Winning at Work Tony Moore

Season 3, Episode 64:
Summary
In this conversation, Tony Moore, the founder of Pop Bar, discusses the origins and success of his gelato popsicle business. He explains how the idea for Pop Bar came from his desire to create a product that combined his love for gelato with the convenience of a popsicle. Rueben shares insights into the seasonality of the business and the importance of using fresh ingredients. He discusses the challenges and benefits of franchising, as well as the impact of COVID-19 on the industry. Rueben emphasizes the importance of customer loyalty and creating unique experiences for customers. He concludes by discussing the expansion of Pop Bar and where to find their products.
 
Takeaways
 
Pop Bar was created to combine the smoothness and density of Italian gelato with the convenience of a popsicle.
The business experiences seasonality, with the impact of winter varying depending on location and store type.
Using fresh ingredients and making the pops in-house sets Pop Bar apart from other ice cream parlors.
Franchising has been a successful growth strategy for Pop Bar, with organic interest from people who try and love the product.
Customer loyalty is fostered through a loyalty program and personalized communication, and creating unique experiences is key to standing out in the food industry.
Entrepreneurs should expect highs and lows, constantly strive to improve their business, and focus on creating something special that sets them apart.
Pop Bar has locations in several states in the US, as well as in Canada and Portugal, and is continuing to expand.
Pop Bar products can be found in their stores, on their website, and on Amazon.
Popbar:
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About me and my mission and the podcast:
Are you looking for a fun and light-hearted podcast to discover unique brands and learn about the people and strategies successful companies are implementing in the CPG and Food and Beverage Industry?  The brands featured here take us into the world of innovation, sustainability, good for you, lifestyle, QSR, Foodservice, Distribution, DTC, Club, and more.
I am a fun-loving business leader, podcaster, husband, dad, cyclist, and Convention of States volunteer in my spare time. My mission is to discover the people and ideas behind these different, better, and special companies. 
 
Entrepreneurs and CEOs, are you:
Searching for distributor or broker partners? 
Actively prospecting commercial buyers to gain more points of distribution?
Searching for the right person to add to the team?
My Direct Response Marketing Service attracts exactly what you need to help your brand thrive and grow. 
Here is a NOVEL approach to ATTRACT distributors, buyers, and people (DEMO)
 
Contact me: Tony@timpl.com
Follow me on LinkedIn: Different, Better, Special Brands
Join Our Community
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Welcome to another episode of Winning at Work! Today, we're joined by Ali Elliot, the organic foodie behind Cashew Parm, a dairy-free, vegan sensation.
Ali's Creations
Ali introduces her remarkable product, Cashew Parm, which currently comes in two delectable flavors: Golden Chedda and Italian Herb. It's a game-changer for those seeking dairy-free, vegan options.
Versatile and Available
Farmer Foodie products can be found both online and at select retailers in New York, Massachusetts, and Connecticut. What sets Cashew Parm apart is its incredible versatility. Recipe creators have been using it to make dips, sauces, and spreads.
Ali's Journey
Ali shares her origin story, including her transformative experience WWOOOFing in Alaska after graduating in 2016. Her internship, managing a small plot of land, deepened her connection to food.
The Power of Branding
Although Cashew Parm is incredibly versatile, Ali realized that consumers make buying decisions in mere seconds. This insight led her to brand her creation under the "parm" category because everyone knows what to do with a shaker bottle of parmesan cheese.
Retail Updates and Co-Branding
Ali gives us an update on her retail presence and discusses her exciting co-branding initiatives.
Micro-Influencers and Social Media Strategy
Learn about Ali's approach to using micro-influencers and her effective social media strategy in promoting Cashew Parm.
Season 3, Episode 63:
Farmer Foodie:
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Connect with Tony
About me and my mission and the podcast:
Are you looking for a fun and light-hearted podcast to discover unique brands and learn about the people and strategies successful companies are implementing in the CPG and Food and Beverage Industry?  The brands featured here take us into the world of innovation, sustainability, good for you, lifestyle, QSR, Foodservice, Distribution, DTC, Club, and more.
I am a fun-loving business leader, podcaster, husband, dad, cyclist, and Convention of States volunteer in my spare time. My mission is to discover the people and ideas behind these different, better, and special companies. 
 
Entrepreneurs and CEOs, are you:
Searching for distributor or broker partners? 
Actively prospecting commercial buyers to gain more points of distribution?
Searching for the right person to add to the team?
My Direct Response Marketing Service attracts exactly what you need to help your brand thrive and grow. 
Here is a NOVEL approach to ATTRACT distributors, buyers, and people (DEMO)
 
Contact me: Tony@timpl.com
Follow me on LinkedIn: Different, Better, Special Brands
Join Our Community
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In this episode, we sit down with Chris Spear, the founder, and chef behind Perfect Little Bites, and discuss a wide range of topics from personal branding, his got-to foods, comfort cooking with nostalgic flavors, contract food service, plant-based cooking and the power of content marketing.
Origin Story:
Chris always dreamed of working in the food industry, starting from a young age when he was just 16.
He pursued his culinary passion by attending culinary school, but the staggering debt from his education was as high as his monthly rent.
The restaurant industry offered meager wages, with some places paying as little as $8 or $9 per hour.
Chris's life took a turn when he discovered the world of contract food service.
Discovering Contract Foodservice:
Chris found his niche in the food industry while working for a catering company that handled events with 200 or more guests.
The catering company didn't want to turn down smaller gigs like birthday parties and anniversary dinners.
Chris was given the opportunity to run these smaller events, with the hope that they would lead to more significant opportunities.
This marked the beginning of Chris's realization that these small gigs presented a unique business opportunity.
Perfect Little Bites as a Blog:
In 2010, Perfect Little Bites started as a blog.
Chris used this blog as a tool for content marketing to provide people with insights into his business and the behind-the-scenes aspects of his work.
It served as a screening tool to identify individuals who resonated with his style of cooking.
He markets his service as high-end, emphasizing elements like linen and silverware to create a luxurious dining experience.
The Power of Instagram and Personalization:
Chris understands the significance of making his food Instagram-worthy.
He values the personalized dining experience and how it can be shared online to create buzz.
Chris integrates his personal Facebook with his business to allow people to see the real him.
He values relationships over transactions.
The Centerpiece or the Help:
Chris discusses the importance of understanding the vibe of the party and the preferences of the guests.
Some guests seek the full experience and culinary education, while others are too engrossed in conversations to notice the nuances of the dishes.
Nostalgia and Classic Flavors:
Chris shares his love for Heinz ketchup, highlighting that nostalgia and historical references trigger comforting memories that make food taste better.
Classic flavors often remind us of the past, creating a connection with food.
Plant-Based Ingredients:
The episode delves into whether Chris incorporates plant-based beef or chicken into his culinary creations.
Future Plans:
Chris gives a glimpse of his future plans, shedding light on what's next for Perfect Little Bites.
Season 3, Episode 62:
Perfect Little Bites:
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Connect with Chris
Connect with Tony
About me and my mission and the podcast:
Are you looking for a fun and light-hearted podcast to discover unique brands and learn about the people and strategies successful companies are implementing in the CPG and Food and Beverage Industry?  The brands featured here take us into the world of innovation, sustainability, good for you, lifestyle, QSR, Foodservice, Distribution, DTC, Club, and more.
I am a fun-loving business leader, podcaster, husband, dad, cyclist, and Convention of States volunteer in my spare time. My mission is to discover the people and ideas behind these different, better, and special companies. 
 
Entrepreneurs and CEOs, are you:
Searching for distributor or broker partners? 
Actively prospecting commercial buyers to gain more points of distribution?
Searching for the right person to add to the team?
My Direct Response Marketing Service attracts exactly what you need to help your brand thrive and grow. 
Here is a NOVEL approach to ATTRACT distributors, buyers, and people (DEMO)
 

Welcome to another episode of W@W! In today's episode, we have Amy Keller, the CEO of Climate Candy, a company that turns problems into Candy!
Amy is not just your ordinary CEO—she's a 7-time Ironman and a vegan triathlete, embodying her passion for sustainable living and promoting a healthy lifestyle. At Climate Candy, they're all about upcycling perfectly imperfect food, contributing to the fight against the alarming global food waste crisis.
Did you know that a staggering 40% of all the food grown globally goes to waste? Amy sheds light on this issue and points out that Nogales, Arizona is a significant entry point for produce into the United States, with 2/3rds of it being distributed from there. Shockingly, a quarter of the food produced in America never leaves the farmer's land.
Amy introduces us to the concept of "Stealth Nutrition" as she reveals her favorite candies, which surprisingly include fruits and vegetables. She emphasizes the importance of root vegetables, highlighting their dense nutritional value and how they provide essential plant fiber that keeps us feeling full and satisfied.
We dive into the intriguing origin story of Climate Candy. Initially an ingredient company, Amy's desire to make a positive impact clashed with the reluctance of big food corporations to embrace change.
Amy shares how Climate Candy's manufacturing facilities are strategically dispersed across the globe to process fruits and vegetables based on harvests, seasons, and locations, underlining their commitment to sustainability and efficiency.
A remarkable aspect of Climate Candy's mission is educating children about the food-to-plate journey, imparting vital knowledge about food origins, and fostering a deeper connection with what they consume.
Starting with a direct-to-consumer (DTC) model and thriving on the Thrive Market e-commerce platform, Climate Candy eventually transitioned into retail, broadening their reach and impact. Amy also discusses their efforts to utilize compostable packaging, aligning with their eco-conscious ethos.
We learn about "Duffle," the trending food ordering app on college campuses, and delve into the challenges farmers face in harvesting their entire crops, prompting us to question the current state of food distribution systems.
To wrap up our conversation, Amy offers a glimpse into the exciting future of Climate Candy and her personal favorites. We're left inspired and motivated to join the movement towards a more sustainable and mindful consumption of food.
Season 3, Episode 61:
Climate Candy:
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Connect with Amy
Connect with Tony
About me and my mission and the podcast:
Are you looking for a fun and light-hearted podcast to discover unique brands and learn about the people and strategies successful companies are implementing in the CPG and Food and Beverage Industry?  The brands featured here take us into the world of innovation, sustainability, good for you, lifestyle, QSR, Foodservice, Distribution, DTC, Club, and more.
I am a fun-loving business leader, podcaster, husband, dad, cyclist, and Convention of States volunteer in my spare time. My mission is to discover the people and ideas behind these different, better, and special companies. 
 
Entrepreneurs and CEOs, are you:
Searching for distributor or broker partners? 
Actively prospecting commercial buyers to gain more points of distribution?
Searching for the right person to add to the team?
My Direct Response Marketing Service attracts exactly what you need to help your brand thrive and grow. 
Here is a NOVEL approach to ATTRACT distributors, buyers, and people (DEMO)
 
Contact me: Tony@timpl.com
Follow me on LinkedIn: Different, Better, Special Brands
Join Our Community
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In this episode, we had the pleasure of hosting Michael Holtzman, CEO of Profitable Food Systems Worldwide, to delve into the world of agritourism. Michael has extensive experience consulting with farms, offering valuable insights into the industry.
Michael Holtzman has consulted with 50 farms in the last 5 years, gaining unique perspectives and insights into the agritourism operating model.
The journey began with Vala’s in Omaha, Nebraska, a farm boasting over 300 acres and an impressive 22,000 daily visitors. This farm sets the gold standard in innovation within the industry, with 28 food outlets on the property. The key takeaway is to learn from pioneers like Vala’s and understand how they organize and structure their farm.
Captive dining emerged as a strategy to optimize the food and beverage offerings, maximizing revenue potential for farms. A compelling analogy was drawn between Disney Land and Disney World, highlighting the importance of strategic planning and layout.
A significant challenge faced by farms is the escalating costs associated with delivering wholesale products. Selling retail on the farm directly to consumers presents a viable solution, enabling farmers to achieve profitability and ensure the long-term sustainability of the American farming sector.
Agritourism is witnessing exponential growth, yet many farms struggle to price their unique products appropriately. It's crucial for farms to reset their operations and realize their worth to sustainably contribute to this burgeoning sector. Investing approximately $1 million in a new farm to enter this category can yield a quick return on investment (ROI).
Another aspect explored is the role of fun farm games in enhancing the visitor experience and revenue generation. Additionally, it was highlighted that Food and Beverage (F&B) offerings can be a significant revenue generator, standing as the second-highest revenue contributor after attendance.
A pertinent question raised was: What is the magic number of guests and acreage? This question invites further exploration into the optimal balance of guest numbers and acreage to ensure the farm's success and profitability.
Season 3, Episode 60:
Profitable Food Facilities Worldwide:
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Twitter
Facebook
Youtube
Connect with Michael
Connect with Tony
About me and my mission and the podcast:
Are you looking for a fun and light-hearted podcast to discover unique brands and learn about the people and strategies successful companies are implementing in the CPG and Food and Beverage Industry?  The brands featured here take us into the world of innovation, sustainability, good for you, lifestyle, QSR, Foodservice, Distribution, DTC, Club, and more.
I am a fun-loving business leader, podcaster, husband, dad, cyclist, and Convention of States volunteer in my spare time. My mission is to discover the people and ideas behind these different, better, and special companies. 
 
Entrepreneurs and CEOs, are you:
Searching for distributor or broker partners? 
Actively prospecting commercial buyers to gain more points of distribution?
Searching for the right person to add to the team?
My Direct Response Marketing Service attracts exactly what you need to help your brand thrive and grow. 
Here is a NOVEL approach to ATTRACT distributors, buyers, and people (DEMO)
 
Contact me: Tony@timpl.com
Follow me on LinkedIn: Different, Better, Special Brands
Join Our Community
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Welcome to W@W! If you like burgers and fries you will love today's episode with Swizzler, a Washington DC-based ELEVATED fast-food phenomenon known for its crispy chicken, premium smash burgers, fresh cut, twice-fried fries, and delicious drinks.
 
Swizzler began as a food truck concept in 2014 and has rapidly evolved into a major player in the Washington DC food scene, now being available in major sports arenas and throughout the surrounding area.
The emphasis has always been on creating a premium fast-food experience with a focus on taste and quality.
The Importance of Taste and Sourcing:
Taste is paramount in the food industry, especially for a fast-food concept. Swizzler prioritizes delivering an exceptional taste experience to its customers.
Sourcing fresh buns from a local baker and making all sauces in-house are central to ensuring a high-quality product.
Core Principles in Food:
Jesse Konig emphasizes that the core principles, or first principles, in food involve focusing on taste and visual appeal.
Understanding that people "eat with their eyes" emphasizes the significance of presentation and aesthetic appeal in the food industry.
Perfecting the Smash Burger:
Swizzler has set a high standard by using 100% regenerative grassfed beef for their smash burgers, underlining their commitment to quality and sustainability.
Twice-fried French fries play a critical role in achieving the desired texture—a crispy outer shell and a mash-potatoey middle.
In-House Manufacturing for Excellence:
Swizzler's dedication to quality extends to in-house French fry manufacturing for both their restaurants and retail purposes.
This in-house approach ensures control over the entire process, contributing to the overall excellence of their product.
Advantages of Twice-Frying:
The two-step frying process allows for the development of a desirable crispy outer shell while preserving a fluffy, potato-like texture on the inside.
The first fry starts the cooking process, making the interior tender, while the second fry creates a crispy crust. This results in a perfect balance of textures.
The first fry helps to remove excess moisture from the potatoes, preventing sogginess and ensuring the fries retain their crispiness after the second fry.
The second fry creates a golden-brown, crispy exterior that provides a satisfying crunch with each bite, complementing the soft and flavorful interior.
It's a popular method for achieving that signature crispy and fluffy French fry that people crave.
Season 3, Episode 59:
Swizzler:
Website
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Instagram
Twitter
Facebook
Connect with Jesse
Connect with Tony
About me and my mission and the podcast:
Are you looking for a fun and light-hearted podcast to discover unique brands and learn about the people and strategies successful companies are implementing in the CPG and Food and Beverage Industry?  The brands featured here take us into the world of innovation, sustainability, good for you, lifestyle, QSR, Foodservice, Distribution, DTC, Club, and more.
I am a fun-loving business leader, podcaster, husband, dad, cyclist, and Convention of States volunteer in my spare time. My mission is to discover the people and ideas behind these different, better, and special companies. 
 
Entrepreneurs and CEOs, are you:
Searching for distributor or broker partners? 
Actively prospecting commercial buyers to gain more points of distribution?
Searching for the right person to add to the team?
My Direct Response Marketing Service attracts exactly what you need to help your brand thrive and grow. 
Here is a NOVEL approach to ATTRACT distributors, buyers, and people (DEMO)
 
Contact me: Tony@timpl.com
Follow me on LinkedIn: Different, Better, Special Brands
Join Our Community
Music from Uppbeat and ZapSplathttps://uppbeat.io/t/soundroll/get-the-funk-inLicense code: SF3WUKBUJQULFHXE
TIKTOK | INSTAGRAM | YOUTUBE | LINKEDIN PAGE | LINKEDIN GROUP