把台灣味做成能走得遠的生意：大拙匠人談「風味規模化」的創業路

from 下一口未來 Next Bite Foodture · host 主持人/ 林薇真Amber & 張正瑜Josh

分享人｜林志松 Rex 大拙匠人共同創辦人暨執行長在這一集《下一口未來 Next Bite Foodture》，好食好事邀請到大拙匠人共同創辦人暨執行長林志松 Rex，聊聊他如何從一個極為日常的台灣風味出發，將「台灣味」轉化為能被市場理解、被規模化複製，甚至走向國際的食品品牌。從代表性產品《鵝油金葱拌麵》談起，Rex 分享大拙匠人如何在風味一致性、食品安全與供應鏈穩定度之間反覆取捨，讓農產原料與地方風味得以成為可長期經營的商品，而不只是一次性的市場爆品。本集不只談產品，也深入聊到品牌如何判斷風味趨勢、如何決定新品是否上架、在市場直覺與數據之間如何取得平衡，以及創業過程中那些看似理性、實則極為困難的關鍵決策。 🎧 本集你將聽到台灣風味如何被定義、被商品化，並成功走向市場食品品牌在「好吃」之外，為何必須優先思考食品安全與規模穩定性創業者如何培養市場敏感度，避免主觀判斷造成的經營風險為什麼「解決問題的能力」是品牌能否長期成長的關鍵底層邏輯飲食產業的關鍵轉折，常常發生在日常決策的累積之中，悄悄改變著產業前進的方向。《下一口未來 Next Bite Foodture》走進產業第一線，記錄那些正在發生的思考過程與現實選擇，拼湊出未來輪廓。如果你正思考下一步該如何判斷，或許，這一集能為你帶來一個新的參考視角。 // 🚀 關於好食好事｜www.haoshi.global 📩想上節目／業務接洽｜[email protected] -- Hosting provided by SoundOn

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把台灣味做成能走得遠的生意：大拙匠人談「風味規模化」的創業路

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