Ep. 141 - Soup's On! How to Grow An Authentic Soup Business with Sara Polon, Owner of Soupergirl

After a stint of being a comedian, Sara Polon started to spiral downhill and it wasn’t until she decided to do a triathlon, that she started to move her life around.

But how did she decide to feed herself? With her mother’s soups of course. And that’s kind of how Soupergirl started. With constantly changing innovative flavors such as Split Pea Mint and Mexican Black Bean Sweet Potato and speedy delivery service, Soupergirl is growing fast.

Soupergirl has been featured in the press multiple times and has critical acclaims of the taste and health benefits of the Polon’s family soup. Rumor has it, they’ll be appearing on Shark Tank very very soon. Check the show notes for more details.

Anyways, super insightful interview with Sara Polon. I learned a ton about passion, motivation, and high pressure processing.

A quick note, we talk about Alexa during this interview and while editing, Alexa added 5 apples to my shopping cart…

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Show Notes

James Altucher – Comedic Journey We want Soupergirl to be happy, fun and approachable Washington Post Article about Soupergirl When someone asks what you do for a living, what do you tell them in a sentence or less?: I’m Soupergirl, I deliver whole food, vegan soup to the masses “Sara Polon is going to clean your colon” We rebranded the cleanse concept and put it as more on the meal If you eat four soups a day, you’ll eat less but you’ll feel more energized New and innovating flavors every week Beet Gaspatcho Peach Gazpacho We try to get traditional flavors and give them a twist Lay’s Do Us a Flavor Queso Chips Frieka Bulgar New flavors work when you pair something new to something old My mom cooked from scratch. We started this company because we saw how many things are low quality and had so many preservatives Why did you start Soupergirl?: After I stopped doing Comedy, I slowly slid to rock bottom. I signed up for a triathalon and paid attention on what I eat. Michael Pollan – Omnivore’s Dilemma We first started in the kitchen. I just invited people to my apartment. When we started delivering, we got press because we were authentic. We started catering, then selling to Costco, then ship How did you get a first customer?: We had a launch party. I asked 6 friends who didn’t know each other and they spread it their friends and it brought 100’s of people. The invite went viral and got forwarded to the press. Daily Candy – begged them to not get the scoop What is the hardest part of the business?: Growth is hard. You have to keep people interested, loyal and still have great quality What are ways to manage growth: Try to hire proactively. Some of the worst mistakes I’ve made was reactively hiring. For example, we hired a kid to deliver soup and he got a hit and run and didn’t tell anyone. What is the most important skillset you can have?: Leadership. You need to learn how to delegate. Do you have any books about leadership?: Actually. No. It’s more about people. How do you choose advice?: You have to be passionate about it. If you're not passionate about the business, the advice you take can destroy you. Passion will sort out the right advice Soupermeals Any stories about your soup?: One of our customers got her bloodwork done and the Soup meals gave her the best blood results Cancer treatments, harsh illnesses Parents use their soup for kid’s diets Food Trends and Technology: For trends, plant-based. For technology, clean meat High-pressure Processing (HPP) – Our gaspacho is HPP HPP increases shelf life from 10 days to 95 days HPP used in Hummus and things HPP can have your product explode your product The biggest challenge a food producer needs to face: If you have an idea and you want to cook something, there’s not a lot of shared kitchen spaces to try a product. There’s barely any guidance for this. You need a lot of physical assets that are hard to get. More people are getting sick in food because your food comes from everywhere Maker’s Space shuts down Cottage Industry Laws One thing in the food industry you’d like to know more about?: The future. Things are changing so rapidly. The tension between retail, farmer’s market, so much technology is going on. Trends will boom, but there are niches that will never go away Coconut Oil Who inspired you to get into food?: My mother and Michael Pollan What’s your favorite kitchen item?: Just a knife and a cutting board. I also use my Vitamix. However, to make soup, you just need a knife and cutting board Food Mills Why are you closed on Friday and Saturday?: I’m Jewish and we’re a kosher company so I have to follow the law. Sometimes it’s frustrating, but I’m glad that it forces me to have a vacation How many of your customers are orthodox jewish?: A lot of my customers are not orthodox and vegan. Most of my customers just love good food. How do you like working with your mother?: I’m really lucky. My mom is so energetic How do you make vegan challah?: We make a water challah. We get it from a kosher bakery Any advice to get into the food industry?: Life is short, do it! Regret is the worst feeling in the world. Start small, don’t invest too much until you’re ready. You get to the point: Do this, or do nothing else. Every time I’ve had a Where can we find you for advice?: Our website. Just send me a message. Twitter: @soupergirl Supergirl

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