Explore every episode of the podcast Recipe to Revenue
Dive into the complete episode list for Recipe to Revenue. Each episode is cataloged with detailed descriptions, making it easy to find and explore specific topics. Keep track of all episodes from your favorite podcast and never miss a moment of insightful content.
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Ep 50 - How Starting Over at Age 50 Led to a Globally Recognized Wine Tourism Brand
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After a twenty-year career as an international civil servant, Cynthia Coutu faced an unexpected career crossroads at age fifty. Her solution involved pursuing her passion for wine, getting her certification, and building a boutique wine tourism company. ------------------ In this episode of Recipe to Revenue, host Leah Messina talks with Cynthia Coutu, founder of Delectabulles. Cynthia shares her journey from moving to Paris for an art history degree to launching a champagne networking club. She explains the mechanics of transitioning into a highly scalable, audience-based wine tourism model.
Whether you operate a new venture or want to scale an existing brand, Cynthia breaks down the exact plays needed to build a purposeful and predictable revenue engine.
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When the pandemic hit, Steven Guistoliseās Chicagoland food trailer faced an existential crisis. His solution involved moving across the country, rebranding, and building a franchise. ------------------ In this episode of Recipe to Revenue, host Leah Messina talks with Steven Guistolise, founder of Stadium on Wheels. Steven shares his journey from starting a humble food trailer in 2019 to navigating a massive strategic relocation to Phoenix, Arizona. He explains the mechanics of moving away from unpredictable street traffic and transitioning to a highly scalable, event-based catering model.
Listen to learn:
š How moving to a new market saved and transformed a struggling food trailer ā¾ Why serving "stadium style" full meals sets them apart from typical food trucks š¤ How giving 10% of sales back to youth leagues drives guaranteed event bookings š The shift from chasing foot traffic to an innovative event-based catering model š The operational blueprint for franchising a mobile food concept
Whether you operate a single mobile unit or want to scale a food concept nationally, Steven breaks down the exact plays needed to build a predictable revenue engine.
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Pitching a totally unproven, first-to-market concept is the hardest way to get a business loan. Jessica and Damien Zouaoui pitched 40 banks, and all of them said no. ------------------ In this episode of Recipe to Revenue, host Leah Messina talks with Jessica and Damien Zouaoui, co-founders of Oakwell Beer Spa. After quitting their corporate jobs in NYC and traveling the world, they returned with a radical idea to combine craft beer culture with high-end wellness. They share the gritty reality of funding an unproven business, why they Americanized the European communal spa model, and how they scaled to 100% occupancy.
Listen to learn:
š How to find alternative funding when traditional banks refuse to lend you capital š Why replacing communal baths with private suites unlocked the American market š The hidden unit economics that make private suites account for 90% of their revenue šŗ How to use a self-pour taproom to create a highly profitable F&B component š¤ The strategic reason they chose to franchise rather than open corporate-owned locations š° Why requiring a local ad spend is critical for holding franchisees accountable š§ Why banning discounts and focusing on absolute hospitality creates better long-term loyalty
Whether you are trying to fund a wild new idea or looking for the playbook on how to franchise a brick-and-mortar hospitality business, this episode breaks down exactly how to scale.
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Building a massive food brand requires an intense focus on supply chain and operational excellence. ------------------ In this episode of Recipe to Revenue, host Leah Messina talks with Will Nitze, founder and CEO of IQBAR. Will shares how he went from selling software to building an omnichannel nutrition bar company with zero industry experience. He explains why obsessing over logistics and unit economics unlocks the volume needed to win in mass-market retail.
Listen to learn:
š§ How Will transitioned from software sales to launching a brain-food nutrition bar š Using Kickstarter to fund the first 30,000-unit factory production run š Surviving a disastrous 250,000-bar order that nearly broke the supply chain š» Launching on Amazon to capture existing grocery shoppers š Surviving the painful lessons of an early national drugstore rollout š¤ Empowering a flat organizational structure for faster decision-making āļø Why great operations unlock the pricing power needed for massive volume
Whether youāre blending ingredients in your kitchen or preparing for an exit, Will offers a realistic, gritty look at what it actually takes to build a modern food brand.
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The standard startup advice is "move fast and break things." Charbel Mawad did the oppositeāand it landed him in Target. ------------------ In this episode of Recipe to Revenue, host Leah Messina talks with Charbel Mawad, co-founder of Projo*, about his painstaking, multi-year journey to engineer the perfect high-protein coffee. While competitors rushed to market with "coffee-flavored shakes," Charbel spent years in his garage solving a physics problem that manufacturers said was impossible.
Listen to learn: š§Ŗ Why experts said his 25g protein coffee was "physically impossible"Ā šļø How he engineered the formula in his garage like "Breaking Bad"Ā š¢ Why slowing down R&D allowed him to bypass competitorsĀ š Why Farmers Markets are better than retail for product validationĀ ā The "Trojan Horse" strategy for disrupting the coffee aisleĀ š Why patience and repeat purchases beat fast revenue growth
Whether youāre a founder feeling pressured to launch or a product developer stuck in the weeds, Charbel offers a powerful lesson: sometimes the fastest way to national distribution is to take your time.
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Founders think hiring a broker is the key to getting into retail. Usually, itās just a $5,000/month retainer with no guarantee. ------------------ In this episode of Recipe to Revenue, host Leah Messina talks with Tia Ellis, founder of Wildflower Insight, about why she left the brokerage world to teach founders how to pitch themselvesāand why outsourcing your sales too early is a recipe for disaster.
Listen to learn: š Why hiring a broker before $1M revenue is a waste of cashĀ š How to pitch Walmart and Whole Foods without a middlemanĀ š The "Golden Retail Rule" for scaling from 5 stores to 500Ā š¦ Why "unicorn" success stories (overnight national launches) often bankrupt foundersĀ š§ The critical difference between getting a PO and staying on the shelfĀ š How to use velocity data to predict if youāre about to be discontinuedĀ š¤ Why buyer meetings shouldn't be gatekept by expensive agencies
Whether youāre a kitchen-table founder or ready for regional expansion, Tia offers a tactical playbook for owning your retail relationships and avoiding the "2,000 door mistake."
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Most snack startups look for a co-packer. Jared Drinkwater built a factory instead. ------------------ In this episode of Recipe to Revenue, host Leah Messina talks with Jared Drinkwater, founder of Low and Slow Snacks and former Frito-Lay executive, about why he left the corporate world to launch a "real wood smoked" snack brandāand the massive operational risks he took to do it.
Listen to learn: š„ Why big snack brands use seasoning instead of real smoke š° How to build a manufacturing "moat" big CPG can't cross š„ The real difference between liquid smoke and wood fire š Why Jared built a factory when co-packers said "no" š How to use Costco Roadshows to prove velocity š§ Why sampling beats paid media for taste-driven brands š ļø How to win distribution in non-traditional retail (Home Depot)
Whether youāre a CPG founder debating manufacturing options or a marketer looking to disrupt a crowded category, Jared offers a masterclass in building a defensive moat through operations.
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To save a traditional agricultural system, sometimes you have to treat it like a business, not a charity. ------------------ In this episode of Recipe to Revenue, host Leah Messina talks with Ben Ripple, co-founder of Big Tree Farms, about how he went from a backpacker in Bali to managing a vertically integrated supply chain of over 17,000 farmers across the Indonesian archipelago.
Listen to learn:
š“ Why the non-profit model failed to save traditional crops š How "market-driven conservation" scales impact faster than charity š How to manage 17,000 farmers without a single middleman š± The reality of digitizing thousands of remote, paper-based farms š„„ How they turned "Nira" nectar from a local ingredient to a global stapleĀ š The logistical insanity of sourcing from the "Ring of Fire" š Why "everybody fails some of the time" is the only way to grow
Whether youāre interested in social enterprise, supply chain logistics, or international business, Ben shares the blueprint for building a brand that is both profitable and regenerative.
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The American food system is like a speeding locomotive heading in the wrong directionāand stopping it won't happen overnight. ------------------ In this episode of Recipe to Revenue, host Leah Messina talks with AJ Richards, founder of From the Farm, about why our centralized food supply chain is brittle, how "greenwashing" has destroyed trust in organic labels, and the decentralized "Airbnb model" he is building to fix it.
Whether youāre in AgTech, supply chain operations, or just care about where your food comes from, AJ offers a sobering look at the fragility of our systemāand the infrastructure required to save it.
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Founders often dream of an exit, but few understand what corporate acquirers are actually looking for. ------------------ In this episode of Recipe to Revenue, host Leah Messina talks with Auroni Majumdar, VP of R&D and Global Open Innovation at CJ Foods, about the specific criteria global giants use to evaluate targetsāand how to position your startup as a "must-have" asset rather than a risky bet.
Listen to learn:
š Why acquirers prefer "fixer-uppers" with good bones over "fully renovated.ā š Why speed to market is now the #1 driver for acquisitions. š¤ A masterclass in negotiating partnerships that build trust and lead to deals. š What Asian and Global markets are looking for in US-based food tech. š§ How to identify if your technology solves a specific "hub and spoke" problem for a global strategist. š How the "share of stomach" shift is changing how investors value food companies. Ā Whether youāre a founder building for an exit or a corporate leader looking to innovate, Auroni opens the playbook on how deals actually get done in the food industry.
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Sometimes the hardest decision in business is turning down revenueāespecially when youāre just starting out. ------------------ In this episode of Recipe to Revenue, host Leah Messina talks with Meghan Luck, founder of Fable Fish Company, about how she transformed a commodity by-product into a premium CPG brandāand why she rejected a massive private label contract to do it.
Listen to learn:
š How to turn supply chain waste into a premium CPG brand š Why saying ānoā to easy revenue protected long-term equity š¤ The reality of finding a manufacturing partner who truly caresĀ š§Ŗ How to scale from kitchen recipes to industrial production š Why simple trade show presence beat big budget booths š§ How to balance daily fires with proactive growth strategy š£ Why authentic founder stories win retail partnerships
Whether youāre a bootstrapped founder, a CPG operator, or navigating a family business transition, this episode offers a blueprint for prioritizing long-term value over short-term cash.
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Most companies think they have a sales problem. In reality, they have an alignment problem. ------------------ In this episode of Recipe to Revenue, host Leah Messina talks with DeAnn Petersson, founder of Sunburst Sales Innovation, about how companies can build predictable revenue without adding headcount by fixing whatās broken between sales, marketing, leadership, and operations.
Whether youāre a founder, sales leader, or operator trying to scale responsibly, this episode offers a clear framework for creating growth thatās predictable, sustainable, and aligned.
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The coffee industry is massive ā but itās also structurally broken. ------------------ In this episode of Recipe to Revenue, host Leah Messina sits down with Andy Kleitsch, co-founder and CEO of Atomo Coffee, to unpack how his team is approaching disruption in a $450B market without alienating consumers, retailers, or the industry itself.
Whether youāre building a food or beverage brand, navigating a legacy industry, or trying to turn a mission into a scalable business, this episode offers a clear look at how disruption actually works in practice.
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What happens when someone with no distilling background buys a failing rum distillery and rebuilds it into a Louisiana cultural staple? ------------------ In this episode of Recipe to Revenue, host Leah Messina talks with Doug Miller of Wildcat Brothers Distilling about how he transformed a struggling operation into a craft rum brand rooted deeply in local agriculture, Cajun and Creole heritage, and true Louisiana terroir.
Listen to learn: š„ Why Wildcat Brothers uses raw Louisiana sugar instead of molasses š¾ How Louisiana terroir shapes the flavor, aroma, and identity of their rum š§Ŗ What open-air fermentation brings to the spirit (and why itās so hard to control) š„ How Doug rebuilt a failing distillery with zero industry experience š¢ļø The art of aging rum in bourbon barrels and local woods like hickory and persimmon š Why āgo smaller to grow biggerā became their guiding business philosophy š How private label projects and small-batch innovation fuel sustainable growth šŖ The reality of OND season ā and how they built year-round revenue to survive it š¤ Why mentorship and community matter so much in the craft spirits world
Whether youāre building a CPG brand, entering the craft beverage space, or scaling a heritage-driven business, Dougās story offers a powerful blueprint for growing with authenticity and purpose.
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Most people think water kefir is just another kombucha. Itās not even close. And for Fermenteria founder Jade Chang Sheppard, that misunderstanding became the opportunity to build an entirely new functional beverage category. ------------------ In this episode of Recipe to Revenue, host Leah Messina talks with Jade about how Fermenteria went from a small taproom to a fully self-manufacturing fermentation brewery producing a zero-sugar, multi-strain probiotic beverage unlike anything else in CPG. Jade reveals why water kefir requires scientific rigor, why no co-packer can make it correctly, and how vertical integration and rapid innovation have become Fermenteriaās biggest strategic advantages.
Listen to learn: š„¤ What water kefir actually is ā and why itās not kombucha š¬ Why Fermenteria built its own brewery, lab, and 45-barrel system āļø How self-manufacturing protects culture integrity and product quality š How Fermenteria iterates faster than big beverage brands š§Ŗ Why a microbiologist is essential to producing real water kefir šŖ How retail partners respond to a totally new category š” How innovation and education drive consumer adoption š„ The founder mindset behind building something that didnāt yet exist
Whether youāre a CPG founder, a functional beverage innovator, or simply curious about what it takes to build a category from scratch, this conversation pulls back the curtain on the science, discipline, and creativity behind Fermenteria.
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What separates the best-performing teams from the rest, especially in fast-moving and ultra-competitive industries like produce, grocery retail, and CPG? ------------------ In this episode of Recipe to Revenue, host Leah Messina talks with Don Klusendorf of D&W Marketing, a leader with decades of experience in fresh produce, category strategy, leadership development, and team building. Don breaks down how strong teams really operate, why clarity and preparedness matter, and how value is the real differentiator in commodity-driven categories.
From building better internal teams to helping retail and foodservice partners solve problems before they arise, Don shares practical leadership lessons shaped by years in the food and beverage industry.
Listen to learn more about: š„ Why the best teams share definitions, language, and expectations š How taking initiative helps people build confidence and competence š„ What most brands misunderstand about selling in produce and CPG š” Why value (not price) is the true competitive edge in commodity categories š Why you should think like a businessperson, not a salesperson š What turns vendors into trusted problem-solving partners
Whether you lead a sales team, manage produce or CPG accounts, or want to strengthen your leadership skills, this episode offers straightforward tips on building teams that perform and relationships that last.
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When every dessert you make is handcrafted from scratch, how do you scale that into a national brand trusted by airlines, cruise lines, hotels, and distributors? ------------------ In this powerful episode of Recipe to Revenue, Autumn Cullen, CEO of Whole Story Meals, shares how she went from stay-at-home mom of five to building a category-defining health company. What began as a motherās fight to save her childās life has become a movement changing how hospitals, dietitians, and insurance providers think about medical nutrition.
In this episode of Recipe to Revenue, host Leah Messina talks with David Kratchman of Symphony Pastries about how his family-led business has become a premium powerhouse in the dessert industry. From the rise of the viral Dubai chocolate to mastering consistency, value creation, and speed to market, David shares the strategies that fuel Symphonyās growth.
Whether youāre building a CPG brand, scaling a foodservice business, or leading a team in a fast-moving industry, this episode offers insights about leadership, operational excellence, and premium brand positioning.
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When Autumn Cullen discovered her daughter's tube feeding formula was 55% sugar, she didn't simply accept this reality. Instead, she revolutionized an entire industry. After being fired by her doctor for refusing to accept processed formulas, she founded Whole Story Meals,Ā the only real food nutrition company covered by insurance for tube-fed patients. ------------------ In this powerful episode of Recipe to Revenue, Autumn Cullen, CEO of Whole Story Meals, shares how she went from stay-at-home mom of five to building a category-defining health company. What began as a motherās fight to save her childās life has become a movement changing how hospitals, dietitians, and insurance providers think about medical nutrition.
Listen to learn more about: š How a backpacking trip sparked a medical nutrition revolution šÆ Why hospital formulas are 55% sugar (and how to fight the system) š” The strategy that got insurance companies to cover real food š How patients are reversing chronic kidney disease in just 2 weeks š Building a national company with zero business experience š° From $0 investment to distribution across multiple states š„ Breaking hospital contracts to get patients real nutrition š„ Why she hired other special needs moms to build her team
Whether youāre a parent, entrepreneur, or healthcare professional, this episode is a masterclass in resilience, innovation, and impact.
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Securing investment is just the beginning, and finding the right capital partners can make or break your beverage brand. Joseph Messina, Managing Partner of Intercontinental Beverage Capital and sponsor of Recipe to Revenue, reveals what investors actually look for in entrepreneurs and why not all money is created equal. From clearness of vision to strategic partnership selection, Joe shares the essential elements that separate fundable brands from those that struggle to gain traction. ------------------ In this episode of "Recipe to Revenue," Joseph discusses his experience working with beverage entrepreneurs globally and the critical factors that determine success beyond just having a great product.
Listen to learn more about: š° Why not all investment money is created equalĀ šÆ What clearness of vision means to investorsĀ š„ Why grit matters more than a perfect productĀ š¤ How to find non-dilutive, accretive capitalĀ ā” Why market timing beats perfection every time
Whether you're seeking investment for your beverage brand, building your founding team, or navigating the complex landscape of beverage entrepreneurship, this episode provides an insider perspective from a capital partner who's worked with brands across multiple continents. Explore more about Intercontinental Beverage Capital:Ā
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Think $10-20K sounds expensive? It's actually the cheapest part of launching a food brand. KJ Burrington, Vice President of Technical Development at the American Dairy Products Institute, delivers crucial insight about real costs entrepreneurs face, technical expertise requirements, and manufacturing pitfalls that determine whether startups succeed or join the high failure rate of brands that never make it to market. ------------------ In this episode of "Recipe to Revenue," KJ shares her extensive hands-on experience helping food entrepreneurs navigate product formulation, co-packer selection, and scaling challenges from her work at the Center for Dairy Research and ADPI.
Listen to learn more about: š° Why $10-20K product development is actually the least expensive part of launching š What a $50K co-packer trial actually gets you (and why it's necessary) š The reality of food startup failure rates and how to avoid common mistakes š„ Why technical expertise is non-negotiable even if you can only afford part-time help šø Hidden costs that blindside entrepreneurs including ingredient shortages and price volatility š” How Goodsport created an innovative sports drink using milk šÆ What you must prepare before approaching any co-packer š Grant funding opportunities through industry programs most entrepreneurs miss
Whether you're developing a protein beverage, dairy-based product, or any food or beverage innovation, this episode provides essential technical foundation knowledge and realistic cost expectations from an expert who's seen both successes and failures firsthand.
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In todayās beverage industry, under unprecedented pressure, strategic M&A decisions require more than experience. They demand data-driven precision. Pat DeLong, founder of Azur Associates and 35-year industry veteran, shares how market intelligence separates successful acquisitions from costly mistakes and why disciplined rejection of opportunities matters more than deal volume. ------------------ In this episode of "Recipe to Revenue," Pat discusses his journey from Deloitte to leading consumer beverage companies like Robert Mondavi Corporation and Crimson Wine Group, and why he founded Azur Associates to bridge the gap between M&A execution and strategic consulting.
Listen to learn more about: š Why data has become the critical competitive advantage in today's beverage market š¼ Buy-side strategies that focus on portfolio positioning and post-acquisition capabilities š¢ What sellers need to prepare before going to market š The success story that doubled Crimson Wine Group through strategic fit š How real companies use data to evaluate acquisition opportunities before executing š§ Why integration and adding value matter more than just closing deals š Market forces reshaping the beverage industryĀ š¤ Azur's unique model combining data-driven consulting with M&A expertise
Whether you're considering growth through acquisition, preparing your business for sale, or navigating the challenging beverage market, this episode offers proven frameworks for data-driven decision making and strategic discipline from an industry veteran who's evaluated countless deals.
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When retail shelves didnāt fit their premium pricing model, this Canadian farm distillery made a radical decision: abandon local distribution and target international luxury markets instead. Barb Stefanyshyn-Cote shares how strategic market selection transformed their craft distillery into a global export success. ------------------ In this episode of "Recipe to Revenue," Barb highlights her journey from large-scale grain farming to creating Canada's most unique farm distillery and the pivotal decisions that led to global export success.
Listen to learn more about: š¾ Why they abandoned their original winery plan and pivoted to grain-based distilling instead āļø How Saskatchewan's extreme weather became a unique ingredient in their product š° The pricing reality and importance of matching your market š Strategic pivot from Canadian retail shelves to international luxury markets šÆ The 3-7-27 marketing rule: why it takes 27 touchpoints to become top-of-mind with customers āØ Why quality control trumps short-term revenue when building premium brand reputation
Whether you're a craft producer struggling with premium pricing challenges or an established brand considering international expansion, this episode provides proven strategies for matching product positioning with customer sophistication levels in global markets.
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Why do most leaders fail when trying to change their organizational culture? Karl Johnson, former Fortune 500 executive from Mars and Cargill, shares why culture is a "lagging indicator" and the integral model that shows leaders exactly where to focus instead for measurable brand performance results. ------------------ In this episode of "Recipe to Revenue," Karl shares his journey from academia to Fortune 500 companies and the systematic approach to aligning culture with brand proposition for increased brand equity.
Listen to learn more about: šÆ Why organizational culture is a lagging indicator and the three areas to focus on instead š The integral model for understanding how employee mindset, leadership behavior, and systems create culture š” How companies like Polaris, Mars, and UPS align culture with their brand differentiation š The "say-do ratio" leadership concept that determines culture change success ā” Simple tactics like "safety moments" that reinforce company values in remote and in-person settings š How to identify informal influencers in your organization beyond the org chart
Whether you're a business leader struggling with culture change or looking to strengthen the connection between your internal culture and external brand, this episode offers practical frameworks based on proven Fortune 500 experience and academic research.
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What are the two biggest mistakes that kill beverage brand growth potential? A.T. Howe, beverage industry veteran with 20+ years at companies like Diageo and PepsiCo, answers this question, how brands often destroy market connections that drive lasting success, and more.Ā
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In this episode of "Recipe to Revenue," A.T. shares his journey from major beverage corporations to founding Elevate Beverage consulting and the systematic approach that transforms beverage startups into successful brands.
Listen to learn more about: šŗ Why self-distribution and local market saturation are critical before scaling š How to solve the distributor-retailer dilemma that stops most beverage startups š¦ How to build the right team: manufacturing, logistics, legal, and distribution expertise š° The hidden costs and complexities of beverage production scaling š Current beverage industry trends: consolidation, THC/CBD growth, and wine market challenges
Whether you're a beverage startup navigating production challenges or an established brand seeking distribution expansion, this episode offers proven frameworks for building sustainable growth through strategic market development and expert partnerships.
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Are you an aspiring food or beverage entrepreneur wondering how to scale from local farmers markets to national distribution? In this episode of "Recipe to Revenue," Christy Clement, founder of Vashon Island Coffee Dust, shares how she transformed a personal coffee interest into a thriving spice blend business that now generates 50% of its revenue through Amazon.
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In this episode of "Recipe to Revenue," Christy highlights her journey from chemical engineer to coffee entrepreneur and the strategic decisions that built Coffee Dust into a multi-channel success story.
Listen to learn more about: ā What inspired her to enter a brand new space as an entrepreneur šÆ How Amazon grew to 50% of revenue after launching on the platform š The power of community building and customer feedback in product development š The impact earned media can have on an emerging business šÆ Why marketing requires active strategy beyond word-of-mouth to scale š¦ The importance of sustainable packaging and ingredient transparency
Whether you're a food startup looking to scale distribution channels or an established brand seeking authentic marketing strategies, this episode offers real-world insights for building lasting customer connections and sustainable revenue growth.
Explore more about Coffee Dust: š Website: https://vashoncoffeedust.com š Instagram: @vashonislandcoffeedust
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Are you losing 50% of your subscription customers within 90 days? Or struggling with low repeat purchase rates in retail? In this episode of "Recipe to Revenue," Ken Rapp, CEO of BluStream, highlights how post-purchase customer experience automation is transforming how brands retain customers across all business models. ------------------ In this episode of "Recipe to Revenue," Ken shares insights from building BluStream's automated customer journey platform and helping brands create meaningful post-purchase relationships.Ā
Listen to learn more about: š¦ Why 50% of customers abandon brands after their first purchase (and the solution) š How automated product experience journeys achieve 95% customer engagement rates š° The financial impact of losing existing customers ā” Why post-purchase automation is 10x more cost-effective than customer acquisition š The key three stages of product ownership: unboxing, usage, and care
Whether you're an e-commerce brand struggling with customer retention or a subscription business looking to reduce churn, this episode offers the automation strategies that turn one-time buyers into loyal, high-value customers.
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Are you losing out on customer data because of big retailers? Spoiler ā the answer is likely āyes!ā
Tune into our āPart 2ā episode with Blandine Jean Paul, who explains why direct-to-consumer strategies are the only way CPG brands can survive, and why industry giants like Dole are filing for bankruptcy by ignoring this critical shift. ------------------ In this special edition of āRecipe to Revenue,ā Blandine shares insights from her extensive career working with global brands like Heineken and Hasbro, plus her unique experience in one of the most restrictive advertising environments.
Listen to learn more about: š Why Walmart, Target, and CVS know your customers better than you do š How direct-to-consumer beats retail (and real examples as proof) š± Tactics that have proven effective at building lasting customer relationships ā” Why 3-year product development cycles are killing major brands šÆ How to spot trends before your competitors (and before retailers do) š° The loyalty program strategies that make CVS crush Walgreens
Whether youāre a CPG brand ready to expand your sales channels or an entrepreneur building direct customer relationships from scratch, this episode is for you!
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Are you ready to revolutionize your CPG brand with cutting-edge innovation? Meet Daniel Lauri, Executive Partner at Pilot Lite, who's transforming the industry with groundbreaking paper bottle technology and strategic insights from his years at PepsiCo, Nestle, and Coca-Cola.
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In this episode of "Recipe to Revenue," discover how Daniel helps emerging brands scale from concept to national distribution, focusing on the game-changing Pulpex paper bottle innovation that's reshaping sustainable packaging. Learn his proven framework for turning ambitious ideas into market-ready products.
Listen to learn more about:Ā š¾ Revolutionary paper bottle technology and sustainable packaging solutionsĀ š How to transition from corporate CPG experience to venture buildingĀ š Strategies for accelerating small brands into major marketsĀ š± The intersection of sustainability and business growth in beveragesĀ š” Real-world case studies from industry leaders, and emerging brands
Whether you're launching a beverage brand or seeking innovative packaging solutions, this episode reveals how focus, persistence, and strategic thinking can transform your business trajectory.
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Are you shocked that 70% of liquid honey in stores is actually fake? Learn how Douglas Raggio discovered this disturbing truth and built Pass the Honey, a revolutionary honeycomb company that's transforming the industry through regenerative beekeeping practices. ------------------ In this eye-opening episode of "Recipe to Revenue," Douglas Raggio shares how a Netflix documentary about honey fraud sparked his mission to bring authentic honeycomb back to consumers. From developing groundbreaking regenerative apiculture standards with UC Davis to building a global supply chain with Turkish beekeepers, discover how Pass the Honey is disrupting the $40B honey industry.
Listen to learn more about: šÆ Why liquid honey can't be trusted and how honeycomb solves the fraud problem š Creating America's first regenerative beekeeping standards š Building an international supply chain from Turkey to U.S. retailers šŖ The journey from zero to national distribution at Kroger, Safeway š Launching a groundbreaking honey education program š” The pivotal realization that changed everything
Whether you're interested in sustainable food systems, entrepreneurship, or just love honey, this episode reveals the untold story of how one founder is saving both bees AND beekeepers while building a successful business.
Explore more about Pass the Honey: š Website: https://freshhoneycomb.com/ š Find them in stores: Kroger, Safeway, Albertsons, and more
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Are your marketing campaigns missing the mark with consumers? Join Leah Messina as she interviews brand marketing expert Blandine Jean-Paul, who reveals why authenticity is the cornerstone of successful brand development and why so many marketing campaigns fail to connect.
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In this eye-opening episode of "Recipe to Revenue," Blandine shares insights from her extensive career working with global brands like Red Stripe, Heineken, and Diageo, explaining how consumer perception shapes brand success and why consistency is non-negotiable in brand development.
Listen to discover: š Why consumer research should drive your marketing strategy šÆ The power of micro-influencers versus celebrity endorsements š How to create authentic brand positioning that resonates with consumers ā ļø Cautionary tales from major brands who failed by changing their core identity š” Strategic approaches to developing brand loyalty in today's competitive market
Whether you're building a startup brand or managing an established one, this episode provides actionable insights on creating authentic connections with consumers and avoiding the costly marketing mistakes that cause most campaigns to fail.
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Discover how a wine industry expert transformed native California agave into award-winning premium spirits! Meet Gian Nelson, founder of Jano Spirits, who's pioneering the California agave movement with metical-style production techniques and a deep connection to his Chicano heritage.
In this captivating episode of "Recipe to Revenue," Gian reveals his journey from concept to creating a $120 bottle that sells out within weeks. Learn how his wine background, passion for California's terroir, and innovative approach to native US agave varieties created a new American spirits category.
What You'll Learn: šµ How California agave differs from Mexican Blue Weber and creates unique flavor profiles š„ The mezcal-style earthen pit roasting and natural fermentation techniques š° Building a premium spirits brand with integrity and cultural relevance š± Creating demand in an entirely new spirits category š How quality and authenticity earned gold medals and built a loyal following
Whether you're passionate about craft spirits, agricultural innovation, or entrepreneurship, this episode shows how dedication to quality and cultural integrity can transform a passion project into a thriving premium spirits brand that celebrates California's unique identity.
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Are you curious about how artificial intelligence is transforming the food industry?
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In this episode, Leah Messina interviews Hiren Umradia, founder and CEO of Zess, who shares his journey from tech professional to food innovator using AI to revolutionize plant-based food development. In the 19th episode of "Recipe to Revenue," see how Hiren combined his background in data science and product management with a passion for food to create innovative plant-based deli fillings that secured nationwide distribution through Sysco.
What You'll Learn:Ā š± How data-driven research approaches can identify untapped food marketsĀ š¬ The power of rapid prototyping methodology in food product developmentĀ š” Using AI technology to design sustainable, allergen-free foodsĀ š Strategies for pivoting a business during challenging times like COVIDĀ š The cultural intersection of food innovation and global food trends
Whether you're a food tech entrepreneur, product developer, or sustainability advocate, this episode reveals the future of food innovation through technology. Learn how Hiren's company uses artificial intelligence to create better, more sustainable plant-based alternatives while building a successful B2B food business.
Explore more about Zess:Ā š Website: zess.coĀ š Social Media: https://www.instagram.com/zessforlifeĀ
š Subscribe to this channel for exclusive content and updates!
Are you a food entrepreneur struggling to scale your product from concept to commercial production? In this episode of "Recipe to Revenue," Leah Messina interviews Alex Belknap and Quenten Allen from The Facture Group, engineering experts who help food startups navigate the complex journey from prototype to profitable manufacturing.
------------------ In the newest episode of "Recipe to Revenue," discover how The Facture Group's engineering expertise transforms food startups through efficient manufacturing processes. Alex and Quenten share their decade of experience solving the most challenging problems in food production and scale-up.
Listen to learn about: š Translating R&D concepts into commercially viable manufacturing processes š° Critical COGS considerations that make or break profitability āļø Common manufacturing mistakes that derail food startups š The importance of industrial ingredient sourcing for scale š Strategies for optimizing production efficiency without compromising quality
Whether you're an emerging food brand with an innovative product or an established company looking to optimize manufacturing, this episode delivers practical insights on turning your food concept into a commercially successful reality through smart engineering and operational support.
Explore more about The Facture Group: š Website: https://www.facturegroup.com/ š Social Media: https://www.linkedin.com/company/facturegroup/
š Subscribe to this channel for exclusive content and updates!
Dreaming of turning your restaurant concept into a thriving franchise? Meet Peter Ackerman and Gregg Ryan, co-founders of Wrap City Sandwich Company, who transformed what started as a "restaurant flipping" project into a 14-location franchise with its own potato chip manufacturing facility.
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In this practical episode of "Recipe to Revenue," discover how these long-time business partners built a quick-serve restaurant concept specifically designed for scalability and franchise success, while creating a diverse menu that stands out in a competitive sandwich market.
Listen to learn more about:Ā š Creating a unique food concept that differentiates from standard sandwich chainsĀ š How a side product (homemade potato chips) became its own thriving businessĀ š Designing restaurant systems that can be easily replicated by franchiseesĀ š¼ Identifying the right franchisee partners to grow your brandĀ š Building financial safeguards to ensure franchisee success
Whether you're a restaurant owner looking to franchise your concept or an entrepreneur seeking a proven business model, this episode reveals how simplicity, consistency, and smart systems can create a restaurant business built for sustainable growth.
Peter and Gregg share their "Recipe to Revenue" in straightforward terms: make good food consistently, treat people right, keep your environment clean, and don't overcharge. Their practical approach has allowed them to create not just a restaurant chain, but a multi-faceted food brand with retail distribution.
Explore more about Wrap City Sandwich Company:Ā š Website: https://wrapcitysandwiches.com/Ā š Social Media: @wrapcitysandwich
š Subscribe to this channel for exclusive content and updates: @thesinuatemedia
Dreaming of launching your own spirits brand but overwhelmed by the complex world of distribution? Meet Devin T. Adams, founder of Mala Mia, who transformed a fateful trip to Oaxaca into an award-winning premium mezcal brand now featured in Soho House, Total Wine, and luxury establishments across the country.
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In this strategic episode of "Recipe to Revenue," discover how Devin navigated the challenging spirits industry with a methodical six-phase approach that took Mala Mia from concept to double gold award winner at the San Francisco World Spirits Competition.
Listen to learn more about:Ā š„ The crucial difference between a spirits "project" and a sustainable businessĀ šµ How to position multiple agave expressions to appeal to different market segmentsĀ āļø Pricing strategy adjustments that can dramatically improve product movementĀ š Managing seasonal fluctuations in the mezcal categoryĀ š Building relationships with distributors and retailers that drive mutual success
Whether you're a spirits entrepreneur looking to break into the industry or a brand owner struggling with distribution challenges, this episode reveals the hard-earned insights from someone who's successfully navigated the complex three-tier alcohol system. Devin shares his "Recipe to Revenue" - a strategic framework for spirits brand development that emphasizes listening to the market, being willing to adjust, and understanding that the ultimate question is: "If I buy it from you, will they buy it from me?"
Explore more about Mala Mia:Ā š Website: https://www.malamiamezcal.com/Ā š Social Media: @malamiamezcal
Struggling to market your food brand with limited resources? Meet Damian Roberti, founder of Marketing Food Online and successful food entrepreneur, who turned a small Italian bakery into a thriving e-commerce businessāwithout the big marketing budget most brands think they need.
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In this game-changing episode of "Recipe to Revenue," discover how Damian generates thousands in sales using strategic $120 Facebook ads and free YouTube content, rather than pouring money into traditional retail channels or expensive marketing campaigns.
Listen to learn more about:Ā šŖ Why Amazon and online marketplaces beat retail shelf space for food startupsĀ š» How to create content that sells your food products without feeling "sales-y"Ā š± The multi-platform approach that protects your business from platform changesĀ š Simple ways to identify where your products sell best and double downĀ š° Turning YouTube videos into lasting marketing assets that generate sales for years
Whether you're selling cookies, coffee, spices, or sauces, this episode reveals practical, actionable strategies for food entrepreneurs who want to grow their business online without breaking the bank. Learn why Damian believes the barriers to entry for e-commerce are dramatically lower than retail, and how you can leverage this advantage starting today.
Damian's "Recipe to Revenue" is clear: Create organic content that keeps working for you, spread your presence across multiple platforms, and focus on conversions rather than vanity metrics.
Explore more about Damian:Ā š Website: https://marketingfoodonline.com/Ā š YouTube: https://www.youtube.com/marketingfoodonlineĀ š The Brittle Box: https://thebrittlebox.com/
Ever wondered how Latin American food brands break into mainstream American grocery stores? Meet Margarita Womack, founder of MasPanadas, who transformed her cultural heritage into a nationally distributed frozen food brand now featured in Whole Foods, Stop & Shop, and Costco.
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In this inspiring episode of "Recipe to Revenue," discover how Margarita, a Colombian refugee with a PhD in Ecology and Evolutionary Biology, pivoted from academia to food entrepreneurship and built a thriving CPG company featuring bite-sized empanadas that honor Latin American culinary traditions.
Listen to learn more about:Ā š Building and scaling your own food manufacturing facilityĀ š The step-by-step journey from corner stores to national retail chainsĀ š° Strategic approaches to securing funding through angel investors and SBA loansĀ āļø Balancing branded products with private label productionĀ š® Adapting traditional recipes for American consumers while maintaining authenticity
Whether you're dreaming of launching your own food brand or looking to scale an existing CPG company, this episode reveals the incredible challenges and rewards of building a specialized manufacturing business while growing a retail presence nationwide.
Margarita shares her "Recipe to Revenue" - combining passion with data-driven decision-making, and explains how her traumatic departure from Colombia ultimately led to entrepreneurial success in America's competitive food landscape.
Explore more about MasPanadas:Ā š Website: https://www.maspanadas.com/Ā š Social Media: @maspanadas
Ever wonder how your favorite juice, soda, or beverage makes it from farms around the world to your local store? Meet Dino Cardelli, a veteran agricultural economist and supply chain expert who has spent decades behind the scenes at giants like Tropicana, PepsiCo, Coca-Cola, and Dole ensuring your favorite drinks are always available.
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In this eye-opening episode of "Recipe to Revenue," Dino pulls back the curtain on the complex global supply chains that power the beverage industry. With over 30 years of experience managing billion-dollar procurement operations across 150+ processing plants worldwide, Dino reveals the hidden challenges and critical decisions that determine which products succeed or fail.
Listen to learn more about:Ā š How global events and weather patterns impact your favorite beveragesĀ š¢Ā The behind-the-scenes scramble when supply chains face disruptionĀ š Why emerging brands often fail due to supply chain oversightsĀ š How the beverage industry has transformed over three decadesĀ š¼ Strategic advice for food entrepreneurs scaling their operations
Whether you're an entrepreneur looking to launch the next breakthrough beverage or simply curious about the journey of ingredients from distant farms to your refrigerator, this episode offers rare insights into an industry that touches everyone but remains largely invisible.
Looking for a natural way to reduce sugar without sacrificing taste? Join us as we talk with Malcolm Greenberg, the "Monk Fruit Guy" and Chief Sweetener Specialist at Adallen Nutrition, who reveals how this remarkable fruit is revolutionizing the food and beverage industry.
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In this eye-opening episode of "Recipe to Revenue," discover how monk fruit extractāan ingredient 240Ć sweeter than sugarāis transforming everything from protein powders to pet treats while maintaining a completely natural profile.
Listen to learn more about:Ā š± The journey of monk fruit from remote Chinese mountains to global marketsĀ š§Ŗ How manufacturers are using monk fruit to create zero-sugar productsĀ šæ The science behind this powerful natural sweetenerĀ š Behind-the-scenes of monk fruit cultivation and harvestingĀ š¼ Building successful B2B relationships in the ingredients industry
Malcolm takes us through his first-hand experience visiting monk fruit farms in China, explains the unique properties that make this sweetener stand out, and shares insights on how Adallen Nutrition has grown to become a leader in the natural sweetener market.
Whether you're a food manufacturer looking to reformulate products, a brand manager, or an entrepreneur fascinated by global ingredient sourcing, this episode provides valuable insights into one of the food industry's most promising natural ingredients.
Explore more about Adallen Nutrition: š Website:https://adallen-nutrition.comĀ š Social Media: Connect with Malcolm āThe Monkfruit Guyā on LinkedIn
Do you dream of turning a passion into a thriving business but feel like you don't have the right experience? Meet Nayana Ferguson, co-founder of Anteel Tequila, who transformed a vacation conversation with her husband into one of America's most awarded tequila brands. As the first Black woman to own and lead a tequila brand, Nayana share her story and her own #ReceipetoRevenue for this national spirits company.
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In the 11th episode of "Recipe to Revenue," learn how Nayana and her husband built their tequila empire from scratch, navigating complex regulations, securing VC funding, and creating innovative products, like the world's only coconut lime blanco tequila.
Listen to hear more about:Ā Ā š± The transition from corporate career to entrepreneurial success Ā š The journey from initial concept to national distributionĀ Ā š° Tips for securing venture capital in the spirits industryĀ Ā š Strategies for building a successful spirits brandĀ Ā š§Ŗ Innovative approaches to product development and marketing
Whether you're dreaming of starting your own business or looking to be inspired by entrepreneurial success, this episode shows how mindset and determination can transform any idea into reality and that it is never too late to pursue your passion.
How Non-Alcoholic Beer Became a $40 Billion Industry with Meagen Coester š Subscribe for exclusive content and updates!
Are you interested in the explosive growth of non-alcoholic beverages? In this episode, Leah Messina interviews Meagen Coester, currently running on-premise and training at Go Brewing, who shares her remarkable journey from Boston Beer Company to pioneering the world's first non-alcoholic beer certification program.Ā
Hear how she's revolutionizing the industry through education and innovation while helping build one of the fastest-growing NA breweries in America. ------------------ In the 10th episode of "Recipe to Revenue," Leah Messina talks to Meagen Coester, whose expertise is transforming how we think about non-alcoholic beer. Meagen shares her personal transformation story and offers valuable insights into the future of the NA beverage industry.
What You'll Learn: š Why the NA beer market is projected to reach $40 billion by 2032 šÆ How consumer behavior is driving the explosive growth in non-alcoholic options š” The science behind creating craft-quality NA beer š Insights into the four types of NA beverage consumers š The unique opportunity for marketing NA beer to women
Whether you're a beverage industry professional or curious about the non-alcoholic movement, this episode delivers valuable insights into the fastest-growing segment in beverages. Learn how Go Brewing is revolutionizing the industry with innovative NA craft beer options.
Building "Better-for-You" Food With Jason Goodman š Subscribe for exclusive content and updates!
Are you interested in the future of healthy, sustainable snacking?
In this episode, Leah Messina interviews Jason Goodman, co-founder of Antithesis Foods, who shares their remarkable journey from a Cornell product development class to partnering with major retailers like CVS. Hear how they're revolutionizing the snack industry with innovative chickpea-based products and expanding into the private label space.
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In the 9th episode of "Recipe to Revenue," Leah Messina talks to Jason Goodman, whose company is transforming the healthy snack landscape through science-backed, sustainable food solutions. Jason shares his entrepreneurial journey and offers valuable insights into scaling a better-for-you food brand.
What You'll Learn:Ā š How scientific innovation led to the creation of revolutionary chickpea-based snacksĀ šÆ The strategic pivot from branded products to private label manufacturingĀ š” Tips for securing and maximizing National Science Foundation grantsĀ š Insights into developing GLP-1 companion snacks and market opportunitiesĀ š The challenges of scaling operations in the better-for-you food space
Whether you're a food entrepreneur or health-conscious business owner, this episode delivers valuable insights into building and scaling a sustainable food brand. Learn how Antithesis Foods is revolutionizing the snack industry with healthier, science-backed alternatives.
Explore more about Antithesis Foods:Ā š Website: https://www.antithesisfoods.com/ š https://www.linkedin.com/company/antithesis-foods/
Innovating in the Cannabis Industry with Mike HennesyĀ š Subscribe for exclusive content and updates!
Are you curious about the intersection of science and innovation in the cannabis industry?
In this episode, Leah Messina interviews Mike Hennesy, VP of Innovation at Wana Brands, who shares his decade-long journey of pioneering breakthrough cannabis products. You'll also get a glimpse into how Wana Brands combines research, technology, and creativity to develop trusted products that enhance consumer experience
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In the 8th episode of "Recipe to Revenue," Leah Messina talks to Mike Hennesy, whose expertise in cannabis science and product development has helped position Wana Brands as an industry leader. Mike shares insights into their innovative approach to formulation and their expansion into emerging markets.
What You'll Learn:Ā š How scientific research drives the development of targeted cannabis formulationsĀ šÆ The breakthrough technology behind fast-acting edibles and enhanced bioavailabilityĀ š” Strategies for successful market expansion and product launchesĀ š The development process for specialized cannabis products across different categoriesĀ š How sustainability and company culture contribute to innovation success
Whether you're a cannabis industry professional or interested in product innovation, this episode offers valuable insights into building successful, science-backed cannabis brands.
Explore more about Wana Brands:Ā š Website: www.wanabrands.comĀ š https://shopwanderous.com/ š https://www.linkedin.com/company/wana-brands/
In the 7th episode of āRecipe to Revenue,ā Leah Messina talks to Walt Taylor, Founder of GWT2Energy, a company that helps restaurants and businesses optimize their energy usage and reduce costs through sustainable energy solutions. Walt shares his 10-year journey in the energy consulting space and offers expert advice on how restaurants can save money while being more eco-friendly.
Tune into this episode to hear Waltās insights on: - The impact of energy management systems and how they can help restaurants cut down on energy waste and save more on utility bills. - The growing importance of sustainability in the restaurant industry and the impact of community solar farms, EV charging stations, and energy-efficient upgrades. - Actionable tips for restaurants to leverage rebate programs and optimize utility rates to lower energy costs. - Creating a sustainability message that resonates with customers and employees to communicate energy-saving efforts and green initiatives. - The challenges of working with the restaurant industry versus retail, and how GWT2Energy helps both sectors save money while growing green.
Explore more about GWT2Energy: šWebsite: www.gwt2energy.com šhttps://www.linkedin.com/company/gwt2energy/Ā
In the 6th episode of "Recipe to Revenue," Leah Messina, of Sinuate Media, talks with Walt Clements, the CEO and founder of Meta Wine, a company revolutionizing the wine industry with innovative approaches to production, distribution, and customization. With a background in software and a passion for sustainability, Walt shares his journey from discovering bulk wine sales in Italy to creating a unique wine platform in the United States.Ā
Tune into this episode to hear intriguing discussions on: - The genesis of Meta Wine and how an outsider's perspective led to innovative solutions in the wine industry. - Meta Wine's sustainable business model, and how they reduced the company's carbon footprint and shipping costs by over 50% - The company's unique approach to private label programs for hospitality groups, making it easy for buyers to say "yes." - Creative strategies for de-risking custom beverage programs, including low order minimums and short lead times. - The future of wine experiences, including a forthcoming tasting room where customers can blend and label their own wines.
Explore more about Meta Wine: š Website: https://meta.wine/
In the 5th episode of "Recipe to Revenue," Leah Messina, founder of Sinuate Media visits with Ten Vong, the chef and co-owner of Ejji Ramen in Baltimore, Maryland. With over 30 years of culinary experience, Chef Ten shares his journey from opening his first restaurant at 20, working with renowned chefs in New York, to returning to Baltimore to bring his unique fusion cuisine to life at Ejji Ramen.
Listen to this episode to hear intriguing discussions on:
- The evolution of Ejji Ramen and the inspiration behind its innovative dishes to fuse traditional Malaysian laksa with a non-traditional twist on ramen. - Challenges the restaurant industry faced during the pandemic, including shifts in consumer behavior and the rise of ghost kitchens. - Insights into the modern food critic landscape and the impact of content creators versus traditional food journalism. - Chef Ten's creative strategies for maintaining quality and standing out in a competitive market, including sourcing high-quality ingredients and diversifying revenue streams through pop-ups and exciting collaborations.
Explore more about Ejji Ramen: š Website: https://ejjiramen.com/ šø Instagram: https://www.instagram.com/ejjieats/
Explore the dynamic world of functional beverages with Leah Messina, CEO and Founder of Sinuate Media as she visits with Louis Heinsz from Bevnology and Doug Christoph of Intercontinental Beverage Capital (IBC) in this episode of Recipe to Revenue.
Louis and Doug, each leveraging their vast experience in the food and beverage industry, share thoughts and insights on:
- Emerging trends in functional beverages and how they are impacting the industry - The critical role of ingredient innovation in creating functional drinks - Financial considerations for launching and growing beverage brands - The collaborative partnership between Bevnology and IBC, supporting entrepreneurs and small businesses to compete with industry giants. - Their career journeys, including time at Coca-Cola, and transition into the functional beverage market.
Learn more about Bevnology and IBC: š Bevnology Website: https://bevno.com/ š IBC Website: https://inbevcapital.com/ š Find Louis on LinkedIn: https://www.linkedin.com/in/louisheinsz/Ā š Find Doug on LinkedIn: https://www.linkedin.com/in/doug-c-abb500/Ā
Listen as Leah Messina, Founder and CEO of Sinuate Media, joins in an insightful conversation with Bruce Schroder in episode three of Recipe to Revenue.Ā
When you tune into this episode, you'll hear Bruce explain how he is working to transform the food service and delivery landscape with Crave Kitchens, as well as valuable insights on:
- The rapid evolution of online ordering and delivery, especially during and after the COVID-19 pandemic. - Overcoming the challenges of fulfillment and distribution in the food service industry. - The significance of multi-brand kitchens and how they cater to diverse consumer preferences. - Strategic moves like integrating labor and downsizing kitchens to optimize efficiency and profitability. - Personal anecdotes from his career journey, including pivotal moments at PepsiCo, Taco Bell, Jamba Juice, Peet's Coffee, and Moe's Southwest Grill.
Find Bruce: On LinkedIn: https://www.linkedin.com/in/beschroder/ On the Web: https://www.cravekitchens.com/
This podcast is brought to you by Sinuate Media and InterContinental Beverage Capital. Learn more at https://www.sinuatemedia.com andĀ https://www.inbevcapital.com.Ā
Leah Messina of Sinuate Media interviews Paola Pavan of OPC International about her experience introducing wine & spirit brands into the US market. Paola shares herĀ
Paola shares her extensive experience in bringing international spirit brands to the U.S. market, from her roots in Italy's famed wine regions to her strategic advisory role in New York. Discover the complexities of cultural adaptation, the importance of understanding the American consumer, and the challenges international brands face in the U.S. market. Whether you're a budding entrepreneur in the beverage industry or a seasoned professional, Paola's insights offer valuable lessons on navigating the intricacies of international brand expansion. Don't miss out on this enlightening conversation full of professional tips and personal stories that could help shape your business strategy.
Find Paola:Ā On LinkedIn: https://www.linkedin.com/company/opc-international-llc On the Web: https://opc-international.com/
This podcast is brought to you by Sinuate Media and InterContinental Beverage Capital. Learn more at https://www.sinuatemedia.com andĀ https://www.inbevcapital.com.Ā
Leah Messina of Sinuate Media interviews Dimitri Ieromonahos of G&M Restaurant, a Maryland staple known for its amazing crab cakes. Dimitri shares the story of the family business and how they turned a local restaurant into an e-commerce powerhouse, selling over 300,000 pounds of crab meat per year.Ā
We talk about:
- Dimitri's journey into the family business & learning it from all angles - tech challenges of e-commerce platforms & integrations - logistic issues of merging a restaurant operation with packing & shipping - figuring out how to perfect shipping when running an e-commerce food & beverage business - the importance of strategic partners to handle things like marketing