Taste Radio

When Mike Rypka launched Torchy's Tacos out of a trailer in Austin, he wasn't thinking about private equity or market expansion. He just wanted to serve "damn good tacos." Fast forward to today, and Torchy's has grown into a revered fast-casual chain with national ambitions, fueled by strategic investment and a fiercely loyal customer base. But the real engine behind the brand's success isn't just craveable food. It's culture. Torchy's differentiates itself through scratch-made food and a willingness to take creative risks with its menu. Behind the scenes is a deeply human company culture built around second chances, internal growth and genuine care for employees. In this episode, Mike opens up about the humble beginnings of the company, how word of mouth and grassroots marketing initially drove Torchy's success and why "clean, craveable food" keeps the customers coming back. He also explains why it was critical to find an investment partner that provided not just capital, but deep operational and consumer insights, and how his personal struggles shaped a company culture rooted in redemption and opportunity. Show notes: 0:25: Interview: Mike Rypka, Founder, Torchy's Tacos – Mike reflects on the early days of Torchy's Tacos and how it gradually evolved into a beloved taco chain with over 130 locations. He highlights the importance of quality, consistency, and culture in differentiating Torchy's from competitors, especially through their scratch-made food, full-service bars, and commitment to hospitality. Mike explains why he recently transitioned into the role of Chief Innovation Officer, how the company attempts to sell affordable food despite economic pressures and why Torchy's has resisted franchising in favor of maintaining tight operational control. He also talks about the importance of strong supplier relationships, transparency, and how deliberate growth has helped Torchy's preserve its identity and quality. Mike discusses how private equity firm General Atlantic has helped strategically guide the company's national expansion, how Torchy's innovation process blends customer feedback, social media listening and culinary trend tools and why not every idea has succeeded. Brands in this episode: Torchy's Tacos, Athletic Brewing

What's the point of PepsiCo's new sub-line of prebiotic colas? Is it addressing genuine consumer demand for functional ingredients, or just riding the wellness wave? The hosts once again weigh in. They also highlight emerging shot brands gaining traction and take a closer look at how the viral "WaterTok" phenomenon may have influenced Keurig Dr Pepper's acquisition of Dyla Brands. Show notes: 0:25: Take Two. Fun > Function. We Gotta Have More Ginger. Sturring The Pot. Thin Or Thick? Mike Takes A Hit. – The team kicks things off with behind-the-scenes banter, including a powdered drink spill mishap and Ray's failed frother. The hosts dive into PepsiCo's introduction of a prebiotic cola and debate its real consumer appeal, questioning whether health claims like "prebiotics" are more about marketing than meaningful function. They also discuss the rise of functional shot brands like GNGR Labs and Canada-based Slapp, and highlight Keurig Dr Pepper's acquisition of Dyla Brands, the maker of Stur drink mixes. Ray previews upcoming Taste Radio meetups in Chicago, San Diego, San Francisco, and London., before John samples a new flavor of Xochitl tortilla chips. Mike is tempted to try a cannabis beverage and everyone celebrates UK-based soda brand Something & Nothing, praising its minimal, flavorful approach and expanding U.S. footprint. Brands in this episode: Slapp, Mio, Chomps, Xochitl, Cholula, Doritos, Hoste Cocktails, Something & Nothing, Tip Top Cocktails, Caulitos, Ritz, Triscuits, Tempter's, Roar, Plift, Forto, Stur, Valley Isle Kombucha

Convenience and quality don't always go hand in hand, but Tip Top Cocktails is changing that perception, one perfectly crafted drink at a time. Founded in 2019, Tip Top is an Atlanta-based brand known for its spirit-forward, bar-quality offerings. Childhood friends Yoni Reisman and Neal Cohen launched the company with a simple mission: make great cocktails more accessible, no bartender required. Tip Top's lineup includes time-honored classics like the Old Fashioned, Negroni, and Margarita, as well as modern favorites such as the Paper Plane, Penicillin, and Naked & Famous. Each cocktail is precisely mixed and served in a sleek 100 mL lowball-style can. The products are available in over 25 U.S. states and Washington, D.C., and carried by national retailers such as Trader Joe's, Whole Foods, Gelson's Markets, and Total Wine & More. Amid a rapidly expanding market for RTD cocktails, Tip Top has earned high praise from The New York Times, Food & Wine, and other publications. Perhaps surprisingly, the company hasn't taken any institutional funding to date. In this episode, Yoni and Neal share how an idea sparked on the music festival circuit evolved into a fast-growing brand with national reach. Their journey is a case study in bootstrapping, brand discipline, and building loyalty through an unwavering commitment to quality and customer experience. Show notes: 0:25: Interview: Neal Cohen & Yoni Reisman, Co-Founders, Tip Top Cocktails – The co-founders discuss how Tip Top's origins stem from Yoni's time in the music festival scene, recruiting award-winning bartender Miles Macquarrie to help develop the cocktails and how they emphasized authentic, balanced flavors and supported that with retro-inspired branding and educational elements like listing ingredients. Neal and Yoni also talk about Tip Top's collaborations with renowned bartenders such as Sam Ross and Joaquín Simó and how it reinforced the brand's credibility and dedication to cocktail culture. They also explain how Tip Top has relied on grassroots marketing, standout packaging, and word-of-mouth to build its brand, with its 100 mL can seen as both stylish and practical and how the company has earned respect within the hospitality industry and among professional bartenders. They explain why they continue to personally taste each batch of cocktails and have scrapped full runs when standards weren't met and how "building a brand people would truly miss" if it left the market is their North Star. Brands in this episode: Tip Top Cocktails, Straightaway Cocktails, Post Meridiem

How did GNGR Labs' organic, cold-pressed wellness shots become a staple in New York City bodegas and land nationwide distribution at Wegmans? Founder Namik Soltan shares a story powered by purpose, product and unrelenting persistence. The hosts also unpack PepsiCo's unexpected – and gutsy – announcement and explore how excellence fueled Tia Lupita's acquisition. Show notes: 0:35: Shot Hoarders. Hey, Pepsi. You Forget Something? Honoring Tia. Chomping At The Bit. Good Sips. -The hosts open by heaping praise on GNGR Labs' shots, followed by a few laughs and questions about Mike's recent "pen vacation." The conversation pivots to PepsiCo, earning both some head-scratching and applause for its newly announced prebiotic sub-line under the flagship Pepsi brand. Ray then highlights Coca-Cola's news of a new cola sub-line made with real sugar instead of high-fructose corn syrup. Mike puts the spotlight on Feisty, a UK-based protein soda brand, before the team celebrates Vilore Foods' acquisition of Tia Lupita. They commend founder Hector Saldivar for building a culturally authentic and better-for-you Mexican food brand from the ground up. Melissa teases an upcoming Nombase Podcast interview with Chomps' head of merchandising, while Ray announces a live conversation with Chomps CEO Rashid Ali, set for Taste Radio's Chicago meetup on August 14. Jacqui shares her take on Fermenteria's hard water kefir, Mike highlights Kate Farms' high-protein shakes and Corpse Reviver's electrolyte tea, and Melissa rounds things out by introducing a rare and intriguing Japanese plum vinegar. 35:30: Interview: Namik Soltan, Founder & CEO, GNGR Labs – Namik talks about the origins of GNGR Labs spicy ginger shots, which he launched in 2020 at the outset of the pandemic and after a failed attempt at a previous beverage brand. He discusses how a focus on high-quality, undiluted ingredients, potent flavor and authenticity helped them stand out in a crowded market. Namik also explains how he recruited a team to help him initially self-distribute across New York City and emphasized the importance of timing and forming direct relationships with store owners. He also talks about the decision to launch shelf-stable RTD cans and why he loves working with Wegmans even though merchandising is somewhat of a challenge. Namik also explains that while not every partnership worked out, his brand's growth has been organic and steady, driven by innovation and a deep understanding of the New York retail landscape. Brands in this episode: GNGR Labs, Whims, Ayo Foods, Chomps, Goodmellow, Plift, Pepsi, Poppi, Coca-Cola, Squirt, Feisty Soda, Trip Drinks, La Costeña, Jumex, Totis, Justin's, Lily's, Fermenteria, Le Seltzer, Kate Farms, Corpse Reviver, Koyo Foods, Eden Foods

The latest installment of Elevator Talk features leaders from Brainfood, BaoBlast, AVSOME, Bad Mermaid and High Ground Elixir. Watch founders and CEOs introduce their brands and provide a recap of recent news and updates. This week's special co-host is Dayton Miller, a managing partner with BFG Partners, who shared his thoughts, questions and feedback with the participants. He is joined by Ray Latif, the editor and producer of the Taste Radio podcast. Founders and CEOs of early stage food or beverage brands are invited to join future shows to pitch their products, discuss recent news and get feedback from industry experts. It is free to participate and interviews will be conducted remotely. Apply for a future episode of Elevator Talk.

Ben Mand, CEO of Yerba Madre, previously with Guayakí, dives into how they're revolutionizing the yerba mate market in the U.S. Despite most Americans being unfamiliar with this herbal infusion, the brand is on a mission to change that. He shares insights on rebranding, community involvement, and strategies to promote sustainable practices. Ben emphasizes balancing growth with integrity, aiming for responsible expansion while remaining true to their roots in regenerative agriculture and cultural respect.

What happens when a high-profile protein bar brand suddenly dives into frozen seafood? Naturally, the industry takes notice—and chaos ensues. In this episode, the hosts unpack David's unexpected launch of raw frozen cod, a move that seems both strategic and defiant, sparking intense debate across the CPG world. They also delve into the debut of Love Potion, a new ready-to-drink espresso martini from "Bachelor in Paradise" alum Justin Glaze, exploring what it reveals about the saturated, and increasingly unpredictable, landscape of celebrity-backed beverages. Show notes: 0:35: Marion Pen? A Slippery Stunt? Wrong Place, Wrong Time? Gold & Pecans. Strawberry Salt! – Mike is OOO, so naturally the hosts wonder if he's back in the slammer. They dive into David's introduction of a new raw, frozen cod product and whether it's a tongue-in-cheek response to critics of processed foods or a genuine product extension. The team highlights upcoming Taste Radio meetups in Chicago, San Diego, San Francisco, and London, inviting listeners to connect in person. Ray voices his frustration over the glut of RTD espresso martinis flooding the market, especially a new launch from a reality TV star. The hosts question the staying power of yet another celebrity-backed booze brand, while John shares insights on how emerging products can rise above the noise. Ray also unboxes a quirky PR gift from Snickers and samples Jacobsen Salt Co.'s new Oishii strawberry-infused salt. Meanwhile, Jacqui and John spotlight Bao Blast, a new baobab fruit juice drink, and Ray encourages entrepreneurs to send in product samples for a shot at being featured in future episodes. Brands in this episode: David, Love Potion, La Colombe, Justin's, Gigantic, Harken Sweets, Snickers, Maldon, Jacoben's Salt Co., Oishii, Fly By Jing, Bao Blast, Diet Coke

The latest episode of Elevator Talk features leaders from NIKIGO, Zip Frut, TruJoy Yogurt, Mamame Tempeh Chips and Jack's Dad's Hummus. Watch founders and CEOs introduce their brands and provide a recap of recent news and updates. This week's special co-host is Tom Spier, the founder and managing partner of venture capital firm BFG Partners, who shared his thoughts, questions and feedback with the participants. He is joined by Ray Latif, the editor and producer of the Taste Radio podcast. Founders and CEOs of early stage food or beverage brands are invited to join future shows to pitch their products, discuss recent news and get feedback from industry experts. It is free to participate and interviews will be conducted remotely. Apply for a future episode of Elevator Talk.

How did a 180-year-old Italian digestif become one of America's most beloved bar staples? Though Fernet-Branca has enjoyed a storied legacy in Europe since its creation in 1845, it remained a niche curiosity in the United States for much of its life. The intensely bitter, herbal liqueur was appreciated only by the most adventurous palates. Today, however, it's a fixture behind the bar from upscale cocktail lounges to neighborhood dive bars, most often knocked back in shot form and celebrated for its distinct flavor profile. Who better to trace Fernet-Branca's unlikely rise than Edoardo Branca, managing director of Branca USA and a sixth-generation member of the family behind the brand? We caught up with Edoardo at spirits industry trade show Bar Convent Brooklyn to talk about how Fernet-Branca earned its cult status in the U.S. He shared insights on the brand's roots, its journey from obscure digestif to bartender favorite, and how the company is carefully evolving to stay relevant in a fast-changing drinks culture. From navigating pricing pressures to expanding the Branca USA portfolio with modern, consumer-focused offerings, Edoardo explains how he is stewarding a legacy while embracing innovation. Show notes: 0:25: Interview: Edoardo Branca, 6th Generation Family Member and Board President, Branca USA – Eduardo talks about his journey from Milan (he's an Inter fan) to Southern California and ultimately to New York. He also discusses his current role in which he oversees U.S. operations and highlights the most personally rewarding aspect of his job. Edorado explains how Fernet Branca became popular within the bartender community after gaining traction as a popular shot in 1990s San Francisco, the emotional resonance many have with their first Fernet experience and reflects on the global cultural differences in how it's consumed. He acknowledges generational shifts and concerns about declining alcohol consumption among younger drinkers, but expresses confidence that appreciation for spirits and bar culture will mature with age and experience. Edorado also talks about the growing Branca portfolio, noting that lower-ABV products like Antica Formula vermouth align with growing health-conscious trends and also shares his philosophy on mergers and acquisitions. Brands in this episode: Fernet-Branca, Jägermeister, Jameson, Antica Formula

Could plastic packaging be the next target on MAHA's hitlist? Have we reached peak chili crisp? Has Dubai chocolate already jumped the shark? The hosts dig in and debate, then spotlight a new $450 million fund that's fueling emerging food and beverage brands. We also sit down with Tara Lindley of High West, who talks about how the revered whiskey brand balances innovation with market demand. 0:35: No Ski, Just Apres. A CPG Hub. Bright News, Big Money. Dubai Snickers. Hoarding Crisp. THC Bs. – John is back home and in the studio, though he's still craving the Guinness from his recent travels. Jacqui dives deep into Nombase's new Data Hub, while Ray and Mike shine a spotlight on snack brand Sunnie, which just landed $1 million in fresh funding. They also break down the details of Shore Capital's massive third fund. In a segment meant to be rapid-fire, "Buy or Sell" turns into a spirited debate. Does Dubai chocolate still have momentum? Are plastic bottles a new target for RFK Jr.'s supporters? And has chili crisp finally hit its saturation point? The crew also taste-tests Like Air's latest opus, before Mike rounds things off with a few sips of cannabis-infused beverages. 31:12: Interview: Tara Lindley, Director of Sensory QA & New Product Development, High West – Utah's first legal distillery since 1870, High West crafts distinctive whiskeys that represent the culture and terrain of the American West. Known for its award-winning portfolio, High West is especially celebrated for its limited-edition releases like The Noble Share, High Country American Single Malt, A Midwinter Night's Dram, and Bourye. In this interview, Tara talks about how High West balances innovation with market demand in a competitive and evolving spirits landscape and the collaborative relationship between product development and marketing. She also discusses how consumer insights shape new releases, and why strategic storytelling and education are essential for building loyalty, especially among younger, more selective drinkers. Brands in this episode: High West, Guinness, Sunnie, Lunchables, Chia Smash, Just The Fun Part, Snickers, Kit Kat, Cholula, Tabasco, Heinz, Jala-Lujah, Momofuku, Capitana, Somos, This Little Goat, Hidden Valley Ranch, Fly By Jing, Masala Gossip, Masala Bliss, Hot Pot Queen, Homiya, Gloria Shito, Like Air, Plift, Squier's, Goodmellow