Post by Melissa Castro Experiential Eating Dining experiences have traditionally included a delicious meal paired with impeccable customer service and a nice ambiance. We can agree this was true a decade ago, but the tables have turned and the stakes are much higher now. Eating out is no longer a simple activity. Today, it requires…
written by Khanh-Linh Ha ’21 One question for all of the entrepreneurs out there: How many of you would say “no” and walk away from billions of dollars offered for your business? That was exactly what Tân Hiệp Phát (THP), the leading beverage company in Vietnam, did after receiving an acquisition offer at the evaluation…
The following post is from Kimia Sadeghi ’20, founder of Luana Beverages LLC. Luana sells healthy, high-quality, Hawaiian-inspired beverages. The day of my first production run for my beverage startup Luana was one of the biggest achievements in my life. It was the result of a year and a half of hard work and dedication…
The potential of blockchain technology to transform the food industry is a hot topic—arguably the hottest. I started to unpack this at Babson San Francisco’s THRIVE event last month in a conversation on food blockchains with Ami Patel from ripe.io (here’s the recording, if you’re interested). But we only scratched the surface at THRIVE. Now,…
By Jack Barber ’16, Co-Founder of Mainely Burgers. If someone had told me three years ago that my brother, Max, and I would be running our business Mainely Burgers full-time, I would have told them that they were crazy. During my senior year at Babson, I was razor focused on getting a job in finance.…
This month, I’ll be in San Francisco to guest lecture at Stanford University in its graduate-level Food, Health and Nutrition Entrepreneurship course and to facilitate the monthly THRIVE event at Babson San Francisco (thank you, Kim Bryden for the shout-out on Tidbit!) Everyone in food knows that San Francisco is one of the U.S. hotbeds…
Many teachers say they absorb more in the classroom than they impart. In addition to what they learn from students, the iterative process of learning how to teach is itself an incredible education journey. What I’ve learned from teaching the MBA elective Food Entrepreneurship twice now has shaped the way I look at my role…
The following post is from Daniel Brassloff ’20, co-founder of Uncontained. Uncontained provides instant and environmentally conscious mug cakes that just happen to be all-natural and gluten free. In working on our venture for an extended period of time, we have come to the realization that perfectionism is impossible in itself. We could never have…
As featured in Bostinno, Bevnet, BeverageDaily.com and FoodNavigator-USA, Waku (formerly Wanku) has been described as a “healthy, natural, aromatic” and “delicious” drink. Derived from a traditional recipe of an indigenous people in the Andes Mountains, this is a beverage with an impact. Prior to Waku, there was little market access to the drink, and people…
It’s no secret that Babson boasts some incredible food entrepreneurs. Food Sol’s Community Table is a mix of people with varied interests in food and entrepreneurship that helps keep this trend going. The event meets at the Blank Center, an incubator that is perhaps the heart of Babson’s entrepreneurial pursuits. In early September the meeting…