Recipe to Revenue

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After launching his first company at age 19, Joe Oblas spent the next two decades mastering the nuances of brand development and international expansion. His expertise culminated in the launch of ProSupps, a global sports nutrition brand that took off like wildfire, leading to a major exit to private equity—and eventually, a surprising re-entry into the business.<...

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After years of battling metabolic issues, tech founder Salma Mendoza discovered firsthand the profound impact early nutrition has on lifelong health. When she struggled to find clean, high-quality infant formula for her own baby, she saw a glaring gap in the market—and set out to build a science-backed, premium formula brand in Mexico.
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In ...

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For many home cooks, the idea of preparing authentic Indian food feels overwhelming and complex. Mother-daughter duo Rama and Anita decided to change that by launching SATYA Blends, a line of clean, easy-to-use spice blends that bring global flavors to everyday meals.
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In Episode 63 of Recipe to Revenue, host Leah Messina talks with Rama and Anit...

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After an autoimmune diagnosis forced her to drastically change her diet, finance professional Andrea Kazan found the UK baking aisle severely lacking in allergy-friendly, clean-label options. With her mother’s help, she developed a recipe that would completely revolutionize the category, leading her to found Good Mess.
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In Episode 62 of Rec...

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Dana Koller grew up in the hospitality industry, fueling a lifelong passion for food, beverages, and community connection. After turning a two-car garage into Kaktus Brewing Company, he built a vibrant, award-winning venue in New Mexico and set his sights on an ambitious new goal: creating the world's healthiest beer.
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In Episode 61 of Recipe to ...

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After studying architecture and working in his family’s firm designing natural food grocery stores, Jake Bagnall felt an itch for more creative freedom. What started as a passion project baking with the ancient grain einkorn quickly evolved into Clean Dough Co., a fast-growing, better-for-you cookie brand.
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In Episode 60 of Recipe to Revenu...

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When Hannah Awada moved to China, she expected to leave her career as a high school history teacher behind—not start a hummus business out of her kitchen window. What began as a side project serving expats quickly evolved into a fast-growing brand, leading Hannah to launch Hummus Goodness upon her return to the US.
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In Episode 59 of Recipe ...

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Living with severe food intolerances and IBS made dining out nearly impossible for Christina Glentis and her husband. Instead of accepting a highly restricted diet, they launched Foddies Foods to make delicious, allergy-friendly, low-FODMAP meals accessible to everyone.
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In Episode 58 of Recipe to Revenue, host Leah Messina talks with Christina G...

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The nightlife and entertainment industry is undergoing a massive cultural shift as more consumers embrace sober curiosity. Recognizing a glaring gap in the market for premium alcohol alternatives, John Maloney set out to create a beverage brand that challenges traditional perceptions of fun and moderation.
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In Episode 57 of Recipe to Revenue, hos...

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Spending over 25 years as a snack innovator for some of the largest CPG companies gave Dr. Juan Salinas deep insight into the food industry. Combining his expertise in food science with his experience as a professional natural bodybuilder, he realized the market was missing a truly nutritious option and decided to launch P-nuff Crunch.
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In this e...

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Bridging mechanical engineering, corporate finance, and operations for food industry giants gave Omar Atia a unique blueprint for modern food innovation. When he realized how difficult it was to find genuinely healthy, zero-carb foods that actually taste good, he leveraged food science, secured strategic patents, and built high-level manufacturing partnerships to launch...

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After pioneering health and wellness strategies as the first nutritionist for Starbucks, Katie Thomson became a mom and noticed a glaring problem in the baby food aisle. The market was dominated by fruit-heavy pouches that lacked balanced nutrition, prompting her to create a fresh, science-led solution for parents.
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In this episode of Recipe to R...

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The hospitality industry is experiencing a massive evolution, and navigating the post pandemic landscape requires an entirely new playbook.
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In Episode 53 of Recipe to Revenue, host Leah Messina talks with Seth Alexander from Barrel Aged Management. Seth shares deep insights into how the hospitality sector is adapting to shifting margins and a tr...

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After a successful career in luxury automotive marketing, Sean Lenihan experienced a life-changing shift when he started researching the food he was feeding his family. His quest for clean, 100% grass-fed meat led him to launch his own e-commerce business and redefine transparency in the food industry.
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In Episode 52 of Recipe to Revenue, host Le...

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After spending eight years climbing the ranks from account rep to president, Denise Ramon made the ultimate leap and bought the company. Her strategic vision involves scaling the brand through direct retail relationships and an unwavering commitment to clean-label ingredients.
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In this episode of Recipe to Revenue, host Leah Messina talks with De...

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After a twenty-year career as an international civil servant, Cynthia Coutu faced an unexpected career crossroads at age fifty. Her solution involved pursuing her passion for wine, getting her certification, and building a boutique wine tourism company.
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In this episode of Recipe to Revenue, host Leah Messina talks with Cynthia Coutu, founder of ...

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When the pandemic hit, Steven Guistolise’s Chicagoland food trailer faced an existential crisis. His solution involved moving across the country, rebranding, and building a franchise.
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In this episode of Recipe to Revenue, host Leah Messina talks with Steven Guistolise, founder of Stadium on Wheels. Steven shares his journey from starting a...

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Pitching a totally unproven, first-to-market concept is the hardest way to get a business loan. Jessica and Damien Zouaoui pitched 40 banks, and all of them said no.
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In this episode of Recipe to Revenue, host Leah Messina talks with Jessica and Damien Zouaoui, co-founders of Oakwell Beer Spa. After quitting their corporate jobs in NYC and travel...

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Building a massive food brand requires an intense focus on supply chain and operational excellence.
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In this episode of Recipe to Revenue, host Leah Messina talks with Will Nitze, founder and CEO of IQBAR. Will shares how he went from selling software to building an omnichannel nutrition bar company with zero industry experience. He explains why ...