Taste Radio

Let's say that you've created an iconic brand that essentially launched a category and is beloved by millions of loyal consumers. Why would you change anything? That's the question we explored in our interview with GT Dave, the founder and CEO of GT's Living Foods, the maker of GT's Kombucha. The top-selling kombucha brand recently underwent a packaging refresh that tweaked a few elements of its label design and renamed two product sublines as a way to better delineate its offerings. In a conversation included in this episode, Dave spoke about the reasoning behind each change and how his perspective as a category creator impacted the moves. He also spoke about why he's embraced a more public persona and why he's adamant that kombucha should avoid comparisons to soda. Show notes: 0:37: Mike's Quill of Judgment, Tracking Snacking & A Love Letter To Costco -- The episode's hosts spoke about the upcoming BevNET New Beverage Showdown 19 and NOSH Pitch Slam 8 competitions and how interested brands can apply, how some snack brands are adapting to changing times and palates and the elements of a successful virtual sampling event. They also riffed on Melissa's passion for a certain club retailer and a few delectable ice cream and latte products consumed over the past week. 15:05: GT Dave, Founder/CEO, GT's Living Foods -- BevNET CMO Mike Schneider spoke with Dave about the timing of his brand's packaging refresh and what he viewed as significant problems in how consumers perceived and understood each of GT's product lines, along with other brands in the kombucha set. Dave also discussed why he sees parallels in the evolution of the kombucha and craft beer categories, how he originally conceived the naming and design of his products, including the meaning of GT's Synergy line, and why the new look beverages are more deliberate in their description of what's inside the bottle. Later, he explained why he sees himself as "an overprotective parent" when it comes to his brand, incorporating consumer feedback into the refresh and how he's become more comfortable interacting with his customers and the trade, reacting to the provocative "Forbes" profile of him and the educational component of rolling out a new look. Brands in this episode: GT's Kombucha, Health-Ade, MALK, Know Brainer, Beckon Ice Cream, Chosen Foods, Virginia Distilling Co., DiNoci Dairy-Free, Pop & Bottle, Yasso, Vita Coco, Snapple, SoBe, Mountain Dew, Red Bull, White Claw

It's remarkable to hear Miguel Garza, co-founder and CEO of Siete Family Foods, discuss the brand's innovation strategy and how it fits into the company's mission and ethos. Since Siete's launch in 2014, Garza has presided over a sprawling and ever-widening platform of products, including tortillas, taco seasonings, queso dips and enchilada sauces, all of which are plant-based and grain-free. Despite Siete's alignment with two impactful food trends, Garza says that new product development is focused on creating heritage-inspired food that can appeal to a broad range of consumers. That commitment is a cornerstone of Siete's ambitious goal to become a billion-dollar brand, an objective that, given surging sales and a $90 million dollar infusion of capital in 2019, is getting closer to fruition. In an interview included in this episode, Garza expounded upon the principles upon which Siete was founded, including the importance of family in how the company operates and plans for the future and why love is a critical component for any business. Show notes: 0:37: Miguel Garza, Co-Founder & CEO, Siete Family Foods -- Garza joined Taste Radio producer and host Ray Latif for an expansive conversation exploring the Siete CEO's penchant for startling people, how the family-run company embraces its staff, the meaning of the brand name and logo and how he and his siblings work through business disagreements. He also discussed the hallmarks of Siete's product development and innovation strategies, why certain products don't make it to market and how brands can effectively collaborate with retailers on extensions. Later, he explained why revenue isn't the defining metric for Siete to become an iconic brand, how he and Siete shareholders determined that The Stripes Group was the right long-term financial partner and shared his advice for young entrepreneurs and CEOs. Brands in this episode: Siete Family Foods, Annie's, Chobani, Califia Farms, Honest Tea

Joining us in this episode is Jessica Weiss Levison, founder and CEO of Peekaboo Organics, a maker of indulgent organic ice cream infused with "hidden" vegetables. Launched in 2018, Peekaboo drew immediate interest from several national retailers who saw value in the brand's better-for-you positioning. The products, which include chocolate ice cream with hidden cauliflower and a strawberry variety made with carrots, are carried nationwide at Kroger, along with hundreds of Safeway, Whole Foods, and Target locations in select regions. In our conversation, Levison spoke about how she transitioned from a career in law to the ice cream business, addressed the often-asked question about why consumers needs vegetables in their dessert, why building a community around the brand is critical to its retail and funding strategies, and why winning over kids is not as challenging as she expected it to be. Also, a can't miss discussion about how to avoid slotting fees. Show notes: 0:33: Investing In Immunity, Dr. Bunson Honeycraven & A Groundwork For Today -- The hosts encouraged listeners to tune in (and submit questions) to "Office Hours," BevNET's interactive livestream program that is produced on Tuesdays at 3 PM, and spoke about topics from a recent episode including immunity-focused innovation. They also riffed on a couple sparkling water products, why John and Mike could be in a remake of "The Muppet Show," discussed an interesting update with a super-premium coffee brand and reminded folks about the benefits of subscribing to BevNET and NOSH. 13:08: Jessica Weiss Levison, Founder/CEO, Peekaboo Organics -- Levison spoke with Taste Radio editor Ray Latif about how getting fired from her job propelled her into entrepreneurship, lessons from her first foray into the ice cream business and the massive benefit from certifying her business as woman-owned. She also discussed her unconventional way of meeting a Target buyer, the challenges formulating Peekaboo products, initial reception to the brand, why a specific demographic "gets" the concept better than others and why she undertook a packaging revamp. Later, she shared her process for fundraising and the big difference between investors that offered capital and those that didn't. Brands in this episode: Peekaboo Organics, Seasons Sparkling, LifeAid, Intent Brands, Ugly Drinks, Cure Hydration, Reese's, Dr Pepper, Simply 7 Snacks, Groundwork Coffee, Halo Top

Despite sustained consumer interest in better-for-you beverages drink options, few companies in the energy space have been able to achieve meaningful scale in a category dominated by a handful of massive brands, such as Red Bull and Monster. A notable exception, however, is GURU, which launched in 1999 and markets a first-of-its-kind organic energy drink. Based in Montreal, GURU is the third best selling energy brand in Quebec, Canada, according to the company. The brand has also established a consistent presence in natural retailers in the U.S., along with a growing business in convenience stores. In an interview included in this episode, GURU CEO Carl Goyette spoke about how a disciplined business strategy has paved the way for sustainable growth, why the company "says no to a lot" of opportunities, and why he believes that having both experience in a corporate environment and a thirst for entrepreneurship have been key to his ability to manage and build the brand. Show notes: 0:38: Carl Goyette, CEO, GURU Organic Energy -- Goyette spoke with Taste Radio editor Ray Latif about his family's background in the apple business and how it contributed to his success as a sales leader, and shared advice to those starting at the bottom of the ladder or in middle management about how to get ahead. He also discussed the impact of being first-to-market in the organic energy segment, the reasons that the brand is profitable and cash flow positive, and how the product's positioning has evolved over the years. Later, he explained his belief that GURU can replicate its success in Canada south of the border, why the company has maintained a relatively low marketing and advertising spend and why he's not afraid of taking on the biggest players in the energy category. Brands in this episode: GURU Organic Energy, Red Bull, Rockstar Energy

This week, we're joined by Jamba Dunn, the founder and CEO of Rowdy Mermaid Kombucha. Founded in 2013, Rowdy Mermaid has emerged as the fastest growing brand in the kombucha category, according to SPINS data sourced by the company, and achieved national distribution in 2019. Despite its rapid growth, Rowdy Mermaid, which has deep roots in its backyard of the Rocky Mountains, has long embraced a patient and thoughtful approach to expansion, and, until recently, avoided venture capital funding in favor of independent management and oversight. As part of our conversation, Dunn spoke about how he's reconciled the duality of Rowdy Mermaid's current trajectory and its long-term business strategy, the brand's function-forward approach to formulation and new product development, why he eventually decided to align with a private equity firm and how his role as and definition of CEO has changed over the years. Show notes: 0:34: The Bundesliga Is Coming Back. Brands Are Giving Back. Hardcore Music Never Left. -- The episode opens with most of the hosts expressing excitement at the impending return of German soccer and praise for food and beverage brands lending support to those in need during the crisis. They also chatted about how a heavy metal-themed canned water brand has taken a non-traditional approach to music production and why it's promoting skateboarding in the kitchen. 13:08: Jamba Dunn, Founder/CEO, Rowdy Mermaid Kombucha -- Within an expansive interview with Taste Radio editor Ray Latif, Dunn spoke about the inspiration behind Rowdy Mermaid, the company's shift from a taproom business to a focus on packaged products and how his interest in New Nordic cuisine formed the basis for the brand's ingredient strategy. He also discussed Rowdy Mermaid's gradual expansion beyond the Rocky Mountain region, whether he had to reevaluate the company's mission and value system in the shift from a small to a large company and why he was impressed with investment partner Allen Karp's choice of attire in their first meeting. Later, he spoke about challenges in scaling capacity and output, his clever acronym for "CEO" and his belief that "an entrepreneur is the only person who would work 80 hours a week to keep from working 40." Brands in this episode: Rowdy Mermaid Kombucha, Liquid Death, Upwell Beverages, Little West, Vybes, Better Booch, Vive Organic, Dona, Good Mylk, MUSH, Joolies, Chromatic Coffee, Partners Coffee, Elm Coffee Roasters, Humblemaker Coffee Co., Groundwork Coffee, Harvst, Stonewall Kitchen, TCHO, Fine & Raw, Peekaboo Organics, Argania Butter

Individually, Kyle Busch and Jeff Church have highly accomplished resumes within their respective fields. Busch is a two-time NASCAR Cup Series champion and has been one of the top drivers in the sport for nearly two decades, while Church is a seasoned business executive and beverage entrepreneur, best known for his work as the co-founder and former CEO of cold-pressed juice leader Suja. Together, they comprise a formidable team as the co-founders of Rowdy Energy, an energy drink brand formulated with natural ingredients that launched earlier this year. Named after Busch's sobriquet, Rowdy is attempting to capitalize on a thriving, albeit consolidated, market for energy drinks and growing consumer demand for better-for-you options. In an interview included in this episode, Busch and Church spoke about their decision to launch a challenger brand in the energy category and the timing of Rowdy's debut, leveraging Busch's fame and fan base in a way that's authentic to the brand and its positioning, managing conflict in their personalities and ways of doing business and how Church is incorporating lessons from the Suja playbook into Rowdy's business strategy. Show notes: 0:40: Kyle Busch & Jeff Church, Co-Founders, Rowdy Energy -- Taste Radio editor Ray Latif sat down with Busch and Church for a conversation that explored the two-time NASCAR champion's race preparation, his longstanding ties to the energy drink category, how his interest in launching Rowdy led him to Church and why neither was turned off by the naysayers. They also explained why they're embracing a long-term view of success, why Rowdy is targeting millennial and female consumers, the decision to focus on building a brand that's not reliant on Busch's fame and how they collaborate on company strategy. Brands in this episode: Rowdy Energy, Monster Energy, NOS Energy, BodyArmor, AQUAhydrate, Once Upon A Farm

Amid a confluence of demand for healthy, sustainably sourced food and surging interest in e-commerce, online marketplace Bubble finds itself at the center of the bullseye. Launched in January 2019, Bubble promotes itself as "The Most Transparent Food Marketplace." The e-tailer currently represents over 180 brands and over 1,000 products that undergo the "Bubble Approval Process," a rigorous set of standards to ensure that food and beverages sold on the site are made with responsibly sourced and clean ingredients. In an interview included in this episode, Bubble founder and CEO Jessica Young spoke about how she drew upon her experience as a chef and product developer to launch the site, how she assessed opportunities and challenges for the company and thoughtfully communicated each to investors, how Bubble is enhancing visibility and sales for small brands via the platform and what she anticipates as the next evolution of e-commerce. Show notes: 0:36: Retailer And Sampling Strategies For New Brands & New Products -- The episode's hosts opened the show with some banter about intentionally less than tasty jelly beans before discussing top-of-mind topics for entrepreneurs including review cycles for new products and brands amid the current crisis and ways that companies are shifting field marketing resources online. 12:02: Jessica Young, Founder/CEO, Bubble -- Young sat down with Taste Radio editor Ray Latif for an expansive conversation that chronicled of her early work experience, which included roles at Daily Harvest and Chobani Incubator, and spoke about why she chose to launch a retail company as her first foray into entrepreneurship and how she prepared a SWOT analysis for the company. Later, she discussed Bubble's target consumer, the most effective ways to market and promote the site, how the company is keeping up with COVID-19-driven demand and how perishable products will play into its future. Brands in this episode: Jelly Belly, Drink Simple, Lily's, Haven's Kitchen, Cleveland Kitchen, High Brew Coffee, Revive Kombucha, Better Booch, Spudsy, Soylent, Hu Kitchen, Daily Harvest, Sky High Farm

Pat LaFrieda, the CEO of renowned meat brand Pat LaFrieda's, wasn't supposed to be in this position. Growing up, his father, Patrick, Sr., forbade him from joining the family's decades old meat packing business and urged his son to be anything but a butcher. Following an unsatisfying stint in investment banking, LaFrieda eventually convinced his dad to let him join the company as a partner in 1994. Since taking the reins, he's built Pat LaFrieda's into a sprawling empire that supplies meat to some of the country's most revered restaurants, venues and chains, including Shake Shake, whose burger patty was developed by LaFrieda himself. The company pulls in a reported $200 million in annual sales and in recent years has developed fast-growing retail and e-commerce businesses, both of which have helped it weather a massive downturn in the restaurant industry caused by the COVID-19 crisis. In an interview included in this episode, LaFrieda spoke about how he grew a small business with five employees and 40 customers into one that now boasts over 1,000 foodservice and retail customers. As part of our conversation, he discussed his definition of quality and how it fits into the company's evolution, why "relationships are everything" in business, his vision for the future of Pat LaFrieda's and his surprising opinion about plant-based meat products. Show notes: 0:36: Pat LaFrieda, CEO, Pat LaFrieda Meat Purveyors -- LaFrieda spoke with Taste Radio editor Ray Latif about the history of his family's company, his desire to work for the business, maintaining the company's tradition of supplying high quality meat to its customers, how the brand's processing methods separate it from competitors and how he developed the company's relationship with Shake Shack. He also discussed how featuring the brand's name on restaurant menus helped Pat LaFrieda's become a household name, the development of the company's retail business, the most important aspects of his long standing relationships with chefs and restaurants, why rebuilding the restaurant industry is of primary importance for the future of Pat LaFrieda's and why he's a been a proponent and distributor of plant-based meat for years. Brands in this episode: Pat LaFrieda's, Shake Shack, Impossible Foods, Beyond Meat

Lee Robinson, the director of dairy and beverage for Whole Foods Market, joined us this week for an expansive and highly informative interview focused on how entrepreneurs can build strong and long-lasting relationships with retail buyers. A longtime veteran and key decision maker at the natural retail giant, Robinson held a variety of positions at Whole Foods before taking on his current role in September 2017. Within our conversation, Robinson discussed best practices for engaging with retail buyers, why he urges entrepreneurs to be transparent about their business and innovation strategies and how he evaluates disruptive concepts. He also offered his perspective on the future of plant-based food and shared advice on how new brand owners should set expectations for buyer communication and meetings amid the current crisis. Show notes: 0:33: "Office Hours" Debuts Next Week. Plus, We Have Advice on Advisors -- The episode's host riffed on the relative value of household paper, discussed the upcoming launch of BevNET's new "Office Hours" call-in program and shared their perspectives on how to build an advisory team. They also chatted about new lines of protein and keto bars, Mike's new food crush and a line of functional shots that are keeping Ray elevated. 20:05: Lee Robinson, Director - Dairy & Beverage, Whole Foods Market -- Robinson opened up with Taste Radio editor Ray Latif about his career with Whole Foods and how a stint working with sporting goods chain ? expanded his perspective on business and marketing. He also discussed Whole Foods' process for reviewing new brands and products, how to tactfully decline a retailer request and why vulnerability is key when navigating the terms of a successful relationship. Robinson also offered advice on how brands can take advantage of local retail programs and formulate their channel strategy and why some branding and packaging missteps are more forgivable than others. Brands in this episode: Over Easy, Battle Bars, Farmhouse Culture, Buddha Brands, Biena, Athletic Brewing Co., Z&Z, Honey Mama's, Teaonic, Oatly

Once bitten, the entrepreneurial bug is hard to shake. That was the case for Annie Chun and Steve Broad, who after together building one of the most successful ethnic food brands in America, set their sights on disrupting the snack category. As the co-founders of Annie Chun's, a brand of Asian-inspired noodle bowls, soup bowls, sauces and snacks, Chun and Broad grew sales to $15 million annually before selling the company in 2009 to South Korea-based CJ Foods. Three years later, they saw an opportunity to adapt a traditional Korean snack for an American audience and launched gimMe, a brand of dried organic seaweed snacks. Committed to sourcing sustainably grown organic seaweed, gimMe helped pioneer a new segment of Asian-centric better-for-you brands in the snack aisle and has established itself as the leading company in the burgeoning space. In an interview included in this episode, Chun and Broad spoke about the origins of Annie Chun's and its evolution from selling at farmer's market to gaining national distribution at grocery stores. They also discussed how they have incorporated lessons from their past experience into gimMe and why they continually evaluate the brand's positioning. Show notes: 0:49: Annie Chun & Steve Broad, Co-Founders, Annie Chun's/gimMe Snacks -- In a call with Taste Radio editor Ray Latif, Chun and Broad chronicled the development of Annie Chun's from concept to brand, how a focus on familiar flavors supported the products on shelf and why the brand benefited from a confluence of consumer demand for natural and specialty food. They also explained why many of the company's early decisions were "driven by survival," their approach to innovation and evolution of the brand's product line and why operational efficiency is critical to achieve sustainable margins. Later, they discussed the origins of gimMe Snacks, why they launched with seaweed snacks, why they believed they were "too confident," how they communicate the key selling points of the brand and the importance of "discovering new experiences for the consumer." Brands in this episode: Annie Chun's, gimMe Snacks, Smartwater, Vitaminwater