Want a peek behind the scenes of how your pancakes get more protein, your coffee stays responsibly sourced, and your receipt keeps shrinking? We sit down with Walmart VP Tasha Tandy, once a third-degree black belt and small business owner, who now leads Breakfast, Baking, and Commodities, to explore how discipline, empathy, and smart partnerships turn shelves and screens into real customer value.

We talk through the nuts and bolts of price leadership and why “better-for-you” shouldn’t cost more. Tasha explains the surge in functional eating, protein, and fiber inclusion, and the clean label movement reshaping ambient grocery. She shares how her team co-creates exclusives with suppliers, uses multi-sourcing to protect availability, and designs products for the right channel from day one, whether that’s a digital shelf, a fulfillment center, or a local store for same-day pickup. The holiday “Bake Center” takes center stage as a seasonal playground for flavors like pumpkin and peppermint, paired with operational rigor to keep millions of cans, mixes, and turkeys moving efficiently.

We also dive into responsible sourcing with a timely look at coffee. With crop pressures elevating prices, Tasha outlines how Walmart and Sam’s Club leverage scale to secure supply while protecting farmers through transparent, ethical sourcing. Throughout, the throughline is culture: people-led and tech-powered, grounded in listening to operators and customers, and focused on building trust through consistent prices and relevant products. You’ll come away with an insider’s view of how merchandising decisions get made, and how a martial arts mindset helps teams persevere, iterate, and deliver.

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