030: Maddy D’Amato, Founder and Chief Love Officer at Love Grown Foods

04/09/14 • 25 min

As Founder and Chief Love Officer at Love Grown Foods, Maddy D’Amato not only spreads the LOVE far and wide, but also oversees many essential areas of the business. From managing domestic and international sales strategy, to overseeing packaging design, each day in Maddy’s life is different from the last. But one thing remains constant – her passion and enthusiasm for people and for Love Grown Foods is unyielding. It was this enthusiasm that propelled Love Grown Foods to break into one of the most competitive and saturated categories in the grocery store: cereal. In five years, Love Grown Foods’ distribution has gone from one store in Colorado to over 7,500+ stores throughout the US and Canada. Love Grown Foods is a Denver-based, natural food company on a mission to create healthy, delicious, and affordable products, while educating kids on the importance of fueling their bodies right.

On Today's show Maddy will share:

What are your top 3 business tips for aspiring entrepreneurs

Be passionate.
Be persistent.
Be fearless.

What has been your biggest business mistake Not hiring the right CPA off the bat. As a small company, every dollar is so hard to spend, but there are two areas you must spend money on in the beginning and it is on the right accounting firm and right legal team.

What do you think is the difference between people who talk about starting businesses and those who actually do it The fear factor. Being fearless enough to know you will make mistakes ...and that you won’t sleep a lot... and that you might fail.

What has been greatest business decision you made that changed everything for the better From the very beginning we packaged our products in professional bags with barcodes and nutritional labels. It cost more and took time (we hand labeled clear bags front and back with large stickers), but that initial first impression is so profound and imperative for long-term success.

Best book for the entrepreneurial mindset Cooking Up a Business by Rachel Hofstetter. No matter what industry you are in, this book takes you through the trials and tribulations of founders who have not only overcome huge challenges, but who have also created incredible business and brands. It is a quick, easy, and enjoyable read that is bound to inspire!

Plus much more...

On Today's show Maddy will share:

What are your top 3 business tips for aspiring entrepreneurs

Be passionate.
Be persistent.
Be fearless.

Plus much more...

Previous Episode

029: Diana Hardeman, Founder of MilkMade Ice Cream

Diana Hardeman starting making ice cream out of her tiny New York kitchenette in the summer of 2009. She wanted a better pint and began crafting ice cream that dreams are made of - innovative flavors with only the finest and freshest local ingredients. She immediately gained a cult following and launched MilkMade's ice cream of the month subscription service at the end of 2009. Diana and the Milkmaids hand-source, hand-craft, and hand-pack every pint before hand-delivering them each month to their loyal members. MilkMade Ice Cream currently serves Manhattan and Brooklyn, and will soon launch its mail order membership service.

On Today’s show Diana will share:

What’s Your Personal Mission Statement Wow that is a loaded question. It’s easy to create a mission statement for a business – but one statement that defines my life will take some thought. My initial response is -- to make every day better than the last. For myself and everyone I touch – my family, my friends, colleagues, our MilkMade customers, even those I meet on the street. Also – spend as much time at the beach as possible.

Biggest Business Mistake Mistakes are never mistakes – they become a part of the story, they are a cause for improvement, they help define what you/your business are today. I have hundreds of things I could point to as mistakes – from day 1 to today – but I don’t view them as such – I view them as part of what make who I am today, and what MilkMade is today.

How Do You Handle Business Stress and Uncertainty By putting one foot in front of the other.

Greatest Business Decision That Changed Everything Greatest decision that changed everything was to go for it. To start MilkMade – to commit to trying it out, making it work, with brazen tenacity.

Best Book For The Entrepreneurial Mindset Three books. Different genres for each.

1. Brand Hijack – Alex Wipperfurth. Provides great case studies for brand building.

2. The E-Myth – Michael Gerber. Probably 15 people told me to read this book before I finally did. Great coaching for small business and solo entrepreneurs.

3. Daring Greatly – Brene Brown. More psychology related – empowering us to put ourselves out there, be vulnerable, and let go of the outcome.

Plus much more...

Next Episode

031: Katie Lee, Founder and Executive Chef of Katie's Pizza and Pasta

Katie Lee was born and raised in Saint Louis, MO. Katie has also lived in Florence Italy with her mother and professional artist Belinda Lee. Katie's time in Florence Italy shaped her vision for food and style and was one of the driving forces in her successful concept. Katie then worked for 7 years for her Aunt Zoe (Robinson) Pidgeon, local restaurateur and owner of many successful restaurants including Cafe Zoe, Zoe's Pan-Asian Cafe, Il Fratellini, Les Freres, and BOBO Noodle House. Katie Lee was the Creator/Founder and Executive Chef at age 25 of Katie's Pizzeria in Clayton, MO. Katie's Pizzeria will be open 6 years in Feb 2013. First year Revenues exceeded expectations, especially in a down market.

Katie is now the owner and executive chef of Katie’s Pizza & Pasta Osteria in St. Louis, MO, with business partner and fiancé Ted Collier.

Katie's Pizza & Pasta has been open 90 days and was funded in part by a successful Kickstarter.com campaign that raised $42,000. Katie’s Pizza & Pasta showcases in house from scratch artisan Italian cooking while using local and seasonal ingredients. The beautiful artisan pasta in all shapes and colors dries on racks throughout the restaurant. The wood burning pizza oven is exposed to the dining room in an open kitchen. The wall behind the bar plays retro Italian films on a large projector along with two beautiful living green walls.

This success can be attributed to many things: Katie's full time management of front and back of house, focus on consistency, effective marketing strategies, an innovative concept, high quality product and service, and a desire to grow and change with the market.

Katie was featured on the cover of the St. Louis Business Journal, where they recognized her current operations success during the recession. Katie was also featured in Small Business Monthly as one of the Top 6 Young Professionals in St. Louis. Katie and her current operation are often featured in local papers and magazines including Sauce Magazine, Feast Magazine, St. Louis Magazine, Riverfront Times, Ladue News, STL Today and Alive Magazine. Katie has also been invited to appear on local radio and TV programs to talk about Katie's Pizzeria and its success. Katie has won many awards for her menu including, best pizza by multiple publications 4 years in a row, best authentic pizza, best salads, best pizzeria, best toasted ravioli's and towns top toppings, along with glowing reviews and articles from all of the city's top publications and online blogs and reviews.

Katie’s focus now is expanding the brand on national level and giving back to the community. Katie has started this process by developing a series of video’s showcasing her cooking and restaurant that will launch this month. Katie also has plans to publish a cookbook as well as sell her pastas and sauces in retail stores. Katie’s Pizza & Pasta is giving back by partnering with Food Outreach, Gateway:180, Siteman Cancer Center, Haven House and Dining Out For Life.

On Today's show Katie will share:

-What is your personal mission statement “Inspire a unique culinary lifestyle brand through a mixed media experience”

-What is your biggest business mistake I’ve had a ton of mishaps, but I honestly don’t consider any a mistake, I consider them all incredible learning experiences, and without those mishaps I wouldn’t have the success or clarity that I have today. When I opened the first restaurant I really didn’t understand the ups and downs of business and took a lot of things personally. I would give up a lot in the beginning. I don’t give up now. My takeaway from all of those failures in the first few years was a checked ego and an understanding of the cycles of business and how to pivot quickly. No one is on top forever, but I now know how to regain strength, pivot, and march back up the hill.

-How do you handle business stress and uncertainty Prayer and trust in God

-Greatest business decision that changed everything Launching a kickstarter.com campaign. It’s what brought excitement and awareness to my brand, and introduced me to the right team of people.

-Best book for the entrepreneurial mindset The Four Hour Work Week, by Timothy Ferris. I don’t agree with everything in the book, but there are a few key messages that have really shaped and inspired my entrepreneurial thinking.

Plus much more...