In 2000, Lou Mitchell completed a Diploma of Culinary Arts at Christchurch Polytechnic. She then worked as a chef in Christchurch for around 10 years before taking the plunge and applying for a role with Foodstuffs South Island.
Mitchell spent five years in the role of Deli & Café Operations Advisor where she created a large number of recipes for in-store made salads and savoury items, some of which are still made today. She also launched the New World Catering programme as part of my Management Development training.
In 2017, she accepted a new challenge as Category Manger for NPD Retail Ltd. In her five years at NPD, the company has opened eight new Refresh Café retail sites and set a new bar in Convenience Retail food to go.
“When considering new products, the most important factor for me would be fit-for purpose,” Mitchell explained.
“While we like to step outside the boundaries at times, we also need to consider our market and what will fulfil our customer’s needs.”
As a proud family-owned business, sourcing from local manufacturers and producers is important to NPD.
“The company was founded in 1961 by the Milne family in Nelson and continues to operate with the same family values it started with back then so supporting local, where we can, is important to us.”
Not sorting a reliable distribution model before approaching retailers is a mistake that Mitchell often sees small brands make. She explained that NPD likes to keep its offer as consistent as possible across all its retail sites, so it is important that brands can supply across multiple regions.
Mitchell’s advice for those entering PITCHme this year is to do your homework.
“Ensure you have researched your target market and are familiar with the industry you are pitching to. Supermarket retail and Convenience are very different markets.
