Mary Drennen's guest appearances

Mary Drennen

My Food Job Rocks!

Eating Alabama Podcast

The Localist  with Carrie Rollwagen

The Wealth Edit Podcast

Connor Knapp

Andrew Smith

John Mackey

Jessica Gavin

Paul Shapiro

Harold McGee

George Lucas

Hank Shaw

Michelle Phillips

Joe Heitzeberg

Daniel Scharff

Arvind Gupta

Jeremy Smith

James Richardson

Will Holsworth

OwlTail

Nourish Foods can be found at www.nourishmeals.com.  You can also follow them on Instagram @NourishFoods. Music by Suaze - You can hear more from him on iTunes and www.suaze.soundcloud.com. Follow us on Facebook and Instagram at Eating Alabama.  You can also find us at www.eatingalabama.net. Contact me by email at Nick@eatingalabama.net. 

Nourish Foods can be found at <a href="http://www.nourishmeals.com" rel="nofollow" target="_blank">www.nourishmeals.com.</a>  You can also follow them on Instagram @NourishFoods. Music by Suaze - You can hear more from him on iTunes and <a href="http://www.suaze.soundcloud.com" rel="nofollow" target="_blank">www.suaze.soundcloud.com</a>. Follow us on Facebook and Instagram at Eating Alabama.  You can also find us at <a href="http://www.eatingalabama.net" rel="nofollow" target="_blank">www.eatingalabama.net</a>. Contact me by email at <a href="mailto:Nick@eatingalabama.net" rel="noopener">Nick@eatingalabama.net</a>.

COVID-19 Special with Mary Drennen of Nourish Foods

This week on The Localist, Mary Drennen of Nourish Foods joins Carrie. Nourish is a meal delivery service based in Birmingham, AL that specializes in providing healthy meal and snack options throughout the southeast. Carrie starts off the episode telling us what she loved about using Nourish (sustainable packaging! healthy options! snacks!) and Mary tells us how she first got involved in the meal delivery business. Mary and Carrie talk about the importance of having a business partner that can complement your strengths and weaknesses, and the value in having a sounding board that’s as invested as you are. Mary tells us how she met her business partner, how they got started with a catering side hustle, and how Mary eventually convinced Tiffany to come over to the dark side (entrepreneurship, that is). Nourish had an exclusive contract with Iron Tribe Fitness for a while, which provided the opportunity to work out the kinks before they went out on their own. Mary tells us about the more challenging aspects of owning a food business: shipping, logistics, and, of course, training staff (we’re starting to notice a theme throughout the episodes …). Mary and Carrie then talk about scaling a business, the woes of using new technologies, and the value of designing your products around meeting customers where they are. We wrap up the conversation with how Nourish advertises, a blessing in disguise involving the health department, and what Nourish has in store for expanding their offerings in 2020.  Mentioned in this Episode:  Nourish Foods Co. Nourish Foods on Instagram Blue Apron  Freshly  Better Kombucha Iron Tribe Fitness Church Street Coffee and Books   Southern Progress  Southern Living Cooking Light Magazine  Meredith Corporation WordPress Shopify SquareSpace Taziki’s  Tomato Pie from Black Sheep Kitchen

This week on The Localist, Mary Drennen of Nourish Foods joins Carrie. Nourish is a meal delivery service based in Birmingham, AL that specializes in providing healthy meal and snack options throughout the southeast. Carrie starts off the episode telling us what she loved about using Nourish (sustainable packaging! healthy options! snacks!) and Mary tells us how she first got involved in the meal delivery business. Mary and Carrie talk about the importance of having a business partner that can complement your strengths and weaknesses, and the value in having a sounding board that’s as invested as you are. Mary tells us how she met her business partner, how they got started with a catering side hustle, and how Mary eventually convinced Tiffany to come over to the dark side (entrepreneurship, that is). Nourish had an exclusive contract with Iron Tribe Fitness for a while, which provided the opportunity to work out the kinks before they went out on their own. Mary tells us about the more challenging aspects of owning a food business: shipping, logistics, and, of course, training staff (we’re starting to notice a theme throughout the episodes …). Mary and Carrie then talk about scaling a business, the woes of using new technologies, and the value of designing your products around meeting customers where they are. We wrap up the conversation with how Nourish advertises, a blessing in disguise involving the health department, and what Nourish has in store for expanding their offerings in 2020.  Mentioned in this Episode:  <a href="https://nourishmeals.com/" rel="nofollow" target="_blank">Nourish Foods Co.</a> <a href="https://www.instagram.com/nourishfoods/" rel="nofollow" target="_blank">Nourish Foods on Instagram</a> <a href="https://www.blueapron.com/" rel="nofollow" target="_blank">Blue Apron</a> <a href="https://www.freshly.com/" rel="nofollow" target="_blank">Freshly</a> <a href="https://alabamanewscenter.com/2018/09/17/better-kombucha-alabama-maker-bottling-passion-healthy-living/" rel="nofollow" target="_blank"> Better Kombucha</a> <a href="https://www.irontribefitness.com/" rel="nofollow" target="_blank">Iron Tribe Fitness</a> <a href="https://churchstreetshop.com/" rel="nofollow" target="_blank">Church Street Coffee and Books</a> <a href="https://en.wikipedia.org/wiki/Southern_Progress_Corporation" rel="nofollow" target="_blank"> Southern Progress</a> <a href="https://www.southernliving.com/" rel="nofollow" target="_blank">Southern Living</a> <a href="https://www.cookinglight.com/magazine" rel="nofollow" target="_blank">Cooking Light Magazine </a> <a href="https://www.meredith.com/" rel="nofollow" target="_blank">Meredith Corporation</a> <a href="https://wordpress.com/" rel="nofollow" target="_blank">WordPress</a> <a href="https://www.shopify.com/" rel="nofollow" target="_blank">Shopify</a> <a href="https://www.squarespace.com/" rel="nofollow" target="_blank">SquareSpace</a> <a href="https://www.tazikiscafe.com/" rel="nofollow" target="_blank">Taziki’s</a> <a href="https://www.blacksheep-kitchen.net/store/p269/Rustic_Tomato_Pie.html" rel="nofollow" target="_blank"> Tomato Pie from Black Sheep Kitchen</a>

Tech to Table: Mary Drennen, Co-Founder of Meal Delivery Service Nourish, on Building a Business in Food Delivery’s New Frontier

Tiffany Vickers Davis

The Nourish Food Co is a meal delivery company that has a beautiful menu of healthy southern comfort food that can be delivered straight to your door. Located in Birmingham Alabama, they distribute to 38 different states and have a wide array of dishes to choose from. Mary and Tiffany have humble origins. Met at a test kitchen, started a catering business, pivoted to meal delivery and scaled to the moon, but the details that made their journey successful is captured in this interview such as how to hire people or the steps to scale, or how to build a support network for tough times. We did into these details as we find the twists and turns that make working in the food industry so exciting. If you're interested in the concept of bootstrapping, and the meal delivery industry, this episode is for you.  Sponsor - FoodLabelPro.com Is your product packaging compliant with the new FDA rules?  The compliance deadline is January 1st, 2020. At FoodLabelPro.com we will upgrade your current panels for only $50. FoodLabelPro.com also provides package and claim reviews, laboratory analysis, shelf life testing, printer/graphics services, and menu analysis.   We are your one-stop shop for food packaging: FoodLabelpro.com. Sponsor - BAKERpedia  This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Shownotes Where do you eat at Birmingham Alabama?: Bottega Café’s Cheese Burger Chez Fonfon What do you do for a living?: Tiffany: I own a food company. We make fully prepared meals and deliver it to 38 states. We distribute everything from Alabama We really showcase how our meals are changing the lives of other people We do deliver to California but it’s very difficult and too much competition Do you guys have different functions as co-founders? Both have culinary backgrounds Mary: Sales, marketing, Tiffany: R+D, packaging, procurement How did you guys meet?:  At the Cooking Lite Test Kitchen (closed this year). At that job, we were testing and cooking recipes. We wanted to start a high-end catering company in 2007. What made you pivot?: Difference between meal kit and meal delivery service?: We do all of the work. All you need to do is to microwave it. Blue Apron What’s the hardest thing about starting a business?: Hiring well What was an essential person you onboarded in your business?: Jose, our first production manager. We hire people who take the work from us. Being autonomous and taking the role of what they’re supposed to do. Important Soft Skills: Motivation, teaching, Can you describe your first sale?: Before launching our own brand, we were doing private label for fitness companies. How does the operation work?: We used to change our recipes weekly. Then we ended up doing a 4-week recipe cycles What kind of products do you serve?: We create southern comfort food that’s healthy for you. For example, we make cauliflower grits and almond milk Why does your food job rock?: We get to see how our products positively impact our clients What type of food trends and technologies are exciting you right now?: Plant protein innovations What trends do you find in your industry?: The novelty of receiving the ingredients have worn off so they are going into supermarkets. People actually don’t have time to cook, so we think we’re on trend. Biggest Challenge of the food industry: educating our kids about healthy food. My kids choose to consume junk. What is one of the things you’d like to know more about?: Better thermal packaging and startup investing  Meal Kits use Soft coating with Mylar coating Tips on logistics: Accept failure is part of the process. Have money in the bank. Bootstrapping vs Funding: If you can figure out how to grow a business and not give away your equity, then do it. Early, we ran as lean as possible. We would do all of the work the first year. There is nothing that we couldn’t do in the company. You have to understand all of the job roles. Also, find mentors and groups of people who have something different How do you find mentors and like-minded people?: Through my college, or even your neighbors might have their own business. Different jobs will always have the same problems. How did you get into food?: We had different origins. One from family, one from working ina college restaurant. Favorite Quote: from Mary’s family. “I hate when grown folks don’t act like they’re grown” Favorite Book: Angle of Repose by Wallace Stegner Favorite Kitchen Item: Immersion Blender Any advice about food business: Do your research! There’s a lot of noise and it’s hard to figure out the noise. What do you stand for? There has to be more story. Where do we find you for advice?: We’re both on linkedin. All of our food is sold on our website. They can reach out to us on our website on the contact list. Mary's LinkedIn Tiffany's LinkedIn

<a href="https://www.nourishmeals.com/" rel="nofollow" target="_blank">The Nourish Food Co</a> is a meal delivery company that has a beautiful menu of healthy southern comfort food that can be delivered straight to your door. Located in Birmingham Alabama, they distribute to 38 different states and have a wide array of dishes to choose from. Mary and Tiffany have humble origins. Met at a test kitchen, started a catering business, pivoted to meal delivery and scaled to the moon, but the details that made their journey successful is captured in this interview such as how to hire people or the steps to scale, or how to build a support network for tough times. We did into these details as we find the twists and turns that make working in the food industry so exciting. If you're interested in the concept of bootstrapping, and the meal delivery industry, this episode is for you. Sponsor - <a href="http://FoodLabelPro.com" rel="nofollow" target="_blank">FoodLabelPro.com</a> Is your product packaging compliant with the new FDA rules?  The compliance deadline is January 1st, 2020. At <a href="http://FoodLabelPro.com" rel="nofollow" target="_blank">FoodLabelPro.com</a> we will upgrade your current panels for only $50. <a href="http://FoodLabelPro.com" rel="nofollow" target="_blank">FoodLabelPro.com</a> also provides package and claim reviews, laboratory analysis, shelf life testing, printer/graphics services, and menu analysis.   We are your one-stop shop for food packaging: <a href="http://FoodLabelpro.com." rel="nofollow" target="_blank">FoodLabelpro.com.</a> Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. <a href="http://bakerpedia.com/" rel="noopener nofollow" target="_blank">BAKERpedia.com</a> – we do all the thinking so you can focus on your business. Shownotes Where do you eat at Birmingham Alabama?: <a href="http://bottegarestaurant.com/cafe/" rel="nofollow" target="_blank">Bottega Café’s Cheese Burger</a> <a href="https://www.yelp.com/biz/chez-fonfon-birmingham" rel="nofollow" target="_blank">Chez Fonfon</a> What do you do for a living?: Tiffany: I own a food company. We make fully prepared meals and deliver it to 38 states. We distribute everything from Alabama We really showcase how our meals are changing the lives of other people We do deliver to California but it’s very difficult and too much competition Do you guys have different functions as co-founders? Both have culinary backgrounds Mary: Sales, marketing, Tiffany: R+D, packaging, procurement How did you guys meet?: <a href="https://www.eater.com/2018/9/12/17851754/cooking-light-ending-print-magazine" rel="nofollow" target="_blank"> At the Cooking Lite Test Kitchen (closed this year).</a> At that job, we were testing and cooking recipes. We wanted to start a high-end catering company in 2007. What made you pivot?: Difference between meal kit and meal delivery service?: We do all of the work. All you need to do is to microwave it. <a href="https://www.blueapron.com/" rel="nofollow" target="_blank">Blue Apron</a> What’s the hardest thing about starting a business?: Hiring well What was an essential person you onboarded in your business?: Jose, our first production manager. We hire people who take the work from us. Being autonomous and taking the role of what they’re supposed to do. Important Soft Skills: Motivation, teaching, Can you describe your first sale?: Before launching our own brand, we were doing private label for fitness companies. How does the operation work?: We used to change our recipes weekly. Then we ended up doing a 4-week recipe cycles What kind of products do you serve?: We create southern comfort food that’s healthy for you. For example, we make cauliflower grits and almond milk Why does your food job rock?: We get to see how our products positively impact our clients What type of food trends and technologies are exciting you right now?: Plant protein innovations What trends do you find in your industry?: The novelty of receiving the ingredients have worn off so they are going into supermarkets. People actually don’t have time to cook, so we think we’re on trend. Biggest Challenge of the food industry: educating our kids about healthy food. My kids choose to consume junk. What is one of the things you’d like to know more about?: Better thermal packaging and startup investing <a href="https://www.kqed.org/bayareabites/116901/are-meal-kits-and-delivery-services-good-or-bad-for-the-environment" rel="nofollow" target="_blank"> Meal Kits use Soft coating with Mylar coating</a> Tips on logistics: Accept failure is part of the process. Have money in the bank. Bootstrapping vs Funding: If you can figure out how to grow a business and not give away your equity, then do it. Early, we ran as lean as possible. We would do all of the work the first year. There is nothing that we couldn’t do in the company. You have to understand all of the job roles. Also, find mentors and groups of people who have something different How do you find mentors and like-minded people?: Through my college, or even your neighbors might have their own business. Different jobs will always have the same problems. How did you get into food?: We had different origins. One from family, one from working ina college restaurant. Favorite Quote: from Mary’s family. “I hate when grown folks don’t act like they’re grown” Favorite Book: <a href="https://amzn.to/2LVATfc" rel="nofollow" target="_blank">Angle of Repose by Wallace Stegner</a> Favorite Kitchen Item: <a href="https://amzn.to/2C3RJEd" rel="nofollow" target="_blank">Immersion Blender</a> Any advice about food business: Do your research! There’s a lot of noise and it’s hard to figure out the noise. What do you stand for? There has to be more story. Where do we find you for advice?: We’re both on linkedin. All of our food is sold on our website. <a href="https://www.nourishmeals.com/" rel="nofollow" target="_blank">They can reach out to us on our website on the contact list.</a> <a href="https://www.linkedin.com/in/mary-drennen-aa4a1022/" rel="nofollow" target="_blank">Mary's LinkedIn</a> <a href="https://www.linkedin.com/in/tiffany-vickers-davis-8b08502a/" rel="nofollow" target="_blank">Tiffany's LinkedIn</a>

Ep. 153 – How to Boot Strap a Meal Delivery Service to $2 Million with Mary Drennen and Tiffany Vickers Davis from Nourish Foods Co.