Why do customer reviews matter so much for a small business—and what should you do when someone leaves a bad one?

In this episode, Melanie asks Dan everything small business owners need to know about reviews. They cover why reviews now affect how you get found on Google and AI search tools like ChatGPT, whether it matters if customers leave reviews on Google versus Yelp versus TripAdvisor, and why you legally cannot offer discounts or incentives in exchange for a five-star review.

Dan explains how reviews feed into generative search and why responding to every single review—positive or negative—actually helps your search rankings. Melanie shares what she learned from her years responding to reviews at Twisted Sister Bakeshop, including some responses she's not entirely proud of and the mindset shift that changed how she handles criticism.

They also discuss why a 4.8 star rating might actually be more trustworthy than a perfect 5.0, the difference between text reviews and video testimonials, and the three-step rule Dan uses before responding to anything negative: holster your weapon, slow your words, assess the situation.

Whether you are just starting out and have almost no reviews or you are trying to figure out how to handle a negative one that just came in, this conversation gives you a practical playbook for making reviews work for your business.

Bean to Business is the podcast where Dan and Melanie spill the beans on running Hill Country Chocolate, a artisanal chocolate factory in Fredericksburg, Texas and home of the Premiere Wine & Chocolate Experience. 

Read the full article: Why Every Business Owner Should Respond to Every Review - Even the Negative Ones

Visit hillcountrychocolate.com to learn more.

Check out our chocolate factory and book and experience or class at hillcountrychocolate.com

40% of our customers found Hill Country Chocolate through ChatGPT last December. Not Google ads. Not SEO. Not social media.

In this episode, Melanie flips the script and asks the marketing questions small business owners actually have: Where should I advertise with a limited budget? How do I know if my ads are working? Should I hire someone to run my social media? And what is generative search anyway?

Whether you're in hospitality, retail, food service, or any small business trying to get noticed — the old marketing playbook is dead. We break down what's replacing it.

Bean to Business is the podcast where Dan and Melanie spill the beans on running Hill Country Chocolate, a bean-to-bar chocolate factory in Fredericksburg, Texas.

Read the full article: Small Business Marketing: What Actually Works: (and what's a waste of money)

Visit hillcountrychocolate.com to learn more.

Check out our chocolate factory and book and experience or class at hillcountrychocolate.com

What should you do in Fredericksburg? When's the best time to visit? Where can you eat without a reservation?

We get asked these questions constantly at the chocolate factory. So in this episode, Dan and Melanie finally answer them—with nearly 30 years of local knowledge between them.

In this episode, we cover: When to visit to avoid crowds (hint: the week after school starts). Restaurants where you can walk in without a reservation. Hidden gems most visitors miss, like Leroy's and the airport diner. Why you shouldn't try to hit 20 wineries in one day. Unique places to stay, from capsule hotels to RV parks near Luckenbach. Experiences beyond wine—cooking classes, barbecue classes, glass blowing, and more.

Whether you're planning a couples trip, bringing kids, or just trying to figure out when peach season actually is, this episode gives you the unfiltered local perspective.

Bean to Business is the podcast where Dan and Melanie spill the beans on running Hill Country Chocolate, a bean-to-bar chocolate factory in Fredericksburg, Texas.

Check out our chocolate factory and book and experience or class at hillcountrychocolate.com

Ever wondered what it actually takes to turn chocolate craft into a dependable manufacturing business? We pull back the curtain on our Fredericksburg factory and walk through the real decisions behind the glass: why we chose a wine region, how we built from an empty shell with European machines and food‑grade air, and what automation looks like when labor is scarce but quality has to sing.

We talk candidly about first-year mistakes—too many SKUs, too much cash in packaging, and not enough discipline around our ideal customer profile—and how we fixed them with a tighter assortment, a CRM tied to Shopify, and a marketing engine built to overcome a low‑visibility location. If you’ve ever been asked why your bonbons cost more than end‑cap candy, you’ll get our full pricing logic: Swiss couverture, imported ingredients, packaging that protects gloss, and a war on waste that boosted first‑pass yield and kept prices steady during cocoa spikes and tariffs.

Seasonality is the silent competitor, especially in the Texas heat. We share how experiences, wine‑and‑chocolate pairings, and a wholesale‑ready brittle line help smooth revenue beyond the holiday crush. You’ll also hear the nuts and bolts of buy vs lease in manufacturing (spoiler: most gear is built-in), the unglamorous truth of entrepreneurship, and the quiet power of great bookkeeping to reveal SKU‑level margins and protect cash. Along the way, we highlight the mentors and makers who shaped our approach and the team culture that pushes for seven‑star service without burning out.

If you’re building a small manufacturing brand or leveling up a confectionery side hustle, this conversation gives you the playbook we wish we had: visibility, discipline, and repeatable attention. Listen, subscribe, and share with a maker friend who needs the nudge. Got questions or a topic you want us to tackle next? Email [email protected] and tell us what you’re wrestling with.

Check out our chocolate factory and book and experience or class at hillcountrychocolate.com