When you’re new to an industry, it’s easy to feel like the least experienced person in the room, because, for now, you are. But that doesn’t mean you have nothing to offer. In fact, it’s quite the opposite. Here are 3 tips to help you navigate the complexities of being the ‘newbie’ and build the foundations for a successful career in food.
1. Know Your Value and Own It
Fresh graduates bring something that seasoned professionals genuinely can’t replicate: new perspectives, emerging skills, and ideas that haven’t been filtered through years of “this is how we’ve always done it.” Think about how digital marketing was transformed in many food businesses; it was the newer talent who understood it instinctively and ran with it.
What this looks like in practice:
- Don’t be afraid to share your ideas, even the ones that feel a bit out there (microwave with built-in scales, anyone?)
- Be willing to roll your sleeves up and do the unglamorous work; it earns respect and gives you real grounding
- Take time to understand the roles around you; the people who progress fastest are specialists who also understand the wider picture
One word of caution: knowing your value doesn’t mean avoiding the hard graft. If you’re asked to collect ingredients from the factory floor or work a night shift during a busy period, be open. These experiences are invaluable; you’ll understand the engine room of the industry in a way that no textbook can teach you.
2. Ask Questions – Relentlessly
The food industry is packed with jargon, acronyms, and sector-specific ways of working. Nobody expects you to know it all on day one, but some people will forget to tell you that. Don’t let the fear of looking foolish stop you from asking.
Find a trusted person (inside or outside your organisation) who you can ask the “stupid” questions. It might take a couple of days to track down what UBW stands for, or you could just ask. (It’s Units Per Branch Per Week, by the way.)
Ways to build your support network:
- Get a mentor; look into schemes like Flourish in Food, which matches you with someone a few steps ahead in the industry
- Attend industry events such as Food Matters Live Careers Week to meet experienced professionals and explore the range of roles available
- Seek out cross-functional time: spend a week in the factory, shadow the commercial team, or visit a retail partner site; the broader your understanding, the better professional you’ll become
3. Have a Plan – But Embrace Detours
It’s good to have direction, but the food industry has a way of surprising you; and that’s one of its greatest strengths! Many of the most fulfilled professionals in this sector got to where they are by being open to the unexpected: a sideways move, a new function, a role that didn’t exist when they started out.
Whether you want to be a director in NPD by 35, or you’re simply curious to find out where your interests take you, what matters most is that you keep learning. When you hit a stage where things feel stale, that’s often the signal to stretch yourself; explore another department, take on a project outside your comfort zone, or find a new mentor.
The careers that look “messy” from the outside (moving from technical to commercial, from manufacturing to consultancy, for example) often belong to the people with the richest understanding of the industry. Twists and turns aren’t a sign that something has gone wrong. They’re a sign that you’re paying attention.
In summary: know what you bring to the table, ask every question you need to, and give yourself permission to grow in unexpected directions. The food industry needs your energy, your ideas, and your perspective. We’re glad you’re here.
For more support in building strong career foundations in food, check out our Fearless Foundations programme here: https://fearlessfoodies.co.uk/fearless-foundations/
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