Let's Eat with Mark Samuel

Mark Samuel interviews Sean Riley from DUDE Wipes

Mark Samuel interviews Sean Riley from DUDE Wipes

Mark Samuel interviews Sean Riley from DUDE Wipes

Mark Samuel interviews Will Nitze from IQBAR

Mark Samuel interviews Will Nitze from IQBAR

Mark Samuel interviews Will Nitze from IQBAR

Mark Samuel interviews Will Nitze from IQBAR

Mark Samuel interviews Will Nitze from IQBAR

Mark Samuel interviews Alex Bayer

Mark Samuel interviews Alex Bayer

Mark Samuel interviews Alex Bayer

Mark Samuel interviews Alex Bayer

Mark Samuel interviews Alex Bayer

Mark Samuel interviews Alex Bayer

Mark Samuel interviews Alex Bayer

Mark Samuel interviews Matt Parry from The Good Crisp Company

Mark Samuel interviews Matt McLean from Uncle Matt's Organic

Mark Samuel interviews Will Nitze from IQBAR

Mark Samuel interviews Adam Brown from Sircle Media.

Mark Samuel interviews Chris Hunter from Koia.

Mark Samuel interviews Alison Cayne from Haven's Kitchen.

Mark Samuel interviews Melissa Facchina from Siddhi Capital.

Mark Samuel interviews Eric Skae from Carbone Fine Foods.

Mark Samuel interviews Pete Maldonado from Chomps.

Mark Samuel interviews Sean Riley from DUDE Wipes.

Mark Samuel interviews Ben Witte from Recess.

Mark Samuel interviews Matt Weiss from RIND Snacks.

We talk frozen fruit, starting in smoothie bars, growing to thousands of distribution points and growth consulting.

We talk better for you cookies, understanding macros, raising capital and offering support to brands.

We talk boiled peanuts, farmers markets, moving to commercial production and brand strategy in CPG.

We talk soups in a pouch, manufacturing in Mexico, the story, the category and what's next.

We talk Latin American brands, where they're made, how they're positioned here in the States and how to identify opportunities for growth.

We talk about the early days of the brand, a huge pivot, learning from the past, the analogy of picking fruit and chopping wood (never giving up) and graphic design.

We talk olives in a pouch, newness to the category, how to compete, and brand packaging.

We talk all things data when it comes to CPG and why that's so important for success, plus how you can scale with a lot less capital.

We talk beans, innovation in a sleepy space, the size of the category and product photography.

We talk nut butter sandwiches, scaling, taking on the big guys and content marketing.

We talk water from Hawaii, logistics, distribution and how to separate the story + talk on influencer agency.

We talk plant based cheese, the market in general, what works and what doesn't, and brand identity.

We talk nutrition and its connection to our physical and mental health.

We talk about starting a company with meat sticks and then creating an additional brand of sauce and seasonings, and how that came to be, plus we talk about influencer marketing.

We talk frozen foods, innovation in the wings and cheese sticks category, CAN and US distribution, diving into what works, and strategic digital marketing.

We talk about gut health, how foods affect us, and health in general as it relates to exercise and nutrition.

We talk about his background in CPG, general investments, what they look for in a company, brand and founder, what the market looks like now and how to get through it.

We talk seafood, tuna, lobster, mussels, and more, all premium, building out that growing category and growth marketing.

We talk all things sales when it comes to CPG over the last couple years.

We talk zero sugar chocolate, working and distributing from home, educating the consumer, and helping brands grow.

We talk sauces, NorCal, raising capital, Costco, profitability and how to scale on Amazon.

We talk better for you candy and go-to-retail strategy.

We talk yogurt, building through social media, guy health and innovation in packaging.

We talk better for you snacks, specific distribution, innovation, and digital and social marketing.