What It Really Takes To Build a Food Business: Part 2

Hello and welcome to How I Built This. Last week I spoke to three founders of three different food brands about how they got their start. This is part two of that conversation on building food businesses presented by Clavio. And if you haven't heard part one from last week, go back in your podcast feed and check it out. It's a great conversation. In that episode we heard Becca Millstein, who co founded her brand Fishwife, that's

figured out how to make tinned fish cool. We also heard from Brian Rudolph, who wants to transform the pasta category with his chickpea based brand Banza. And finally, Cowie Suplicy, who brought his favorite childhood snack of dried bananas from Brazil to America with his company Barnana. In today's episode, you'll find out how these three entrepreneurs have grown their brands into category defining businesses. You'll hear about some pretty challenging moments and also strategic advice if you're building your own food business. But first, How do they even get people to try their products?

Here's how Becca from Fishwi did it, while selling tinned fish direct to consumer. During the pandemic. Here you are living, you know, in a desert town a couple hours outside of LA. You've got the labeling. Um, and I know you raised a little bit of money from friends and family to get a production run. You've got a cannery in Oregon that's gonna work with you.

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