Welcome back to The Perfect Bite podcast, your fusion of food and entrepreneurship. Over these first few episodes of The Perfect Bite, we've chatted with founders in the food space and how they've built their brands, but today we're looking at things from a new point of view: what it's like to be an investor to build their own fund in the food, restaurant and ag tech industry. I'm so excited for us to learn from today's guest Brett Brohl, managing partner of Bread and Butter Ventures. Brett went from being a multi-time startup founder to the founder of his own investment firm!

I really appreciate Brett and the B&B team’s perspective on how they’re investing in the food space. An undeniable fact is we all have to eat, and Brett and team are looking for founders who want to change the way we all eat for the better. It’s amazing how a combination of technology and working with Mother Earth could be our future!

Learn more about Brett’s entrepreneurial journey to becoming an investor, what he and the B&B team look for to help advance the future of food, and some tips on how to connect with investors if you are building something yourself.

To learn more about Bread & Butter Ventures, an early stage investment firm in the food and ag tech space, visit www.breadandbutterventures.com. You can even sign up for office hours with Brett and his team on the site!

You can connect with Brett and learn more about Bread & Butter Ventures on LinkedIn.

Want some entrepreneurial tips? Check out Brett’s YouTube channel, Brett’s Brain!

I also promised in the episode I’d include these really soothing videos of pizzas getting topped by a robot by XRobotics here. Enjoy!

Want to watch the entire episode? Head here to our YouTube!

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts.

You can follow us on social media @perfectbitepod and visit our site www.theperfectbitepod.com.

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Welcome back to The Perfect Bite podcast, your fusion of food and entrepreneurship. This episode, we're talking about an incredibly personal topic: food allergies. I amongst 10% of the world population suffer from severe food allergies. And as much as I love a great meal out, there are a lot of moments it causes real and extreme fear for me and many others.

I am beyond blown away by the mission and efforts of Served App’s co-founders Eve Williamson and Alana Bralsford. They are incredible business partners and friends who truly understand this issue—and never want to see it happen to any restaurant guest again. They’re already in the famed Dishoom Permit Rooms in London and quickly expanding throughout the UK—don’t worry, they have their eyes set to be global! The Served app is truly a game changer for restaurants and patrons alike to be transparent and safe about allergen information.

Eve and Alana talk through their personal allergy experiences, how they’re building their app to be as straightforward and easy as possible for restaurants and guests, while complying with difficult legislation, and how they’re connecting with new clients to scale as quickly as possible for safe experiences everywhere.

To learn more about the Served App, visit www.served-app.com.

You can follow Served on Instagram and TikTok at @served.app and on LinkedIn.

Want to watch the entire episode? Head here to our YouTube!

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts.

You can follow us on social media @perfectbitepod and visit our site www.theperfectbitepod.com.

Hosted on Acast. See acast.com/privacy for more information.

Welcome back to The Perfect Bite podcast, your fusion of food and entrepreneurship. I met today's guest over two decades ago in middle school, north of Chicago. One of us became a Michelin starred chef, and the other yaps into a microphone. You can guess who was the cooler of the two of us. But seriously, I am beyond honored to have reconnected with and have on the show today an acclaimed chef and the founder of Hill's Research Kitchen, Chef Henry Hill.

Henry takes us behind the scenes of all the kitchens he’s worked in, from the suburbs of Chicago, to Eleven Madison Park, The NoMad, and eventually becoming executive chef of Dusek’s, the fine-dining establishment that was attached to the iconic Thalia Hall concert venue in Chicago. During this time, Henry not only became one of the youngest chefs to receive a Michelin star, he also learned a lot of lessons. Most importantly—how to be a great manager.

Henry’s stories prove that through grit, a sense of urgency, and a desire to understand and support others, you can become an amazing leader in any type of scenario. He also chats with us about his CPG product founder days for a carbonated coffee called Cafe Racer, and how he became the founder of his own research and development consultancy today, Hill’s Research Kitchen. His personal mission always leads back to enhancing folks’ lives through the power of flavor.

To learn more about Hill’s Research Kitchen, head to www.researchkitchen.com.

You can follow Henry on social media @chefhenryhill.

Want to watch the entire episode? Head here to our YouTube!

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts.

You can follow us on social media @perfectbitepod and visit our site www.theperfectbitepod.com.

Hosted on Acast. See acast.com/privacy for more information.