brand and people agency focused on building brands with purpose. We discussed how brands that start with why stand to win the emotional and commercial battle (I can’t recommend Start with Why - Simon Sinek enough). The session cemented what we knew and inspired us to create content that will help tell our story. The Good Slice is a brand driven by purpose.
Calum and I left jobs in ‘the city’ after becoming disillusioned with what we saw as misguided homage to individual enrichment over the common good. In our eyes business as usual - with a focus on churning out short-term financial gains to shareholders - was/is broken. A 10,000km road trip through East Africa laid bare the fact that the world provides for seven billion people, but our greed and waste leaves a billion starving, while another billion become obese. We vowed to inspire change; to prove that business can be a force for good. This purpose drives us forward every day.
With renewed vigor, we moved onto marketing with Dave from aba. What size pond do you operate in? How is it changing? What size fish are you? Key questions we began to consider. Further discussion centered upon which channels to focus attention. Facebook, Twitter, Linkedin, Tik Tok, Google, email… this list goes on. Too often have we fallen victim to shiny object syndrome. I’d recommend Traction by Gabriel Weinberg and Justin Mares - a helpful guide to this ever evolving world.
Next up, product and service innovation - a big one for us given these challenging times. We joined the programme with ambition to expand into the delivery market - operating through delivery only Cloud Kitchens. These production kitchens would utilise the now ubiquitous food delivery apps on your smartphone, such as CityPantry and Deliveroo. Ahead of the pandemic, we were working closely with these platforms to identify areas of unmet demand. We planned to rent kitchen space from Karma Kitchen, the WeWork of commercial kitchens - once we’d established suitable locations. The focus was to be on corporate catering, delivering pizza with purpose to offices in central London. For obvious reasons, this plan is on hold.
Instead we have identified an opportunity in the chef-to-customer market. Pizza by post… With Adrian from Newable, we discussed logistics, operations and scalability. Work continues apace on this project - I look forward to updating you on progress in a few weeks’ time.
That brings us to the end of the first half of the programme. Each session has been immensely valuable, helping us as we pivot and manoeuvre the business into a position from which we will not only survive, but thrive. Please follow us on Instagram, Twitter and Facebook for updates as they come. Otherwise, I look forward to writing another instalment for you next month.
Peace, Love and Pizza x