When I had the idea to take my salad dressing to the grocery shelves, I didn’t know a thing about the food industry. All I knew is that I had to make it in an FDA approved kitchen. I looked and talked to everyone I knew that had a kitchen; I could make it in a food truck and wash their tuck in return, I could use a restaurant on a Sunday night when their closed, I could make it at my house if I kept the dogs and kids outside — these where the options floating through my head. Not only did I find a kitchen, I found a proven system that can bring your food idea to the shelves.
In the early dawn of the internet, it wasn’t easy for an independent artist to sell their music online — so Derek, an musician himself, decided to create a system where he could. Then his friends, and friends of friends, wanted to do the same thing — that’s when CD Baby was born. It later became a lean sales machine producing over $100 million dollars in sales and servicing over 200,000 musicians. Derek later sold CD baby, giving proceeds to charity, in 2008 for $22 million — he’s also a best-selling author, musician, programmer, world traveler, and circus ringleader (to get over his fear of public speaking.)
I have the pleasure to speak with Derek, via Skype from his home in New Zealand, to talk about marketing, automation, and how it applies to product-based companies.
Now that I’ve lured you in, I want to share an amazing simple recipe I came up with today. Being that I’m in the works on our Louisiana Strawberry Vinaigrette, I have a lot of fresh strawberries laying around the house and I have to be a little creative. So, I took on the strawberry shortcake, using ingredients from our vinaigrette: Fresh strawberries, cane syrup, and poppy seeds — I have more of that than I know what to do with, our batch consists of over 40,000 local, fresh strawberries.
So here we go, have fun: Read more »
Do you want to know what it takes to startup your own restaurant? Well then, meet Bradley Sanchez, he went to school for art, worked on Broadway Street, and started his first restaurant, The Salad Shop, by the age of 25.
I had the opportunity to sit down with him at his place, in Baton Rouge, to talk about what it takes to start your own restaurant in a highly saturated market.