What does challenging food industry norms in the CPG industry really take?

Some might say time, or creativity, others might say strategy. The guest in this episode would likely say, “all of the above”. If you’vestubbs barbecue suace scott jensen never heard of Scott Jenson before this, then surely you’ve heard of his first food startup, Stubbs BBQ.

Scott Jensen is a true serial entrepreneur in the food industry.

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“We were lucky to be told early on to take our time, be strategic and make sure that we have the right items in the right stores.”  Lizzie Ackerman on the strategy behind Birch Benders’ success.

Lizzie Ackerman is the COO ofBirch Benders – one of the fastest growing, bootstrapping food startups in Colorado. Having their big launch at Expo West in 2014, Birch Benders went from being in just 20 stores to now over 5000 – quite the increase in distribution in less than two years.

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 “If there’s one I’ve learned about marketing, it’s that everything is experimentation.” – Jake Sablosky

There’s no denying, some products are flat out easier to market than others.

A lot of people see a cool social media campaign and think, “if only I had a product as easy to market as that one” or “people might think my product is boring so how am I supposed make sales on social media?”


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Do you ever find yourself at odds with making final decisions within your marketing team?

Everyone at some point can relate to feeling that their idea is THE way to tackle a problem, especially in the food and beverage industry which tends to attract a lot of passionate people. Food marketing leadership has plenty to learn from this interview.

Today’s guest is Maude Manoukian, and she is the CMO of the Forager Project.

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