In this episode of Besties, Bubbles, and Biz, Mel and Audrey delve into the founding story of Davies Street Food Co. Audrey discusses her inspiration for starting the business—the lack of quality options for people with dietary restrictions in the hospitality sector.
They talk about how the business evolved from the Gut Tribe Kitchen to the renowned Davies Street Food Co. during the COVID-19 pandemic.

Audrey shares the challenges of running a gluten-free business, obtaining Celiac accreditation, and navigating a business partnership separation. They also touch on the importance of family support, the role of social media in their marketing strategy, and future goals of increasing staff and focusing on education within the industry.


(00:22) The Origin Story of Davie Street Food Co.

(02:33) Challenges and Opportunities During COVID-19

(04:07) Growth and Community Support

(09:49) Navigating Business Partnerships

(14:31) Adapting to Changes and Future Plans

(24:39) Reflecting on the Journey

(25:00) Challenges of Running a Business

(25:27) Marketing Strategies and Social Media

(28:13) Importance of Customer Feedback

(29:58) Training and Empowering Staff

(32:43) Future Goals and Education

(34:42) Passion-Driven Business

(40:05) Balancing Personal and Business Life

Thanks for listening.

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For more information on Davies St. Food Co. or to get yourself some delicious gluten-free chow, head to - daviesstfoodco.com.au

Or to boost your hospitality business with effective sales, marketing strategies, coaching, and leveraging powerful networks head-to- - www.innspire.au