Market Plate

Episode 25 - Bashir Chedrawee - Simone's Kitchen

In this episode of Market Plate, host Michael Wangbickler speaks with Bashir Chedrawee, the founder of Simone's Kitchen, a fast-casual restaurant specializing in Mediterranean cuisine. Bashir shares his journey from aspiring medical professional to food entrepreneur, detailing how he and his mother created a unique dining experience that emphasizes wholesome, affordable food. The conversation explores the importance of hospitality, workplace culture, and the challenges of running a restaurant, as well as effective marketing strategies and the role of technology in the food industry. Bashir offers valuable insights for aspiring restaurant owners, emphasizing the need for resilience, adaptability, and a focus on both customer and employee satisfaction. Takeaways * Bashir transitioned from a medical career to food entrepreneurship. * Simone's Kitchen focuses on Mediterranean cuisine and meza bowls. * The restaurant industry is hungry for healthy, affordable options. * Hospitality and workplace culture are crucial for success. * Resilience and adaptability are key traits for entrepreneurs. * Word of mouth is a powerful marketing tool. * Balancing quality and affordability is essential in food service. * Technology can streamline operations but isn't always necessary. * Listening to customer feedback is vital for improvement. * Creating a happy team is as important as serving customers.

Episode 24 - Lisa Hurwitz - HAPPI

In this episode of Market Plate, Michael Wangbickler speaks with Lisa Hurwitz from HAPPI about the emerging market of THC beverages. They discuss the unique product offerings of HAPPI, which focus on low-dose, hemp-derived THC drinks designed for women. Lisa explains the differences between hemp-derived and cannabis-derived THC, the competitive landscape, and the importance of consumer education. They also explore the future of the THC beverage category and provide insights for new entrants in the market. Takeaways * Lisa Hurwitz transitioned from a 20-year CPG career to the cannabis industry in 2018. * HAPPY focuses on low-dose beverages designed for relaxation and socializing. * The brand aims to empower women and reduce the stigma around cannabis. * HAPPY's products are all under 10 milligrams of THC, catering to a more cautious consumer. * The competitive landscape for THC beverages is rapidly evolving with many new entrants. * Education is crucial for consumers new to THC beverages. * The future of the THC beverage category may involve more regulation and sophisticated formulations. * HAPPI's branding is designed to be fun and appealing to women. * The company emphasizes product safety and transparency with testing and QR codes. * Lisa advises new entrants to avoid distractions and maintain a clear brand strategy.

Episode 23 - Bruce Osterhaven - Big O Smokehouse

In this episode of Market Plate, host Michael Wangbickler interviews Bruce Osterhaven from Big O, a company specializing in smoked fish products. Bruce shares the origins of the company, founded by his grandfather and father, and discusses the challenges and opportunities in the seafood industry, including sourcing, quality control, and market trends. He emphasizes the importance of adapting to consumer demands for convenience and sustainability while navigating the complexities of sales and marketing in a multi-generational business. Bruce also offers insights into the challenges faced by the seafood industry, including pricing fluctuations and regulatory considerations, and shares valuable advice for those in similar business situations. Takeaways * Big O was founded in 1997 by Bruce's grandfather and father. * The company specializes in smoked fish products, particularly white fish spread. * Sourcing high-quality fish is crucial for product integrity. * Seafood prices have significantly increased over the years due to various factors. * Consumer demand is shifting towards convenience and sustainability in food products. * Big O's sales are split between retail and food service markets. * The seafood industry faces unique challenges, including tariffs and environmental issues. * Marketing and brand recognition are essential for growth in the seafood sector. * Multi-generational businesses require adaptability and strong leadership. * Taking care of personal well-being is vital for effective leadership.

Episode 22 - Jared Smith - Perfect Hydration

In this episode of Market Plate, host Michael Wangbickler speaks with Jared Smith, Executive Vice President of Perfect Hydration, about the challenges and opportunities in the food and beverage industry, particularly focusing on the alkaline water market. They discuss the company's journey, sustainability efforts, marketing strategies, and the importance of adapting to consumer demands and market trends. Jared shares insights on navigating supply chain issues, leveraging data for growth, and the competitive landscape of the beverage industry. Takeaways * Perfect Hydration is one of the fastest growing waters in the country. * The brand focuses on sustainability by sourcing all materials domestically. * Aluminum packaging is being explored for its recyclability. * The shift to bulk water has been a successful pivot for the brand. * Listening to consumer demands is crucial for product development. * Marketing strategies include partnerships with influencers and retail promotions. * Navigating supply chain challenges requires flexibility and real-time forecasting. * The brand aims for SKU proliferation to increase market presence. * Data-driven insights are essential for growth and retailer engagement. * Competition in the beverage industry is collaborative rather than adversarial.

Episode 21 - Kim Gandhi - Food Fire + Knives

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.