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Podcasts

Formation Documents, Raising Equity, and Protecting Recipes

Formation Documents, Raising Equity, and Protecting Recipes

Jeff Glazer of the UW Law and Entrepreneurship Clinic talks about how the type of entity you form matters in terms of your strategic path to grow and what kinds of money you are able to raise to support that growth. When raising equity, find legal counsel that understands what you need to do to comply with securities law and its required disclosures to investors or potential investors. Protect your recipes through legal processes as well as breaking down processes of your production to assign to multiple people, mitigating the risk of another person knowing all aspects of your product production process.

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What’s In a Name? Trademark Protection for Your Food or Beverage Brand

What’s In a Name? Trademark Protection for Your Food or Beverage Brand

Jeff Glazer of the UW Law and Entrepreneurship Clinic talks about the issues with trademarks for food and beverage businesses. Since selling food or beverages like beer are about selling your brand, protecting that brand and its growth in value through the trademark process is very important. The United States is one of the few countries in the world that doesn’t have regional trademark registration. Trademarks should be distinct and evocative as opposed to generic and descriptive and the likelihood of confusion with other trademarked intellectual property is a consideration when pursuing trademarks.

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Running the Gauntlet: Leveraging Legal Rights and Regs in Craft Beer Startups

Running the Gauntlet: Leveraging Legal Rights and Regs in Craft Beer Startups

Distribution rights matter a great deal for breweries and distilleries. Talking with a lawyer who has training and experience in the matter is the best way to protect the financial future of your beer brand. Whether or not you are a brewery vs. a brewpub matters a great deal to regulators. In Wisconsin, breweries get one on-brewery premise tap room and one off-brewery premise tap room.

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Growing An Artisan Cheese Company By Selling Direct to Consumers

Growing An Artisan Cheese Company By Selling Direct to Consumers

Bill Anderson of Creme de la Coulee is a Wisconsin local artisan cheese maker who uses a CSA model through a cheese of the month club to connect directly with consumers. He talks about what it takes to grow a local artisan cheese company and what you have to consider when thinking about scaling that up. There are many advantages of the infrastructure for cheesemaking in Wisconsin as well as things to consider about aging cheese from a financial perspective.

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Building Yumbutter™ Into a National Nut and Seed Butter Brand

Building Yumbutter™ Into a National Nut and Seed Butter Brand

Matt D’Amour, Co-Founder and Chief of Yumbutter™, talks about the concept of a brand in general and the importance of having multiple things that distinguish your food brand so you can remain defensibly unique. There are many challenges in growing a national food brand and it is important to raise the right amount of money (usually more than you think) to support the roll-out of your national brand in grocery stores. Matt also talks about the social impact of Yumbutter™ and how that is hardwired into their DNA as a certified B-Corp, something that other brands lack. However, he talked about their customers first and foremost caring about the quality of their product and how the social impact of what they do figures in to the hierarchy of their messaging to consumers.

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Introducing the Edible-Alpha™ Podcast

Introducing the Edible-Alpha™ Podcast

The Food Finance Institute and Edible-Alpha™ are launching the Edible-Alpha™ podcast! Edible-Alpha™ is a digital resource hub providing people with actionable insights, training, resources and tools so they can build and fund the next generation of profitable food, beverage and value-added farm businesses. There are, unfortunately, many bad business ideas being circulated on the internet. And right now there is a huge gap online in reliable, actionable resources around food and beverage profitability. That’s why we only collaborate with people working in the trenches to build and fund profitable food businesses, including consultants, lenders, investors and entrepreneurs to develop and curate content for Edible-Alpha™.

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