Hannah – owner & founder, former chief ball roller and current CEO – began making healthy treats as a creative outlet, each dessert more drool-worthy than the last. A passionate plant-based creative, she began sharing these treats to instagram as a way to meet more like-minded people. The more Hannah shared, the more she realised she was becoming part of a greater movement; a movement towards real food and conscious consumption. These two values became the foundation for Real Rad Food, which Hannah made an official brand in 2017. Cheers to that! Since then Real Rad Food has grown from just Hannah selling her creations at local markets, to a team of 5 that provide for over 80 cafes and grocers around New Zealand, and an online store that delivers to the doors of Kiwis everyday. Even further than that Real Rad Food has become a brand that makes it easier for the every day gal to take a moment to look after their body, through the introduction of Real Rad Protein Hormonal Blend. Much like the raw treats this product was born from Hannah’s own experience with learning how to balance her hormones and look after her health despite a busy lifestyle.

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Al’s career in coffee started when he was 16 years old and got a job in a café called Captain Delicious. He quickly discovered a passion for coffee and realized it was something he wanted to have a career in. Today he describes hospitality as “generosity paying attention” – a fitting motto for the CEO of Coffee Supreme in New Zealand.

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The Cookie Project is a social enterprise that that employs Kiwis with disabilities to make delicious cookies. Founded in 2018 by Graeme and Eric, our purpose is to help Kiwis with disabilities understand their own value to themselves and to society by paying them at least the minimum wage of $17.70 an hour. We’re leading New Zealand with our inclusive employment framework for the disability community, by having a pan-disability recruitment policy and we never ask for resume nor do we conduct interviews. All our cookies are hand made at the Eat My Lunch kitchen, using only the finest Kiwi ingredients like Lewis Road Creamery butter so we know you’ll love the taste as much as the purpose behind it.

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Sometimes you look at one family and go… how? Take one neuroscientist sister, who then works with her national champion triathlete sister and their national champion swimmer of a dad, and together they develop a range of drinks containing the richest plant source of essential nutrients on the planet and create an incredibly successful business. The Chia Sisters team is so proud of what they’ve achieved and they way they achieve it, and rightly so. With their delicious drinks stocked in retail outlets since 2012, the Chia Sisters have been recognised for their innovation and quality products by Forbes, been supported by Callaghan Innovation and secured SheEo funding for their solar powered solar factory last year. So how has Covid19 impacted their business? Join us as we speak to them on Manaaki Live.

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Ed has a great yarn – two mates in their mid twenties start a bakery during the GFC, producing incredible quality bread and pastries for the wider Waikato and BOP. As is the way when you start a business, they had no money, no sleep, were being taken advantage of and were up against steep competition, nearly losing everything numerous times. But Volare Bread got to 2020 with 70 staff, 3 divisions and customers nationwide. Which sadly included 100% of their wholesale customers being hospitality and tourism. So what do you do with your band new 1000m2 bakery? Join us as we talk to Ed about the “s**t what now!” moment, building an on-line delivery platform in 3 days, innovating under pressure and the importance of a sense of humour!

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CE of Eat Local, Tim McLeod’s resume isn’t something you’d instantly pick as “hospo”.

He has worked in the Government, Chartered Accountancy and Professional Service Industries – across organisations including Ernst Young, Chartered Accountants Australia New Zealand and the IRD, enabling a design led approach to innovation and supporting the needs of small business.

Then he became one of the rare breed of people who started a business during lockdown!

Eat Local as a result of seeing the challenges for small business and in particular hospo businesses, and we talk to him about Level 3, partnering with other small businesses and being future focused.

Though schools are shut due to Covid-19, families are still in need, and in response Eat My Lunch has had to completely revamp the way it operates, including the original funding model which was previously dependent on corporate catering. Join us as we talk to Lisa about fast decision making, pivoting a business, and the pressure but also opportunity that comes with being an essential service SME.

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If you’ve been out for coffee, pre-dark lockdown times, odds are you have seen the bold Coffee Supreme label either on your cup or on the window of the cafe you visited.
The CEO of Coffee Supreme, Al Keating, is almost as well known as the brand and is probably one of the most well known figures associated with good coffee, and not just in this country. So who else would we want to speak to talk about ‘reimagining’ business, asking what needs to be rebuilt and what needs to change?

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