(Image: Co-Founders Vasia and Heidi in 2017 at Ulu Hye’s first office)

Hey Heidi, how does it feel to be in your 5th year of business?

It’s such an awesome feeling, given the challenges of the past few years with the pandemic and the competitiveness of the food and beverage industry in general. We’re proud to still be 100% Aussie owned and operated, stocked in 600+ stores across the country and most importantly, growing – not just our range, but our customers. Plus, we have so many exciting things happening this year, from new flavours to a B Corp certification and plenty more surprises!

What does it mean to be stocked at Woolworths? 

Being stocked in the majors is a dream come true. Being able to help fight this war on waste through major distribution makes our mission even more possible.

Is there anything you wish you knew in your first year of business? 

It’s good to have a timeline but we’ve learnt to be flexible! Things take time, especially when you’re creating a product that doesn’t even exist. From brainstorming the concept to working with food scientists to have a tangible product ready for market, and fine-tuning it, it was quite a lengthy process but obviously all worth it. 

What’s a motivational quote that keeps you inspired? 

A mentor once told me to always bite off more than I could chew and then chew like crazy, which has always inspired me to just ‘go for it’ even though it seems impossible! 

Do you have plans beyond Australia that you could share with us?

We sure do! We’ve got a lot happening behind the scenes with hopes to enter the UK market first and then keep going from there!  

Where do you see Ulu Hye in 10 years?  

My dream is to see our Mylk Bases become a household staple, just like bread and traditional milk. I hope that plant-based food and drinks become mainstream and that our attitudes toward sustainability are more positively ingrained i.e. being a no-brainer and a natural part of everyday living. 

Want more? Read our founder interview with Heidi here and find out what it’s like to start a business with your bestie!

The post Celebrating 5 Years of Ulu Hye appeared first on Ulu Hye.

We speak to the team about their inspiration, changing trends and attitudes, the impact of COVID-19 on business, what’s next and much more below!

What inspired you to create Prana Chai and what makes it different? 

Vincent: I wanted to create a great tasting and unique chai that other café owners such as myself could offer their customers. We sampled each batch and tweaked the recipe daily, so we had a consistent product.

Mario: We started making Prana Chai in our café for our customers, and after seeing the benefit it added, and hearing all the positive feedback, we saw how it could be a product that other cafés could benefit from. There are other sticky chais out there, but what sets us apart is our flavour and our commitment to service and professionalism, in order to help our cafés  succeed.

Koray: We’re different because we prioritise high-quality and great service in a fun environment. We enjoy being here and feel like this shows in our day-to-day life with our suppliers, customers and colleagues.

You’ve been in the chai business for over a decade now, what significant changes or trends have you noticed?

Mario: The most significant change is chai becoming the most popular drink in cafes when a customer is looking for an alternative to coffee. Back in the day, in my opinion, this was shared by hot chocolate and a range of teas. Also the café operator is now understanding that it’s not only coffee that deserves that “specialty” approach but all products on their menu. The quality of café offerings has gone up dramatically over time due to the fierce competition found in the hospitality industry, and the end consumer expects that quality regardless of what they are consuming.

Vincent: Chai is very popular now especially sticky chai, which I am proud to say that we created this space. Cafés need to offer great service and products to compete these days, as the standards are very high. 

Koray: The powder and syrup is out of the window for starters. At least if you want to have a good coffee shop that is. Customers want and demand better quality products, a good experience and honesty – Prana Chai provides all of these all at once. 

What’s the best advice you’ve been given and who gave it?

Vincent: Never take your eye off the ball and take care of your employees.

Mario: My father. After I traveled the world in my youth for a few years, I came back full of inspiration ready to start my career and shared with him all the business and financial aspirations I was feeling at the time. He told me “That’s great son, but don’t forget what’s really important, look at me, I’m happy in my marriage and I am happy that all my family get along.” At the time I thought he missed the point and it kind of deflated me, I thought he didn’t understand me as a person, but after achieving many of those goals from back then and starting my own family, I realised he was right on point.

Koray: Whatever you do, do it right. I sometimes choose not to do things but if I do it, I try to do it to my best ability – thanks mum.

The pandemic was challenging for many businesses, what was your experience? 

Vincent: Very challenging for us as we supply directly to cafés globally who were hit extremely hard. We focused on our online business to get us through.

Mario: We had many challenges from both ends – our sales were affected because of the issues cafés were having due to restrictions, and logistics became a massive challenge because of rising costs and delays. I think the government supported businesses well and the Jobkeeper program helped us to keep our staff on. We had them working “on” the business rather than “in” the business while it was not as busy as usual, so that we are now beginning to come out the other end in a better position.

Koray: Depressing for starters to see the vibrant hospitality market diminishing to takeaways and all that. I am glad we are at the end of it or at least we see some sort of normalisation.

What’s the biggest learning on your business journey so far? 

Vincent: Still learning everyday, I don’t think you should ever stop learning.

Mario: After 20 years in business I keep learning the same lesson, over and over and over again. It’s easy to get distracted along the way so…

Focus on making the best product possible, constantly trying to improve it, always believing you can improve it and do the same for service to your customers. The best advertising is word of mouth by a long shot. Product and service will bring growth. 

Koray: Invest in people, be resourceful and do your best. I find these to be of a quality that people see and value. It says a lot about any organisation that faces customers and suppliers.

What’s the secret to making the perfect cup of chai? 

Vincent: Using plant-based milks is the best way to make a great cup of chai and also making sure you take care while brewing, you don’t want to overheat your brew otherwise it can become bitter.

Mario: My best tip is to taste the chai periodically as you brew it, use a spoon and sip it every now and then – when it tastes just right, stop brewing, strain and enjoy the perfect chai. Avoid overbrewing the chai which can release too many tannins from the tea, which will overpower those warm, cosy spice flavours. 

Koray: Long, cold brew is my go to. In the fridge with a 1:10 ratio of chai to milk. Overnight. Strain and serve. Can’t beat it. 

What’s next for Prana Chai?  

Vincent: Keep producing chai but also introduce new healthy products.

Mario: Move into our new factory and improve our operations, bit by bit.

Koray: Stay on course with our strategy, and do it over and over again in overseas markets.  

Do you have a favourite Ulu Hye Mylk Base? 

Koray: I liked the original Nut Mylk Base. It was earthy and brought out the lovely notes in Prana Chai.

Get your hands on the limited-edition Prana Chai x Ulu Hye Hot Brew Kit here.

The post People We Love: The Prana Chai Crew appeared first on Ulu Hye.

Hey Heidi! Can you tell us about your professional journey so far? 

Prior to Ulu Hye, I worked in both the sustainability industry, as well as the food and agricultural space. Combined, these roles gave me enough confidence to give Ulu Hye a crack! Running Ulu Hye is hard work but incredibly rewarding. To be honest, it doesn’t even feel like work, which can also be a curse. 

As a child, what did you want to be when you grew up? 

I actually wanted to be a makeup artist! I love the creativity behind it even though I don’t wear any. You know I’m going somewhere special when I put mascara on. 

This year’s theme for International Women’s Day is #BreakTheBias. What are two key issues that you’re passionate about when it comes to gender bias in the workplace? 

Ah, where to begin… Definitely the gender pay gap. Women are just as hard-working and more often than not, are juggling the running of a household too. Also, workplace discrimination against mothers – I have seen friends try to return to work after having children, but to their shock, have had their roles made redundant or their role restructured in a way that wasn’t viable for them to return.

We’re curious to know, what’s it really like starting a business with your best friend? 

It’s so good and so hard! Sometimes it’s hard to treat them like a colleague rather than a close friend, especially in times of high stress but there’s nothing better than working alongside your best mate. 

What’s been your proudest moment so far? 

You might be surprised by my answer, but the proudest moment so far would have been when I overheard two women discussing our product. One woman was sharing with her friend how great our Mylk Base was and explaining how to use it. It was very surreal and definitely a pinch-me moment!

What’s the biggest lesson you’ve learnt with Ulu Hye? 

So many! Triple check everything, trust your gut, don’t be too proud and outsource talent to fill in the holes that aren’t your expertise. 

Who’s your biggest inspiration? 

I know it’s cliché but my mum is my biggest inspiration. She was a single mum to three children and we never felt like we went without, be it material possessions, time or holidays. She’s amazing and I hope I can be half the mum she is.

What’s your secret to success? 

There is no secret, you get out what you put in.

Do you have any advice for anyone wanting to start a business?

Just give it a crack! 

We know you’re an avid reader, what’s on your bookshelf at the moment? 

It’s true – I read one book a week! Recents reads are ‘Where the Crawdads Sing’ by Delia Owens, ‘The Alice Network’ by Kate Quinn and ‘Eleanor Oliphant is Completely FIne’ by Gail Honeyman.

And we have to ask, what’s your go-to Ulu Hye recipe? 

Easily the salted caramel slice, although I adapted it and made a base using oats and dates instead of nuts.

Okay, final question, where do you see Ulu Hye in 2022 and beyond?

This year we have big plans for Ulu Hye and hope it gains enough momentum to soon enough become a household name and a pantry staple in every kitchen in Australia.

Check out our Mylk Base Range here and help us prevent cartons and containers from entering Aussie landfills today – better for you, better for the planet.

The post #IWD2022 Interview with Co-Founder Heidi appeared first on Ulu Hye.