Startup to Storefront

Combined with his passion for health and fitness, extensive knowledge of food science, and expertise in sports & exercise nutrition, Dr. Juan Salinas has created the perfect, all natural, guilt-free snack: P-nuff Crunch - healthy and nutritious, without sacrificing the “delicious”. That path did not stop there. During his college years abroad, Dr. Juan developed a love for exercise and healthy eating, so much so that he changed his major from Engineering to Food Science. With over 20 boastful years of successful product development in several of the nation’s top food companies, he slowly grew disheartened by the food industry’s deception of the word, “healthy”. Although his well-known products graced the shelves of every grocery chain in the U.S., they lacked in what Dr. Juan truly believed in.   Today's show you'll learn: 🦈 How Dr. Juan landed a deal with Mark Cuban  🦈 Why he decided to go shirtless on Shark Tank! 🦈 What’s on deck for the better for you-snacking-brand

In The Anthology of Balaji: A Guide to Technology, Truth, and Building the Future, Eric Jorgenson curates a collection of Balaji’s wisdom from his entire career. In “Technology” you will see how technology shapes our world today and the ways it could shape our future. In “Truth” you learn how to think for yourself through the constant clamor of information and media. Finally, in “Building the Future,” you will learn how to wield Technology and Truth to change your life, change your community, and—maybe—change the future of our species.   Today's show you'll learn: 📖 How technology is so much more than software 📖 How to identify new opportunities in all markets 📖 What the future of construction might look like!

Mafe, Founder of Toast-It, discusses their business growth, their background in Pepsi, and their journey to Shark Tank. They offer authentic arepas made with true Venezuelan ingredients and strike a deal with guest shark Daniel Lubetzky. The podcast covers their personal connection to their culture, challenges in the food industry, and preparation for Shark Tank.

On today’s show, we sit down with the founders of what has been dubbed one of the best sandwiches in Los Angeles. The inspiration for Ggiata comes from childhood friends who grew up eating authentic Italian-style deli sandwiches in Montclair, NJ. The deli was always an anchor in the community, the central meeting point for any occasion that invited friends to gather. Ggiata exists to serve exceptionally prepared Italian-style deli fare, inspired by traditional East Coast neighborhood delis. They aim to bring lunchtime staples like fresh chicken cutlets and marinated eggplant to Los Angeles while working with local vendors to source the highest quality ingredients. In today’s episode you’ll learn: 🥖 how Ggiata started first to start a brand 🥖 where the name came from .. hint “passeggiata” 🥖 just how far they want to take this concept East Coast Inspired Italian Deli 📍5009 Melrose Ave 📍7998 Santa Monica Blvd 📍83 Windward Ave OPEN 9 AM - 7 PM 🥖🥖

Origo Brands is creating a new way to supply the USA and countries around the world with healthier, more authentic, and more sustainable foods from the origin. Origo Brands is a unique combination of: Experience and expertise - Founders with a 30-year track record of food and beverage organization and development.  A Great Team that is contributing to Origo Brands’ expertise and capabilities! Origin innovation - That experience and expertise, combined with innovative thinking, is resulting in what we like to call—(IN)Credible products—brands that are leading food development in areas around health, convenience, taste, and authenticity. Chantico Mexican Agave Monstruo de Gila BBQ Salsa Avenidas Direct Source Coffee In today’s episode you’ll learn how: 🦜 How Model beer was introduced to Asia 🦜 If agave is better than honey 🦜 Why LinkedIN may be your secret weapon

Introducing Noshi Food Paint: A Creative Culinary Revolution 🎨 In a world where artistry and gastronomy converge, a delightful innovation has emerged to redefine the boundaries of culinary creativity. Enter Noshi Food Paint, the ingenious culinary companion that transforms everyday meals into edible masterpieces. Noshi Food Paint is not just a condiment; it's a canvas for your culinary imagination, a tool for self-expression in the kitchen, and a delightful way to infuse color and flavor into your dishes like never before. On Today’s show you’ll hear about: 🎨 How Tomo landed Mark Cuban as a shark 🎨 Why getting kids to play with their food is totally okay! 🎨 How Noshi landed in over 2,000 Walmarts

On Today’s show, we speak to Joshua Church, Co-Founder, of Edge Theory Labs the creators of the world's first portable, iceless ice bath, The Edge Tub. Since launching in 2022, they have quickly become an industry leader and been the go-to ice bath trusted by athletes, pro sports teams, celebrities, and high performers across the NFL, NBA, NHL, MLS, MLB, UFC, and Olympic Games. They are on a mission to provide people with the tools that give them the edge so that they can unlock their maximum human potential. Today you’ll learn: 🥶 How Joshua was inspired by a Wim Hof retreat in Iceland. 🥶 How they invited a cold tub can be packed into a backpack and transported in a car. 🥶 How a paddle board inspired the first step

This is the life lesson Mignon Francois learned as she turned the $5 she had to feed her family dinner for the week into a multi-million-dollar bakery brand, The Cupcake Collective. With no experience and no recipe for success, nor cake for that matter, her path was truly made from scratch. Today, we chat with #1 national best-selling author of Made from Scratch: Finding Success Without a Recipe, Mignon Francois. Listen in as we chat about:  💵 Why she started hiding money as a form of fiscal restraint  😰 How every statistic was telling her she wouldn’t succeed  ✨ The story of how you never lose…you either win, or you learn.

Today we sit down with Seth Cohen, the President/co-founder of Sweetfin. Sweetfin is a healthful, chef-driven, California-inspired poke concept that uses local produce, sustainable fish, and innovative ingredients. In 2015, Sweetfin was created with the goal of providing healthy, nutritious and flavorful bowls and a more approachable way for diners to enjoy sushi. Our fine-casual restaurant concept takes all the familiar flavors of sushi and puts them in an easy to eat, portable, customizable, and affordable bowl. Sweetfin is centered in their “Pole to Bowl” ethos which means that in sourcing they aim to use the highest-quality and most sustainable raw fish they can find while still maintaining a reasonable price point. Approaching 20 locations today we speak to Seth about: 🐟 Pitching investors on a fast-casual restaurant before fast-casual was popular 🐟 When a huge investor dinner turned into a near-dire medical emergency 🐟 Why supermarket sushi sales are the litmus test for the overall health of the industry

Born and raised in South Louisiana, Chef Craig was inspired by his family meals and his grandmother's cooking. His heart and soul are Southern, which transcends into his cooking. After working in some of the world's most renowned restaurants, opening two of his own restaurants in Louisiana, and honing recipes as a private chef, Chef Craig and his wife Kristen moved to Southern California. They began feeding their friends and neighbors from their home kitchen when the pandemic hit. By the end of COVID, they were turning out more than 80 meals per day. The most popular meal was his fried chicken, inspired by his Southern roots and first made famous by Chef Craig in Aspen at the 7908 Supper Club. The idea to open a fast-casual restaurant devoted to his popular fried chicken took on a life of its own, and Le Coupé was born. The name for Le Coupé in French translates to "The Cut." The cut of Chef Craig's fried chicken thigh makes his chicken unique. He uses a technique that frenches the bone of the thigh while keeping the meat intact, allowing for a unique flavor profile and presentation. The name is also a nod to being all cooped up during the quarantine. Le Coupé has become a local sensation in the burgeoning Melrose Hill area of Los Angeles. This husband-and-wife operation was named the best fried chicken sandwich in California by Yelp -- and everyone who tries it! For Chef Craig, Le Coupé represents an opportunity to showcase his take on Southern cuisine inspired by a Cajun-French saying – lagniappe. Which means "a little extra." Chef Craig and Kristen, a former event planner, ensure everyone visiting Le Coupé feels like the experience was a little extra. Today we chat with Chef Craig and Kristen, the founders of Le Coupe about: 🐔 How Chef is bringing a slice of Louisiana to East Hollywood at This Low-Key Fancy Fried Chicken Shack 🐔 Why Yelp ranked them the best friend chicken sandwich in the state of California! 🐔 How they made the most of the pandemic and came out knowing the market was eager for their take on fried chicken!