‘All Things Food Biz’ (Featuring Founder Emily Dyer)

Today's guest is the founder of Food Biz Emily Dyer

Hey Skinny Chef readers—welcome back! Can you believe it’s already that time of the week again? How’s everyone doing? I hope you’re all well and keeping warm despite this wild weather we’ve been having in Johannesburg (and probably across the rest of South Africa too).

I don’t know about you, but as much as I appreciate the changing seasons, the rain lately has been on steroids! Haha! It’s nearly the end of April, and it’s still coming down like we’re in the middle of a tropical storm!

The recent heavy rains have taken a toll on crops across South Africa

The heavy rains have taken a toll on local farmers, especially those growing produce like lettuce and tomatoes, which means prices have shot up due to high demand and limited supply. Imagine trying to whip up a simple Greek salad without lettuce or tomatoes—impossible, right?

But here’s a silver lining… the proposed VAT increase has been reversed! Ha! I guess we should all be thankful for the rain after all!

Anyway, let’s dive into this week’s blog. How many of you Skinny readers out there are dreaming of starting your own food business—or maybe you already have? I’ve been there. Let me tell you, it’s not child’s play. I’ve got the T-shirt, and maybe a few scars to match.

Today, I’m thrilled to introduce a special guest and long-time friend, someone who’s doing incredible things in the culinary world. She's the founder of Food Biz School, a powerhouse platform that can truly help anyone looking to get into the food game. Please give a warm welcome to the amazing Emily Dyer!

Emily has passion for helping budding entrepeneurs in the food business make their dreams a reality

Skinny Chef: Hey Emily! Thanks for finally getting back to me—haha! I’m so glad you did. Your timing couldn’t have been better. Let’s get straight into it. Tell us, who is Emily Dyer?

Emily: Hey Rod! It’s been a minute, hasn’t it? I’ve been involved in the hospitality industry in some form for the past 25 years. I started out Front of House, then earned a chef diploma and spent some time in the bush, followed by high-end catering, before launching my restaurant consultancy The Kitchen Think in 2013.

I’m a mom of two little ones (under 5!) and I live in Johannesburg with my kids and husband. I’m super ambitious, very entrepreneurial, and I absolutely love business strategy, development, and the marketing psychology that drives success.

Skinny Chef: Wow, that’s incredible. Just hearing your journey reminds me of our By Word of Mouth days when we first met—almost 20 years ago! Time flies! So, give us the juicy details—how did Food Biz School come about?

Emily: Haha, that really does feel like a lifetime ago! I started consulting for restaurants in 2011, and by 2013 it became a full-time gig. While working with clients, I noticed a major gap: there just weren’t any practical, affordable resources for people wanting to start a food business. Most of the available info was either inaccessible, overly complicated, or completely irrelevant. I wanted to create tools that were simple, easy to use, and didn’t break the bank. My goal was for business owners to find Food Biz School before they even need it—something that rarely happens in consulting!

Skinny Chef: That’s so real. So what challenges did you face getting it off the ground?

Emily: Well, this is my second business, so I knew what needed to be done and how to go about it. But there was still a big mindset shift. The Kitchen Think was all about selling services, while Food Biz School is product-based—mainly digital. So I had to change my approach to marketing and planning. Luckily, I had already overcome a lot of personal hurdles during my first business journey, and this time, I was determined to ignore fear and self-doubt completely.

In this video Emily provides tips on how to succeed in the food business

Skinny Chef: Love that. Do you follow any specific health or fitness routines?

Emily: Definitely! I’m a vegetarian, I jog a few times a week, and I’m slowly getting back into my pre-pregnancy weight lifting—when the creche bugs allow, of course!

Skinny Chef: Haha! Quality! A vegetarian too—love that. After all, this is a health blog! Let’s wrap it up with my signature question: What’s your all-time favorite food?

Emily: Ooh, that’s a tough one! I’d probably have to say chocolate—but I’m super picky about the kind I eat. Is coffee considered a food? 😂

Skinny Chef: Haha, that one always gets people! Thanks so much for sharing with us, Emily. I wish you all the success with Food Biz School—it’s such a valuable platform. Where were you when we tried to reopen Brik Café during Covid, huh?! Haha!

And there you have it, Skinny readers! That wraps up this week’s blog. You know what? I just realized—I know some seriously cool people doing seriously cool stuff! Thanks for tuning in, and be sure to check out everything Emily has to offer at Food Biz School. It might just change your life.

Stay warm, stay safe, and most importantly—stay skinny! Haha! Same time, same place next week!

Creative Director : Shadre Leonard