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Published by Leonardo Calcagno
Your current job:
owner of BAO Food and Drink and of Organic Food Incubator
In which city:
Bloomfield, NJ
How did you discover kombucha?
as a result of research into a solution to digestive issues.
What prompted you to start your company?
We wanted to produce a healthy soda and kombucha became a good starting point for a constant culture.
What makes your product unique?
Simple Straightforward flavors, no added sugar after initial fermentation, no additional sweeteners. We make all of our flavors in a house from real whole fruit and spices.
What do you want to convey through your brand image?
Clean, easy drinking kombucha. One of our goals as a business is to encourage people to bring fermented foods and drinks into their diet.
What are the main challenges in your company?
Brand awareness and growth
What tools are essential for your work (app, software)?
people
A word to define what type of worker you are:
proficient
What does your office space look like?
expansive
Do you have a way to organize your days to optimize your work?
tight scheduling
What tips would you give to improve productivity?
make a scheduled and stick to it
What is the best advice you have been given?
surround yourself with people smarter than you.
Treat your staff well
What are your end-of-day and early-day routine?
a quick inspection of the facility and greeting all of the staff.
Inspection of the facility and saying goodbye to the staff.
Apart from your computer and your phone, what gadget cannot you do without?
1990 Harley Davidson Fat Boy. I don’t really have any indispensable gadgets
organicfoodincubator.com | organicfoodincubator.com | facebook.com/BAOFoodandDrink
