Host Gemma Milne is joined by Ariane Daguin, CEO of D’Artagnan, a supplier providing professional chefs and restaurants with humanely raised, free-range, and sustainable ingredients. When 75% of D’Artagnan’s customers had to close virtually overnight, she and her team expanded their business model to include retailers and consumers. Hear about how they made the shift, the importance of learning from mistakes, and the hope she has for the future.

About Ariane Daguin

As the founder, owner, and CEO of D’Artagnan, Ariane has built a reputation for providing humanely raised meats to top chefs and restaurants. A devoted advocate, she has been at forefront of the organic food movement and through her co-ops of small-scale farmers helps support natural, sustainable production practices. When many of her customers had to temporarily close, she added new customers by opening up her products direct to consumers.

Learn more about D’Artagnan:

https://www.dartagnan.com

Topics of discussion

• About D’Artagnan (1:00)
• Why this shift is different (3:28)
• Going from B2B to B2C (8:33)
• How consumers are different (15:44)
• The future of the restaurant industry (17:17)
• How a new normal can be a better normal (27:43)

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