Courier Magazine | Start Fresh! | Issue 45
Our February/March 2022 edition is packed with loads of inspiration, advice and ideas to start something fresh and profitable this year – from opening your own shop and making money from digital art to big opportunities in the beauty sector and 25 hard-won lessons from business owners around the world.
Life has thrown some pretty big curveballs recently and business owners have had to get creative. From nailing personalization in Johannesburg to successfully exporting from Colombo, hear from 25 people around the world about the important business decisions they've made and what they've learned along the way.
In the Briefings section, learn how corner shops are finding new ways to serve their local communities, discover how brands from Germany to the US are cashing in on the gummy craze, read our report on the new breed of science-backed beauty brands on the rise, check out the new NFT ecosystems and funding models for artists, see how Tony’s Chocolonely is trying to prove that ethics and profit can go hand-in-hand, and read about restaurateur Jackson Boxer's perspective on his rapid but rough rise through the food world.
Then, what goes into running a successful laundromat? We dig into the business model. Also in our Workshop section, learn how to build your professional network, protect your company from cyber attacks, bring on brand ambassadors, figure out vertical integration, and loads more.
And, in Greece, discover the daily routines of the designer behind fashion brand Unsung Weavers. In Bali, five local business owners explain how they've kept their profits and passions alive during the pandemic. In Singapore, we meet the man rebuilding his family business – and carving a fresh path in the country's declining carpentry industry. In Manila, we take a tour of the bustling neighborhood of Poblacion. In Honolulu, the founders of record label Aloha Got Soul explain why they've expanded from pressing albums of local music to opening a vinyl record shop. And, in Helsinki, we visit a restaurant and microbrewery that's being run with absolutely zero waste.