We’ve got an awesome interview lined up for you today. I’m chatting with Nik Ingersol, Co-Founder of Barnana. Nik is on the list of Forbes 30 Under 30 and just an all around cool dude.

Before starting Barana, Nik founded a digital agency which eventually formed into an augmented reality firm. And today, we dive into how he’s leveraged creative thinking and guerrilla and social marketing tactics to grow Barnana so quickly.

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On the show today, we have Lauren Shafer of Michele’s Granola, and we’re talking all about social media, and how to find what works for your brand.Using Social Data

Michele’s Granola is a fast-growing brand that makes delicious, small batch granola products you can find in stores across the country.  Since joining the company, Lauren has grown into her role of marketing manager, where she leverages the social media data, to constantly improve how Michele’s Granola communicates with their customers.

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hip chick farms logoToday we’re chatting with Serafina Palandech of Hip Chick Farms. Serafina’s company makes a line of extremely high quality organic chicken products, like nuggets and tenders, and was founded 4 and half years ago in an effort to provide healthy food to people and children on a mass scale.

From being on a reality show to selling out of inventory on QVC, her company has had amazing success and is growing like crazy.

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Fred Hart is joining us on the show today. We had Fred on the podcast back at episode #30, and if you haven’t listened to that interview yet, we talked all about honing brand strategy, and I’d definitely recommend checking that one out.

Fred is a Partner and Creative Director of Interact, one of the most sought after packaging design firms in the industry.

Part of Fred’s job as creative director is keeping a pulse on industry trends and how to leverage that knowledge to set brands up for the future.

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On the show today, we’ve got Kate Weiler, co-founder of DrinkMaple, and we’re talking about being the champion of your own new category.  Kate’s maple water is now sold in over 12,000 stores, which has taken years of grit, passion, and in her words “blissful ignorance” to make happen.CPG Startup

As you’ll hear, there are pros and cons to creating a product that’s the first of it’s kind, especially as a start-up bootstrapping it to the top.

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We have Terra’s Kitchen’s CEO/Co-founder, Mike McDevitt, on the show today. Terra’s Kitchen is a meal prep company out of Baltimore and they are sweeping the nation with their one of a kind meal prep delivery service.Customer Acquisition

They were founded in 2016 and already have a run rate of $20 million a year. Pretty phenomenal.

Their business model is unique to the industry, which allows them to offer up to 60 different meal choices at a time.

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in-store marketing

On the show today, we have Luke Lahman, who is the field marketing manager for E&J Gallo. If you’re not already familiar, Gallo is the largest producer of wine in the world, and they own and distribute a number of the popular wine and spirit brands you’ll see at most liquor and grocery stores, like Barefoot, Apothic, and New Amsterdam Vodka.

From being on the front lines to training and managing over 30 salespeople,

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We have Eric Pierce, Director of Business Insights for New Hope Network.  If you’ve been following the podcast, we hfood industry trends 1ad Eric on the show back at episode 19.

It’s been one of our most popular episodes, so we asked Eric to come back on the show to share some more insights on trends, and he graciously obliged.

Eric is incredibly talented in helping entrepreneurs and companies uncover opportunities in the market,

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“There’s a lot of money flowing into this space, especially to the earlier stage brands, and so I think we try to decipher those people who are really in it for the long haul or for the right reasons, as opposed to those who just think they can make a quick buck which is hard to do in this industry.” -Ben Fenton

boulder food group

Today, we’re talking with Ben Fenton of Boulder Food Group about the do’s and don’ts if you’re looking for outside investment for your food or beverage company.

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Today we’re talking with Koel Thomae, Founder of Noosa Yoghurt.

growth strategyI’m sure you’ve seen the Noosa brand in the thousands of stores they’re in across the country, and today, Koel discusses what it was like growing the business with an extremely tight budget.

Before partnering with an investment firm, Koel and her business partner had bootstrapped their way to a projected $100M a year in revenue. Everyone loves to talk about big investments and overnight successes,

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