Spotlight Interview: Dave Mattson

Dave Mattson - Sandler Systems, Inc

Dave talks about innovation, learning from customers, and success in sales.

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Spotlight Interview: David Allen

David Allen - Getting Things Done

David talks about GTD and how it can help you, your business, and your success.

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Spotlight Interview: Gordon Logan

Gordon Logan - Sport Clips

Gordon talks about Sport Clips and the success of the franchise model he built.

See The Full Interview


Keith Johnson

Petbrosia creates custom blended food for dogs and cats shipped directly to your door. Using algorithms developed via the latest research from vet schools and pet nutritionists, Petbrosia can determine a pets’ distinct nutritional needs and create a food blend that’s customized for each animal’s breed, age, activity level and more.

Petbrosia delivers the blend straight to your home and adjusts the formula as your pet ages or as your input changes about your pet’s health status. How did you come up with the concept behind Petbrosia?

Keith: I came up with the idea after realizing there was nothing on the market that provided the proper diets for my two rescue dogs, Mickey and Rosie (Jack-Russell and Beagle mixes). Although Mickey and Rosie are brother and sister, I quickly learned they have different nutritional needs – one was too thin and the other was overweight. From my category background, research showed that by feeding pets to their ideal body condition they can live longer and have a higher quality of life.



Chef Tonne
Chef Tonne

Chef Tonne: Management Consulting Includes, however not limited too.As institutional food service consultants, we can undertake a myriad of projects.

Set up an In-house Food Service Operation: We organize and operate a in-house program. Every aspect of food service is treated with special emphasis on the specific needs of your facility.



Meg Hall
Meg Hall
Made by Meg
Celebrity Chef, Caterer & Owner

Meg Hall is a celebrity chef, caterer and owner of Made by Meg – a catering commissary and test kitchen in Redondo Beach, California. She specializes in healthy farm-to-table meals, local farmer’s markets and catering for parties.

Chef Meg has trained at the Le Cordon Bleu in Pasadena, CA, followed by a job alongside a renowned chef at Michelin-star restaurant Ortolan. She has worked with high-profile companies including Absolut Vodka,, Paramount Studios, Seacrest Productions and the Supper Club, as well as celebrity clients such as Kaley Cuoco, Jaime Pressley, The Jonas Brothers, The Kings of Leon, Tori & Dean Spelling and more.

BusinessInterviews: Tell me about your catering company, Made by Meg.



Sandy Korem
Sandy Korem
The Festive Kitchen

Sandy Korem is the founder of The Festive Kitchen, a premiere catering company in Dallas, Texas, featuring recognizable gourmet food. Self-taught in the culinary arts, Sandy started the business in 1991 by providing handcrafted brownies to a local upscale casual restaurant. Within its first 10 years, The Festive Kitchen experienced annual double-digit growth in catering sales.In 2000, The Festive Kitchen began selling some of its most requested items from its production catering kitchen that had previously only been served for catered events. This concept proved to be explosive in the growth of the company and absolutely something that is recession-proof. At what point did you decide that catering was the industry you wanted to start a business in?



Jim McFarland
FLEXR Sports Products
President & Owner

FLEXR Sports provides environmentally friendly, sports hydration products and accessories. Additionally, FLEXR Sports donates five percent of all sales to charities in the fields of health and environmentalism. Jim McFarland created FLEXR Sports Products after competing for a combined 35 years in a variety of sports including running, hiking, swimming and cycling. What problem is FLEXR solving?



Ed Doyle
RealFood Consulting

President, Ed Doyle, has worked 27 years in the food service industry and his culinary passion led him to form RealFood Consulting. A day at RealFood is not just another typical day at the office for Ed and his team. Instead, it is an opportunity to combine passion and skill with the food and beverage industry.

RealFood is a full-service consulting firm attending to the needs of the food and beverage industry since 1996. They provide custom solutions for overall concept development, front of house, kitchen and back office, ensuring their clients achieve their goals and vision. They work with entrepreneurs and chefs alike, for planning and implementation of your restaurant concepts, and craft customized solutions to meet each client’s needs. The process for their advisory services can range from a simple menu evaluation and staff training, to a complete turnaround or reposition to an existing operation. What key changes have taken place in the food and beverage industry since you first launched back in 1996?



jeff kohr
Jeff Kohr
Boosted Vapor

Boosted Vapor is a provider of e-cigarettes and e-liquids. The company was created by a group of smokers looking to quit tobacco without giving up the joys of smoking. Other electronic cigarette companies dilute the nicotine and flavor in their products. Boosted Vapor’s products boost the nicotine and boost the flavor – thus, Boosted Vapor.

MO: How did you come up with the idea behind Boosted Vapor?



Daniel Rensing
The Smart Baker

The Smart Baker was officially founded in 2009 by Daniel and Stephanie Rensing, but it was years in the making. The young couple has been spending time in the kitchen together and baking up goodies for their families since they started dating as high school sweethearts. Every time they entered the kitchen, they would search for an easier, smarter and more efficient way of doing things.

One challenge they always had was finding a recipe that yielded just the right amount. When they baked for themselves, they’d scale recipes down considerably. When they were making treats for their large families, they’d have to scale the recipes up. In the process, Daniel and Stephanie would always need to convert measurements for an easier and faster way to measure out their ingredients. One day, Daniel made Stephanie an apron with the measurement conversions printed upside down for easy reading. And thus, The Smart Baker was born.

MO: Can you talk about the development process behind taking a simple idea and turning it into a manufacturing and e-commerce business servicing all different type of industries?



BBQ Restaurant in Columbia and Jefferson City, MO
Burl Lutz
Lutz's BBQ
Owner & Operator

Burl Lutz is the founder and owner of Jefferson City’s one and only Lutz’s BBQ, smokin’ delicious, home-style barbecue. After constantly traveling with his construction job, Burl decided to start his own barbecue restaurant. You might find his recipes similar to his personality; tasteful, but straight to the point. Today, 13 years later, Lutz’ BBQ is located in two different cities, including Columbia, MO, and business is booming.

MO: What got you started in the food business?



Sarah Haselkorn

Green Bean is a fast-casual, sustainable, salad and wrap restaurant located in the Central West End neighborhood of St. Louis, MO. Our mission at Green Bean is to provide tasty, convenient, and nutritious salad fare to our Midwestern community in an eco-friendly manner.

Sarah Haselkorn is an undergraduate senior studying systems engineering and entrepreneurship at Washington University in St. Louis. During her junior year, she opened Green Bean, a fast-casual, sustainable salad and wrap restaurant located a few miles from campus. Haselkorn competed in the Global Student Entrepreneur Awards and was a finalist in 2012. She is currently working on expanding Green Bean, and starting an e-commerce business sock company.

MO: You impressively launched a restaurant at just 19 years old. The restaurant business is notoriously hard, what made you think that you could beat the odds?



Sam Lundin

Sam Lundin was an investor in technology companies at an $8 billion hedge fund, with a focus on the Internet space. In 2011, he switched from investing to operating when he launched fix a personal pet peeve — the amount of time he would lose when researching & booking recreational activities.

Vimbly shows open time slots for activities, classes, & date ideas by different businesses on a single page and lets users book directly. These activities include dance, cooking, glassblowing, pizza making, wine tasting, intro to cigars, learning to DJ, improv, scotch pairing, samurai sword fighting, persuasion class, and hundreds more.

MO: How did you come up with the concept for Vimbly?

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