How to Make a Food Product To Sell with The Charley St. Founders

Dan Churchill's The Epic Table

#Food #Fitness #Arts #Podcasting Education #Dan Churchills

44:09

When a young Eva Kollisch arrives as a refugee in New York in 1940, she finds a community among socialists who share her values and idealism. She soon discovers ‘the cause’ isn’t as idyllic as it seems. Little does she know this is the beginning of a lifelong commitment to activism and her determination to create radical change in ways that include belonging, love and one's full self. In addition to Eva Kollisch’s memoirs Girl in Movement (2000) and The Ground Under My Feet (2014), LBI’s collections include an oral history interview with Eva conducted in 2014 and the papers of Eva’s mother, poet Margarete Kolllisch, which document Eva’s childhood experience on the Kindertransport. Learn more at www.lbi.org/kollisch . Exile is a production of the Leo Baeck Institute , New York | Berlin and Antica Productions . It’s narrated by Mandy Patinkin. Executive Producers include Katrina Onstad, Stuart Coxe, and Bernie Blum. Senior Producer is Debbie Pacheco. Associate Producers are Hailey Choi and Emily Morantz. Research and translation by Isabella Kempf. Sound design and audio mix by Philip Wilson, with help from Cameron McIver. Theme music by Oliver Wickham. Voice acting by Natalia Bushnik. Special thanks to the Kollisch family for the use of Eva’s two memoirs, “Girl in Movement” and “The Ground Under My Feet”, the Sophia Smith Collection at Smith College and their “Voices of Feminism Oral History Project”, and Soundtrack New York.…

hace 3 años 1:08:04

MP3•Episodio en casa

My amazing team! I am so excited to finally bring you the Charley St founder trio! Should we get that embroidered on some shirts? After over 100 episodes, the time has finally arrived to share the story of Charley St. - our struggles, victories, mistakes, key takeaways, and more - with all of you. On today’s episode, Kieren, Kale, and I recap our lives before Charley St, the process of starting the restaurant, the challenges and victories we have faced thus far, and we specifically highlight how and why we set out to create a MILLION DOLLAR FOOD PRODUCT: Charley St’s just-launched plant-based chorizo and bolognese.

Before you read any further, watch our new YouTube video HERE that explains much of the “why” behind this new launch!
In the episode, we specifically we discuss:

How to start a restaurant
- Our steps to success and the mistakes we made along the way
- The experience of being a small team, doing everything
How to build a successful team
- You have to be friends, and execute at a high level
How to address cultural differences in the workplace
- Integrating Australian methods into American culture
- How to adapt
How to run a restaurant during covid-19
- We were the second restaurant in all of NYC to halt all expenses
How to create a good menu item
- The Chorizo was placed on the menu, became wildly popular, and is now our first CPG product
What is the best food packaging?
- Our packaging is at the forefront of sustainability practices
- We use:
  - Greencell foam (dissolves in hot water without leaving harmful chemicals)
  - Mailer boxes that are highly recyclable and sustainably harvested
  - And our amazing pouches that are edible, made out of plant fiber, and breakdown in industrial and backyard compost processes.
How to launch a successful food product
- How the plant based Chorizo and Bolognese came to be!

Legends! You can pre-order the plant-based Chorizo and Bolognese HERE!

Follow the journey of how we created these products on:
YouTube
Instagram
Pinterest
Website

141 episodios

Dan Churchill's The Epic Table

How to Make a Food Product To Sell with The Charley St. Founders

Dan Churchill's The Epic Table

published hace 3 años

MP3•Episodio en casa

Before you read any further, watch our new YouTube video HERE that explains much of the “why” behind this new launch!
In the episode, we specifically we discuss:

How to start a restaurant
- Our steps to success and the mistakes we made along the way
- The experience of being a small team, doing everything
How to build a successful team
- You have to be friends, and execute at a high level
How to address cultural differences in the workplace
- Integrating Australian methods into American culture
- How to adapt
How to run a restaurant during covid-19
- We were the second restaurant in all of NYC to halt all expenses
How to create a good menu item
- The Chorizo was placed on the menu, became wildly popular, and is now our first CPG product
What is the best food packaging?
- Our packaging is at the forefront of sustainability practices
- We use:
  - Greencell foam (dissolves in hot water without leaving harmful chemicals)
  - Mailer boxes that are highly recyclable and sustainably harvested
  - And our amazing pouches that are edible, made out of plant fiber, and breakdown in industrial and backyard compost processes.
How to launch a successful food product
- How the plant based Chorizo and Bolognese came to be!

Legends! You can pre-order the plant-based Chorizo and Bolognese HERE!

Follow the journey of how we created these products on:
YouTube
Instagram
Pinterest
Website

141 episodios

#Food #Fitness #Arts #Podcasting Education #Dan Churchills

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Dan Churchill's The Epic Table

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hace 3 years57:20

57:20

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hace 3 years1:00:57

1:00:57

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