The Food Startups Podcast

He founded GoodPop on a ramen noodle budget in 2009 and hasn’t accepted investments since. College student at the time, Daniel couldn’t find an all-natural popsicle, snow cone or frozen treat to beat the Texas heat. Daniel Goetz decided to quit his advertising internship to launch GoodPop with his first retailer, Whole Foods. GoodPop has since seen triple digit growth every year, revenue in the millions and recently received a loan from Whole Foods. Now, at the age of 30, Daniel has transformed GoodPop from its humble beginnings as a popular, local Austin brand to a nationally-recognized leader in the natural frozen novelty category. Daniel radiates positive energy and perseverance. Learn about: His initial market research when GoodPop a dorm room startup The long-term goal of the company Creating customer experience How did you get a loan from Whole Foods? Moments of struggle/perseverance What makes GoodPop successful? How do you manage hiring/growth? Working with seasonality and different regions of the Un

Cookies in Saudi Arabia, pomegranates in Croatia, bananas in Ecuador, Olive oil in Georgia. Tim has done it all. In the food business since 1988, he helps companies add thousands of retail locations, millions of dollars in revenue, and millions of capital investment. Tim has worked with large and small companies from all around the world. With experience working at the big boys (Unilever and Nestle), he applies their advanced, proven practices to smaller ones. Fun stories and practical advice for all: Georgia Olive Farms story How he brought Keebler to Saudi Arabia without permission Food Network endorsements + PR tis The 4-5 key metrics you must pay attention to How to recognize the key issues during growth 9 pillars of successful food brands The retail index coefficient Bananas, Ecuador, and Whole Foods Results-based consulting pay Tips for raising capital

Scott Jensen is Co-Founder and CEO of Rhythm Superfoods, a manufacturer of organic plant-based superfoods snacks. I am snacking on their delicous broccoli bites as we speak! He is the former CEO & President of One World Foods (Stubb’s Bar-B-Q), which he co-founded 20+ years ago with C.B. Stubblefield and two close friends. One World Foods was successfully sold to McCormick & Co. in 2015. Scott led Stubb’s in its national and international expansion to be the largest SuperPremium Bar-B-Q and Marinade brand in the country. Scott is personable, intelligent, and happy to impart his wisdom from his many years of success in the food industry. From marinades to superfood snacks: The Stubbs BBQ story How they came across the Kale chips idea Working with co-founder Clayton Christopher (of Sweet Leaf Tea and Deep Eddy Vodka) Why did Kale become popular? (19:30) Moving production facilities 3x Handling demand spikes in the Kale dehydrating niche business Becoming a produce buyer Sourcing and supply chain tips B

Everything changed on his visit to the Central Market in Valencia, Spain: Victor Friedberg realized that food is a system. He returned to the U.S. and dove head first into learning about food systems. At S2G Ventures, Victor and his team invest in innovative food startups. Many of the startups have been guests on our show, including Maple Hill Creamery, TerraMera, Myco, Mercaris, Kuli Kuli, Back to the Roots, Shenandoah Growers, and SVO. S2G has built an amazing community and portfolio. Victor is sharp and insightful. We talk about: Victor's diverse work and life background His trip to Valencia, Spain The different stages of investing Investing in great "systems" What he sees in some of the food startups that he has invested in Synergy between his food startups Creating alpha How they advise their portfolio of companies The advisors to Victor and his fund (an impressive group)  

Dan MacCombie is the co-founder and former Co-CEO of Runa, an Amazonian social enterprise and beverage company supporting indigenous farmers sustainably growing guayusa tea in the rainforest.  He and the Runa team developed relationships with indigenous farmers and built a supply chain into nationwide distribution in Whole Foods and other U.S. chains. Starting in 2009, it has been a fun, challenging adventure. Dan tells us how they got to where they are today: A” listening tour” in Ecuador Introducing an unknown food (guayusa) to the U.S. market Highlights of their growth On strategic relationships How they stayed on the shelves Musings on the food industry Keys to sampling your product Analyzing the social investment landscape Bonus: Matt and Dan rant on “New Vendor Packets”

It all started 12 years ago in Cabo San Lucas, Mexico. Today, it is a nationwide brand based out of Southern California. Christian Bunte started Cabo Chips in college and has been doing it ever since. In 2012, he made the decision to focus on the natural retail channels. A pivotal shift that changed everything. He is very savvy on the food industry, production, sales and marketing. We tell his story: Why Christian decided to launch Cabo Chips Launching a business in Mexico versus the U.S. Comparing conventional vs natural channels The 2012 company shift How he works with his mentors Managing production - quality control Dealing with a seasonal product Tips for hiring On hiring a C.E.O. to run his company The biggest mistakes Christian How has the industry changed since you started?

Doing research for this interview, I quickly realized that this is no ordinary baby food. It utilizes start of the art technology. And adults love it too! Cassandra Curtis is a nutrition fanatic foodie with an extensive background in the health and wellness spheres. Her deep understanding of business operations, nutrition and food, combined with the experience of being a mother to two little ones, led her to pursue her ultimate passion: to create a one-of-a-kind HPP baby food line that would become the gold standard in childhood nutrition. In this episode, we talk all things nutrition, health, caffeine and more: Experiences at the Optimum Health Institute Moving from a kitchen startup to a co-packer How Matt would react if he was diagnosed with cancer Did drinking copious amounts of soda as a child ruin my adult health? How nutrition affects mood and psychology Two things you can subtract from your diet for a healthier, better life. What is epigenetics? Packaging tips -- Phthalate and BPA free The Magic HPP

Douglas Coombs decided it was time for a change. He left a tech startup in a South American city of 9 million people and moved to a small college town in Oregon to start a brewery. Why and how did he do it? We have a fun conversation about his journey and current venture: Alesong Brewing & Blending. They are focused on small batched beers aged in oak barrels, out of Eugene, Oregon. Alesong recently took home a couple medals last weekend at The Best of Craft Beer Awards. Bronze for Saison du Vin '16 and GOLD for Shake Your Tree! Working with his chemist brother (Brian Coombs) and a brew master (Matt Van Wyk), they have a strong, complimentary team. Listen and learn: When did Doug realize that it was time to start a brewery in Oregon? Why his brewery hours feel different than his past employee hours Life is Oregon, "what is it like man?" Going from solo founder to co-founder What do people beer lovers not know about starting a beer company? Matt the brewmaster, how do you channel his creativity? Changing t

Once you have the chance to eat organic chicken, it is difficult to return to the conventional. I say this from experience. Jefferson Heatwole and Shenandoah Valley Organics (SVO) are trying to affordably provide organic chicken. They have an innovative, farmer-focused business model and encourage healthy eating and cultural awareness. The company is growing in number of farms, chickens, and sales. In fact they have an exclusive brand developed just for Costco. SVO operates out of the beautiful Shenandoah valley in Virginia. Jefferson and I demystify the chicken industry and elaborate on their business model: What certified organic farms look like Antibiotic free chicken vs organic chicken Health differences of organic vs conventional chicken Quality of life differences for the chickens! Teamwork and relationships with independent farmers on over 25 farms (24:40) Tips for working with USDA Organic certifiers Tim Heydon of Shenandoah Growers an an advisor Keys to success and rapid sustainable growth Why is or

It started off as an Amazon.com side business. Now it is one of the fastest growing companies in the United States. But Courtney Gould had to evolve as a person and leader in order to make SmartyPants Vitamins a successful AND healthy company. They have disrupted the vitamin industry. The company's products are top ranked on Amazon and sold everywhere from Whole Foods and Target to Costco and beyond. Courtney is sharp and agile. A talented CEO. Learn about business and personal development: “I like complex problems!!!” No such thing as work/life balance - it is all connected Dealing with the fear of not crushing it The power of knowing yourself Understanding that you suck at most things (humility) Why the name SmartyPants? “I use to lead from fear” Going from Student of Life to Expert Becoming a 'Superager' Online/Amazon versus retail Unaided awareness vs aided awareness Methylfolate folate vs folic acid Recognizing and transforming your personal traits The personal development fund 1-for-1 nutrient grants t

“And I asked him: Why are you doing this? Your grandchildren won't have to work..” -Greg to his co-founder Wade who owns more than 50 Papa John's pizza franchises. Greg Sausaman has worked in food since the 1980's. By the time he was 30 years old, he owned eight Domino's pizza locations. Then he transitioned to Allied Domecq, one of the largest food/liquor conglomerates in the world. Now he is cofounder of Topper's Creamery, a custard franchise currently in Florida. Upon the company’s inception, Sausaman fully designed an entire new brand; image, operational flow, menu, pricing strategy, training processes, and financial. AND he undertook full strategic and tactical plans for this new brand. I had a great time speaking with Greg. He talks about the long term mindset, what he would have done differently, how to manage people and much more: The transition from entrepreneur to employee On choosing retail locations The question he asks employees that has made a huge difference Creating a legacy company Baby boom

Turning the tables to end the year, this time I am the interviewee. Laura Coe, of The Art of Authenticity, and I talk about Money, Pressure, and Passion. Copying the show notes from Laura's episode page here: Matt’s background and what inspired him to become an entrepreneur [4:20] The background on his podcast, The Food Startups Podcast [7:50] How the reception has been to his podcast [10:17] Why he wanted to talk about money, pressure, and passion [11:45] Dispelling myths about passion [14:40] How to balance money vs. passion [17:01] Balancing the pressure of business with life [19:02] The power of journaling and digital detoxes [25:33] Balancing your current business success with your future goals [27:10] How Matt defines authenticity [30:30] His big turning point moments [32:02] The last time he was almost inauthentic and caught himself [34:18] Matt’s daily practices [37:24]

Dear listeners, You know me from my podcast. I've spoken to over 100 experts and I always try to get advice. Ask questions that we can learn from. You know this. But did you know that I am in the food business as well? Where do I want to go with my business. Today I am going to share more about me. What I do, mistakes I made in 2016, things that went well, plans for 2017. From these reflection combined with learnings from the many founders I spoke with this year, I'll go in depth on Peter Drucker's feedback analysis method. Then, I'll teach you how to apply this to your professional and personal life. We discuss: My food startup Why I am sharing this information publicly The importance of applying probability theory to your business Top learnings from 2016 Relationship building and venture capital Our strategy to grow in 2017  Feedback analysis and it's short, medium and long-term benefits My foray into journalism Always be storytelling!! Exciting plans for the podcast going forward  

Eric De Feo grew up in New York, the son of Italian immigrants. As a child, he learned about design, building, and community. He also learned that living in a big house means a lot of work! As an adult, Eric has combined his experience and interests in design, architecture, environmental conservation, and food. Eric has experience in designing projects for informal settlements abroad, including working with the Kounkuey Design Initiative in Nairobi to build sanitation blocks and a playground, along with public housing concepts with Gensler in Thailand. After working abroad, Eric came home. He co-founded OpenDoor, a collaborative living space currently in the Bay area. He also built a beautiful and functional smart growing machine, ROOT. Grow your own fresh foods, medicinal herbs and flowers with the swipe of a finger. If you are interested in indoor growing or would like to learn about coliving spaces, this episode is for you: Eric's influence from his childhood Work/life balance In the U.S., are we defined

You don't HAVE to follow the cookie-cutter retail sales model. An entrepreneur can feel powerless when they are 100% dependent on one or two large grocery buyers for the success of their food startup. Hotels, catering, and local cafes are a few examples of local businesses that may be interested in carrying your brand. But they need a way to find out about your product. Kim Bryden is doing just that with Cureate Connect. She has a network nearing 250 food startups in DC and Baltimore with access to D.C. and Maryland businesses interested is local sourcing. For over 10 years, she has worked in the food and beverage industry from government to Whole Foods retail management, to food+tech start-up. We talk about: Kim's diverse background in the food space Lessons from Whole Foods and EMERGE What is SHRINK? and creative finanical costing Community learnings from issuing D.C. liquor licenses Why success is often misunderstood Working with the legendary chef José Andrés Measuring the impact on local economies Why w

"I attribute my success to my numerous beloved mentors and getting up early in the morning to play and work harder." Nicolas Warren is relied upon for action, leadership, strategy, sales, energy, and smiles. Learning, competition, and positivity are driving forces in his life.   He has significant experience in several capacities across multiple industries including tourism, food /hospitality, computer/software tech, marketing, and advertising.  Nicolas recently sold his dark chocolate energy bar company, Perfect Fuel. We reflect on his 6 year journey. How did Nicolas get to where he is today? Thoughts on nutrition How to find and utilize mentors Why were they acquired by America's #1 meatball company? What he would have done differently Why Perfect Fuel was attractive to be acquired Cross-merchandising and shelf displays Making your product into a platform Advice for creating a brand new concept The importance of customer feedback Analysis of another great brand: Perfect Bar “Don’t bootstrap your business.”

Happy thanksgiving to all! In this episode we pay thanks to and learn from the all-stars of food. Learnings from five of the most innovative and successful entrepreneurs in the game: Tim Joseph of Maple Hill Creamery (episode link) Tim Heydon of Shenandoah Farms (episode link) Susan MacTavish Best of Living MacTavish (episode link) Andrew Chae of YinYang Naturals (episode link) Seth Goldman of Honest Tea (episode link) Selected links from the episode: The War of Art and Turning Pro by Steven Pressfield: If these books don't provide the necessary motivation to work, to become a true professional then nothing will... Read both, but start with The War of Art.

Recognized as one of Zagat’s 30 under 30 in 2013, Tim West is a Slow Food chef turned Social Entrepreneur. He is a Culinary Institute of America (CIA) graduate and grandson of Arch West, the inventor of Doritos®. Tim cut his teeth in the the kitchens at The St. Regis Hotel in New York and the Facebook headquarters in California before entering the world of entrepreneurship. Tim co-created The Food Hackathon + Forum as a business plan competition and alternative educational experience to encourage entrepreneurs to work on more meaningful problems and to expose corporate teams to a more collaborative and inspiring working methodology. We had a great conversation about the future of food and how to get involved: How Tim became a chef His family's past food experience Definition of "Slow Food" What is wrong with food today? Tim's realization "that he can feed more people with a cell phone and a computer than a chef knife and a flame." True cost accounting How do we change the food system? What is a "hackathon" a

He is the founder of Yin Yang Naturals, a food brokerage focused on the natural retail channel. Andrew Chae worked in his family’s food manufacturing business since his teenage years. In 2004, he oversaw the organic certification of two production facilities, and built a new Asian organic brand, Ohana House, from the ground up. Ohana House went national with distribution into all Whole Foods and other major natural chains. Andrew also oversaw the entry of Ohana House into Costco and initiated private label opportunities with Trader Joe’s. In 2008, Andrew started Yin & Yang Naturals. He discovered a passion for helping entrepreneurs achieve their dreams. Taking a product from concept, to store shelf, to someone’s kitchen shelf provides an unmatchable level of both personal and professional satisfaction. Some brands that Yin Yang Naturals works with are Coconut Bliss ice cream, Harmless Harvest, Maple Hill Creamery, and Uncle Matt's. Yin Yang also helped launch EPIC bar, REBBL drinks, and Temple Turmeric. A

Featuring cameos from Keely Gerhold of Tinyfield Roofhop Farms and Corey Wood of Elixir Kombucha. My favorite charity*, Kiva, is a micro-finance platform based on Nobel-prize winner Muhammad Yunus's Grameen Bank.  On their platform, over $924,000,000 has been lent to over a million borrowers in 82 countries from over a million lenders! Kiva's awesome international work has a lot of publicity. But small U.S. businesses can also receive loans of up to $10,000 with 0% interest! We talk with their US Digital Marketing Manager, Adam Kirk. Plus, we hear from two startups that benefitted from a Kiva Zip Loan. This episode was so much fun and a great way to learn about low-interest money for your startup: Life in Albania and how it helped shape Adam's career How to get a 0% interest Kiva zip loan for up to $10,000 After a successful kiva loan what other funding platforms can we look at? Why food startups do well on Kiva How to use social impact to get loans at your favor Essential crowdfunding tips *Our company has