Summary

In this episode of Market Plate, host Mike Wangbickler speaks with Kim Gandhi, founder of Food Fire Knives, about the private chef industry. They discuss the unique experience private chefs offer compared to traditional catering, the business model of Food Fire Knives, and the growth of the private chef market post-pandemic. Kim shares insights on navigating supply chain challenges, innovations in the marketplace, and what customers should expect when hiring a private chef. The conversation also touches on marketing strategies and future goals for the business.

Takeaways

• Private chefs provide a more personalized dining experience than caterers.
• Food Fire Knives acts as a broker between customers and chefs.
• The private chef industry is expected to grow significantly in the coming years.
• Chefs on the platform can set their own prices and menus.
• The service includes insurance and customer support for chefs.
• Private chefs often bring their own ingredients and equipment.
• The pandemic led to a surge in demand for private chefs.
• Local sourcing helps mitigate supply chain issues.
• Customer expectations should include background checks and food safety certifications.
• Marketing efforts are crucial for attracting new customers.

Summary

In this conversation, Michael Wangbickler interviews Jason Burke, the founder of a successful meat snacks company. Jason shares his unexpected journey into the food industry, driven by personal experiences with health and nutrition. He discusses the challenges of entrepreneurship, including funding, supply chain issues, and the importance of maintaining core values while adapting to consumer demands. Jason emphasizes the need for focus in business strategy and the significance of leveraging e-commerce platforms like Amazon for growth. The conversation concludes with valuable insights and advice for aspiring entrepreneurs in the food and beverage sector.

Takeaways

• The journey into the food industry can be unexpected.
• Personal health experiences can drive business innovation.
• Entrepreneurs must learn to navigate challenges in real-time.
• Funding is crucial for sustaining a food business.
• Product evolution is key to meeting market demands.
• Supply chain issues can significantly impact product availability.
• Maintaining core values is essential amidst challenges.
• Focus on one sales channel before expanding to others.
• E-commerce platforms are vital for modern business success.
• Transparency with consumers builds trust and loyalty.

Summary

In this episode of Market Plate, host Michael Wangbickler speaks with Katherine Harvey, co-founder of Bare Bones, about the evolution of their bone broth products, the challenges of navigating the food and beverage industry, and the importance of protein in consumer diets. They discuss the market strategy that led to their success in major retailers, the impact of economic conditions on supply chains, and the future initiatives for the brand. Katherine shares insights on consumer trends and the significance of providing food that is both nutritious and flavorful.

Takeaways

• Katherine Harvey is a former journalist who co-founded Bare Bones.
• Bare Bones started with liquid bone broth and now focuses on instant bone broth.
• Bone broth is a nutritious alternative to traditional stock, rich in protein.
• Consumers are using bone broth for both sipping and cooking.
• The instant bone broth is convenient and shelf-stable, appealing to on-the-go consumers.
• Bare Bones has partnered with major retailers like Costco and Amazon for distribution.
• The company focuses on in-store marketing and retail media for visibility.
• Economic conditions and tariffs are impacting supply chains significantly.
• Protein consumption is a growing trend among consumers, driven by health awareness.
• Bare Bones is planning a brand evolution to align with its current market position.