Spotlight on Vutie Beets – Isolation Innovation | Letchworth

Diversification and expansion

Harry kept refining the business model throughout lockdown. Applying expertise gained from a previous entrepreneurial venture, he introduced a range of nutritious vegan frozen ready meals to Vutie Beets’ online selection, including ‘Chilli Sin Carne’ and a gluten-free crumble made from Letchworth-grown rhubarb.

He was acutely aware that other small local suppliers were likely to be struggling so he took steps to support as many of them as he could, by offering to sell their wares on his website. Seven independents jumped at the chance, enabling Vutie Beets to offer online customers locally produced flowers, fruit and vegetables, chilli jams, granola, cheeses and artisan bakery items.

Harry also expanded Vutie Beets’ own range of vegan products – there are now more than 200 – with the addition of exotic new options including kombucha tea and a Korean fermented cabbage dish called kimchi.

Harry was relentless in marketing Vutie Beets during lockdown, with daily posts on Facebook and Instagram, along with quirky online competitions. His efforts have attracted more than 1,000 new followers since taking on the business – and half of these joined between March and May.

“All the spring cherry blossom was out down The Wynd, so we decided to use it as a spectacular backdrop for our online product photos and on social media. The blossom has all gone now, but we’re still using the trees for our product shots – it’s become the Vutie Beets style!”

Preparing for growth

With web sales on a growth trajectory, the café reopened at the start of June, offering takeaway coffees, iced teas, smoothies, milkshakes and a range of delicious cakes.

“People have been really pleased to see us back in business at The Wynd,” said Harry. “I think they want to get back to normality. And enjoying a great takeaway coffee is very much part of that!”