Category Archives: Food Industry

Jay Ducote 2: Bite & Booze &… Barbecue (The DOcast)

Jay Ducote in his office with the new BBQ.
Jay Ducote in his office with the new BBQ.

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.

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Mark Ramadan: Ketchup with Food Industry, Fast (The DOcast)

Mark Ramadan (left) and business partner Scott Norton (right) at a “Ketchup Party”.

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.

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Have an Idea? Have a PARTY!


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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Food Incubators: Get on the Shelf in Months

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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