Logo

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

    In part two of their special series on food business, Klaviyo interviews Becca Millstein (Fishwife), Brian Rudolph (Banza), and Caue Suplicy (Barnana) to explore how they grew their brands into category-defining businesses. Strategic advice for those building their own brand is also discussed.

    1
    enOctober 25, 2024
    What was the main topic of the podcast episode?
    Summarise the key points discussed in the episode?
    Were there any notable quotes or insights from the speakers?
    Which popular books were mentioned in this episode?
    Were there any points particularly controversial or thought-provoking discussed in the episode?
    Were any current events or trending topics addressed in the episode?

    In the second part of this podcast episode series by Klaviyo, host Guy Raz delves into the growth journeys of three innovative food brand founders: Becca Milstein from Fishwife, Brian Rudolph from Banza, and Caue Suplicy from Barnana. Each founder shares their unique experiences in transforming their brands into successful, category-defining businesses while facing significant challenges and providing insights for aspiring entrepreneurs.

    Key Highlights from the Episode

    Building Awareness and Getting Initial Customers

    • Becca Milstein (Fishwife):

      • To market her canned fish during the pandemic, Becca focused extensively on compelling packaging and effective influencer marketing.
      • She reached out personally to micro-influencers to showcase her brand's unique story and visuals, which sparked interest and word-of-mouth buzz among consumers.
      • Early marketing successes included leveraging the trend where consumers were eager to support small, female-owned businesses during challenging times.
    • Brian Rudolph (Banza):

      • Brian started by distributing free samples of his chickpea pasta to influencers, which avoided a prescriptive approach and allowed the influencers to create authentic content around the product.
      • He noted that end caps in grocery stores significantly boosted product visibility and trial rates, emphasizing the importance of product placement.
    • Caue Suplicy (Barnana):

      • By crafting an attractive product package that reflected the tropical origins of his dried banana snacks, he captured curiosity. Samplings and demos at events helped introduce consumers to the product, enhancing their willingness to try something new.
      • Caue also educated consumers about product sourcing, which improved acceptance over time.

    Overcoming Challenges in Business Growth

    • Becca faced supply chain issues when her main cannery production was delayed, a lesson highlighting the importance of having redundancies in the supply chain for smooth operations.
    • Brian shared his experience defending Banza against misinformation regarding product safety, emphasizing the urgency of having effective communication in times of crisis.
    • Caue learned that not all product offerings succeed, as evidenced by the mixed reception of a plantain-based tortilla chip launch. Understanding market timing and consumer trends is critical.

    Product Focus and Expansion Strategies

    • Each founder shared insights about product focus:
      • Becca believes expanding the line while maintaining core excellence strengthens the brand. Her strategy involves staying committed to quality canned fish while considering related product launches in the future.
      • Brian echoed this sentiment, sharing how Banza’s mission is to promote bean consumption, expanding their pasta offerings from chickpeas to various types and shapes to diversify customer experience.
      • Caue emphasized that every product innovation stems from impactful sourcing practices, which reflects a commitment to reducing food waste and helping communities.

    Branding and Consumer Connection

    • Fishwife focuses on building brand loyalty through character-driven marketing initiatives, creative collaborations, and high-quality customer service. Their mission is to change perceptions of canned fish in American homes.
    • Banza targets health-conscious customers while attempting to expand beyond traditional pasta consumers by positioning their products centrally in grocery aisles, emphasizing convenience and nutritional benefits.
    • Barnana evolves its brand story by connecting consumers with sustainability through product offerings that support environmental and social initiatives.

    Recap and Advice for Founders

    • Founders agreed that pursuing a collaborative and communicative team culture is crucial for tackling inevitable challenges.
    • Highlighting the importance of a strong vision, they advised new entrepreneurs to engage deeply with their market and foster genuine consumer connections.
    • Common lessons included flexibility in strategy, maintaining focus on core products, and readiness to adapt based on consumer feedback and market dynamics.

    Conclusion

    This engaging episode emphasizes the resilience, creativity, and strategic thinking required to build successful food brands from the ground up. The experiences of Becca, Brian, and Caue provide valuable insights and motivation for aspiring food entrepreneurs, highlighting that while challenges are inherent in building a business, they are also opportunities for innovation and growth.

    Was this summary helpful?

    Recent Episodes from How I Built This with Guy Raz

    Boll & Branch: Scott and Missy Tannen

    Boll & Branch: Scott and Missy Tannen

    Scott and Missy Tannen knew nothing about bed linens when they dreamed up the idea of launching a bedding company, but that didn’t stop them from setting ambitious goals: super soft sheets, 100% organic cotton, and a supply chain that was traceable from end to end. Thanks to an article in the Wall Street Journal and a $2 million advertising bet on The Howard Stern Show, Boll & Branch grew rapidly, but also faced crippling cash crunches, forcing the Tannens to scramble for loans and borrow against their own home. Today, Boll & Branch is one of the most popular luxury linen brands in the U.S., with over $200 million in revenue. 

    This episode was researched and produced by Katherine Sypher, with music by Ramtin Arablouei. It was edited by Neva Grant. Our audio engineers were Robert Rodriguez and Gilly Moon.

    You can follow HIBT on & , and email us at .

    See Privacy Policy at and California Privacy Notice at .

    Advice Line with Angie Hicks of Angi

    Advice Line with Angie Hicks of Angi
    Angie Hicks from Angi joins Guy for an episode answering questions from three early-stage founders: Paige (dirt bike clothing brand), Dianne (e-commerce homegoods business), and Keisha (Spanish language learning program). Topics include retail store expansion, new leadership, and growing customer base.

    Related Episodes

    117. How I Used Instagram to Build My Multi-Million Dollar Food Business

    117. How I Used Instagram to Build My Multi-Million Dollar Food Business
    Join CEO Olivia Wollenberg as she discusses building Livia's Kitchen, a UK-based vegan snack brand that revolutionized the market by offering indulgent, nutritious treats. She shares her journey from academia to entrepreneurship due to food intolerances and the challenges faced, including rejection and fundraising. Olivia also shares insights on her experience as a young female entrepreneur.
    the bossbabe podcast
    enSeptember 07, 2020
    Logo

    © 2024 Podcastworld. All rights reserved

    Company

    Pricing

    Stay up to date

    For any inquiries, please email us at hello@podcastworld.io