The Recipe for Revenue is your go-to show for the latest in food and beverage business and marketing, brought to you by Sinuate Media and Intercontinental Beverage Capital. Join us as we dive deep into the secrets behind successful food, beverage, and spirits brands, featuring interviews with industry leaders who share the key ingredients that have driven their businesses to success. Whether you're in the industry or just curious, this show offers valuable insights into what it takes to thrive in the competitive world of food and beverage. Tune in and discover the recipe for revenue!
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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 Episo...
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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 ...
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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...
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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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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 partne...
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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 episod...
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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 ...
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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 ...
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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 Messi...
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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 Co...
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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...
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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 i...
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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. ...
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The standard startup advice is "move fast and break things." Charbel Mawad did the opposite—and it landed him in Target.
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In this episode of Recipe to Revenue, host Leah Messina talks with Charbel Mawad, co-founder of Projo*, about his painstaking, multi-year journey to engineer the perfect high-protein coffee. While competi...
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Founders think hiring a broker is the key to getting into retail. Usually, it’s just a $5,000/month retainer with no guarantee.
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In this episode of Recipe to Revenue, host Leah Messina talks with Tia Ellis, founder of Wildflower Insight, about why she left the brokerage world to teach founders how to pitch themselves—a...
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Most snack startups look for a co-packer. Jared Drinkwater built a factory instead.
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In this episode of Recipe to Revenue, host Leah Messina talks with Jared Drinkwater, founder of Low and Slow Snacks and former Frito-Lay executive, about why he left the corporate world to launch a "real wood smoked" snack brand—and the mass...
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To save a traditional agricultural system, sometimes you have to treat it like a business, not a charity.
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In this episode of Recipe to Revenue, host Leah Messina talks with Ben Ripple, co-founder of Big Tree Farms, about how he went from a backpacker in Bali to managing a vertically integrated supply chain of over 17,000 ...
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The American food system is like a speeding locomotive heading in the wrong direction—and stopping it won't happen overnight.
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In this episode of Recipe to Revenue, host Leah Messina talks with AJ Richards, founder of From the Farm, about why our centralized food supply chain is brittle, how "greenwashing" has destro...
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Founders often dream of an exit, but few understand what corporate acquirers are actually looking for.
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In this episode of Recipe to Revenue, host Leah Messina talks with Auroni Majumdar, VP of R&D and Global Open Innovation at CJ Foods, about the specific criteria global giants use to evaluate targets—and how to...
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Sometimes the hardest decision in business is turning down revenue—especially when you’re just starting out.
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In this episode of Recipe to Revenue, host Leah Messina talks with Meghan Luck, founder of Fable Fish Company, about how she transformed a commodity by-product into a premium CPG brand—and why she...
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