Episodes

Nona Lim spoke about the development of her namesake food brand and the importance of saying “no” to “top-line growth that isn’t in line with our profitability requirements.” She also discussed the ways in which she funded her upstart brand prior to accepting venture capital, how she negotiates favorable terms with suppliers and why she describes venture capital as a “double-edged sword.”

This week we’re joined by Nick Guillen and Nick Ajluni, founders of TRUFF, a fast-growing brand of upscale, truffle-infused hot sauces. Guillen and Ajluni spoke about how their shared backgrounds in digital media and streetwear fashion inspired the creation of TRUFF, how Instagram factored into the brand’s design and why they are trying to “influence the influencer” on social media.

John Sorial, founder of Mediterranean-inspired food brand TaDah Foods, spoke about how he navigated the company through a period of constant challenges, why finding a co-packing partner is like “getting married,” preparing for his pitch on “Shark Tank” and what it was like to turn down an offer from Mark Cuban.

In this week’s episode, we’re joined by former NFL star Matt Light and Bill Dessel, the co-founders of sessionable spirit brand Keel Vodka. As part of our conversation, Light explained why despite ruthless competition as a professional football player, entrepreneurship “is more challenging than it ever would be on the playing field.” He and Dessel also discussed how they overcame initial regulatory hurdles, the benefits of a local distribution strategy, and why “living the lifestyle” is critical for brand ambassadors.

In this episode, Matt Weiss, founder/CEO of RIND Snacks, discussed his approach to incubating the skin-on dried fruit brand while maintaining his full-time job. Weiss spoke about how he assessed the financial and opportunity costs of entrepreneurship, the importance of open and honest communication with his employer while incubating RIND and why he believes in “relentless networking.”