Feast and Fortune

In Episode 3 of Feast and Fortune, the Kevins, Co-founders of immi, share the thought process behind their decision to work with a food manufacturer (a.k.a. co-manufacturer) and the various options that food startups can consider using to make their food product. They also cover the tactical process of looking for and identifying the right manufacturer to work with. They cover various topics including: the pros and cons of using a food manufacturer or a commercial kitchen, how you can best prepare for your manufacturer search, and the process of onboarding with a food manufacturer to produce your food product at scale.

In Episode 2 of Feast and Fortune, the Kevins, Co-founders of immi, share the learnings behind the tactical process they took to formulate early versions of their food product without any food science or culinary backgrounds, and the process behind finding and working with a food scientist PhD and culinary chef. They cover various topics including: the spreadsheet method they used to run different formulation experiments and product versions, why they pivoted towards a new product direction, and the right way to discover and work with the right food scientists for your specific product.

In Episode 1 of Feast and Fortune, the Kevins, Co-founders of immi, discuss the inspiration, motivations, and challenges behind their jump from tech to building a food CPG company. They cover various topics including: how to come up with a food concept, how to validate your idea, and how they applied these learnings in the process of coming up with and validating their food concept for immi.