If you’d told Nicholas van der Wel that a rugby injury would kickstart his business career, he probably wouldn’t have believed you. But a torn ACL and six months of forced downtime formed the curious foundations of The Casing Boutique, now a thriving supplier of natural and synthetic sausage casings, sausage-making equipment and premium ingredients to chefs and butchers.
Finding your feet
What started as an online hustle selling animal byproducts from his New Zealand-based family business and earning what Nicholas says was, “About $1000 a month – if I was lucky,” quickly turned into something bigger.
Buoyed by growing interest across the Tasman, he made the move to Sydney where he used a university cash-flow model to secure a bank loan and buy a warehouse in Marrickville. A risk, he admits, for someone who had no idea where the suburb actually was but one that ultimately paid off as it quietly connected him to a loyal, food-obsessed customer base.
“I didn’t realise how multicultural the neighbourhood was so I’d have all these Greeks and Italians popping in to tell me how excited they were that I was here,” he says. “It definitely helped establish the business.”