In this episode of 'Besties Bubbles and Biz,' Mel and Audrey discuss building a niche business. Audrey shares how she started with Gut Tribe Kitchen, trusting her instincts and eventually growing the business. They discuss the decision to become Celiac Australia accredited to gain trust, expansion strategies, challenges faced, and the importance of customer feedback and market adaptation. Audrey and Mel also discuss the benefits of staying true to their niche and the potential for other businesses to cater to specialised markets effectively.

(00:32) Starting a Niche Business: Davies Street Food Co.

(01:03) Market Research and Initial Growth

(03:27) Collaboration and Accreditation

(04:59) Customer Engagement and Menu Development

(06:31) Operational Challenges and Innovations

(09:43) Rebranding and Customer Loyalty

(13:34) Marketing and Expanding the Niche

(21:50) Perceptions and Challenges of Gluten-Free Food

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For more information on Davies St. Food Co. or to get yourself some delicious gluten-free chow, head to - daviesstfoodco.com.au

Or to boost your hospitality business with effective sales, marketing strategies, coaching, and leveraging powerful networks head-to- - www.innspire.au