Many chefs and foodservice owners like the thought of selling online – no more customer or staff hassles, and a steady stream of income. But it takes more than just a good idea – production, hygiene standards, delivery and constant promotion have to be organised. You also need to stand out from a wide range of other packaged food, so the chef’s personality and presence can be an important part of the marketing.

JackieM of JackieM Truly Malaysian now sells food online, through markets and special events – she happily said goodbye to restaurant life. She’s built up a strong personal brand and an efficient distribution system that’s going from strength to strength. Her website is backed up by great use of social media – twitter, instagram and regular Google+ Hangouts where she demonstrates Malaysian cooking, food and flavour. It’s a great story that many chefs and restaurateurs can learn from.