Podcasts about copacker

Meggen Wilson of Whitefish, MT shares how she converted her cottage food business into an ecommerce brand, and covers many topics including licensing, branding, copacking, ecommerce, SEO, email & moreGet full show notes and transcript here: https://forrager.com/podcast/134

In this very special 100th episode, previous guests come back on to share an update of what's changed since they were last on the show, what's surprised them, and what they've learned along the wayGet full show notes and transcript here: https://forrager.com/podcast/100

Robert & Paula Grosz of Murray, KY share how they built a thriving jam & jelly business that allowed them to quit their jobs by focusing on quality, listening to customers, and scaling their businessGet full show notes and transcript here: https://forrager.com/podcast/95

Can you imagine having the guts to start a food company when you're only 25? Ian Walker and a friend did just that to create Canada's largest organic bulk foods distributor. And now they have an amazing brand called Hippie Snacks, a better-for-you, plant-based food that's sold all over the place. In this BIA episode, Ian talks about how leading with their values has been a key ingredient in their success. 00:18 - Ian Intro01:50 - Journey of starting a food distribution company at 2505:49 - Original Brand08:36 - What ties your different brands together?10:48 - Articulation of purpose16:41 - Real food movement20:28 - Articulation of Hippie Snacks26:32 - Could Hippie Snacks exist with a copacker29:41 - How are you fostering employee development34:11 - How does the brand focus on social relevancy38:30 - What advice would you give to a new CEO39:47 - Who plays Ian Walker in the movie? https://www.hippiesnacks.com/https://www.linkedin.com/in/ian-walker-a8725318/

Connie & Rick Martin live in Charleston, WV and sell a very unique product with their cottage food business, We B Fryin Snacks. They sell a meat-free (wheat-based) version of pork rinds along with crunchy cinnamon twists. Their product is so addicting that it practically sells itself, and they've managed to get it into 15 different stores, and counting. For most food businesses, marketing is the biggest challenge. But in Connie & Rick's case, their biggest challenge is keeping up with production. In this episode, you'll get to hear the unique way that they discovered their product, their crazy state fair story, how they've grown the business through the pandemic, and how they're trying to scale it in the future. As you listen, pay attention to how many of Connie & Rick's opportunities came through their networking skills. You will quickly realize that their secret to success lies in making connections and always being willing to ask for help along the way.Get full show notes and transcript here: https://forrager.com/podcast/68

Many prospective bakers dream about having a brick-and-mortar bakery someday, but few recognize the not-so-glamourous truth about what it takes to actually get there. Jenni Reher lives in Mead, CO and started a vegan & gluten-free donut business named Rustic Donut back in 2015. Initially she used her home kitchen under Colorado's cottage food law, but eventually moved into a shared commercial kitchen in Loveland, CO so she could wholesale her donuts to coffee shops. Over the course of 4 years, Jenni grew her bakery into a substantial business, with about 20 wholesale accounts that re-ordered every single week. But then in 2019, when her business was doing better than ever, she decided to sell it to a vegan restaurant. Why did she sell? Why did she want to quit? Why didn't she pursue her initial dream of owning a brick-and-mortar? In this episode, you'll not only learn about great strategies about growing a vegan, donut, and/or wholesale bakery, but you'll also get an honest look at what NOT to do so that you don't end up burnt out at the height of your business.Get full show notes and transcript here: https://forrager.com/podcast/66

Cassie Menchhofer lives in Celina, OH and sells dried mixes (like soup mixes, baked mixes, and spices) with her business, Cassie's Country Cupboard. Cassie started her business in 2011, and she managed to grow it despite having a full-time job and two very young kids. After running her business for 8 years under Ohio's cottage food laws, she decided to take her business to the next level. In 2019, Cassie built an FDA-approved manufacturing facility on her property, which is a step-above a commercial kitchen. With the facility, she now sells her mixes through stores and online, shipping nationwide. She even uses her facility to offer a co-packing service for other small food businesses. In this episode, you will hear all about Cassie's unique business journey.Get full show notes and transcript here: https://forrager.com/podcast/64

This is Part 2 of Sari Kimbell's interview. If you have heard Part 1 yet, you can listen to it here. Sari is extremely passionate about helping food entrepreneurs become more successful. After all, that's her job! Sari lives in Fort Collins, CO and owns a consulting firm called Food Business Success. She also owns the Fort Collins Winter Farmers Market. Sari's credentials are immense! Before starting her consulting business in 2016, Sari worked for Whole Foods as both a Marketing Director and a Local Vendor Success Manager. She's also managed a shared commercial kitchen, created a wholesale program for an organic farm, helped launch a restaurant, and managed a farmers market. And now, as part of her Food Business Success coaching program, she runs a successful YouTube channel, podcast, and Facebook group. Given her background, it comes as no surprise that she has a ton of amazing advice to share in this two-part episode! In this episode, Sari drop TONS of great advice about growing a food business, including pricing, choosing products, branding, selling wholesale, scaling up, find a commissary kitchen, setting goals, and much more!Get full show notes and transcript here: https://forrager.com/podcast/60

On today's episode of the HowToBBQRight Podcast, Memphis In May is moving to Midtown this year (00:47), and there's a new Outlaw Pit on Malcom's wishlist (02:58). The latest and greatest Killer Hogs BBQ Sauce is now on the shelves (07:47), which formulates the age-old question about Mayonnaise shelf life (11:36). Malcom walks me through the process of bottling sauces and rubs (14:38), from finding a Co-Packer, to translating your recipe (18:41) and finally getting the new product on store shelves (28:34). We had a Fish Fry this weekend (31:18), with some easy and delicious Hush Puppies (35:02). Malcom insists he is still the Catfish KING (42:26). He's perfected his crispy wings on the Pellet Grill (44:07). Walmart is now OFFICIALLY the place to buy steaks (50:22). Is it possible to hold a turkey, post-cook, for TWO days (53:33)? Malcom's planning a BIG weekend in New Orleans (57:45).

Jen Holmer El-Azzi & Danny El-Azzi live in Austin, TX and sell sourdough crackers with their business, The Sourdough Project. Most food entrepreneurs have to pound the pavement to get stores interested in selling their products. But not Jen & Danny! Almost from day one, they had wholesalers knocking at their door. Their situation is quite unique, as is their product. Although they started selling from home under Texas' cottage food law, they quickly started renting a commercial kitchen to take on wholesale accounts. Now they have 50+ wholesale accounts, plus sales at farmers markets, and they quit their jobs to focus on the business. In this episode, you will hear about their growing pains, branding strategies, business partnerships, and what makes their crackers so unique and special.Get full show notes and transcript here: https://forrager.com/podcast/56

CorEats, a packaged food company founded by Corry Smith, had its roots in her family's health journey which began fifteen years ago. What started as a series of strange systems experienced by her eldest daughter turned into major dietary and wellness changes for everyone in the household. Replacing the standard American diet with a whole foods diet turned out to be the difference maker they were searching for. Corry's dissatisfaction with many of the gluten-free options she found in the supermarket served as inspiration to create her own versions of the comfort foods that her family enjoyed.As she perfected her recipes and shared them with her community, Corry often received praise and affirmation that she had a culinary gift. After a spiritual fast in 2018, she fully accepted this blessing and decided to share her baking mixes on a much larger scale. It was during this brief period that she finalized and documented seven complete recipes which she debuted with the launch of her newly formed company. Today, CorEats is a vibrant and growing enterprise. Corry has an ever-expanding list of wholesale accounts, and she is currently finalizing arrangements to partner with a co-packer, which will bring her products to new locations throughout the country.If you have any questions or if you'd like to chat, you can reach me at my contact info below. The purpose of this podcast is to share ideas, inspire action, and build a stronger small business community here in Pittsburgh. So please say hello, tell me what you think, and let me know how I'm doing. It means a ton!YOU CAN REACH ME AT:Website: https://www.proprietorsofpittsburgh.comInstagram: https://www.instagram.com/proprietorsofpittsburghpodcastFacebook: https://www.facebook.com/proprietorsofpittsburghpodcastLinkedIn: https://www.linkedin.com/in/darinvilanoPhone: 412-336-8247YOU CAN REACH CORRY SMITH AT:Website: https://coreatsmixes.comInstagram: https://www.instagram.com/coreatsmixesFacebook: https://www.facebook.com/coreatsmixes

Discussing the Periodic Edibles business strategy with possible paths forward. And covering the article “280E is a political weapon targeting marijuana companies, but there may be a fix” by Nick Richards on what might be done about the newly discovered strategy the IRS is using to tax cannabis companies. P.S. World’s best search engine for Video Cannabis Education = PeriodicSearch.com Send a message with the “Contact Us” Button on PeriodicSearch.com homepage. Schedule 1-on-1 call w/ Wayne (Office Hours, Fri 2-4pm PST) *read details for 1-on-1 calls in this calendar link

*Paul Guglielmo, Owner of Craft Cannery and Guglielmo Sauce and a Rochester Rotarian*Stefani LiDestri, Co-CEO of LiDestri Foods*Joe Perdicho, Director of Operations, Special Touch Bakery

You won’t be able to bootstrap your food business forever and might need investors, says Kai Nortey, co-founder & CEO of Kube Nice Cream. This vegan ice cream manufacturer explains: Why venture capital (VC) may not be right for you as a food business owner The types of conversations you might have with potential investors  Potential problems working with co-packers & getting into grocery stores Full show notes at profoodmaker.com

Pauly talks about embarrassing himself in front of a pier full of people while trying to dock his boat, how he would replace Kimberly & Beck on Radio 95.1, Regis, baseball without fans, #medbikini, and more!

Sonia Chang never planned to start a food business, but now she has two of them! Sonia lives in Pasadena, CA and runs a granola cottage food business called Cali Granola (formerly named Chef Sonia's Granola By The Handful). After successfully selling her granola for a couple years, she purchased and operated My Sweet Cupcake, a popular cupcakery. She has sold her granola in over two dozen stores and has used a variety of marketing strategies to build her businesses, such as her "leap frog" and "flavor profile" techniques. Her journey is filled with many unexpected surprises, but every step of the way, her service-based approach and collaborative spirit have carried her forward.Get full show notes and transcript here: https://forrager.com/podcast/7

Episode 11 "We're back! This is a special catch up episode taking us through the preparation for launch, through our first 6 months on the market til the time of this recording near the end of 2019. How did we go? Listen in and find out..." Show notes including fun behind the scenes pics are here: https://bitesociety.com/blogs/news/ep-11-the-big-catch-up Click here to subscribe on Android or Apple iTunes   ps - We'd love to hear from you! Get in touch on social @bitesociety or by email simon@bitesociety.com or katrina@bitesociety.com - Simon

Episode 10 The final prototype of our choc balls and bloks are ready for our first in-store Melbourne taste test and we need to get this contract together.... Show notes including pics of the in store taste test: https://bitesociety.com/blogs/news/ep-10-on-the-dotted-line Click here to subscribe on Android or Apple iTunes   ps - I'd love to hear from you! Get in touch on social @bitesociety or by email simon@bitesociety.com - Simon

Episode 9 Back in oz, it's time to figure out where and how we·re going to sell, and get to know our future audience for the chocolates... Show notes including pics from the shop research: https://bitesociety.com/blogs/news/ep-9-dig-down-under Click here to subscribe on Android or Apple iTunes   ps - I'd love to hear from you! Get in touch on social @bitesociety or by email simon@bitesociety.com - Simon

Episode 8 After the successful co-packer visit, this project is starting to get real, and fast. With only a couple of weeks left before returning to Melbourne, there·s a ton of logistics and learning to handle! Show notes including typhoon preparation photo: https://bitesociety.com/blogs/news/ep-8-all-the-things Click here to subscribe on Android or Apple iTunes   ps - I'd love to hear from you! Get in touch on social @bitesociety or by email simon@bitesociety.com - Simon

Episode 7 You know the nerves before a first date? It was kind of like that before the first meeting with our potential co-packer... Show notes including pics from the visit: https://bitesociety.com/blogs/news/ep-7-meet-and-greet Click here to subscribe on Android or Apple iTunes   ps - I'd love to hear from you! Get in touch on social @bitesociety or by email simon@bitesociety.com - Simon

Episode 4 Well I can’t cook and have a tiny kitchen in my apartment, so I guess I’m going to need to find a place to make this chocolate… Thing is, it turns out to be quite a hard thing to find a factory who can do the job. Already within the first week or two we suffer several rejections… Listen in as we start this long hunt for the perfect factory... Click here to subscribe on Android or Apple iTunes   Show notes: https://bitesociety.com/blogs/news/ep-4-finding-a-factory ps - I'd love to hear from you! Get in touch on social @bitesociety or by email simon@bitesociety.com - Simon

This is a special episode where I’ve had the opportunity for some students to ask me some questions. I’ve had many, but I chose these two episodes as great examples of the advice I give to students. So first up is Weslie Khoo, a PhD student who wants to know more about Product Developemnt and stuff like that. I do my best answering them and talk about my experience, but also name dropping a lot of companies that I found If you guys have any problems with the audio, let me know. Weslie’s audio is a bit hard to listen to, and if it bothers you, let me know through podcast@myfoodjobrocks.com or linkedin. I’ll have a replacement episode with my audio switched out. Sponsor - FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor - ICON Foods Big announcement from our friends at Stevivia. They now go by ICON Foods and you’re seeing a rebranding in action which I find really exciting. Their vision is brighter, their strategy is stronger and their all-natural, clean-label product portfolio is ever growing. So why are they doing this? Even though stevia is an amazing product, there are just so many sweeteners coming up and it’s becoming a bit overwhelming. Monkfruit, Allulose, Agave, you name it. This is what ICON Foods is here for: to help you find sweetener solutions so you can focus on other challenges in the product development process. For more information, visit ICON foods at ICONfoods.com Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders. I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit… If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com Questions Asked After you test flavors, do you launch all at once or one at a time? How startups can collect market research When am I sharing too much information before launch? Why would you go with a copacker? How to find copackers? Why do grocery stores private label? Do you argue a lot with copackers? Is there anything between a copacker and a incubator? What is a Pilot? How to get Packaging What startup resources do you like? How do you get a product out there? Question Summary Just collect data for sensory. More data the better How do you know a product is good? Seth Godin: If ten people tell ten friends about your product, it’s a good product Am I sharing too much information before launch?: You should be as transparent as possible, because people want transparency. If you put in more effort, then most people won’t copy you until you get big Legal disputes can be important regarding how products work Why would you go with a copacker?: Upfront cost of manufacturing is huge When do you engage with a co-packer?: When you validate your product will work. One example is getting Whole Foods to demand your product, then you need to get product fast Cottage Industry Permit How to find copackers?: Word of Mouth, Google, some websites do this, Copacker websites suck, go to trade shows, Private Label Manufacturer Association, also friends with someone who sells a lot of things, any book that talks about making your own product Why do grocery stores private label?: It gives higher margins Do you argue a lot with copackers?: Yes, but you have to be competent Is there anything between a copacker and a incubator?: Commercial kitchen or your basement How to get Packaging: Ask the copacker to see what they recommend. Also go to Pac Expo How do you get a product out there?: You have to go there and talk to people. Who you’re targeting, why, what they really want Give away your product for free Taste wins, having it healthy is better You can have a bad tasting product, and be healthy, and it will sell, but you won’t be the best The best Food Scientist have a mix of science or art, and it’s the consumer opinion that matters What startup resources do you like?: Good Food, Great Buisnesses, Conferences, Fancy Food Show Other Links Examples of strategic market launches Halo Top Taco Bell The first "health" bar Hershey Chocolate Bar Examples of Target Marketing Niching – Super specifying your target market Paleo bar – I should only focus on paleo people, nothing else matters Keto bar Quest Bars Soylent Hampton Creek Beyond Meat Airbnb Examples of startup research Susie Wyshak – Good Food Great Buisness Fancy Food Show The Lean Startup by Eric Ries Who Private Labels? Private Label vs Contract Manufacturing Costco Safeway Target CVS