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Andrew Allen

Food Leadership, Consultant and Entrepreneur in Residence

Andrew Allen is a seasoned entrepreneur and mentor at Oneday with extensive experience in the food and beverage (F&B) industry.13 Here are some key details about his background and expertise:

Entrepreneurial Experience

Andrew founded a direct-to-consumer (D2C) pork scratching business and successfully scaled it to a national level.3 This experience demonstrates his ability to grow a food product brand and navigate the challenges of the F&B sector.

Areas of Expertise

  • F&B Industry Focus: Andrew has deep experience in the food and beverage industry, with the last 5 years particularly focused on developments in plant-based foods.3

  • Entrepreneurship: As an Entrepreneur in Residence, Andrew likely provides guidance and mentorship to aspiring and early-stage entrepreneurs.2

  • Business Scaling: His success in scaling his pork scratching business nationally suggests expertise in growth strategies and market expansion.1

Role at Oneday

Andrew serves as a mentor at Oneday, an organization that appears to support entrepreneurs and startups.4 In this capacity, he likely shares his insights and experiences to help guide new business owners and innovators in the F&B space.

Current Focus

As an Entrepreneur in Residence, Andrew is involved in exploring and developing new business opportunities. He mentions that he frequently explains this role, indicating it may involve a mix of strategic advising, mentorship, and potentially incubating new business ideas within the F&B sector.2

Andrew Allen's combination of hands-on entrepreneurial experience, industry expertise, and mentorship roles position him as a valuable resource for aspiring entrepreneurs and startups in the food and beverage industry.

Highlights

Aug 29 · linkedin

Want to make a real impact in the F&B industry? Here's why I think we need to focus on building systems, not just products.

I meet a lot of founders and teams and I hear most weeks, "We’re on a mission to change XXXXX."

The problem for most is that, in reality, the opportunity to create meaningful change is minimal.

And that’s because, if at the very heart of your focus is a product aiming for the same shelf space as everyone else, your ability to influence is limited by your reach, the commercial pressures, and the competition that the consumer might find almost indiscernible from yours. 

But when you build systems to solve problems, the opportunities to disrupt, stand out, and break commercial conventions increase.

This is easier demonstrated with examples:

Tony's Chocolonely — a system to remove slavery from the cocoa industry (and now, through the excellent work Pip & Nut | B Corp are doing, some of the peanut butter industry).

Citizens of Soil | B Corp —(pictured) a system to fix a broken commodity (olive oil), working directly with producers.

Wildfarmed — a system to make regenerative agriculture viable at scale.

Change Please — a system to tackle homelessness and create social mobility using coffee.

I’d argue all of these are systems first, excellent products second, and all of them have made big waves in their respective categories.

Of course, there is absolutely still a place for a ‘traditional’ product-led model—going system first needs more resources and is not for the faint of heart. There are some excellent brands out there that are product first and doing their bit to improve things.

But we’re all part of an overall food system that needs change.

And it pains me to see the number of founders who have got into F&B because they want to make things ‘better,’ only to be ground down by the years of slow progress and inevitable compromises needed, and ultimately walk away with little achieved or to show for it.

So, if you’re in the early phases of a new venture, or you're thinking about what comes next, and change is what drives you, I have three words for you:

Start. With. Systems.

Aug 21 · linkedin

What does an Entrepreneur in Residence do?

That’s a question I get asked a couple of times a week. Which is fair enough, as in F&B, there aren’t many. I might actually be the only one.

At Bidfood UK, a key part of what I do is helping drive ‘The Why’.

For any challenger brand to be successful, it’s got to nail that why— whereas for established, corporate brands, the answer can be as straightforward as brand recognition and a nice figure for marketing support. At the challenger end, the story quite often IS the story.

This is why days like yesterday make me happy, as we took the team out to meet a supplier from our Open Doors cohort.

As you can see from the picture below, a cross-section of the Bidfood business decamped to Wildfarmed’s farm HQ to tour and hear from the indomitable George Lamb (who is a co-founder) about how the overnight success was 15 years in the making and WHY regenerative methods matter.

It was as inspiring and engaging as it was tasty (fittingly, after my post on Monday, Wildfarmed cinnamon buns were on offer), and hopefully helped move what could easily be a commodity into a genuinely exciting and value-adding addition to our offering.

So, in answer to the question that started this post: This week, an EiR went to Swindon.

Related Questions

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Andrew Allen
Andrew Allen, photo 1
Andrew Allen, photo 2
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Location

London, England, United Kingdom