FOODIE ON A MISSION
OLIVIA SCOTT EXPRESSES HER PASSION FOR WELLBEING AND NUTRITION THROUGH A BUSINESS THAT FROM MODEST BEGINNINGS HAS QUICKLY BECOME ONE OF NEW ZEALAND'S MOST RECOGNISED RAW FOOD BRANDS.
Olivia Scott expresses her passion for wellbeing and nutrition through what has quickly become one of New Zealand’s most recognised raw food businesses.
Olivia Scott comes from a family of foodies. Some of her earliest memories are of baking and chopping in the family kitchen, under the tutelage of her mother, aunt and grandmothers.
It’s there where she learnt about flavour, about different ways of cooking, and how to be creative. One grandmother owned a café and self-sustainable garden on Rakino Island in the Hauraki Gulf – where Olivia learnt about hard work and customer service.
“It wasn’t until I was flatting later in my university years that I realised how this time had influenced me,” says Olivia. “It didn’t take long for me to understand my passion and desire for a food business was so big, the food side came naturally – and the wellness side pushed me [further] to share my knowledge.”
Olivia, a keen yogi, has a personal philosophy regarding food, which she markets through her business.
“I believe each individual is different and we all have unique needs depending on our lifestyle, environment and build,” she explains. “However, I also believe that everyone benefits from plants, and nutrient-rich natural food ingredients.
“It’s important to have balance but also notice how good you feel when you fuel your body with nutrient-dense meals. I follow an 80/20 rule of eating plenty of plant-based foods, but also let myself enjoy a glass of wine or meat-based meal at my parents’ house without being strict.
“I believe restriction in areas can later cause over-indulging which isn’t sustainable or healthy long term. So do what works for you.”
The Raw Kitchen came about through Olivia’s passion for wellbeing, nutrition and sustainability. Raw food was a pinnacle to her personal discovery of how food can change a person’s entire state of being – physically, mentally and spiritually.
“That passion grew so large that I had to share it with people,” she says.
After completing her business degree Olivia then studied nutrition at Wellpark College. It was while studying there in 2013 that she started The Raw Kitchen as a side venture. She was just 20 years old.
The rest is history. To begin with Olivia sold her raw cakes online to private customers and selected Auckland cafes, before launching a weekend stall at Parnell’s La Cigale Market. Two years later she published her cookbook
The Raw Kitchen, before opening her flagship store at City Works Depot, followed by her second shop in Strand Arcade on Elliot Street.
Olivia puts the success of the business largely down to good timing, passion and sheer determination.
“My vision for the business has been so strong that it has helped me to get around any issues or overcome challenges.”
Business growth hasn’t exactly been all plain sailing, she admits. Meeting customer demands, staying ahead of industry trends and backtracking when something doesn’t go to plan has meant there have been huge spurts of growth followed by side-stepping or going in a different direction, she explains.
“Growth initially, in the first two years, was huge and growth was where my focus was. There have been plateaus where it’s been in the business’s best interest to focus on internal systems and listening to our customers, rather than solely focus on growth.
“Creating a strong foundation whilst incrementally growing is where we’re at now,” she says.
“I think there are sometimes sweetspots where you can ride the wave before diving back into a growth period again to build up for the next wave. There’s never a dull moment.”
KNOWING WHERE TO INVEST
Managing growth and risk, and deciding exactly where in the business to invest at the right time, have been the biggest challenges for Olivia along her business journey – as well as keeping staff inspired and motivated to work towards the vision, whilst maintaining service and quality standards.
Business has brought its highs and lows – the highs being those days when the Raw Kitchen team worked hard to achieve some big wins. Olivia loves receiving great feedback from customers and scoring large catering orders.
But the hardest part of business is trusting the process of things when the going gets tough, she says. “I’ve had to learn to relax into the ups and downs and know that I’m learning and becoming stronger for it.”
The process of growing a brand from a tiny online venture to a multi-site hospitality business and watching it take on its own personality and loyal customer base, has been truly rewarding, she says.
Working from home most afternoons and booking a couple of trips away each year “to get some perspective” have been the key to balancing business and home life, adds Olivia.
“I know that the best use of my time isn’t necessarily working on the ‘nuts and bolts’ on a daily basis. Working from home in a relaxed frame of mind allows me to be creative, and pave the vision forward with ideas and inspiration.”
Today, with the new Elliot Street store, production capacity has increased and Olivia’s team is working hard towards filling it. She’s looking to grow the product range, as well as collaborations and marketing.
“We’re also looking at growing our physical footprint now that we have a bigger production facility,” she explains, “either through franchising or keeping it in-house. We are exploring those options.”