A year and half ago when I first sat down with Jay Ducote, he told me his story of how he got started in the blogging world and rose to be a prominent food blogger in the South. He also mentioned a barbecue sauce that he was working on. Well, he’s kept his word because a couple weeks ago he launched his magnificent Louisiana Barbecue Sauce to retail stores in Baton Rouge. Between managing a popular food blog, radio show, and launching a new product, he also competed on Food Networks Cutthroat Kitchen recently.
I had the pleasure to hangout with Jay at his stylish office in Baton Rouge to talk about his experiences launching his first retail product.
In a world of great gourmet foods and options, Mark Ramadan discovered that ketchup has always been just ketchup. Mark, and friend Scott Norton, had the idea to make a better ketchup than the standard highly processed brand on the market. While still in college the two cooked up a mess in their apartment (photo) and decided to have a party amongst friends to see if this idea had legs — It did. Over a period of 6 years, they grew their company, Sir Kensington’s — maker of gourmet condiments like ketchup (spiced ketchup is legit), mustard, and mayo — into over 4,000 retail stores and over 350 restaurants/hotels nationwide.
I had the pleasure to talk with Mark (via Skype) from his office in New York, NY to talk about what it really takes to grow a company. If you’re a food entrepreneur, you can’t afford to miss this.
I had the pleasure to talk with Ido (via Skype) from his office in San Francisco, CA to talk about strategies and solutions that he utilized in conquering many of the problems product businesses face.
When Jeff Herman went on a trip to Mary Lee Donuts, he realized there was a crucial gap in the doughnut market in Baton Rouge, and he asked himself how hard could it be to build a better doughnut shop? (famous last words) He was 23 years old and fresh out of college, armed with only his ambition, drive, and small amount of capital, he managed to bootstrap his startup Tiger Deaux-nuts into a thriving, yet almost secret, grassroots business.
In this episode I talk with Jeff in his first kitchen about the challenges of bootstrapping, building a devoted following, and what it takes to succeed as an entrepreneur.