Podcasts about home kitchen

Hey Rainmakers! Chelsey and Stephen here, and this episode is just plain sweet—literally.

The ConversationThe Restaurant Guys welcome Scott Conant to a conversation LIVE at the New Brunswick Performing Arts Center. They talk about Scott's origin story, what it's like being a television personality as a host, judge and competitor and why he's going to upgrade the Italian products you can use at home: it's all about soul.The Inside TrackThe Guys have enjoyed Scott's cooking and vision since they ate his food at his NYC restaurants and had Scott as a guest on The Restaurant Guys in 2005. Scott has uttered Mark's favorite line spoken on television. (It was directed at one of their former chefs. You'll want to hear it!)Scott explains what has guided him throughout his life and advises young chefs to do the same.“When I identify bullshit, I walk away from it. I think that's been really difficult for me at certain times in my career. It's always served me in the end because I only choose the things that I love to do, but I do it with full commitment, with no expectation of result except the love and the passion that I have for it,” Scott Conant on The Restaurant Guys LIVE 2025BioScott opened L'Impero in NYC. Following L'Impero, Scott went on to open Alto. Scott left L'Impero and Alto in 2007 and, in 2008, launched Scarpetta in Manhattan. Later, Cellaio in Monticello, NY then The Americano in  Atlanta, GA.Scott is known as a judge on Chopped for over a decade and frequent co-host on Beat Bobby Flay. His newest show, House of Knives, debuted in 2025. In addition, Scott has made frequent guest appearances on The Today Show, Rachael Ray Show, and Good Morning America, and others.    Scott's most recent cookbook is Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen.He is opening up several new eateries and launching a consumer products line in 2025. ​LinksHouse of Knives on Food NetworkThe Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets AND Cocktail Party for Restaurant Guys Regulars on May 10 https://www.buzzsprout.com/2401692/subscribe Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Send us a textYour business can do more than generate revenue - it can change lives.In this episode (the first in our series of interviews with the Powerful Women Rising Impact Award winners) you'll meet Talisa Caldwell, Founder of Freedom Creators Co. and winner of the 2024 Business for Good Award.  What began as a personal solution to a skincare problem became a purpose-driven brand that not only creates clean, non-toxic products but also funds education for children around the world.In this episode, we discuss what it really means to build a business with impact - one that aligns with your values, serves a greater mission, and creates lasting change.You'll Learn:✅ How building impact into your business model creates long-term success✅ The power of giving back in a way that feels authentic and sustainable✅ How to stay focused on your mission and avoid comparison traps ✅ The role of faith, patience and perseverance in building a businessTalisa's journey offers powerful insights on building a purose driven business, proving that success isn't just about sales, but about creating meaningful change.This episode is part of the 2024 PWR Impact Awards Winner Series, featuring women entrepreneurs who are redefining success and impacting the lives of others. Want more inspiration and real-world strategies to make an impact with your business? Subscribe and don't miss the next episode in this powerful series!Links & References:Join us at our next PWR Virtual Speed Networking Event!For even deeper connections, check out the Powerful Women Rising Community!Learn more about Talisa and Freedom Creators Co:www.freedomcreatorsco.comhttps://www.instagram.com/shopfreedomcreatorsco/https://www.youtube.com/@shopfreedomcreatorscoLoved the episode? Here are four ways you can show your support:1. Buy me a coffee to show your appreciation!2. Leave a five-star review3. DM me on Instagram and let me know4. Share it with a friend!Connect with Me, Your Host Melissa Snow!Melissa Snow is a Business Relationship Strategist dedicated to empowering women in entrepreneurship. She founded the Powerful Women Rising Community, which provides female business owners with essential support and resources for business growth. Melissa's other mission is to revolutionize networking, promoting authenticity and genuine connections over sleazy sales tactics. She lives in Colorado Springs with her two dogs, three cats, and any number of foster kittens. She loves iced coffee, true crime, Taylor Swift, and buying books she'll never read.Instagram: https://instagram.com/powerfulwomenrisingThreads: https://www.threads.net/@powerfulwomenrisingYouTube: https://www.youtube.com/@powerfulwomenrising

Support the show: http://www.newcountry963.com/hawkeyeinthemorningSee omnystudio.com/listener for privacy information.

Nisha Katona, former barrister now Mistress of Spices, Mowgli restaurant mogul, TV presenter and host of new show Home Kitchen - she's described herself as a culinary Womble.Astronomer Mark Thompson is famous for unravelling the mysteries of the universe and the world of STEM., on TV and on tour, telescope in one hand and a sense of wonder in the other. Phoebe ‘Wander Woman' Smith is with us, adventurer, author, extreme sleeper and podcaster whose latest book weaves together her personal journey with insights into the ancient pilgrim paths of Britain. All that plus the Inheritance Tracks of Oscar nominated auteur Jesse Eisenberg. Presenters: Nikki Bedi and Huw Stephens Producer: Ben Mitchell

Welcome to your maritime podcast. Today, Jane and Fi discuss socks for Americans, fallen women with fallen arches and bumping into family members. Plus, Nisha Katona, founder of Mowgli Street Food restaurants, discusses her new cooking show 'Nisha Katona's Home Kitchen'. The next book club pick has been announced! 'Eight Months on Ghazzah Street' is by Hilary Mantel. If you want to contact the show to ask a question and get involved in the conversation then please email us: janeandfi@times.radioFollow us on Instagram! @janeandfiPodcast Producer: Eve SalusburyExecutive Producer: Rosie Cutler Hosted on Acast. See acast.com/privacy for more information.

Hold onto your wine glasses, folks; this episode is a roller coaster of laughs, heart warming tales, and high-flying business ventures! I welcomed back Andrew Fishwick, CEO of Hestia and an irrepressible entrepreneur with a penchant for fun and "pulling wool over everyone's eyes"—literally (Read on)!

In this Concepts Edition episode Uriel and Devin discuss: - Kanban in the home - Continuous improvement, and documentation are key - We need to get better at 3S'ing - The drill seed was awesome Please join our patreo! https://patreon.com/IncrementalCI And follow us on Instagram and share your improvements and tag us. www.instagram.com/incrementalci In this podcast we discuss concepts from Lean Manufacturing, the Toyota Production System, and general business management to improve our businesses. Thanks for listening! Please drop us a note with any and all feedback! If you have parts you need machined, reach out to Devin@lichenprecision.com and follow on Instagram www.instagram.com/lichen_mfg If you need CNCed Buckles, check out www.austeremfg.com and follow at on Instagram www.instagram.com/austere_manufacturing To reach out to the podcast directly please email fixsomethingtoday@gmail.com

Syrian rebels are advancing on Hama after capturing Aleppo, the country’s second-largest city. They’re challenging President Assad. Russia has joined the regime in counterstrikes.  LA County is allowing people to sell food they make in home kitchens — if they meet standards for a health permit. The program is Microenterprise Home Kitchen Operation (MEHKO). Beginning July 2026, California shoppers will no longer see the “sell by” date in grocery stores. What do the various date labels even mean? Johnny Carson was seemingly a friend to millions as the host of "The Tonight Show" for three decades. That wasn’t the case in his personal life, according to “Carson the Magnificent,” published in November.  Sony’s PlayStation launched in Japan in 1994, and revolutionized gaming by pursuing an older audience and using film-like graphics. That big-budget sophistication eventually led Sony to play it safe in terms of game development.

 - Ở khắp mọi nơi trên thế giới, những người vô gia cư thường khó tránh khỏi cái nhìn không thiện cảm và sự xa cách của cộng đồng. Nhiều người mong muốn tìm việc làm để thoát khỏi cảnh nghèo khó, nhưng cơ hội lại hiếm khi đến với họ. Chính vì vậy, anh Adam Simmonds, một bếp trưởng sở hữu ngôi sao Michelin danh giá trong ngành ẩm thực, đã quyết định mở nhà hàng cao cấp Home Kitchen để trao cơ hội học nghề và một công việc ổn định cho những người vô gia cư tại Luân Đôn, Anh. Chủ đề : nhà hàng, vô gia cư, cơ hội --- Support this podcast: https://podcasters.spotify.com/pod/show/vov1tintuc/support

Tiffani Neal, founder of Barlow's Foods, is a natural born entrepreneur. Since early childhood Tiffani has had the knack of being creative, selling and making something out of nothing. From selling candy door to door as a child and launching an online store in the early 2000's her passion has always been business.  Turning that passion into a thriving venture has been a lifelong dream for Tiffani, realized with the creation of Barlow's Foods. Based in Atlanta, Georgia, Barlow's creates the Southeast's leading best 3 in 1 pancake biscuit waffle mix and seasonal syrups. Tiffani's professional experience includes e-commerce and more than ten years in corporate sales, including her most recent role focused on the healthcare industry.  Outside of work, Tiffani enjoys finding unique restaurants and things to do on the Atlanta social scene and giving back in her local community.   Tiffani Neal, founder of Barlow's Foods, is a natural-born entrepreneur. Since early childhood, she has had the knack of being creative, selling, and making something out of nothing. From selling candy door to door as a child to launching an online store in the early 2000s, her passion has always been business.  Turning that passion into a thriving venture has been a lifelong dream for Tiffani, realized with the creation of Barlow's Foods. Based in Atlanta, Georgia, Barlow's creates the Southeast's leading best 3 in 1 pancake biscuit waffle mix and seasonal syrups. Inspired by her grandfather's legacy of farming and agriculture. Tiffani is determined to change her family's trajectory by creating something for those who come after her to benefit them for generations to come. How did Barlow's Pancakes start? Grandfather legacy inspiration How to prepare for success Incremental growth versus accelerated Quality vs quantity of network + resources Focusing on what works best for you Food Lion + The Fresh Market launches Leaving corporate/job Specifics of new location, teamHiring the right people Branding packaging updates Changes you have made to your packaging and marketing #BEST #STRAW #SHMSSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Tiffani Neal, founder of Barlow's Foods, is a natural born entrepreneur. Since early childhood Tiffani has had the knack of being creative, selling and making something out of nothing. From selling candy door to door as a child and launching an online store in the early 2000's her passion has always been business.  Turning that passion into a thriving venture has been a lifelong dream for Tiffani, realized with the creation of Barlow's Foods. Based in Atlanta, Georgia, Barlow's creates the Southeast's leading best 3 in 1 pancake biscuit waffle mix and seasonal syrups. Tiffani's professional experience includes e-commerce and more than ten years in corporate sales, including her most recent role focused on the healthcare industry.  Outside of work, Tiffani enjoys finding unique restaurants and things to do on the Atlanta social scene and giving back in her local community.   Tiffani Neal, founder of Barlow's Foods, is a natural-born entrepreneur. Since early childhood, she has had the knack of being creative, selling, and making something out of nothing. From selling candy door to door as a child to launching an online store in the early 2000s, her passion has always been business.  Turning that passion into a thriving venture has been a lifelong dream for Tiffani, realized with the creation of Barlow's Foods. Based in Atlanta, Georgia, Barlow's creates the Southeast's leading best 3 in 1 pancake biscuit waffle mix and seasonal syrups. Inspired by her grandfather's legacy of farming and agriculture. Tiffani is determined to change her family's trajectory by creating something for those who come after her to benefit them for generations to come. How did Barlow's Pancakes start? Grandfather legacy inspiration How to prepare for success Incremental growth versus accelerated Quality vs quantity of network + resources Focusing on what works best for you Food Lion + The Fresh Market launches Leaving corporate/job Specifics of new location, teamHiring the right people Branding packaging updates Changes you have made to your packaging and marketing #BEST #STRAW #SHMSSee omnystudio.com/listener for privacy information.

Tiffani Neal, founder of Barlow's Foods, is a natural born entrepreneur. Since early childhood Tiffani has had the knack of being creative, selling and making something out of nothing. From selling candy door to door as a child and launching an online store in the early 2000's her passion has always been business.  Turning that passion into a thriving venture has been a lifelong dream for Tiffani, realized with the creation of Barlow's Foods. Based in Atlanta, Georgia, Barlow's creates the Southeast's leading best 3 in 1 pancake biscuit waffle mix and seasonal syrups. Tiffani's professional experience includes e-commerce and more than ten years in corporate sales, including her most recent role focused on the healthcare industry.  Outside of work, Tiffani enjoys finding unique restaurants and things to do on the Atlanta social scene and giving back in her local community.   Tiffani Neal, founder of Barlow's Foods, is a natural-born entrepreneur. Since early childhood, she has had the knack of being creative, selling, and making something out of nothing. From selling candy door to door as a child to launching an online store in the early 2000s, her passion has always been business.  Turning that passion into a thriving venture has been a lifelong dream for Tiffani, realized with the creation of Barlow's Foods. Based in Atlanta, Georgia, Barlow's creates the Southeast's leading best 3 in 1 pancake biscuit waffle mix and seasonal syrups. Inspired by her grandfather's legacy of farming and agriculture. Tiffani is determined to change her family's trajectory by creating something for those who come after her to benefit them for generations to come. How did Barlow's Pancakes start? Grandfather legacy inspiration How to prepare for success Incremental growth versus accelerated Quality vs quantity of network + resources Focusing on what works best for you Food Lion + The Fresh Market launches Leaving corporate/job Specifics of new location, teamHiring the right people Branding packaging updates Changes you have made to your packaging and marketing #BEST #STRAW #SHMSSee omnystudio.com/listener for privacy information.

Two-time Emmy and Three-time NAACP Image Award-w9inning, television Executive Producer Rushion McDonald, interviewed Tiffani Neal. Barlow's creates a better-for-you line of pancakes, biscuits, waffle mix, and seasonal syrups supported by local farmers. We believe that you don't have to eat differently to eat better. Inspired by our founder's grandfather's legacy of farming and agriculture.  Tiffani Neal, founder of Barlow's Foods, is a natural born entrepreneur. Since early childhood Tiffani has had the knack of being creative, selling and making something out of nothing. From selling candy door to door as a child and launching an online store in the early 2000's her passion has always been business.  Turning that passion into a thriving venture has been a lifelong dream for Tiffani, realized with the creation of Barlow's Foods. Based in Atlanta, Georgia, Barlow's creates the Southeast's leading best 3 in 1 pancake biscuit waffle mix and seasonal syrups. Tiffani's professional experience includes e-commerce and more than ten years in corporate sales, including her most recent role focused on the healthcare industry.  Outside of work, Tiffani enjoys finding unique restaurants and things to do on the Atlanta social scene and giving back in her local community.   Tiffani Neal, founder of Barlow's Foods, is a natural-born entrepreneur. Since early childhood, she has had the knack of being creative, selling, and making something out of nothing. From selling candy door to door as a child to launching an online store in the early 2000s, her passion has always been business.  Turning that passion into a thriving venture has been a lifelong dream for Tiffani, realized with the creation of Barlow's Foods. Based in Atlanta, Georgia, Barlow's creates the Southeast's leading best 3 in 1 pancake biscuit waffle mix and seasonal syrups. Inspired by her grandfather's legacy of farming and agriculture. Tiffani is determined to change her family's trajectory by creating something for those who come after her to benefit them for generations to come. How did Barlow's Pancakes start? Grandfather legacy inspiration How to prepare for success Incremental growth versus accelerated Quality vs quantity of network + resources Focusing on what works best for you Food Lion + The Fresh Market launches Leaving corporate/job Specifics of new location, teamHiring the right people Branding packaging updates Changes you have made to your packaging and marketing #AMI #BEST #SHMS #STRAWSee omnystudio.com/listener for privacy information.

Two-time Emmy and Three-time NAACP Image Award-w9inning, television Executive Producer Rushion McDonald, interviewed Tiffani Neal. Barlow's creates a better-for-you line of pancakes, biscuits, waffle mix, and seasonal syrups supported by local farmers. We believe that you don't have to eat differently to eat better. Inspired by our founder's grandfather's legacy of farming and agriculture.  Tiffani Neal, founder of Barlow's Foods, is a natural born entrepreneur. Since early childhood Tiffani has had the knack of being creative, selling and making something out of nothing. From selling candy door to door as a child and launching an online store in the early 2000's her passion has always been business.  Turning that passion into a thriving venture has been a lifelong dream for Tiffani, realized with the creation of Barlow's Foods. Based in Atlanta, Georgia, Barlow's creates the Southeast's leading best 3 in 1 pancake biscuit waffle mix and seasonal syrups. Tiffani's professional experience includes e-commerce and more than ten years in corporate sales, including her most recent role focused on the healthcare industry.  Outside of work, Tiffani enjoys finding unique restaurants and things to do on the Atlanta social scene and giving back in her local community.   Tiffani Neal, founder of Barlow's Foods, is a natural-born entrepreneur. Since early childhood, she has had the knack of being creative, selling, and making something out of nothing. From selling candy door to door as a child to launching an online store in the early 2000s, her passion has always been business.  Turning that passion into a thriving venture has been a lifelong dream for Tiffani, realized with the creation of Barlow's Foods. Based in Atlanta, Georgia, Barlow's creates the Southeast's leading best 3 in 1 pancake biscuit waffle mix and seasonal syrups. Inspired by her grandfather's legacy of farming and agriculture. Tiffani is determined to change her family's trajectory by creating something for those who come after her to benefit them for generations to come. How did Barlow's Pancakes start? Grandfather legacy inspiration How to prepare for success Incremental growth versus accelerated Quality vs quantity of network + resources Focusing on what works best for you Food Lion + The Fresh Market launches Leaving corporate/job Specifics of new location, teamHiring the right people Branding packaging updates Changes you have made to your packaging and marketing #AMI #BEST #SHMS #STRAWSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Two-time Emmy and Three-time NAACP Image Award-w9inning, television Executive Producer Rushion McDonald, interviewed Tiffani Neal. Barlow's creates a better-for-you line of pancakes, biscuits, waffle mix, and seasonal syrups supported by local farmers. We believe that you don't have to eat differently to eat better. Inspired by our founder's grandfather's legacy of farming and agriculture.  Tiffani Neal, founder of Barlow's Foods, is a natural born entrepreneur. Since early childhood Tiffani has had the knack of being creative, selling and making something out of nothing. From selling candy door to door as a child and launching an online store in the early 2000's her passion has always been business.  Turning that passion into a thriving venture has been a lifelong dream for Tiffani, realized with the creation of Barlow's Foods. Based in Atlanta, Georgia, Barlow's creates the Southeast's leading best 3 in 1 pancake biscuit waffle mix and seasonal syrups. Tiffani's professional experience includes e-commerce and more than ten years in corporate sales, including her most recent role focused on the healthcare industry.  Outside of work, Tiffani enjoys finding unique restaurants and things to do on the Atlanta social scene and giving back in her local community.   Tiffani Neal, founder of Barlow's Foods, is a natural-born entrepreneur. Since early childhood, she has had the knack of being creative, selling, and making something out of nothing. From selling candy door to door as a child to launching an online store in the early 2000s, her passion has always been business.  Turning that passion into a thriving venture has been a lifelong dream for Tiffani, realized with the creation of Barlow's Foods. Based in Atlanta, Georgia, Barlow's creates the Southeast's leading best 3 in 1 pancake biscuit waffle mix and seasonal syrups. Inspired by her grandfather's legacy of farming and agriculture. Tiffani is determined to change her family's trajectory by creating something for those who come after her to benefit them for generations to come. How did Barlow's Pancakes start? Grandfather legacy inspiration How to prepare for success Incremental growth versus accelerated Quality vs quantity of network + resources Focusing on what works best for you Food Lion + The Fresh Market launches Leaving corporate/job Specifics of new location, teamHiring the right people Branding packaging updates Changes you have made to your packaging and marketing #AMI #BEST #SHMS #STRAWSee omnystudio.com/listener for privacy information.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald, interviewed Tiffani Neal. Barlow's creates a better-for-you line of pancakes, biscuits, waffle mix, and seasonal syrups supported by local farmers. We believe that you don't have to eat differently to eat better. Inspired by our founder's grandfather's legacy of farming and agriculture.  Tiffani Neal, founder of Barlow's Foods, is a natural born entrepreneur. Since early childhood Tiffani has had the knack of being creative, selling and making something out of nothing. From selling candy door to door as a child and launching an online store in the early 2000's her passion has always been business.  Turning that passion into a thriving venture has been a lifelong dream for Tiffani, realized with the creation of Barlow's Foods. Based in Atlanta, Georgia, Barlow's creates the Southeast's leading best 3 in 1 pancake biscuit waffle mix and seasonal syrups. Tiffani's professional experience includes e-commerce and more than ten years in corporate sales, including her most recent role focused on the healthcare industry.  Outside of work, Tiffani enjoys finding unique restaurants and things to do on the Atlanta social scene and giving back in her local community.   Tiffani Neal, founder of Barlow's Foods, is a natural-born entrepreneur. Since early childhood, she has had the knack of being creative, selling, and making something out of nothing. From selling candy door to door as a child to launching an online store in the early 2000s, her passion has always been business.  Turning that passion into a thriving venture has been a lifelong dream for Tiffani, realized with the creation of Barlow's Foods. Based in Atlanta, Georgia, Barlow's creates the Southeast's leading best 3 in 1 pancake biscuit waffle mix and seasonal syrups. Inspired by her grandfather's legacy of farming and agriculture. Tiffani is determined to change her family's trajectory by creating something for those who come after her to benefit them for generations to come. How did Barlow's Pancakes start? Grandfather legacy inspiration How to prepare for success Incremental growth versus accelerated Quality vs quantity of network + resources Focusing on what works best for you Food Lion + The Fresh Market launches Leaving corporate/job Specifics of new location, teamHiring the right people Branding packaging updates Changes you have made to your packaging and marketing #BEST #SHMS #STRAWSee omnystudio.com/listener for privacy information.

In this episode, Allison Ellsworth, founder of Poppy, takes us through her incredible journey from humble beginnings at farmers markets to achieving national recognition with her modern soda brand. Allison shares the challenges she faced in the early days, including the pivotal decision to appear on Shark Tank, where she secured a deal that helped propel Poppy to success. She discusses the strategic rebranding that transformed her business, the impact of her Super Bowl commercial, and how she's built a brand that resonates deeply with consumers through authentic, community-first marketing. In this episode, you'll learn: - Allison's journey from kitchen experiments to a successful Shark Tank pitch - The rebranding process that led to Poppy's breakthrough - How a last-minute Super Bowl ad tripled Poppy's brand awareness overnight - Leveraging TikTok and social media to build a strong, engaged community - Key strategies for scaling a beverage brand in a competitive market - Allison's advice for founders on navigating rapid growth and maintaining brand integrity - Many more valuable insights for entrepreneurs Click here to start your business for $1. You'll get all-access foundr+, where you'll find more in-depth, proven strategies from founders like our guest today and support and advice from our global community of 30,000 founders. If you loved this conversation and learned something new, rate and review this episode. Stay in touch with us, follow foundr on your favorite platform: Foundr.com Instagram YouTube Facebook X LinkedIn Magazine

This week we're delving into the remarkable journey of Adam Simmonds, a renowned chef who has weathered the storms of addiction, burnout, and personal challenges. Through raw and open conversation, Adam shares his experiences of hitting rock bottom, finding clarity in international adventures, and ultimately, reclaiming his passion and purpose in the hospitality industry. Adam also shares the news of his latest venture, the opening of Home Kitchen - a fine dining restaurant in London's Primrose Hill that will be staffed by previously homeless individuals. He shares the inspiring vision behind this initiative, which aims to provide life-changing opportunities through culinary training, employment, and support. We hope you'll be inspired by Adam's passion for creating a more inclusive and supportive hospitality industry, and the transformative impact Home Kitchen hopes to have on the lives of those it employs. Listen in as we explore this innovative project and the potential it holds to redefine the dining experience while uplifting the local community.

On tomorrow's Make A Difference Minute, I'm featuring Miss Annie's Home + Kitchen! Miss Annie will be on the Sweet Grown Alabama cooking stage at the Birmingham Christian Family Celebrate the Family Expo taking place on September 14th at the Hoover Met! P.S. Miss Annie is pictured with her new cookbook. You can preorder at MissAnniesHomeandKitchen.com. Sponsor: Park Supply Company, Inc. ParkSupplyCompany.com

On this edition of TMWS, I am talking with Laurie Franklin and Miss Annie of Miss Annie's Home + Kitchen! They're both sharing about the upcoming Celebrate the Family Expo taking place at the Hoover Met on September 14th. I hope you will listen and share.

Jennifer's Homemade, Taste the Love: Jennifer Behar describes the long road bringing a product from her home kitchen to selling in major stores throughout the U.S. And she gives tips for anyone wanting to do the same. Jacqueline Coleman talks Italian wines from the Alto Adige.

Customization is endless when it comes to baking pizza. Here's a breakdown of what tools you need, how to make dough, and which toppings to choose.  Louisiana's governor says all public schools in his state must display the Ten Commandments. Civil liberties groups have announced an intent to sue, saying the move violates the First Amendment's establishment clause.  LAUSD leaders recently voted yes on a cellphone ban for students. Board member Nick Melvoin explains how this would work and what safety concerns might arise.   Critics review this week's new films: “The Bikeriders,” “Kinds of Kindness,” “Fancy Dance,” and “Thelma.”

Welcome to the first episode of the From Scratch podcast with Chef Joe Gatto!

We're always so impressed when we hear about scrappy female founders starting off making a product from their homes and then growing it into a multi-million dollar business. So, how did they do it? Did they always dream of starting something bigger or did it take time for them to realize that their humble idea could really scale? And do the skills it takes to run a small business translate to running one with many employees, where the day-to-day tasks are wildly different? Starr Edwards is one of those founders. In 2010, she was looking for creative ways to provide for her young family, and with just $200 and a used Vitamix, she started selling her dips, with the clever name – Btichin' Sauce, at the San Diego Farmer's Market. Today, they are a 50 million dollar business, and their vegan almond dip is sold just about everywhere from Costo to Whole Foods. Edwards shares how she scaled while raising a family of five, and what she learned when she shipped the sauce to Colorado (hint: it got messy!) Takeaways: Starting small and scaling organically can lead to significant growth over time. Learning from peers and industry experts can be invaluable in navigating the challenges of entrepreneurship. Maintaining a personal connection to the brand and product can drive passion and success. Providing childcare as a benefit can have a significant positive impact on employees and the company as a whole. Finding the right fit for team members and harnessing their talents can lead to greater fulfillment and value for the company. Chapters: 00:00:00 - Introduction and Background 00:03:29 - Scaling Production from Home Kitchen to Manufacturing 00:04:32 - Getting into Whole Foods and Challenges with Distribution 00:09:20 - Balancing Family Life and Business Growth 00:11:10 - Learning from Peers and Avoiding Mistakes 00:18:18 - Benefits of on-site Childcare 00:21:32 - Future Aspirations 00:23:55 - Hiring Strategy and Building a Team More money news when you need it! Get the latest and greatest updates on all things investing, budgeting, and making money. Subscribe to the HerMoney newsletter at Hermoney.com/subscribe! Learn more about your ad choices. Visit megaphone.fm/adchoices

Kashering a Home Kitchen: Restrictions; Safety; Silverware; Pots; Countertops; Sinks; Steamers; Oven and Warming drawer; Stovetop; Microwave. See seforim by Rabbi Cohen at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.kashrushalacha.com⁠

Chef Sonia Williams joins us for Episode 5!What's On The Plate: Jerk Sunday Lunch. The Inspiration Behind The Blue Room. The Road to Becoming a Chef. Culinary Insights & Wisdom. Catering & Hospitality Tea. A Smorgasbord of Chef Titles. Cooking For Corporate. Sonia's Style in the Home Kitchen. Sonia's Signature Meal: Rump of Lamb, Spiced Lentils, Charred Broccolini, Rosemary Crumb, Jus; Melting Chocolate Shell with Salted Caramel, Hazelnut Crumb, Charred Meringue. Favourite Kitchen Tools. Marrying Homestyle Caribbean and Haute Cuisine. Diversity in the Culinary Work Field. Overcoming and Powering Through.Notable Things MentionedRobot-Coupe food processor https://www.nisbets.co.uk/robot-coupe?text=robot%20coupe&cm_sp=Site%20Search-_-Redirect-_-robot%20coupeThe Good Front Room at Palm Court at the Langham (Closes 30 April 2024) https://palm-court.co.uk/good-front-room/Social MediaThe Blue Room's Instagram Page: @blueroom0112The Blue Room's Facebook Page: https://www.facebook.com/blueroom0112Website: https://the-blue-room.appointedd.com/Lick the Plate's Instagram and TikTok: @licktheplatepodcastCameron's Instagram and TikTok: @cbjartslicktheplatepodcast@gmail.comInstrumentals, mixing & mastering of the theme Song "Lick the Plate" courtesy of Adam FarrellAdam's Instagram: @farrell33a Hosted on Acast. See acast.com/privacy for more information.

Charlotte Boyle, a designer and artist with a long career in fashion, always had a passion for baking, but it wasn't until the pandemic that she made a significant career change and became a founder! Formerly the global retail manager for Lulu Guinness, both in London and later in New York City, the mom of two who has also worked for a variety of children's wear companies, decided to shift her focus in 2020. Combining her fashion and artistic sense with her love for baking, she started making visually appealing and delicious, healthy cakes using vegetables from her backyard garden and locally sourced, fair-trade ingredients. In this episode, Christa interviews Charlotte about her journey of blending childhood memories, baking, a design career, and a backyard garden to create Charlotte's Home Kitchen!

Building a large business, while reviving a cultural legacy, and providing social impact.❤️ Raising funding from some of India's top investors, getting an all Shark Deal at Shark Tank India and all of this while just being 24 years old!

Elise Thomas is an entrepreneur, author, speaker, and the creative force and founder behind one of the fastest growing gourmet cookie franchises, Cookie Co. The company began in her home, but in August 2020, her first storefront opened in her hometown.  Three years later, Cookie Co. continues to expand their business throughout the US while upholding the same values of high quality, delicious flavor, and sourcing only the best ingredients.  Elise continues to be actively involved in the day-to-day operations of the business working alongside her husband, Matt. They are the proud parents of four amazing children who keep them on their toes. Whether she's multitasking in the office or keeping the family's busy schedule in check, Elise strives to balance her responsibilities with grace and integrity.   Elise's Home Kitchen Recipes for Every Day: Eat Dessert First: https://www.amazon.com/Elises-Home-Kitchen-Recipes-Everyday/dp/1639932437 Instagram: @theofficialcookieco) ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

That's right! You read that headline correctly. Chef Jeremy Fox is coming to Philadelphia for the next installment of the Voi•ãge dining series where he is joining fellow CHEF Radio alum, Nicholas Elmi of Lark restaurant! And in honor of Chef Fox coming to Philadelphia, we are revisiting his podcast, which still ranks up there as an all-time favorite and one of the most listened CHEF Radio Podcast to. As one of the most influential chefs of the past decade, Chef Fox continues to forge a path forward with his Michelin-starred restaurant, Rustic Canyon, and his critically acclaimed restaurant, Birdie G's, in Los Angeles. Be sure to click the link above to check out tickets for this once-in-a-lifetime dinner that will also raise money to support a nonprofit of the chef's choice. There will be two nights of dinners on February 28th and 29th, and tickets are highly limited. However, because you are part of the CHEF Radio family, we have an early access to your price for you to take advantage of. For listeners of the show, there is a discount of $10 per ticket if purchased before Thursday, January 25th, so be sure to head over and get those tickets before it's too late. Take a listen to this incredible, inspiring story of perseverance as chef Fox describes the successes, challenges, and mistakes that were made along the journey that his career took. Topics discussed in this episode: Eli breaks down Jeremy Fox's career Creating the menu for Ubuntu Jeremy's transition to working at Rustic Canyon and his reputation Eli on his time at Torrisi Jeremy reflects on his childhood in Philadelphia Philadelphia food traditions vs. the west coast Jeremy on his experience in Los Angeles How Rustic Canyon changed in 10 years Jeremy's grandmother and inspiration for Birdie G's Jewish cuisine-inspired dishes at Birdie G's How fatherhood changed Jeremy as a chef The journey to working at Manresa Jeremy's advice to leaders in the kitchen The next generation of chefs How Jeremy stopped being an intense, confrontational chef Managing the stress of making a restaurant successful Eli's experience with anxiety Jeremy on his anxiety and helping others Dealing with anxiety and effects of the pandemic Stay connected with Jeremy Fox on Instagram, and grab his book On Vegetables: Modern Recipes for the Home Kitchen here! Listen to more episodes of The Chef Radio Podcast, and be sure to check out our other podcast Delicious City Philly! Connect with Eli on Instagram: The Chef Radio Podcast Delicious City Philly A huge shout out to our sponsors Maxwell McKenney and Singer Equipment for their unwavering support, so we are able to bring these amazing conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make it more efficient and successful.

In this week's episode, I got to catch up with an old friend who's been stirring up the Bay Area's culinary scene, Emily Winston. You might know her as the mastermind behind Boichik Bagels, but there's so much more to her story.Our conversation took us on a journey through her remarkable shift from being an engineer to mastering the art of bagel making. It's not every day you hear about someone leaving a technical profession to pursue the art of perfecting a New York-style bagel in the Bay Area, but Emily did just that. Her passion for authentic bagels turned into a business venture that's about more than just food; it's about community, authenticity, and resilience.We talked about the gritty details of Emily's entrepreneurial journey, discussing the challenges and successes of her transition. Emily didn't just talk about making delicious bagels; she shared insights on business growth, maintaining quality, and why keeping a personal touch in your business matters more than you might think.Perhaps the most intriguing part of our talk was how Emily navigates the complex dynamics of expanding a business while staying true to her roots. It's a lesson in balancing growth with authenticity, something every budding entrepreneur needs to hear.So, if you're curious about how an engineer became a beloved figure in the artisanal food community, or if you're just a fan of a good bagel, this episode is for you.Check out Boichik Bagels for yourself:Website: boichikbagels.comInstagram: @boichikbagelsAnd, as always, stay connected with us:Visit our website: howwe.workSend us your thoughts at: iso@howwe.workFollow us on Instagram: @howwe.work

This week, Gilly is talking about what home means to Irish TV chef, Donal Skehan.Donal has moved a lot in his massive career on TV, from Eurovision to Saturday Kitchen and on to Food Network in LA. Now, with wife Sofie and their two young boys, he's come home to Ireland. His 11th cook book, Home Kitchen, is a meditation on home, nostalgia and who he is now as a food writer. Check Gilly's Substack for Extra Bites from Donal Hosted on Acast. See acast.com/privacy for more information.

Today's guest on The Dream Dinner Party is Donal Skehan who is so much fun and who has been on Desert Island Dishes before – a few years ago but defiitrly worth having a listen to his main episode as it's a goodie. I think he was in the very early days when I just turned up with basically a little Dictaphone recorder and hoped for the best. Donal has a new book out called Home Kitchen and honestly Donal's books are really great – I don't know how he does it, I tried to get him to give me all his secrets but instead I did persuade him to tell us all about his dream dinner party and this is a very fun one. I'm also going to be posting Donal's Little Black Book on instagram which is a new little feature we are trying out and I thought might be fun so keep an eye out for that and show it some love if you like it.You are listening to our side dish: The Dream Dinner Party. This is the mini episode where we invite a guest to tell us all about their dream dinner party. This is a game I know a lot of people have played on long car journeys or maybe first dates so it's really fun to sit down with a different guest each week and hear who they would invite and what they would serve. You're allowed to invite 4 people – anyone you want, and I think it's impossible to listen without thinking of your own answers!Thank you for listening!Find us on Instagram @desertislanddishes Hosted on Acast. See acast.com/privacy for more information.

On this morning's show, we have an encore presentation of my show with Miss Annie' Home + Kitchen from Bob Sykes Bar B Q in Bessemer, Alabama. After those segments, you'll hear Cora's Corner with Cora White as she reads an excerpt of a book by Alfreda Ragland! I hope you will listen and share.

On tonight's show, I am happy to welcome Annie McDaniel of Miss Annie's Home + Kitchen! Our conversation is taking place at Bob Sykes Bar B Q in Bessemer, Alabama. If you listen, I know Annie's story will encourage and inspire you! I hope you will listen and share.

On this MADM, Annie McDaniel of Miss Annie's Home + Kitchen is sharing about her little brother's battle with cancer and a special fundraiser she organized by baking pumpkin bread. Sponsor: Park Supply Company, Inc. ParkSupplyCompany.com

Episode 157: Noah GalutenIn this week's episode, Noah and I discuss:* His early interest in both food television (Lidia Bastianich, Ming Tsai) and cookbooks (Marcella Hazan, Edna Lewis),* How he fell into opening up new locations of Bludso's BBQ and then teaming up with Kevin Bludso to co-author Bludso's BBQ Cookbook: A Family Affair in Smoke and Soul … and then with chef Jeremy Fox to write On Vegetables: Modern Recipes for the Home Kitchen,* The pandemic-inspired “Don't Panic Pantry” video series, which went onto become the concept for his first solo cookbook,* And the chef's favorite pantry staples, including dried seaweed.Plus, as always, we put Noah to the test in our signature culinary game.The Don't Panic Pantry Cookbook by Noah GalutenAs the world changes around us, we are constantly vacillating between two different versions of ourselves: the one who wants to be healthier and the one who wants to be excited, or comforted, by the food that we eat. We all want to eat "better," but what does that mean? This book is here to say: Don't panic.Don't panic about learning how to cook; or environmental sustainability; or nutrition. Don't panic about what to make for breakfast or dinner or midnight snacks, because Noah Galuten has your back! In Noah's kitchen, trying really matters, perfection is overrated, and better is good enough.We

Donal Skehan is an Irish food writer and TV host. For over 10 years, Donal has travelled worldwide sharing his passion for food. However, after spending 4 years building his career in L.A, he and his wife Sofie decided to return home to be nearer friends and family. They have recently bought their first home together in his hometown of Howth. In this episode, Donal talks about his crazy schedule, how missing out on some life milestones forced him to reflect on his pace of life plus, the stresses and joys of parenthood. And if you want to know more about this author of ELEVENTH best-selling cookbooks or find something delicious for dinner, just head to Donal Skehan.com. And if you want to pre-order his latest book Home Kitchen, just click here! Until next Thursday. Darren. Follow ⁠⁠⁠⁠Darren ⁠⁠⁠⁠for the latest updates and release news and make sure you subscribe. If you enjoyed this episode please leave a positive review and 5 stars - they really help a podcast grow and we'd really appreciate it. The Number with Darren Kennedy was produced by Darren Kennedy.

Thanks to OpenUp Windows, your house is truly going to be a home. Bring everyone to the table this summer and enjoy indoor/outdoor entertaining with the US' best pass-through tabletop windows. Go to https://OpenUpWindows.com/ to find out more. OpenUp Windows 116 Neelytown Rd, Montgomery, NY 12549, United States Website https://openupwindows.com Phone +1-914-875-1541 Email mike@openupwindows.com

Once an award-winning chef at Ubuntu making acclaimed vegetable-focused food, Chef Jeremy Fox was struggling to deal with his anxiety and imposter syndrome. He spent years stuck in the persona he felt he was expected to be, building a bad reputation along the way.  Today, Jeremy joins host Eli Kulp to discuss his past and lessons learned, career highlights, and more importantly, his future. He recalls those early career days, and how his family and education as a chef inspired his food. Jeremy and Eli talk about their struggles with anxiety, and how a new generation of chefs is changing how some chefs educate in the kitchen. He's currently the chef and co-owner of Birdie G's, a Santa Monica restaurant named after and inspired by his daughter and grandmother, where he's leading with his newfound perspective on guiding young chefs. If you're going to take in anything from this episode (besides the best eats in Philly and LA!), we hope it's that perseverance is all you need to change your life. Even if you burn all your bridges and hit rock bottom, like Jeremy, it is possible to start over and succeed. Tune in to hear about Chef Jeremy Fox's journey from living an unhealthy life of a stressed out “food celebrity” to doing what he always dreamt of doing — running a humble restaurant that people and families just love to eat! Topics discussed in this episode: Eli breaks down Jeremy Fox's career Creating the menu for Ubuntu Jeremy's transition to working at Rustic Canyon and his reputation Eli on his time at Torrisi Jeremy reflects on his childhood in Philadelphia Philadelphia food traditions vs. the west coast Jeremy on his experience in Los Angeles How Rustic Canyon changed in 10 years Jeremy's grandmother and inspiration for Birdie G's Jewish cuisine-inspired dishes at Birdie G's How fatherhood changed Jeremy as a chef The journey to working at Manresa Jeremy's advice to leaders in the kitchen The next generation of chefs How Jeremy stopped being an intense, confrontational chef Managing the stress of making a restaurant successful Eli's experience with anxiety Jeremy on his anxiety and helping others Dealing with anxiety and effects of the pandemic Stay connected with Jeremy Fox on Instagram, and grab his book On Vegetables: Modern Recipes for the Home Kitchen here! Listen to more episodes of The Chef Radio Podcast, and be sure to check out our other podcast Delicious City Philly! Connect with Eli on Instagram: The Chef Radio Podcast Delicious City Philly A huge shout out to our sponsors Maxwell McKenney and Singer Equipment for their unwavering support, so we are able to bring these amazing conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make it more efficient and successful.  

Today we are speaking with Amanda Gillman, founder of AMG Snacks. In today's episode we discuss how Amanda left her 9-5 and began producing healthy snack options out of her studio apartment kitchen and how she worked to bring them to market in over 250 retail locations in the Northeast before launching in local Whole Foods locations!

Is it even legal to bake & sell from a home based kitchen? This can so hard to navigate, so let's shed a little light on this topic! Today's episode will cover the basic legal requirements of running a home baking business in the United States and how you can start to check those boxes and cover those bases step by step. You can connect with the host Brette & learn more tips, tricks, and help for your baking business by following along on Instagram at @the.outofhome.baker or by taking a look at her Resource Library.  --- Send in a voice message: https://podcasters.spotify.com/pod/show/business-is-sweet/message Support this podcast: https://podcasters.spotify.com/pod/show/business-is-sweet/support

My Curious Colleague, the PODCAST, is back for Season 4...! I'm kicking off Season 4 with my colleague, Jane Freiman, - Owner, Smart Kitchen Insights. She shares Home & Kitchen Trends she's been tracking. You may remember her from Episode #28 (Dec 2021) when she was on the podcast and is back to update us on some of those trends PLUS share some new ones.  I love this idea of keeping our listeners close to trends which may trickle down to impact the Consumer and -- ultimately impact the Consumer Care function. Thanks for listening...! #CPGCX #caringDeeplyForYourConsumers #MyCuriousColleague --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/denise-venneri/support

You probably know James Beard Award-winning chef Scott Conant from Food Network, but did you know he was born and raised in Connecticut? This hour, we talk with Scott about how his Waterbury roots shaped his approach to cooking and about how he cooks at home. His latest cookbook is Peace, Love & Pasta. Plus, we had a session with a nutritional psychiatrist from Harvard. She's a chef, too! Dr. Uma Naidoo explains the gut-brain connection and how we might use food as medicine.      GUESTS: Scott Conant: James Beard Award winning chef, Food Network star, and cookbook author. His latest book is Peace, Love & Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen. Uma Naidoo: Nutritional Psychiatrist at Harvard Medical School, Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH), and Director of Nutritional Psychiatry at MGH Academy, and author of This Is Your Brian on Food. Featured Recipes: Pasta Pomodoro Cast-Iron Skillet Chicken with Fingerling Potatoes Connecticut-Style Lobster Rolls This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns were Sara Gasparotto and Michayla Savitt. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! This episode originally aired March 10, 2022.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Over $1million in sales in 9 months. Today's guest is one smart cookie. On this episode I get to sit down with Lauren Anderson of Lolly's Home Kitchen. What started out as a stress relieving activity turned into something way more then Lauren could imagine.In this episode we discuss:How Lauren got started baking from homeThe importance of knowing your numbers in your baking businessHow Lolly's Kitchen is training the next generation of inspired cookiersWhat services Lauren provides to the baking communityWhy it's so important to believe in yourself and support othersBonus!! This episode has a giveaway!! If you enjoyed this episode tag me @bakingforbusiness and Lauren @lollyshomekitchen on Instagram as you listen- I will be giving away 6 gift cards Friday to celebrate our 6000 downloads(which we hit when recording this)Ready to make some cookies? Check out Lolly's Cookie camp by clicking hereAlready a cookie pro? Take it up a notch and click here Visit Laurens website at www.lollyshomekitchen.comReady to start teaching and making additional income in your business? Click here to join the waitlist for Teaching Your Passion Love the show? Please leave a review on whichever platform you are listening to right now!!! Reviews are a great way to help us grow and bring on more amazing guests!! I read and appreciate each and every one!!

Growing up, Lauren Anderson knew she always wanted to be in a creative career. She ended up in the graphic design field, where she would put on her creative hat.However, life took a different turn when she had a baby with a serious medical condition. Her son underwent his first open-heart surgery at just a week old. Lauren had to leave her graphic design job to become a full-time caregiver for him and her other children.Needing an outlet for joy and creativity in her life, she turned to cookies.Due to her passion for baking and decorating cookies, she was able to perfect her skills so well that she began sharing her knowledge with others through online courses.She remarkably navigated the world of online marketing and funnel creation on her first attempt to build a solid business.Her cookie training empire has grown in leaps and bounds to reach thousands of people, which has been very profitable for her.But as we all know, entrepreneurship is not all smooth sailing. There are numerous challenges of growth, and sometimes the only option is to quit some things to focus on others.Tune in to this episode to hear Lauren's incredible journey, how she had dealt with the challenges, and her future plans for Lolly's Cookie Camp.Key Takeaways- The moment Lauren realized she was an entrepreneur (01:38)- What Lolly's Cookie Camp is all about (03:08)- Pivoting from in-person to online cookie classes (08:10)- Being profitable after just two weeks (11:22)- Why you have to quit some things in business (14:27)- How to deal with entrepreneur overwhelm (21:25)- The next big goal for Lolly's Home Kitchen (23:34)- What's on Lauren's bucket list (25:57)Additional Resources Connect with Lauren Anderson- Lolly's Home Kitchen- Lolly's Cookie Camp- Lolly's Cookie Class-------You can find the transcripts and more at http://bizninjaradio.comBe sure to follow me on Instagram @bizninja---Subscribe to the podcast on Apple, Spotify, Google, Stitcher, YouTube, or anywhere else you listen to your podcasts.If you haven't already, please rate and review the podcast on Apple Podcasts!

Si te estás interesando por el ecosistema de las startups o estás tratando de poner en marcha una empresa emergente seguramente te hayas topado con el término “exit”. Se trata de un plan estratégico de un empresario para vender su compañía a inversores u otra empresa. De esta manera, el propietario de un negocio reduce o liquida su participación y puede llegar a obtener un beneficio si ha sido rentable. Diego Castillo es nómada digital desde hace tres años, vendedor activo de Amazon FBA y hoy nos abre las puertas de su experiencia al hacer su exit vendiendo una de las marcas que construyó en Amazon. Él nos cuenta que “nadie quiere comprar una marca que tenga un sólo producto”: “Es un riesgo muy grande porque pueden haber suspensiones, quedarse sin inventario, etc. y el negocio puede venirse a cero. Entonces tiene que tener múltiples productos”, explica. No es que se haga imposible vender una marca que tenga un único producto, pero el pago puede ser “más interesante” cuando hay varios artículos. En el caso de Diego, lo que hace es “buscar una familia de productos que se puedan volver una marca”: “No nos interesa lanzar una espátula y no saber qué productos se pueden complementar. Pensamos cuántos productos tenemos que tener para lograr el nivel de revenue que deseamos como meta para esa marca en específico”, nos enseña. Uno de los principales problemas del e-Commerce es que muchas veces te quedas sin cashlow para seguir creciendo, porque empiezas a vender muy bien pero tienes que aumentar el inventario y es en ese momento donde se empiezan a complicar los números. “Yo sabía que con una exit podíamos escalar de una forma más atractiva y diversificar un poco el riesgo de saber que las marcas llegan a ciertos niveles que están definidos y es cuando ya están listas para salir”, comenta Diego, y aclara: “Todas las marcas que creo son pensadas desde el principio para vender, buscando tener esa cantidad de SKUs, revenue y cada una tiene sus diferentes metas de ventas y profit”. Lograr el exit conlleva tener objetivos claros para poder generar el interés de las agregadoras. “Tú puedes tener una marca muy pequeña que venda cualquier cantidad de plata y siempre puede haber alguien interesado, pero si quieres ir tras esa exit que te puede dar más comodidad o escalar, podríamos decir que tienes que llevar los niveles de venta mucho más alto”, sostiene nuestro invitado. En su caso, también se puso como finalidad el tiempo estimado para llegar a ese exit. Según Diego, es posible hacerlo en “un plazo de tres años”, y un súper tip que nos da en este episodio es que a las agregadoras “les encanta la categoría Home & Kitchen y de mascotas”. Cuando llega el momento del proceso de venta es aconsejable estar entrenado para no cometer ningún error. Hay muchas incubadoras que podemos elegir y es recomendable saber cuál es la indicada para nuestro negocio y cómo podemos acordar el precio correcto. “Este tipo de negociaciones son exactamente iguales a que si quieres comprar en un mercado y negociar los precios. Siempre hay negociación del precio que está establecido”, afirma Diego.   En el mismo sentido, nos asegura que “los márgenes que están buscando las agregadoras tienen que ser sanos, es decir entre un 15 y un 20 por ciento, después de todos los gastos”: “Si quieres tener un 20 por ciento de margen tienes que vender cinco veces más de tu utilidad para lograr más o menos esas ventas”. Además, nos advierte que tener más cantidad de canales de venta no ayuda a la valuación de tu marca, porque “si un canal de ventas no va a tener un mínimo del 10 por ciento de tu total de ventas prácticamente no va a hacer ningún cambio en su valoración”. Hay muchas agregadoras que están buscando que el fundador de la empresa se quede con la marca, participando en una parte muy pequeña. En el caso de Diego, él decidió “librarse de la marca, enfocarse en las siguientes y escalar con esos fondos”. Aunque destaca que, cuando se llega a esa etapa, es mejor que la marca ya esté registrada, tengas todos los contratos con tus proveedores y todos tus procesos documentados, ya que “no sólo la venta se va a ver más atractiva, sino que sirve para que escales tu negocio al siguiente nivel”. Asimismo, nuestro invitado nos aconseja “ir directamente a las agregadoras y no a los brokers”. “Lo hice con un broker porque me sentía un poco perdido al comienzo, y te pone al frente de varios accionistas que quieren adquirir una marca como la tuya”, relata, pero puntualiza en que, si queremos ir con agregadoras, tenemos que “investigar por lo menos cinco opciones para tener diferentes deals sobre la mesa”. Como consejo final, Diego nos narra que fue de gran ayuda el apoyo de varios socios y VAs para lograr escalar su negocio rápidamente: “Es muy importante porque en un momento el negocio se pone muy complejo y tu tiempo se limita demasiado porque cada área se vuelve súper importante para que todo funcione”. Por eso debes buscar personas de confianza en quienes delegar tus tareas y así conseguirás “fortalecer las áreas donde eres muy deficiente”. LinkedIn: Diego Castillo Sagastume Instagram: @makeyourownluckgt

You probably know James Beard-award winning chef Scott Conant from Food Network, but did you know he was born and raised in Connecticut? This week on Seasoned, we talk with Scott about how his Waterbury roots shaped his approach to cooking and how he cooks at home. His new cookbook is Peace, Love, and Pasta. Plus, we had "a session" with a nutritional psychiatrist from Harvard. She's a chef, too! Dr. Uma Naidoo explains the gut-brain connection and how we might use food as medicine. GUESTS: Scott Conant: James Beard Award-winning chef, Food Network star, and cookbook author. His latest book is Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen. Uma Naidoo: Nutritional Psychiatrist at Harvard Medical School, Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH), and Director of Nutritional Psychiatry at MGH Academy, and author of This Is Your Brain on Food. Featured Recipes: Pasta Pomodoro  Cast-Iron Skillet Chicken with Fingerling Potatoes Connecticut-Style Lobster Rolls This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns are Sara Gasparotto and Michayla Savitt. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.