Podcast appearances and mentions of amy zitelman

Soom Foods is introducing dynamic tahini flavors to consumers. In this episode,  Adam Torres and Amy Zitelman, Co-Founder & CEO at Soom Foods, explore Soom Foods and Amy's plans to continue growing the brand. Follow Adam on Instagram at https://www.instagram.com/askadamtorres/ for up to date information on book releases and tour schedule. Apply to be a guest on our podcast: https://missionmatters.lpages.co/podcastguest/ Visit our website: https://missionmatters.com/ More FREE content from Mission Matters here: https://linktr.ee/missionmattersmedia

Soom Foods is introducing dynamic tahini flavors to consumers. In this episode,  Adam Torres and Amy Zitelman, Co-Founder & CEO at Soom Foods, explore Soom Foods and Amy's plans to continue growing the brand. Follow Adam on Instagram at https://www.instagram.com/askadamtorres/ for up to date information on book releases and tour schedule. Apply to be a guest on our podcast: https://missionmatters.lpages.co/podcastguest/ Visit our website: https://missionmatters.com/ More FREE content from Mission Matters here: https://linktr.ee/missionmattersmedia

Topics Discussed:- The Tahini Table Cookbook- Starting Soom Foods- Personal Growth and Perspective- Setting Aside Time for Proactive Thinking- Taking Breaks and Practicing Yoga- Biggest Celebrations and Challenging Moments- Chocolate Tahini and Israeli Market- CPG Products and Grocery Shopping

Please welcome Amy Zitelman of Soom Tahini to the podcast! Soom is a premium tahini that is silky-smooth, mildly-nutty, and easy to mix. Aside from traditional tahini they have a chocolate version and tahini bites which are oh-so-delicious! What We Chat About What is Soom and how/why did you start it? Talk me through your products, why was developing Tahini & related items important to you? Why was the quality so important to you? What is your favorite Soom product that you'd recommend for first time customers? How has it been growing your brand over the past 10+ yrs while having a family and personal life in general? How do you continue to take care of yourself to make sure you have enough energy to invest into Soom? Find Soom— IG soomfoods | soomfoods.com | shop: Amazon, Thrive Market, store locator Find me— IG @citrusdiariesss | TikTok @citrusdiaries ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to the newsletter!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ citrusdiaries.com | hello@citrusdiaries.com New episodes every Monday at 7am EST!

Our special guest on this episode is the Co-founder and CEO of Soom Foods. Soom Foods is a purveyor of globally inspired pantry staples with sesame seeds and tahini as the main ingredients. The company was founded by 3 sisters driven by a mission to expand the American palette to exotic and nourishing ingredients. Amy was named Forbes 30 under 30 in 2018 and has been featured in New York Times, Washington Post, Food & Wine, Forbes, Cooking LightTo learn more about Sooms visit here>> https://soomfoods.com/ This podcast is made possible by FoodNiche Inc. a community and consulting firm supporting innovators shaping a healthier and sustainable food system. To learn more about working with the FoodNiche Team visit here>> https://www.foodnicher.com/work-with-us/

Making it to the 10 year mark as a food business is no small feat, and our friends at Soom Foods just passed their 10 year anniversary. Today we are joined by Soom's CEO and co-founder, Amy Zitelman. Amy had just graduated from college when she and her sisters started Soom, and since then, her and her sister Jackie were on the Forbes 30 under 30 list, Soom has been featured by Forbes, Bon Appetit, and The New York Times, and they have grown into the trusted brand for tahini and tahini products. I met Amy at a Mental Health for Founders event that I hosted last year and was so impressed with her calm, steady wisdom, so I was so excited to share her insights with all of you in today's conversation! Make sure to grab Soom products at your local Whole Foods and Sprouts and I've linked a great blog post in the show notes where Amy reflects further on 10 years at Soom.Listen in today as Amy shares about: Starting Soom with her three sisters Why Soom focused on the foodservice channel for the first eight years and what it was like to get started and grow the restaurant channel within foodservice Launching nationally in Sprouts and Whole Foods in the past two years and how they prepared as a business The process of rebranding to prep for retail How Amy navigated having 3 children while growing Soom and her tips for growing a family and a startup at the same time What it's look liked to grow Soom from a financial standpoint from a story that almost bankrupted the business to what it was like to raise outside funds for the first time in 2021 How Soom has used EOS, or the Entrepreneurial Operating System to scale their team and build an accountability chart Amy's tips for staying grounded amidst everything And more! This episode was sponsored by Graphite Financial. Go to graphitefinancial.com/cpgThis episode was sponsored by Kickfurther. Go to https://www.kickfurther.com/startupcpgEpisode Links: Soom website & IG @soomfoods Amy's LinkedIn 10 Years of Soom blog post Entrepreneurial Operating System, Traction book Brands mentioned: Pulp & Wire, Zahav Restaurant Graphite Financial Links Graphite Financial website Download a free financial model template, chart of accounts template, and more here Listen to our episode with Graphite founder, Paul Bianco, episode #96 here. Kickfurther Links: Kickfurther website See how much inventory funding you qualify here Show Links: Join the Startup CPG Slack community (14K+ members and growing!) Follow @startupcpg Visit host Jessi Freitag's Linkedin or website Questions or comments about the episode? Email Jessi at podcast@startupcpg.com Episode music by Super Fantastics

Amy Zitelman is the co-founder and CEO of Soom Foods, the tahini brand known by every restaurant chef – and now more and more consumers- across the US. On this episode of ITS, Amy and Ali talk about building what you know with what you have, which means taking a real inventory of your resources, skill-sets, and tolerance, then keeping disciplined to scaling that before launching into other categories, channels or products.In the Sauce is Powered by Simplecast.

In this podcast, Amy discusses the importance of putting the product first and how it can lead to increased customer loyalty and brand recognition.LinkedIn: Amy ZitelmanWebsite: Soom FoodsHire our agency: https://www.cavesocial.comTake our course on growing a service business: https://www.hyclass.co/six-figure-sales-pageJoin our newsletter: https://www.hyclass.co/think-forward

Ten years ago, tahini was a rarity on grocery store shelves. But after discovering the versatility of this ingredient, Amy Zitelman and her sisters decided to bring it to the masses here in the United States. Learn more about how they grew their brand Soom Foods through strategic partnerships, contract manufacturing, and omnichannel sales on this episode of the Conception to Consumption (C to C) podcast.

Amy Zitelman is the co-founder and CEO of the premium tahini brand, Soom Foods. In this podcast episode, join Alison and Karin, co-founders of UMAI Marketing, as they chat with Amy about her journey of bringing high-quality tahini to consumers here in the states. Discover how Amy successfully rooted Soom Foods in B2B first, created valuable relationships with chefs and influencers to help spread the Soom word, and how she's been using UMAI's Consumer Goods Growth Course to expand and train her marketing team (we love to hear it!). Sit back and turn the volume up!

Although not particularly new to the US market, tahini has historically been found gathering dust at the bottom of the shelf in the international foods aisle instead of being celebrated in the kitchen for its versatility. Today we are joined by Amy Zitelman, CEO and Co-Founder of Soom Foods, to talk about the various culinary uses of tahini, why she and her sisters started importing it, and the sustainable, regenerative qualities of the sesame crop and supply chain. Tune in to hear from this inspiring entrepreneur who refused to allow the lack of evidence for a thriving tahini market in the US to deter her!Key Points From This Episode:The role of consumer education when introducing products to a new market.Why Soom Foods founders, Amy Zitelman and her sisters chose to import tahini into the US.The rise of tahini in the national consciousness and its culinary versatility.What differentiates Soom from other tahini brands in the US.The importance of quality invariability in the US market.The pros and cons of prioritizing product simplicity.Soom Foods' omnichannel sales approach.The sustainable and regenerative qualities of the sesame crop and supply chain.The advantages of regenerative agriculture.How Amy and her sisters manage the marriage of family and business.How the family dynamic permeates Soom's company culture.Why ignorance is bliss when it comes to starting a business.The fine balance between trusting your intuition and calling on others' perspectives.The value of feedback.Links Mentioned in Today's Episode:Amy Zitelman on LinkedInAmy Zitelman on InstagramSoom FoodsSoom Foods on InstagramThe Green Marketing AcademyModern Species Gage Mitchell on LinkedInEvolve CPGEvolve CPG CommunityEvolve CPG on YouTubeEvolve CPG email

Amy Zitelman is the CEO of Soom Foods, a supplier of globally-inspired pantry foods. The company has been featured in publications such as the New York Times, Washington Post, Food & Wine, and Cooking Light. As Soom's strategic leader, Amy utilizes interpersonal communication skills to develop and maintain relationships with key stakeholders, manage sales and marketing strategy development, and oversee finance, operations, and logistics. She is the author of The Tahini Table cookbook and, in 2018, was a recipient of Forbes 30 Under 30 for the food and beverage category.  In this episode… As a CPG brand, it's central to hone your vision and products for the modern market. So, how can you position your brand as an industry innovator? Brands with products that have a high market value should consider leveraging the food service industry. As a pioneer of tahini, Amy Zitelman partnered with restaurants to launch her brand. This approach provided significant opportunities to generate revenue and diversify her product. When experiencing considerable growth, Amy recommends rebranding to accommodate market changes. It's important to establish yourself in the market first before initiating a rebrand to ensure authenticity.  In today's episode of the Brand Alchemist Podcast, Taja Dockendorf sits down with Amy Zitelman, CEO of Soom Foods, to discuss pioneering and diversifying tahini for the modern market. Amy shares how Soom Foods revolutionized tahini, how she marketed her products to the food service industry, and advice for launching a rebrand.

Are you a fan of hummus?  Amy and her sisters started Soom Foods to bring the world's best tahini (a key ingredient in hummus) to you. Join me for a conversation as we discuss what it's like building a family business, how they go their start in foodservice working with top chefs, and navigating changing consumer behaviors during the pandemic.Startup to Scale is a podcast by Foodbevy, an online community to connect emerging food, beverage, and CPG founders to great resources and partners to grow their business. Visit us at Foodbevy.com to learn about becoming a member or an industry partner today.

Today's Daf Yomi page, Yevamot 38, insists that even in a patriarchal society, women, too, are entitled to their own property and agency. Amy Zitelman, the CEO of Soom Foods, joins us to talk about the thriving tehini business she launched with her sisters, and how being a female entrepreneur influenced her Jewish growth. What aisle of the supermarket should tehini be on, really? Listen and find out. Like the show? Send us a note at takeone@tabletmag.com. Follow us on Twitter at @takeonedafyomi and join the conversation in the Take One Facebook group. Take One is a Tablet Studios production. The show is hosted by Liel Leibovitz, and is produced and edited by Darone Ruskay and Quinn Waller. Our team also includes Stephanie Butnick, Josh Kross, Mark Oppenheimer, Sara Fredman Aeder, Robert Scaramuccia, and Tanya Singer.  Check out all of Tablet's podcasts at tabletmag.com/podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on Subscribing to Wellness we are joined by Amy Zitelman, Co-Founder of Soom. Soom produces tahini & tahini products used by award-winning chefs and home cooks around the USA. Episode Fun Facts: 1) Amy founded Soom with her two sisters out of a passion for sesame seeds. 2) Foodservice has been a key channel for Soom's expansion and we dig deep into the challenges of foodservice execution in this episode. --- Support this podcast: https://anchor.fm/subtowellness/support

A meal that the Soom Foods family enjoyed in a town tucked against the Mediterranean Sea confirmed that the secret to bringing people together over good food could be a piece of cake. Literally! The ingredient that made the delicious difference in the dessert they shared that night was tahini. In the states, they felt that we had nothing close to the flavor found overseas. Eventually, they learned the magic lay in the Ethiopian sesame seeds used for ages to make the world's best tahini. So Soom Foods crafted the blend that could bring that taste home. Co-founder Amy Zitelman joins Justin to discuss this fast-growing food brand!

In this episode Amy Zitelman, CEO and Co-founder of Soom Foods, joins us in the next episode of The Physical Product Movement Podcast. Soom Foods is a sister-owned Tahini products company whose products are used by award-winning restaurants and chefs around the world. Amy has been featured on the Forbes 30 under 30 and is also the author of "The Tahini Table." Amy tells the founding story of Soom Foods, how she and her sisters identified Tahini as an ingredient used heavily in other parts of the world but underrepresented in the United States market. She talks about the challenges and opportunities of selling a less-known category product. She also discusses the early days of loading up her bags with jars of Tahini and cold-calling restaurants. And finally, Amy outlines some of the surprising benefits of targeting wholesale channels first before eventually going direct to consumers. Amy is a great entrepreneur with a lot to share.

In this episode Amy Zitelman, CEO and Co-founder of Soom Foods, joins us in the next episode of The Physical Product Movement Podcast. Soom Foods is a sister-owned Tahini products company whose products are used by award-winning restaurants and chefs around the world. Amy has been featured on the Forbes 30 under 30 and is also the author of "The Tahini Table." Amy tells the founding story of Soom Foods, how she and her sisters identified Tahini as an ingredient used heavily in other parts of the world but underrepresented in the United States market. She talks about the challenges and opportunities of selling a less-known category product. She also discusses the early days of loading up her bags with jars of Tahini and cold-calling restaurants. And finally, Amy outlines some of the surprising benefits of targeting wholesale channels first before eventually going direct to consumers. Amy is a great entrepreneur with a lot to share.

Guy's guest in this week's adventure in food, wine, & fun is the author of the new book “The Tahini Table – Go Beyond Hummus with 100 Recipes for Every meal.” See omnystudio.com/listener for privacy information.

Join Rabbi Tzvi with his special guest Amy Zitelman as they discuss what is takes for women entrepreneurs and how companies can give back

Soom Foods CEO Amy Zitelman talks about recipes and the health benefits of tahini.   See omnystudio.com/listener for privacy information.

November 24, 2020 Amy Zitelman is the CEO and Co-Founder of Soom Foods, a leading purveyor of tahini and tahini products in the American market. Soom has been named the best tahini according to industry experts by New York Magazine’s “The Stategist” and has been featured in outlets like New York Times, Food & Wine, and Bon Appetit.  In 2018, Amy was named to Forbes “30 under 30” in the Food and Beverage category.  She is the author of The Tahini Table - Go Beyond Hummus with 100 Recipes for Every Meal. She also promised to share in the interview some of the magic that might get Soom to meet original revenue expectations for 2020, something listeners of this show know is a rarity.Guest Unsponsor: Base Butter. Grant's Unsponsor: ALMI Apparel. November 20, 2020 Worldwide total COVID deaths: >1,365,000. USA total deaths: >258,000. World's COVID deaths in the USA: 18.92%. Total active world cases: >16.19 million. Total active USA cases 4.56 million. World's active COVID cases in the USA: >28.3%. New US cases per day: 169,813. USA total cases: 12.07 million. % of Americans who have had COVID: 3.63%. USA National Unemployment: 6.9%. Initial unemployment claims filed last week: 742,000. Dow Jones Industrial Average: 29,263

Today on Real-World Branding we have Amy and Shelby Zitelman, Co-Founders of Soom Foods, the trusted tahini brand among James Beard award-winning chefs and home cooks alike. We cover the academic interests and early career experiences that led them to found Soom, the brand story, category dynamics, their day-to-day experiences as a family business, and the impact […] The post Make Room for Soom. – Amy Zitelman, CEO & Co-Founder, and Shelby Zitelman, COO & Co-Founder – Soom Foods appeared first on Finch Brands.

This week, an episode all about… food! Listen in as Stephanie tours the Joyva factory and learns about how the Passover jelly rings (and the marshmallow twists, and the halvah bars) get made at the family-run confection company. Then, live from Encinitas, CA, our interview with chef Einat Admony recorded at The Hive at Leichtag Commons. She tells us about her Taim falafel empire, growing up Mizrahi in Israel, and bringing the eggplant dish known as sabich to American diners. You’ve heard us talk about Soom Foods and their tahini-based products, and this week we sit down with Amy Zitelman, who founded the company with her two sisters. (You better believe their parents are kvelling.) Last but not least, Stephanie chats with Pati Jinich [https://patijinich.com/], the host of Pati’s Mexican Kitchen on PBS. She tells us about growing up in Mexico City eating Ashkenazi dishes that incorporated elements of Mexican cuisine, like gefilte fish a la Veracruzana, and why her family’s Yom Kippur break-fasts are unlike anything she’s experienced in the U.S. Tell us what you're doing for this year's Seder. Email us at Unorthodox@tabletmag.com or leave a message at 914-570-4869. Our tour events for April 2020 have been postponed. Stay tuned for updates on rescheduled dates, and join our Facebook group to see much more of us, virtually, in the coming weeks. Subscribe to our weekly newsletter to get new episodes, photos, and more. Follow Unorthodox on Twitter and Instagram. Get your Unorthodox T-shirts, sweatshirts, and baby onesies here. Sponsors: The Great Courses Plus is offering a free month of unlimited access to their entire library of online courses. Start your free month at thegreatcoursesplus.com/unorthodox. Harry's, a great shave at a great price. Get a free trial set with a 5-blade razor, shave gel, and a travel blade cover at harrys.com/unorthodox. Learn more about your ad choices. Visit megaphone.fm/adchoices

Soom Foods is a certified women-owned, Philadelphia-based company dedicated to introducing globally inspired pantry staples to the American market. Their main product, Soom Tahini is a paste made from 100% pressed and roasted Ethiopian White Humera sesame seeds offering a creamy texture and nutty flavor. The business is family owned and operated by Amy and her two sisters. In this episode we speak with CEO and Co-Founder, Amy Zitelman about all things Tahini and what it was like to start a business while still becoming an adult in her mid-20's. Her story is not only inspiring, but is honest about what it really takes to get a brand off the ground. We talk about what the early days of starting a product-based business are like, what it takes to work with family and start a family at the same time. Follow Amy & Soom Foods:Instagram: @soomfoods @amyzitelmanWebsite: soomfoods.comBuy Product: soomfoods.com/shop/Forbes 30 Under 30: https://www.forbes.com/pictures/5a025b9531358e542c04f012/amy-zitelman-28-l-jackie-/#335e96906e8eAttend Adulting 101: waitamianadultnow.com/eventsWrite in or Ask a Question: info@waitamianadultnow.comFollow Us:Instagram: @WaitAmIAnAdultNowTwitter: @WaitAmIAnAdultWebsite: www.waitamianadultnow.comShelby: @shelby_wildgustSivon: @SivonDemi

Figuring out how to compete in a new, or underdeveloped, food or beverage category is a challenge -- especially if you’re a disruptive natural foods business determined to shake things up!  Today on the Real Food Brands Podcast, host and Brand Strategist Katie Mleziva takes us back to revisit a great episode with Amy Zitelman, Co-Founder and CEO of Soom Foods, to talk about how they build relationships with influencers like food bloggers and top chefs to create excitement for a relatively underdeveloped category in the US.  When thinking about marketing it can be easy to put selling your product as the focus. However, as Soom Foods has shown, by going a step further and focusing on building strategic but genuine relationships, successful promotion comes as a natural byproduct! The original episode covers a lot of great topics about Soom Foods’ marketing tactics, but we also have an update from the team about how things have been going since we recorded the episode and what marketing tactic is really working well for them to build relationships today. In This Episode:  How Amy and her sisters started Soom Foods  How Soom built awareness for tahini, a relatively unknown product in the US market  Why it’s important to have a diverse team with complimentary skill sets  How to find and build genuine relationships with influencers, including bloggers and award winning chefs  How Soom utilizes user generated content (recipes) in social media  How to build associations with adjacent food categories to bring awareness to your own product  How demos can help build your brand even if store traffic is slow that day  Why Amazon can help small food businesses build an online presence  How the Soom team uses social media to build something meaningful beyond sales  What single # skyrocketed their visibility on social media Resources:  Soom Foods Website and Instagram  Real Food Brands Marketing Roundtable Facebook Group Real Food Brands website (download your Brand Checkup Scorecard here) Chef Michael Michael Solomonov — Zahav restaurant and cookbook

There is no journalist I would rather talk to about Italy—and, really, talk about food in general—than Katie Parla. Her mind, her spirit, her willingness to drive around the wonderfully off-the-grid cow towns of Calabria for the sake of a book project. It’s all really special. In this episode, we talk about her decade-long obsession with the Italian South (and how this is a different thing entirely than “southern Italy”).We discuss her visiting places in Italy that “haven’t seen the Google van” and how her new cookbook, Food of the Italian South, documents it all through a really smart and articulate selection of recipes and stories. Also, Parla debunks a big myth surrounding Italian wedding soup. And that is: Most Italians wouldn’t be caught dead serving soup at a wedding. So where does its name come from? There is a story!Later on I catch up with Amy Zitelman of the remarkable Philadelphia company Soom Foods. She and her two sisters make what many (this writer included) consider to be the best tahini available in the United States. Her story about the rise of tahini in American restaurants is fascinating. And she gives some great advice about how to cook with it at home.

This month, we’re breaking down the age old stereotype of Jewish anxiety, followed by a conversation about the rise of antisemitism in Europe with Israeli reporter Eldad Beck, and finally we’re honoring Jewish Disability and Awareness month by paying tribute to three amazing Jews with physical handicaps who have made incredible achievements in their communities.We also had the honor to sit down with Shelby and Amy Zitelman, two of the three sisters behind the company Soom Foods, to talk about they turned their passion into a business, the partnerships they've built with Philadelphia chefs and restaurants and a million uses for tahini.All products are available at soomfoods.com or on Amazon. Check them out on instagram @soomfoods.

This month, we’re breaking down the age old stereotype of Jewish anxiety, followed by a conversation about the rise of antisemitism in Europe with Israeli reporter Eldad Beck, and finally we’re honoring Jewish Disability and Awareness month by paying tribute to three amazing Jews with physical handicaps who have made incredible achievements in their communities.We also had the honor to sit down with Shelby and Amy Zitelman, two of the three sisters behind the company Soom Foods, to talk about they turned their passion into a business, the partnerships they've built with Philadelphia chefs and restaurants and a million uses for tahini.All products are available at soomfoods.com or on Amazon. Check them out on instagram @soomfoods.

On today's episode of THE FOOD SEEN, “open sesame” to tahini, the principal product behind Soom Foods sister-owned company creating pantry staples. Shelby, Jackie and Amy (Zitelman), source their single-origin sesame seeds from Humera, Ethiopia, process the paste in Israel, and after nearly 6,000 miles of transport, their premium Soom tahini (& chocolate sweet tahini halva spread) condiment, find their way to Philadelphia, and then into our homes and hearts. Of course, you can make hummus with a spoonful of Soom, but tahini is an indispensable in pantries, for vinaigrettes, sauces, spread on toast with honey, baked into banana breads, falafel sandwiches, and even chocolate chip cookies. So, try some Soom, and you'll see the power of sesame! The Food Seen is powered by Simplecast.

This week on the podcast, we’ve got a fellow work wife on—her name’s Amy Zitelman, and along with her sisters Shelby and Jackie, she runs Soom Foods, source of the creamiest, dreamiest tahini we’ve ever tasted. She’s sharing hard-earned wisdom on starting a business and genius ways to use the little sesame-seed paste that could. Oh, and we’ve got the last Alex update of 2018, and he’s bringing big news! P.S. Make like Claire’s unborn son and get your hands on these Candylab toy cars (big kids love them, too). Score yours for 10% off with the code AFEWTHINGS.

Three sisters out of Philadelphia — Jackie, Shelby, and Amy Zitelman — started Soom Foods. Their goal? To make tahini a staple in American pantries. But to start, they began with chefs. Who are your early adopters and how can those customers become your biggest brand advocates? How do you know when to diversify your sales channels? Tune into this episode of The Tidbit to learn the Soom story with CEO, Shelby Zitelman.

What's your biggest struggle with your business? Is it managing cash flow? Is it customer related? How do you educate customers about your product or service and what's the best way to communicate with them and get feedback to foster authentic relationships? Maybe it's a combination of these questions, and you want to make yourself known in the market. Today's guest and Tahini queen Amy Zitelman is the VP of Business Development and Co-Founder of the certified women-owned brand Soom Foods. Soom Foods speaks to the versatility of tahini by offering unique products and recipes to make tahini a staple food product in America. Tune in to hear how three sisters and one boyfriend developed a brand of love for food, family, and community. In this episode you will… Hear how her understanding of market and customer changed over five years Learn ways to educate customers when your product isn’t well-known Know about metrics of returning customers Uncover the benefits of working with resellers on Amazon Discover different ways to manage cash flow Find out ways to stay focused during the day INSIGHTS: “I would say the lack of strategy created our strategy. Because once you go out there and realize what’s working and what’s not, it really helps define the strategy better than making these assumptions; because you have the product and it’s a real-life experience.” Amy Zitelman “The challenge with selling to restaurants is you need several restaurants to want to buy your product or already be buying your product before a distributor will pick it up. That involves not only selling to the restaurant but delivering to it.” Amy Zitelman “I’d say that was one of the biggest challenges at first, the operations and the supply chain, just doing it easier. It was not easy at first.” Amy Zitelman “What we’ve been trying to prove for the past five years is that tahini is good for more than just hummus.” Amy Zitelman “Restaurants influence retail these days.” Amy Zitelman “What's amazing about the restaurant industry, and especially chefs these days, is that they’re celebrities and that kind of was  brought into a wider scope of just finding the influencer for your product.” Amy Zitelman “At the end of the day the best thing that’s ever influenced our online sales has been traditional press.” Amy Zitelman “Our main goal is to create sincere relationships with people...Our press has been organic and it really led to our success. It’s the only thing we have been able to see a significant return on investment from.” Amy Zitelman “The best ways we’ve been able to generate sales is through authentic relationships.” Amy Zitelman “What's really great about these resellers are these are people that really understand the algorithms and ways to make Amazon more successful for a company, much more than we could’ve by just having the product up and hoping people would search for it.” Amy Zitelman “After the first three years we went back and we looked at where we were spending our money and we projected out our budget based on experience.” Amy Zitelman “Take a deep look at what is the most important thing for you to do to get more business and invest in that heavily.” Amy Zitelman RESOURCES: Soom Foods Website Soom Foods Facebook Soom Foods Instagram Soom Foods Twitter Soom Foods Pinterest “Presence” by Amy Cuddy