COVID was a hard time for everyone, food business owners included. There was so much uncertainty and hardship during that time. But it also afforded some people the space and the timing to innovate new ideas and products. Business pivots can be a beautiful thing to come out of that dark time. Don’t be afraid to make changes to your business model and adapt if that’s what you’re called to do.
In this episode, Jen Liao, co-founder and president of MìLà Chinese food brand, shares how COVID forced her to pivot from restaurant owner to CPG food entrepreneur, how she pivoted even further from D2C to selling in retailers and grocery stores, and what it’s like working with her husband.
In this episode, you’ll learn…
[00:37] Jen’s story of leaving the cubicle and becoming a food business owner, and what it’s like working with her husband
[03:45] Jen talks about starting out with a restaurant and then transitioning to a restaurant quality frozen product
[06:29] How she pivoted from direct to consumer to selling in grocery stores, and the challenges associated with that
[10:01] Jen’s decision to rebrand, the story behind the name MìLà, and their famous spokesperson
[15:03] How entrepreneurship has changed Jen for the better, and how her corporate experience informed her entrepreneurial journey
[18:22] How Jen and her husband incorporate self-care into their lives
Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep40/
To get more Food Business Bites right in your inbox, sign up for our newsletter at thehudsonkitchen.com.
COVID was a hard time for everyone, food business owners included. There was so much uncertainty and hardship during that time. But it also afforded some people the space and the timing to innovate new ideas and products. Business pivots can be a beautiful thing to come out of that dark time. Don’t be afraid to make changes to your business model and adapt if that’s what you’re called to do.
In this episode, Jen Liao, co-founder and president of MìLà Chinese food brand, shares how COVID forced her to pivot from restaurant owner to CPG food entrepreneur, how she pivoted even further from D2C to selling in retailers and grocery stores, and what it’s like working with her husband.
In this episode, you’ll learn…
[00:37] Jen’s story of leaving the cubicle and becoming a food business owner, and what it’s like working with her husband
[03:45] Jen talks about starting out with a restaurant and then transitioning to a restaurant quality frozen product
[06:29] How she pivoted from direct to consumer to selling in grocery stores, and the challenges associated with that
[10:01] Jen’s decision to rebrand, the story behind the name MìLà, and their famous spokesperson
[15:03] How entrepreneurship has changed Jen for the better, and how her corporate experience informed her entrepreneurial journey
[18:22] How Jen and her husband incorporate self-care into their lives
Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/ep40/
To get more Food Business Bites right in your inbox, sign up for our newsletter at thehudsonkitchen.com.