Taste Radio

This week on the podcast, the hosts discussed their smash-and-grab introduction to AriZona's new line of hard teas, a Ted Lasso sighting at BevNET Live and a category-defining victory for non-alcoholic cocktail brands. This episode also features an interview with Luke Holden, the founder and CEO of Luke's Lobster, a vertically integrated and family-owned seafood company based in Saco, Maine. Luke's Lobster operates a chain of fast-casual restaurants, a frozen meal line made with Maine-sourced lobster and a wholesale business that is the top selling frozen lobster brand in the U.S. Show notes: 0:37: Rushmore, Or The Darjeeling Limited? You Had Us At Sledgehammer. See You At SFFS. – The episode opens with a chat about Wes Anderson movies, before Ray shared his dismay about an inaccurate profile and wayward comparison. Mike spoke about his brief, but memorable, stint as an Avenger, the hosts collectively congratulated NA cocktail brand Parch on winning New Beverage Showdown 25 and then highlighted several new products, including from BFY snack brand Lesser Evil and Moroccan food company Mina. 28:03: Interview: Luke Holden, Founder/CEO, Luke's Lobster – Holden spoke with Taste Radio editor Ray Latif about Luke's Lobster's collaboration with Sweetgreen, the company's origins and focus on sustainable sourcing and the traceability of its seafood, how it communicates quality to consumers and its efforts to promote diversity and inclusion within the lobster industry. Brands in this episode: AriZona Beverages, Parch, Ghia, De Soi, Mina, LesserEvil, Rind, Once Upon A Coconut, Beachball, A Dozen Cousins, Fillo's, Omsom, Somos, Luke's Lobster

Sixteen years ago, Sweetgreen set out to redefine how consumers perceive fast food by offering crave-worthy meals made with clean and traceable ingredients and sold at an affordable price. Co-founder Nicolas Jammet has long been at the forefront of Sweetgreen's menu strategy, and in his role as chief concept officer, he is tasked with maintaining the company's high standards for quality and consistency in every bowl, snack and beverage sold in its restaurants. With nearly 160 locations across the U.S. and plans for 1,000 total by 2030, his job is becoming increasingly complex. And, yet, his goal is to continuously improve customer experience by way of new flavors, ingredients and systems that live up to the standard of Sweetgreen's original mission and vision. In this episode, Jammet spoke about the process by which Sweetgreen curates its offerings and designs new products, how he evaluates CPG brands before adding them to the menu, how the company utilizes technology to enhance productivity without compromising culture and shared lessons for new and emerging entrepreneurs about how to build a sustainable business. Show notes: 0:43: Interview: Nicolas Jammet, Co-Founder, Sweetgreen – Taste Radio editor Ray Latif met with Jammet at Sweetgreen's Back Bay location in Boston where the entrepreneur spoke about a new collaboration with premium seafood brand Luke's Lobster and how the patrons in the Hub compare to those in other cities. He also explained how Sweetgreen defines "healthy" and "affordable," an average day in his role as chief concept officer, innovation surprises and missteps, the company's partnership with plant-based meat brand Meati and his perspective on introducing new branded beverages and snacks to the menu. Later, he talked about the integration of automated technology to Sweetgreen restaurants, limited-time partnerships with well-known and respected chefs and his mentorship of early-stage entrepreneurs, including Melanie Masarin of Ghia and Becca Millstein of Fishwife. Brands in this episode: Meati, Hu Chocolate, Olipop, Spindrift, Proud Source, Health-Ade, Rowdy Mermaid, Mother Kombucha, Ghia, Fishwife

On location at BevNET Live Summer 2023 in New York City, the hosts reflected on an exciting first day of the event, along with that of bar industry trade show Bar Convent Brooklyn, held on June 13 and 14. They also discussed an evening of cocktails with filmmaker and spirits entrepreneur Steven Soderbergh and a visit to Pop Up Grocer's permanent location in Greenwich Village. Show notes: 0:48: Ready For Our Closeup. The Password Is… Mushrooms And Llamas. Celery Seafood. – Jacqui spoke about BevNET Live's Women In Beverage breakfast, John and Ray shared their respective takes on Bar Convent Brooklyn and highlights from a memorable evening at world renowned bar Death & Co. Ray recounted the remarkable life story of an RTD cocktail entrepreneur before Jacqui shared plant-based tinned seafood and ultra-premium toaster treats with the group. Brands in this episode: Gorgie, Lyre's, Wilderton, Ritual Zero-Proof, Parch, Chinola, Singani63, Smootch, Velvet Llama, Pop-Tarts, Flings, Seed To Surf, Wynk

In just two-and-a-half years, New York City bar Double Chicken Please has achieved iconic status. Located in Manhattan's Lower East Side, Double Chicken Please is a dual-concept bar whereby the front room is represented as a fast-casual cafe serving chicken sandwiches and small bites along with craft cocktails on tap. The back room is a luxurious, yet welcoming lounge where guests experience the bar's innovative menu which is designed such that you "drink your food and eat your drink." That recipe has proved an undisputed hit: Double Chicken Please was named the best bar in North America and the sixth best in the world in 2022 by The 50 Best, an esteemed awards program that celebrates the best of global gastronomy and the international drinks scene. With the bar recently closed for renovations, Double Chicken Please headed north to Boston to launch a pop-up on May 10 and 11 featuring the bar's award winning cocktails including the Red Eye Gravy, a sweet and savory libation made with Teeling Irish Whiskey, coffee butter, corn, walnut, wild mushroom and microwaved coppa; as well as the Japanese Cold Noodle, crafted with Bacardi Superior rum, pineapple, cucumber, coconut, lime and sesame oil. We sat down with co-founder GN Chan at the Boston pop-up where he spoke about the inspiration for Double Chicken Please, his view of the bar as a design and performance studio, his belief that "nothing tastes better than nostalgia" and the company's strategic partnership with spirits giant Bacardi. Show notes: 0:48: Interview: GN Chan, Co-Founder, Double Chicken Please – Chan spoke with Taste Radio editor Ray Latif about why he chose Boston bar Birds of Paradise to host his popup, how he learned his craft in an attic, the reason he doesn't drink alcohol and why he wishes he could experience inebriation. He also explained why he wants the bar's patrons to "remember something," a cocktail strategy in which drinks are designed to be simple, yet complex and affordable. Later, he spoke about the regionality of non-alcoholic cocktail and spirit trends, the influence of global flavors and other trends in cocktail culture and whether he feels any pressure from being viewed as a thought leader and influencer. Brands in this episode: Teeling Irish Whiskey, Bacardi

There's big money flowing into emerging concepts… and we have the receipts. Within this episode, the hosts discussed canned wine, plant-based analogs of popular snacks and THC-centric brands. We also discussed influential trends and innovative products in the evolving world of mixology in interviews with past World Class US Bartenders of the Year Jessi Pollak and Adam Fournier along with James Beard-honored mixologist and author Kim Haasarud. Show notes: 0:45: Mike Trolls, United Rolls. Big Wins For Wine And BFY Brands. Oh, And Combos-Ish. – Mike tried to cover up his soccer team's historic collapse, before the hosts encouraged listeners to join BevNET's new Slack community, discussed E&J Gallo's acquisition of canned wine brand Bev and the news that a VC firm focused on BFY brands raised $34 million for its second fund. Later, Jacqui highlighted a couple high-test cannabis-based beverages and John shared some Combos-like snacks that Mike hasn't stopped eating since. 18:57: Interview: Kim Hassarud, Founder, Liquid Architecture – Haasarud spoke with Taste Radio editor Ray Latif about her role with the USBG, her efforts and advice to support the next generation of bartenders in America, surprising spirit trends and her perspective on growing consumer demand for low- and non-alcoholic cocktails. 39:38: Interview: Andrew Fournier, 2021 USBG World Class Bartender Of The Year/Jessi Pollak, 2022 USBG World Class Bartender Of The Year – Fournier and Pollak discussed their respective experiences competing in the World Class competition, the impact of being crowned champion on their careers, incorporating novel spirits and ingredients into their work and what flavors, textures, formulations are resonating with modern consumers. Brands in this episode: Bev, High Noon, Fishers Island Lemonade, MUD\WTR, Mid-Day Squares, Three Wishes, Legally Highest, Highest Ground Coffee Co., Paqui, Rivalz, Combos, Moku, Seedlip, Johnnie Walker, Ketel One

Afia is on a hot streak. The Mediterranean-inspired frozen food company recently closed on a $3 million funding round and is on the cusp of opening a new 21,000 sq. ft manufacturing facility capable of producing a half a million falafel balls per day. While Afia's co-founders Farrah and Yassin Sibai are pleased with the brand's development, they remain grounded in their roots. In this episode, the Sibais reflected on the brand's humble origins and highlighted a little black book of family recipes that have been passed down by generations and which serves as the foundation for Afia's products, including falafel, kibbeh and a new line of ready-to-heat entrees. Throughout their six years of business, the Sibais have stayed focused on their vision of creating a brand of nourishing, better-for-you food as a means of empowering consumers seeking healthier options, along with Afia's team, which includes number of Syrian refugees who have fled war in search of a better life for their families. As part of our conversation, the Sibais explained why they have long relied on self-manufacturing, how adversity placed Farrah "in right place at right time," why brand and product awareness are equally important, the effectiveness of Instacart ads and instant redeemable coupons, and the completion of Afia's Series A funding round. Show notes: 0:46: Farrah & Yassin Sibai, Co-Founders, Afia – Taste Radio editor Ray Latif met with the Sibais at Afia's new production facility in Taylor, Texas where they discussed the company's dramatic increase in capacity, the impact of personal tragedy and the Syrian civil war in the creation of Afia and how they got off the ground with just $20,000 and a business plan. They also recalled long days in the brand's first commercial kitchen which was located in the back of a bar in downtown Austin, and eventual move to their first company-owned plant, learning how to engage with and sell to consumers at local farmers' markets, their big break with Texas-based grocery chain H-E-B and subsequent deals with Sprouts and Whole Foods that brought Afia to stores across the U.S. Later, they discussed their marketing strategy and the effectiveness of influencer campaigns, why they don't invest heavily in data, the development of Afia's line of frozen entrees and why "the validity of the vision" is most important to the brand's investors. Brands in this episode: Afia

What parallels exist between music, food and beverage and how can they inform entrepreneurs about innovation strategies? The hosts look to legendary music producer Rick Rubin for answers. We also discuss trends from behind the bar with the 2023 USBG World Class bartender of the year Renato Tonelli and Julie Reiner, the owner of world renowned NYC cocktail restaurants The Clover Club and Leyenda. Show notes: 0:43: Ray Is Pumped, Walmart Is In The House, Consider The Listener's Perspective, Amaro Sherbet! – Less than two weeks away from BevNET Live Summer 2023, the hosts spoke about the opportunity for attendees to meet one-on-one with buyers from Walmart and Sprouts before discussing how a recent "60 Minutes" interview could help founders strategize for new product development. They also sipped on CBD-infused beverages and better-for-you sports drinks before snacking on amaro-infused sherbet and chilled granola bars. 24:25: Interview: Renato Tonelli, 2023 USBG World Class Bartender Of The Year – Tonelli sat down with Taste Radio editor Ray Latif amid the USBG Presents World Class competition, which was sponsored by beverage alcohol giant Diageo and held in Austin, Texas last month. The event featured 30 of the nation's top mixologists, each of whom were presented with a series of challenges inspired by current spirit and cocktail trends. Ultimately, the title was earned by Tonelli, a bartender and the beverage training director at esteemed New York City bar Dante. In this interview, he spoke about his experience in the competition, how he sources inspiration and manages pressure and why he's bullish on non-alcoholic cocktails. 37:02: Interview: Julie Reiner, Owner, The Clover Clover, Leyenda and Milady's – Judging the USBG World Class competition were industry legends and luminaries, including Julie Reiner, the Brooklyn-based owner of world renowned cocktail bars The Clover Clover, Leyenda and Milady's. In this conversation, Reiner spoke about how she uses her influence to promote positive and progressive trends from behind the bar and in patrons' glasses as well as her interest in RTD cocktails as the co-founder of Social Hour. Brands in this episode: Poppi, vitaminwater, Bai, Wet Hydration, Gatorade, Powerade, Sati Soda, Brez, Squirt, Starry, Sierra Mist, Salt & Straw, Straightaway Cocktails, Mooski, Seedlip

It's been three years since we last featured Poppi co-founders Allison and Stephen Ellsworth on Taste Radio, and to say that their brand has grown in that time would be a massive understatement. Poppi, is by all accounts, following in the footsteps of generational brands that came before it, including vitaminwater, Bai and BodyArmor. Launched as Mother Beverage in 2016 and reborn as Poppi in 2020, the gut-healthy drink company markets low-calorie and low-sugar sodas made with fruit, apple cider vinegar and prebiotics. Self-described as a digital-first brand, Poppi has built a thriving business on Amazon and is one of the most followed CPG accounts on TikTok, generating over ​​one billion page views since its debut on the social media platform. Poppi is also sold in over 20,000 stores, including major retail chains like Target, Whole Foods, Sprouts, Publix and Walmart, with plans to expand into an additional 10,000 locations by the end of the year. According to the company, overall revenue rose by 148% in 2022, including a 250% increase in online sales. The remarkable surge helped Poppi to land a $25 million Series B round in December. In this episode, the Ellsworths spoke about the reasons behind Poppi's explosive growth and how the company is maintaining its torrid pace. As part of our conversation, they discussed their transition into new roles, Poppi's remarkable trial conversion and repeat purchase rates, Amazon's key role in marketing strategy and why video is king on social media. Show notes: 0:46: Interview: Allison and Stephen Ellsworth, Co-Founders, Poppi – Taste Radio editor Ray Latif spoke with the Ellsworths about their move from Dallas to Austin, lessons since the launch of Mother Beverage, how a professionalization of Poppi's organizational structure was challenging at first but ultimately valuable, and the decision to hire a CEO from outside the company. They also discussed the typical Poppi consumer, Allison's emphasis on TikTok as a way to communicate with new and existing customers, why describing the products as "soda" has had a massive impact on how the brand is marketed and sold, and how advertising on digital platforms, including Amazon and Instacart, drive retail sales. Later, they explained how they attempt to create an emotional connection with consumers, why they don't emphasize "performance marketing" and best practices for creating entertaining video content for social media.. Brands in this episode: Poppi, vitaminwater, Bai, BodyArmor

At what stage of development should brands consider aligning with a celebrity or athlete? How can companies assess the potential value and impact of those partnerships? The hosts shared their perspective on both topics, and also spoke about why niche brands might need to reconsider certain positioning and packaging callouts that have them collectively scratching their heads. Show notes: 0:43: A Swift Dip In Your Bank Account. Ray Seafallon. We're Coneheads. An NSFW Bev? – John explained why Taylor Swift's concert tour left a hole in his wallet, before the hosts highlighted an opportunity for BevNET Live attendees to meet one-on-one with buyers from major retailers, including Sprouts, and discussed the recently announced partnership between Health-Ade and Ryan Seacrest. They also spoke about what CPG founders might learn from the movie "Air," the connection between Muddy Bites and muffin tops, whether #steviafree might be a trending term, Jacqui's "lovelife" and an NA beer/Netflix collaboration. Brands in this episode: Health-Ade, Propel, Barcode, Yesly, Utz, Mike's Hot Honey, Jarritos, Plezi, Muddy Bites, Vina, De La Calle, Love Life, Neuro, Dune, Vital Proteins, Athletic Brewing, Budweiser, Keystone, Michelob, Zima

Mario Carbone, the acclaimed chef and restaurateur, believes that if you're going to do something, you should strive to be the best at it. That's – quite literally – the secret to his sauce. The co-founder of globally renowned restaurant company Major Food Group, Carbone is a native New Yorker who learned his craft under the tutelage of some of the city's best known and admired chefs, including Daniel Boulud and Wylie Dufresne. In 2011, Carbone and business partners Rich Torrisi and Jeff Zalaznick launched Major Food Group, which currently operates 27 upscale eateries across the world, anchored by his namesake Carbone restaurants. Two years ago, Major Food Group launched Carbone Fine Food, a brand created to "bring the taste of the iconic, beloved Carbone dining experience" into consumers' homes. Helmed by CPG veteran and former Rao's Specialty Foods CEO Eric Skae, the company markets a nine-SKU line of pasta sauces that has rapidly become one of most widely distributed and best selling within the premium sauce category. In this episode, Carbone and Skae spoke about their shared vision and the growth strategy for Carbone Fine Food, how they attempt to incorporate the flair and panache of Carbone restaurants into the brand, who they identify as the products' target consumer, their thoughtful pricing and promotional strategy and why they are cautious about new product development. Show notes: 0:46: Interview: Mario Carbone, Co-Founder & Eric Skae, CEO, Carbone Fine Food – Taste Radio editor Ray Latif asked Carbone about his decision to relocate from New York to Miami, how his vision for Carbone Fine Food compares with that of former colleague David Chang and his Momofuku Goods brand and how timing was involved in the rollout of the sauces. Carbone and Skae also discussed the company's pricing strategy and target consumer and how each fits into retail planning, why quality of ingredients is the brand's key point of differentiation and how they consider innovation and brand extensions. Brands in this episode: Carbone Fine Food, Rao's, Momofuku Goods