The Food Means Business Podcast

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In entrepreneurship, it’s not uncommon to hear stories of meteoric success, founders looking for investors of all kinds, and businesses trying to expand as quickly as possible to take up market share. And there’s nothing wrong with that, but it’s not the kind of entrepreneur that Chitra Agrawal is.

Chitra is the founder of Brooklyn Delhi, and she’ll be the first to tell you that she’s very risk averse, that she didn’t want to grow too fast, and that she doesn’t want any investor money (at least at this point.) And yet, she’s built a thriving CPG business anyway.

In today’s episode, she’s telling the story of exactly how she’s grown Brooklyn Delhi in her own way and on her own terms. She’s sharing how supper clubs, Blue Apron, and online marketing all played a part in the creation and expansion of Brooklyn Delhi, plus her best advice for those wanting to follow in her footsteps.

This is one episode you cannot miss. Let’s dive in!

In this episode, you’ll learn…

[00:00] Intro

[00:50] How a supper club led to the Brooklyn Delhi

[08:05] How Chitra started with online sales and marketing for Brooklyn Delhi and why she grew production conservatively

[13:06] Why her partnership Blue Apron was so impactful early on

[15:48] The types of employees at Brooklyn Delhi and how Chitra decided to bring them on

[19:12] Why Chitra hasn’t taken any investment money for Brooklyn Delhi (so far)

[23:21] Chitra’s best advice for aspiring CPG entrepreneurs

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/

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When Maura Duggan started Fancypants Baking Co. two decades ago, it was just her, baking decorative cookies in her kitchen in Massachusetts. Twenty years later, Maura’s family has grown and changed… and so has her business.

In this episode, Maura is sharing how her company slowly grew into a national brand, what she’s learned in every step of expanding her business, and how she eventually decided that it was time to move to premium CPG cookies over decorated baked goods.

Maura is super open and honest, and you’re going to get so many great insights. Let’s jump in!

In this episode, you’ll learn…

[00:00] Intro

[00:50] Maura’s original plan to be a neuroscientist and how that shifted into baking

[06:02] How Maura thought about finances when transitioning into a baking career

[10:59] The challenges Maura navigated while scaling her business, including transitioning to a commercial kitchen

[22:10] How Maura’s experiences helped her hire the right advisors when the time came

[27:06] How Maura thinks about networking and the ways it’s helped her grow

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/

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Bruno LeGreco is never one to sit still. Having gone through several career iterations earlier in life, he was ready to go all in once he started The Biscotti Company four years ago. But there’s nothing easy about food entrepreneurship, and Bruno’s sharing lessons he’s learned along the way.

In today’s episode, Bruno tells the story of how he founded The Biscotti Company, the disciplined and persistent method he used to ensure sales growth for his company, and the never-ending navigation of finances (including a lesson learned the hard way.)

Bruno has such amazing energy and offers story after story for us. You’re going to absolutely love this episode.

In this episode, you’ll learn…

[00:00] Intro

[00:46] Bruno’s seven-year-itch and how he bootstrapped his biscotti business from the start

[10:21] How goal-setting and sheer persistence helped Bruno grow his business early

[16:37] How Bruno navigated selling in-person and getting samples to potential customers in the midst of the pandemic

[22:10] Bruno biggest challenge in four years of business (spoiler: it’s finances, but not necessarily in the way you’d think)

[25:40] The tough lesson Bruno had to learn the hard way

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/

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From the very beginning, Myles Powell has loved food. But STEM felt more practical than going to culinary school, so Myles became an engineer. His love of food and cooking never diminished though, so while working a full-time engineering job, Myles built his CPG company on evenings and weekends, and nearly a decade later, Myles Comfort Foods is still growing.

In this episode, Myles Powell of Myles Comfort Foods shares his origin story–including a short stint on a cooking competition show, why he went back to work after initially quitting his full-time job while building his CPG company, the many growing pains and pivots his business faced, and his best advice for other would-be CPG entrepreneurs.

If you’re a CPG entrepreneur who is building your business in addition to working a “regular” job, this episode is the encouragement you need to keep going. Let’s dive in!

In this episode, you’ll learn…

[00:00] Intro

[01:11] How Myles’s lifelong love of food landed him on a cooking show in 2013

[04:38] The first steps Myles took to turn his CPG idea into reality

[08:17] How Myles decided to change his product offering

[12:28] How Myles discovered and then refined his target audience

[16:42] Myles’s #1 piece of advice for anyone starting out

[19:22] How Myles decompresses from the grind of entrepreneurship

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/

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Quentin Vennie has always felt the call to be a person of service, whether as a personal trainer, a nonprofit leader, or most recently, as the mission-focused entrepreneur and founder of Equitea.

Today on the podcast, Quentin is sharing how he transitioned from the nonprofit world to starting Equitea, how he founded the company with the ideals of equity, community, and self-care in mind, how his own experiences with mental health influenced the company, and how he’s moved forward even in the face of personal tragedy.

If you’re a CPG entrepreneur who is trying to figure out how your mission can show up in every aspect of your business, this episode is for you. Let’s dive in!

In this episode, you’ll learn…

[00:00] Intro

[00:48] How Quentin transitioned from the nonprofit world into entrepreneurship

[03:09] The diagnoses that served as the catalyst for Equitea

[07:15] How Equitea is redefining what iced tea can be and challenges Quentin faced while developing this product

[15:22] How Quentin thinks about raising money for Equitea and who he will (and won’t) partner with

[20:27] The life-changing tragedy that struck Quentin’s family and how he’s continued on in the face of loss

[24:54] How Quentin cares for himself amidst the grind of entrepreneurship

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/

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Dom Crockett is making waves with a CPG product containing organ meat (something that most Americans don’t traditionally eat.) That might sound like a liability for some companies, but Dom has built a market, an audience, and is on a trajectory to keep growing. And he’s done it all without venture funding.

Today on the podcast, Dom is sharing his unconventional start-up advice, the sacrifices he’s made to create Mighty Meats, and some pretty basic business advice that many, many entrepreneurs forget.

If you’re considering starting a CPG company, this episode is a must-listen. Let’s dive in!

In this episode, you’ll learn…

[00:00] Intro

[01:43] What makes Mighty Meats unique and how Dom developed the idea

[06:29] How Dom educated his audience and fostered a market for Mighty Meats

[11:36] What Dom would have done differently looking back and the information you can’t ignore when starting a CPG business

[20:16] The sacrifices Dom made to build Mighty Meats

[26:39] How Dom takes care of himself in the midst of entrepreneurship

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/

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In 2020, Kara Still and Carmen Dianne were outside hiking, doing whatever they could to stay busy and lamenting the closure of so many Black-owned businesses during the pandemic. From those conversations and a deep passion to support and uplift Black-owned businesses and farmers, Prosperity Market was born.

In today’s episode, Kara and Carmen share their Prosperity Market origin story, including the variety of support systems they used to get their business off the ground. They also share why they are so passionate about Black-owned businesses and farms, how they’ve been able to keep a stream of business opportunities open for Prosperity Market, and the incredible traveling trailer they just launched.

If you’ve been wanting to launch your next project, this inspiring episode might be the kick in the pants you need! Let’s dive in!

In this episode, you’ll learn…

[02:23] How Kara and Carmen began their partnership

[07:23] The disparity of Black owned farms in California and how Kara and Carmen found their vendors for Prosperity Market

[12:28] Why community support was crucial to the growth of Prosperity Market

[19:15] How Kara and Carmen take care of themselves as entrepreneurs (and their big personal plans for 2025!)

[29:42] The Black Business Scavenger Hunt and how you can get involved!

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/

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Kara Rubin has spent her career championing thousands of better for you brands. During this conversation, she shares her journey in the food business including: leading the Northeast Region Grocery division of Whole Foods and managing brand and product strategy for Just Water. Kara also talks about her current role as CPG advisor for JPG Resources and as co-founder of Makor Partners as well as gives advice to emerging and established brands on how to create and maintain a strong foundation.

In this episode, you’ll learn:

The universe’s role in the trajectory of her career in the food business
The one thing that she can do all day as a CPG advisor
Her advice to brands on the importance of building relationships, maintaining focus, and standing out in a crowded marketplace
How she values self-care and embraces the flexible schedule that comes with entrepreneurship

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep54/

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What happens when you step out of your comfort zone? If you are Lauryn Bodden, you win a Netflix reality cooking competition and launch a new food brand.

In this conversation, Lauryn shares how her turn as a reluctant reality tv star inspired her to launch an innovative CPG food product. She discusses starting her snack brand, S’NOODS and the challenges that she faced along the way. Lauryn also emphasizes the importance of finding a supportive community of fellow founders and how seeking advice from experienced individuals has been invaluable during her entrepreneurial journey.In this episode you’ll learn…

03:39 What led Lauryn to audition for Netflix’s Snack vs Chef cooking competition

06:44 How she came up with the idea and name for S’NOODS

09:05 The challenges she faced with launching her CPG product

13:05 Why community and support is so important for founders

14:58 Lauryn’s experience preparing for and attending this year’s Natural Products Expo West trade show

20:55 How she practices self care

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep53/

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Think quality bread is off the menu? Think again! Now, you can get gluten-free sourdough products delivered right to your doorstep.

In this episode, I’m joined by Sadie Scheffer, the founder of Bread SRSLY — a business born of a college crush and shared gluten intolerance. Hear the story of how Sadie leveraged the growing nationwide demand for healthier and more accessible food options to grow her business into what it is today.

Topics range from the early days of Bread SRSLY to Sadie’s adjacent business ventures into coaching and motivational speaking. Whether you practice your own gluten-free diet or just need some inspiration to jump start your own food business, you won’t want to miss this episode!

In this episode, you’ll learn…

[00:36] Sadie’s commitment to gluten-free food and the early days of Bread SRSLY

[09:24] Business processes, growing a team, and managing wholesale orders/shipments

[13:00] Adjacent business ventures including coaching and motivational speaking

[16:40] Tips for hiring great teams including setting clear expectations

[18:42] Advice for entrepreneurs just starting out in the food industry

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep47/

Don't miss our upcoming March 27th workshop, The Top 3 Hiring Mistakes (And How to Avoid Them). Register here: https://www.thehudsonkitchen.com/events-collection/the-top-3-hiring-mistakes

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Have you ever dreamed of bringing your very own food product to market? The path to doing so isn’t always clear, and many would-be entrepreneurs might wonder how to take the first step. From research and development, to marketing and distribution, there are no shortage of factors to consider!

In this episode, Crystal Ung, founder of Bowlcut, shares her transition from the corporate world to entrepreneurship and how growing up in the restaurant industry helped to inform her journey. You’ll hear, from start to finish, how she was able to transform traditional Asian sauces into healthier, more versatile products with universal appeal and introduce them to a global audience. If you’re looking for an exclusive, behind-the-scenes look into the process, and want to learn Crystal’s strategies for success, this episode is guaranteed to satisfy your appetite!

In this episode, you’ll learn…

[00:37] Crystal’s story of taking the leap from the corporate world to entrepreneurship and her reasoning behind it

[06:19] The making of Bowlcut, its products, and Crystal’s journey from R&D to an official launch

[15:24] The power of leveraging connections and an example of how a collaboration can help you market your products

[16:44] General tips and insights on being an entrepreneur

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep43/

Join the waitlist for the Food Business Bootcamp at https://www.thehudsonkitchen.com/food-business-bootcamp.

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In this solo episode, host Djenaba Johnson-Jones shares her experience with practicing gratitude and the positive impact it has had on her business, Hudson Kitchen. She discusses starting a gratitude journal and the therapeutic benefits it provides.

In this episode, you will learn…

The role gratitude plays in the Law of Attraction
Djenaba’s gratitude for the Hudson Kitchen community members
Why she sleeps well at night
Djenaba’s joy of hosting in-person events and upcoming virtual events that you can register for
Her love of the work that she does with food entrepreneurs

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In this episode, Jason Bedart, the Vice President of Merchandising for Food at Thrive Market discusses his career trajectory in the supermarket industry and his current role at Thrive Market. He shares how Thrive Market is structured and its mission to make healthy, sustainable living affordable and accessible. Jason shares insights into the evaluation process for brands and products, as well as the timeline for launching new products on the platform. He also touches on self-care, his love of all things Taylor Swift, and celebrates his amazing #foodfam.

In this episode, you will learn…

Jason’s decision to abandon his law school dreams for a career in grocery
Thrive Market’s department structure and a day in the life of a VP of Merchandising
Characteristics of the Thrive Market member
What he’s looking for in new brands to add to Thrive Market’s product assortment
How to submit products to Thrive Market and the timeline for evaluation
Jason’s advice for brands that want to get their products onto Thrive Market
His love of Taylor Swift, bakusing running as a form of therapy, and baking
Celebrating his #foodfam

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In this episode, Kris Buchanan, a former Olympian and founder of nature inspired, organic food and beverage brand, GOODONYA, shares her journey from being an athlete to launching a CPG company. She discusses the challenges that she faced with product development, the importance of understanding the CPG industry, and what it takes to launch your product in a crowded marketplace.

Kris also highlights the need for unique and well-packaged products in the competitive food industry. She emphasizes the importance of quality ingredients and the impact of food on our health. Kris shares her self-care practices and the joy of connecting with customers through her business. She concludes by offering advice to aspiring entrepreneurs and celebrating the growth of her company.

[01:23] About Kris’ transition from Olympic athlete to owning five restaurants

[03:37] How she launched the GOODONYA bar, her challenges with product development, and pivoting to producing an electrolyte drink

[09:24] How Kris uses the skills she learned as a member of a field hockey team in her business

[11:45] What it takes to balance owning restaurants and a CPG business

[12:24] Her decision to keep GOODONYA a direct-to-consumer business

[14:06] About her challenges building a CPG business and her advice to new entrepreneurs

[20:26] About issues with the food industry and nutrition

[23:39] What she does for self-care and how she works to achieve work-life balance

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In this episode, I’m joined by Melissa Facchina, co-founder of Siddhi Capital, who shares her journey of working with CPG brands and transitioning into investment. She emphasizes the importance of choosing the right business partner and aligning core values. Melissa discusses her criteria for partnering and investing in CPG businesses, highlights the changing landscape of investment, and offers advice for founders.

We also discuss Melissa’s approach to personal wellness and self-care and the significance of prioritizing health and wellbeing in order to effectively manage mental and emotional stress. And Melissa reflects on pushing her personal boundaries and the blend of luck, hard work, and passion that has contributed to her success.

This week on The Food Means Business Podcast, you will learn…

[01:28] About Melissa’s very early start working in CPG

[04:05] Her transition from operations to investing

[06:43] How she chose her Siddhi Capital business partner and what its like to raise $70 million on a one hour Zoom call

[11:46] Melissa’s core values and how they inform her business

[16:08] How she chooses brands to partner with and invest in

[24:23] What founders should look for in an investor

[28:40] About the changing investment landscape

[35:00] How Melissa manages stress and the importance of the clean eating, exercise, and sleep

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Join Emily Pogany, Reiki master, holistic healer, and founder of Masah, a line of plant-based caramels infused with essential oils and charged with Reiki energy to balance and support each of the seven chakras for a short, guided mediation.

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In this episode, I’m chatting with Emily Pogany, the founder of Masah, a spiritual confectionary company and wellness brand, who shares her journey of starting a unique food business that combines her passion for healing and love for candy.

Emily introduces Chakra Caramels, her line of plant-based caramels infused with essential oils and charged with Reiki energy to balance and support each of the seven chakras. Emily

encourages fellow food business owners to listen to their intuition and hold themselves in high integrity. She discusses the process of developing the perfect caramel formula and designing the packaging to align with the energy of the product. Emily also highlights the mindfulness experience and suggested use of Chakra Caramels, as well as the benefits and various forms of meditation.

In this episode, you will learn…

[03:1 8] Emily’s vision for Masah and creating a spiritual confectionery

[05:25] About the seven Chakras and Emily’s Chakra Caramels

[14:02] The importance of integrity and intuition in business

[18:27] How using a designer will help bring your branding and packaging to life

[25:18] The benefits and varieties of meditation
Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep48

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Introducing Victoria Ho, founder of Sherpa CPG and a fearless food and beverage industry leader. With over a decade of experience as an award-winning brand strategist, clean-label formulator, and commercialization expert, Victoria is dedicated to helping emerging food, and beverage brands turn their meaningful ideas into memorable, retail-ready products. She tackles the essential work of defining brand purpose, developing bulletproof brand positioning, and expressing brand persona consistently across all audience touchpoints, from pitch deck to packaging.

During this episode of The Food Means Business Podcast, we discuss:

How to create and maintain a consistent brand strategy as a formula for success in scaling your food and beverage business.
How to increase your chances of having a successful partnership with a co-packer.
The key stages of growth for food and beverage companies and how to tackle the challenges along the way.
The importance of choosing food with the intention to nourish both the body and spirit.
How a consistent, exceptional brand and product experience is important in achieving commercial success.

Connect with Victoria:
Victoria on LinkedIn: https://www.linkedin.com/in/victoriajho/
Website: sherpacpg.com

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Summer Johnson is the co-owner of Zach and Zoë Sweet Bee Farm and started the business in 2015 with her husband, Kam. Together, they began keeping bees in their backyard to use the hyper-local honey to alleviate their son's allergies. Today, their honey is retailed all over the world, and in dozens of specialty, mass, and boutique stores across the nation. They have expanded the brand's assortment to 20+ organic superfoods flavors blended with their raw honey and have plans to continue growing.

During this episode of The Food Means Business Podcast, we discuss:⁠

How Summer and Kam started with beekeeping and eventually turned it into a business
Their Chase Business commercial, Shark Tank appearance and being selected for Oprah's Favorite Things
The importance of persistence and keeping the business a family-owned operation
Lessons learned from their entrepreneurial journey

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/growing-a-family-food-business-with-summer-and-kam-johnson

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Dawn Pascale, owner and creative mind behind Om Sweet Home, has always enjoyed making decadent treats for family and friends with the most wholesome, healthy ingredients. From a very early age, she was always passionate about cooking and baking. After 20+ years as an HR Professional, Dawn decided to pursue her passion full-time. And in February 2013, she signed up for the Natural Gourmet Institute’s Vegan Baking Bootcamp. She loved the challenge of making products that not only taste good but are good for you. After recognizing a growing need in her community for high-quality baked goods made with natural ingredients, Dawn launched Om Sweet Home in May 2013.

During this episode of The Food Means Business Podcast, we discuss:⁠

•Dawn’s transition from Corporate America to launching her own wholesale vegan baking business

•Using customer feedback to adapt her gluten-free recipes to become vegan, soy free, and palm oil free

•Creating and launching her own vegan butter product

•Adventures with opening and growing her own brick & mortar retail store

•The tough decision to pivot post pandemic and focus on growing her CPG business

•Choosing self-care to recover from personal setbacks and rebuild her business

Get full notes and a transcript at:
https://www.thehudsonkitchen.com/podcast/2022/9/28/dawn-pascale-founder-om-sweet-home

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Once upon time, Alak Vasa was a Wall Street trader. Everything was going well, but there was one problem, she was missing a sense of purpose . So without much of a plan, Alak gave in to her inner voice, quit her job, and eventually launched Elements Truffles, a food business rooted in her authentic Indian heritage and passion for fine chocolate.

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/2022/9/18/alak-vasa-co-founder-elements-truffles

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Think quality bread is off the menu? Think again! Now, you can get gluten-free sourdough products delivered right to your doorstep.

In this episode, you’ll learn…

[00:36] Sadie’s commitment to gluten-free food and the early days of Bread SRSLY

[09:24] Business processes, growing a team, and managing wholesale orders/shipments

[13:00] Adjacent business ventures including coaching and motivational speaking

[16:40] Tips for hiring great teams including setting clear expectations

[18:42] Advice for entrepreneurs just starting out in the food industry

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep47/

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Does starting your food business feel like a daunting task? If you’re like most people, it’s easy to get so overwhelmed by the road ahead that you never take that first step! That’s why I want to encourage you to take action today with some insight from the expert herself.

In this episode, I’m joined by Leslie Danford, the founder of Vitaminis and a true action-taker who got her beverage product launched and out into the world in lightning speed. Leslie shares how she saw her opportunity, dove in with both feet, and didn’t take no for an answer. From balancing family life to marketing Vitaminis for the first time, she’s spilling all her secrets to success. If you’ve been dragging your feet or feeling stuck, this might be just the inspiration you need to start your business, once and for all!

In this episode, you’ll learn…

[00:36] How Leslie made her transition from the corporate world to entrepreneurship

[04:06] Leslie’s approach to getting her company, Vitaminis, off the ground and launched

[07:45] Concepting the name “Vitaminis” as well as the product’s branding and packaging

[14:25] Balancing work with family and strategies for outsourcing specific business tasks

[21:46] Promoting the business through social media, sampling, and email marketing

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep46/

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Every business owner wants to showcase their products in the best possible light, and never is that more true than when it comes to food! One photograph can mean the difference between a potential customer clicking over to your website or continuing on their endless doom scroll. So how do you capture food photographs that actually grab attention? Enter Four Course Media…

In this episode, I’m joined by owners Laura and Rylee as they share how Four Course Media helps budding food entrepreneurs to leverage high-quality photography and stand out in a hyper-saturated landscape. We cover everything from why quality photography is so important, to the approach they take with their clients, to knowing when it’s time to invest in a food photography agency, and more! If you’re a food business owner who’s ready to take things to the next level, then the right photographs can help you do just that!

In this episode, you’ll learn…

[01:54] What Four Course Media is and why high-quality photography is so important to food businesses

[03:42] The process and packages that are available and knowing when to invest in them

[12:31] Some of the things to look for when hiring a food photography agency

[14:54] Food photography rights and paying for specific usage in ad formats

[17:52] How Laura and Rylee prioritize self-care as busy entrepreneurs

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep45/

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How do you sell consumers on an entirely new ingredient? That was the question Isabelle Steichen had to answer when she launched her business, Lupii. Lupii products, which currently consist of both a protein bar and a pasta, are based on the lupini bean — a superior source of plant protein that had yet to be popularized in the United States.

In this episode, Isabelle shares her journey from working in the start-up world to founding her very own business and introducing a food product that delivers the functional benefits of protein without all the carbs. If you want to learn just how Isabelle was able to do it, and hear her insight on all things entrepreneurship, then this episode won’t disappoint!

In this episode, you’ll learn…

[06:55] Why Isabelle started her business and how she introduced consumers to an entirely new ingredient

[12:16] The value of relationships and leveraging connections to help grow your business

[18:29] Strategies for building a team and managing behind-the-scenes operations

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep44/

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In this episode, you’ll learn…

[00:37] Crystal’s story of taking the leap from the corporate world to entrepreneurship and her reasoning behind it

[06:19] The making of Bowlcut, its products, and Crystal’s journey from R&D to an official launch

[15:24] The power of leveraging connections and an example of how a collaboration can help you market your products

[16:44] General tips and insights on being an entrepreneur

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep43/

To get more Food Business Bites right in your inbox, sign up for our newsletter at thehudsonkitchen.com.

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Communication is really important when it comes to your food business. Getting your brand out there, promoting your products, interacting with your employees and your consumers - all of it needs to meet people where they are. Too much jargon or using the wrong tone can really throw off your message. Being able to communicate clearly and effectively with your audience, and receive feedback from them, is a basic step that is often overlooked.

In this episode, Noah Wunsch, founder of Ruby Hibiscus organic sparkling beverages, shares how he formulated his products and got them into stores, how his corporate experience informed his business and improved his communication, and why we should all be avoiding sugary drinks, especially peach soda.

In this episode, you’ll learn…

[00:37] Noah’s story of going from the corporate world to launching his own business, and how he decided to fill a void in the beverage industry

[04:01] How Noah formulated his product and got it into stores, plus the first products he launched

[09:15] Why we shouldn’t be drinking sugary drinks

[14:11] How Noah’s corporate experience informed his business, and how he’s communicating to his target audience

[19:24] Noah shares how he’s taking care of himself, and how entrepreneurship has changed him

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep42/

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Food brands don’t exist in a vacuum, right? It’s not enough to create a great product, but you’ve got to refine it, pitch it, market it, sell it. And you can’t do all of that alone. Building a community of people who care about you and your product is vital in order to survive in this industry. Let people support you and shout your praises from the rooftops. Collaboration over competition is the name of the game, and we’re all in this together.

In this episode, Ehime Eigbe, founder of Sweetkiwi frozen whipped Greek yogurt, shares how a medical issue led her to create her product, how she started her business in Nigeria and brought it to the U.S., how she grew her business through building community, and her recent experience pitching on Shark Tank.

In this episode, you’ll learn…

[00:37] Ehime’s cubicle to CEO story and how she launched Sweetkiwi

[06:14] How Ehime started her business in Nigeria first and then brought it to the U.S.

[10:32] How Ehime switched from selling in stores to having a CPG brand, and how she grew her business through community

[18:05] Ehime talks about her recent experience pitching on Shark Tank

[20:15] How entrepreneurship has changed Ehime, and what she does for self-care

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep41/

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COVID was a hard time for everyone, food business owners included. There was so much uncertainty and hardship during that time. But it also afforded some people the space and the timing to innovate new ideas and products. Business pivots can be a beautiful thing to come out of that dark time. Don’t be afraid to make changes to your business model and adapt if that’s what you’re called to do.

In this episode, Jen Liao, co-founder and president of MìLà Chinese food brand, shares how COVID forced her to pivot from restaurant owner to CPG food entrepreneur, how she pivoted even further from D2C to selling in retailers and grocery stores, and what it’s like working with her husband.

In this episode, you’ll learn…

[00:37] Jen’s story of leaving the cubicle and becoming a food business owner, and what it’s like working with her husband

[03:45] Jen talks about starting out with a restaurant and then transitioning to a restaurant quality frozen product

[06:29] How she pivoted from direct to consumer to selling in grocery stores, and the challenges associated with that

[10:01] Jen’s decision to rebrand, the story behind the name MìLà, and their famous spokesperson

[15:03] How entrepreneurship has changed Jen for the better, and how her corporate experience informed her entrepreneurial journey

[18:22] How Jen and her husband incorporate self-care into their lives

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep40/

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Let’s set the scene. You’ve created a food product, perfected the recipe, put it on the market, and now you’ve reached your limits on the time and capacity you have for production. So, what’s next? The answer is: find a co-packer to hand off your production. It might sound easy, but there’s some preparation you’ll need to do first.

In this episode, Ashley Sutterfield, creator of Co-Packing with Ashley, shares what co-packing is, how to know if you’re ready to transition production to a co-packer, and how to find the right one.

In this episode, you’ll learn…

[00:37] How Ashley got started in the food industry, and what co-packing actually is

[03:33] How food business owners can research and plan for transitioning their production to a co-packer

[09:45] The different types of co-packers out there and how to find one in your product category

[16:45] The assessment process between business owners and co-packers in terms of finances, capacity, and volume

[21:04] Why testing is so important when working with a co-packer

[25:07] Things to keep in mind beyond production, such as shipping and storage

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep39/

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Food waste is a big problem in the United States, but I didn’t realize how big until recording this episode. So many people have food insecurity, and with steadily rising food prices at the grocery store, this likely won’t change any time soon. So, what can we do to alleviate this problem?

In this episode, Louise Fritjofsson, co-founder of Martie online discount grocery store, shares how she is reducing food waste and increasing food accessibility for all, the challenges she faced in starting her business, and how she gets the word out about Martie with marketing.

In this episode, you’ll learn…

[00:36] Louise’s career trajectory as a founder at a young age

[07:52] Louise shares her road to launching Martie, her online discount grocery store

[11:21] How Louise and her business partner were received in the market as pregnant women and new moms looking for investors

[13:35] The challenges Louise faced in the beginning stages of her business, and how she gets the word out with marketing

[17:36] Where the name Martie comes from, plus how Louise takes care of herself as a parent and business owner

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep38/

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This month, we’re highlighting members of Hudson Kitchen on the podcast and today, I’m chatting with Ron Holloway, co-founder of Woofbowl, a food truck for dogs with quality ingredients. Ron’s life experience and the challenges he’s faced have helped bring him to where he is today and it’s an incredible story.

In this episode, Ron how his previous life experience from the military and the financial sector has informed his business, what it’s like to work with his spouse, and his unique take on food trucks for dogs.

In this episode, you’ll learn…

[00:54] Ron’s cubicle to founder story, and how the military and B-school helped prepare him to become an entrepreneur

[10:07] Ron shares what it’s like to work with your spouse, and the challenges he faced when launching Woofbowl

[16:19] Why fostering community is so important in the food industry

[19:19] Ron’s unique take on food trucks for dogs and how he came up with the concept

[25:38] What Ron does for self-care as a business owner

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep37/

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This month, we’re highlighting members of Hudson Kitchen on the podcast and today, I’m chatting with Marlin Chan and Rachel Cheng of Yay’s Snacks beef crisps. The story of how Yay’s came to be (there was mistaken identity involved!) is fascinating, but even more impressive is the success they’ve found in their business with content creation, especially on TikTok.

In this episode, Marlin and Rachel share the story behind the Yay’s product, why they have a specific vision for their product packaging, and how they’ve leveraged Marlin’s extensive content creation experience to grow their business with videos on TikTok and other platforms.

In this episode, you’ll learn…

[00:45] How Marlin and Rachel met, what they were doing before becoming food entrepreneurs, and the inspiration behind Yay’s Snacks

[14:28] The story behind their product packaging and why it attracts customers, plus how they learned to make beef crisps

[20:27] How Marlin has used his experience as a content creator for the Yay’s brand, and how his and Rachel’s strengths complement each other

[28:40] Marlin and Rachel share how entrepreneurship has changed them

[33:07] How they both incorporate self-care into their lives as business owners

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep36/

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This month, we’re highlighting members of Hudson Kitchen on the podcast and today, I’m chatting with Jesse McBride, founder of Mademeals, an organic meal delivery service focused on high-quality ingredients. Jesse has faced some challenges along the way in launching his business, but his tenacity in establishing processes for success in his business is admirable.

In this episode, Jesse shares how Mademeals came to be, why establishing business processes has vastly improved the performance of his team, and how he mitigates customer attrition in his meal delivery service.

In this episode, you’ll learn…

[00:44] Jesse’s cubicle to founder story, why he decided to start Mademeals, and the bumps he faced along the way

[04:12] The importance of giving back to the community, and the challenges Jesse has faced as a business owner

[08:00] How Jesse has approached the processes of his business and relaying that to his team members

[10:54] What being a “content founder” means to Jesse and how it impacts his overall life

[12:29] How he is mitigating customer attrition

[18:07] How entrepreneurship has changed Jesse, what he’s thankful for, and how he incorporates self-care into his life

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep35/

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This month, we’re highlighting members of Hudson Kitchen on the podcast starting with Irene Liu & Jennifer Jolorte Doro, co-founders of Chiyo, a women’s nutritional therapy company. Despite being in the middle of the pandemic, Jennifer and Irene were so passionate about the impact of food on the fertility journey of women, they knew they had to get their business launched ASAP.

In this episode, Jennifer and Irene share how they got scrappy to get Chiyo up and running quickly, how they found aligned investors to make their business more sustainable, and how they got creative when it came to marketing a local meal prep company.

In this episode, you’ll learn…

[02:23] Irene and Jennifer share the story of how they met and started their working relationship

[05:10] How Irene and Jennifer got scrappy and survived the scramble launching their business together quickly

[08:14] How Irene and Jennifer have found investors with aligned values and connections

[12:47] How Chiyo gets creative with their marketing to reach their customers directly

[16:17] Jennifer and Irene’s advice for other entrepreneurs thinking about starting a meal prep company

[20:51] What Jennifer and Irene envision for the future of Chiyo and how they’d like to expand as a company driven by values

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep34/

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Unfortunately, starting a business isn’t free. It costs money to develop your products, market them, hire a team, and everything else that goes along with it. But what happens if you don’t have the funds for your CPG business when you’re first starting out? You find investors and raise capital!

In this episode, I’m interviewing Gabrielle Fitzpatrick, CEO and founder of Damn Right Cocktails, which produces canned ready-to-drink margaritas. Gabrielle shares how she has perfected her pitch deck to wow investors and also how she’s embraced crowdfunding to raise capital for her business as well.

In this episode, you’ll learn…

[00:39] How Gabrielle left the corporate world, became interested in making cocktails, and figured out her first steps into the beverage business

[05:04] Gabrielle walks us through the process from idea to actually launching her tequila product, plus how she found a team and investors to help her

[08:20] Where Gabrielle found inspiration for her business name, products, and flavors

[11:25] How she’s been able to get the word out about Damn Right Cocktails, and how she financed the business by raising capital

[16:26] How Gabrielle has been able to move through fear and be described as fearless, plus show she takes care of herself as a business owner

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep33/

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One of the main topics of this show is leaving behind the corporate world to pursue a passion in the food industry. So often, corporate jobs eat up so much of our time that we become burnt out and start looking elsewhere for professional fulfillment. It’s normal to want to leave behind the rat race and do something meaningful instead.

In this episode, I’m interviewing Kailey Donewald, founder of Sacred Serve creamy plant-based gelato. Kailey shares how taking sabbaticals from her corporate job led to her passion for nutrition and healthy foods, why truly sustainable packaging is important to her, and how she launched her business with some trial and error.

In this episode, you’ll learn…

[00:37] Kailey shares how she went from employee to food business founder

[05:10] Why Kailey became interested in nutrition and also ice cream, and how she launched her business

[13:00] How she created completely sustainable packaging for her product and how she came up with her ice cream flavors

[19:06] How she got her product into grocery stores and her plans for launching more product lines

[22:48] Kailey talks about her nonlinear journey to hiring a team

[24:45] What entrepreneurship has taught Kailey about herself and how she takes care of herself

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep32/

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Let’s be honest: marketing your consumer packaged goods can get a little boring, right? There’s a certain flow we all follow to get the word out about our products and it can feel like there’s nothing new under the sun. But that’s not necessarily true. Videos, podcasts, and influencers have opened up new marketing avenues that are fresh and exciting.
In this episode, I’m interviewing Parker Olson, founder of Fōrij superfood granola made with functional mushrooms. Parker shares how changing his diet led him to mushrooms, how he tried and tested his products, and the out of the box ways he markets his company, like living in a tent for two years while he created his company and filmed it!

In this episode, you’ll learn…

[00:41] Parker shares his journey from employee to founder, and how experiments with his diet led him to mushrooms

[06:28] Parker shares the first steps he took to launch his food company, Fōrij, by running test tastes and tweaking the product to make it better

[11:06] How Parker found his target consumer

[18:50] Some out of the box ways Parker marketed his products

[20:21] Parker shares about hiring interns, growing his team, and networking with other CPG founders

[24:06] How entrepreneurship has changed him

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep31/

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Even the best product ideas need to be tested with research. The consumer feedback received from that research is invaluable. Does your product function the way it’s supposed to? Are your customers loving the flavors, the ingredients, the messaging, the packaging, etc.? Don’t skip out on this important part of the process.

In this episode, I’m interviewing Megan Klein, CEO and founder of Little Saints non-alcoholic plant magic mocktails. Megan shares how she became a food entrepreneur, how she incorporated adaptogens into her beverages, and why doing in-person research was so important in tweaking her products and ingredients.

In this episode, you’ll learn…

[00:38] Megan’s nonlinear, 8-year journey from corporate lawyer to founder of Little Saints mocktails, plus the first steps she took to start her business

[07:30] What adaptogens are, how Megan incorporated them into her products, and how she did in-person research to tweak her offerings

[12:35] Megan talks about building her team and also shares her predictions for the mocktail industry

[16:41] How entrepreneurship and its challenges have changed her

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep30/

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Many food business owners have made the jump from the corporate world into entrepreneurship. Some of the skills we’ve learned and contacts we’ve gained in our previous careers can be really helpful when starting a business, and we can pick out the best parts and use them to inform how we run our businesses.

In this episode, I’m interviewing Christina Dorr Drake, CEO and founder of Willa’s Oat Milk. Christina shares how she made the transition from an ad agency to creating a CPG business with her sister, how she’s been able to market her products on a budget, and how she’s incorporated her grandmother’s values into the business and set it apart from the competition in the plant based milk industry.

In this episode, you’ll learn…

[00:44] Christina’s transition from the corporate world to starting a business with her husband and her sister around an oat milk product influenced by her grandmother

[06:05] How Christina was able to commercialize the product and get Willa’s Kitchen up and running, and her advice to anyone facing a personal setback in the midst of starting a business

[11:41] Christina shares how her oat milk is a shelf stable product and how she sets herself apart from the competition in her industry

[15:59] How her previous corporate experience at an ad agency has informed her current business, hiring a team, and marketing her products

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep29/

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Partnerships are the key to success in business, especially in the CPG industry. We can’t do it all ourselves. Whether it’s hiring a team or finding investors or working with brands and retailers, partnerships truly help us to grow our businesses.

In this episode, I’m interviewing Ibraheem Basir, CEO and founder of A Dozen Cousins, a natural food brand inspired by the flavors of his youth. Ibraheem shares the heartwarming story behind his brand, how he’s been able to leverage partnerships to grow his business (like partnering with Marvel!), and how to tune out the noise and focus on making the best product he can.

In this episode, you’ll learn…

[00:39] The story behind the founding of A Dozen Cousins, Ibraheem’s natural food business, plus why he picked beans as their first product

[07:27] How partnerships and bringing in the right people are the secret to success in business, and how to find the right investors

[10:23] How to keep your head down in business and not focus on what others are doing, while still striving to make your product the best it can be

[12:28] Leveraging retail and brand partnerships

[16:15] Wellness is important for all business owners and Ibraheem shares how he takes care of himself

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep28/

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When it comes to naming your consumer-packaged goods (CPG) brand, you probably already have one in mind. But your customers might not love it as much as you do. It’s important to select a name that makes sense and is easy to remember – and is easy for consumers to find!

In this episode, I’m interviewing Alexandra Watkins, renowned authority on brand names and founder of Eat My Words. Alexandra shares her thoughts on what makes a strong brand name, why you shouldn’t name your business after yourself, and the biggest mistakes people make when naming their brands.

In this episode, you’ll learn…

[01:51] Why Alexandra says you shouldn’t name your business after yourself

[03:13] Alexandra’s thoughts on what makes a strong brand name and her “SMILE and SCRATCH” naming test

[14:01] The biggest mistakes people make when naming their business

[17:07] Common brand name misconceptions and tips for website domain names

[19:23] Alexandra’s advice on changing an already established brand name

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep27/

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If you have a CPG (consumer-packaged goods) brand, it can be hard to get the word out on your own, and often new businesses tend to think about public relations last when getting started. With some PR help, you can share compelling stories about your brand and increase consumer interest.

In this episode, I’m interviewing Sarah Maguire, a publicist with over a decade of public relations experience. Sarah shares why you need PR representation, what to look for when hiring a rep, and how you can DIY your brand awareness if you can’t afford to hire for PR quite yet.

In this episode, you’ll learn…

[03:24] The importance of PR to your overall brand and why you should consider PR from the beginning

[06:10] What you should look for when hiring a public relations rep

[08:56] Sarah walks us through her process of pitching a client to a media outlet

[11:32] Sarah’s tips on how to get the word out about your brand if you can’t afford a PR rep right now and what you should put into a pitch

[15:45] What Sarah has seen in the industry on using PR for general brand awareness vs. a specific event/launch

[17:13] Sarah’s advice for CPG owners on avoiding a PR crisis

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep26/

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There are so many things to keep in mind when building a brand, but here’s one you might not have considered: community. What would it feel like to crowdsource everything and end up with a fabulous product that everyone loves?

In this episode, I’m interviewing Michelle Cordeiro-Grant, founder of LIVELY, and founder and CEO of Gorgie. Michelle shares how she built her brand with community, how she was able to fast track her energy drink from idea to shelf, and how she prioritizes self-care as a CEO.

In this episode, you’ll learn…

[01:03] Michelle’s transition from corporate employee to starting two businesses

[06:46] How to use community to build your brand

[11:17] The 4 reasons Michelle was able to move from idea to selling product in stores so quickly with her energy drink, Gorgie

[14:40] How fashion has influenced Michelle’s business and who her target audience is

[18:30] How Michelle prioritizes self-care and how she was able to move through the fear of putting herself and her businesses out there

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep25

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During this episode of The Food Means Business Podcast, we discuss:⁠

How Summer and Kam started with beekeeping and eventually turned it into a business
Their Chase Business commercial, Shark Tank appearance and being selected for Oprah's Favorite Things
The importance of persistence and keeping the business a family-owned operation
Lessons learned from their entrepreneurial journey

Connect with Summer and Kam:

Follow Zach & Zoe Sweet Bee Farm on LinkedIn
Follow Zach & Zoe Sweet Bee Farm on Instagram
Visit Zach & Zoe Sweet Bee Farm

Recommendations from the episode:

Zach & Zoe Sweet Bee Farm on Shark Tank
Zach & Zoe Sweet Bee Farm's Chase Commercial
Zach & Zoe Sweet Bee Farm on Oprah’s Favorite Things

Links:
Check Out Our Website: thehudsonkitchen.com

Find Us On Social Media:
Instagram: @thehudsonkitchen
LinkedIn: @hudson-kitchen

Our podcast hashtag is #thefoodmeansbusinesspodcast

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Dominique and Wendy (W.E.) Da’Cruz are a dynamic entrepreneurial couple. Together, they co-founded The Mushroom Angel Company, a plant-based CPG food business aimed at promoting healthier eating habits and environmental sustainability. Their first product, the Cruz Burger, is a mushroom burger patty that cuts and bites like meat but tastes like veggies.

During this episode of The Food Means Business Podcast, we discuss:⁠

How inspiration from a Malawian chickpea meatball led to a unique mushroom patty
The couple's journey from pescatarian to fully plant-based living
Overcoming recipe scaling and packaging challenges during the early stages
Utilizing online sales and farmers markets to gain initial traction
Integrating work and family life for a wholesome entrepreneurial experience

Connect with Wendy and Dominique:

Follow Wendy on LinkedIn
Follow Dominique on LinkedIn
Follow The Mushroom Angel Company on Linkedin
Follow The Mushroom Angel Company on Instagram
Visit The Mushroom Angel Company

Links:
Check Out Our Website: thehudsonkitchen.com

Find Us On Social Media:
Instagram: @thehudsonkitchen
LinkedIn: @hudson-kitchen

Our podcast hashtag is #thefoodmeansbusinesspodcast

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Lauren Handel is an attorney for food, beverage, and supplement businesses and entrepreneurs. Lauren helps clients with regulatory compliance and enforcement actions, risk mitigation, commercial contracts, intellectual property, recalls, and disputes.

Lauren has more than 20 years of experience as an attorney. She previously was a partner at McDermott Will & Emery LLP where her practice concentrated on product liability and environmental litigation. After a decade of counseling and defending Fortune 50 companies, Lauren decided to put her skills to work for independent businesses that produce the things she is most passionate about − good food and drink.

During this episode of The Food Means Business Podcast, we discuss:⁠

Lauren’s transition from a traditional legal career to specializing in food law and starting an independent practice
Understanding the legal standards and regulations that apply to your products and marketing claims
Being aware of potential legal risks, such as class-action lawsuits, ADA compliance, and Prop 65
Conducting a comprehensive trademark search and application as early as possible to ensure your brand is protectable and not subject to infringement liability
Hiring a lawyer review or draft key contracts to avoid potential pitfalls

Connect with Lauren:

Follow Lauren on LinkedIn
Follow Handel Food Law on LinkedIn
Visit Handel Food Law

Links:
Check Out Our Website: thehudsonkitchen.com

Find Us On Social Media:
Instagram: @thehudsonkitchen
LinkedIn: @hudson-kitchen

Our podcast hashtag is #thefoodmeansbusinesspodcast

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Kun Yang is a recent dad and pharmacist-turned CPG entrepreneur. Kun grew up mostly in Canada but has spent his professional life in the US, where he now feels blessed to be building Pricklee Cactus Water with some incredible humans that want to make the world a better place.

Pricklee is on a mission to inspire people to be resilient like the cactus through health, happiness, and sustainability. Their refreshing cactus waters are made from the drought-tolerant prickly pear cactus and are packed with antioxidants, electrolytes, and vitamin C, with 50% less sugar than coconut water. It's 100% refreshing, with 0% pricks.

Kun is passionate about brand building, CPG, leadership, founder stories, futurism, mental health, and wellness. He looks forward to connecting and learning from others that build businesses through conscious capitalism!

During this episode of The Food Means Business Podcast, we discuss:

The inspiration behind Pricklee, rooted in co-founder Mo Hasoun’s childhood memories of his grandmother's prickly pear cactus drink
The process of starting a beverage line and building a supportive team
The importance of simplifying brand messaging and aligning branding with product benefits
The significance of authenticity in creating a successful CPG brand
How an appearance on Shark Tank boosted Pricklee's social credibility and growth
Kun's focus on personal values and family time as a means to become a better leader

Connect with Kun:

Follow Kun on LinkedIn
Follow Pricklee on LinkedIn
Follow Pricklee on Instagram
Visit Pricklee

Links:
Check Out Our Website: thehudsonkitchen.com

Find Us On Social Media:
Instagram: @thehudsonkitchen
LinkedIn: @hudson-kitchen
Our podcast hashtag is #thefoodmeansbusinesspodcast

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Emily Schildt is the founder and CEO of Pop Up Grocer, the first experience-first grocery store. She has worked for more than a decade in the CPG space, culminating in a role at the forefront of trends. Pop Up Grocer features emerging, better-for-you brands in food, home, beverage, and body care through its temporary and permanent physical locations, and its e-commerce box offering.

Emily recently opened her first permanent Pop Up Grocer location in downtown Manhattan! As the mastermind behind this innovative retail concept, Emily has revolutionized the way we experience and discover emerging food and beverage brands. This new, permanent location showcases over 400 unique products from 130+ up-and-coming brands, complemented by a charming café offering a rotating selection of bakery and coffee partners. While the ongoing pop-up locations will continue to delight customers nationwide, the NYC flagship store invites you to indulge in a one-of-a-kind shopping experience daily.

During this episode of The Food Means Business Podcast, we discuss:⁠

How a trip to Italy reformed Emily’s diet and relationship with food
The challenges faced by new CPG brands in a competitive market
How a lead generation idea became a multi-city pop-up grocery store concept
The importance of captivating storytelling, distinctive branding, eye-catching packaging, and fostering meaningful consumer connections
Successes that brands have enjoyed after being featured at Pop Up Grocer
That time with friends and loved ones can be key ingredients in the CPG business

Connect with Emily:

Follow Emily on LinkedIn
Follow Pop Up Grocer on LinkedIn
Follow Emily on Instagram
Follow Pop Up Grocer on Instagram
Visit Pop Up Grocer

Recommendations from the episode:

Partake Foods
Fly By Jing

Links:
Check Out Our Website: thehudsonkitchen.com

Find Us On Social Media:
Instagram: @thehudsonkitchen
LinkedIn: @hudson-kitchen
Our podcast hashtag is #thefoodmeansbusinesspodcast

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Chrissy Mize, founder and creative force behind Raw Honey Copy, is a talented copywriter with over 13 years of experience in the film, TV, and video industries. As a post producer, she has worked on projects for major brands like Apple, Visa, Facebook, Johnson & Johnson, and LinkedIn, as well as popular Investigation Discovery shows such as "Wives with Knives," "I (Almost) Got Away With It," and "50 Ways to Leave Your Lover."

After hanging up her producer hat, Chrissy partners with CPG brands, founders, marketers, and agencies to help capture the hearts (and wallets) of customers with strategic storytelling and copy.

During this episode of The Food Means Business Podcast, we discuss:

Getting to know the buyer's mindset
Making the buyer the central figure in your brand story
Developing your brand’s unique voice
Keeping your brand messaging concise
The importance of repetition in brand communication
Chrissy's favorite ways to unwind

Connect with Chrissy:

Follow Chrissy on LinkedIn
Follow Raw Honey Copy on LinkedIn
Follow Raw Honey Copy on Instagram
Visit Raw Honey Copy

Links:
Check Out Our Website: thehudsonkitchen.com

Find Us On Social Media:
Instagram: @thehudsonkitchen
LinkedIn: @hudson-kitchen
Our podcast hashtag is #thefoodmeansbusinesspodcast

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The Esendemir Sisters - Arzu, Fusun, and Gonca are the co-founders of the Mediterranean fast-casual concept, Flatbread Grill, and creators of Thumb Bread, an artisanal bread line made with natural ingredients. Growing up with financial instability, the sisters were inspired by their father's entrepreneurial spirit to start their own business.

The Esendemir Sisters' entrepreneurial journey is an inspiring story of perseverance, dedication, and hard work. Despite facing challenges and obstacles, they succeeded in the food business by leveraging their unique experiences and expertise. Over the past decade, the Esendemir Sisters have baked over a million pieces of handmade bread at their fast-casual restaurant, Flatbread Grill. Since launching Thumb Bread less than a year ago, they’ve already baked nearly a quarter-million pieces of bread and have landed their first major retail account.

During this episode of The Food Means Business Podcast, we discuss:
⇒How the sisters' father's entrepreneurial spirit inspired them to start their own business
⇒The challenges and obstacles with navigating permits, finding a suitable location, and dealing with rent issues
⇒How they paused their restaurant business during the pandemic and launched Thumb Bread
⇒How a background in the restaurant industry helped them succeed in the bread category
⇒Ups and downs on the roller-coaster ride of entrepreneurship

Connect with the Esendemir Sisters:

Arzu Esendemir on LinkedIn
Fusun Esendemir on LinkedIn
Gonca Esendemir on LinkedIn
Thumb Bread on LinkedIn
Instagram @thumbbread
Website: Thumbbread.com

Links:
Check Out Our Website: thehudsonkitchen.com

Find Us On Social Media:
Instagram: @thehudsonkitchen
LinkedIn: @hudson-kitchen
Our podcast hashtag is #thefoodmeansbusinesspodcast

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Christine Rico has over 25 years of experience in business development and financial management. As the founder of CFO on Speed Dial, Christine works with mission-driven entrepreneurs in the food business to extract meaningful and actionable information from their financial reports, identify specific financial goals, and create profit plans to optimize their bottom line.

Christine encourages food business owners to set a profit target and guides them through the process of estimating cash profits. By doing so, Christine’s socially responsible clients have a clearly defined financial plan that allows them to not only be profitable but also use these profits to amplify their positive impact.

Christine's guidelines on profit planning, taxes, and financial goal-setting offer practical tools for businesses to build and optimize their profits. Food entrepreneurs can learn from Christine's experience, knowledge, and passion for building profitable mission-driven companies that do good in the world.

During this episode of The Food Means Business Podcast, we discuss:⁠
⇒How to organize financial information to inform business decisions, not just taxes
⇒The importance of setting financial goals and profit targets that reflect your vision
⇒How to create a profit plan that can help you grow and scale your business
⇒Practical tools for estimating taxes
⇒How profits can inform both your bottom line and social impact

Connect with Christine:
Christine on LinkedIn
CFO on Speeddial LinkedIn
Instagram @cfoonspeeddial
Website: cfoonspeeddial.com

Mentions:
One Page Business Plan
Meaningful Money Essentials
FoodFutureCo

Links:
Check Out Our Website: thehudsonkitchen.com

Find Us On Social Media:
Instagram: @thehudsonkitchen
LinkedIn: @hudson-kitchen
Our podcast hashtag is #thefoodmeansbusinesspodcast

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Ayeshah Abuelhiga is the founder and CEO of Mason Dixie Foods, the fastest-growing frozen convenient comfort foods company in the United States. She has a passion for providing high-quality, clean-label comfort food options in an industry that was heavily lacking in this area.

At just 28 years old, Ayeshah opened a biscuit-centric restaurant and pop-up series in Washington, D.C., quickly gaining a loyal following. In 2015, Mason Dixie Foods expanded into retail stores, becoming the only clean-label ready-to-bake biscuit brand on the market.

Today, the company has expanded its offerings to include breakfast sandwiches and is available in over 8,000 stores nationwide and at Marriott Hotels across the US.

During this episode of The Food Means Business Podcast, we discuss:⁠
⇒Growing up the oldest child of immigrants and watching her parents make their own success as entrepreneurs
⇒What it’s like to be a person of color in Corporate America
⇒Her decision to open a fast-casual restaurant while working a full-time job
⇒How she accidentally started a frozen CPG brand that helped scale her business during the Pandemic
⇒Creating a corporate culture within her business where employees can really bring their whole selves to work
⇒How business problems exist even as your business scales, and the importance of remaining agile and responsive to change
⇒That confidence and belief in oneself can be the key to success as an entrepreneur

Connect with Ayeshah:
Ayeshah on LinkedIn
Ayeshah on Instagram: @masondixiefoods
Website: masondixiefoods.com

Mentions:
Project Potluck

Links:
Check Out Our Website: thehudsonkitchen.com

Find Us On Social Media:
Instagram: @thehudsonkitchen
LinkedIn: @hudson-kitchen

Our podcast hashtag is #thefoodmeansbusinesspodcast

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In this episode, learn from expert brand strategist Katie Mleziva as she shares her wealth of knowledge in the natural food and beverage industry. With over a decade of experience and a background in marketing and brand management, Katie is the founder of Real Food Brands and the creator of Brand Strategy Streamlined, a tool that helps emerging food and beverage companies become category leaders.

Katie delves into the three C's of brand strategy - company, consumers, and competitors - and highlights the importance of understanding your unique skills and competitive advantages, getting to know your target audience, and analyzing your competition. She also provides actionable advice for entrepreneurs looking to launch their own food and beverage companies, emphasizing the importance of finding joy in the journey, being driven, and being open to new opportunities.

Tune in to learn from a seasoned expert and grow your food business.

During this episode of The Food Means Business Podcast, we discuss:⁠
⇒The importance of a strong brand strategy in the natural food and beverage industry
⇒Which factors to consider when creating a successful brand strategy
⇒How conducting a competitive analysis can help to differentiate your brand
⇒Ways to incorporate your vision, skills, and competitive advantage into your brand
⇒How remaining open to new opportunities and connections can bring joy into the journey

Connect with Katie:
Katie on LinkedIn Katie on Instagram @realfoodbrands Website: realfoodbrands.com Real Food Brands Podcast Real Food Brands Marketing Round Table Facebook Group Mentions:Sunbeam Kids Links:
Check Out Our Website: thehudsonkitchen.com Find Us On Social Media:
Instagram: @thehudsonkitchen LinkedIn: @hudson-kitchen

Our podcast hashtag is #thefoodmeansbusinesspodcast

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Najwa Khan is the founder and CEO of dalci, a better-for-you food brand that produces indulgent and nostalgic treats. Najwa has a background in public health and has worked in healthcare, wellness, and technology at non-profits, consulting firms, and startups. She has a Master's in Public Health from NYU and a Bachelor of Science in Biology from Syracuse University.

Najwa started her journey in the food industry by accident. She was struggling to find pre-made, sophisticated, and clean treats that met her dietary needs and were inspired to start her own brand after a visit to a Whole Foods store. Najwa started by testing out recipes in her kitchen and quickly gained popularity with her first line of moist brownies and blondies.

Despite her background in public health, Najwa found the transition from corporate to entrepreneurship to be challenging, especially when it came to forecasting, branding, and pitching. Najwa credits accelerator programs for helping her overcome these challenges and pushing her to grow her business.

Najwa is proud to have nationwide distribution for dalci and celebrated her first six-figure month this summer. She encourages aspiring entrepreneurs to focus on their strengths and not to follow any set path. Najwa's story is an inspiration for anyone looking to start their own food business and highlights the importance of accelerator programs in the success of a business.

During this episode of The Food Means Business podcast, we discuss:
⇒ How Najwa created a company around a vision for a brand in the sweet category
⇒ Where to find the education and mentorship that will help to shape and guide an entrepreneur in growing their business
⇒ How participating in a business accelerator program can help grow a business
⇒ How to overcome cultural humility and a lack of confidence in speaking about your brand
⇒ The importance of having a support system that will be there through the ups and downs of the journey

**Connect with Najwa:

Instagram @dalciyourself
Najwa on LinkedIn
Website: dalci.com Links:
Check Out Our Website: thehudsonkitchen.com**

Find Us On Social Media:
Instagram: @thehudsonkitchen LinkedIn: @hudson-kitchenOur podcast hashtag is #thefoodmeansbusinesspodcast

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Listen to Season 2, Episode 2 of the Food Means Business Podcast as Victoria shares her journey from employee to business owner and the story behind Sherpa CPG. She also talks about how her family background and work experience helped shape the business she created and her journey of rebuilding her relationship with food and body after battling an autoimmune disorder.

Don't miss this opportunity to learn from a true expert in the food and beverage industry. Tune in to the Food Means Business podcast and hear Victoria's inspiring story and valuable advice for food entrepreneurs.

During this episode of The Food Means Business Podcast, we discuss:
⇒ How to create and maintain a consistent brand strategy as a formula for success in scaling your food and beverage business.
⇒ How to increase your chances of having a successful partnership with a co-packer.
⇒ The key stages of growth for food and beverage companies and how to tackle the challenges along the way.
⇒ The importance of choosing food with the intention to nourish both the body and spirit.
⇒ How a consistent, exceptional brand and product experience is important in achieving commercial success.

Connect with Victoria:

Victoria on LinkedIn

Website: sherpacpg.com/

Links:

Check Out Our Website: thehudsonkitchen.com

Find Us On Social Media:

Instagram: @thehudsonkitchen

LinkedIn: @hudson-kitchen

Our podcast hashtag is #thefoodmeansbusinesspodcast

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Nikki Seaman is the CEO and Founder of Freestyle Snacks, a premium olive snack reimagining olives as we know them. She is a proud Whisps, Bain & Company, and University of Pennsylvania alum. When she isn't spending her time taste testing olives, she loves trying new restaurants in Atlanta and exploring parks with her Sheepadoodle. Since launching Freestyle Snacks in 2022, she has gained distribution in over 400 stores in addition to being featured in Forbes, Southern Living, and NOSH.

During this episode of The Food Means Business Podcast, we discuss:⁠
⇒ How an externship during her corporate career served as her CPG “bootcamp”
⇒ Reinvigorating the “trusty but dusty” olive category during the Pandemic
⇒ The first big steps she took when launching her company and her biggest investment
⇒ The strategy she used to expand from ecommerce into retail stores
⇒ Her first hire and the “village” it takes to run a food business Connect with Nikki:

Instagram: @freestylesnacking Nikki on LinkedInfreestylesnacking.com Mentions:Pulp + Wire Links:
Check Out Our Website: thehudsonkitchen.com Find Us On Social Media:
Instagram: @thehudsonkitchen Our podcast hashtag is #thefoodmeansbusinesspodcast

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Katie Mleziva is a Food Brand Strategist with 20 years of experience in Brand & Marketing Strategy working across a range of brands from Fortune 500 companies in her corporate days, to smaller food startups and farms as the founder of Real Food Brands. Katie is the host of the Real Food Brands Marketing Podcast and creator of Brand Strategy Streamlined™ where she’s working to shake up shopping carts and help more people get access to real food by guiding food producers to go from making a great product to building a strong brand.

During this episode of The Food Means Business Podcast, we discuss:⁠
⇒Putting family first and Katie’s transition from working at Kraft Foods and health insurance to launching Real Food Brands

⇒What she misses about working in Corporate America

⇒The three C’s of brand strategy

⇒How to differentiate your brand from the competition

Connect with Katie:
Instagram: @realfoodbrands
Katie on LinkedIn
Website: realfoodbrands.com
Podcast: Real Food Brands

Mentions:
Brand Checkup
Sunbeam Kids

Links:

Check Out Our Website: thehudsonkitchen.com

Find Us On Social Media:
Instagram: @thehudsonkitchen

Our podcast hashtag is #thefoodmeansbusinesspodcast

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Denise is the Founder and CEO of Partake Foods, a natural food company that was inspired by her daughter’s experience with food allergies. Launched in 2017, Partake’s first product — delicious, better for you, allergy-friendly cookies — can now be found in more than 10,000 retailers including Walmart, Target, Trader Joe's, Kroger, Whole Foods Market. In 2021, Partake released a line of Baking Mixes—Brownie Mix, Blondie Mix, and a Pizza Crust Baking Mix—all available on partakefoods.com. In January 2022, Partake introduced Pancake & Waffle Mixes in Classic & Confetti flavors available at select Target stores nationwide.

Denise is the first Black woman to raise more than $1 Million publicly for a CPG food startup.

Prior to launching Partake, Denise spent a decade in consumer packaged goods at various Fortune 100 companies. She lives in New York City with her husband, Jeremy, and daughter, Vivienne. She graduated with her BA from the University of North Carolina at Chapel Hill and an MBA from Arizona State University.

During this episode of The Food Means Business Podcast, we discuss:⁠
⇒The inspiration behind Partake Foods and the event that forced Denise to tell her employer that she started a food business

⇒Using LinkedIn to find product development help

⇒Going from bootstrapping to raising seed round of funding

⇒Hiring employees and creating company culture during the Pandemic

⇒The impact of entrepreneurship on her daughter

Connect with Denise:
Instagram: @partakefoods
Denise on LinkedIn
Website: partakefoods.com

Mentions:
Black Futures in Food and Beverage
No Kid Hungry

Links:
Check Out Our Website: thehudsonkitchen.com

Find Us On Social Media:
Instagram: @thehudsonkitchen

Our podcast hashtag is #thefoodmeansbusinesspodcast

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Cameron McCarthy is currently the CEO and Co-founder of WeStock, a Techstars-backed company that makes it easy for shoppers to vote for products they want to see in stores. The company has continued to grow since launching in 2019 and now has over 550 brands and 120,000 shoppers using the platform.

Cameron was previously the sales director for Delighted By Hummus, where he grew the brand to over 7,000 retail locations including Target, Costco, and Aldi. Cameron has worked both on the distribution and brand side prior to starting WeStock, accounting for over $50M in retail sales.

Cameron has a deep passion for emerging brands and what the future of retail will look like which he discusses weekly on The Honest Retail Podcast.

During this episode of The Food Means Business Podcast, we discuss:⁠
⇒Cameron’s career as a sales director for multiple CPG companies

⇒The inspiration behind his company, WeStock

⇒The importance of focusing on the right accounts when working to get your product into stores

⇒Innovative ways that brands are getting in front of consumers

Connect with Cameron:
Instagram: @_westock
Twitter: @_cameronkm
Cameron on LinkedIn
Website: westock.io

Podcast: Honest Retail

Links:
Check Out Our Website: thehudsonkitchen.com
Find Us On Social Media:
Instagram: @thehudsonkitchen
Our podcast hashtag is #thefoodmeansbusinesspodcast

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Sarah Delevan is the host of The Good Food CFO Podcast and the founder of Sarah Delevan Consulting, a Financial Consulting Firm helping mission-driven food business owners achieve financial sustainability and profitability without compromising their values. Sarah's background in Operations Management and Finance, and her experience as a Good Food Business Owner and Specialty Buyer inform her unique and proven approach to aiding business owners to understand their numbers and create a clear path to profitability.

During this episode of The Food Means Business Podcast, we discuss:⁠
⇒Sarah’s childhood dreams of becoming a business woman, her love of numbers, and career in data analysis

⇒How a visit to a dermatologist inspired her to volunteer at farmers markets which eventually led to starting her first business, The Produce Project

⇒How she helps good food business owners to understand their numbers and create a profitable businesses

⇒The shame that some business owners feel about making money

⇒How to assess your financial situation and slowly but steadily make the changes required to hit your goals

Connect with Sarah:
Instagram: @sarah.delevan.consulting
Sarah on LinkedIn
Website: sarahdelevan.com
Podcast: The Good Food CFO

Links:
Check Out Our Website: thehudsonkitchen.com
Find Us On Social Media:
Instagram: @thehudsonkitchen
Our podcast hashtag is #thefoodmeansbusinesspodcast

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Vanessa is the CEO and co-founder of Omsom, the daughter of Vietnamese refugees, and a Bain & Company and Harvard alum. At Bain & Company, she advised Fortune 500 CPGs on their growth and retail strategy as a management consultant. Outside of Omsom, Vanessa speaks on entrepreneurship and heart-forward leadership at organizations like General Mills and Pepsi, mentors BIPOC founders, and finds joy in cooking all things fermented, caramelized, and braised. She has been recognized as Forbes 30 Under 30 and Create & Cultivate 100.

During this episode of The Food Means Business Podcast, we discuss:⁠
⇒How Vanessa’s desire to highlight diverse perspectives led her to start Omsom with her sister Kim

⇒The decision to launch their company at the beginning of global pandemic

⇒The importance of partnerships and collaborations when growing your brand

⇒How launching a CPG brand requires personal growth

⇒Finding balance and joy and how that makes her better at running the business

Connect with Vanessa:
Instagram: @omsom
Vanessa on LinkedIn
Websites:
omsom.com
vanessatpham.com

Links:

Check Out Our Website: thehudsonkitchen.com

Find Us On Social Media:

Instagram: @thehudsonkitchen

Our podcast hashtag is #thefoodmeansbusinesspodcast

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After working for some of the largest household names in beauty Karina started The Avana House in 2018 in hopes to create an agency that better advocated for the representation of diverse backgrounds and innovative ideas in media.

Working to redefine the American palette and celebrate heritage-inspired foods is also a large part of Karina’s mission. To further support this work, she recently Co-founded The New American Table, a coalition of industry veterans, founders, and venture capitalists that create systems to break barriers and in the food system. By putting in the work and playing a role in creating more equity in these spaces it is her hope that women of color, immigrants, and queer persons always know their story is worth sharing.

The name Avana is an homage to her immigrant and entrepreneur parents who were born in Havana, Cuba

During this episode of The Food Means Business Podcast, we discuss:⁠
⇒Karina’s unconventional journey

⇒The power of telling stories that celebrate culture and change the narrative for immigrants and people of color

⇒Changing the landscape of food and expanding beyond the typical ethnic island

⇒Leaning into your personal story to differentiate your brand

Connect with Karina:
Instagram: @theavanahouse
Karina on LinkedIn
Website: theavanahouse.com

Links:

Check Out Our Website: thehudsonkitchen.com

Find Us On Social Media:

Instagram: @thehudsonkitchen

Our podcast hashtag is #thefoodmeansbusinesspodcast

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Jess Berger is a first-generation American Latina, and the founder and CEO of Bundle x Joy (Bundle and Joy). Jess has spent the last 15 years in the pet industry, gaining industry-leading experience with leadership roles at companies like PetSmart and Nestle Purina. In 2018, Jess launched her first venture as an entrepreneur with Accelerate Retail Partners, building private label pet brands for national retail partners, while helping to build some of the most well known pet brands on shelf today. Today, Jess is pursuing her doctorate in Marketing, and is now in her second venture, focused on building the pet company she wishes existed.

During this episode of The Food Means Business Podcast, we discuss:⁠
⇒Jessica’s 15 year career in the pet industry and her “retirement party”

⇒Building a private label pet food company in six weeks which eventually led to the launch of her own brand

⇒Taking on a stagnant industry by launching an innovative, purpose-driven pet food brand that is focused on a female consumer

⇒Community over competition when building a business

Connect with Jessica:
Instagram: @bundlexjoy
Jessica on LinkedIn
Website: bundlexjoy.com

Links:

Check Out Our Website: thehudsonkitchen.com

Find Us On Social Media:

Instagram: @thehudsonkitchen

Our podcast hashtag is #thefoodmeansbusinesspodcast

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During this episode of The Food Means Business Podcast, we discuss:⁠
Dawn’s transition from Corporate America to launching her own wholesale vegan baking business
Using customer feedback to adapt her gluten-free recipes to become vegan, soy free, and palm oil free
Creating and launching her own vegan butter product
Adventures with opening and growing her own brick & mortar retail store
The tough decision to pivot post pandemic and focus on growing her CPG business
Choosing self-care to recover from personal setbacks and rebuild her business

Connect with Dawn:
Instagram: @omsweethomenj
Dawn on LinkedIn
Website: om-sweethome.com

Mentions:
naturalgourmetinstitute.com
francostigan.com
PositiveSuggestion on YouTube

Links:
Check Out Our Website: thehudsonkitchen.com
Find Us On Social Media:
Instagram: @thehudsonkitchen

Our podcast hashtag is #thefoodmeansbusinesspodcast

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Sandra Velasquez is the founder of Nopalera, a Mexican Botanical Bath & Body line based in New York City that is currently sold in Nordstrom, Credo Beauty, Free People, and over 300 independent retailers nationwide. Prior to launching her company, Velasquez worked as a sales & distribution manager for several CPG brands across multiple categories including food. Sandra also works as a mentor to emerging CPG brands and teaches online classes about sales strategy.

During this episode of The Food Means Business Podcast, we discuss:⁠
Sandra’s transition from musician and college administrator to working with CPG brands before eventually launching her own
The importance of sharing your knowledge, especially the truth with others
Launching a brand the celebrates her culture and identifying “brown space” opportunities
Using empathy when communicating with others
*Why she took a year to develop her brand’s mission and core values and how this foundational work informs the decisions she makes in her business

Connect with Sandra:

Instagram:
@officialslv
@nopalera.co

Sandra on LinkedIn

Websites:
sandraliliavelasquez.com
nopalera.co

Distro 101: How to Talk to Chain Stores and Distributors

Sandra in The New York Times: How A Musician Turned Cosmetics Executive Spends Her Sundays

Links:

Check Out Our Website: thehudsonkitchen.com

Find Us On Social Media:

Instagram: @thehudsonkitchen

Our podcast hashtag is #thefoodmeansbusinesspodcast

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Alli Ball is the founder & CEO of Food Biz Wiz, Inc. and the creator of Retail Ready®, an online course, coaching & community for producers of packaged product in the food industry. As a former grocery buyer-turned-wholesale consultant, Alli has helped thousands of emerging brands understand what it takes to get their products on the retail shelf- and keep them there.

During our 2nd episode of The Food Means Business Podcast, we discuss:⁠
How Alli's transition from corporate employee to founder has helped her have a bigger impact on the food industry
The most important thing that informs all of the decisions that food business owners make
What makes grocery buyers say "Yes"
The art of following up

Connect with Alli:
Instagram: @itsalliball
Website: alliball.com
Retail Ready® Waitlist: alliball.com/waitlist
Free Download: 100 Buyer No's Workbook

Links:
Check Out Our Website: thehudsonkitchen.com
Find Us On Social Media:
Instagram: @thehudsonkitchen
Our podcast hashtag is #thefoodmeansbusinesspodcast

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The Food Means Business Podcast features personal stories and “secret ingredients” behind what it's like to abandon your day job to start a food business.

Join host, Djenaba Johnson-Jones, former marketing executive turned entrepreneur and founder of food business incubator, Hudson Kitchen each week as she interviews fellow food business owners and subject matter experts about their transition from Corporate America to entrepreneurship.

In our intro episode, Djenaba talks about her own journey and the lessons she learned along the way.

The Food Means Business Podcast: Recent Episodes

Djenaba Johnson-Jones