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NexxtLevel Brands Podcast

127 Episodes

47 minutes | Mar 16, 2023

Encore :The Value of Branding - Cloud Water Brands on The NexxtLevel Podcast!

Encore from July 2020: Marc Siden is the CEO of Cloud Water Brands. He is also a former Co-Founder and CEO of Onboard Informatics, a self-funded real estate technology company that pioneered the dissemination of online real estate data to businesses like Zillow, Trulia, and Chase Bank, among others. He was also an Advisory Board Member for NabeWise Media and Scout Ventures. Marc Siden is a Founding Board Member of The TORCH, a nonprofit organization that works with underserved New York City high school students by exposing them to career path training via internships and mentorships while promoting diversity in the workplace. He is also a Founding Ice Hockey Coach for Ice Hockey in Harlem, a nonprofit organization based in New York City that works with inner-city kids to promote education and work ethic through hockey. Here’s a glimpse of what you’ll learn: How and why Cloud Water Brands was started and how Marc became CEO of the company What Marc learned from the tech industry, what he brought to his new food business, and the differences he found in the food industry Marc talks about the initial plans for Cloud Water Brands and how the company pivoted because of COVID-19 The growth of e-Commerce and the customer behavior expected after COVID-19 Marc Siden's thoughts on doing demos, sampling, and reviews for company products Where to find Cloud Water Brands, how the company plans have changed, and how the brand has evolved How the company decided on its distribution strategy Marc talks about the importance of branding, the high bar they set for their products, and the branding agencies the company works with Cloud Water Plus, the company's new product line How the company raised funds to grow its business and its future investment plans Marc's advice to fellow entrepreneurs on running a successful company In this episode… The current economic times are very challenging and many businesses have been forced to switch gears. Not only that, but the regulatory environment for the CBD industry lacks a lot of clarity in most states since the FDA is not very involved, although this is likely to change in the future. Because of the lack of regulation in the industry, there are many distributors and retailers who avoid CBD products even as more players join the industry. So, to stand out from the competition, brands have to do more. Cloud Water Brands chose to play bigger by working on their branding and pivoting to grow their market share. Marc Siden, the CEO of Cloud Water Brands, joins G. Steven Cleere, host of The NexxtLevel Podcast, to talk about founding the CBD infused drink company and the importance of branding in a competitive industry. Marc explains how the company has pivoted because of COVID-19, how it has been growing its distribution and market share, and its future plans. Subscribe and Listen on: iTunes Spotify Stitcher Google Play Deezer Resources Mentioned in this episode

43 minutes | Mar 2, 2023

Encore: Revolutionizing the Bread Industry! Outer Aisle on the NexxtLevel Podcast

Encore Presentation from August 2020: Jeanne David is the Founder and CEO of Outer Aisle, a brand that has been going beyond the grain to help more people kiss processed carbs goodbye with gluten-free, grain-free, nutritionally dense, and delicious cauliflower sandwich thins and pizza crusts. With estimates now showing that 75% of Americans will be diabetic or pre-diabetic within the next five years, Jeanne is on a mission to show people that they can enjoy their all-time favorite foods while reaping the benefits of anti-inflammatory and low glycemic cauliflower. Here’s a glimpse of what you’ll learn: The personal quest that led to the founding of Outer Aisle Jeanne's original recipe and some of the other recipes Outer Aisle makes How Jeanne found a commercial kitchen, why she manufactures her own products, and how she started selling in retail stores How Jeanne expanded her market outside Whole Foods Jeanne explains how she financed her startup and managed to build a 37,000 square foot facility How Jeanne found distributors and brokers for her business and the common challenges food entrepreneurs face when looking for brokers Where to learn more about Outer Aisle Jeanne's future plans for the company, adopting canceled food shows, and having virtual meetings with buyers The biggest challenges Jeanne faced when growing her business and her advice to fellow entrepreneurs In this episode… To be a successful entrepreneur, you have to be convinced that your product is great and capable of meeting the needs of its target market. You need to be tenacious and driven to work on your business as much as humanly possible, despite all the challenges you’ll (inevitably) have to face. Jeanne David faced her own share of entrepreneurial challenges but managed to overcome them and grow her business from her home kitchen to a 37,000 square foot facility. Her strategy? She believed in her product and her ability to grow her business, which she succeeded in doing. In this week's episode of NexxtLevel Podcast, G. Steven Cleere is joined by Jeanne David, the Founder and CEO of Outer Aisle, to talk about Jeanne’s entrepreneurial journey and growing her food business. She also talks about her favorite recipes, bootstrapping her business, and how she overcame the challenge of finding distributors and brokers for a young company.

42 minutes | Feb 16, 2023

Encore: The Frozen Little Pie with the Big Homemade Taste! - Mamie's Pies on the NexxtLevel Brands Podcast

Encore originally aired, in May 2020. Kara Romanik is the Founder of Mamie's Pies. Mamie's is Kara's passion which has now turned into a large-scale operation. She graduated from Bentley University with a degree in Economics and Finance which has helped her in the food business. Kara has appeared on QVC 46 times and their cherry on top flavor was named as one of Oprah's favorites. It is with the combined efforts of Kara's family and her Mamie's family that this dream has now become a reality. Her ultimate vision is to bring the homemade taste of New England pies into every home. Today, Mamie's Pies have sold over 1 million pocket pies. Here’s a glimpse of what you’ll learn: Kara Romanik shares how she got started making pies and how it led to her starting her business Kara talks about how she started selling pocket pies and how she transitioned her packaging and pricing with her retailers How Mamie’s Pie was discovered by Oprah’s team, QVC, and Safeway, and which one led the business to ecommerce What it takes to appear on QVC and the volume of product required beforehand Kara discusses how she found a co-packer for her frozen unbaked pastry products The benefits of selling through e-commerce versus retail How Kara comes up with new flavors and the lessons she learned in the process of growing her business Things to consider when searching for a distributor and retailer in order to expand your business The biggest challenge Kara had in growing her business Kara reveals her future plans for Mamie’s pies and about her decision to use equity crowdfunding to raise funds Kara's advice to fellow entrepreneurs on building great relationships with their customers In this episode… When Kara Romanik offered to help raise funds for her daughter’s school dance by making and selling her English-style pies, she did not know that she was about to embark on a massive business undertaking. That first batch of 120 pies was a great success and because she wanted to venture into something new, this provided the perfect idea and opportunity for her. Being a lady who follows her gut instinct and listens to her customers, Kara started researching about the possibility of producing pocket pies. These turned out to be a great hit that she found herself appearing on QVC numerous times and having her cherry flavor listed as Oprah’s favorite. In this episode, host G. Steven Cleere is joined by Kara Romanik where they talk about Kara’s entrepreneurship journey and how it got to where it is today. Learn more about how Mamie’s Pies started, how her brand was spotted by Oprah’s team, QVC, and Safeway, the challenges and lessons she went through while growing and expanding her business, and she also explains how relationships play a crucial role in the success of any business. Stay tuned. Subscribe and Listen on: iTunes Spotify Stitcher Google Play Resources Mentioned in this episode Mamie's Pies Mamie's Pies' Flavors

44 minutes | Feb 2, 2023

Best of - Wundernuggets and Crafty Counter, with Hema Reddy- Original June 2019

Hema Reddy is the Founder and CEO of Crafty Counter, a food company that specializes in nutrient-dense food that also is pleasing to the taste buds. Their flagship product, Wunder Nuggets, provides a well-balanced meal contained in every serving. Crafty Counter is designed to help flexitarian families have better choices so that they can help long term health and still have a positive impact on our planet. Join G. Steven Cleere as he is joined by Hema to talk about flexitarianism, Hema’s Food Startups Podcast, and what is coming next for the Crafty Counter Line. Here’s a glimpse of what you’ll learn: [2:36] Background on Hema and the origins of Crafty Counter [8:44] The longevity of Flexitarianism [11:20] Challenges Hema had starting a commercial kitchen [16:40] Selling in the frozen section versus the fresh section [21:51] Marketing strategy for Crafty Counter [28:13] Upcoming products that Hema is planning to add to the line [32:08] The unique relationship children have with food [36:48] Wunder Nuggets don’t need a dipping sauce [37:42] Hema’s experience on the Food Startups Podcast [40:29] Advice for developing brands Resources Mentioned in this episode Crafty Counter Food Startups Podcast LinkedIn for Hema

35 minutes | Jan 19, 2023

Get a Buzz With Your Belt! BOMANI on the NexxtLevel Brands Podcast!

Best of NexxtLevel Brands Podcast: Aired December 2021: Sam Madani is the Co-founder and CEO of BOMANI Cold Buzz, an alcohol-infused cold brew coffee brand. He was born and raised in California to Iranian immigrants, and a great deal of his personal motivation comes from witnessing the challenges his parents had to successfully overcome. After graduating from the University of Southern California, Sam moved to New York to work in investment banking. With long hours leading to happy hours with colleagues and friends, Sam began to research the idea of marrying cold brew and sugarcane alcohol, two of the fastest-growing categories in the beverage industry. Here’s a glimpse of what you’ll learn: What Sam Madani learned about the CPG industry while working in investment banking How the idea for BOMANI Cold Buzz came about and how three business partners started producing their product The value of partnering with co-founders who possess different skillsets Sam talks about finding a co-packer, the strategies they used to ensure compliance on the production of alcoholic products, and how they found distributors Where Sam and his business partners found capital to start their company How the co-founders decided on which markets to prioritize and what caught them off-guard as they started the business Why the BOMANI business partners focused on building their company's supply chain before launching Sam shares his tips for future planning, growing direct-to-consumer sales and on-premise sales, and building an organic community Sam's advice to fellow entrepreneurs In this episode... Many first-time CPG entrepreneurs aren’t aware that building a successful brand isn’t just about having a great product. Your business is only as good as your co-packers and distributors. On top of that, you have to ensure that you set up your business' supply chain for fast and effective scaling. When Sam Madani and his business partners decided to start BOMANI Cold Buzz, they focused on building their company's supply chain before launching their product. They realized that their product had attracted a lot of demand and going to market without a proper supply chain would mean that they wouldn't be able to meet it. To remedy this, they worked on building a scalable supply chain so they could go to market more confidently and scale quickly. In this episode of the NexxtLevel Brands Podcast, Steve Cleere interviews Sam Madani, the Co-founder and CEO of BOMANI Cold Buzz, about the strategies he and his business partners used to start and quickly scale their CPG brand. Sam also talks about the benefits of partnering with co-founders that have different skillsets, finding the right distributors and co-packers, and building an effective supply chain. Stay tuned. Subscribe and Listen on: iTunes Spotify Stitcher Google Play Deezer iHeartRadio TuneIn

40 minutes | Jan 5, 2023

Doing a Dry January? - HOP WTR on the NexxtLevel Brands Podcast

Jordan Bass is the Co-founder and CEO of HOP WTR, a non-alcoholic and healthy alternative to beer. Jordan spent several years at The Wonderful Company, where he ultimately became the Head of eCommerce. While there, he rapidly scaled the business to make it one of the leaders in the CPG industry. He has also held roles in corporate strategy and worked in venture capital. Jordan lives in Los Angeles with his wife, daughter, and dog, Hamilton, who has more Instagram followers than he does. Here’s a glimpse of what you’ll learn: How Jordan Bass came up with the idea for HOP WTR How Jordan and his co-founder’s background helped them formulate their non-alcoholic product Jordan explains how HOP WTR was launched during COVID-19, how they tested the product online, and their source of capital for the business How the business partners found a co-packer and what they learned about handling production quantities Why HOP WTR was launched with a direct-to-consumer business model What Jordan's experience at The Wonderful Company taught him about e-commerce and the CPG industry Where can you find HOP WTR? Jordan talks about his company's retail plan when they launched, how they found a distributor, and how HOP WTR positions itself in the beverage market HOP WTR's plans to innovate and Jordan's advice to fellow entrepreneurs In this episode... As the new year begins, lots of people decide to embark on what’s called “dry January”. After indulging in cocktails and glasses of champagne over the holiday season, this is a great time to step back and engage purposefully with your alcohol consumption—which often contains tons of calories and sugar that leave you feeling less than buzzed later on. HOP WTR's non-alcoholic drinks are the perfect products to grab if you are thinking of starting your year dry. The beer alternatives are brewed with two simple ingredients: hops and water. They are also infused with a stress-busting stack of adaptogens and nootropics, including L-Theanine and ashwagandha. In this episode of the NexxtLevel Brands Podcast, G. Steven Cleere interviews Jordan Bass, the Co-founder and CEO of HOP WTR, about the concept of dry January and his non-alcoholic products. Jordan explains how—and why—his company was started, talks about production run challenges, and explains why they chose a direct-to-consumer business model. Stay tuned. Subscribe and Listen on: iTunes Spotify Stitcher Google Play Deezer iHeartRadio TuneIn Amazon Music Resources Mentioned in this episode NexxtLevel Marketing G. Steven Cleere on LinkedIn

37 minutes | Dec 22, 2022

Freshly Roasted Coffee by Firefighters - Fire Dept. Coffee on the NexxtLevel Brands Podcast!

Encore Presentation from September 2021 - Luke Schneider is the Founder and CEO of Fire Dept. Coffee. Inspired by the vital role coffee plays in helping firefighters stay alert and energized through long shifts, Luke founded Fire Dept. coffee with the goal of serving firefighters everywhere with great tasting coffee. He is a full-time firefighter, paramedic, and US Navy veteran. Jason Patton is the Vice President of Fire Dept. Coffee. Like Luke, he is a firefighter and paramedic. He is also the creator and host of Fire Department Chronicles. As a certified National Veteran-Owned Business Association coffee roaster, Fire Dept. Coffee supports heroes in need through the Fire Department Coffee Foundation. They donate 10% of net proceeds to help provide essential resources and assistance to first responders who have been injured on the job mentally or physically, or who are facing other serious health challenges. Here’s a glimpse of what you’ll learn: How Jason Patton and Luke Schneider met and how they came up with the idea for Fire Dept. Coffee How being flexible firefighters impacted the launch of Fire Dept. Coffee Luke explains how he got started with coffee roasting and why he turned it into a business Why Fire Dept. Coffee's products are sold via e-commerce Luke and Jason explain how they handled production and fulfillment when they started, where they source their coffee beans, and the different flavors they sell Was there a business plan for Fire Dept. Coffee at first? The benefits of proving the validity of products through e-commerce before venturing into retail stores Fire Dept. Coffee's fulfillment strategies as business expanded How the COVID-19 pandemic has impacted the company's sales and business processes Luke and Jason talk about their target customers, their future plans for the company, their work as firefighters, and their team of fellow firefighters Luke and Jason's advice for fellow entrepreneurs and their favorite fire department shows In this episode... With entrepreneurship, regular folks can discover solutions to the challenges people face every day. However, to be a successful entrepreneur, you don't always need to be business savvy when you start your venture. According to Luke Schneider and Jason Patton from Fire Dept. Coffee, you can learn these skills as you slowly grow your business. When Luke and Jason went into the coffee roasting business, they had no background in business — so they had to learn as they went. They didn't have a business plan or strategy in place, but they learned how to build an e-commerce business on their own. Within just a few months, they outgrew their first location as demand for their products grew. In this episode of the NexxtLevel Brands Podcast, Steve Cleere is joined by Luke Schneider, the Founder and CEO of Fire Dept. Coffee, and Jason Patton, the Vice President of Fire Dept. Coffee, to talk about building a roasted coffee business run by firefighters. Luke and Jason explain how the business was started, share their fulfillment strategies, and talk about the benefits of proving the validity of products through e-commerce before jumping into retail. Stay tuned. Subscribe and Listen on: iTunes Spotify Stitcher Google Play

47 minutes | Dec 15, 2022

The Secret of the Starter - Alex's Awesome Sourdough on the NexxtLevel Podcast!

Alexander Corsini is the Founder and CEO of Alex's Awesome Sourdough. After discovering sourdough's unique health benefits following an autoimmune diagnosis in 2016, he set out to build a brand celebrating all things sourdough fermentation. In 2017, he launched the natural foods brand with a focus on the nourishing qualities of sourdough, bringing thoughtfully sourced organic food back to the family table. As a result, Alexander and his team were the first USDA Organic and Non-GMO Verified pizza on the market! Before starting Alex's Awesome Sourdough, Alexander was the Enterprise Account Executive at Whil Concepts and Strategic Account Manager at Twilio. He is from San Francisco. Here’s a glimpse of what you’ll learn: Alexander Corsini shares his background and his love for sourdough Why Alexander decided to build a CPG business around sourdough, how he started in a commercial kitchen, and how he delivered his goods to buyers The challenges Alexander faced while distributing and selling refrigerated products How Alexander found a co-manufacturer, the strategies he used to grow his sales team, and how he expanded his market reach Where to learn more about Alex's Awesome Sourdough How Presence Marketing has been helping Alexander reach more buyers The number of SKUs from Alex's Awesome Sourdough and how the company found suppliers Are more suppliers and buyers becoming receptive to sourdough? How the company has been handling product trials and sampling during the pandemic Alexander talks about his future product lines and the biggest challenge he faced growing the business In this episode… Sourdough is known to be more digestible and nutritious compared to regular white bread—but, why? Sourdough is made by fermenting dough using a culture that gives it a sour taste, better quality, and gut-friendly bacteria. When Alexander Corsini was diagnosed with an autoimmune disease, he turned to sourdough—and was impressed by the results. He started baking his own bread at home and later decided to start a CPG business around sourdough to promote its consumption and to help provide better nutrition to other people. In this week's episode of NexxtLevel Podcast, Alexander Corsini, the Founder and CEO of Alex's Awesome Sourdough, sits down with G. Steven Cleere to talk about the benefits behind sourdough and how he eventually founded Alex's Awesome Sourdough. He talks about the challenges he faced growing his business, the types of products he sells, and why he chose to build a CPG business instead of starting a pizza parlour. Subscribe and Listen on: iTunes Spotify

39 minutes | Dec 8, 2022

Irrational Persistence - Learn from the Skinny Butcher

In this episode, I speak with Dave Zilko, Co-Founder of Skinny Butcher. You’ll hear the amazing origin story of the “plant poultry” brand that was founded after Dave and his partner Jack built and sold Garden Fresh salsa to Campbell Soups for $231M. Dave shares his passion for Skinny Butcher’s sustainability focus, hopes for a global flexitarian society, the fun marketing and branding strategy that has led to unusual promotions like the Stranger Things/Netflix promotion at Walmart, and inspiring stories that also appear in his book, “Irrational Persistence.” Skinny Butcher’s major successes partnering with Costco, Walmart and Kroger have consumers embracing the flavorful taste and ‘better for you’ pea protein meat replacement products that offer a kinder gentler option for our planet. The “NexxtLevel Brands Podcast’ is hosted by G. Steven Cleere, Founder and “Chief Pot Stirrer” of NexxtLevel Brands. This show focuses on disruptors and thought-leaders from the Entrepreneurial Food, Beverage, and CPG Industry, but we also share tips from veterans and key suppliers that may help fellow CPG professionals achieve their goals. Discussion Points The origin story of Skinny Butcher –“Two flunkies from Detroit” launching in the plant-based protein space Focusing on flexitarians - this category needs to happen for the planet Impossible burgers at Burger King - making this movement mainstream Focusing on the Costco customer and buyers - Skinny Butcher outperformed expectations Pandemic challenges - retailers are still struggling with supply chain Copacking and Golden West The virtual restaurant concept - licensed kitchens prepare Skinny Butcher recipes, and you order on apps like Uber Eats The unusual Netflix promotion with Walmart and Stranger Things – there are more in the works! Planned expansion of Skinny Butcher from chicken to turkey, fish, sausages, etc. Pitching to buyers - fun branding connects with consumers Words to Grow By: “Irrational Persistence!” Resources: Irrational Persistence: Seven Secrets That Turned a Bankrupt Startup Into a $231,000,000 Business Skinny Butcher Dave Zilko LinkedIn NexxtLevel Brands Website G. Steven Cleere LinkedIn

42 minutes | Dec 1, 2022

Round 2: Catching up with Hector Saldívar of Tia Lupita Foods

Today I’m welcoming back Hector Saldivar, founder of Tia Lupita Foods. I last spoke to Hector in November of 2020, and I’m excited to find out how he and his company have progressed since then. Tia Lupita Foods are inspired by Mexican recipes from Hector Saldivar's Mom and her family kitchen. Their flavorful sauces and snacks use healthy, sustainable ingredients, and Tia Lupita was the first company to introduce nopales (the highly sustainable Mexican prickly pear cactus) to the U.S. market. The four product lines currently produced by Tia Lupita are hot sauce, tortillas, tortilla chips, and salsa macha. They focus on cutting out preservatives, using gluten-free ingredients, no sugar, and very little salt. Tia Lupita is “On a mission to help save the world, one taco at a time." In our discussion, you’ll hear what has been happening since we spoke last, pandemic challenges with shortages of ingredient supplies and glass for bottles, and most recently the scarcity of sunflower oil because of the war in Ukraine. Hector will explain some of the tips and tricks that they employed to get people to buy their products during a time when in-person sampling was not happening, and he shares his thoughts and experiences with fundraising, investors, and crowdfunding. The “NexxtLevel Brands Podcast’ is hosted by G. Steven Cleere, Founder and “Chief Pot Stirrer” of NexxtLevel Brands. This show focuses on disruptors and thought-leaders from the Entrepreneurial Food, Beverage, and CPG Industry, but we also share tips from veterans and key suppliers that may help fellow CPG professionals achieve their goals. Discussion Points The latest updates since November 2020 Supply chain issues during pandemic - Ingredients/logistics issues in 2022, 2021 had glass shortages, recently no Ukraine sunflower oil Hector’s initial vision only included hot sauce, but now, with a channel and consumer strategy still the same, there are four different lines – hot sauce, tortillas, tortilla chips, salsa macha Biggest hurdle - money/investors Tia Lupita’s funding challenges - you need a capable team to run things while you raise money. Pre-seed, seed round, crowdfunding (it’s so positive because it’s always a yes) Background on Tia Lupita - she’s my mom, but she’s YOUR tia…shipped Hector care packages with her family hot sauce Reading labels is now the norm - tired Mexican legacy brands were not keeping up in the U.S. retail market Selling to 4-5 different buyers for the product lines New lines in the future? Not right now. We are in 4000+ stores. We need to streamline our distribution The challenges of sampling during the pandemic -using influencers on social media, reviewing sampling services, giving free products to store staff in one account that was struggling - they are now Tia Lupita’s biggest cheerleaders Words to Grow By: lift as we rise, thrive to survive Resources: Tia Lupita Website Hector Saldivar on LinkedIn NexxtLevel Brands Website Steven Cleere LinkedIn

29 minutes | Nov 17, 2022

Round 2 Catching up with Kellie Lee of ROWDY 1

Today I’m welcoming back Kellie Lee, Creator and CEO at Rowdy Prebiotic Foods Company, for an update on her entrepreneurial journey. Kellie developed Rowdy bars when she was creating convenient, real foods to take on hikes with her husband. What makes Rowdy products special is YaconRoot - the unique prebiotic, naturally sweet ingredient that has become the foundation of all Rowdy offerings. Rowdy is committed to empowering people to better digestive health so they can restore balance and get back to being themselves, so they can “get back to being Rowdy.” In this episode you’ll hear how Rowdy has expanded and grown since the founding of the company, what effects the pandemic had on the industry and on Rowdy bars, how the company expanded with four flavors of collagen powders, and some advice for other entrepreneurs thinking of entering this space. The “NexxtLevel Brands Podcast’ is hosted by G. Steven Cleere, Founder and “Chief Pot Stirrer” of NexxtLevel Brands. This show focuses on disruptors and thought-leaders from the Entrepreneurial Food, Beverage, and CPG Industry, but we also share tips from veterans and key suppliers that may help fellow CPG professionals achieve their goals. Discussion Points Reviewing how Rowdy bars got started Kellie’s only future vision was to get into Whole Foods First distribution beyond local - Sprouts nationwide, adding more flavors How the pandemic hurt - launching in April 2020 YaconRoot prebiotic is key for all bars and powders Expansion into collagen powders Kellie is surprised that more people don’t know what they are eating/reading labels Financing - starting and scaling Growth and sales - launching a commission-only sales force for non-traditional channels Planning an exit strategy – 5 to 7 years Words to grow by: “Stay the course” Resources: Kellie on LinkedIn Rowdy Bars Website NexxtLevel Brands Website Steven Cleere LinkedIn

34 minutes | Nov 10, 2022

Why Access to Capital is Critical - Round 2 with Michael Movitz

Today I’m welcoming back Michael Movitz, of the Movitz group, and co- founding partner of Brandjectory, a one-of-a-kind relationship-building platform for early-stage CPG founders and investors to help discover each other. We last spoke in October of 2020, so we have plenty to hear about Brandjectory and its journey since then. Michael's career includes 16 years with SPINS at various senior-level positions in the Natural, Organic, and Speciality Products Industry, and in the Natural Products Division of the J.M. Smucker Company. He is the Founder and Managing Partner of The Movitz Group, an advisory group of industry experts that help early-stage conscious brands raise capital and build go-to-market strategies. He has spent 30 years in the CPG industry working with conscious and premium products. In this episode you’ll hear how Brandjectory works today vs. when it began, some highlights of Brandjectory’s recent history including functioning as the contest platform for the Naturally New York Slam Pitch, and some general insight into the industry as it stands today. The “NexxtLevel Brands Podcast’ is hosted by G. Steven Cleere, Founder and “Chief Pot Stirrer” of NexxtLevel Brands. This show focuses on disruptors and thought-leaders from the Entrepreneurial Food, Beverage, and CPG Industry, but we also share tips from veterans and key suppliers that may help fellow CPG professionals achieve their goals. Discussion Points Michael was last on the podcast in October of 2020 How Brandjectory works The process - everything CPG all together at BrandJectory - investors are matched with brands on a “dating service” type of match maker Business today vs original business plan - getting great value from virtual interactions/meetings This year’s slam pitch -the Spring 2022 Naturally New York slam pitch details The current state of CPG capital raising - Investors are holding back because of uncertainty, more strict and rigid, requiring a clear “path to profitability” Canada’s new labeling requirements are highlighting anything over the recommended daily allowance Sustainability - Organic was the thing for the last 20 years, and the next 20 are going to be about sustainability- carbon, food waste, social/animal welfare, environmental welfare, recycling/reducing, etc. In a survey of 5-6-year-old kids, 85% want to ‘save the world’ Acquisitions of smaller brands by the giants - how and why it sometimes doesn't work “Better for you” products currently only comprise 15-30% of the market, real change will come when it’s made bigger inroads Diluting founders’ equity/ raising capital from investors - striking a balance is not easy Retailers are beginning to understand the cash flow needs of suppliers Words to grow by: “There are seven days in the week, and ‘someday’ isn’t one of them” Resources: Michael Movitz on LinkedIn Brandjectory Website NexxtLevel Brands Website G.Steven Cleere LinkedIn

46 minutes | Nov 3, 2022

Encore from 7/15/2021 - The Snack from Ipanema - Brazi Bites on the NexxtLevel Brands Podcast!

Junea Rocha is the Co-founder and CMO of Brazi Bites, a better-for-you, Latin-inspired food brand. With a deep love for her Brazilian homeland and an entrepreneurial spirit, Junea and her husband, Co-founder Cameron MacMullin, decided to bring pão de queijo to the US market. After appearing on ABC's Shark Tank and making the Inc. 5000 List of the Fastest-Growing Private Companies in America twice, the entrepreneurial duo grew a cherished household staple that was native to her Brazilian roots into a nationally distributed brand with a cult-like following. Junea has been heavily involved in all areas of the business, leading their sales and marketing and growing Brazi Bites' distribution to over 15,000 stores. She is also a skilled fundraiser with expertise ranging from bootstrapping to loans, angel investments, and more. Here’s a glimpse of what you’ll learn: How Junea Rocha and her co-founders started Brazi Bites The role sampling has played in the growth of Brazi Bites The first retailers that sold Brazi Bites in Portland and the distribution challenges they faced at the start Junea talks about the changes they have made on their product and branding since launching, the methods they used to raise capital for the brand, and how pitching on ABC's Shark Tank impacted the business When did Junea realize they were building a profitable brand? Where to find Brazi Bites How Junea and Cameron MacMullin, her husband and Co-founder, built their team Junea talks about similarities between the construction industry and the food industry How the COVID-19 pandemic impacted Brazi Bites and the brand's future product lines Junea's advice to fellow entrepreneurs on dealing with adversity In this episode… Access to capital is critical when starting and building a new business, especially for companies as capital intensive as food brands. Many entrepreneurs start their businesses by bootstrapping and later seek external funding once their products get validated in the market. This is what Junea Rocha and her Co-founder, Cameron MacMullin, at Brazi Bites did to build their brand. Something else that had a major impact on their capital was an appearance at ABC's Shark Tank. They not only got the funding they needed to expand operations but also saw an increased demand for their products. They made more sales, expanded the brand — and no longer needed to invest as much in marketing because of the brand’s skyrocketing popularity. In this episode of the NexxtLevel Brands Podcast, Junea Rocha, the Co-founder of Brazi Bites, joins Steve Cleere to talk about starting her Brazilian roots-inspired food brand. Junea explains how the idea for the brand came about, how she has grown the brand's sales through the years, and her team’s future plans. Subscribe and Listen on: iTunes Spotify Stitcher Google Play Deezer iHeartRadio TuneIn

33 minutes | Oct 27, 2022

Ecommerce Flexible Funding Wayflyer on the NexxtLevel Podcast

Are you an eCommerce business in need of extra cash for inventory or marketing? My guest today is Jay Puentes, Sales & Business Development Leader at Wayflyer. Wayfler provides flexible funding and actionable insights to the world's fastest-growing eCommerce businesses. They help businesses worldwide reach their growth potential by providing financing & analytics solutions to improve cash flow, drive sales & optimize supply chains. Jay joined Wayflyer in 2021 from fintech start-ups ChargeAfter, headquartered in NYC, and GreenSky, headquartered in Atlanta, where he primarily focused on the eCommerce space. In this episode, you’ll hear about how Wayflyer determines who and how much they will fund with unsecured cash deposited directly into your bank account. Wayflyer should be considered as a complementary source of funding, for primarily inventory and marketing, outside of your typical lines of credit or open facilities. While they have provided capital ranging from $10,000 to $20 million, their average customer requires in the $200-$300,000 range. And as Jay points out, even if you don’t qualify today, you may reach a qualifying level in just a few more months. The “NexxtLevel Brands Podcast’ is hosted by G. Steven Cleere, Founder and “Chief Pot Stirrer” of NexxtLevel Brands. This show focuses on disruptors and thought-leaders from the Entrepreneurial Food, Beverage, and CPG Industry, but we also share tips from veterans and key suppliers that may help fellow CPG professionals achieve their goals. Discussion Points #1 mistake CPG entrepreneurs make is not having access to capital It’s a great time for entrepreneurs, low barriers to entry in eCommerce Wayflyer’s founding story and background Determining credit-worthiness - Wayflyer looks at revenue, profitability etc. and matches cash conversion schedule, a custom approach No niche lending areas - anyone who sells a physical product Success stories Top line sales – average size $200,000-300,000. Wayflyer funds anywhere from $10K to $20M range. Even if you don’t qualify now, you may soon Inflation and rates - Wayflyer is in collaboration with JP Morgan, offers complementary capital toyour line of credit or open facility. How deeply does Wayflyer dig into your books? They analyze Shopify/Amazon revenue, looking at your future/where you are now Process - fill out a consult form first on the Wayflyer website, then chat about feasibility Buy Now/Pay Later - consumers now expect it, Wayflyer’s money is unsecured, cash into your account Seasonal businesses - need to know terms and lead times to match cash to cycles Building the Wayflyer team - fast growth over last 14 months, working with biggest names in eCommerce, Q4 is biggest time of the year Words to grow by: Founders and CEO’s - don’t wait til the last minute to discover what capital is available, understand your options! Resources: Wayflyer Website Jay Puentes LinkedIn NexxtLevel Brands Website G. Steven Cleere LinkedIn

47 minutes | Oct 20, 2022

Shaking Up the Ice Tea Category - Shaka Tea on the NexxtLevel Podcast!

Encore Presentation August 2020. Isabella "Bella" Hughes is the President and Co-Founder of Shaka Tea, with a career spanning the arts, culture, agriculture, and entrepreneurship. Shaka Tea is an award-winning movement brand sharing herbal teas brewed with māmaki, an ancient super leaf found only in the Hawaiian Islands that supports sustainable agriculture. The brand is now available across the US and Japan, and recently won Best Beverage 2020 and the Gold Superior Award by American Masters of Taste Chefs in America. Bella is a member of the 2018 Pacific Business News 40 Under 40 and a winner of the Judges’ Choice Award CPG Foodbytes! San Francisco 2019 by Rabobank, Burt's Bees Natural Launchpad Cohort 3, and Plug and Play Ventures Food Batch 6 in the Bay Area. In addition to her work with Shaka Tea, Bella previously spent a decade in the arts and culture field as the Co-Founder and Director Emeritus of Hawaii Contemporary and serving on the Hawaii Technology Development Corporation Board. Here’s a glimpse of what you’ll learn: Bella's background in culture and arts and why she transitioned to the food and beverage industry How the māmaki tea beverage idea was born How Bella and her husband started producing Shaka Tea and selling it locally in Hawaii Bella talks about building the company's supply chain to sell in mainland US How the Shaka Tea brand manages to create affordable premium products How Bella approached retailers in mainland US and her experience with Expo West Bella talks about securing capital and funding for her business The first retailers to sell Shaka Tea products and where they are currently sold Bella talks about her future plans for the beverage company and how she ensures a continuous supply of the tea crop Bella's advice to fellow entrepreneurs on building an ethical business In this episode… Māmaki is an invaluable medicinal herb native to Hawaii. It has many nutritional benefits and is traditional in Hawaiian communities. Isabella “Bella” Hughes and her husband founded Shaka Tea in a bid to support their local community on the island. The company uses māmaki tea leaves to create their premium tea product, which are sourced from a dozen independent farms. The leaves are hand-harvested from the ancient forests and mineral-rich volcanic soils on the island, simultaneously restoring the native ecosystem habitat. Isabella "Bella" Hughes, the President and Co-Founder of Shaka Tea, joins Steve Cleere in this week's episode of the NexxtLevel Podcast to talk about her premium tea product made from māmaki leaves. Bella also talks about her background in art and culture, growing and scaling her business from Hawaii to the US mainlands, and her future plans for the company. Subscribe and Listen on: iTunes Spotify Stitcher Google Play Deezer Resources Mentioned in this episode Kitchen2Shelf

42 minutes | Oct 13, 2022

Innovate and Pivot - Killer Creamery on the NexxtLevel Brands Podcast

Louis Armstrong is the Founder and CEO of Killer Creamery, a tasty and ketogenic friendly line of ice cream. Killer Creamery was born after members of the keto community asked him to develop a delectable dessert that wouldn’t sacrifice their keto diet. Louis has a storied career in the food industry, with experience in development, manufacturing, and quality assurance. Louis has a degree in food science from the University of Idaho and a particular passion for dessert and the keto diet. Here’s a glimpse of what you’ll learn: How Louis Armstrong started Killer Creamery and the company’s evolution since its founding The strategies Louis leveraged to get into retail stores Production challenges in the formulation of ice cream and how Louis transitioned to co-packing his products The challenges associated with direct-to-consumer ice cream sales Louis explains how he initially distributed his products, his method for bootstrapping the business, and the way he raised more capital to scale the brand Louis talks about the production of ice cream sammies and how his brand's sales were impacted by the COVID-19 pandemic How Louis grows his team and the hiring challenges he faces Steve Cleere and Louis talk about the trials associated with selling frozen goods and acquiring data from third parties Louis shares his advice for fellow entrepreneurs In this episode… As people become more aware of the type of food they eat and the increased health risks associated with eating too much sugar, finding something to snack on that’s right for you is the ultimate goal. With the demand for healthier food on the world stage, keto friendly and gluten-free bites still aren’t as common as you think. To meet the demand for healthier treats, Louis Armstrong started producing an all-natural, keto friendly ice cream that is not only sugar-free, but gluten-free and made with MCT oil. He has overcome many challenges in the process, including raising capital, formulating his ice creams, and working with distributors. In this episode of the NexxtLevel Brands Podcast, Steve Cleere is joined by Louis Armstrong, the Founder and CEO of Killer Creamery, to discuss the production, distribution, and hiring challenges Louis faced building his brand and how he handled them. They also talk about Killer Creamery's products and how the brand was affected by the COVID-19 pandemic. Stay tuned. Subscribe and Listen on: iTunes Spotify Stitcher Google Play Deezer iHeartRadio TuneIn Amazon Music Resources Mentioned in this episode Kitchen2Shelf NexxtLevel Marketing

36 minutes | Oct 6, 2022

URösti Stuft Spuds and Stephen Caldwell on the NexxtLevel Brands Podcast

In this episode we are following up with one of our previous guests, Stephen Caldwell. Stephen fell in love with Swiss Röstis in his travels and brought this delicious Bern tradition back home. He and his wife Lory have been perfecting the recipe and serving them to family and friends ever since. Rosti Stuft Spuds have been on a white-hot trajectory since the company started in 2019. For 2023, Stephen has forecast that they will utilize 3.5 million pounds of potatoes. From buying out his partner and rebranding, to over 50 wildly successful appearances on QVC, and URosti’s placement in convenience stores across the country, every single person who tastes them loves URosti Stuft Spuds. The “NexxtLevel Brands Podcast’ is hosted by G. Steven Cleere, Founder and “Chief Pot Stirrer” of NexxtLevel Brands. This show focuses on disruptors and thought-leaders from the Entrepreneurial Food, Beverage, and CPG Industry, but we also share tips from veterans and key suppliers that may help fellow CPG professionals achieve their goals. Discussion Points Stephen tells us what a Swiss Rosti is and why he fell in love with them Serial entrepreneur and foodie - developing the Rosti at the OSU Food Innovation Center Anyone who tastes them, they buy – consumers AND store buyers, 4000 samples eaten in 2 days of a demo QVC execs tasted Rosti’s at the Fancy Foods Show and invited them on -sold out. 50 shows in two years! Challenging issues through the pandemic - potato supply, supply chain logistics Pitches, partners, and building relationships - nothing felt right, Stephen bought out the company to “do it himself” Rebranding – needed to explain the product better Frozen potato sections in any store – supply chain issues, something is always out of stock The convenience store blowout of Rosti Stuft Spuds The new flavors - Swiss jalapeno and breakfast options Potato crops/supply - this year was not great but Stephen has a secret supply - forecasted to need 3.5 Million pounds for next year Stephen prefers “founder” to CEO or President The future is bright for Rosti Stuft Spuds Resources: Stephen and Lory Caldwell - LinkedIn Urosti Website NexxtLevel Brands Website Steven Cleere LinkedIn

43 minutes | Sep 29, 2022

Round 2: Catching Up with Will Nitze of IQBAR, 0n The NexxtLevel Podcast

In this episode we are following up with one of our previous guests, Will Nitze, Founder and CEO of IQBar. We last spoke to Will before the pandemic, so our discussion will cover the last few years and what’s been happening at IQBar, the pandemic and how it affected the company, and future ideas for new product categories. IQBar’s mission is to empower doers with superior brain and body nutrition. IQBAR makes plant protein bars and IQMIX hydration sticks packed with functional compounds. Every IQBAR product is brain and body nutrition, 100% plant-based, with vegan, nutrient-dense ingredients, low carb and zero gluten, dairy, soy, and no GMOS. The “NexxtLevel Brands Podcast’ is hosted by G. Steven Cleere, Founder and “Chief Pot Stirrer” of NexxtLevel Brands. This show focuses on disruptors and thought-leaders from the Entrepreneurial Food, Beverage, and CPG Industry, but we also share tips from veterans and key suppliers that may help fellow CPG professionals achieve their goals. Discussion Points Will’s experience during the pandemic with demand and supply chain issues Formula changes - Inulin shortage, pea protein New hydration product line - delivering nutrients with powder packs, retail strategies Building the IQBar team - keeping it small and lean, evolving with growth Sales calls and account management - the founder doesn’t always have time R & D for bars - less skus are better, but some special editions create excitement Customer feedback - the Costco roadshow garnered 10,000 conversations Looking at future categories - Will likes “habitual” items relating to things like sleep, coffee, etc. Fundraising and capital - raising less money more often Words to Grow by: “Think bigger” - it sounds trite but it’s a good idea to take bigger swings Resources: Will Nitze LinkedIn EATIQBAR.com NexxtLevel Brands Website Steven Cleere LinkedIn

38 minutes | Sep 22, 2022

Fermenting Your Business Growth: Cleveland Kitchen on the NexxtLevel Brands Podcast!

Today’s guest is Mac Anderson, Co-Founder & Chief Commercial Officer at Cleveland Kitchen. Mac and his siblings were raised in a culture of natural foods - their mom is a trained Chef who started a natural food co-op in Ohio way before such things were widespread. Join us as we discuss the origin story and rocket to success of this family business, how they gained retail placement, their acquisition of a pickle-manufacturing plant in CA, and the growth Mac sees continuing and building in the fermented foods category. Cleveland Kitchen uses the finest ingredients to make the best tasting sauerkraut, kimchi, pickles, dressings and marinades. Their kraut, kimchi, and pickles have a delicious crunch thanks to their rustic cut and their dressings and marinades provide a rich, flavor-packed boost of fermented vegetables that is a perfect addition to any meal. Cleveland Kitchen creates world-class culinary fermented foods for all. Fermented foods are regularly consumed within European and Asian cultures and now U.S. consumers can simply (and deliciously) do the same. The “NexxtLevel Brands Podcast’ is hosted by G. Steven Cleere, Founder and “Chief Pot Stirrer” of NexxtLevel Brands. This show focuses on disruptors and thought-leaders from the Entrepreneurial Food, Beverage, and CPG Industry, but we also share tips from veterans and key suppliers that may help fellow CPG professionals achieve their goals. Discussion Points Mac’s background and early years Fermenting became a business concept for the family around 2014, fortunately right at a crest of popularity for fermented foods and drinks How are Cleveland Kitchen’s foods presented, fresh and refrigerated or shelf stable? Retail plans for Kraut - started with local Giant Eagle in Cleveland The grocery strategy that won - selling in the produce section (vs. deli) doubled sales Retail placement grew to Target, Albertsons, Publix, and Walmart A certain giant retailer asked them to provide pickles - so they acquired a pickle manufacturing plant in CA Pickles - are they that different from producing Kraut? The “pandemic effect” was a complete boon to Cleveland Kitchens – fermented foods, gut health, changing food choices, immunity boost – Cleveland maintained 99% on time/in full even in the pandemic Investors and capital - the Korean/German couple who was the perfect first investor Co-packers - it may have been an easier route but they wanted to own their own destiny How does the future look? Cleveland Kitchen is seeing double digit growth on grocery shelves over the past 18 mos. Words to Grow by: always be scrappy and strategic, act like you don’t have a big budget, and don’t do things just for the sake of ‘growth’ Resources: Mac Anderson LinkedIn Cleveland Kitchen Website Cleveland Kitchen Instagram NexxtLevel Brands Website Steven Cleere LinkedIn

36 minutes | Sep 15, 2022

Brands As An Agent of Change: Seth Goldman on the NexxtLevel Brands Podcast!

Today’s guest is Seth Goldman, Co-Founder and Chief Change Agent of Eat the Change®. Seth is also the Co-Founder of PLNT Burger, Honest Tea, and Chair of the board of Beyond Meat. Seth has been widely recognized for his “serial” entrepreneurial success and impact, including Ernst & Young’s Entrepreneur of the Year in Greater Washington, the Washington DC Business Hall of Fame, Beverage Industry magazine’s Executive of the Year, Beverage World’s #1 Disruptor and Partnership for Healthier America’s CEO of the Year. Join us as we talk about Seth’s path to Honest Tea and what happened when Coke acquired them (and then discontinued the product), the plant-based meat industry, and the potential of the “cultured meat” concept, the “snackification” of U.S. diets, and he’ll also share some tips and lessons learned for other entrepreneurs just getting started in the natural food and beverage space. Eat the Change® is on a mission to create chef-crafted and nutrient-dense snacks that are kind to the planet. With planet-based commitments, they are expanding the possibilities and the impact of planet-friendly foods. Eat the Change is inspired by, and committed to, expanding the possibilities of what a more sustainable food system could look like through avoiding sugar, corn, rice, wheat, potatoes and soy, using fungi and plants, supporting organic farming, democratizing planet-friendly foods, and minimizing waste. The “NexxtLevel Brands Podcast’ is hosted by G. Steven Cleere, Founder and “Chief Pot Stirrer” of NexxtLevel Brands. This show focuses on disruptors and thought-leaders from the Entrepreneurial Food, Beverage, and CPG Industry, but we also share tips from veterans and key suppliers that may help fellow CPG professionals achieve their goals. Discussion Points Seth’s career before Honest Tea The New York run in Central Park that led Seth to discover, “There’s nothing to drink” Placement in Whole Foods Mid-Atlantic stores Coke’s new venture group inquired about acquiring Honest Tea What went wrong? Honest Tea may have been too small for Coke to scale Seth didn’t relax after selling Honest Tea The pandemic and its effect on Seth’s businesses Meat alternatives – plant-based is efficient and growing, “cultured meat” – how do you market it? Mushroom Jerky Stats around lack of vegetables in the U.S. diet are staggering “Snackification” of our diets, school meals Balancing “mission” with product Entrepreneurs cannot offer a “me too” product - it’s too competitive Eat the Change is trusted to be family friendly, nutritious, planet-friendly, organic, and responsibly sourced food Even with supply chain interruptions, the consumer can still get 98% of what they want, when they want Words to Grow by: Fat Albert/Bill Cosby, “He who throws mud, only loses ground” Resources: Seth Goldman LinkedIn Eat the Change Website NexxtLevel Brands Website Steven Cleere LinkedIn