In 2011, Chris McCoy, WWU grad and Bellingham local, starts Kombucha Town (KT) in a small office of the historic Bellingham Herald, built in 1926 for the Bellingham Publishing Company. Today, in 2017, Kombucha Town has expanded to much of the basement of the Herald with a 3,500 square foot brewing space and the addition of Culture Cafe, it's flagship bar. KT sells its products across the Pacific Northwest region with the help of five major distributors and 25 employees. The product line now encompasses six different flavors of kombucha, an ancient elixir that reaps many health benefits such as improved digestion, boosted metabolism, and elevated mood. Sales have seen tremendous growth over the past fiscal year.
My Supervisor: Josh Akramoff
Josh serves as the Events Manager for Kombucha Town. He is an extraordinaire at booking, scheduling and organizing events where we sell and market our six different flavors. Josh takes on the pricing structure of the product line and communicates to consumers and distributors what makes our kombucha unique over our competitors and why they need it!
Learning Objectives
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Evaluate our performance with the triple bottom line- achieving social, environmental, and financial successes.
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Begin B-Corp Certification process to evaluate our performance of current sustainability targets as well as develop new goals put forth within the certification framework.
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Develop product knowledge that communicates why the consumer should choose our particular kombucha due to it's advantages over other competitors.
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Gain sales and pricing techniques to develop new customers ranging from a farmers market attendee to a distributor.
Job Description
My internship entails sales, events, community outreach, and sustainability evaluation and development. I complete tasks put forth while also being granted the freedom to take on my own goals with the company. These tasks range from sourcing items that will help promote our brand such as compostable cups and reusable bags, to wholesale distribution broadening our presence in Washington. My duties also include sourcing, constructing, and promoting events. At these events I share product knowledge with customers to promote sales and our brand. My goals include researching our competitors, expanding our distribution sales, and bolstering our booth design at events to allow the consumer to process our commitment to sustainability more easily. I am excited to strengthen our brand by operating with sustainable principles. This internship allows me to put the skills I have learned within my Business & Sustainability curriculum to action.
Introduction & Overview
Mission Statement: Brew the highest quality kombucha to enable healthy and happy lifestyles.
Pictures by Julie Fish & Courtesy of Kombucha Town
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