Ep143- Finding the White Space - Mikey's

The Food Startups Podcast

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7+ y ago 38:11

MP3•에피소드 홈

He started Mikey's Muffins as a side hustle to pay the rent. As of today, his products are in more than 4500 retailers nationwide.

Michael Tierney began working in professional kitchens at the age of 13 and followed his passion to The Culinary Institute of America, where he earned his degree in Culinary Arts Management. He went on to work in the kitchens of world-renowned restaurants, including 3 michelin star The French Laundry in Napa Valley, California and Eleven Madison Park in New York.

Not happy with his future prospects in the restaurant industry, he left it all behind and ended up in the food CPG space. Mikey's started out with paleo, gluten-free english muffins and they are growing their product offerings. We cover a diverse set of topics:

How he decided to leave the restaurant industry
The skills he picked up grinding away in top restaurant kitchens
His proprietary candy product that will launch this summer
How Mikey revised his strategy for investment / fundraising tips
The keys to scaling quickly
Understanding the long-term effects of margins
On having a lean staff
The two types of white space in the marketplace
Integration of your fans in social media
Book recommendations (linked below)