BRANDPROJECTS EXPAND TO NEW MARKETS

BrandProject was built to help disruptive consumer products and services scale quickly, working with Founders who believe their companies provide a new alternative to stale or stagnant markets. This week, two of our Projects were in the news as they expand into new territories based on impressive growth and positive customer feedback.

Brika moves offline.
Our favourite curated collection of artisanal products made the news recently for their unusual approach to retail growth. The brainchild of Jen Lee Koss and Kena Paranjape, Brika was started to address the challenges facing artisans and designers. The result, an online community for consumers looking for unique and quality products but not knowing where to find them. Starting online allowed Brika to feature artisans with otherwise limited accessibility to large consumer markets while constantly adapting its offerings to suit customer preferences.

The success of Brika’s online community led to a test pop-up shop in Canada’s Hudson’s Bay and most recently, a stand-alone store on one of Toronto’s busiest shopping streets. Both retail locations have already shown impressive sales numbers and solid traffic, but this bricks and mortar success is largely due to their untraditional approach; beginning online and adapting to consumer preferences has resulted in a retail store stocked with products guaranteed to delight.

Chef’s Plate re-connects Canadians with the kitchen
Chef’s Plate, a Canadian meal-kit delivery service, made headlines this week as it announced its expansion into the Ontario market. In an article with the Orleans Star, co-founder Jamie Shea talks about the challenges of preparing healthy meals in Canada. “Patrick and I find food in Canada is broken,” said Shea. “People are starting to stray from restaurants because they are tired of take-out and starting to cook at home. But we found that there were no services that offer a curated at home cooking experience to re-connect Canadians.”

Companies like Blue Apron and Plated have more than proven the appetite for this approach to healthy eating in the States, and Chef’s Plate is confident that Canadians are just as ready for a similar food revolution in their own backyard.

While it’s true that the term ‘disruptive’ has become more of a marketing buzz word than a reliable descriptor, it’s easy to determine a business that’s truly making change. Companies who are willing to find a different road, or better yet build a new one will ultimately find their way to the top of your news feed. So just keep an eye out. A better solution is just around the corner.