Stakeholders can make or break a food product launch and if they break it, it can very much feel like it’s your fault. On this episode of the Oh For Food’s Sake Podcast, we’re giving five key steps to manage stakeholders in your project so you can keep everyone in the loop, nip problems in the bud and get your product on the shelves.  We list out the five steps of stakeholder management and how you can nail each step to make your launch a success. You’ll find out how to map out the ‘interest and influence’ quadrant and hear clear examples of what good communication sounds like (along with examples of bad communication habits that we used to have!). We also dive into the power of tapping into the personal motivations of your stakeholders, which is a stage that a lot of stakeholder management guidelines skip over. If you’d like advice on instilling good communication habits into your team, get in touch with Amy via Instagram or LinkedIn and subscribe to the Oh For Food’s Sake Podcast for more tips on new product development and more. Timestamps[0:45] This week’s topic: Five simple steps to manage stakeholders in your food development project [1:54] Managing your stakeholders can help you to mitigate disaster [2:58] It’s all about making a plan[3:53] Stage #1: Map out who your key stakeholders are [5:42] Bring people along with you on the journey [6:45] Stage #2: Suss out the ‘interest and influence’ levels amongst your stakeholders [10:10] Stage #3: What makes your stakeholders tick? [12:12] Weighing up your best means of communication [14:25] Stage #4: What assertive, effective communication looks like[19:07] Stage #5: Keeping track of progress [21:38] Feel free to learn from our mistakes! [22:03] A handy recap of the five stages Links and ResourcesYou can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Stakeholders can make or break a food product launch and if they break it, it can very much feel like it’s your fault. On this episode of the Oh For Food’s Sake Podcast, we’re giving five key steps to manage stakeholders in your project so you can keep everyone in the loop, nip problems in the bud and get your product on the shelves.  We list out the five steps of stakeholder management and how you can nail each step to make your launch a success. You’ll find out how to map out the ‘interest and influence’ quadrant and hear clear examples of what good communication sounds like (along with examples of bad communication habits that we used to have!). We also dive into the power of tapping into the personal motivations of your stakeholders, which is a stage that a lot of stakeholder management guidelines skip over. If you’d like advice on instilling good communication habits into your team, get in touch with Amy via <a href="https://www.instagram.com/amywilkinsoncoach/" rel="nofollow" target="_blank">Instagram</a> or <a href="https://www.linkedin.com/in/amy-wilkinson-0a5b7617/" rel="nofollow" target="_blank">LinkedIn</a> and subscribe to the Oh For Food’s Sake Podcast for more tips on new product development and more. Timestamps[0:45] This week’s topic: Five simple steps to manage stakeholders in your food development project [1:54] Managing your stakeholders can help you to mitigate disaster [2:58] It’s all about making a plan[3:53] Stage #1: Map out who your key stakeholders are [5:42] Bring people along with you on the journey [6:45] Stage #2: Suss out the ‘interest and influence’ levels amongst your stakeholders [10:10] Stage #3: What makes your stakeholders tick? [12:12] Weighing up your best means of communication [14:25] Stage #4: What assertive, effective communication looks like[19:07] Stage #5: Keeping track of progress [21:38] Feel free to learn from our mistakes! [22:03] A handy recap of the five stages Links and ResourcesYou can follow us here on <a href="https://www.instagram.com/oh_forfoodssake/" rel="nofollow" target="_blank">instagram</a>If you would like further support with myself, Amy for food industry coaching and facilitation find me here on <a href="https://www.instagram.com/amywilkinsoncoach/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/amy-wilkinson-0a5b7617/" rel="nofollow" target="_blank">LinkedIn</a>For food industry Consulting from Lucy you can find her here on <a href="https://www.instagram.com/outtolaunchnpd/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/lucywager/" rel="nofollow" target="_blank">LinkedIn</a>See you next time!

5 steps to manage stakeholders

The Covid-19 pandemic started a wave of self-employment across the UK and more people than ever before are thinking of starting their own business. If you’ve ever been curious about what it's like to be your own boss and run a company your way, plug into this episode of Oh For Food’s Sake as we’re discussing the good, the bad and the ugly of self-employment. We start out by listing the kinds of self-employment available and what financial and legal obligations they have. Then, we give you the benefits of being self-employed and some of the potential pitfalls you might come across. This episode is also sprinkled with our top tips on how to survive (or even thrive) when you start your own business!If the idea of self-employment resonates with you, get in touch with us using the links below for more advice and support and you can also join the conversation on our Facebook page. You’ll also find more from us by subscribing to the Oh For Food’s Sake podcast.  Timestamps[0:47] Today we’re talking about our experiences of becoming self-employed[2:25] The different kinds of self-employment and what your legal obligations are[5:40] Sole trader or limited company? Why we chose to go limited[7:17] Some surprising statistics about self-employment [9:00] The double-edge sword of the new wave of self-employment[11:45] Flexibility: One of the biggest benefits of self-employment[14:09] Business owners can choose what to focus on[17:35] Following your own learning journey[19:52] It’s not just you and your computer! The importance of connecting with others[21:20] The financial rollercoaster of self-employment[24:20] How do you build momentum when you’re self-employed?[25:40] Your business is all about you, so please take care of yourself[27:30] How your network keeps you accountable and helps you fight back against imposter syndrome[28:50] Pay yourself!![30:07] Self-employment doesn’t have to be right for you foreverLinks and ResourcesSmall Business UKYou can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

The Covid-19 pandemic started a wave of self-employment across the UK and more people than ever before are thinking of starting their own business. If you’ve ever been curious about what it's like to be your own boss and run a company your way, plug into this episode of Oh For Food’s Sake as we’re discussing the good, the bad and the ugly of self-employment. We start out by listing the kinds of self-employment available and what financial and legal obligations they have. Then, we give you the benefits of being self-employed and some of the potential pitfalls you might come across. This episode is also sprinkled with our top tips on how to survive (or even thrive) when you start your own business!If the idea of self-employment resonates with you, get in touch with us using the links below for more advice and support and you can also join the conversation on our <a href="https://www.facebook.com/ohforfoodssakepodcast/" rel="nofollow" target="_blank">Facebook page</a>. You’ll also find more from us by subscribing to the Oh For Food’s Sake podcast.  Timestamps[0:47] Today we’re talking about our experiences of becoming self-employed[2:25] The different kinds of self-employment and what your legal obligations are[5:40] Sole trader or limited company? Why we chose to go limited[7:17] Some surprising statistics about self-employment [9:00] The double-edge sword of the new wave of self-employment[11:45] Flexibility: One of the biggest benefits of self-employment[14:09] Business owners can choose what to focus on[17:35] Following your own learning journey[19:52] It’s not just you and your computer! The importance of connecting with others[21:20] The financial rollercoaster of self-employment[24:20] How do you build momentum when you’re self-employed?[25:40] Your business is all about you, so please take care of yourself[27:30] How your network keeps you accountable and helps you fight back against imposter syndrome[28:50] Pay yourself!![30:07] Self-employment doesn’t have to be right for you foreverLinks and Resources<a href="https://smallbusiness.co.uk/" rel="nofollow" target="_blank">Small Business UK</a>You can follow us here on <a href="https://www.instagram.com/oh_forfoodssake/" rel="nofollow" target="_blank">instagram</a>If you would like further support with myself, Amy for food industry coaching and facilitation find me here on <a href="https://www.instagram.com/amywilkinsoncoach/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/amy-wilkinson-0a5b7617/" rel="nofollow" target="_blank">LinkedIn</a>For food industry Consulting from Lucy you can find her here on <a href="https://www.instagram.com/outtolaunchnpd/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/lucywager/" rel="nofollow" target="_blank">LinkedIn</a>See you next time!

Taking the leap into Self Employment

Resilience

On this episode of the Oh For Food’s Sake podcast, we talk to Rachael Edmondson-Clarke who transitioned from a job in the food industry to setting up her own business as a consultant and a coach. Join us as we dive in deep on her experience of burnout and we talk about how her resilience mindset allowed her to overcome the challenges of an extremely high-pressure job. Rachael started out her career at Mars and although she really loved her job, she struggled to find her feet. She tells us how she worked through her performance issues and the questions that she asked to turn that difficult situation around. We then get onto the topic of wellbeing and Rachael outlines what she does know to take care of herself, which is a million miles away from her previous attitude! If you’re struggling to prioritise taking care of yourself, listen out for Rachael’s tips to boost your physical and emotional health. If you enjoyed this episode, you can join Rachael’s Facebook group for more insights about her and her coaching service, and don’t forget to subscribe to the Oh For Food’s sake Podcast so that you don’t miss an episode. Timestamps[2:30] Rachael talks about her professional background and her experience working for Mars [4:48] Rachael’s redundancy and her move to Thorntons  [6:11] A whisper on Rachael’s heart  [8:44] Rachael’s transition to becoming a coach and the importance of looking within to find your next steps[12:20] The coaching side of Rachael’s business [13:35] How Rachael became a consultant [14:19] The interaction between coaching and consultancy [15:24] Coaches have coaches too! [17:45] What you can do to support your own wellbeing [20:10] How Rachael turned her early struggles in Mars around [24:53] What an optimistic mindset can do for you [26:18] “My belief is that a healthy mindset is something that you train” [28:26] Asserting your why [31:20] Rachael unpacks another time that her mindset helped to carry her through a difficult period[33:47] The little habits that make a big difference [34:57] How Rachael reorganised her work and her life to prioritise herself[36:15] We don’t talk about this enough! [37:15] Paying attention to the voices inside your head [39:37] “You wouldn’t treat a prisoner the way I treated myself” [40:40] Rachael’s experience of self-employment [41:40] Progress over perfection [42:40] Where to go to find out more about Rachael Links and ResourcesRachael’s Inner Circle group on FacebookRachael Edmondson-Clarke on LinkedInRachael Edmondson-Clarke on InstagramRachael Edmonson-Clarke on PinterestRachael Edmondson-Clarke on TikTok You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

On this episode of the Oh For Food’s Sake podcast, we talk to Rachael Edmondson-Clarke who transitioned from a job in the food industry to setting up her own business as a consultant and a coach. Join us as we dive in deep on her experience of burnout and we talk about how her resilience mindset allowed her to overcome the challenges of an extremely high-pressure job. Rachael started out her career at Mars and although she really loved her job, she struggled to find her feet. She tells us how she worked through her performance issues and the questions that she asked to turn that difficult situation around. We then get onto the topic of wellbeing and Rachael outlines what she does know to take care of herself, which is a million miles away from her previous attitude! If you’re struggling to prioritise taking care of yourself, listen out for Rachael’s tips to boost your physical and emotional health. If you enjoyed this episode, you can join <a href="https://www.facebook.com/groups/rachaelsinnercircle" rel="nofollow" target="_blank">Rachael’s Facebook group</a> for more insights about her and her coaching service, and don’t forget to subscribe to the Oh For Food’s sake Podcast so that you don’t miss an episode. Timestamps[2:30] Rachael talks about her professional background and her experience working for Mars [4:48] Rachael’s redundancy and her move to Thorntons  [6:11] A whisper on Rachael’s heart  [8:44] Rachael’s transition to becoming a coach and the importance of looking within to find your next steps[12:20] The coaching side of Rachael’s business [13:35] How Rachael became a consultant [14:19] The interaction between coaching and consultancy [15:24] Coaches have coaches too! [17:45] What you can do to support your own wellbeing [20:10] How Rachael turned her early struggles in Mars around [24:53] What an optimistic mindset can do for you [26:18] “My belief is that a healthy mindset is something that you train” [28:26] Asserting your why [31:20] Rachael unpacks another time that her mindset helped to carry her through a difficult period[33:47] The little habits that make a big difference [34:57] How Rachael reorganised her work and her life to prioritise herself[36:15] We don’t talk about this enough! [37:15] Paying attention to the voices inside your head [39:37] “You wouldn’t treat a prisoner the way I treated myself” [40:40] Rachael’s experience of self-employment [41:40] Progress over perfection [42:40] Where to go to find out more about Rachael Links and Resources<a href="https://www.facebook.com/groups/rachaelsinnercircle" rel="nofollow" target="_blank">Rachael’s Inner Circle group on Facebook</a><a href="https://www.linkedin.com/in/rachaeledmondsonclarke/" rel="nofollow" target="_blank">Rachael Edmondson-Clarke on LinkedIn</a><a href="https://www.instagram.com/rachaeledmondsonclarke/" rel="nofollow" target="_blank">Rachael Edmondson-Clarke on Instagram</a><a href="https://www.pinterest.co.uk/edmondsonclarke/" rel="nofollow" target="_blank">Rachael Edmonson-Clarke on Pinterest</a><a href="https://www.tiktok.com/@rachael_edmondson_clarke" rel="nofollow" target="_blank">Rachael Edmondson-Clarke on TikTok </a>You can follow us here on <a href="https://www.instagram.com/oh_forfoodssake/" rel="nofollow" target="_blank">instagram</a>If you would like further support with myself, Amy for food industry coaching and facilitation find me here on <a href="https://www.instagram.com/amywilkinsoncoach/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/amy-wilkinson-0a5b7617/" rel="nofollow" target="_blank">LinkedIn</a>For food industry Consulting from Lucy you can find her here on <a href="https://www.instagram.com/outtolaunchnpd/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/lucywager/" rel="nofollow" target="_blank">LinkedIn</a>See you next time!

Resilience Mindset with Rachael Edmonson Clarke

How many times have you caught yourself agreeing to do something you don’t want to do? Whether it’s signing up for the PTA, reading over your needy colleague’s CV or hosting a family event, sometimes we all bow to the pressure of being a people pleaser instead of honouring ourselves and saying ‘no’. In this episode of the Oh For Food’s Sake podcast, we give you tips on how to stop people pleasing.We list the signs that you’re a people pleaser and explore why we feel obliged to people please, a trait especially common in women. We delve into the overlap between empaths, people pleasers and perfectionists and talk about how your people pleasing might come off to others, particularly those closest to you. Then we give our top tips to stop being a people pleaser and start living your life your way. If you want to become a reformed people pleaser, join us on our Facebook page and share your anti-people pleasing pledge! You can also subscribe or follow the Oh For Food’s Sake podcast to find more great episodes about self-care, finding your purpose and thriving in the food industry. Timestamps[0:47] It’s time to properly talk about people pleasing![2:52] Our definition of being a people pleaser [3:54] Other signs that you’re a people pleaser [5:35] The overlap between empaths and people pleasers [7:58] Oooh, sorry! Apologising and agreeing with others to smooth tricky situations over[10:15] People pleasing is really tiring, trust us![12:21] Why do some people become people pleasers?[15:20] Perfectionism and people pleasing[16:40] How other people perceive your people pleasing tendencies [20:55] Why mothers are particularly affected by people pleasing[21:50] Don’t say yes, take a breath and say “I’ll get back to you” [26:02] Practise saying no [26:35] Think about your long-term goals [27:55] What kind of relationship do you have with the people you spend time with?  [28:55] Reforming people pleasers of the world, unite! Links and ResourcesOur previous episode on perfectionismYou can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

How many times have you caught yourself agreeing to do something you don’t want to do? Whether it’s signing up for the PTA, reading over your needy colleague’s CV or hosting a family event, sometimes we all bow to the pressure of being a people pleaser instead of honouring ourselves and saying ‘no’. In this episode of the Oh For Food’s Sake podcast, we give you tips on how to stop people pleasing.We list the signs that you’re a people pleaser and explore why we feel obliged to people please, a trait especially common in women. We delve into the overlap between empaths, people pleasers and perfectionists and talk about how your people pleasing might come off to others, particularly those closest to you. Then we give our top tips to stop being a people pleaser and start living your life your way. If you want to become a reformed people pleaser, join us on our <a href="https://www.facebook.com/ohforfoodssakepodcast/" rel="nofollow" target="_blank">Facebook page</a> and share your anti-people pleasing pledge! You can also subscribe or follow the Oh For Food’s Sake podcast to find more great episodes about self-care, finding your purpose and thriving in the food industry. Timestamps[0:47] It’s time to properly talk about people pleasing![2:52] Our definition of being a people pleaser [3:54] Other signs that you’re a people pleaser [5:35] The overlap between empaths and people pleasers [7:58] Oooh, sorry! Apologising and agreeing with others to smooth tricky situations over[10:15] People pleasing is really tiring, trust us![12:21] Why do some people become people pleasers?[15:20] Perfectionism and people pleasing[16:40] How other people perceive your people pleasing tendencies [20:55] Why mothers are particularly affected by people pleasing[21:50] Don’t say yes, take a breath and say “I’ll get back to you” [26:02] Practise saying no [26:35] Think about your long-term goals [27:55] What kind of relationship do you have with the people you spend time with?  [28:55] Reforming people pleasers of the world, unite! Links and Resources<a href="https://oh-for-foods-sake.simplecast.com/episodes/18-letting-go-of-perfect" rel="nofollow" target="_blank">Our previous episode on perfectionism</a>You can follow us here on <a href="https://www.instagram.com/oh_forfoodssake/" rel="nofollow" target="_blank">instagram</a>If you would like further support with myself, Amy for food industry coaching and facilitation find me here on <a href="https://www.instagram.com/amywilkinsoncoach/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/amy-wilkinson-0a5b7617/" rel="nofollow" target="_blank">LinkedIn</a>For food industry Consulting from Lucy you can find her here on <a href="https://www.instagram.com/outtolaunchnpd/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/lucywager/" rel="nofollow" target="_blank">LinkedIn</a>See you next time!

Why People Pleasing Might Hold you Back

We asked you what’s holding you back in your career and your response was loud and clear: You feel like you don't have enough impact.  One of the most common stories you shared was feeling ignored in meetings, or not having the confidence to speak up and share their insights. So on this episode of the Oh For Food’s Sake podcast, we’re giving you a to-do list of actionable steps to get your voice heard in meetings. Grab a pen and piece of paper and get stuck in! We share our top tips to get you noticed in meetings in a good way, outlining what meeting prep actually looks like and whether you need to do it or not. We move on to explain a couple of simple techniques that can really boost your confidence and then tackle one of the most common traits that people, and particularly women, do that diminishes their authority, shrinking their words. You’ll hear our examples of ‘shrinking’ words and phrases which will help you to avoid them in future!This episode is a handy resource for anyone who only has to hear the word ‘meeting’ to get a dry mouth and clammy hands. If our advice has helped you to show up more confidently in your work meetings, please share this episode on one of your social media channels and subscribe or follow the Oh For Food’s Sake podcast wherever you get your podcasts.Timestamps[0:53] On this episode, we’re discussing how to get your voice heard [2:27] We’ve all had these feelings! [3:50] Confidence really is key[6:28] Prepare yourself beforehand and speak up early[10:25] What does meeting prep look like? [13:40] Do what makes you feel lucky [14:47] We explore the NLP anchoring technique [17:44] “It’s just talking”: Finding a useful mantra to carry yourself through a stressful situation[19:18] And we are talking about manifestation! [21:12] Stop shrinking your words! [23:48] You matter and your voice matters [26:30] Our examples of words that will shrink your impact [28:10] Pay attention to your pitch and tone [29:50] Recap time! Your impact to-do list  [31:28] Let us know what you find helpful Links and ResourcesOur previous episode on building your confidencePlaying Big by Tara MohrYou can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

We asked you what’s holding you back in your career and your response was loud and clear: You feel like you don't have enough impact.  One of the most common stories you shared was feeling ignored in meetings, or not having the confidence to speak up and share their insights. So on this episode of the Oh For Food’s Sake podcast, we’re giving you a to-do list of actionable steps to get your voice heard in meetings. Grab a pen and piece of paper and get stuck in! We share our top tips to get you noticed in meetings in a good way, outlining what meeting prep actually looks like and whether you need to do it or not. We move on to explain a couple of simple techniques that can really boost your confidence and then tackle one of the most common traits that people, and particularly women, do that diminishes their authority, shrinking their words. You’ll hear our examples of ‘shrinking’ words and phrases which will help you to avoid them in future!This episode is a handy resource for anyone who only has to hear the word ‘meeting’ to get a dry mouth and clammy hands. If our advice has helped you to show up more confidently in your work meetings, please share this episode on one of your social media channels and subscribe or follow the Oh For Food’s Sake podcast wherever you get your podcasts.Timestamps[0:53] On this episode, we’re discussing how to get your voice heard [2:27] We’ve all had these feelings! [3:50] Confidence really is key[6:28] Prepare yourself beforehand and speak up early[10:25] What does meeting prep look like? [13:40] Do what makes you feel lucky [14:47] We explore the NLP anchoring technique [17:44] “It’s just talking”: Finding a useful mantra to carry yourself through a stressful situation[19:18] And we are talking about manifestation! [21:12] Stop shrinking your words! [23:48] You matter and your voice matters [26:30] Our examples of words that will shrink your impact [28:10] Pay attention to your pitch and tone [29:50] Recap time! Your impact to-do list  [31:28] Let us know what you find helpful Links and Resources<a href="https://oh-for-foods-sake.simplecast.com/episodes/05-build-your-confidence-to-build-your-career" rel="nofollow" target="_blank">Our previous episode on building your confidence</a><a href="https://www.amazon.co.uk/Playing-Big-practical-guide-brilliant/dp/0099591529" rel="nofollow" target="_blank">Playing Big by Tara Mohr</a>You can follow us here on <a href="https://www.instagram.com/oh_forfoodssake/" rel="nofollow" target="_blank">instagram</a>If you would like further support with myself, Amy for food industry coaching and facilitation find me here on <a href="https://www.instagram.com/amywilkinsoncoach/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/amy-wilkinson-0a5b7617/" rel="nofollow" target="_blank">LinkedIn</a>For food industry Consulting from Lucy you can find her here on <a href="https://www.instagram.com/outtolaunchnpd/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/lucywager/" rel="nofollow" target="_blank">LinkedIn</a>See you next time!

How to Get your Voice Heard in Meetings

It’s a trope that people leave bad bosses, not bad jobs, but just because your boss is terrible doesn’t mean that you have to quit. We’re coming to the rescue with this episode of the Oh For Food’s Sake podcast, where we teach you how to manage your boss!  We break down the different types of bosses you might work with during your career and how you can start to work better with them by managing upwards. You’ll hear us define what ‘managing up’ is and our four tips on how to bring managing up techniques into your workplace. At the end of the episode, we give you the steps that you can take today to improve your relationship with your boss. If the topic of bad bosses or managing up has struck a chord with you, come over to our Facebook group or our LinkedIn page to talk to us about it! And subscribe to the Oh For Food’s Sake podcast to stay up-to-date on our latest episodes.Timestamps[0:50] Today’s topic: managing upwards![2:40] Insecure, indecisive, rambling, micromanaging: What kinds of bad bosses might you meet in your career?[5:47] You have to maintain boundaries with your boss[7:15] What is managing upwards? We unpack how you can start to manage up[10:38] You have the right to ask your boss questions[14:09] If you can’t bring a solution, bring a problem-solving mindset[17:15] Don’t shy away from big-picture conversations about communication[19:18] Tip #1: Identify the underlying fear[20:45] Tip #2: Appreciate the strengths that your boss has[22:48] Tip #3: Flex your own style to suit your boss[23:23] Tip #4: Don’t hide your hard work[25:23] The concrete steps that you can take now to start managing up[27:27] If you need to manage up or be managed up - come talk to us! Links and ResourcesOur previous episode on emotional intelligenceYou can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

It’s a trope that people leave bad bosses, not bad jobs, but just because your boss is terrible doesn’t mean that you have to quit. We’re coming to the rescue with this episode of the Oh For Food’s Sake podcast, where we teach you how to manage your boss!  We break down the different types of bosses you might work with during your career and how you can start to work better with them by managing upwards. You’ll hear us define what ‘managing up’ is and our four tips on how to bring managing up techniques into your workplace. At the end of the episode, we give you the steps that you can take today to improve your relationship with your boss. If the topic of bad bosses or managing up has struck a chord with you, come over to our <a href="https://www.facebook.com/ohforfoodssakepodcast/" rel="nofollow" target="_blank">Facebook group</a> or our <a href="https://www.linkedin.com/company/oh-for-food-s-sake/" rel="nofollow" target="_blank">LinkedIn page</a> to talk to us about it! And subscribe to the Oh For Food’s Sake podcast to stay up-to-date on our latest episodes.Timestamps[0:50] Today’s topic: managing upwards![2:40] Insecure, indecisive, rambling, micromanaging: What kinds of bad bosses might you meet in your career?[5:47] You have to maintain boundaries with your boss[7:15] What is managing upwards? We unpack how you can start to manage up[10:38] You have the right to ask your boss questions[14:09] If you can’t bring a solution, bring a problem-solving mindset[17:15] Don’t shy away from big-picture conversations about communication[19:18] Tip #1: Identify the underlying fear[20:45] Tip #2: Appreciate the strengths that your boss has[22:48] Tip #3: Flex your own style to suit your boss[23:23] Tip #4: Don’t hide your hard work[25:23] The concrete steps that you can take now to start managing up[27:27] If you need to manage up or be managed up - come talk to us! Links and Resources<a href="https://oh-for-foods-sake.simplecast.com/episodes/emotional-intelligence" rel="nofollow" target="_blank">Our previous episode on emotional intelligence</a>You can follow us here on <a href="https://www.instagram.com/oh_forfoodssake/" rel="nofollow" target="_blank">instagram</a>If you would like further support with myself, Amy for food industry coaching and facilitation find me here on <a href="https://www.instagram.com/amywilkinsoncoach/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/amy-wilkinson-0a5b7617/" rel="nofollow" target="_blank">LinkedIn</a>For food industry Consulting from Lucy you can find her here on <a href="https://www.instagram.com/outtolaunchnpd/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/lucywager/" rel="nofollow" target="_blank">LinkedIn</a>See you next time!

Managing your Boss

It’s a situation that far too many mums are familiar with: You take 6 to 12 months (or more) off to have and raise a baby, you walk into the office on your first day back, and even though it’s the same job with the same people, it feels like everything’s changed. You might struggle to readjust and feel sad, bored, frustrated or angry. And it’s not ok! But there’s hope, because it is possible to be a career happy mum. On this episode of the Oh For Food’s Sake podcast,  we chat with career coach Rebecca Amin about how women can have successful, fulfilling careers and have the time and energy to be a mum. Rebecca leads mums through career transitions, which are common after maternity leave. She explains how she helps women to identify what kind of job they want and how they can get there. We cover some of the common career transition myths and Rebecca gives advice on how to tackle your post-maternity career slump head-on by resetting boundaries and communicating your needs. You’ll also hear what it’s like to work with a career coach and how they can support you through your journey. This episode is such a great resource for anyone who’s concerned about balancing their career path with their parental responsibilities. You can spread the word by sharing it with someone in your network who’s in this position and make sure to subscribe to the Oh For Food’s Sake podcast to catch future episodes. Timestamps[0:47] We welcome Rebecca on to the episode [1:55] Rebecca’s journey from recruitment into career coaching[5:02] Did your role change, or did you? [8:20] If you don’t care about your job any more, it’s not the right job for you[10:20] What Rebecca does for her clients and how she does it[13:00] Rebecca’s amazing advice to anyone just about to go off on parental leave[16:12] It’s ok if it takes you a while to readjust to work[17:30] And it’s also ok to ask for help! [18:27] Setting your boundaries with your partner[20:30] People do outgrow jobs[21:50] A common problem of trying to reintegrate into your job after maternity leave[22:53] “The worst feeling to have”: Rebecca outlines a typical scenario that women experience in their jobs after maternity leave[24:28] It’s too difficult and I’ll have to take a pay cut: The myths we tell ourselves about retraining or switching industries[29:25] The value that you can get from working with a coach[31:11] Working with a career coach won’t always mean that you change jobs[33:26] What steps you can take to pave the way to a career change[36:08] How Rebecca successfully reset the boundaries at her job[39:29] Don’t keep putting your needs last[41:12] Rebecca’s podcast and how to get in touch with herLinks and ResourcesRebecca AminRebecca Amin on FacebookRebecca Amin on InstagramRebecca Amin on LinkedInCareer Happy Mums podcastYou can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

It’s a situation that far too many mums are familiar with: You take 6 to 12 months (or more) off to have and raise a baby, you walk into the office on your first day back, and even though it’s the same job with the same people, it feels like everything’s changed. You might struggle to readjust and feel sad, bored, frustrated or angry. And it’s not ok! But there’s hope, because it is possible to be a career happy mum. On this episode of the Oh For Food’s Sake podcast,  we chat with career coach Rebecca Amin about how women can have successful, fulfilling careers and have the time and energy to be a mum. Rebecca leads mums through career transitions, which are common after maternity leave. She explains how she helps women to identify what kind of job they want and how they can get there. We cover some of the common career transition myths and Rebecca gives advice on how to tackle your post-maternity career slump head-on by resetting boundaries and communicating your needs. You’ll also hear what it’s like to work with a career coach and how they can support you through your journey. This episode is such a great resource for anyone who’s concerned about balancing their career path with their parental responsibilities. You can spread the word by sharing it with someone in your network who’s in this position and make sure to subscribe to the Oh For Food’s Sake podcast to catch future episodes. Timestamps[0:47] We welcome Rebecca on to the episode [1:55] Rebecca’s journey from recruitment into career coaching[5:02] Did your role change, or did you? [8:20] If you don’t care about your job any more, it’s not the right job for you[10:20] What Rebecca does for her clients and how she does it[13:00] Rebecca’s amazing advice to anyone just about to go off on parental leave[16:12] It’s ok if it takes you a while to readjust to work[17:30] And it’s also ok to ask for help! [18:27] Setting your boundaries with your partner[20:30] People do outgrow jobs[21:50] A common problem of trying to reintegrate into your job after maternity leave[22:53] “The worst feeling to have”: Rebecca outlines a typical scenario that women experience in their jobs after maternity leave[24:28] It’s too difficult and I’ll have to take a pay cut: The myths we tell ourselves about retraining or switching industries[29:25] The value that you can get from working with a coach[31:11] Working with a career coach won’t always mean that you change jobs[33:26] What steps you can take to pave the way to a career change[36:08] How Rebecca successfully reset the boundaries at her job[39:29] Don’t keep putting your needs last[41:12] Rebecca’s podcast and how to get in touch with herLinks and Resources<a href="https://www.rebeccaamincoaching.co.uk/" rel="nofollow" target="_blank">Rebecca Amin</a><a href="https://www.facebook.com/RebeccaAminCoaching/" rel="nofollow" target="_blank">Rebecca Amin on Facebook</a><a href="https://www.instagram.com/rebeccaamincareercoach/" rel="nofollow" target="_blank">Rebecca Amin on Instagram</a><a href="https://www.linkedin.com/in/rebecca-amin-a228504/" rel="nofollow" target="_blank">Rebecca Amin on LinkedIn</a><a href="https://podbay.fm/p/career-happy-mums-the-podcast" rel="nofollow" target="_blank">Career Happy Mums podcast</a>You can follow us here on <a href="https://www.instagram.com/oh_forfoodssake/" rel="nofollow" target="_blank">instagram</a>If you would like further support with myself, Amy for food industry coaching and facilitation find me here on <a href="https://www.instagram.com/amywilkinsoncoach/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/amy-wilkinson-0a5b7617/" rel="nofollow" target="_blank">LinkedIn</a>For food industry Consulting from Lucy you can find her here on <a href="https://www.instagram.com/outtolaunchnpd/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/lucywager/" rel="nofollow" target="_blank">LinkedIn</a>See you next time!

Career Happy Parenting with Rebecca Amin

Some people are surprised to hear us say that we love the Stage-Gate Process, but we really do! The Stage-Gate Process has so many advantages, from building structure into your development process, to helping you to plan out your new development roadmap months ahead of time. So join us on this episode of the Oh For Food’s Sake Podcast as we unpack all the stages and gates and explain why each one matters. We begin by discussing our experience with the Stage-Gate Process and note how you can adapt the process while keeping in the main principles to make sure that it fits your business needs. We then cover the difference between a stage and a gate and walk you through the typical Stage-Gate Process you would find for a manufacturer bringing a new food product to market. We share the nightmares you can encounter in the early stage feasibility meetings, plus the creativity and fun that kicks in at the kitchen development stage. And once the product is complete, we touch on the post-launch review and how the insights from one project can be carried over to another. If you’d like us to cover one of these stages or gates in more detail in a future episode, hop on over to our Facebook Group to let us know! And make sure to subscribe to the Oh For Food’s Sake Podcast to hear more of our food industry insights. Timestamps[0:46] Today’s topic: Getting to grips with the Stage-Gate Process [2:54] What is the Stage-Gate Process? [4:41] It’s useful…but it’s stressful! Gate 3 dramas [7:17] Why the Stage-Gate Process? We lay out the advantages of gating project management[9:27] The Stage-Gate Process can help you focus on the right opportunities and places the right people at the right stages of the process[13:00] Does the Stage-Gate Process slow down product development? [14:52] Making a Stage-Gate Process that’s right for you [16:00] Stages vs. Gates: They’re not the same thing! [19:00] Stage 0: Identifying consumer need[22:21] Gate 1: It’s all about feasibility [26:00] Stage 2: Briefing, and some of the variations in the Stage-Gate Process [28:00] The point of the briefing process [29:30] Stage 3: Where the action happens! The kitchen stage of the Stage-Gate Process [32:08] The retailer-supplier back and forth [35:58] Gate 3 is a big gate!   [36:45] Stage 4: Factory trials [39:30] You need to think about what changes when you scale up from a kitchen to a factory  [41:35] Stage 5: Preparing to launch and getting the Marketing and PR teams back in the game [44:35] Gate 5: Signing off on the launch samples [45:23] Gate 6: The post-launch review meeting, and turning data into insights [46:43] The post-launch review is tough on developers [47:50] The Stage-Gate Process is a cycle [49:00] Getting your checks in place to help development LinksOur previous episode on insightOur previous episode on creating compelling product storiesYou can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Some people are surprised to hear us say that we love the Stage-Gate Process, but we really do! The Stage-Gate Process has so many advantages, from building structure into your development process, to helping you to plan out your new development roadmap months ahead of time. So join us on this episode of the Oh For Food’s Sake Podcast as we unpack all the stages and gates and explain why each one matters. We begin by discussing our experience with the Stage-Gate Process and note how you can adapt the process while keeping in the main principles to make sure that it fits your business needs. We then cover the difference between a stage and a gate and walk you through the typical Stage-Gate Process you would find for a manufacturer bringing a new food product to market. We share the nightmares you can encounter in the early stage feasibility meetings, plus the creativity and fun that kicks in at the kitchen development stage. And once the product is complete, we touch on the post-launch review and how the insights from one project can be carried over to another. If you’d like us to cover one of these stages or gates in more detail in a future episode, hop on over to our <a href="https://www.facebook.com/ohforfoodssakepodcast/" rel="nofollow" target="_blank">Facebook Group</a> to let us know! And make sure to subscribe to the Oh For Food’s Sake Podcast to hear more of our food industry insights. Timestamps[0:46] Today’s topic: Getting to grips with the Stage-Gate Process [2:54] What is the Stage-Gate Process? [4:41] It’s useful…but it’s stressful! Gate 3 dramas [7:17] Why the Stage-Gate Process? We lay out the advantages of gating project management[9:27] The Stage-Gate Process can help you focus on the right opportunities and places the right people at the right stages of the process[13:00] Does the Stage-Gate Process slow down product development? [14:52] Making a Stage-Gate Process that’s right for you [16:00] Stages vs. Gates: They’re not the same thing! [19:00] Stage 0: Identifying consumer need[22:21] Gate 1: It’s all about feasibility [26:00] Stage 2: Briefing, and some of the variations in the Stage-Gate Process [28:00] The point of the briefing process [29:30] Stage 3: Where the action happens! The kitchen stage of the Stage-Gate Process [32:08] The retailer-supplier back and forth [35:58] Gate 3 is a big gate!   [36:45] Stage 4: Factory trials [39:30] You need to think about what changes when you scale up from a kitchen to a factory  [41:35] Stage 5: Preparing to launch and getting the Marketing and PR teams back in the game [44:35] Gate 5: Signing off on the launch samples [45:23] Gate 6: The post-launch review meeting, and turning data into insights [46:43] The post-launch review is tough on developers [47:50] The Stage-Gate Process is a cycle [49:00] Getting your checks in place to help development Links<a href="https://oh-for-foods-sake.simplecast.com/episodes/insight-matters" rel="nofollow" target="_blank">Our previous episode on insight</a><a href="https://oh-for-foods-sake.simplecast.com/episodes/creating-compelling-product-stories" rel="nofollow" target="_blank">Our previous episode on creating compelling product stories</a>You can follow us here on <a href="https://www.instagram.com/oh_forfoodssake/?hl=en" rel="nofollow" target="_blank">instagram</a>If you would like further support with myself, Amy for food industry coaching and facilitation find me here on <a href="https://www.instagram.com/amywilkinsoncoach/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/amy-wilkinson-0a5b7617/?challengeId=AQGuahQHMPzMtAAAAX-XNQVdZ9e4X23wIP2Bm_fq-7miE-GpunCJj29o0ITuoF8ysoxX5QofFKN4TtsoGE03cyLOoWhpTsXDEA&amp;submissionId=c6d8d8b1-fc20-dd16-9ea5-635aae295117" rel="nofollow" target="_blank">LinkedIn</a>For food industry Consulting from Lucy you can find her here on <a href="https://www.instagram.com/outtolaunchnpd/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/lucywager/?challengeId=AQFCjbhh-laU2wAAAX-XNRziRuVKEZE7A_Xovf9_dU8yfubosG1jQP6qrHryjwHTLZKnVxm9ipFvLCW9i2TaM0qkz27tY9h0VA&amp;submissionId=72de141b-fe20-dd16-eac2-7dacc44fac0e" rel="nofollow" target="_blank">LinkedIn</a>See you next time!

Why the Stage Gate Process Matters

How many times a week do you catch yourself saying “Oh no I can’t do that, I’m too busy”? In this episode of the Oh For Food’s Sake Podcast, we’re not going to tell you that you actually do have the time. Instead, we’re sharing the message that being busy isn’t a badge of honour and that you can survive (or even thrive) without being busy all the time.We explore the social and psychological forces that drive our chronic busyness and how the pressures of working in the food industry can exacerbate the busyness phenomenon. Then we share our top tips to tackle busyness, from delegating tasks at work and in the home, to taking time to rest and reflect on our internal values.  If this episode makes you want to drop your busy badge of honour, head over to our Facebook page and tell us about your anti-busyness pledge! And make sure that you follow or subscribe to the Oh For Food’s Sake Podcast wherever you get your podcasts so that you don’t miss an episode. Timestamps[0:44] Today’s topic: Dropping your busy badge of honour! [1:37] What is your busy badge of honour? Our personal experience of the ‘busy badge’ phenomenon [4:04] The origins of the ‘busy badge’ and why it might affect women more than men [8:08] Using busyness to escape from your thoughts and the other psychological forces that drive busyness[12:15] An extreme example of the intense pressure of busyness [14:38] Taking time for yourself is modelling good behaviour for your children [16:28] “I can’t possibly take two nights out in a row”: Yes, you can! [17:45] Why the busy badge of honour is especially present in the food industry [20:20] How the pressures of busyness can negatively affect your behaviour  [22:05] Learning lessons from the lockdown [23:11] Our techniques to drop the busy badge of honour in our personal lives [25:42] Getting rid of busyness at work to become a better manager[26:52] Reframe your rest! [29:45] Be honest with yourself: How much of your busyness comes from you?  [32:04] Change the busy narrative in your mind [34:08] How we’re going to drop our busy badges going forward [36:45] Make yourself accountable by telling us how you’re going to drop your busy badge! Links and ResourcesOur previous episode on mindfulnessOur previous episode on finding your purposeThe Guilty Feminist podcastYou can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

How many times a week do you catch yourself saying “Oh no I can’t do that, I’m too busy”? In this episode of the Oh For Food’s Sake Podcast, we’re not going to tell you that you actually do have the time. Instead, we’re sharing the message that being busy isn’t a badge of honour and that you can survive (or even thrive) without being busy all the time.We explore the social and psychological forces that drive our chronic busyness and how the pressures of working in the food industry can exacerbate the busyness phenomenon. Then we share our top tips to tackle busyness, from delegating tasks at work and in the home, to taking time to rest and reflect on our internal values.  If this episode makes you want to drop your busy badge of honour, <a href="https://www.facebook.com/ohforfoodssakepodcast/" rel="nofollow" target="_blank">head over to our Facebook page</a> and tell us about your anti-busyness pledge! And make sure that you follow or subscribe to the Oh For Food’s Sake Podcast wherever you get your podcasts so that you don’t miss an episode. Timestamps[0:44] Today’s topic: Dropping your busy badge of honour! [1:37] What is your busy badge of honour? Our personal experience of the ‘busy badge’ phenomenon [4:04] The origins of the ‘busy badge’ and why it might affect women more than men [8:08] Using busyness to escape from your thoughts and the other psychological forces that drive busyness[12:15] An extreme example of the intense pressure of busyness [14:38] Taking time for yourself is modelling good behaviour for your children [16:28] “I can’t possibly take two nights out in a row”: Yes, you can! [17:45] Why the busy badge of honour is especially present in the food industry [20:20] How the pressures of busyness can negatively affect your behaviour  [22:05] Learning lessons from the lockdown [23:11] Our techniques to drop the busy badge of honour in our personal lives [25:42] Getting rid of busyness at work to become a better manager[26:52] Reframe your rest! [29:45] Be honest with yourself: How much of your busyness comes from you?  [32:04] Change the busy narrative in your mind [34:08] How we’re going to drop our busy badges going forward [36:45] Make yourself accountable by telling us how you’re going to drop your busy badge! Links and Resources<a href="https://oh-for-foods-sake.simplecast.com/episodes/mindfulness-with-amy-polly" rel="nofollow" target="_blank">Our previous episode on mindfulness</a><a href="https://oh-for-foods-sake.simplecast.com/episodes/finding-purpose" rel="nofollow" target="_blank">Our previous episode on finding your purpose</a><a href="https://guiltyfeminist.com/" rel="nofollow" target="_blank">The Guilty Feminist podcast</a>You can follow us here on <a href="https://www.instagram.com/oh_forfoodssake/" rel="nofollow" target="_blank">instagram</a>If you would like further support with myself, Amy for food industry coaching and facilitation find me here on <a href="https://www.instagram.com/amywilkinsoncoach/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/amy-wilkinson-0a5b7617/" rel="nofollow" target="_blank">LinkedIn</a>For food industry Consulting from Lucy you can find her here on <a href="https://www.instagram.com/outtolaunchnpd/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/lucywager/" rel="nofollow" target="_blank">LinkedIn</a>See you next time!

How to Drop Your Busy Badge of Honour

Creating a compelling product story is an essential step in new product development because that story is what sells your product to other teams in your company, to retailers and also to your end customer. Today on the Oh For Food’s Sake Podcast, we’re exploring the ingredients of a compelling product story and sharing our advice on how to get others on board with your new food product. We explain what a food product story should achieve and how to tell that story to others. We also throw in a few tips on overcoming presentation anxiety in those all-important feasibility meetings, which can leave some NPD teams shaking in their boots! At the end of the episode, we give our top tips on creating a food product story that’ll help to convince others to buy into your project. Please do get in touch with us if you’d like to hear more episodes on the topic of new product development, or if you want more of our tips on gaining confidence and overcoming nerves in the workplace. Timestamps[0:41] Today’s topic: Overcoming barriers to create compelling food stories!  [2:20] If you don’t have a great story, you won’t get your project off the ground [4:05] Actually, we can all negotiate [5:43] Why is storytelling so important?  [9:20] Using a story to engage your end customer [11:06] Your NPD team is your business superpower[14:15] Adapting yourself and your story to the audience in front of you [16:00] Plant-based products: A great example of the need to use stories and collaboration to get other teams on board with a new product [20:40] Collaboration is part of your toolkit [22:05] How to sell your product to a buyer [24:42] Finding a balance between price points and product needs [25:40] The new relationship between retailers and manufacturers  [28:30] How to present yourself in internal and external meetings [29:38] Overcoming presentation anxiety [31:12] Our key tips on creating a compelling product story [34:00] Do you want more confidence tips?  [34:35] Get in touch with us via LinkedIn for more advice and materials on creating product stories!  You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Creating a compelling product story is an essential step in new product development because that story is what sells your product to other teams in your company, to retailers and also to your end customer. Today on the Oh For Food’s Sake Podcast, we’re exploring the ingredients of a compelling product story and sharing our advice on how to get others on board with your new food product. We explain what a food product story should achieve and how to tell that story to others. We also throw in a few tips on overcoming presentation anxiety in those all-important feasibility meetings, which can leave some NPD teams shaking in their boots! At the end of the episode, we give our top tips on creating a food product story that’ll help to convince others to buy into your project. Please do get in touch with us if you’d like to hear more episodes on the topic of new product development, or if you want more of our tips on gaining confidence and overcoming nerves in the workplace. Timestamps[0:41] Today’s topic: Overcoming barriers to create compelling food stories!  [2:20] If you don’t have a great story, you won’t get your project off the ground [4:05] Actually, we can all negotiate [5:43] Why is storytelling so important?  [9:20] Using a story to engage your end customer [11:06] Your NPD team is your business superpower[14:15] Adapting yourself and your story to the audience in front of you [16:00] Plant-based products: A great example of the need to use stories and collaboration to get other teams on board with a new product [20:40] Collaboration is part of your toolkit [22:05] How to sell your product to a buyer [24:42] Finding a balance between price points and product needs [25:40] The new relationship between retailers and manufacturers  [28:30] How to present yourself in internal and external meetings [29:38] Overcoming presentation anxiety [31:12] Our key tips on creating a compelling product story [34:00] Do you want more confidence tips?  [34:35] Get in touch with us via LinkedIn for more advice and materials on creating product stories!  You can follow us here on <a href="https://www.instagram.com/oh_forfoodssake/" rel="nofollow" target="_blank">instagram</a>If you would like further support with myself, Amy for food industry coaching and facilitation find me here on <a href="https://www.instagram.com/amywilkinsoncoach/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/amy-wilkinson-0a5b7617/" rel="nofollow" target="_blank">LinkedIn</a>For food industry Consulting from Lucy you can find her here on <a href="https://www.instagram.com/outtolaunchnpd/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/lucywager/" rel="nofollow" target="_blank">LinkedIn</a>See you next time!

Creating Compelling Product Stories

Oh For Food’s Sake unravels the challenges faced when working in the food industry whether you are in an employed role or a business owner.We are your hosts, Amy Wilkinson and Lucy Wager and offer you a new discussion drawn from our own experiences in the industry from stress, burnout and resilience to working with retailers, setting up on your own and much more. There will also be guest interviews from our food industry network to explore these challenges further giving you a comprehensive offering of stories, tips and advice through this rewarding industry.

Today we’re taking a step back from the daily grind of working in the food industry to ask a broader question: What is the purpose of your life? This line of thinking used to be reserved for philosophers and hippies but more people are coming to expect a sense of fulfilment, both from their job and in their life, and the food industry is no exception to this trend. Join us as we explore the ins and outs of a life purpose, tackling big questions like ‘What is a purpose?’ and ‘How does having a purpose shape your life?’. We give you some brilliant exercises to help find your purpose and to get you to think about aligning your goals around your chosen purpose.  Towards the end of the episode, we also touch on the Japanese theory of Ikigai and the sweet spot that springs up when your daily life is in harmony with your overall purpose. If you enjoyed this episode and would like to hear more episodes from us around mindfulness, self-care and other wellness topics, please let us know, and feel free to get in touch with us on the links below for further information about us and our services. Timestamps[1:00] Today we’re talking about finding your purpose!  [3:40] Putting a positive spin on overwhelm[5:30] A really helpful mindfulness exercise from Dr Rangan Chatterjee[7:55] We’re all familiar with the firefighting mode  [9:12] An exercise to find out what’s really important to you in your life [12:55] What actually is your life’s purpose?  [15:08] What it means to live mindfully  [16:03] Knowing your personal values and staying in touch with them [19:08] “Purpose pulls you into the future”[22:05] A few ways to get in touch with your purpose [24:03] The wider life benefits that having a purpose brings [25:55] Hitting the sweet spot: Ikigai and purpose[30:02] You have the power to shape your purpose [31:36] Living life with purpose is a lot better than a life with no purpose [33:19] Nothing in life is a failure, it’s just a change of direction [36:15] Our top tips on finding your purpose Links and ResourcesHigh Performance Podcast with special guest Dr. Rangan ChatterjeeFeel Better, Live More with Dr. Rangan ChatterjeeIkigai: The Japanese Secret to a Long and Happy LifeYou can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Today we’re taking a step back from the daily grind of working in the food industry to ask a broader question: What is the purpose of your life? This line of thinking used to be reserved for philosophers and hippies but more people are coming to expect a sense of fulfilment, both from their job and in their life, and the food industry is no exception to this trend. Join us as we explore the ins and outs of a life purpose, tackling big questions like ‘What is a purpose?’ and ‘How does having a purpose shape your life?’. We give you some brilliant exercises to help find your purpose and to get you to think about aligning your goals around your chosen purpose.  Towards the end of the episode, we also touch on the Japanese theory of <a href="https://en.wikipedia.org/wiki/Ikigai" rel="nofollow" target="_blank">Ikigai</a> and the sweet spot that springs up when your daily life is in harmony with your overall purpose. If you enjoyed this episode and would like to hear more episodes from us around mindfulness, self-care and other wellness topics, please let us know, and feel free to get in touch with us on the links below for further information about us and our services. Timestamps[1:00] Today we’re talking about finding your purpose!  [3:40] Putting a positive spin on overwhelm[5:30] A really helpful mindfulness exercise from Dr Rangan Chatterjee[7:55] We’re all familiar with the firefighting mode  [9:12] An exercise to find out what’s really important to you in your life [12:55] What actually is your life’s purpose?  [15:08] What it means to live mindfully  [16:03] Knowing your personal values and staying in touch with them [19:08] “Purpose pulls you into the future”[22:05] A few ways to get in touch with your purpose [24:03] The wider life benefits that having a purpose brings [25:55] Hitting the sweet spot: Ikigai and purpose[30:02] You have the power to shape your purpose [31:36] Living life with purpose is a lot better than a life with no purpose [33:19] Nothing in life is a failure, it’s just a change of direction [36:15] Our top tips on finding your purpose Links and Resources<a href="https://www.thehighperformancepodcast.com/podcast/ranganchatterjee" rel="nofollow" target="_blank">High Performance Podcast with special guest Dr. Rangan Chatterjee</a><a href="https://drchatterjee.com/blog/category/podcast/" rel="nofollow" target="_blank">Feel Better, Live More with Dr. Rangan Chatterjee</a><a href="https://www.amazon.co.uk/Ikigai-Japanese-secret-long-happy/dp/178633089X" rel="nofollow" target="_blank">Ikigai: The Japanese Secret to a Long and Happy Life</a>You can follow us here on <a href="https://www.instagram.com/oh_forfoodssake/" rel="nofollow" target="_blank">instagram</a>If you would like further support with myself, Amy for food industry coaching and facilitation find me here on <a href="https://www.instagram.com/amywilkinsoncoach/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/amy-wilkinson-0a5b7617/" rel="nofollow" target="_blank">LinkedIn</a>For food industry Consulting from Lucy you can find her here on <a href="https://www.instagram.com/outtolaunchnpd/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/lucywager/" rel="nofollow" target="_blank">LinkedIn</a>See you next time!

Finding Purpose

Amy Polly

This week’s episode of Oh For Food's Sake features a very special guest, the mindfulness rebel Amy Polly. Amy joins us for a discussion on mindfulness, meditation, and taking a moment for yourself.Amy walks us through her journey from working as an accountant to starting her own businesses as a mindfulness teacher and mental health advocate. She dives into her philosophy of demystifying mindfulness and why she believes in explaining the scientifically proven benefits of mindfulness to her clients. We then learn about the mindfulness services that she offers her clients, who include everyone from corporate executives to overwhelmed entrepreneurs. Our conversation with Amy touches on some really important topics related to mindfulness, such as some of the common misconceptions about mindfulness and Amy’s advice on how to include moments of mindfulness in your busy schedule. We also talk about chat mindfulness has done for us, both personally and professionally. This episode left us smiling from ear to ear and we can’t wait for you to hear it! Please share your thoughts on mindfulness and tackling the pressures of working in the food industry with us via our Facebook page and make sure that you’re subscribed to the podcast so that you catch our future episodes. Timestamps[3:05] Amy introduces herself and her mindfulness rebellion  [4:04] “Let me tell you a story”: How Amy switched from being an accountant to being a mindfulness rebel[7:15] Amy’s experience of postnatal anxiety and her transition into working in mindfulness and mental health [9:45] What meditation and mindfulness have done for Amy’s life [12:35] The root of Amy’s motivation [14:10] Where the ‘rebellion’ part of Amy’s business comes from  [15:35] There are still so many misconceptions about mindfulness!  [17:42] What mindfulness means to Amy [21:20] Getting rid of the ‘woo’ factor: We sometimes need to hear the science of mindfulness to encourage us to practice it [23:30] The stigma around mindfulness  [24:27] Amy’s advice on how to incorporate mini moments of mindfulness in our lives  [27:20] The absolute game changer of daily mindfulness [29:38] You do have time, you just need to think about what serves your needs[31:20] The power that you have over your thoughts [33:15] Are we starting to see a culture shift towards living mindfully?  [35:00] The mindfulness services that Amy offers to her corporate clients[37:04] Creating a space for senior leaders to be connected and vulnerable [39:00] …And Amy has a mindfulness mastermind for entrepreneurs!  [40:41] Striving for the long-term change  [42:10] Amy’s plea to listeners: Please keep an open mind about mindfulness! LinksAmy Polly websiteAmy Polly on InstagramAmy Polly on LinkedInYou can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

This week’s episode of Oh For Food's Sake features a very special guest, the mindfulness rebel Amy Polly. Amy joins us for a discussion on mindfulness, meditation, and taking a moment for yourself.Amy walks us through her journey from working as an accountant to starting her own businesses as a mindfulness teacher and mental health advocate. She dives into her philosophy of demystifying mindfulness and why she believes in explaining the scientifically proven benefits of mindfulness to her clients. We then learn about the mindfulness services that she offers her clients, who include everyone from corporate executives to overwhelmed entrepreneurs. Our conversation with Amy touches on some really important topics related to mindfulness, such as some of the common misconceptions about mindfulness and Amy’s advice on how to include moments of mindfulness in your busy schedule. We also talk about chat mindfulness has done for us, both personally and professionally. This episode left us smiling from ear to ear and we can’t wait for you to hear it! Please share your thoughts on mindfulness and tackling the pressures of working in the food industry with us via our <a href="https://www.facebook.com/ohforfoodssakepodcast/" rel="nofollow" target="_blank">Facebook page</a> and make sure that you’re subscribed to the podcast so that you catch our future episodes. Timestamps[3:05] Amy introduces herself and her mindfulness rebellion  [4:04] “Let me tell you a story”: How Amy switched from being an accountant to being a mindfulness rebel[7:15] Amy’s experience of postnatal anxiety and her transition into working in mindfulness and mental health [9:45] What meditation and mindfulness have done for Amy’s life [12:35] The root of Amy’s motivation [14:10] Where the ‘rebellion’ part of Amy’s business comes from  [15:35] There are still so many misconceptions about mindfulness!  [17:42] What mindfulness means to Amy [21:20] Getting rid of the ‘woo’ factor: We sometimes need to hear the science of mindfulness to encourage us to practice it [23:30] The stigma around mindfulness  [24:27] Amy’s advice on how to incorporate mini moments of mindfulness in our lives  [27:20] The absolute game changer of daily mindfulness [29:38] You do have time, you just need to think about what serves your needs[31:20] The power that you have over your thoughts [33:15] Are we starting to see a culture shift towards living mindfully?  [35:00] The mindfulness services that Amy offers to her corporate clients[37:04] Creating a space for senior leaders to be connected and vulnerable [39:00] …And Amy has a mindfulness mastermind for entrepreneurs!  [40:41] Striving for the long-term change  [42:10] Amy’s plea to listeners: Please keep an open mind about mindfulness! Links<a href="https://themindkindclub.com/" rel="nofollow" target="_blank">Amy Polly website</a><a href="https://www.instagram.com/thisisamypolly/?hl=en" rel="nofollow" target="_blank">Amy Polly on Instagram</a><a href="https://www.linkedin.com/in/amy-polly-69415a18b/?originalSubdomain=uk" rel="nofollow" target="_blank">Amy Polly on LinkedIn</a>You can follow us here on <a href="https://www.instagram.com/oh_forfoodssake/" rel="nofollow" target="_blank">instagram</a>If you would like further support with myself, Amy for food industry coaching and facilitation find me here on <a href="https://www.instagram.com/amywilkinsoncoach/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/amy-wilkinson-0a5b7617/" rel="nofollow" target="_blank">LinkedIn</a>For food industry Consulting from Lucy you can find her here on <a href="https://www.instagram.com/outtolaunchnpd/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/lucywager/" rel="nofollow" target="_blank">LinkedIn</a>See you next time!

Mindfulness with Amy Polly

Stress is a topic that comes up pretty often for people working in the food industry. If you work in food, you’re probably familiar with common stressors like high pressure jobs, tight deadlines and narrow profit margins. But how can we learn to cope with stress in a healthy, sustainable way? We discuss some common signs of stress and how stress can manifest itself in the body, leading to illness, bad tempers, digestive problems and trouble sleeping, amongst other symptoms. Then we tackle our unhealthy coping mechanisms to manage stress, including booze, food and social media scrolling. At the end of the episode, we turn to some healthier stress management techniques, from mindfulness to exercise to taking a few minutes to dance around the kitchen. You can also find our Stress Bucket download which will help you to identify sources of stress in your life and to build a plan of healthy stress management techniques.If you have thoughts on stress and working in the food industry, head on over to our Facebook page to continue the discussion with us and please subscribe to the Oh For Food’s sake Podcast and leave us a review to help the show to grow. Timestamps[0:48] Today’s topic: A deep dive on stress management [1:33] The food industry is a stressful business!  [3:03] Measuring stress levels in the workplace [5:10] Pressure vs. stress: At what point does stress become unhealthy?  [6:50] Some roles within the food industry aren’t suitable for people who can’t handle high levels of stress, but not handling stress doesn’t make you a bad person[9:25] Some people do thrive on pressure, but it might depend on what else is going on in their lives [11:25] What are the signs of stress? Ill health, short temper, bad dreams, tiredness…and the list goes on [15:14] Trying to cope with stress by turning to alcohol and food [17:30] Other stress-related illnesses that you might experience[18:53] Healthy and unhealthy coping mechanisms to tackle the stress bucket [20:47] Noticing patterns around stress[22:48] Learning to accept your negative thoughts and building up your resilience[23:50] We crave dopamine, but it’s not necessarily good for us[25:55] Taking a step back to look at the short-term and long-term techniques to cope with stress [27:00] The difference between the stressor and the stress and getting rid of stress from your body[28:43] What we do to manage stress [32:52] You need to make time for fun and time for yourself [35:04] Other resources you can use to combat stressLinks and ResourcesAmy's 4 stress busting strategies downloadDopamine Nation bookBurnout: Solve Your Stress Cycle bookThe Stress Management SocietyBritish Association for Counselling and PsychotherapyHappy Mind, Happy Life Podcast with Dr Rangan ChatterjeeYou can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Stress is a topic that comes up pretty often for people working in the food industry. If you work in food, you’re probably familiar with common stressors like high pressure jobs, tight deadlines and narrow profit margins. But how can we learn to cope with stress in a healthy, sustainable way? We discuss some common signs of stress and how stress can manifest itself in the body, leading to illness, bad tempers, digestive problems and trouble sleeping, amongst other symptoms. Then we tackle our unhealthy coping mechanisms to manage stress, including booze, food and social media scrolling. At the end of the episode, we turn to some healthier stress management techniques, from mindfulness to exercise to taking a few minutes to dance around the kitchen. You can also find our <a href="https://www.subscribepage.com/4-stress-busting-strategies" rel="nofollow" target="_blank">Stress Bucket download</a> which will help you to identify sources of stress in your life and to build a plan of healthy stress management techniques.If you have thoughts on stress and working in the food industry, head on over to our <a href="https://www.facebook.com/ohforfoodssakepodcast/" rel="nofollow" target="_blank">Facebook page</a> to continue the discussion with us and please subscribe to the Oh For Food’s sake Podcast and leave us a review to help the show to grow. Timestamps[0:48] Today’s topic: A deep dive on stress management [1:33] The food industry is a stressful business!  [3:03] Measuring stress levels in the workplace [5:10] Pressure vs. stress: At what point does stress become unhealthy?  [6:50] Some roles within the food industry aren’t suitable for people who can’t handle high levels of stress, but not handling stress doesn’t make you a bad person[9:25] Some people do thrive on pressure, but it might depend on what else is going on in their lives [11:25] What are the signs of stress? Ill health, short temper, bad dreams, tiredness…and the list goes on [15:14] Trying to cope with stress by turning to alcohol and food [17:30] Other stress-related illnesses that you might experience[18:53] Healthy and unhealthy coping mechanisms to tackle the stress bucket [20:47] Noticing patterns around stress[22:48] Learning to accept your negative thoughts and building up your resilience[23:50] We crave dopamine, but it’s not necessarily good for us[25:55] Taking a step back to look at the short-term and long-term techniques to cope with stress [27:00] The difference between the stressor and the stress and getting rid of stress from your body[28:43] What we do to manage stress [32:52] You need to make time for fun and time for yourself [35:04] Other resources you can use to combat stressLinks and Resources<a href="https://www.subscribepage.com/4-stress-busting-strategies" rel="nofollow" target="_blank">Amy's 4 stress busting strategies download</a><a href="https://www.amazon.co.uk/Dopamine-Nation-Finding-Balance-Indulgence/dp/B09GYNV92D" rel="nofollow" target="_blank">Dopamine Nation book</a><a href="https://www.amazon.co.uk/Burnout-Solve-Your-Stress-Cycle/dp/1785042092" rel="nofollow" target="_blank">Burnout: Solve Your Stress Cycle book</a><a href="https://www.stress.org.uk/" rel="nofollow" target="_blank">The Stress Management Society</a><a href="https://www.bacp.co.uk/" rel="nofollow" target="_blank">British Association for Counselling and Psychotherapy</a><a href="https://drchatterjee.com/blog/category/podcast/" rel="nofollow" target="_blank">Happy Mind, Happy Life Podcast with Dr Rangan Chatterjee</a>You can follow us here on <a href="https://www.instagram.com/oh_forfoodssake/" rel="nofollow" target="_blank">instagram</a>If you would like further support with myself, Amy for food industry coaching and facilitation find me here on <a href="https://www.instagram.com/amywilkinsoncoach/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/amy-wilkinson-0a5b7617/" rel="nofollow" target="_blank">LinkedIn</a>For food industry Consulting from Lucy you can find her here on <a href="https://www.instagram.com/outtolaunchnpd/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/lucywager/" rel="nofollow" target="_blank">LinkedIn</a>See you next time!

Stress Management

Quality management is a really misunderstood area of the food industry and other departments can often be reluctant to engage with quality management procedures. We’re here to change your mind about quality management and to explain why quality management matters and what a solid quality management procedure can do for your food business. We explain the benefits of investing in establishing a quality management procedure. Although it’s a long process that can be really stressful for technical teams, quality assurance can bring structure to your business, especially if you’re a young start-up that’s looking to grow. We give examples of some of the different aspects that you’ll need to consider in your quality management procedure, such as the quality accreditations that your suppliers have and the quality requirements of your target market countries. Listen out for exciting details about our upcoming course on food quality management via Young Foodies ! If you enjoyed this episode, hop over to our Facebook page to leave us a message and make sure that you’re subscribed to the Oh For Food’s Sake Podcast so that you don’t miss an episode. Timestamps[0:47] Today we’re talking about quality management! Why does quality management matter? [1:55] Getting through a British Retail Consortium audit: Why you need to learn about quality management in the food industry[4:52] Our definition of a quality management system [5:17] The three core areas of quality management: Quality, safety, legality[8:35] Quality management isn’t super interesting…but it is really important [10:00] Some businesses push back on introducing quality management procedures, but they benefit the business in the long run [12:34] There’s a difference between a BRC certification and accreditation? Yes! [13:52] Quality management prevents mistakes before a product leaves the manufacturer's building [15:23] It’s tempting to cut corners, but skipping steps in quality management can have a serious impact on the whole business [16:48] The pressure of working in the technical department of a food manufacturing business [18:45] How quality management can lower business costs and improve your credibility[20:25] Why your food business should have a QAS: A Quality Attribute Sheet [22:53] You need to consider in which countries your product will be sold [24:13] Start-ups and quality assurance: How implementing quality right from the get-go can help your business to grow[26:31] Top tip: Always check for GFSI standards on imported products[27:47] An example of a quality management system that saved a brand’s reputation: Fig Gate!  [30:50] What’s the difference between a product withdrawal and a product recall? [32:20] Please let us know what you think of these more technical podcast episodes!  [33:15] Your career becomes richer if you start asking questions and getting involved with other departments LinksOur Quality Management Course on Young FoodiesYou can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Quality management is a really misunderstood area of the food industry and other departments can often be reluctant to engage with quality management procedures. We’re here to change your mind about quality management and to explain why quality management matters and what a solid quality management procedure can do for your food business. We explain the benefits of investing in establishing a quality management procedure. Although it’s a long process that can be really stressful for technical teams, quality assurance can bring structure to your business, especially if you’re a young start-up that’s looking to grow. We give examples of some of the different aspects that you’ll need to consider in your quality management procedure, such as the quality accreditations that your suppliers have and the quality requirements of your target market countries. Listen out for exciting details about our upcoming course on food quality management via <a href="https://youngfoodies.co.uk/product/quality-management-fmcg-training-course/" rel="nofollow" target="_blank">Young Foodies</a> ! If you enjoyed this episode, hop over to our <a href="https://www.facebook.com/ohforfoodssakepodcast/" rel="nofollow" target="_blank">Facebook page</a> to leave us a message and make sure that you’re subscribed to the Oh For Food’s Sake Podcast so that you don’t miss an episode. Timestamps[0:47] Today we’re talking about quality management! Why does quality management matter? [1:55] Getting through a British Retail Consortium audit: Why you need to learn about quality management in the food industry[4:52] Our definition of a quality management system [5:17] The three core areas of quality management: Quality, safety, legality[8:35] Quality management isn’t super interesting…but it is really important [10:00] Some businesses push back on introducing quality management procedures, but they benefit the business in the long run [12:34] There’s a difference between a BRC certification and accreditation? Yes! [13:52] Quality management prevents mistakes before a product leaves the manufacturer's building [15:23] It’s tempting to cut corners, but skipping steps in quality management can have a serious impact on the whole business [16:48] The pressure of working in the technical department of a food manufacturing business [18:45] How quality management can lower business costs and improve your credibility[20:25] Why your food business should have a QAS: A Quality Attribute Sheet [22:53] You need to consider in which countries your product will be sold [24:13] Start-ups and quality assurance: How implementing quality right from the get-go can help your business to grow[26:31] Top tip: Always check for GFSI standards on imported products[27:47] An example of a quality management system that saved a brand’s reputation: Fig Gate!  [30:50] What’s the difference between a product withdrawal and a product recall? [32:20] Please let us know what you think of these more technical podcast episodes!  [33:15] Your career becomes richer if you start asking questions and getting involved with other departments Links<a href="https://youngfoodies.co.uk/product/quality-management-fmcg-training-course/" rel="nofollow" target="_blank">Our Quality Management Course on Young Foodies</a>You can follow us here on <a href="https://www.instagram.com/oh_forfoodssake/" rel="nofollow" target="_blank">instagram</a>If you would like further support with myself, Amy for food industry coaching and facilitation find me here on <a href="https://www.instagram.com/amywilkinsoncoach/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/amy-wilkinson-0a5b7617/" rel="nofollow" target="_blank">LinkedIn</a>For food industry Consulting from Lucy you can find her here on <a href="https://www.instagram.com/outtolaunchnpd/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/lucywager/" rel="nofollow" target="_blank">LinkedIn</a>See you next time!

Why Quality Management matters

On this episode of Oh For Food’s Sake, we interview Kirsty Barden, a Business Development Manager at MDS, a scheme set up in 1986 to train the next generation of employees in the food industry. Kirsty starts out by explaining how she got into the MDS programme after graduating with a degree in Forensic Science. She then moves on to tell us about her current role at MDS and the experience that graduates have during their time on the programme, which includes support from the MDS organisation and the chance to make a real difference to the food industry as a whole. She also shares exciting news about a new government grant that will fund apprenticeships on the MDS programme for trainees that don’t have a degree.Later, we talk with Kirsty about some of the benefits of working in the food industry, from having a satisfying job with real career progression, to being part of an industry that’s highly resistant to fluctuations in the economy. We wrap by learning how to apply for the MDS programme and where to go for further information. If you enjoyed listening to this interview and want to raise awareness of the career opportunities available in the food industry, please share this episode on your social media profiles. Timestamps[0:47] We introduce special guest Kirsty Barden [1:25] Kirsty explains how she started working with MDS and her transition into a procurement and NPD[3:21] Kirsty’s switch into education and a freelance role back with MDS that clicked[5:10] How Kirsty’s story resonates with us[5:57] How closely does your education need to reflect your interests and relate to your career?  [7:48] Kirsty dives in to explain the background and objectives of the MDS graduate programme[9:15] What does the MDS graduate programme look like today?  [9:55] A fantastic statistic about the MDS programme and what graduates receive when they complete their two years at MDS[10:42] A £500,000 apprenticeship budget and how MDS plans to spend it[11:59] How former members of the Armed Forces can benefit from the MDS programme [13:56] What we love about the MDS programme [15:00] Why you no longer need a degree to participate in the MDS programme [16:58] “Part of MDS is finding out what you don’t want to do”. [17:57] MDS trainees have a chance to make a real difference in the food industry [19:58] How many businesses are involved in MDS and how do companies feel about working with their competitors to train graduates? [23:02] It’s about looking at the industry as a whole [23:57] Universities, online networking events, case studies and storytelling: Spreading the word about the MDS programme [26:04] The food industry is more resistant to economic downturn[26:42] Opening the doors of the food industry to people who don’t know about it[27:52] Younger workers are seeking career progression and satisfaction [29:01] Get rid of your five year plan! [31:12] What challenges are young people facing today when they think about entering the jobs market?  [33:48] The food industry needs to develop an infrastructure to retain talent [35:53] Empowering, not handholding: The support that MDS gives to trainees throughout the programme [37:37] How to apply for the MDS schemes and where to go for further informationLinksThe MDS training schemeFor further information about the MDS scheme and to learn how to become a member of MDS, email Kirsty at info@mds-ltd.co.ukIf you have not already joined then don’t forget to pop over to our facebook community, come and join us  HEREDid you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

On this episode of Oh For Food’s Sake, we interview Kirsty Barden, a Business Development Manager at MDS, a scheme set up in 1986 to train the next generation of employees in the food industry. Kirsty starts out by explaining how she got into the MDS programme after graduating with a degree in Forensic Science. She then moves on to tell us about her current role at MDS and the experience that graduates have during their time on the programme, which includes support from the MDS organisation and the chance to make a real difference to the food industry as a whole. She also shares exciting news about a new government grant that will fund apprenticeships on the MDS programme for trainees that don’t have a degree.Later, we talk with Kirsty about some of the benefits of working in the food industry, from having a satisfying job with real career progression, to being part of an industry that’s highly resistant to fluctuations in the economy. We wrap by learning how to apply for the MDS programme and where to go for further information. If you enjoyed listening to this interview and want to raise awareness of the career opportunities available in the food industry, please share this episode on your social media profiles. Timestamps[0:47] We introduce special guest Kirsty Barden [1:25] Kirsty explains how she started working with MDS and her transition into a procurement and NPD[3:21] Kirsty’s switch into education and a freelance role back with MDS that clicked[5:10] How Kirsty’s story resonates with us[5:57] How closely does your education need to reflect your interests and relate to your career?  [7:48] Kirsty dives in to explain the background and objectives of the MDS graduate programme[9:15] What does the MDS graduate programme look like today?  [9:55] A fantastic statistic about the MDS programme and what graduates receive when they complete their two years at MDS[10:42] A £500,000 apprenticeship budget and how MDS plans to spend it[11:59] How former members of the Armed Forces can benefit from the MDS programme [13:56] What we love about the MDS programme [15:00] Why you no longer need a degree to participate in the MDS programme [16:58] “Part of MDS is finding out what you don’t want to do”. [17:57] MDS trainees have a chance to make a real difference in the food industry [19:58] How many businesses are involved in MDS and how do companies feel about working with their competitors to train graduates? [23:02] It’s about looking at the industry as a whole [23:57] Universities, online networking events, case studies and storytelling: Spreading the word about the MDS programme [26:04] The food industry is more resistant to economic downturn[26:42] Opening the doors of the food industry to people who don’t know about it[27:52] Younger workers are seeking career progression and satisfaction [29:01] Get rid of your five year plan! [31:12] What challenges are young people facing today when they think about entering the jobs market?  [33:48] The food industry needs to develop an infrastructure to retain talent [35:53] Empowering, not handholding: The support that MDS gives to trainees throughout the programme [37:37] How to apply for the MDS schemes and where to go for further informationLinks<a href="https://www.mds-ltd.co.uk/trainees/" rel="nofollow" target="_blank">The MDS training scheme</a>For further information about the MDS scheme and to learn how to become a member of MDS, email Kirsty at info@mds<a href="http://-ltd.co.uk" rel="nofollow" target="_blank">-ltd.co.uk</a>If you have not already joined then don’t forget to pop over to our facebook community, come and join us  <a href="https://www.facebook.com/groups/ohforfoodsake" rel="nofollow" target="_blank">HERE</a>Did you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on <a href="https://www.instagram.com/oh_forfoodssake/" rel="nofollow" target="_blank">instagram</a>If you would like further support with myself, Amy for food industry coaching and facilitation find me here on <a href="https://www.instagram.com/amywilkinsoncoach/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/amy-wilkinson-0a5b7617/" rel="nofollow" target="_blank">LinkedIn</a>For food industry Consulting from Lucy you can find her here on <a href="https://www.instagram.com/outtolaunchnpd/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/lucywager/" rel="nofollow" target="_blank">LinkedIn</a>See you next time!

Challenges for young people in Food with Kirsty Barden from MDS

We can’t quite believe it, a whole year of the Oh For Food’s Sake Podcast! How quickly has that gone? In this special episode we select some of our favourite moments from our most popular episodes for you to enjoy again. Plus we share the unexpected successes the podcast has achieved just in case you have been hiding under a rock!We would also like to thank you so much for all of your support through this time whether you are new to the podcast or are a seasoned OHFFS listener. Your messages and engagement on the facebook group means the world to us both, to know that we are helping you to make positive changes to your career and working life in this frequently testing industry.We launch a giveaway in this episode - so head over to our instagram account for more details - or check out our posts on LinkedIn.If you have not already joined then don’t forget to pop over to our facebook community, come and join us  HEREDid you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

We can’t quite believe it, a whole year of the Oh For Food’s Sake Podcast! How quickly has that gone? In this special episode we select some of our favourite moments from our most popular episodes for you to enjoy again. Plus we share the unexpected successes the podcast has achieved just in case you have been hiding under a rock!We would also like to thank you so much for all of your support through this time whether you are new to the podcast or are a seasoned OHFFS listener. Your messages and engagement on the facebook group means the world to us both, to know that we are helping you to make positive changes to your career and working life in this frequently testing industry.We launch a giveaway in this episode - so head over to our <a href="https://www.instagram.com/oh_forfoodssake/" rel="nofollow" target="_blank">instagram</a> account for more details - or check out our posts on LinkedIn.If you have not already joined then don’t forget to pop over to our facebook community, come and join us  <a href="https://www.facebook.com/groups/ohforfoodsake" rel="nofollow" target="_blank">HERE</a>Did you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on <a href="https://www.instagram.com/oh_forfoodssake/" rel="nofollow" target="_blank">instagram</a>If you would like further support with myself, Amy for food industry coaching and facilitation find me here on <a href="https://www.instagram.com/amywilkinsoncoach/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/amy-wilkinson-0a5b7617/" rel="nofollow" target="_blank">LinkedIn</a>For food industry Consulting from Lucy you can find her here on <a href="https://www.instagram.com/outtolaunchnpd/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/lucywager/" rel="nofollow" target="_blank">LinkedIn</a>See you next time!

Special Episode - It's our 1st Anniversary!

In this episode of Oh For Food’s Sake, we turn the mic over to host Lucy Wager to hear her story of burnout and career change in the food industry. Lucy’s career has spanned several different roles within the industry and at times she’s faced some tough decisions. If this is the position you’re in, pull up a chair and listen to this informative episode! Lucy’s food industry career began in new product development, where she quickly bagged a dream role working on a new range of Asian ready meals for M&amp;S Food. She travelled extensively for the job and unfortunately contracted an illness and new food intolerances that wiped out her ability to taste food professionally. She decided she had to prioritise her own health and pivoted to a recruitment position, finding candidates for jobs within the food industry. She loved her new role but started to miss working with food and went on to launch Pudology, a range of indulgent dairy- and gluten-free desserts. However, this eventually led to another moment where she had to know when to quit, as the business faced multiple challenges.  You’ll hear us discuss some of the themes raised in Lucy’s story, from the difficulties of being a food taster to working out how to balance your own well-being against the demands of working in the food industry. If you enjoyed the episode, please get in touch with us and feel free to ask questions to find out more about our story and our expertise. Timestamps[0:47] Today, we’re talking career burnout [1:50] Quitting or failing? [2:35] Back to the start: Lucy tells the story of beginning her career in the food industry[3:53] We don’t talk enough about how difficult food tasting is on your digestive system[5:49] A bout of pre-Christmas food poisoning which led to long-term health issues[7:07] The impact of Lucy’s new food intolerances on her career[9:32] Moving over to working in prepped fruit and leaving behind ready meals[11:17] A huge decision and a new start[14:38] Lucy’s new perspective on careers in the food industry[15:56] Moving into a gap in the market[17:30] Knowing when to quit: How can you tell when it’s the right time?[18:15] Being a start-up in the food industry[21:10] Lucy’s role as a problem solver for other food businesses[22:14] When are you ‘allowed’ to quit? [26:20] “No, done. Can’t do it any more”.[27:28] Why Lucy said no[28:56] Liquidating the business without a plan[30:00] A grieving period for the old business and starting up a new business[31:27] Putting yourself first and trusting your gut[34:07] It’s good to talk about it!  [35:33] If you need food consulting services, get in touch with Lucy!If you have not already joined then don’t forget to pop over to our facebook community, come and join us  HEREDid you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

In this episode of Oh For Food’s Sake, we turn the mic over to host Lucy Wager to hear her story of burnout and career change in the food industry. Lucy’s career has spanned several different roles within the industry and at times she’s faced some tough decisions. If this is the position you’re in, pull up a chair and listen to this informative episode! Lucy’s food industry career began in new product development, where she quickly bagged a dream role working on a new range of Asian ready meals for M&amp;S Food. She travelled extensively for the job and unfortunately contracted an illness and new food intolerances that wiped out her ability to taste food professionally. She decided she had to prioritise her own health and pivoted to a recruitment position, finding candidates for jobs within the food industry. She loved her new role but started to miss working with food and went on to launch Pudology, a range of indulgent dairy- and gluten-free desserts. However, this eventually led to another moment where she had to know when to quit, as the business faced multiple challenges.  You’ll hear us discuss some of the themes raised in Lucy’s story, from the difficulties of being a food taster to working out how to balance your own well-being against the demands of working in the food industry. If you enjoyed the episode, please get in touch with us and feel free to ask questions to find out more about our story and our expertise. Timestamps[0:47] Today, we’re talking career burnout [1:50] Quitting or failing? [2:35] Back to the start: Lucy tells the story of beginning her career in the food industry[3:53] We don’t talk enough about how difficult food tasting is on your digestive system[5:49] A bout of pre-Christmas food poisoning which led to long-term health issues[7:07] The impact of Lucy’s new food intolerances on her career[9:32] Moving over to working in prepped fruit and leaving behind ready meals[11:17] A huge decision and a new start[14:38] Lucy’s new perspective on careers in the food industry[15:56] Moving into a gap in the market[17:30] Knowing when to quit: How can you tell when it’s the right time?[18:15] Being a start-up in the food industry[21:10] Lucy’s role as a problem solver for other food businesses[22:14] When are you ‘allowed’ to quit? [26:20] “No, done. Can’t do it any more”.[27:28] Why Lucy said no[28:56] Liquidating the business without a plan[30:00] A grieving period for the old business and starting up a new business[31:27] Putting yourself first and trusting your gut[34:07] It’s good to talk about it!  [35:33] If you need food consulting services, get in touch with Lucy!If you have not already joined then don’t forget to pop over to our facebook community, come and join us  <a href="https://www.facebook.com/groups/ohforfoodsake" rel="nofollow" target="_blank">HERE</a>Did you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on <a href="https://www.instagram.com/oh_forfoodssake/" rel="nofollow" target="_blank">instagram</a>If you would like further support with myself, Amy for food industry coaching and facilitation find me here on <a href="https://www.instagram.com/amywilkinsoncoach/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/amy-wilkinson-0a5b7617/" rel="nofollow" target="_blank">LinkedIn</a>For food industry Consulting from Lucy you can find her here on <a href="https://www.instagram.com/outtolaunchnpd/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/lucywager/" rel="nofollow" target="_blank">LinkedIn</a>See you next time!

Knowing when to Quit - Lucy's Story

Let’s face it NPD is misunderstood. You may be familiar with the term fluffy but where does this come from? Why is there a misunderstanding here of the part of the business which brings innovation and new development to the business?In this episode we explain why NPD needs more support and how this could be done with your help. We break down these struggles and actions that NPD face,Handling the constant set backLearning how to say NoSelling their ideasDealing with stakeholders with more authorityNot enough hours in the dayIf you found this episode useful and would like to share your story or how this has helped you then pop over to our facebook community, come and join us HEREDid you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Let’s face it NPD is misunderstood. You may be familiar with the term fluffy but where does this come from? Why is there a misunderstanding here of the part of the business which brings innovation and new development to the business?In this episode we explain why NPD needs more support and how this could be done with your help. We break down these struggles and actions that NPD face,<ul><li>Handling the constant set back</li><li>Learning how to say No</li><li>Selling their ideas</li><li>Dealing with stakeholders with more authority</li><li>Not enough hours in the day</li></ul>If you found this episode useful and would like to share your story or how this has helped you then pop over to our facebook community, come and join us <a href="https://www.facebook.com/groups/ohforfoodsake" rel="nofollow" target="_blank">HERE</a>Did you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on <a href="https://www.instagram.com/oh_forfoodssake/" rel="nofollow" target="_blank">instagram</a>If you would like further support with myself, Amy for food industry coaching and facilitation find me here on <a href="https://www.instagram.com/amywilkinsoncoach/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/amy-wilkinson-0a5b7617/" rel="nofollow" target="_blank">LinkedIn</a>For food industry Consulting from Lucy you can find her here on <a href="https://www.instagram.com/outtolaunchnpd/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/lucywager/" rel="nofollow" target="_blank">LinkedIn</a>See you next time!

Why we need to support NPD Teams

Nicola Buckley

In this episode, we’re talking with the incredible women’s leadership coach, Nicola Buckley. As she shares her journey from the corporate tech world to where she is today, you can’t help but feel inspiration and admiration for her resilience, hard grit and determination in finding her own way.There is a resounding correlation between varied life experiences leading you on different paths to where you are eventually meant to be. This has definitely been the case for Nicola as you will hear in the episode.Nicola shares some fantastic insights to neuroscience and how it works within the workplace having studied for 6 years to enable her better understanding of her clients.  She also talks about the common challenges faced by women at the top, along with tips on how to manage those challengesIf you would like to reach out to Nicola you can here on LinkedInOr view her website - nicolaskorko.comThe book’s Nicola mentioned are Maxwell Maltz - Psycho Cybernetics and Tara Swart - Neuroscience for LeadershipIf you have not already joined then don’t forget to pop over to our facebook community, come and join us  HEREDid you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

In this episode, we’re talking with the incredible women’s leadership coach, Nicola Buckley. As she shares her journey from the corporate tech world to where she is today, you can’t help but feel inspiration and admiration for her resilience, hard grit and determination in finding her own way.There is a resounding correlation between varied life experiences leading you on different paths to where you are eventually meant to be. This has definitely been the case for Nicola as you will hear in the episode.Nicola shares some fantastic insights to neuroscience and how it works within the workplace having studied for 6 years to enable her better understanding of her clients.  She also talks about the common challenges faced by women at the top, along with tips on how to manage those challengesIf you would like to reach out to Nicola you can here on <a href="https://www.linkedin.com/in/nicola-buckley-strongher/" rel="nofollow" target="_blank">LinkedIn</a>Or view her website -<a href="https://food4innov8ions.com/" rel="nofollow" target="_blank"> </a><a href="https://nicolaskorko.com/" rel="nofollow" target="_blank">nicolaskorko.com</a>The book’s Nicola mentioned are <a href="https://www.amazon.co.uk/Psycho-Cybernetics-Updated-Expanded-Maxwell-Maltz/dp/0399176136/ref=asc_df_0399176136/?tag=googshopuk-21&amp;linkCode=df0&amp;hvadid=310805565966&amp;hvpos=&amp;hvnetw=g&amp;hvrand=2319301818767589790&amp;hvpone=&amp;hvptwo=&amp;hvqmt=&amp;hvdev=c&amp;hvdvcmdl=&amp;hvlocint=&amp;hvlocphy=1007192&amp;hvtargid=pla-423024757344&amp;psc=1&amp;th=1&amp;psc=1" rel="nofollow" target="_blank">Maxwell Maltz - Psycho Cybernetics</a> and <a href="https://www.amazon.co.uk/Neuroscience-Leadership-Harnessing-Brain-Advantage/dp/B08FXV2K3Z/ref=sr_1_2?crid=8OF01NMXGUEI&amp;keywords=tara+swart+leadership&amp;qid=1646733503&amp;s=books&amp;sprefix=tara+swart+leadership%2Cstripbooks%2C61&amp;sr=1-2" rel="nofollow" target="_blank">Tara Swart - Neuroscience for Leadership</a>If you have not already joined then don’t forget to pop over to our facebook community, come and join us  <a href="https://www.facebook.com/groups/ohforfoodsake" rel="nofollow" target="_blank">HERE</a>Did you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on <a href="https://www.instagram.com/oh_forfoodssake/" rel="nofollow" target="_blank">instagram</a>If you would like further support with myself, Amy for food industry coaching and facilitation find me here on <a href="https://www.instagram.com/amywilkinsoncoach/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/amy-wilkinson-0a5b7617/" rel="nofollow" target="_blank">LinkedIn</a>For food industry Consulting from Lucy you can find her here on <a href="https://www.instagram.com/outtolaunchnpd/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/lucywager/" rel="nofollow" target="_blank">LinkedIn</a>See you next time!

Women in Leadership with Nicola Buckley

What is emotional intelligence and how does it play a part in our working day? Can we improve it and how does it work best and in what situations?This episode breaks down,Dealing with difficult conversationsHow you respond - positive and negativeSelf awareness and tools to slow downWe also share our top 3 tips and both explore how emotional intelligence has affected us in our personal lives, not just at work, where it seems to feed more vulnerability.If you would like a copy of the emotions wheel, come and join us in the Facebook group or send me an email amy@amywilkinsoncoaching.co.ukHere is the link to the star model I mentioned which was shared in our facebook group a few weeks back that you may find useful.If you have not already joined then don’t forget to pop over to our facebook community, come and join us  HEREDid you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

What is emotional intelligence and how does it play a part in our working day? Can we improve it and how does it work best and in what situations?This episode breaks down,<ul><li>Dealing with difficult conversations</li><li>How you respond - positive and negative</li><li>Self awareness and tools to slow down</li></ul>We also share our top 3 tips and both explore how emotional intelligence has affected us in our personal lives, not just at work, where it seems to feed more vulnerability.If you would like a copy of the emotions wheel, come and join us in the <a href="https://www.facebook.com/groups/ohforfoodsake" rel="nofollow" target="_blank">Facebook group</a> or send me an email <a href="mailto:amy@amywilkinsoncoaching.co.uk">amy@amywilkinsoncoaching.co.uk</a><a href="https://www.subscribepage.com/personal-development-models" rel="nofollow" target="_blank">Here</a> is the link to the star model I mentioned which was shared in our facebook group a few weeks back that you may find useful.If you have not already joined then don’t forget to pop over to our facebook community, come and join us  <a href="https://www.facebook.com/groups/ohforfoodsake" rel="nofollow" target="_blank">HERE</a>Did you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on <a href="https://www.instagram.com/oh_forfoodssake/" rel="nofollow" target="_blank">instagram</a>If you would like further support with myself, Amy for food industry coaching and facilitation find me here on <a href="https://www.instagram.com/amywilkinsoncoach/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/amy-wilkinson-0a5b7617/" rel="nofollow" target="_blank">LinkedIn</a>For food industry Consulting from Lucy you can find her here on <a href="https://www.instagram.com/outtolaunchnpd/" rel="nofollow" target="_blank">instagram</a> or <a href="https://www.linkedin.com/in/lucywager/" rel="nofollow" target="_blank">LinkedIn</a>See you next time!

Emotional Intelligence

Oh For Food’s Sake unravels the challenges faced when working in the food industry whether you are in an employed role or a business owner. We are your hosts, Amy Wilkinson and Lucy Wager and offer you a new discussion drawn from our own experiences in the industry from stress, burnout and resilience to working with retailers, setting up on your own and much more. There will also be guest interviews from our food industry network to explore these challenges further giving you a comprehensive offering of stories, tips and advice through this rewarding industry.

Oh For Food's Sake

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