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.
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.
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.