Recipe to Revenue
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!
Episodes
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Jessica Khourie looked in her pantry and realized her "wellness" routine consisted entirely of lab-made pills and powders. Watching her pregnant sister force down a chalky protein bar was the final straw. Leveraging her background as a Procter & Gamble executive, Jessica launched Jova—a brand of dietitian-backed, real-food smoothie kits designed to deliver fou...
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Many early-stage food and beverage founders treat contract manufacturing like a simple vendor transaction, but in reality, it is a critical partnership that can make or break a brand. From hidden formulation clauses to the supply chain nightmares of color-matching packaging across different materials, scaling production is filled with expensive, unforeseen pitfalls.
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Most food and beverage founders don't have a revenue problem—they have a financial structure problem. It is the ultimate paradox to look profitable on paper at tax time while constantly bleeding cash and struggling to make payroll. Licensed CPA and fractional CFO Scotty Palmer stepped into the CPG space to solve this exact issue, leveraging his experience from cor...
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What started as a nerdy Instagram message about flour-to-egg ratios quickly blossomed into a booming CPG partnership. Serial entrepreneur Sean Knecht teamed up with Top Chef alum Joe Sasto to transform a unique restaurant pop-up dish—"Pasta Nachos"—into Tantos, the market's first puffed pasta chip.
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In Episode 70 of Recipe to Revenue,...
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Struggling with chronic gut health issues like bloating and brain fog, former Stanford athlete Elan Halpern realized the grocery store yogurt she ate every day wasn't actually probiotic. Instead of settling for ineffective products, she began fermenting her own high-probiotic yogurt using supplement-grade cultures. When her symptoms disappeared, the idea for Sour Milk w...
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When Marcel Dios faced a sudden career disruption during the WGA strike, the former filmmaker and screenwriter found an unexpected calling in the CPG world. Inspired by his Peruvian heritage and the quintessential family staple chicha morada, Marcel set out to craft a functional purple corn beverage unlike anything on store shelves: Kulli Purple.
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When Nicole Bentler acquired a 450-acre farm in the Pocono Mountains, she didn't just want to harvest maple syrup—she wanted to re-educate consumers about hydration. Combining her background in health and wellness with her family's agricultural roots, Nicole launched Pocono Mountain Farms to bring clean, mineral-rich maple water directly to consumers.
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While training for a summer marathon, Joe Rotondo found himself craving high-protein ice cream but was frustrated by the artificial, sugar-loaded options on the market. Turning to his go-to health hack, he blended cottage cheese into what would quickly become a disruptive frozen dessert: Froco by Smearcase.
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In Episode 66 of Recipe to Revenue, ho...
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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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