Show notes
Sometimes, it’s best to get back to the basics. Whether you are talking business or just general human interaction, it’s easy to get caught up in the whirlwind of overthinking things when really all you need to do is keep it simple. Ellen Bennett knows this more than most, and she’s built her company, Hedley & Bennett into an undeniable success by sticking to that principle. Hedley & Bennett produces high-quality kitchen wear that has been featured in more than 4,000 restaurants and cafes, adopted by celebrity chefs like Martha Stewart and David Chang, and is used by hundreds of thousands of home chefs every day. But the story started much more modestly. Ellen began with a true grassroots approach, selling aprons out of her Mini Cooper, talking to and pitching every chef she knew, and working her connections to keep growing her business.On this episode of Up Next in Commerce, Ellen shares the story of how she hustled to build Hedley & Bennett and all of the early struggles she had to work through to keep the train rolling. She gives advice to any young company dealing with production or shipping mishaps, and she explains how you can go about expanding through creative and authentic collaborations. Plus, she explains what it took to shift the company from exclusively selling B2B to now selling more than 80% DTC. Ellen brought a level of energy and ambition to the interview that didn’t disappoint, and I hope you enjoy it as much as I did. Main Takeaways:Howdy, Partner: One way to expand your product line without taking on the entire risk and expense of production, testing, etc., is to form a partnership with companies that already make products you are interested in selling. By partnering with Madewell and Richer Poorer socks, Hedley & Bennet was able to expand its product line and grow its audience and customer base without having to add to or adjust the supply chain. Pick Up The Phone: As a young company, any mistake could be a dagger to the heart. But, things happen and sometimes you have to swallow the cost of a mistake for the overall good of the business. The best way to do that is to be honest, take responsibility, and do it one-to-one. Make the hard phone call instead of hiding behind an email. Your customer might be upset that their order was messed up, but you will build respect and trust when you show them you’re making a personal effort to make it right.From B2B to DTC: It may seem obvious, but moving from almost exclusively selling B2B to having 80% of your products sold DTC is a massive shift. Tune in to hear what that looked like for Hedley & Bennett, and advice for any company considering this move.For an in-depth look at this episode, check out the full transcript below. Quotes have been edited for clarity and length.---Up Next in Commerce is brought to you by Salesforce Commerce Cloud. Respond quickly to changing customer needs with flexible Ecommerce connected to marketing, sales, and service. Deliver intelligent commerce experiences your customers can trust, across every channel. Together, we’re ready for what’s next in commerce. Learn more at salesforce.com/commerce---Transcript:Ellen Bennett:Great. Hi guys. My name is Ellen Bennett and I'm the founder and CEO of Hedley and Bennett.Stephanie Postles:Hey everyone. And welcome back to Up Next in Commerce. This is your host, Stephanie Postles, co-founder and CEO at Mission.org. Today on the show, we have Ellen Bennett, the founder and CEO of Hedley and Bennett. Ellen, welcome to the show.Ellen Bennett:Thanks for having me.Stephanie Postles:Yeah, I'm very excited to have you on. You're the first person with a outfit change that we've had before getting on. So it's a good day to have a new thing occur on a podcast interview.Ellen Bennett:I love color and I brought a light yellow cat and I had a dark yellow hat. So I just changed to a dark yellow hat in case everyone's wondering, what the hell is she talking about?Stephanie Postles:Yep. This is working for me more now. So now I'm ready to get into it. So your company looks awesome. I saw that Hedley and Bennett, you guys are creating handcrafted aprons and you're in over 4,000 restaurants and coffee shops, which is wild and crazy. So your story seems like one that I want to go back to the early days. Like before, you're in all these restaurants and coffee shops, how did you start? How did you even get into this industry?Ellen Bennett:So I used to cook professionally. I worked at a two Michelin star restaurant, hated our uniforms, and I wanted to make them better. I wanted to make people feel empowered and awesome. And you hear, oh, she has an apron company and you might think frilly, curly aprons, but I need you to stop what you're doing right now, go to our website to hedleyandbennett.com and check it out because you'll understand pretty immediately that we are the polar opposite of that. We are a really awesome collection of colorful, very well-made, very high quality products, which are kitchens, gear and aprons.Ellen Bennett:And it began with this idea of just make a good apron for the restaurant world, make the perfect apron. And it quickly evolved into this giant community of chefs that also felt like they needed that same product. And it was just me out of my house, out of my mini Cooper, running to farmer's markets, talking to chefs, really doing a very grassroots marketing approach to everything because frankly, I didn't have any investors. I didn't have any outside capital. I had me, myself and I against the world and my product. So I began with that and just built off of it, reinvested every penny I made back into the business and grew it chunk by chunk brick by brick. And it took time, but I believe that the good things take time. So I've been happy with our journey. We are eight years in now.Stephanie Postles:Awesome. So for anyone who has not worked in the restaurant business, which I have but I've not been back in the kitchen. I was like server, bartender, shot girl, hey. What makes a bad apron and what did you hear when you're going out and interviewing people and kind of doing that market research to create what you have today, which is an awesome, but sturdy looking apron. I saw one on your website with really cool pockets, but it was very trendy, but also look [inaudible]. How did you get there and what were you wearing before we were like, this sucks?Ellen Bennett:Yeah, totally. So before Hedley and Bennett was born, aprons were very much just a commodity as something you didn't think about, you didn't look at, it was just a very, very thin piece of material probably made out of polyester with a strap that wrapped around your neck. And that hung probably below your boobs, like really not fitting on a man or a woman or whoever. And it also had like shoe lay strings around the waist. It didn't adjust in any way and that was it. There was nothing else to it. And what I did with Hedley and Bennett is we made it a whole world. We made it a community. We made it mean something. And from the get-go we had people like Martha Stewart and David Chang and Nancy Silverton. And if you watch any show on TV right now from Top Chef to any show on the food network you will see this little red and on the chest and that is the heavily amended apron.Stephanie Postles:Wow. Okay. You [inaudible] right to the crazy success story now. Now, [inaudible] how did you get in front of Martha Stewart? How did you secure all these partnerships like that, that's crazy.Ellen Bennett:Believe it or not. And this is the 80 year old within me. I always say I'm like an eighty year... I'm secretly an 80 year old man, because I do things the old school way sometimes. I believe in really high quality always. And from day one we made a product that really worked and I've always listened to our customers deeply. Do you know what an NPS score is?Stephanie Postles:Yeah.Ellen Bennett:Yes.Stephanie Postles:Net Promoter Score.Ellen Bennett:Yes. So our NPS score is 80. And that's very high above industry standard, which ranges in the 60 camp. And we are constantly at 80 plus. And the reason we're in that camp is because we've never skimped on the quality of details. The fabrics that we use are everything from Japanese denims, to Italian chambrays to materials that you can beat up again, and again, and again, and this thing is going to last you forever. So you have the craziest chefs out there in the world wearing our products for so many years. Believe me, I got feedback throughout the years. So these kinds of guys, they just love the quality. They loved that it had a point of view and that you could have your own vibe. You didn't just need to be wearing a white apron. Why not have yourself have an identity in the kitchen that was more than just strap a white apron on.Stephanie Postles:Yep. But how did you get in front of them? Did you send them free samples to try and show them quality? How did you even get in front of these top shows?Ellen Bennett:A lot of it was word of mouth. So one chef would take it to an event and another chef would see that little red patch on the chest and be like, "what is that?" And then they'd say, "oh, there's a girl, her name's Ellen." They would call me the quote unquote apron lady. "Oh, you got to contact Ellen. She's making awesome stuff. These were the early days of Instagram. And when I went and met with David Chang, for example, in New York, I was introduced to him by a chef I met in LA. The chef from LA was like, "if you're ever in New York, let me know." And I of course let him know. So I reached out before I showed up to New York and I was like, "chef, I'm coming to New York. I'm so excited to come see your spot."Ellen Bennett:I was very interested in what he was doing and I happen to have aprons with me. So I obviously was going to show him when I was in New York. And he said, "yeah, come by my restaurant." I stopped by, I showed him aprons. He bought some from me and then he's like, "well, how else can I help you?" I was like, "you know what, I'd love to meet a few other chefs who do you know?" And he's like, "oh, David Chang is a good friend." Like, "can you reach out to him right now for me? I'll come over today." And he was like, "yeah, sure." And so then that chef emailed David Chang. He responded in like an hour later. I was standing inside Momofuku, convincing David Chang to buy aprons from me. And David was like, "I don't know who you are."Ellen Bennett:He was really nice, but there was nothing about Hedley and Bennett that existed the way it does now in the industry. But I was so excited at the idea of getting him aprons that I was like, "all right, do you need it on consignment? Do you need net 60? What do you need? I'm going to give it to you, but I'm not walking out of here without you wearing Hedley and Bennett. Because, I promise you're going to love it." And I had enough conviction in my product that I knew once he actually had his team wearing it, they would love it. And sure enough, David Chang and his restaurants have worn Hedley and Bennett for six plus years now.Stephanie Postles:And did they buy that day when you-Ellen Bennett:They did. They ordered 50 aprons, custom aprons from me. And he's like, "I don't even know how you did that, but all right, I'm excited." And I was like, "yay." And then I took a picture with him, put it on Instagram. Just using what I had, honestly, it was like focused on what you have and not what you don't have. And I was like, I have myself, I have this great product and I have a new customer. I'm going to talk about it. It was very basic, but I kept doing that again and again and again. And the flywheel just started spinning.Stephanie Postles:Yeah. That's such a good reminder too, about asking your current customers or your network for referrals. I think a lot of people feel awkward and uncomfortable about doing that. Especially when you make a sale to someone to then be like, and now I'm going to ask for that extra thing. But I found that usually people always say yes, like "yes, I'll try and find someone else in my network to help you. Yes. There's someone else that I know," but they wouldn't think about offering that up right from the beginning. But when you ask it's like all these doors open, I think not enough people ask though.Ellen Bennett:I agree. And one of the things that I've always championed within our organization is never treating people like a transaction. So when you are being friends with people and you actually care about them, and you're not just caring about making that sale, people are willing and much more willing to help you. And also if you are excited about what you're doing and you genuinely are there because you're trying to help in some capacity, I've just found that everyone is willing to get on that bandwagon. Like when that chef reached out to David Chang, he's like "this girl she's got hustle. She's figuring out. She's got this business." They appreciate when people try. And so you just kind of want to help people that are out there going out of their comfort zones.Stephanie Postles:Yeah. I completely agree. So how did you go about, getting back to the earlier days, like you're not a designer, you didn't have background in that. What was it like getting into that industry and trying to figure out, how do I get a product manufactured? How do I pivot that when I have feedback? Somethings going wrong. What did that look like? And what were some of the lessons from those early days?Ellen Bennett:I had some orders go south very frequently at the beginning. And they were very expensive as a tiny, small business. One of them being Bryan Voltaggio he ordered the biggest order I'd ever gotten. I think it was 150 aprons. And we had a mishap in sewing land and the sewers just didn't get it done in time. And we were on them and we were hounding them and they had a restaurant opening. And so you can imagine delivering 150 aprons after the restaurant opens on the other side of the United States is not right. And we had to just suck it up and make it right. I refunded part of it. I overnighted stuff. I covered the cost of it. I called the assistant and spoke to her personally and said, "I'm so sorry. This is what occurred. It's on us. We really messed up and we're going to make it right." And just owning your mistakes, especially when you're a small business hiding behind emails, this is where my 80 year old man comes out, pick up the phone.Ellen Bennett:There's nothing like human contact, especially when things go South. Do not try and resolve a problem or a deeply rooted issue on an email, have the balls to call the person and fix it. And people really appreciate that. For as technologically savvy as we all are, human connection will never surpass an email. I mean the other way around. So, that was a lot of what I did at the beginning when things went South. I would pick up the phone and call people and be like, "tell me what happened. How can we make this right. We'll take care of it." And we bid it many times where we covered costs on stuff.Stephanie Postles:Is it usually delays type of issues that-Ellen Bennett:It was delays, or there were errors on the fabric, or maybe it was a new fabric we were testing. We didn't test because we didn't even know to test fabrics. And so it may be a bled on their clothes. You name it, it happen…
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