What It Really Takes To Build a Food Business: Part 1

Hello and welcome to How I Built This. I'm Guy Roz. So I love going to grocery stores, whether in the US or overseas. It's my happy place. I just walk around the aisles and Look at all the cool things on the shelves, and it's often how I discover new ideas for the show. Because there's so much innovation in food, but if you listen to the show regularly, you know that it is incredibly difficult to go from a tasty idea to an actual spot on the shelves of a grocery store. And maybe you have a great idea for a food business too, but how do you turn that idea into reality?

Well. Why don't we find out? This week and next week in a special episode series brought to you by Clavio. I'm gonna talk with three founders about what it took to get their brands on those shelves, and what it still takes today to keep their brands going. My guests are Becca Millstein from Fishwife, which went viral for its beautiful tinned fish.

Brian Rudolph from Bonza, which makes pasta, pizza and more from chickpeas, and Cowie Suplice from Barnana, which upcycles imperfect bananas and plantains into healthy snacks and treats. So let's start with Becca from Fishwife. She graduated from Brown University in twenty sixteen, but Back then, she didn't really think of herself as an entrepreneur. I was always starting clubs in school, which I think is the exact same thing, but you don't think of it as a business. So really enjoyed building communities and building brands for those clubs, but I didn't know that many people growing up that were entrepreneurs. So I didn't think about it as a possibility for me until I had worked at a startup, which was my Third job out of college.

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