Girl on Purpose with Vivian Tenorio

From humble beginnings in her Brooklyn kitchen, Founder of Carol’s Daughter, Inc., Lisa Price transformed her beloved hobby of mixing up fragrances and creams at home into a multi-million dollar beauty empire.

In the early 1990’s, Price began experimenting with making her own fragrances and perfume sprays when she wasn’t busy working on the legendary sitcom The Cosby Show. She added oils to unscented lotions, and began learning the aromatherapeutic and healing properties of the oils.

When the show finished its remarkable TV run in 1992, Price used the end of one chapter of her life to embark on another. With $100 in cash, her own kitchen, and the simple notion that people should follow their hearts, Lisa started building the collection that would become a beauty revolution. She began by selling her homespun beauty products at flea markets, but then had to set up shop in her living room as demand increased. Favorable word-of-mouth spread like wildfire as her customers enjoyed such unique products as Love Butter, Hair Milk, Black Vanilla Hair Smoothie and Lemon Mint Manicure. Her business continued to grow, aided by the encouragement and assistance of family members and friends.

In August of 1994, Price officially established Carol's Daughter (the company lovingly named after her mother). Initially starting out with a handful of steady customers, those numbers grew in leaps and bounds as women outside her neighborhood and circle of friends began to take notice. Almost overnight, celebrities like Jada Pinkett-Smith, Erykah Badu, Rosie Perez and Halle Berry became loyal customers.

Price is the recipient of numerous awards, among them the National Black MBA Association's Entrepreneur of the Year Award (2000), the Working Woman Magazine’s Entrepreneurial Excellence Award (2001), the National Book Club Conference Terrie Williams Inspiration Award (2004), the YWCA “W” Award (2010), the FFAWN I’m Power – I’m Beauty Award (2010) and a Cosmetic Executive Women Achiever Award (2010).

She is also the author of Success Never Smelled So Sweet, a remarkable memoir that chronicles her transformation from a young Black woman deep in debt and burdened by low self-esteem to the president of a multi-million dollar business. Looking back on her years growing up in Brooklyn, Price vividly recalls her recurring connection with nature: a profound love and appreciation of the natural fragrances of the world. Price continues to encourage the entrepreneurial spirit of other women through her book, speaking engagements and business seminars.

Price is an active philanthropist and currently sits on the board of the Foundation for the Advancement of Women Now (FFAWN), a charity that is dedicated to empowering women and instilling confidence so that they may achieve their dreams through education, empowerment and encouragement. The foundation was founded by Steve Stoute and Mary J. Blige.

Today, Carol's Daughter sells millions of dollars worth of products, employs more than 80 staff members and boasts nine stores across the country, with a flagship store in Harlem. Price hopes to continue expanding Carol's Daughter to other cities.

Price is dedicated to giving back to the community through both her business and her personal life. She has taken a hands-on approach to involvement in community fundraising walks and gala events for the Lupus Foundation of America. Additionally, Price generously and frequently offers product donations to community organizations both large and small in an effort to help Carol’s Daughter's extended friends and family with their own outreach and fundraising efforts.

Most recently, Price has been appointed as a member of the National Women’s Business Council, an independent source of advice and policy recommendations to the President, Congress, and the U.S. Small Business Administration on economic issues that face female business owners.

Price and her husband, Gordon, have two sons and a daughter and live in Brooklyn. When she can find the time (between managing her business and family), Price enjoys going to the beach, reading, crocheting, and watching movies.

 
On Today’s show Lisa will share:

- How she started Carol's Daughter
- How Carol's Daughter became an internationally recognize brand
- Her experience on the Oprah Winfrey show
- How she landed celebrity investors to grow and expand her business
- How important social media is to her business
- Plus much more...

Useful links:
http://www.viviantenorio.com/019-lisa-price-founder-of-carols-daughter

COPYRIGHT © 2014  VIVIAN PRODUCTIONS LLC

Awesome Bars are for awesome people!

Awesome Bars are vegan, handcrafted granola bars created in San Francisco by sisters, Leah & Stephanie.  Leah created this recipe because she found there was a demand for a natural snack that is high in protein and tastes delicious.

 
On Today's show Leah & Stephanie will share:
- Why their personal mission statement is: You Can't Fake Awesome!!!!!
- Biggest business mistake?
- How they handle business stress and uncertainty?
- Greatest business decision that changed everything?
- How they started their granola business
- The benefit of starting a business at a local farmers market
- Plus much more...

 
Useful links:
http://www.viviantenorio.com/awesome-bars-leah-stephanie-melnik


COPYRIGHT © 2014  VIVIAN PRODUCTIONS LLC

After working as a marketing manager for an engineering and environmental consulting firm in CA for nearly 10 years, Karen and her husband, Jason, moved to Hawaii to follow their dream of creating their own all natural, old-fashioned soda company with the flavors of the islands. Founded in 2003, Karen is the President of Waialua Soda Works and mother of two young budding entrepreneurs.

-What’s Your Personal Mission Statement
To live my life to the fullest by enjoying time with my family and friends and work on something that I am passionate about.

- Biggest Business Mistake
Hiring consultants who did not perform as expected – anyone you bring on should be held accountable to produce results or they don’t get paid.

-How Do You Handle Business Stress and Uncertainty
With my husband as my business partner, we are able to work together and solve issues when we encounter stressful or uncertain times. I always know he has my best interest at heart – we have the same goals for the company and our own lives.

-Greatest Business Decision That Changed Everything
I can’t point to just one business decision that seemed to change everything. There are a couple of smart decisions that we made that certainly help us make the “right choices” as we grow. First, we found a strong and interested mentor –President of Kona Brewing Company. He is not a direct competitor, but certainly an expert in the beverage industry with the unique knowledge and experience of running a business in Hawaii.  The other great choice was to work with investors who offer “smart money”. We were able to connect with a local investment group who are business savvy, have a passion for the brand, and offer important connections throughout Hawaii and elsewhere.  Both of these choices have helped us tremendously as we navigate the uber competitive beverage world.

-Best Book For The Entrepreneurial Mindset
I would recommend the E-Myth and the E-Myth Revisited.  This book, and its follow up edition, offers sound advice for the new or struggling entrepreneur. It discusses how to “run” your business rather than letter your business run you.

- Plus much more...

Tessa studied history and boys at Oxford University, and started in advertising. She then got a ‘proper job’ in branding research, working for Cadbury, British Airways, Nestle, and re-branding the UK Army, Navy, Royal Air Force and handsome Marines.

She now loves and specializes in food and drink research, wrapping up in her duvet coat in the chilled aisles of major supermarkets, watching and talking to shoppers as they make their food choices. Her clients include established household name brands like innocent drinks, Rude Health, Yorkshire Provender, Firefly Tonics, MOMA! Foods, Daylesford, Leon Restaurants, and newer start-ups like G’Nosh Dips, Peters Yard Crispbreads, and Jimmys Iced Coffee. She helps food brands to adjust their customer offer, colour, sizing, branding, and pack health messages, so they can attract MAXIMUM attention and sales from shoppers in the super-competitive supermarket aisles.

She is the author of the best-selling Packed: The Food Entrepreneur’s Guide – How To Get Noticed and How To Get Bought, available on Amazon and Kindle.

In it she shares her 20 years’ food research experience in a tried and tested set of principles to get start-ups from idea, to a product on the shelf, and to THE next household name. And, once there, how to stay there!

-The story behind your product is why people buy.
They could buy any drink or any snack, but if they feel personally connected to the founder of the business that makes what they eat or drink, that emotion keeps them coming back to you.

- How to pick the perfect price point (and how raising your prices can make people buy more).
UK Supermarkets generally expect to make between 32% and 40% margin on the price of the product you supply into them. So work backwards from that to the price you need to offer them, which must take account of distribution costs to get the product to them, manufacturing costs, compliance with food regulations, packaging costs, and finally raw material costs. Whilst also leaving you some margin to live off!  If you are special or premium or hand-made or rare, price yourself accordingly. Cheapness signals poor quality. You can be stocked at a certain price, and if it’s too high, you can discount it slightly, but you can never work up if you cost too low, and most start-ups do!

- To avoid being ousted from the shelf, you need to be very active on and off it.
That means knowing the category of food you are in and understanding what customers want from it, and knowing how to present yourself to your store buyer as the expert on its dynamics, and where the category is headed in the future. It means connecting with your consumer through social media and in person to get them to build a habit and recommend you to others. It means constantly tweaking your offer so that it remains fresh and relevant to the customer.

- Fancy over-elaborate highly shiny packaging doesn’t send the right messages in a health food store.
Dull cardboardy uncolorful packs get overlooked in a supermarket aisle. You will need to move from one position to another as your business grows and you move out of specialty food stores and into mainstream supermarkets, where your messages on pack need to shout more and be super-clear to shoppers in a hurry with their minds elsewhere. Shine never goes amiss on packs at Christmas time – it signals luxury, especially in desserts. Dairy is white.  Getting the idea?

- Plus much more...

My name is Stephanie Waring, the founder & co-owner of "juice. Nashville". Two years ago, my husband Wes and I opened the first cold-pressed juicery in Tennessee. It has been an amazing journey and we would love to share our story with you. Wes & I met while working at Mars, Inc. (yes.. the candy company!) We both had great corporate jobs working in the same office. But, as time went by, I began feeling restless. I felt like I had more inside of me to give. To add to the stress, I became sick.

I was scared. It was the first time in my life that I faced significant health problems. I was literally in and out of the hospital and my body was in constant pain. The doctors were unable to figure out how to help me. I was fed up with not feeling well and willing to do anything to get better. My brother had recently started juicing and recommended that I check it out. Frustrated, I bought my very first juicer. Slowly, I started feeling better. Amazed, I became a "girl on fire". I had to learn everything I could about juicing. That is when I discovered cold-pressed juice and it's amazing benefits. I truly believe, that in conjunction with doctor's care, juicing changed my life.

In June 2011, I gave my two weeks notice and began focusing on how to share juice with Nashville. A few weeks later we started "juice. Nashville". In August we sold the very first bottle of cold-pressed juice made in the state of Tennessee at the Nashville Farmer's Market. In 2012, Wes left Mars and joined the team full-time as the head of the juice prep & press team. What most people don't know about us - we have not taken investors or loans to help to fund "juice." Wes and I used our own personal savings to start the business. Our profits are constantly re-invested back to fund growth.  We are very proud to be able to say that!

- How getting sick was the beginning of her very successful juicery
- The benefits of starting a business at a local farmers market
- How she successfully raised $16,000 on kickstarter
- Her top tips for aspiring entrepreneurs
- How being a young single mom built her courage to plug into entrepreneurship
- How community and other local business relationships have been so important for her business
- Plus much more...

Dave Danhi, 45 has been part of the Los Angeles restaurant scene in some form or another for the last 31 years. Starting out at the local pizza joint, he realized his passion for food. As soon as the chains of high school were lifted, he relocated back to New York to hone his culinary skills. After spending a year in the Catskills working at various restaurants and resorts he decided to move back to the sunny beaches of So. Cal. Upon his return he started working with King's Seafood Company (DBA University Restaurant Group at that time). Dave flourished with the company and worked his way up from grill cook to the Sr. Sous Chef position at this company's prestigious steak house concept. After spending 5 years with KSC he was presented with a wonderful opportunity of the Exec. Chef position at the famous Roxbury Supper club in Hollywood, feeding the Hollywood elite. After a few years at Roxbury he took over the Exec. Chef position at Georgia restaurant, also in Hollywood. At Georgia Dave received numerous accolades including the Robert Mondovi Award of Culinary Excellence (naming him one of the country's top rising star chefs in 1994), best restaurant of the year for 1993 in numerous magazines including Bon Appetit, Esquire and Travel and Leisure, and best crab cakes in Los Angeles two years in a row. Having met his goals and challenges there he moved on and was the opening chef at Habana Restaurant in Costa Mesa, a Nuevo Latino restaurant with a Cuban flair. Within 8 months Habana received best new restaurant in Orange County for 1995. Feeling that he "sewed his wild oats" with the independent restaurants, he returned to Kings Seafood Company and worked his way up to the Company Executive Chef position. Once returning to KSC, Dave was the Executive Chef at the now Michelin stared Water Grill restaurant, putting out some of the best seafood in the city.

In 2005 Dave bought DD Factor, a hospitality recruiting company that has been in LA since 1959 and has been an integral part of finding management for southern California restaurants.  In 2009, he competed in the 7th annual Grilled Cheese Invitational, a grilled cheese competition that over 10,000 people flock to yearly.  This was his 'ah ha' moment and realized that he was going to open the world's first grilled cheese truck.  The truck has been embraced locally as well as internationally with numerous accolades including "Best Food Truck" over 8 times. He and the truck have had countless television appearances, locally and internationally.  Dave's Melts have appeared on numerous list, naming them some of the best grilled cheese creations in the country.  His passion for quality product and a guest first attitude keeps people flocking to the trucks and waiting for up to three hours to try his innovative Melts. Dave also is the 'voice' behind The Grilled Cheese Truck's social media. The truck has been listed as the 3rd most influential 'tweeter' in all of Los Angeles and is currently the number one followed food truck on Facebook and the second most followed truck on Twitter in the world.  The Truck is now set for national expansion, moving into a franchise model and will be trading publicly in 2014.

On Today's show Dave will share:

-How he started his successful Grilled Cheese Truck business
-How he is now franchising them
-He shares the secrets behind his large social media following
-The challenges of expanding his food trucks into other states
-His tips for other entrepreneurs who want to get into the food ruck business
- Plus much more...

Useful links:
http://www.viviantenorio.com/014-dave-danhi-founder-of-the-grilled-cheese-truck


COPYRIGHT © 2014  VIVIAN PRODUCTIONS LLC

An interest in community development and a passion for travel led Brook Eddy to India in 2002 to research a movement based on the principles of Bhakti, or devotion through social action. While there, she fell in love with fiery masala chai and it enveloped her senses in a way that she couldn’t forget years after returning home.

Seeing an opportunity in the U.S. market for fresh, preservative-free, spicy chai, Brook concocted her own chai blend in her home kitchen in Colorado. She bottled her brew into Mason jars with handwritten Hafiz poetry labels and gave them to family and friends as holiday gifts. The taste inspired cravings beyond belief, and before she knew it she was delivering bottles of Bhakti Chai concentrate to local cafés. In 2006, Bhakti Chai was born with the vision of creating social action within enterprise. Today, Bhakti Chai continues to brew fiery chai from small batches with fresh-pressed organic ginger and Fair Trade Certified black tea, and the Bhakti philosophy drives the company’s business practices.

Brook Eddy has a graduate degree in Social Policy and Non-Profit Management from the University of Michigan. She has spent her career working for social change through nonprofits, businesses, and NGOs. She also had a brief stint as a personal chef, writing coach, massage therapist, and non-profit consultant. She is the mother of eight-year-old twins; practices yoga, is a travel and spicy food enthusiast, a youth soccer coach and lives in Boulder, Colorado.

On Today’s show Brook will share:

- How and why she started her business
- How winning a gold sofi changed her business
- The difficulties of finding start-up funds as a single mom of twins
- Her toughest financial decisions today as a national brand
- She share her greatest business decision that change her business
- Plus much more...

Useful links:
http://www.viviantenorio.com/013-brook-eddy-founder-of-bhakti-chai


COPYRIGHT © 2014  VIVIAN PRODUCTIONS LLC

Erica's love for cooking started at the tender age of 9 years old. She got her inspiration as a young girl from a red and white checkered cookbook titled Good Housekeeping offered to her by her grandmother. From the time she was given the cookbook, Erica immediately started experimenting with recipes, which soon blossomed into meals for her family.

Erica went on to attend Clark Atlanta University and earned a degree in Business Administration. She landed her first job at Target as an Executive Team Leader. Even at Target, she won food contest amongst her peers. It wasn't until years later that Erica entered a cooking contest with Lea & Perrins and Foodnetwork.com, that she really started to craft for making amazing dishes seriously. Erica ultimately became the grand prize winner of that contest. But it wasn't until she was making breakfast for her husband one weekend morning that she realized that something was missing from the grocery aisle, good breakfast. Erica left the store an entrepreneur and started Southern Culture Artisan Foods. Erica's mission was to totally re-invent breakfast. She wanted to make food  that was great tasting and clean to eat.

She  started with pancakes, the kind that were light and airy, then decided to have fun with flavors like Vanilla and Bourbon Salted Pecan and Banana Pudding. Erica thought, "these are delicious, but what will people think?" So she asked neighbors, friends, and family to try them and they loved them. With the official stamp of approval, Erica placed the products for sale April 2012 and the rest is history. So now we are all  on a mission to save people from drab, boring breakfast and give them life with carefully hand-crafted batches of goodness. Everything we craft is hand made, all-natural and contains no genetically modified ingredients. Finally, we can eat a breakfast we are proud of.

On Today’s show Erica will share:
- How she has reinvented the pancake mix
- How she prepared for Americasmart in 2 weeks and made $80,000
- How she landed Nordstorm
- How cold calling TJ Maxx got her a $19,000 order in just 3 weeks
- Why she was rejected from ABC's Shark Tank in Season 4
- Plus much more...

 
Useful links:
http://www.viviantenorio.com/012-erica-barrett-founder-of-southern-culture-foods


COPYRIGHT © 2014  VIVIAN PRODUCTIONS LLC

Sam Polk is Founder and Executive Director of Groceryships and a recovering Pancake Addict. He is a graduate of Columbia University and holds the Chartered Financial Analyst (CFA) designation, which he earned during his eight years as a bond and derivative trader for Bank of America, and King Street Capital Management. After leaving Wall Street in 2010, Sam spent the next few years writing a book and doing volunteer work in Los Angeles through organizations like My Friend’s Place and Aviva, before founding Groceryships. He speaks regularly at jails and juvenile detention centers about recovering from addiction, and is passionate about helping children.

On Today’s show Sam will share:

-How and why he walked away from millions of dollars a year
-Why he wrote the New York Times article
-How he's now living a life of purpose and service
-He shares the spiritual teachings that changed his life
-He tells us what Groceryships is and why he started it
-How he plans on scaling his non-profit
- Plus much more...

 
Useful links:
http://www.viviantenorio.com/011-sam-polk-former-wall-street-millionaire-and-founder-of-groceryships


COPYRIGHT © 2014  VIVIAN PRODUCTIONS LLC

In 2006, Brad Gruno, founder and CEO of Brad's Raw Foods, drastically changed his life by adopting a raw food diet. In a matter of months he lost 40 lbs., his cholesterol levels normalized, and ultimately he was able to unlock a youthful vitality he hadn't experienced in years. His personal quest to eat better and feel better led to the creation of Brad's Raw Foods.

Eating a plant-based diet primarily consisting of salads and green smoothies, Brad longed for that familiar crunch we all know so well. He began experimenting in his kitchen in 2008, and eventually perfected a snack that was delicious and relentlessly healthy. Encouraged by family and friends, Brad began selling his homemade chips at Farmer's Markets and local health food stores. Their popularity was undeniable, persuading the long-time entrepreneur to leap into the natural foods industry head first. The rest, as they say, is history.

Today Brad's Raw Chips and Raw Leafy Kale are available nationwide in a wide array of flavors and provide a healthy alternative to standard American snack foods. They're not baked or fried, and are dehydrated at or below 115 degrees to preserve essential nutrients and enzymes that enhance digestion and dramatically increase energy levels.

-How he had to start his entire life over at 48 years old
-How he went from working in construction to making $20 million dollars a year
-How he got his health back and lost 40 lbs in 3 mouth by going RAW
-How he got into his first 50 health food stores
-He shares the story of his first meeting with Whole Foods Market
- Plus much more...