In this podcast episode, Amy & Natalie conclude Season 7 with a Q&A session centered around listeners' questions. Natalie shares insights on pricing strategies, staff payment, and the benefits of an a la carte menu in the floral industry. She also discusses the challenges of balancing motherhood and business. And, finally, Amy and Natalie emphasize the importance of networking, reviews, and open discussions about industry topics. A special thanks to Madrid Flower School for collaborating with Botanical Brouhaha in 2023 to bring Season 7 to fruition.
This episode of the Botanical Brouhaha Podcast is brought to you by: Madrid Flower SchoolLeave us a voice or text message at https://podinbox.com/botanicalbrouhaha.
You can find show notes and more episodes of The Botanical Brouhaha Podcast at botanicalbrouhaha.com, and you can find the BB Podcast co-hosts on IG @botanicalbrouhaha and @hey.nataliegill.
This episode of The Botanical Brouhaha Podcast was produced by Joel McGee. Original music by Landon McGee.
Episode 34: Ashley Fox
Episode 33: Teresa Fung (Mimosa Boston)
Episode 32: Phil John Perry
Bonus Episode: Hitomi Gilliam AIFD + Holly Chapple (LIVE)
Episode 31: Cara Fitch — A Canadian Florist Working Down Under
Episode 30: Conner Nesbit Learned to Embrace Imperfection
Episode 29: Janelle Wylie — Still Floating Thanks to Larry
Episode 28: Kelly Mendenhall Will Ride the Gondola for You
Episode 27: Robbie Honey — Accidental Botanist
Episode 26: Suzie Kostick AIFD is Open to Change
Episode 25: Eatherley Schultz is All About Teamwork
Episode 24: Meg Connelly — Finding Success in the Harder Option
Episode 23: Max Gill is Keeping It Real
Episode 22: Morgan Anderson— Promoting Floral Design as Art
Episode 21: Kelly Marie Thompson Feels Dedicated to Her Community
Episode 20: Heather Siu — Creating Timeless Events
Episode 19: Emily Avenson — Flower Love in the Belgian Countryside
Episode 18: Jennie Love is Taking Farmer Florist to the Next Level
Episode 17: Christin Geall is Cultivating the Art of Flowers
Episode 16: Nick Priestly Would Never Own a Coffee Shop
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