Have an Idea? Have a PARTY!

June 11, 2014 - no comments. Posted by in Entrepreneurship, Food Industry.


I’m from the south, if there’s one thing we know how to do right, it’s to have a party. When a rival team plays at LSU and causes an earthquake (hints the name ‘Death Valley’), we have a party. We don’t just start a fast, we have what’s called Fat Tuesday and when a Hurricane comes into town, we have a Hurricane party (and another one when it’s over). So obviously when I had the idea of having a salad dressing — I had a party.

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Ido Leffler: Yes To Rapid Growth (The DOcast)

May 16, 2014 - no comments. Posted by in Entrepreneurship, The DOcast.

Ido Leffler is always smiling, it's his brand.

Ido Leffler is always smiling, it’s his brand. [photo credit: www.ChristopherMichel.com]

Ido Leffler and his partner Lance Kalish took Yes To Carrots, a small and vibrant natural skin care brand in Israel, from a measly 6 products in 16 stores, to a global brand with 100 products in 28,000 stores in 29 countries — in less than 5 years. They wrote the fantastic book Get Big Fast and Do More Good about their story and the lessons learned on their path to purpose and profits. 

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.

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Jeff Herman: Hustling the Deaux (The DOcast)

April 24, 2014 - no comments. Posted by in Entrepreneurship, The DOcast.

Jeff Herman in his Bootstrapped Doughnut Shop

Jeff Herman in his Bootstrapped Doughnut Shop

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.

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Food Incubators: Get on the Shelf in Months

February 28, 2014 - no comments. Posted by in Entrepreneurship, Food Industry.

Our Human Assembly line, one bottle at a time

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.

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