Going direct to consumer – part 2, with Ariane Daguin
Connected & Ready
English - June 17, 2020 18:18 - 31 minutes - 28.5 MBBusiness Technology adapting business connected and ready resilience business transformation innovation adapting companies business business ideas microsoft power platform Homepage Download Google Podcasts Overcast Castro Pocket Casts RSS feed
Host Gemma Milne is joined by Ariane Daguin, CEO of D’Artagnan, a supplier providing professional chefs and restaurants with humanely raised, free-range, and sustainable ingredients. When 75% of D’Artagnan’s customers had to close virtually overnight, she and her team expanded their business model to include retailers and consumers. Hear about how they made the shift, the importance of learning from mistakes, and the hope she has for the future.
About Ariane Daguin
As the founder, owner, and CEO of D’Artagnan, Ariane has built a reputation for providing humanely raised meats to top chefs and restaurants. A devoted advocate, she has been at forefront of the organic food movement and through her co-ops of small-scale farmers helps support natural, sustainable production practices. When many of her customers had to temporarily close, she added new customers by opening up her products direct to consumers.
Learn more about D’Artagnan:
Topics of discussion
About D’Artagnan (1:00) Why this shift is different (3:28) Going from B2B to B2C (8:33) How consumers are different (15:44) The future of the restaurant industry (17:17) How a new normal can be a better normal (27:43)Sponsor link
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