Podcasts about Food industry

Fresh off destroying the agricultural economy of Sri Lanka, the Great Reset crowd now is urging people to eat insects in order to combat the food shortages that the self-appointed elites have caused. Original Article: "The Great Reset at Work: The Dystopian Transformation of the Food Industry" This Audio Mises Wire is generously sponsored by Christopher Condon.

In this powerful and extremely loaded episode, we deep dive into the myths surrounding plastics and bring you the scientific facts about plastics when it comes to foods, sustainability, and much much more! Prepare to have your mind blown! BIO Dr. Chris DeArmitt is a luminary in the fields of polymers, functional fillers, innovation, and the environmental aspects of plastics. The Fortune 100 come to him for breakthrough solutions to complex technical problems. He is an award-winning speaker with innumerable publications and patents in addition to the books Innovation Abyss and The Plastics Paradox. The Plastics Paradox is the first book to present the science which dispels the myths about plastics and the environment. Media appearances include CBS 60 Minutes, BBC, and Sky News. Dr. DeArmitt is a Fellow of the Institute of Materials, Minerals, and Mining, Fellow of the Royal Society of Chemistry, and a Chartered Chemist. TIMESTAMPS 1:41 Ketogeek and Energy Pod plug and updates 14:53 How did you start your journey into plastics? 16:29 What are misconceptions about and concerns with plastic degradation in the body? 17:35 Should people be concerned about plastic degrading in the body? 18:55 How do plastics get approved for use in the food industry or functional uses? 20:17 What are some common misconceptions about plastics among the public? 21:19 How is plastic greener than glass and paper? 24:14 What about plastic packaging and food-safe plastics? 25:49 What's the story behind BPA? 27:21 What happens to food-safe plastics if you ingest them? Are microplastics and toxins build-up a concern in the body? 29:35 Do plastics cause harm to birds and turtles? 32:09 What can normal people with busy lives do when you start hearing plastics are bad for you? 33:50 Where did all the fear against plastics begin? 36:45 How do plastics decrease waste? 40:54 Why is plastic despised in the modern world? 45:08 What industries were completely changed by plastics? 47:10 What are some great innovations in the polymer world? 52:03 What do activists think of you? 53:44 What makes something “sustainable”? 56:00 What about other materials in the food industry we consider safe could be harmful? 58:50 Were there instances where plastics did cause actual harm and how was it handled? 1:03:04 Are biodegradable polymers better than traditional plastics? 1:04:55 A brief summary of our discussion 1:09:06 Final plugs LINKS Plastic Paradox: Home - Plastics Paradox By Chris DeArmitt Phantom Plastics: Plastic Materials Consultant | Expert Polymer Consulting Services (phantomplastics.com) 20 Minute Video on Plastics: The Great Plastics Distraction Part Two 2021 Ketogeek Website, Shop Energy Pods: KetoGeek | Official Site

Episode 196 is Dan the Food Industry Executive Part 2! More inside information on what's on the way in food prices and availability - and why. Our Patreon supporters asked their questions (yet another reason to be a Patreon supporter). The conversation carries over to the After Show, available exclusively to Patreon supporters. Please support our sponsors US Law Shield,  EMP Shield, Numanna Foods, Backwoods Home Magazine, Jared Savik - Montana Realtor, Lizzy McDaniel - Tennessee Realtor, Minutemen Coffee, and My Kind CBD. We are now part of the Firearms Radio Network. Learn more about our podcast at Prepping 2-0.com.

Episode 196 is Dan the Food Industry Executive Part 2! More inside information on what's on the way in food prices and availability - and why. Our Patreon supporters asked their questions (yet another reason to be a Patreon supporter). The conversation carries over to the After Show, available exclusively to Patreon supporters. Please support our sponsors US Law Shield,  EMP Shield, Numanna Foods, Backwoods Home Magazine, Jared Savik - Montana Realtor, Lizzy McDaniel - Tennessee Realtor, Minutemen Coffee, and My Kind CBD. We are now part of the Firearms Radio Network. Learn more about our podcast at Prepping 2-0.com.

In this week's Original Recipe episode, we revisit episode 49. NOW is the time to prepare and plan for the 4th quarter so that you're ready to maximize sales! Alli details her four KEY steps to planning a strong holiday season: decide, pitch, schedule, and nurture. You'll ensure that you know exactly what you're selling, who you're selling it to, and how to land in those valuable holiday guides and on consumers' minds. To continue the conversation and find more resources to prepare you for the fourth quarter, check out our full show notes by clicking here. This episode is sponsored by our Masterclass on growing your food business! If you found yourself wondering exactly what strategies you'll be planning or how to better nurture buyer relationships, then Retail Ready® is the place for you. Click here to watch our Masterclass and to understand exactly what we cover inside our course, coaching & community - plus how to join our third quarter cohort before the fourth quarter!

Episode 196 is Dan the Food Industry Executive Part 2! More inside information on what's on the way in food prices and availability - and why. Our Patreon supporters asked their questions (yet another reason to be a Patreon supporter). The conversation carries over to the After Show, available exclusively to Patreon supporters. Please support our sponsors US Law Shield, EMP Shield, Numanna Foods, Backwoods Home Magazine, Jared Savik - Montana Realtor, Lizzy McDaniel - Tennessee Realtor, Minutemen Coffee, and My Kind CBD. We are now part of the Firearms Radio Network. Learn more about our podcast at Prepping 2-0.com. --- Support this podcast: https://anchor.fm/contra-radio-network/support

Episode 196 is Dan the Food Industry Executive Part 2! More inside information on what's on the way in food prices and availability - and why. Our Patreon supporters asked their questions (yet another reason to be a Patreon supporter). The conversation carries over to the After Show, available exclusively to Patreon supporters. Please support our sponsors US Law Shield, EMP Shield, Numanna Foods, Backwoods Home Magazine, Jared Savik - Montana Realtor, Lizzy McDaniel - Tennessee Realtor, Minutemen Coffee, and My Kind CBD. We are now part of the Firearms Radio Network. Learn more about our podcast at Prepping 2-0.com.

"There's no industry like the food industry," says Dai Llewellyn. "No other industry encapsulates all of your senses in the same way." Dai is Head Chef of Product Development at Co-Op UK, but it didn't always looks like he would have a successful food career. In fact, he started out studying a business degree: "I fell into a world of business by sort of doing what I thought I was meant to do, or what my parents expected me to do." Everything changed for him when he got his first job in a restaurant. He says he was instantly hooked after experiencing the comradery and fun: "There was just an amazing buzz around the place." Before taking on his role at Co-Op, Dai worked in a number of high-end restaurants, and he used to work in sandwich development at Greencore. He even won some awards, including one for, what he calls "just a chicken sandwich". We think he's being modest. Listen to full episode to find out why he finds the food industry so exciting, why he believes experience is not the be-all and end-all, and what you can expect to earn if you manage to have a career as successful as Dai's. Dai Llewellyn, Executive Chef of Product Development, Co-Op UK Dai has always been fascinated with food, not only the creative, immersive nature of it but its power to share heritage and stories. His food journey started within a small local restaurant in his hometown of Mumbles, Swansea learning and soaking up the hustle and buzz the hospitality industry has to offer before he made the decision to further and test himself in fine dining and made the move to London. He was lucky enough to work in some great kitchens and gain several mentors within the industry which have immensely helped shape his career so far. It is the continuous learning element of food that drove him to make the change out of restaurants and into product development. Starting with food manufactures such as Greencore and Bakkavor and brands such as Charlie Bigham's was a amazing journey into food retail and gave him great understanding of the processes, teams and challenges faced. He has also had experience within retailers themselves having previously held positions in Waitrose and now in his current role as Executive Chef of Product Development at Co-Op. His current role help bring together food trends and culinary knowledge to support the team's of product developers to deliver not only new and exciting products but delicious, convenient, accessible food and drink.

It's fair to say that brothers Charlie and Andy Nelson are ambitious entrepreneurs. “Take over the world” was an actual phrase in their first business plan. And since resurrecting Nelson's Green Brier Distillery, a company founded by their great-great-great grandfather in the 1800s, they've envisioned a future in which the brand's Tennessee whiskey, which was once one of the best known in America, is again among the biggest names in the spirits business. Although their ultimate goal remains the same, the strategy has evolved. Years of planning, refining and building have come with tempered expectations in terms of the time and resources required to achieve their vision. And that's okay, they'll tell you. Charlie and Andy's accomplishments this far has been  recognized by one of the largest beverage companies in the world, Constellation Brands, which first invested in Nelson's Green Brier Distillery in 2016 and acquired a majority stake in the company three years later. In an interview recorded on location at annual spirits convention Tales of the Cocktail, the Nelson brothers spoke about their interest in bringing back to life their ancestor's brand, why it was imperative to align with industry experts and how to bring them into the fold and why they never wanted to be the smartest people in the room when starting the company. They also explained why they turned down millions of dollars during one of their first funding rounds, the critical impact of having a brick and mortar home for Nelson's Green Brier Distillery and how they are adjusting to new roles and responsibilities since Constellation's investment. Show notes: 0:42: Interview: Charlie & Andy Nelson, Co-Founders, Nelson's Green Brier Distillery – Taste Radio editor Ray Latif met with the Nelson Brothers at the Ritz Carlton New Orleans where they chatted about their first meeting in New York City before Charlie shared a brief history of the brand and Andy shared the best place for honky tonk music and fried baloney sandwiches in their hometown of Nashville. They also spoke about the research and planning they undertook prior to launching Nelson's Green Brier Distillery, how thoughtful networking was critical to identifying brand partners and advisors and how their father helped address a challenging funding decision. Later, they explained how the opening of their Nashville distillery validated the company in the eyes of some potential investors and strategic partners, how they assessed Constellation's offer to invest and eventually acquire a controlling stake in the company and why giant killers need to be patient.  Brands in this episode: Nelson's Green Brier Distillery, Angel's Envy, Jack Daniel's

Serial entrepreneur, Bobbi Giudicelli, founded Read The Ingredients with her eldest son with the mission to help people eat clean, find their energy and live their passion. Bobbi's journey from severe eating disorders to Whole-Food Plant-Based (WFPB) food choices brought her to co-found this latest venture. Read The ingredients offers the cleanest full-meal (breakfast/lunch), baked and packaged products on the market. Bobbi is also the author of "Freedom From A Toxic Relationship With Food" which shares her struggles with food issues and offers support to others who struggle with their relationship with food.Get to know Bobbi Giudicelli and Read The Ingredients: www.rtifoods.com“I can't stress that enough: if you're gonna go into different industries—it is all about the inner workings of the industry—It's all about who you know, it's all about aligning yourself with vendors and partners and employees. Who are the right people? Building relationships is the key to a successful business. I don't care what product you have, I don't care what you're doing. If you can't build successful relationships with vendors, with customers, with employees—don't even bother.”—Bobbi Giudicelli

In Episode 195, Dan the Food Industry Executive is back by popular demand! He gives you inside information on what's coming with food prices and availability - and why. Our Patreon supporters got to ask him their questions (which is yet another reason to be a Patreon supporter). We continue the conversation in the After Show, which is available exclusively to Patreon supporters. Please support our sponsors US Law Shield,  EMP Shield, Numanna Foods, Backwoods Home Magazine, Jared Savik - Montana Realtor, Lizzy McDaniel - Tennessee Realtor, Minutemen Coffee, and My Kind CBD. We are now part of the Firearms Radio Network. Learn more about our podcast at Prepping 2-0.com.

In this episode, BevNET reporter Brad Avery joined Taste Radio's regular hosts and discussed his recent article about an innovative “scent-flavored hydration system” that is making inroads in the U.S.  They also spoke about 7-Eleven's embrace of upstart brands and shared personal takes on several new products, including grain-free donuts and spicy (if not NOSH-y) potato chips. Also in this podcast: a brief recap of annual cocktail convention Tales of The Cocktail and the latest edition of The Maxi Minutes. Show notes: 0:48: We're All About The Hot, Hot, Hot. Tasty Treats Also Please Us. Brad Has Accepted The Challenge. – The hosts chatted about New Orleans, the site of the 2022 Tales of The Cocktail event, beignet-flavored beverages and PepsiCo's recent investment in a brand of refillable water bottles and scented “flavor” pods. They also discussed the ascendance of grain-free snack and bakery brand Soozy's, the market launch of a traditional salsa and new beverage brand with a proprietary sweetener blend. Oh, and Brad committed to setting his mouth on fire. 26:45: An On The Ground Report From Tales – Ray discussed takeaways from Tales of The Cocktail, which was held from July 24-29 in New Orleans. Notably, the convention highlighted the restaurant and spirit industry's continued focus on premium brands and ingredients, low and no ABV cocktails and ethnic spirits easing their way onto bar backs and liquor store shelves. 30:40: The Maxi Minutes, Part 5 – LDR Ventures co-founder Maxine Kozler Koven discussed effective ways for brands to achieve a high rate of sell through, tips on aligning with merchandising and demo agencies, and the value of having experienced industry professionals on your team (especially when courting investors). Brands in this episode: PulpoLoco Sangria, Ohza, Agua Bonita, Freestyle Snacks, Honey Bunchies, Chunk Nibbles, Tosi, Soozy's, Tia Lupita, Oathaus, Pringles, The Good Crisp, Paqui, Simple Mills, Inura, Faubourg Brewing Company, Italicus, iichiko, Campari, Wild Turkey, Crafthouse Cocktails, Batch & Bottle, Hendrick's Gin, Glenfiddich, Perrier, Nelson's Greenbrier Distillery, Johnnie Walker

In Episode 195, Dan the Food Industry Executive is back by popular demand! He gives you inside information on what's coming with food prices and availability - and why. Our Patreon supporters got to ask him their questions (which is yet another reason to be a Patreon supporter). We continue the conversation in the After Show, which is available exclusively to Patreon supporters. Please support our sponsors US Law Shield, EMP Shield, Numanna Foods, Backwoods Home Magazine, Jared Savik - Montana Realtor, Lizzy McDaniel - Tennessee Realtor, Minutemen Coffee, and My Kind CBD. We are now part of the Firearms Radio Network. Learn more about our podcast at Prepping 2-0.com. --- Support this podcast: https://anchor.fm/contra-radio-network/support

In Episode 195, Dan the Food Industry Executive is back by popular demand! He gives you inside information on what's coming with food prices and availability - and why. Our Patreon supporters got to ask him their questions (which is yet another reason to be a Patreon supporter). We continue the conversation in the After Show, which is available exclusively to Patreon supporters. Please support our sponsors US Law Shield, EMP Shield, Numanna Foods, Backwoods Home Magazine, Jared Savik - Montana Realtor, Lizzy McDaniel - Tennessee Realtor, Minutemen Coffee, and My Kind CBD. We are now part of the Firearms Radio Network. Learn more about our podcast at Prepping 2-0.com.

We've been hearing so much about what it potentially means to be in a recession, especially around COGS, financials, our margins, and more. But I tackle the elephant in the room: sales strategy. In our 156th episode this week, I'll cover: Why a potential recession does NOT mean you should give up on sales strategies How brands are still seeing huge wins even with supply chain challenges and labor shortages Once you listen in, you'll be motivated to continue your sales tactics and confirm your next steps! For our full show notes and even more resources on strategy and tips, check out our full show notes by clicking here! This episode is sponsored by our Masterclass on growing your food business! The students in Retail Ready® all joined after watching my Masterclass and recognizing that they had the potential to grow their sales even more. Click here to watch and to understand exactly what we cover inside our course, coaching & community - plus how to join our third quarter cohort!

In Episode 195, Dan the Food Industry Executive is back by popular demand! He gives you inside information on what's coming with food prices and availability - and why. Our Patreon supporters got to ask him their questions (which is yet another reason to be a Patreon supporter). We continue the conversation in the After Show, which is available exclusively to Patreon supporters. Please support our sponsors US Law Shield,  EMP Shield, Numanna Foods, Backwoods Home Magazine, Jared Savik - Montana Realtor, Lizzy McDaniel - Tennessee Realtor, Minutemen Coffee, and My Kind CBD. We are now part of the Firearms Radio Network. Learn more about our podcast at Prepping 2-0.com.

There were a few chuckles when Morgan McLachlan launched her first spirit brand, a vodka crafted from California clementines. Yet, while its novelty may have amused some in the beverage alcohol industry, the product represented a foundation for her now acclaimed distilling philosophy, which is focused on botanical-based spirits.  The co-founder, chief product officer and master distiller of Los Angeles-based brand AMASS, Morgan describes the company as born out of “a desire for quotidian pleasures made better by plants.” Launched in 2018, AMASS produces a variety of spirits, including its flagship dry gin, and in recent years extended into hard seltzers as well as personal care and beauty products, such as liquid soap, hand sanitizer and candles. Earlier this year, McLachlan introduced De Soi, a line of sparkling ready-to-drink non-alcoholic apéritifs. Co-founded by global pop star Katy Perry, De Soi was designed as a brand for mindful, yet also refined, consumption. The line includes three expressions each made with botanicals like blackcurrant, birch and yuzu and functional ingredients, including reishi mushroom, ashwagandha and maca. In an interview featured in this episode, McLachlan spoke about her transition from a career in the film industry to the spirits business and how the former guided her focus on creative distilling methods. She also discussed how AMASS developed its distinctive branding and positioning, the company's decision to incorporate lifestyle products into its portfolio, how De Soi is an expression of a new phase in her life and the origins of her partnership with Katy Perry. Show notes: 0:42: Interview: Morgan McLachlan, Co-Founder/Master Distiller, AMASS and Co-Founder, De Soi – McLachlan and Taste Radio editor Ray Latif riffed on the latter's pronunciation skills before discussing an industry honor bestowed upon the entrepreneur, exploring Los Angeles' micro-climates and why she decided to distill citrus for her first spirit. She also discussed how she applied her experience growing up in an artistic family into distilling, how blurring beverage categories has impacted drinking culture, how she joined AMASS as a co-founder and helped establish its positioning as both luxury and accessible. Later, she discussed the expansion of the AMASS portfolio, the launch of and roadmap for the distillery's RTD cocktails, why De Soi was established as an independent brand, the formulation of products and how Katy Perry is involved in planning and operations for the upstart company. Brands in this episode: AMASS, De Soi

This week's 155th episode wraps up our final three-part mini-series on the lessons learned from successful seven-figure CPG brands, with Umai Marketing cofounders Karin Samelson and Alison Smith, and the Head of Marketing at Rodeo CPG, Adam Pollack. In this episode, Alison and Karin guide us through the three levers of digital marketing necessary for success.  Hear them touch upon: Why social media marketing, paid social, and email marketing are the three most important marketing levers for emerging CPG brands Which KPIs you need to track to make informed decisions When to know if you're ready to expand past those three, and what to prioritize next in your business Alison and Karin's insights clarify so much of the confusion around which marketing tactics to explore, when. As this is the final episode in our mini-series, make sure that you've listened to the first two shows on our insights on operation strategy in episode 153 here and on retail strategy in episode 154 here! GIVEAWAY: In celebration of this mini-series, we're giving away a 60-minute, 1:1 session with each Rodeo CPG, Umai Marketing and Food Biz Wiz, in which you can ask any and all things operations, retail, and digital marketing! Click here for the full show notes and details on how to enter before the giveaway closes on 11:59pm CST on July 21st, 2022. This episode is sponsored by our Masterclass! If you listened to these mini-series episodes and nodded your head along when we talked about the importance of having a plan, then click here to watch our free masterclass. It focuses on the steps and strategy to growing your food business and shows exactly what we cover inside of Retail Ready®, our course for CPG brands that want to get onto shelves and have high sales once there!

When prominent beverage investor and entrepreneur Clayton Christopher calls your brand “a winner,” you're probably doing a few things right. And in the case of Onda, a premium tequila seltzer brand, the description seems spot on. Christopher's praise came after he joined as a board member and equity shareholder in 2021 as part of  a $5 million Series A funding round. At the time, he noted “the potential of the category, the positioning of the brand and the strength of the team” as key reasons for his investment.   Packaged in bright orange 12 oz. slim cans, Onda is made from a blend of blanco tequila, sparkling water and real fruit juice. Available in eight flavors, each can contains 5% ABV, 100 calories and no added sugar. Last year, Onda expanded distribution to over 10,000 retail accounts in 31 states, including Publix, Total Wine, Trader Joe's, Whole Foods, Walmart, Costco, Safeway, Albertsons and BevMo. Onda achieved over 700% growth in 2021 and emerged as the third-best selling brand of tequila-based seltzers, according to Nielsen data. In June, Onda announced a $12.5 million growth round led by existing investors, including Christopher, investment firm Aria Growth Partners, venture platform 25madison and several high-profile athletes, musicians and entertainers.  In an interview featured in this episode, Onda co-founder and CEO Noah Gray talked about Onda's origins as a “trade up” concept and how a confluence of premium ingredients and striking package design have resulted in strong consumer trial and repurchase. He also explained what up-and-down-the-street sales informed the team about effective retailing and merchandising and how he landed meetings with and won over high-profile investors, including Christopher and former President & CEO of Moët Hennessy Jim Clerkin. Show notes: 0:42: Interview: Noah Gray, Co-Founder & CEO, Onda – Gray spoke with Taste Radio editor Ray Latif about his unexpected career in the beverage alcohol business, how a recent tweet encapsulates Onda's genesis, aligning liquid and package harmoniously and why the products are positioned as an affordable luxury. He also discussed how, disrupted by the onset of the pandemic, Onda pivoted its retail launch strategy to door-to-door sales model, and the importance of optimizing merchandising  in driving velocity. Later, Gray explained how Onda assesses a growing pool of tequila seltzer brands, attracting industry veterans to a young company and how the team determined capital needs and the most effective ways to deploy new funding. Brands in this episode: Onda, Sweet Leaf Tea, Deep Eddy Vodka

Pure Delish began life in 1997 as a small christmas cake business Kaz Staples started while strapped for cash and raising two small boys. An approach from the first Farro Fresh saw it venture into museli-making and then into the high-end breakfast cereals and snack bar market. Kaz was awarded an Order of Merit in 2019 for her services to the food industry. Her challenges with the business, struggles with cancer - both her own - and her loved ones, and the difficult decision to sell Pure Delish in are captured in her new book Cereal Entrepreneur: A story of grit, courage and crunch goodness.

Innovation is a given in the food industry as companies look for new ways to meet the always changing demands of consumers. Our Sarah Muirhead was on the trade show floor in Chicago this past week at IFT First to learn about some of the products that are under development and to talk with the experts involved in moving new products from concept to the dinner table. One of the experts she caught up with was Dr. Ray Matulka with the Burdock Group, who provided insight into food regulation and labeling on novel food ingredients and processes, including alternative meat and dairy products.  

Taste Radio's hosts discussed several recently announced collaborations, including those of high-profile drink brands that have aligned to create new RTD cocktails, a well-known entertainer and an upstart energy drink company and a humanitarian initiative that connects with better-for-you brands. They also chatted about notable new products, including a line of shelf-stable tamales, NA wine and beer and a protein bar with a somewhat odd name. Show notes: 0:52: It Wasn't Intended To Be A “Gotcha.” The Uniform, Upgraded. Cookies Make Ray Happy. – After a brief chat about the perpetual problem of uneven heating and cooling in offices, Ray puts John on the spot about a prediction that came true and the hosts collectively spoke about what moves their needles for canned cocktails. They also praised UNSTUCK, an initiative that connects leading CPG brands with suppliers that hire refugees, offered mixed opinions about a brand-centric music video and lauded innovative new products, in particular an amaretto-flavored cola, spiked aguas frescas and soft, doughy cookies. Brands in this episode: Coca-Cola, Jack Daniel's, Frecsa, Simply, Vita Coco, Captain Morgan, Topo Chico, Chobani, That's it, La Colombe, GoodPop, Petit Pot, Pitaya Foods, Joyburst, Gruvi, Visitor Beer, Fillo's, A Dozen Cousins, Calidad, Jambar, Powerbar, Ghia, Brooklyn Cannery, Bell's Cookie Co.

We are back for our second episode of our mini-series on the lessons learned from successful seven-figure CPG brands! Once again, Adam Pollack, the Head of Marketing for Rodeo CPG, and Karin Samelson and Alison Smith, the cofounders of Umai Marketing, join as our co-hosts. In this week's episode, Adam, Alison, and Karin ask me critical questions on retail strategy. We cover: My golden rule for trying to get ON retail shelves What you need to remember when approaching buyers What common mistakes you should avoid when trying to increase velocity Once you listen in, you'll have actionable next steps for getting onto and selling off the shelf! Find the first episode of this mini-series at this link or on your favorite podcast player. GIVEAWAY: In celebration of this mini series, we're giving away a 60-minute, 1:1 session with each Rodeo CPG, Umai Marketing and Food Biz Wiz, in which you can ask any and all things operations, retail, and digital marketing! Click here for the full show notes and details on how to enter before the giveaway closes on 11:59pm CST on July 21st, 2022. As promised in the episode, I've created a freebie workbook outlining 100 Buyer No's, which will walk you through preparing for any possible objection and guide you in crafting a rebuttal that lets buyers know you are ready to get on and sell off their shelf. Find the free download here!

Ten years ago, Alison Cayne opened a cooking school in New York City called Haven's Kitchen. The goal was simple: help local residents learn how to make better food at home and enjoy doing it. Although the pandemic forced the school to shut its doors in 2020, the mission of Haven's Kitchen lives on in the form of an eponymous consumer brand of refrigerated sauces. Available in eight globally-inspired flavors, including Golden Turmeric Tahini, Edamame Green Goddess and Herby Chimichurri, the sauces are packaged in transparent, squeezable eco-friendly pouches. The products debuted in 2018 and are now available in over 2,000 locations, including at Whole Foods, Target, Sprouts, Giant and Foxtrot. Much of the retail growth has come over the past two years and reflects the brand's surging sales: a 500% year-over-year increase in 2020 and +80% in 2021. In an interview featured in this episode, Cayne spoke about the origins of Haven's Kitchen, the impact of the brand's innovative packaging and striking label design on trial, why emphasizing use case and occasion is critical for consumer adoption and repurchase and how effective merchandising of the products has enabled it to become “the ultimate basket builder.” She also explained how to use anecdotal data effectively when pitching to retail buyers, navigating the challenge of uneven retail pricing and how she found a co-packer that would invest in the brand's future. Show notes: 0:42: Interview: Alison Cayne, Founder & CEO, Haven's Kitchen – Taste Radio editor Ray Latif met with Cayne at Haven's Kitchen's test kitchen and office in the Soho neighborhood of Manhattan where they chatted about nostalgic snacks, her team's desire to return to an IRL work setting and Whole Foods' influence on the launch of Haven's Kitchen sauces. She also explained the reason behind the brand name, how the company successfully broke traditional rules of branding and package design, educating mainstream consumers about esoteric flavors and why Chobani's head of innovation told her to stop innovating. Later, she spoke about how an argument with her partner led to an emphasis on gross margin, why she's bullish on Target, despite the chain's pricing strategy, and why her podcast has been beneficial to her education about the food industry. Brands in this episode: Haven's Kitchen, SOMOS Foods, Kind Snacks, Cholula, Chobani, A Dozen Cousins, Sabra, Perfect Snacks, Lucky Charms, Snickers, Ithaca Hummus, Spudsy, Sir Kensington's, Momofuku

Dr. Detwiler is the Assistant Dean at Northeastern University's College of Professional Studies and the Lead Faculty of the Master of Science in Regulatory Affairs of Food and Food Industries. As an Associate Teaching Professor of food regulatory policy, he has specialized in food safety, global economics of food and agriculture, Blockchain, and food authenticity. About Mackenzie Amyx Gen Z authority. Website: http://mackenzieamyx.com/ Instagram: @mackenzieamyx YouTube: https://www.youtube.com/channel/UC3lo5qcDh5MRhzjqieg7szg?view_as=public

Episode 153 begins a three part mini-series that we're hosting with Adam Pollack, the Head of Marketing for Rodeo CPG, and Karin Samelson and Alison Smith, the cofounders of Umai Marketing, on the lessons learned from successful seven-figure CPG brands. In this episode, we zoom in on operations through the following topics: Why knowing demand, production, procurement, and cashflow are ESSENTIAL for solid planning Which plans brands need to make and a Rodeo CPG tool for planning How saying ‘no' and confirming your copacker's constraints help you execute your plans After hearing Adam's ops wisdom, you'll be motivated to dive into your own strategy! You can check out the Rodeo CPG planning tool and more about Rodeo CPG,  at our full show notes here. In our next episodes, you'll hear more about retail strategy and then digital marketing. This episode is sponsored by our Retail Roadmap! As you hear in this episode, it's more important than ever to know what it takes to get ON the retail shelf - be it a physical or digital shelf - AND have high sales once you're there. Find our free, nine-step guide to building a brand that flies off the shelf by clicking here so that you're planning for each next step NOW.

My last episode with Frank Mitloehner, PhD was so popular I wanted to have him back on the show to give us an update on what's going on in the world of beef. Frank is a professor in the Department of Animal Science at UC Davis and is the director of the CLEAR Center. This episode is short but it is packed with information.  Episode resources and transcripts are available at www.sustainabledish.com Episode Credits: Thank you to all who've made this show possible. Our hosts are Diana Rodgers and James Connelly. Our producer is Emily Soape. And of course, we are grateful for our sponsors, Patreon supporters, and listeners. Patrons get access to ad-free podcasts, exclusive videos, and a discussion community plus so much more. Go to sustainabledish.com/join to support my work.

Taste Radio's hosts riffed on Bang founder/CEO Jack Owoc's unforgettable stage appearance at BevNET Live Summer 2022, M&A headlines in the business of beer and food, why it's important to stay connected to our newsrooms and notable new products, including pickle-infused hummus and a fizzy drink inspired by the flavors of Korean cuisine. We also feature our latest edition of The Maxi Minutes for a conversation about what investors don't want to hear in a pitch. Show notes: 0:52: A Free Tee, John Was Glued To His Screen, Three Stars… And Vegan, Steaming At Home – The episode opens with a reminder on how to get a free Taste Radio t-shirt (hint: it's really easy), a less-than-craven take on a ‘bang' up interview and how Jacqui convinced Ray that Michelin might have it right when it comes to a high-end restaurant. The hosts also discussed the recent acquisition of  two well-known brands, why samples are really helpful and why Ray is excited about coming back to BevNET HQ. 26:25: The Maxi Minutes, Part 4 –  Maxine Kozler Koven, the co-managing director of Los Angeles-based investment firm LDR Ventures, advised listeners on what not to say to a potential investor and also tackles the timely topic of supply chain challenges and how to address them with your funding partners. Brands in this episode: Bang Energy, Clif Bar, Stone Brewing, Soultopia, Teaonic, Parch, Halmi, Berry Bissap, Vermont Smoke & Cure, Razorwire Energy, Ithaca Hummus, Grillo's, Snow Days, Wholly Veggie, FOMO Baking Co., Ruani

In this week's episode 152 of the Food Biz Wiz® Podcast, we kick off our 14th season with a rapid-fire episode to answer students' most recent pressing questions. I'll covers a wide range of topics, including: How brands can navigate pitches through supply chain issues & inflation What brands can focus on NOW as we head into the summer months Some of my tough love on sales strategy Two questions to ask yourself when considering if you're ready for PR How to follow up from Fancy Food…even if you haven't followed up yet! Click here for the full show notes and to join us in our private Facebook group, or to connect with me on Instagram. This episode is sponsored by our Masterclass! Click here to watch our free masterclass on growing your food business and to understand exactly what we cover inside our course, coaching & community - plus how to join us!

In this episode of Causes or Cures, Dr. Eeks chats with Dr. Melissa Mialon about how the food industry influences public health policy and nutritional guidelines. She will describe the many characters of the food industry, what corporate political activity is and how they use it to influence health policy and nutritional guidelines, food labels, conflicts of interests involving decisionmakers of important nutritional guidelines, how the industry biases the scientific evidence base and what we can do to make sure the system is not biased towards food industry interests and profits. Dr. Mialon is a food engineer, a Research Assitant Professor at Trinity College, Dublin and an honorary Research Fellow at the University of San Paulo in Brazil. She is also an independent consultant currently working in France. She works for many health and consumer organizations, including the WHO, Blommberg Philanthropies and the Ministry of Health Ghana and is the co-cordinator of the Governance, Ethics and Conflicts of Interestin Public Health. She is highly published in the area of how the food industry influences health policy in numerous countries and is the author of a recent book, Big Food and CIE.  You can learn more about her and read her publications on her website here. To contact Dr. Eeks, do so through bloomingwellness.comOr follow her on Instagram here.Twitter here.Or Facebook here.Subscribe to her newsletter here!

Chana Davis is a scientist and mother of three young children who lives in Vancouver, Canada. She completed her PhD in genetics at Stanford University, with Dr. Pat Brown (biochemist turned founder of Impossible Foods). Her thesis work on the human microbiome was known as “the baby poop project”. Davis then spent a decade working in biomedical research, with a focus on cancer and molecular diagnostics.   In 2018, she changed gears to focus on science communication and founded Fueled by Science. Through her website, podcast, and social media channels, Chana shares her evidence-based approach to navigating life, from nutrition, to fitness, to vaccines and, now, menopause. She also dishes practical advice and recipes for dialing up the plants on your plate.   Additional resources for this podcast: This Impossible explainer gives the full scoop: https://faq.impossiblefoods.com/hc/en-us/articles/360034767354   Also, here's Impossible's published study on safety evaluation: Safety Evaluation of Soy Leghemoglobin Protein Preparation Derived From Pichia pastoris, Intended for Use as a Flavor Catalyst in Plant-Based Meat   Just for kicks, here are a few references on solubility: Rheological and Solubility Properties of Soy Protein Isolate Comparison of physicochemical and emulsifying properties of commercial pea protein powders Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry   This one gives you a sense of the complex biochemistry of food science:  Effects of whey and soy protein addition on bread rheological property of wheat flour Chana is passionate about fighting hype, myths, and misinformation and giving others the tools to do the same.    Where to find her: Website: Fueled by Science Podcast: Get Real Health with Dr. Davis Social: @fueledbyscience (Instagram, Facebook, Twitter)  Dear Pandemic - Great resource for COVID Q&A Special thanks to Women's Best for their support.Head to http://womens.best/amandathebe and use THEBE20 for 20% off the entire store.Are you enjoying the podcast? Would you like a  FREE copy of my 12 Week Core Program, ABS ON FIRE? All you need to do are 3 simple steps: Subscribe so you never miss an episode Leave a review on iTunes or Google Play Then head to amandathebe.com/abs-on-fire to claim your free download. Much Love, Amanda x  www.amandathebe.com

Supporting A Nonviolent World By Living Vegan - Hope Bohanec - Interview Hope Bohanec • https://www.onegreenplanet.org/author/hope_bohanec/• Book - The Ultimate Betrayal: Is There Happy Meat? OLYMPUS DIGITAL CAMERAHope Bohanec has been active in animal protection and environmental activism for 30 years and has published the book http://www.the-ultimate-betrayal.com/ She is the Projects Manager for the national non-profit http://www.upc-online.org/, the host of the http://www.hopefortheanimalspodcast.org/, and the Executive Director of http://www.socoveg.org/, a California based vegan advocacy organization. Over the last three decades, Hope has given countless presentations, written innumerable articles, and contributed chapters to two anthologies. She has organized hundreds of events including UPC's annual Conscious Eating Conference and the http://www.socovegfest.org/. #HopeBohanec #TheRealTruthAboutHealth  #Factoryfarms #SustainableFoods #HealthyEating CLICK HERE - To Checkout Our MEMBERSHIP CLUB: http://www.realtruthtalks.com  • Social Media ChannelsFacebook: https://www.facebook.com/TRTAHConferenceInstagram : https://www.instagram.com/therealtruthabouthealth/ Twitter: https://twitter.com/RTAHealth Linkedin: https://www.linkedin.com/company/the-real-truth-about-health-conference/ Youtube: https://www.youtube.com/c/TheRealTruthAboutHealth    • Check out our Podcasts  Visit us on Apple Podcast and Itunes search:  The Real Truth About Health Free 17 Day Live Online Conference Podcast Amazon: https://music.amazon.com/podcasts/23a037be-99dd-4099-b9e0-1cad50774b5a/real-truth-about-health-live-online-conference-podcastSpotify: https://open.spotify.com/show/0RZbS2BafJIEzHYyThm83J Google:https://www.google.com/podcasts?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS8yM0ZqRWNTMg%3D%3DStitcher: https://www.stitcher.com/podcast/real-truth-about-health-live-online-conference-podcastAudacy: https://go.audacy.com/partner-podcast-listen-real-truth-about-health-live-online-conference-podcastiHeartRadio: https://www.iheart.com/podcast/269-real-truth-about-health-li-85932821/ Deezer: https://www.deezer.com/us/show/2867272 Reason: https://reason.fm/podcast/real-truth-about-health-live-online-conference-podcast • Other Video ChannelsYoutube:https://www.youtube.com/c/TheRealTruthAboutHealthVimeo:https://vimeo.com/channels/1733189Rumble:  https://rumble.com/c/c-1111513 Facebook:https://www.facebook.com/TRTAHConference/videos/?ref=page_internal DailyMotion: https://www.dailymotion.com/TheRealTruthAboutHealth BitChute:https://www.bitchute.com/channel/JQryXTPDOMih/ Disclaimer:Medical and Health information changes constantly. Therefore, the information provided in this podcast should not be considered current, complete, or exhaustive. Reliance on any information provided in this podcast is solely at your own risk. The Real Truth About Health does not recommend or endorse any specific tests, products, procedures, or opinions referenced in the following podcasts, nor does it exercise any authority or editorial control over that material. The Real Truth About Health provides a forum for discussion of public health issues. The views and opinions of our panelists do not necessarily reflect those of The Real Truth About Health and are provided by those panelists in their individual capacities. The Real Truth About Health has not reviewed or evaluated those statements or claims. 

When Ibraheem Basir launched A Dozen Cousins in 2018, retail buyers questioned the marketability of the brand's first products, a line of premium-positioned cooked beans. Four years later, those buyers are asking a different question: “How do we keep up with consumer demand?” A former marketing executive with General Mills, Basir founded A Dozen Cousins to increase accessibility of better-for-you food within Black and Latino communities via healthy ingredients, authentic seasonings and convenient preparation. Available in varieties such as Mexican Cowboy Pinto Beans and Trini Chickpea Curry, the beans are packaged in microwavable pouches that can be heated in 60 seconds. As A Dozen Cousins expanded distribution, the brand found traction with a broad variety of consumers seeking a quick, flavorful meal or side dish. The company has since added two complementary product lines – bone-broth cooked rice and seasoning sauces for rice and meat dishes – and widened its presence in stores across retail channels, including Whole Foods, Walmart, Trader Joes, Kroger and REI. In an interview featured in this episode, Basir spoke about how the brand's initial focus has evolved, working with co-manufacturing partners to ensure quality standards, why sampling was critical to its development and why keeping a foot in the familiar is a key tenet of its innovation strategy. He also explained why A Dozen Cousins is relatively quiet about raising capital and shared his take on improved opportunities and continuing challenges for BIPOC food entrepreneurs. Show notes: 0:42: Interview: Ibraheem Basir, Founder & CEO, A Dozen Cousins – Basir spoke with Taste Radio editor Ray Latif at NOSH Live Summer 2022 where they discussed their shared experience growing up in large families, alternate names for A Dozen Cousins and how the brand addresses “two different levels” of consumer needs. Basir also spoke about how he prepared for a national launch at Whole Foods while the brand was still in its infancy, the impact of his experience as an employee at a large food conglomerate, what social media taught the company about the unexpected ways consumers used the beans and what moved the needle for retail buyers that were initially skeptical about the brand. Later, he explained why the launch of A Dozen Cousins' rice was about creating something “additive” to the category, why he wants the brand to be “in the middle of the spectrum” when it comes to innovation, the reason the company isn't vocal about funding and why he points to the lack of “insider knowledge” as a hurdle for BIPOC founders. Brands in this episode: A Dozen Cousins, Annie's

This week, Charlie brings us another episode of the “Is It Worth It, Charlie?” series. In it, Charlie e-meets with Annabel Kalmar, director of Tea Rebellion, to discuss if she should continue to work with a distributor. Working with a distributor is perhaps one of the most critical things you'll think through when trying to expand into more retailers. In this episode, Charlie and Annabel consider the following: What benefits Tea Rebellion has experienced from working with a distributor What challenges arise How Tea Rebellion's mission, values, and logistics fit with working with a distributor After talking through all these considerations, Annabel has a clearer understanding of her next steps! Charlie Berkinshaw is our VP of Student Success here at Food Biz Wiz, as well as the Founder of Element Shrub, a RTD and concentrate beverage line, and a Founding Partner of The Fountain Inn, a spirits tasting room in Washington, D.C. Charlie supports our students day in and day out, answering questions just like this in our private Retail Ready® student community and on our bi-weekly coaching calls.  Click over to our full show notes here so that you can see more of our resources and can check out more about Tea Rebellion. This episode is sponsored by our Masterclass! Click here to watch our free masterclass on growing your food business and to understand exactly what we cover inside our course, coaching & community - plus how to join our second quarter cohort!

Corey Mintz is a freelance food reporter (New York Times, Globe and Mail, Eater and others), focusing on the intersection between food with labor, politics, farming, ethics and culture. He has been a cook, a restaurant critic and is the author of How to Host a Dinner Party, which chronicled 192 dinner parties he hosted with fascinating people including politicians, refugees, criminals, artists, academics, acupuncturists, hi-rise window washers, competitive barbecuers and one monkey. Get The Next Supper: The End of Restaurants as We Knew Them, and What Comes After RIGHT HERE! Check out episode 845 with Corey Rosen as mentioned in today's episode! Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Big change starts with little change." Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable   Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan. Contact info: Website: coreymintz.ca Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Corey Mintz for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

This week is a solo episode. The topic was prompted by Ray Delucci of Line Cook Thoughts who posed the question "How do you motivate your staff in the food industry?" My reply was "Find out what their goals are, and where they see their path going. Then, try to help them get to that place, even if it means that they'll leave you and go elsewhere eventually. Too many bosses try to hold their employees back." But I wanted to dig deeper, so here's a little more. I talk about mentorship, knowing what your employees are looking for, and where the responsibility lies. I would love for you to weigh in. DM me on Instagram or drop a comment when I post the episode there. Sponsor- The United States Personal Chef AssociationWhile the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the upcoming events for USPCA is their annual conference scheduled for July 7-10 at the Hyatt Regency in Sarasota, FL. Featuring speakers and classes, the conference allows chefs to hone their skills and network with like-minded business people, and is open to all chefs in the industry.For those who supply the industry, it's a chance to reach decision-makers and the buyers of products. Chefs Without Restaurants listeners can use promo code CWR50 to save $50 on registration. Please contact Angela at aprather@uspca.com for information on becoming a member, attending the conferences, or exhibiting. Sponsor- Vosteed KnivesAre you looking for top quality kitchen knives for dad this Father's Day? Well, look no further than Vosteed. With over two decades of experience, Vosteed knives are durable, well-balanced and comfortable to use. You'll find that these knives have a razor sharp edge, robust and strong full-tang construction, and perfectly engineered ergonomics. These high carbon steel blades will definitely get the job done in the kitchen.  Right now, you can use discount code VOSTEED15 to get 15% off your order. Go to the Vosteed store on Amazon to order yours now. Check out the Vosteed website, Instagram page and Facebook group.If you enjoy the show and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bite 

It's rare for an entrepreneurial food or beverage brand to generate a billion dollars in annual revenue. Yet that hasn't kept ambitious founders from envisioning a 10-figure future for their companies. Yanni Hufnagel, the founder and CEO of Lemon Perfect, is one of those aspiring leaders, and based on the trajectory for his brand this far, he has a realistic shot. Launched in 2018, Lemon Perfect markets a line of low-calorie, lemon-flavored water. Positioned as hydration beverages, the USDA certified organic drinks come in seven varieties each sweetened with a blend of erythritol and stevia and containing five calories per 12 oz. bottle.    Available nationwide at Publix, Kroger, Whole Foods and Ralph's, Lemon Perfect anticipates over $60 million in sales and a retail footprint of over 40,000 doors by the end of 2022 as it expands into Costco, CVS, Walmart and Target. Earlier this year, the company closed on a $31 million Series A funding round that included a high-profile roster of celebrity investors headlined by music icon Beyoncé Knowles-Carter. The recent financing brought Lemon Perfect's total funding to $42.2 million and a valuation of over $100 million. In an interview featured in this episode, Hufnagel spoke about his overarching vision for Lemon Perfect, the parallels between coaching college basketball and running a beverage company, why nailing “the big decisions” has been critical to the brand's development and how his perspective on gross margin has evolved. He also explained why Lemon Perfect has invested heavily in field sales, how he cultivated a culture of hustle and commitment and why he says that he's never sold the brand to an investor.   Show notes: 0:42: Interview: Yanni Hufnagel, Founder & CEO, Lemon Perfect – Before diving into Lemon Perfect's backstory, Hufnagel and Taste Radio editor Ray Latif chatted about the entrepreneur's Instagram handle, his brief flirtation with investment banking and the origin of the brand's name. Hufnagel also discussed the simplicity of Lemon Perfect's ingredients, how he got up to speed in the beverage industry (hint: a certain podcast was key), his counterintuitive advice about gross margin for early-stage brands, why moving to a shelf-stable formulation was instrumental in the brand's growth and why not hiring a CEO was one of the best decisions he's made. Later, he explained why Lemon Perfect's unit economics make it highly attractive to investors, his praise (and acronyms) for hard work and why “being great fiduciary of a capital” is a point of pride.  Brands in this episode: Lemon Perfect, Vitaminwater, Bai, Vita Coco

Connect with Braden: https://www.linkedin.com/in/braden-cadenelli-a0737b108/ 

Taste Radio's hosts reflected on the return of BevNET and NOSH's summer events to New York City, the accessibility of admired brand leaders and top retail executives at NOSH Live, the camaraderie among entrepreneurs meeting each other for the first time in person at BevNET Live and why taste and story inspired the strongest reactions for judges in the events' brand competitions. Show notes: 0:40: Chelsiron, Jacqui's A Pitch Slam Pro, Content Is Still King, Brownies Are The Best – Convening on the stage after day one of BevNET Live, the hosts chatted about Jacqui's first time judging the New Beverage Showdown, the quality of speaker panels and presentations at the events and the triumph of an adaptogenic brownie brand. Mike also praised the communication skills of New Beverage Showdown semifinalists and Ray expressed his admiration for an innovative cocktail brand. Brands in this episode: Wild Fizz Kombucha, Plink, Perfy, Aura Bora, Saffron Road, Mid-Day Squares, Sweet Loren's, Jeni's Ice Cream, Orgain, Culture Pop, Poppi, Ruani, SOMI Energy, Everything Cheeze, Straightaway Cocktails

A well-crafted story can make the difference between apathy and commitment. Join my discussion with Adam Force, the founder of Change Creator, to hear more about how to leverage storytelling to drive sales for your food or beverage business. In the episode, Adam shares: What does storytelling have to do with your business Why storytelling works to land sales over other hard marketing tactics How to tell if you're already using storytelling in your business, and what to do if you're not Why storytelling is a learned skill that we have to practice and hone, and how to do so If you've ever wondered how to warm up those wholesale buyers and turn your online followers into raving fans - this episode will dive into that! Check out our full notes as well for Adam's resources and how to check out Change Creator. This episode is sponsored by our 100 Wholesale Buyer "No's" Workbook, where I walk you through 100 different ways the Buyer might turn down your product. Using this resource, you can prepare yourself to be READY to respond to these No's and turn them into Yes's!  Get the free download here!

With Excitement allow me to introduce to you today's guest, Kelly Valentine. Kelly Valentine is the Founder of Femmes in Food where she is a consultant + champion for #ladyowned Food & Beverage brands. She also has a decade of experience designing, curating + operationally executing pop-up dinners + events ranging from intimate gatherings to multi-day experiences. She's worked with street vendors to James Beard award-winning chefs and lives for the magic that's created when you bring strangers together to share a meal at a communal dining table. Check out episode 886 with Dina Samson as mentioned in today's episode. Check out episode 896 with Steph Sellers as mentioned in today's episode. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Be kind, for everyone you meet is fighting a battle you know nothing about." "I can do hard things." In this episode with Kelly Valentine we will discuss: What is a pop-up? What are the different varieties of pop-ups? When should someone try their first pop-up? What is branding? Taxes and legalities Menu design and sized best practices How to market a pop-up How do pop-ups benefit the host location and the pop-up operator mutually? Track everything What is Femmes In Food? Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable   Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.   Contact info: Instagram... Personal: @kellyjvalentine Business: @femmesinfood Website: femmesinfood.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Kelly Valentine for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Photo:  Sauce "Mayonnaise": An excellent seasoning for all cold meat, fish and vegetable dishes. People's Commissariat of Food Industry of the USSR; Glavmargarin; artistic – Color lithograph, 1 sheet, 61 × 41 cm. – 5000 copies. 1/2: #Russia: Lavrov in the Gulf for oil and food. Ekaterina Zolotova, Geopolitical Futures, covering Eurasia.  https://geopoliticalfutures.com/chances-for-russias-outreach-to-the-middle-east/

What do adaptogens, nootropics and botanicals have to do with the future of social drinking? If you ask Kin Euphorics co-founder and CEO Jen Batchelor, the answer is “quite a bit.” And, based on Kin's trajectory, it's hard to argue with her. Founded in 2017, Kin Euphorics is based on the idea that there needed to be a better-for-you alternative to alcohol when decompressing after work or enjoying a night out with friends. Available in five SKUs tied to distinct use occasions, the beverages are formulated with functional ingredients said to enhance mood and relieve stress, including,, depending on variety, Rhodiola Rosea, 5-HTP, Gaba and L-Theanine. Since its inception, Kin has raised over $10 million dollars in venture capital, a figure that reflects the brand's remarkable growth, particularly via e-commerce. While 90% of the company's revenue is currently derived from direct-to-consumer sales, Kin is in the midst of an aggressive push into brick and mortar retail. The company recently announced the hires of three former Fever-Tree executives tasked with expanding distribution of the brand into large retailers in all channels of trade. In an interview featured in this episode, Batchelor discussed the inspiration for and development of Kin, why the brand adopted “euphorics” as part of its branding despite the word's association with drug culture, how Soylent provided a rough template for the company's business strategy and the brand's association with sober-curious lifestyles. She also explained how Kin has built an effective D2C strategy, applying learnings from success at upscale retailer Erewhon to other chains, and how she views me-too brands that have emerged in recent years. Show notes: 0:49: Interview: Jen Batchelor, Co-Founder & CEO, Kin Euphorics – Taste Radio editor Ray Latif spoke with Batchelor about Kin's recent company retreat, the impact that growing up in Saudi Arabia had on her belief system, how she weaved together cultural experiences and Ayurvedic methodology into the creation of the brand and why, despite its unconventional positioning, traditional business fundamentals have been critical to Kin's development. She also explained how Kin became an “accidental D2C brand,” how supermodel Bella Hadid became an investor and partner, the ambitious goals for the company's new commercial team, and why Batchelor is enthusiastic about some emerging non-alcoholic social brands  — and less so about others. Brands in this episode: Kin Euphorics, Soylent, Ghia

So you're on RangeMe…but you're not quite sure about where to go from there. Well this week, I'm so excited for Brandon Leong, the SVP of Marketing and Growth for RangeMe, to join us. In this episode, Brandon and I share some real talk on: Why you NEED to be on RangeMe How you can shift your thinking to use RangeMe more effectively and stop using hope as a strategy The no and low cost way to drive your RangeMe profile's visibility, plus… What some of the biggest recent buyer trends are This episode was packed FULL of valuable insights for food CPG brands and I know you'll walk away with actionable next steps. If you want to navigate to RangeMe's site, check Brandon out, and see our full show notes, click here! This episode is sponsored by our Masterclass! Click here to watch our free masterclass on growing your food business and to understand exactly what we cover inside our course, coaching & community - plus how to join us!

This San Francisco native has championed the intersection of food and nutrition services. Jenny Huston is a trained chef, former catering company owner, and holds degrees in both dietetics and food sciences. Having worked with government and non-profit social enterprises like Project Open Hand in SF, Jenny actively addresses issues of equity, nutrition and social justice within the food industry. She also teaches culinary arts at local community colleges and works with Bay Area Community Services in Oakland, where she established their current farm to table program. We are thrilled to share her wisdom about the intricacies of food's impact on our society and environment with you this week. For more information about Jenny, please visit: https://www.linkedin.com/in/jenny-huston-07a16910 Meet Jenny Huston!

Before country music star Brad Paisley embarked on his 2022 global tour, he had to pack a few things. Namely, 90 or so barrels of bourbon. A Grammy award-winning singer  regarded as one of genre's most talented solo artists, Paisley is also the founder of American Highway Reserve, a limited-edition whiskey brand he developed in collaboration with Bardstown Bourbon Company.  The brand gets its name from the unique way part of the bourbon is aged. Each batch contains a blend of whiskey that is filled into barrels and loaded onto a trailer truck dubbed the “Rolling Rickhouse,” which accompanies Paisley during his U.S. tour. American Highway Reserve's debut expression was made with whiskey that traveled 7,314 miles across 25 states in 2019. According to the brand, the whiskey's exposure to variations in temperature and reverberation from the road impart greater nuance in flavor and aroma. In an interview featured in this episode, Paisley spoke about the inspiration for American Highway Reserve, which recently released its second expression, appropriately styled as “Route 2,” as well as the decision to partner with Bardstown Bourbon Company and why he immersed himself in the process of distilling and blending the whiskey. He also discussed his role in communication and marketing efforts, why his name isn't on the label and his ultimate vision for the bourbon. Show notes: 0:46: Brad Paisley, Founder, American Highway Reserve – Paisley and Taste Radio editor Ray Latif riffed on the musician's 2022 tour, including the country music scene in Scandinavia and the on-stage bar at his shows. He also discussed his passion for bourbon and remarkable whiskey collection, training his palate, and why, despite many high-quality bourbon brands on the market, he saw white space for a new one. Later, he discussed how the positioning of American Highway Reserve was determined as it was developed, communicating the production story to consumers, how he addresses some critics' skepticism about the aging process and how the brand can potentially evolve. Brands in this episode: American Highway Reserve, Jefferson's Bourbon, Four Roses, Angel's Envy, Bardstown Bourbon, Parker's Heritage, Casamigos

The good news is that at least at this current moment there is still food available to eat, but the bad news is that most of it will probably kill you if you eat too much of it over a prolonged period of time. If the supply chain issues don't get you, Big Agra will. Tim James from Chemical Free Body educates us on how to properly read the ingredient list and understand the new terminology hidden on the packaging and on the labels so that we don't get fooled. From understanding the benefits of the sun to learning about what kind of water is actually good for us, Tim covers it all so grab a pen and paper because you will want to take notes on this episode. Sponsors: Emergency Preparedness Food: www.preparewithmacroaggressions.com Chemical Free Body: https://www.chemicalfreebody.com and use promo code: MACRO C60 Purple Power: https://c60purplepower.com/ Promo Code: MACRO Wise Wolf Gold & Silver: www.Macroaggressions.gold True Hemp Science: https://truehempscience.com/ Haelan: https://haelan951.com/pages/macro Free 10 Day Trial @ Ickonic: https://www.ickonic.com/affiliate/charlie-robinson Coin Bit App: https://coinbitsapp.com/?ref=0SPP0gjuI68PjGU89wUv Macroaggressions Merch Store: https://www.teepublic.com/stores/macroaggressions?ref_id=22530 LinkTree: linktr.ee/macroaggressions Books: HYPOCRAZY: https://amzn.to/3AFhfg2 Controlled Demolition on Amazon: https://www.amazon.com/dp/B08M21XKJ5 Purchase "The Octopus Of Global Control" Amazon: https://amzn.to/3aEFFcr Barnes & Noble: https://bit.ly/39vdKeQ Online Connection: Link Tree: https://linktr.ee/Macroaggressions Instagram: https://www.instagram.com/macroaggressions_podcast/ Discord Link:  https://discord.gg/4mGzmcFexg Website: www.theoctopusofglobalcontrol.com Facebook: www.facebook.com/theoctopusofglobalcontrol Twitter: www.twitter.com/macroaggressio3 Twitter Handle: @macroaggressio3 YouTube: www.youtube.com/channel/UCn3GlVLKZtTkhLJkiuG7a-Q Apple Podcasts: https://apple.co/2LjTwu5 Email For Helium Miner: Email: theoctopusofglobalcontrol@protonmail.com

Taste Radio's hosts discussed Coca-Cola's decision to discontinue Honest Tea, the brand's legacy and impact on better-for-you beverage and food companies, and what the move might mean for new and emerging upstarts. They also highlighted recently announced speakers, including Bang Energy founder/CEO Jack Owoc and top executives from Whole Foods and Kroger, that will be joining the stages at BevNET Live and NOSH Live this summer and chatted about several innovative products that crossed their desks over the past month. Show notes: 0:40: Jacqui Wins Again, Mike Is ‘Country Curious' And Drinks Broccoli, Ray's Essential Travel Food – The episode opens with a chat about a country music star's bourbon brand, another trophy for Jacqui and why March 1, 2011 was a special day. John explained why some small brands will likely benefit from Honest Tea's discontinuation, Ray noted the sale of a pioneering cold-pressed juice brand and the hosts collectively spoke about some of their favorite new products, including a mouthwatering coated nut snack, outstanding RTD cocktails and cannabis drinks, plus some beverages made with unusual ingredients. Brands in this episode: American Highway Reserve, Honest Tea, Smithwick's, Shaka Tea, Odwalla, Zico, Nantucket Nectars, Snapple, Evolution Fresh, Bolthouse Farms, Bang Energy, Monster, Red Bull, Rockstar Energy, SkinnyDipped, Tipsy Lady Cocktails, Madre Mezcal, Artet, Levia, Reveal Avocado Seed Brew, Frescos Naturales, Broc Shot, Doozy Pots, Honey Mama's, Unique Belgique, Blissfully Better, Momofuku

If you're in the CPG space and pursue wholesale channels, you've probably asked yourself some variant of “WHAT is going on with this buyer?!” You've sent them multiple emails and your sales materials…and then radio silence. In today's episode of the Food Biz Wiz® Podcast, I'll share… WHY buyers go quiet on you WHAT it means when that happens Then, HOW to rekindle the conversation after silence or if they've never responded in the first place I can't wait to share these necessary pieces of buyer intel with you. Listen in to catch them all! Click on over to our full show notes, where you'll find even more information and can group our podcasts by theme! This episode is sponsored by our Masterclass! Click here to watch our free masterclass on growing your food business and to understand exactly what we cover inside our course, coaching & community - plus how to join our second quarter cohort!