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Jay Ducote in his office with the new BBQ. A year and half ago when I first sat down with Jay Ducote, he told me his story of how he got started in the blogging world and rose to be a prominent food blogger in the South. He also mentioned a barbecue sauce that he was working on. Well, he’s kept his word because a couple weeks ago he launched his magnificent Louisiana Barbecue Sauce to retail stores in Baton Rouge. Between managing a popular food blog, radio show, and launching a new product, he also competed on Food Networks Cutthroat Kitchen recently. I had the pleasure to hangout with Jay at his stylish office in Baton Rouge to talk about his experiences launching his first retail product. Be sure to get a pen and a pad, his story is jam-packed with ideas and tips to grow your business. Interview with Jay Ducote Sponsored by: Hanley’s Foods — Louisiana-inspired, natural, fresh foods. Enter “docast” at checkout for $4 off. The first episode with Jay The sparking moment of Jay D’s Louisiana barbecue sauce. (3:20) “It got to the point where I was so busy at my 9 to 5 job, doing Bite & Booze stuff, that I knew I couldn’t keep doing both.” “I wanted to do a Louisiana barbecue sauce, but it didn’t exist…and part of the challenge is that Louisiana isn’t known for barbecue.” “It’s an open market, I have a chance to define what Louisiana barbecue sauce is.” (Tweet this) Jay’s process of defining a Louisiana barbecue sauce. (11:15) “I call it now a gumbo of barbecue sauce styles, just throw em’ all in a pot, and that’s what Louisiana’s all about to some degree.” Jay’s reason for choosing a sauce over rub for his launch. (15:45) Focusing on one product vs. expanding a line. (17:55) “I see where it makes sense, to have visibility, get shelf space, to really get brand recognition, you hit people multiple times…I get that, but for me, I have a signature product. I’m telling you this is Louisiana barbecue sauce.” Going from a perfected recipe to manufacturing. (22:00) How Jay met his (and our!) co-packer, Panola Pepper. (36:10) Jay is doing a video series for Louisiana Culinary Trails. Working out all the moving parts of production. (40:10) Jay’s original bottle designs. (photo) Moving on from production to launching and sales. (44:00) “1) I wanted to give them the value of being the only places that have it right away, and 2) I didn’t want to start making sales calls until I had a bottle in my hand to sell.” (a mistake we at Hanley’s Foods have made) The worth of demos. (49:40) “The pushing and marketing and sales of this barbecue sauce will be done in ways other than in-store demos that I have the ability to do that most people don’t.” Jay’s advice on pitching bloggers. (64:15) “You pitching yourself is much more valuable than having a PR company do it.” (Tweet this) Jay’s booze sample’s shelf. (photo) “Keep it simple, give enough, make em’ want more, make the product the first thing they care about, and make it personal.” “If you’re a restaurant in Colorado Springs, I don’t need your press release.” “Don’t expect anything from anybody. If you email some blogger, send them your product and they never give you any coverage, let it go.” “If you think you’ve found a blog you like, look at their Facebook and Twitter account and make sure it matches and they have a decent amount of followers.” What’s a book, song, and quote that you love? (76:15) Book: Lord of the Rings by J.R.R. Tolkien Song: On the Road Again by Willie Nelson Quote: “These things are fun, and fun is good.” — Dr. Seuss What’s next and where can people find you? (86:50) Watch out for Jay’s appearance on Food Network’s Cutthroat Kitchen, with Alton Brown! He appears in the 8th episode of Season 4, called Ho-Ley Pot. It aired on Sunday, August 10th, however Food Network should release it online sometime soon. Check out Jay Ducote at: Web: BiteAndBooze.com Twitter: @BiteAndBooze Facebook: /biteandbooze Jay’s BBQ: HugJayD.com Play the interview The DOcast is a podcast of interviews from amazing entrepreneurs who are doing the unthinkable. With topics on how they got started, where they’re going, and how you can learn from them. [powerpress] Subscribe at: – iTunes (please support the show by leaving a 5 star review) – YouTube – Stitcher Radio – The blog (in-which you’ll get more) DO it big.

Mark Ramadan (left) and business partner Scott Norton (right) at a “Ketchup Party”. In a world of great gourmet foods and options, Mark Ramadan discovered that ketchup has always been just ketchup. Mark, and friend Scott Norton, had the idea to make a better ketchup than the standard highly processed brand on the market. While still in college the two cooked up a mess in their apartment (photo) and decided to have a party amongst friends to see if this idea had legs — It did. Over a period of 6 years, they grew their company, Sir Kensington’s — maker of gourmet condiments like ketchup (spiced ketchup is legit), mustard, and mayo — into over 4,000 retail stores and over 350 restaurants/hotels nationwide. I had the pleasure to talk with Mark (via Skype) from his office in New York, NY to talk about what it really takes to grow a company. If you’re a food entrepreneur, you can’t afford to miss this. Be sure to get a pen and a pad, his story is jam-packed with ideas and tips to grow your business. Interview with Mark Ramadan Sponsored by: Hanley’s Foods — Louisiana-inspired, natural, fresh foods. Enter “docast” at checkout for $4 off. What got you guys started with making ketchup? (3:35) “It’s as if you went to the cereal aisle, and every single box of cereal was just a copy of Cheerios with a different name on it.” The first ketchup party. (5:30) The paradox of choice. (book mention) (7:05) “Most people, most of the time, go for the classics.” (Tweet this) The wait for launch day. (10:45) How was the process of finding a co-packer? (12:40) “Think of your co-packer as someone you’re going to be married to.” (Tweet this) The launch of Sir Kensington’s and pitching a new ketchup. (20:40) “There’s not a lot of education that’s as good as just doing it.” (Tweet this) Making a firmly premium product. (23:30) “Let’s do everything that they [industry] are not doing.” (Tweet this) Tell me about the process of scaling up? (27:05) “If we wanted to take it to the next level, really any level, we have to raise some money.” Designer Alvin Diec The old Sir Kensington’s ketchup label VS The new Sir Kensington’s ketchup label (smiling) The fictional bio on Sir Kensington — epic. How do you market in new areas? (30:40) “We started off nationwide.” “We had to pull-back and focus on the areas we have and pick the top markets by location.” (Tweet this) “75% of ketchup consumed in America is consumed in restaurants.” (Tweet this) Focus to where customers experience your product  (34:30) “Our biggest marking arm is our appearance on the table in hotels or cafés — complete ubiquity.” “People are going to buy what they see more often.” (Tweet this) “It may not be a lot of revenue, but if it’s a lot of visibility — it’s marketing.” (Tweet this) The New direction of media (36:30) “The PR model is a 1970s model — PR is unpredictable, they can’t control the editors.” “100% of products Dr. OZ recommends have been paid for — if you want to be on TV, you have to pay to play.” (Tweet this) “The bigger you get, the more people expect you to pay for a promotion.” How do you convince corporate retailers to take you on? (41:15) “It was, still is, will always be grassroots distribution.” (Tweet this) “You can’t expect a distributor to make a high-risk pitch.” (Tweet this) Hustle/pitch stores > store request from distributor > distributor calls you = distribution. (44:30) “Do you want to focus on delivering boxes, or do you want to focus on the strategy?” (Tweet this) How do you get products off the shelf? (47:55) “2 points to demos: 1) Create long-term customers 2) It shows stores you’re trying.” “Stores think of shelves as real estate, and they want to put the best houses to sell for the highest prices.” (Tweet this) “Any big display that is in addition to your shelf placement, really moves product — people love impulse buys.” (Tweet this) What do you like to do outside the office while you’re not consumed in ketchup? (53:30) What’s a book, song, and quote that you love? (54:34) Book: The Hard Thing About Hard Things by Ben Horowitz Song: The Sir Kensington’s mix by Zach Seely (Their own theme song) Quote: “If I had asked my customers what they wanted, they would have asked for a faster horse.” — Henry Ford (Tweet this) What’s next and where can people find you? (1:00:00) Check out Mark (and Sir Kensington’s) at: Web: SirKensingtons.com Twitter: @SirKensingtons Facebook: /SirKensingtons Look for their condiments at Whole Foods, The Fresh Market, and Safeway. Play the interview The DOcast is a podcast of interviews from amazing entrepreneurs who are doing the unthinkable. With topics on how they got started, where they’re going, and how you can learn from them. [powerpress] Subscribe at: – iTunes (please support the show by leaving a 5 star review) – YouTube – Stitcher Radio – The blog (in-which you’ll get more) DO it big.

Ido Leffler is always smiling, it’s his brand. [photo credit: www.ChristopherMichel.com]Ido Leffler and his partner Lance Kalish took Yes To Carrots, a small and vibrant natural skin care brand in Israel, from a measly 6 products in 16 stores, to a global brand with 100 products in 28,000 stores in 29 countries — in less than 5 years. They wrote the fantastic book Get Big Fast and Do More Good about their story and the lessons learned on their path to purpose and profits.  I had the pleasure to talk with Ido (via Skype) from his office in San Francisco, CA to talk about strategies and solutions that he utilized in conquering many of the problems product businesses face. Be sure to get a pen and a pad, his story is jam-packed with ideas and tips to grow your business. Interview with Ido Leffler Sponsored by: Hanley’s Foods — Louisiana-inspired, natural, fresh foods. Enter “docast” at checkout for $4 off. The process of the oh-so-important product development. (3:55) “Virtually every time we [rushed product development] we had to put out numerous fires.” (Tweet this) “You’ve gotta work with people that truly understand the industry you’re in.” (Tweet this) Book mention: The Richest Man in Babylon by George Clason (9:30) Finding focus groups. (10:25) How Yes To Carrots went from 16 stores to distribution with Walgreens. (13:35) “We were so confident, that we didn’t really leave too many questions out there about our dedication to what we were going to build.” “When you’re in the water [surfing] and you feel the wave pulling back, that’s when you need to start swimming.” (Tweet this) Yes To’s manufacturing experience. (21:10) “One of the keys with a manufacturer is getting them to truly believe in your dream.” (Tweet this) Ido’s advice on tradeshows. (27:45) “You’ve got to treat a tradeshow the way you treat your wedding.” (Tweet this) What Ido wishes he had done differently. (34:50) What’s a book, a song, and a quote that you love? Book: Pour Your Heart Into It by Howard Schultz & Marching Powder by Thomas McFadden, Rusty Young. Music: Anything Bob Marley. Richard: I picked one for him (my favorite) Don’t Worry Be Happy (video) Quote: “For things to change, you have to change. For things to get better, you have to get better.” — Jim Rohn Check out the Global Entrepreneurship Council. Ido is working with this organization of the United Nations to level up entrepreneurship worldwide! [Yes To’s mantra] “Incredible People, Kick-ass Product, and Awesome cause.” (Tweet this) Ido’s official endorsement for Hanley’s salad dressings. (44:40) Check out Ido at: Twitter: @IdoLeffler Twitter: @YesToCarrots Facebook: /YesToCarrots Web: YesToCarrots.com Play the interview The DOcast is a podcast of interviews from amazing entrepreneurs who are doing the unthinkable. With topics on how they got started, where they’re going, and how you can learn from them. [powerpress] Subscribe at: – iTunes (please support the show by leaving a 5 star review) – YouTube – Stitcher Radio – The blog (in-which you’ll get more) DO it big.

Jeff Herman in his Bootstrapped Doughnut Shop When Jeff Herman went on a trip to Mary Lee Donuts, he realized there was a crucial gap in the doughnut market in Baton Rouge, and he asked himself how hard could it be to build a better doughnut shop? (famous last words) He was 23 years old and fresh out of college, armed with only his ambition, drive, and small amount of capital, he managed to bootstrap his startup Tiger Deaux-nuts into a thriving, yet almost secret, grassroots business. In this episode I talk with Jeff in his first kitchen about the challenges of bootstrapping, building a devoted following, and what it takes to succeed as an entrepreneur. Be sure to get a pen and a pad, his story is jam-packed with ideas and tips to grow your business. Interview with Jeff Herman Sponsored by: Hanley’s Foods — Louisiana-inspired, natural, fresh foods. Enter “docast” at checkout for $4 off. “If I have to hold the jackhammer to drill into the concrete to put in the grease trap, I’m gonna be there.” (Tweet this) Working on a business, not in a business. (7:05) “When I set out to start Tiger Deaux-nuts, my dream wasn’t to wake up at 3 o’clock every morning to make donuts, my dream was to build businesses.” Tiger Deaux-nuts, the beginning, you heard it first here! (8:35) “If you ever want to [start a business], don’t think how hard can it be, just think it’s going to be the hardest thing you ever do in your life.” Market research and the 2 Founding Fathers of gourmet doughnuts. (16:25) “You’re not reinventing anything, you’re not creating a new product, you’re taking something that’s outdated and putting some effort, and thought, and creativity into it. Consumers want lagniappe, they want something extra, and they’re willing to pay for it too.” The financial obstacles Jeff faced in starting Tiger Deaux-nuts. (18:30) & (20:35) Doughnuts a la Subway. (19:45) “It took me 5 months, and $11,000 dollars before I could make my first doughnut. This is the definition of insanity, btw.” (Tweet this) Jeff’s inspiration for how to operate his business in the beginning. (25:20) How Jeff marketed his startup, and built a cult-like following. (26:10) “One of the huge advantages of what I do is that pictures say a million words.” (Tweet this) How Jeff learned to make his infamous king-cake doughnuts. (35:15) A financial breakthrough. (37:15) Finding a new location. (40:50) Gateway business. (55:00) First doughnut shop in the country that will make it’s own boudin! (57:00) How does Jeff continue to create great ideas while staying busy? (57:35) The flavors of Tiger Deaux-nuts. (58:40) The spectrum of gourmet doughnuts. (60:05) The biggest challenge Jeff has faced, and see’s going forward. (63:10) “The biggest challenge I faced was my own inexperience and overconfidence.”  (Tweet this) “A challenge every entrepreneur faces is, how do you take the business from being you, to the business being a business?”  (Tweet this) What’s a book, a song, and a quote that you love? (73:15) Books: Kurt Vonnegut and The E-Myth Revisited by Michael Gerber (This one’s been repeated a few times now. Check. It. Out!) Song: Miles Davis, Pink Floyd, and Lynyrd Skynyrd. Quote: “Never give up, never give up, never never never never.” — Winston Churchill Check out Jeff at: Twitter: @TigerDeauxnuts Facebook: Tiger Deaux-nuts Instagram: tigerdeauxnuts Play the interview The DOcast is a podcast of interviews from amazing entrepreneurs who are doing the unthinkable. With topics on how they got started, where they’re going, and how you can learn from them. [powerpress] Subscribe at: – iTunes (please support the show by leaving a 5 star review) – YouTube – Stitcher Radio – The blog (in-which you’ll get more) DO it big.

A talk with Derek Sivers from his home in New Zealand. In the early dawn of the internet, it wasn’t easy for an independent artist to sell their music online — so Derek, an musician himself, decided to create a system where he could. Then his friends, and friends of friends, wanted to do the same thing — that’s when CD Baby was born. It later became a lean sales machine producing over $100 million dollars in sales and servicing over 200,000 musicians. Derek later sold CD baby, giving proceeds to charity, in 2008 for $22 million — he’s also a best-selling author, musician, programmer, world traveler, and circus ringleader (to get over his fear of public speaking.) I have the pleasure to speak with Derek, via Skype from his home in New Zealand, to talk about marketing, automation, and how it applies to product-based companies. Be sure to get a pen and a pad, his story is jam-packed with ideas and tips to grow your business. Interview with Derek Sivers Sponsored by: Hanley’s Foods — Louisiana-inspired, natural, fresh foods. Enter “docast” at checkout for $4 off. Focusing on success. (2:40) “For some people, the life of a musician is like party party party. But for me it was like, if I’m going to be a successful musician, that’s like wanting to be an Olympic athlete.” “People later told me that I’m so lucky for the opportunities I had, but I think it’s just because I was that guy that never hung out, never watched TV, never was just chilling. I was always working. Always learning as much as I could.” The start of CD Baby. (cdbaby.com) (9:10) “It was 3 months of hard work, but when I was done I had a ‘Buy Now’ button on my website.” (Tweet this) “Here is something that I have, which my friends need, so I’ll just find a way to share it with my friends for a very small fee. That was how the business got created.” The speed of business growth. (11:30) “I went from idea to reality in about 1 week.” “Let the customers show you where automation is needed and what they need.” (Tweet this) When is the time to hire somebody? (15:00) “Most startups fail from trying to grow too fast, too early.” (Tweet this) What do you look for in a new hire? (16:15) “You wanna find somebody who is using you as a stepping stone to their own bigger aspirations.” (Tweet this) SOD – Strategic operating document (21:20) How did you automate CD Baby? (21:50) The E-Myth Revisited by Michael Gerber (book mention) “So much of CD Baby’s success was because of our personal touch, and people loved that we communicated in an oh-so-friendly way.” “Systematizing friendliness. Systematizing a philosophy.” (Tweet this) “If you communicate the philosophy really well, then the specific actions items just flow out of that philosophy.” The only marketing move that Derek ever made took 15 minutes. (28:10) “There is a normal way that everyone does things, and you don’t wanna do that.” (Tweet this) The start of Derek’s new multinational business. (32:00) Woodegg.com – Derek’s new book business Business Idea: Asia has no Mexican food. Go start this business. (32:30) “If you put something out there, even if it’s bad, then you’ve already beaten the 95% that never get to that point.” Derek’s fantastic book reviews. (http://sivers.org/book) “All marketing, all of business, all communication comes from thinking of things from the other person’s point of view.” (Tweet this) What’s a book, a song, and a quote that you love? (41:40) Book: A Guide to the Good Life by William Irvine Quote: “When you are not practicing, remember, someone somewhere is practicing, and when you meet him he will win” – Ed Macauley Music: Derek enjoys listening to music he doesn’t like until he can appreciate  it. Check out Derek at: Twitter: @sivers TED: How to start a movement Online: Sivers.org Email: derek [at] sivers.org (Have a question? Drop him a line.) Play the interview The DOcast is a podcast of interviews from amazing entrepreneurs who are doing the unthinkable. With topics on how they got started, where they’re going, and how you can learn from them. [powerpress] Subscribe at: – iTunes (please support the show by leaving a 5 star review) – YouTube – Stitcher Radio – The blog (in-which you’ll get more) DO it big.

Bradley Sanchez at his Salad Shop — a build-your-own salad bar. Do you want to know what it takes to startup your own restaurant? Well then, meet Bradley Sanchez, he went to school for art, worked on Broadway Street, and started his first restaurant, The Salad Shop, by the age of 25. I had the opportunity to sit down with him at his place, in Baton Rouge, to talk about what it takes to start your own restaurant in a highly saturated market. Be sure to get a pen and a pad, his story is jam-packed with ideas and tips to grow your business. Interview with Bradley Sanchez Sponsored by: Hanley’s Foods — Louisiana-inspired, natural, fresh foods. Enter “docast” at checkout for $4 off. Where did you go from art school? (2:10) “Try as best as you can to work for yourself.” (Tweet this) Coming back, what was your “aha” moment? (5:15) How did you zero-in on the perfect location? (6:30) “You can have a good location, but you have to make sure the concept works with the location.” How did you raise cash to pull this off? (8:10) “Our model doesn’t require a heavy startup, the overhead is minimal, and our location is 1500 square feet.” The place is beautiful, did you bring in any designers? (10:15) “I didn’t want to clutter the place and have wasted design, I just wanted it to be clean and simple.” “I don’t know how people do it without prior restaurant experience.” If you could go back, what’s one thing you would change (about the layout/design)? (12:30) Shit happens (13:20) “Shit happens — your success is defined by how you react to that.” (Tweet this) What advice would you give to something trying to startup a restaurant? (16:15) “You have to be committed, 100%, 24 hours — there’s not clocking in/out.” (Tweet this) Purple Cow by Seth Godin (book mention) The barrier that separates Entrepreneurs from Wantrepreneurs. (18:30) “We could either do this, or watch other people do this.” (Tweet this) “I had doubts literally a month before we opened.” Staff is everything, what do you look for when hiring? (20:40) “100%, the most-challenging aspect of owning your own business is employee management — it’s like having 15 kids.” “Without a happy staff, you will not have good customer experience.” (Tweet this) “Have a consistent voice across all platforms and no matter what you’re going to do.” (Tweet this) The ultimate goal is to franchise, right? (27:48) “Grow Slow & Profitable” (David Heinemeier Hansson episode) The power of embracing and being small. “Ask yourself, why do you want to grow?” What’s a book, a song, and a quote that you love? (33:40) Book: Double Down by Mark Halperin, John Heilemann & Rocket Boys by Homer Hickam & Purple Cow by Seth Godin for marketing and business. Song: Walk The Moon by Anna Sun & Yesterday by The Beatles Quote: “You could either do it yourself or watch other people do it.” — His Dad GIVEAWAY: Leave a comment below to win a free salad from The Salad Shop and a bottle of Sensation salad dressing. Check out Bradley at: Twitter: @bradleyjsanchez Instagram: ThinkSaladShop Online: ThinkSaladShop.com Play the interview The DOcast is a podcast of interviews from amazing entrepreneurs who are doing the unthinkable. With topics on how they got started, where they’re going, and how you can learn from them. [powerpress] Subscribe at: – iTunes (please support the show by leaving a 5 star review) – YouTube – Stitcher Radio – The blog (in-which you’ll get more) DO it big.

Robbie Vitrano in New Orleans Robbie Vitrano started an ad-agency in New Orleans, Trumpet, that took a major part in the city’s recovery from Hurricane Katrina. He co-founded Naked Pizza, an international pizza chain that uses simple, wholesome, natural ingredients. And Idea Village, the local watering hole for entrepreneurs and like-minded people in New Orleans. I had the pleasure to sit down with him at Laurel Street bakery (please excuse the noise in the audio) in New Orleans, to talk about how important branding is for a new company to grow. Be sure to get a pen and a pad, his story is jam-packed with ideas and tips to grow your business. Interview with Robbie Vitrano Sponsored by: Hanley’s Foods — Louisiana-inspired, natural, fresh foods. Just for you, enter “docast” at checkout for $4 off. What attracted you to branding? (2:26) For the bootstrap entrepreneur who want’s to develop a brand for their company, what’s the easiest way to get started? (4:30) “Give them a reason to talk about it.” (Tweet this) “Powerful brands are built from a real commitment but also an awareness of what opportunities exist in the marketplace.” (Tweet this) How important is it to add a face to your company? What are the biggest mistakes you see an entrepreneur making when starting a company? (8:30) What mistakes do you see big businesses making? (9:31) “They forget their entrepreneurial journey, they forget their why.” “Every business needs to maintain some sense of innovation — edit out the shit that’s in the way.” (Tweet this) Have you seen a pattern companies can disrupt the market? (12:27) “Recognize an unfilled need.” (Tweet this) “Customer development — Who do I do business with? What turns them on? What is replicable about that relationship? How do I authentically get them to understand what I do, why I do it. And have them carry the water for me, to share it.” “Do something that matters, making money is cool but it shouldn’t be the only reason why you’re in business.” (Tweet this) “Mind what it is that you stand for.” (Tweet this) Mama Hope (website mention) How did you come up with Naked Pizza? (20:40) How the hell do you get Mark Cuban, or any celebrity investor for that matter to invest into your company? (24:55) What do you like to do outside the business? (26:40) What’s a book, a song, and a quote that you love? (30:34) Book: Thrall: Poems by Natasha Trethewey Song: Best of You by Foo Fighters Quote: “You can’t do anything about the winds, but you can do something about the sails.” — Some west-coast bait shop What’s a challenge we can leave with an entrepreneur that is listening right now? (34:12) “Get out of your office, get off your ass, go talk to the people you want to provide a solution for.” (Tweet this) CONTEST: This starts a new contest. You’ll get a bottle of Sensation salad dressing, all you have to do is leave a comment below about what you are going to do today to get started. I’ll announce the winner on the next episode. Congratulations to Adam Hailey for winning last episode’s contest. Check out Robbie at: Twitter: @robbievitrano Email: robbie [at] trumpetgroup.com Play the interview The DOcast is a podcast of interviews from amazing entrepreneurs who are doing the unthinkable. With topics on how they got started, where they’re going, and how you can learn from them. [powerpress] Subscribe at: – iTunes (please support the show by leaving a 5 star review) – YouTube – Stitcher Radio – The blog (in-which you’ll get more) DO it big.

David Heinemeier Hansson talks about working remote Do you know what Twitter, Groupon, and Shopify have in common — Ruby on Rails. It’s a game changer in the way web-base applications are made for developers. It’s also happens to be a by-product when David Heinemeier Hansson was building Basecamp (which is also a by-product). David is a founding partner at 37signals, a best-selling author, a race car driver, coder, hacker, photographer, and a big advocate on working lean, efficient, and remotely. I had the pleasure to talk to him via Skype from his home office in Malibu, CA, to talk about how his principles might apply to an non-internet company. Be sure to get a pen and a pad, his story is jam-packed with ideas and tips to grow your business. Interview with David Heinemeier Hansson Sponsored by: Hanley’s Foods — Louisiana-inspired, natural, fresh foods. Just for you, enter “docast” at checkout for $4 off.  By-products (3:00) “I generally do not like risk very much.” How do you manage your time while building by-products? (7:05) “Once you get started, you can get other people to help, you don’t have to do it all yourself.” How do you know when to charge? (11:15) How do you work remotely with time difference? (14:00) “When I go to the office, I get way-less shit done.” “Collaboration is one bit of what work is about, but an even bigger bit is the work itself — most people don’t protect that.” Rework by Jason Fried, David Heinemeier Hansson  (book mention) Remote: Office Not Required by Jason Fried, David Heinemeier Hansson (book mention, both by-product of their workflows) How can one systematize a company that has physical products? (22:10) Justin’s Nut Butter (company mention) “Profits = Freedom.” “We would rather take it slow and build up our business at our own pace. It’s taken us a decade to go from 4 people to 40 people — but we’ve done it in a way that we’ve been profitable the entire time and thus, we’ve been able to control our destiny.” “Grow slow and profitable.” How can you zero-in and focus on profits when starting up? (25:50) “I rather have a small slice of a big pie, that a big slice of a small pie.” SOD Strategic Operating Document (30:40) “Rushing to a sustainable model and then scaling it up, is far better than scrambling around and trying to scale that up.” When is it time to hire? (33:40) What’s the single-most important thing to working remotely? (36:15) Signal VS Noise — The person they’ll become (blog article mention) What do you like to do outside the office? (40:00) David’s Flickr page (amazing photos) Fujifilm X100S (camera mention) Leica Camera (Digilux 2, camera mention) Finished 24 hours racing at Le Mans (photo) What’s a book, a song, and a quote that you love? (43:25) Book: Maverick by Richardo Semler Song: You Know Better by Tina Dico Quote: “The future is already here — it’s just not very evenly distributed.” — William Gibson What’s a challenge you can leave with an entrepreneur that wants to get started but hasn’t? (46:20) “Look for opportunities where you can start something where the main investment is your time.” CONTEST: I’ll send you a free copy of David’s new book, Remote: Office Not Required (check out the trailer) + a bottle of Sensation salad dressing, all you have to do is leave a comment below about what you are going to do today to get started. I’ll announce the winner on the next episode. Congratulations to Kristen for winning last episode’s contest. Check out David at: Twitter: @dhh Blog: Signal VS Noise Website: david.heinemeierhansson.com Play the interview The DOcast is a podcast of interviews from amazing entrepreneurs who are doing the unthinkable. With topics on how they got started, where they’re going, and how you can learn from them. [powerpress] Subscribe at: – iTunes (please support the show by leaving a 5 star review) – YouTube – Stitcher Radio – The blog (in-which you’ll get more) DO it big.

Patrick Fellows on his Jeep Patrick Fellows — this guy defines the sport of business. Starting a business is hard. Finishing a triathlon, swimming 32 miles, launching a foundation, a marathon, a food truck, and a restaurant… all while having a day-job — is even harder. When it comes to getting things done, Patrick defines it into 4 words: Talk Less, Do More. I had a chance to sit down with Patrick at his office in Baton Rouge, LA, to talk about a few items on his bucket list, business, and nutrition. Be sure to get a pen and a pad, his story is jam-packed with ideas and tips to grow your business. Interview with Patrick Fellows Sponsored by: Hanley’s Foods — Louisiana-inspired, natural, fresh foods. Just for you, enter “docast” at checkout for $4 off.  Where did you grow up at? (3:35) What got you into this fitness lifestyle? (4:15) The UltraMind Solution by Mark Hyman (book mention) How did you startup your own catering service? (7:25) The start of Rocket Fajitas (9:50) “The biggest thing I learned, is that a business failure isn’t necessary a personal failure.” Failure is feedback. (11:20) What is the brand, Fresh Junkie, all about? (15:15) “Healthy living is two parts, it’s food + movement.” In Defense of Food by Michael Pollan (book mention) Starting the Fresh Junkie Food Truck (23:40) What is it that you want to accomplish with a brick & mortar location? (26:30) “My goal is to change what people eat, but not how they eat it.” Fresh Junkie’s Simplified Menu (photo) “You decide what people want.” You have a hell of a bucket list, How do you set goals? (35:45) Pat’s TED Talk on a 32-Mile Goal (video) “Fitness is now my lifestyle.” How did you overcome your fear of swimming in open water (swimming 32 miles)? (37:51) New Orleans 5150 Triathlon (triathlon mention) “I swam from 6 at night to 10 the next morning.” Quitting is forever. (41:30) “Physical pain goes away after 14 seconds you stop.” “Talk less, do more.” “If you wait for everything to be just right, you’re never going to do it.” Adapt. Learn. (45:30) What’s your take on Livestrong? (51:20) Creating the Louisiana Marathon (57:00) RocketKidz foundation (1:00:00) RocketChix triathlon (website mention) Louisiana triathlon (website mention) Golden Flier race (website mention) What do you like to do outside the office? (1:03:27) What’s next on the bucket list (1:05:00) What’s a book, a song, and a quote that you love? (1:03:05) Book: In Defense of Food by Michael Pollan Song: Hysteria by Muse Quote: “Talk less, do more.” — Patrick Fellows “You don’t have to be a fantastic hero to do certain things — to compete. You can be just an ordinary chap, sufficiently motivated to reach challenging goals.” — Edmund Hillary What’s next and where can people find you? (1:06:09) CONTEST: In celebration of our 10th episode, I’m giving away a DO poster to the best comment on this page. To enter, simply leave a comment with one action item you are going to do today to improve your life or business. The winner will be announced on the next episode with Dennis Iannotti (Nuts ‘N More). Check out Pat at: Website: PatrickFellows.com Website: FreshJunkie.com Facebook: /PatrickFellows Twitter: /PatrickFellows Website: RocketKidz.org Website: FreshJunkie Racing Website: LouisianaMarathon.com UPDATE: I apologize, when rendering the audio, a portion of my previous podcast got mingled up with this episode. If you heard that, please re-download the episode as I took that out. Play the interview The DOcast is a podcast of interviews from amazing entrepreneurs who are doing the unthinkable. With topics on how they got started, where they’re going, and how you can learn from them. [powerpress] Subscribe at: – iTunes (please support the show by leaving a 5 star review) – YouTube – Stitcher Radio – The blog (in-which you’ll get more) DO it big.

Holly Clegg in HollyWorld (her kitchen) For college, Holly came down to New Orleans to learn about cooking and absolutely fell in love with Louisiana’s culture and cuisine. She’s dubbed as the “Queen of Quick” with her best selling Trim & Terrific cookbook series selling over 1 million books in the last 20 years. She has written 14 books, worked with Wal-Mart, the American Diabetes Association, a national spokesperson for Louisiana Yams, and has been featured on QVC, NBC and Fox news. I had a chance to sit down with Holly at her beautiful house in Baton Rouge, LA, to talk about her story, business, and books. Be sure to get a pen and a pad, her story is jam-packed with ideas and tips to grow your business. Interview with Holly Clegg Sponsored by: Hanley’s Foods — Louisiana-inspired, natural, fresh foods. Just for you, enter “docast” at checkout for $4 off. Startup Weekend Baton Rouge — A weekend where developers, designers, and marketers build an actual startup. Enter coupon code “docast25” to get 25% off the registration fee. What brought you to Baton Rouge? (3:20) “I’ve always loved to cook, it’s always been my passion.” How did you get started in catering? (5:20) What defines Trim & Terrific in a recipe? (6:10) What’s your take on aspertame? (9:40) “Fresh + Convenience = Homemade.” Easy hamburger tip (14:30) What’s you inspiration to writing your books? (15:45) Changing hospital food for the better (18:30) Kitchen 101 by Holly Clegg (book mention) “99% of diabetics are Type 2  — which can be controlled by weight or exercise.” Sugar (23:07) How important is good quality food? (25:00) Gulf Coast Favorites by Holly Clegg (book mention) “You don’t have to change what you eat, you change how you prepare it.” What would you tell someone who want’s to write their own cookbook? (27:00) “No matter how big you or your product is, you always have to market it or someone will come steal your show and take your spot.” If you put your recipes online, why would anyone buy a cookbook? (30:05) “The marketing can never-ever quit.” How Holly got her brand on her competitor’s package. (33:30) “If the door’s half-open, I’m going to push it all the way.” What’s a marketing tip for someone who want’s to make a cookbook? (35:38) Vine.co (website mention) What the single-biggest challenged you’ve faced with publishing books? (45:34) If you had the time to do one more niche cookbook, what would it be? (27:24) “I love to cook, I’m passionate about food, and I’m making a difference in people’s lives.” What is success? (49:23) “Success is a balance between your personal and processional life.” “When you are your own boss, your door never closes.” Local newspaper article on the salad dressing (website mention) “You have to beat those doors down and create a demand.” What does Holly like to do for fun? (1:01:50) What’s a book, a song, and a quote that you love? (1:03:05) Book: The Company by Robert Littell Song: Something mellow, older… (Richard: Maybe Knockin’ on Heaven’s Door by Bob Dylan) Quote: “Always be the best you can be.” — Holly Clegg What’s next and where can people find you? (1:06:09) Holly’s Monthly Menu Newsletter (newsletter mention) “I love dirty books.” Check out Holly at: Website: HollyClegg.com Facebook: /HollyClegg Twitter: /HollyClegg Play the interview The DOcast is a podcast of interviews from amazing entrepreneurs who are doing the unthinkable. With topics on how they got started, where they’re going, and how you can learn from them. [powerpress] Subscribe at: – iTunes (please support the show by leaving a 5 star review) – YouTube – Stitcher Radio – The blog (in-which you’ll get more) DO it big.