Founder of Food Tech Startup sunday Shares Their Top Insights

Founder of sunday.

Any entrepreneur can tell you, launching a startup is a learning process. Therefore, one of the best things you can do prior to launching a startup of your own is to learn from those who have blazed the trail. Christine de Wendel, founder of food tech startup sunday, shared valuable insights during our interview that will inspire and motivate aspiring entrepreneurs.

What advice do you have for aspiring entrepreneurs?

“Leading a startup is full of challenges, and the ups and downs are truly incredible. Stay true to your idea because watching your vision come to life is beyond rewarding. Appreciate your support system and prepare for the emotional roller coaster that is ahead of you.”

What is your advice for entrepreneurs in your industry specifically?

“Building at a rapid speed, with rapid deployment across markets, requires both a pulse of the hyperlocal area and also a global, scalable mindset. Get to market and keep iterating.” 

What is your advice for coming up with a unique startup idea?

“Consumers have fundamental needs. New innovations, regulatory shifts, societal changes and more can provide new opportunities to solve a problem. Ask yourself, does this idea solve a problem? Is there a need for my product in the market? Back your idea up with proven ROI.”

What is your advice for overcoming challenges and failure?

“Live for those ‘A-ha! Moments’ that occur on your best day when someone sees value in your product. Carry that feeling of success with you, so you can recover from your worst day when the product fails or a new challenge arises. It is important to address your stress, then honor yourself with time reset for the obstacles you will confront tomorrow.”

What is the biggest lesson you learned and what can aspiring entrepreneurs take from it?

“It’s all about the right team, the right resources, and the right timing. We have been fortunate enough to build the right team, leveraging a background built by restaurateurs for restaurants. We have also sourced the right funding, gaining traction with key investors. Plus, we launched during a unique window (due to the pandemic) when people are open to implementing this new technology.”

What is the best advice you've ever received?

“Use your cap table as a live sandbox. In our case, we can give preferred restaurant partners equity and use their experiences as feedback. At first, it is important to subsidize with financial incentives like equity or payout.”


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