831
edits
Goat Cheese production - FjellTopp - Bo Jensen: Difference between revisions
Jump to navigation
Jump to search
Goat Cheese production - FjellTopp - Bo Jensen (view source)
Revision as of 11:45, 5 May 2017
, 11:45, 5 May 2017→The relationship of the entrepreneur to the environment and the community
| Line 41: | Line 41: | ||
==The relationship of the entrepreneur to the environment and the community== | ==The relationship of the entrepreneur to the environment and the community== | ||
For Bo Jensen, there are two key relationships. The first is between himself and the farmers who produce the goat milk. His workshop is located on the farm, and he relies both on the professionalism of the farmers and their willingness to work with him to make the business a success. | [[File:Bo Jensen 04.jpeg|right|thumb|250 px|Cheese fermentation]]For Bo Jensen, there are two key relationships. The first is between himself and the farmers who produce the goat milk. His workshop is located on the farm, and he relies both on the professionalism of the farmers and their willingness to work with him to make the business a success. | ||
The second is between himself and his market. Here, he was already a part of a loose community of high end chefs in the Stavanger region, and so already had entry into this network of people. Secondly, he is a very active user of social media, daily posting and sharing others’ posts about his products. Thus, he is able to build a large network of potential ‘customers’ across the whole of Norway -- a network large enough that even if only a few social media ‘friends’ become customers, there are enough of them to make the business worthwhile. | The second is between himself and his market. Here, he was already a part of a loose community of high end chefs in the Stavanger region, and so already had entry into this network of people. Secondly, he is a very active user of social media, daily posting and sharing others’ posts about his products. Thus, he is able to build a large network of potential ‘customers’ across the whole of Norway -- a network large enough that even if only a few social media ‘friends’ become customers, there are enough of them to make the business worthwhile. | ||
He also participates in every initiative to promote local food that he can. In this way, he maintains a high profile in the innovative and special food marketplace in the SW of Norway. An example of how this can work is his recent demonstration of his cheeses to the Norwegian King’s Chef. By associating with the Royal family, he is implicitly highlighting the high quality of his products. This is especially worthwhile amongst the community of high-end Chefs, as they know the quality of produce which is required for Royal kitchens. | He also participates in every initiative to promote local food that he can. In this way, he maintains a high profile in the innovative and special food marketplace in the SW of Norway. An example of how this can work is his recent demonstration of his cheeses to the Norwegian King’s Chef. By associating with the Royal family, he is implicitly highlighting the high quality of his products. This is especially worthwhile amongst the community of high-end Chefs, as they know the quality of produce which is required for Royal kitchens. | ||
==Recommendations and inspiration == | ==Recommendations and inspiration == | ||