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Habiza Hummus - Jonathan Srour
Manage episode 372849497 series 2851196
Treść dostarczona przez Diego Torres-Palma. Cała zawartość podcastów, w tym odcinki, grafika i opisy podcastów, jest przesyłana i udostępniana bezpośrednio przez Diego Torres-Palma lub jego partnera na platformie podcastów. Jeśli uważasz, że ktoś wykorzystuje Twoje dzieło chronione prawem autorskim bez Twojej zgody, możesz postępować zgodnie z procedurą opisaną tutaj https://pl.player.fm/legal.
While still in high school, Jonathan Srour first started producing hummus in his garage and selling it every Sunday in the driveway. Following his grandma’s family recipe, he used tahini sourced from the mountains of Lebanon. The hummus is creamy, light, and it embodies a homemade taste. However, what started as a small driveway operation, quickly gained a loyal following as people lined up to get their hummus. But then he had to make a decision. Was he going to go to college, or continue to make his family’s hummus?The tricky part came not in the decision, but in telling his family he wasn’t going to college. In hindsight, with his product on the shelves of both Ralphs and Erewhon, it looks like a no-brainer. But at the time, his family just had to trust in his grit and tenacity. For our part, it’s rare that we interview founders at this stage of entrepreneurship. But much like his family trusting his instincts, once we heard his story, the decision to have him on was also a no-brainer. Today with chat with Jonathan, the founder of Habiza, about:
How he used his high school friends to help him launch into big grocery chains
Why he is targeting shelf space instead of social media followers
The time he convinced his boss at Marco’s Pizza to follow his plan to takedown Dominos Pizza.
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