Recipe to Revenue
We’re pulling back the curtain on the food and beverage industry. From kitchen-table startups to global spirit empires, get the marketing secrets and business strategies directly from the leaders who built them.
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LATEST EPISODE
October 6, 2026
How Jova Built a Lifecycle Retention Engine to 4x Monthly Subscriptions
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.
September 30, 2026
What Contract Manufacturers Wish Founders Knew Before Scaling Production
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.
September 23, 2026
Scale Without Going Broke: The $1M to $10M CPG Stress Test
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 corporate finance at Honey Baked Ham to found Palmer Strategic Advisors.
September 15, 2026
How a Cold DM to a Top Chef Built a Nationwide Food Brand
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.
September 9, 2026
When DTC Literally Means Standing on Street Corners: Sour Milk’s Guerrilla Launch Strategy
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 was born.
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