Turning a successful restaurant menu into products that customers can enjoy at home can make a lot of sense. What does it take to do it?
Thea Brook, founder of the plant-based restaurant The Brook, talked to Mel about turning an award-winning restaurant into an award-winning food business. She’s raised nearly £1m of funding, taken the range into retail, developed a D2C channel, and won three Great Taste awards too. She shares her experience and advice about:
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