In this episode, Kiki — co-founder of Sourmilk — breaks down how she built a sold-out yogurt brand in record time. In just 10 months, Sourmilk landed on shelves at two NYC grocery stores, sitting right next to industry giants like Chobani. Was it luck, relentless hustle, or the right partnership at the right time?

Kiki shares how social media became her most powerful growth engine, what she’s learned from building a company with her best friend, and the strategic steps (from corporate catering to neighborhood drop-offs) that shaped Sourmilk’s go-to-market playbook.

Chef Cipollone knows what it takes to earn a Michelin star — and more importantly, to keep one. In this episode, he shares how years in top kitchens shaped his approach to leadership, creativity, and building a team that lasts. We talk about the mentors who pushed him, the lessons behind Francie’s success, and how his new project, Allegretto, brings together design, energy, and heart in a whole new way.

Chef Cipollone knows what it takes to earn a Michelin star — and more importantly, to keep one. In this episode, he shares how years in top kitchens shaped his approach to leadership, creativity, and building a team that lasts. We talk about the mentors who pushed him, the lessons behind Francie’s success, and how his new project, Allegretto, brings together design, energy, and heart in a whole new way.

Logan started out as a Paulie Gee’s fan — now he’s behind the counter running his own location in Gowanus. In this episode, he shares how a love for great pizza turned into a full-time pursuit, what he learned opening a restaurant in New York City, and why consistency, community, and craft matter more than ever in the food business.

Chapters

01:05 The Journey into Pizza Making

04:39 Training and Learning the Craft

07:23 Experimentation and Creativity in Pizza

08:07 Expanding to Gowanus: The decision Process

10:44 Working with Family: The Brother Dynamic

11:21 Challenges in Opening a New Location

14:26 Navigating Competition in the Pizza Industry

18:21 Understanding Cost Structures in Restaurants

20:21 Trends in the Pizza Industry

22:07 Rapid Fire Questions and Personal Favorites

This episode is full of energy, grit, and heart — just like Kiah herself.

After years in the Bay Area restaurant scene and co-founding Far Out Catering, Chef Kiah Fuller took a leap to start Plated by Chef Kiah — a private dining brand that brings high-end experiences to people’s homes and communities.

In this episode, Kiah shares what she learned from her time in fine dining, the scrappy early days of entrepreneurship, and how she’s building a business rooted in artistry, inclusivity, and joy.

Chapters

01:17 The Impact of Studying Abroad in Florence

02:24 Navigating Culinary School and Fine Dining

06:23 The Birth of Far Out Catering

09:08 Adapting to the Pandemic: Flexibility and Resilience

12:02 Lessins Learned and Future Aspirations

14:49 Introducing Plated by Chef Kiah

17:10 Building Online Prescence as a Private Chef

18:52 Creating sustainable Menus

23:36 Advice for Culinary Graduates

In this episode of The Way In, I sit down with Daniel, the new owner of three PingPod franchise locations in Williamsburg, Downtown Brooklyn, and the Lower East Side.

Daniel shares what inspired him to move from investor and advisor to franchise owner, his transition from analyzing businesses to operating them, how he's applying his analytical toolkit to optimize pricing models and community building, and his vision for using ping pong as more than just a sport. Daniel’s vision centers on accessibility, wellness, and human connection.

We also discuss his partnerships with organizations like the Parkinson's Association and where he sees these three locations heading in the years to come.

Chapters

00:00 Daniel's Background in Business Transformation

02:19 Connection to Table Tennis Community

05:05 The Evolution of PingPod and Daniel's Role

07:02 Two reasons for Becoming an Owner Operator

09:48 Pricing Strategy and Community Engagement

11:49 Figuring out the Yield Per Fixed Table

14:07 Marketing and Attracting Local Communities

17:23 Building a Vibrant Table Tennis Community

20:05 Surprises of Franchise Operations

24:23 Concluding Thoughts and Personal Goals for Being a Franchisee

When it comes to protein bars, 99% of the market is dominated by chocolate or peanut butter flavors. Frustrated by the lack of variety, Gene set out to create something different — savory protein bars inspired by international flavors. After hundreds of recipe iterations, he and his mom hand-made 40,000 bars at a commercial kitchen.

Four years later, Afar Foods’ savory bars can now be found in airports across the NYC area. In this episode, Gene shares how he tackled early operational challenges, what it’s like to build a company with family, and his vision for where Afar Foods is headed next.

Chapters

00:57 Gene's Journey from Finance to Food Entrepreneurship

02:49 The Creative Process Behind Flavor Development

06:08 Marketing a New Snack Category: Challenges and Strategies

08:47 Quality Control in Early Production Stages

11:41 Navigating Co-Manufacturing Challenges

14:57 Go-to-Market Strategy: E-commerce vs. Retail

17:59 Building Brand Recognition Through Diverse Channels

21:00 Future Plans: Balancing E-commerce and Retail Growth

22:50 The Role of Family in Business Operations

25:58 Adjusting to the Entrepreneurial Lifestyle

29:01 Funding and Maintaining Control in Business

29:52 Rapid Fire Questions: Insights and Aspirations

From her early days as a hostess at COTE Korean Steakhouse to partnering with wine bars across New York City, Jennifer has carved her own path with Club Soda — a proof of concept that Chinese dishes and natural wine can be a perfect match. In this episode, Jennifer shares what motivated her to pursue a career in food, how she pushed herself to create original dishes, and the lessons she’s learned running pop-ups. We talk about the balance between intimate 10-person dinners and high-energy events for 100+ guests, and what it takes to prioritize as both a chef and a business owner.

Chapters

00:54 Early Influences and Career Path in Food

02:22 Experiences at Notable Restaurants

04:39 Transitioning to Pop-Ups and Business Maturity

06:24 Inventory Management Challenges

07:52 Cooking for Different Group Sizes

10:11 Planning and Execution of Pop-Ups

12:31 Sustainability and Competition in the Pop-Up Scene

14:55 Cultural Representation through Food

17:12 Mooncake Project and Seasonal Offerings

18:24 Lessons Learned in the Pop-Up Industry

19:57 Personal Reflections on Dining and Appreciation

21:39 Self-Care and Staying Inspired

22:52 Rapid Fire Questions and Closing Thoughts

If you visit Puerto Rico, chances are you'll find yourself exploring the breathtaking El Yunque rainforest. And if you're there, you'll likely go on one of the waterfall hikes that have become a must-do experience. But these adventure tours didn't exist until just 5-6 years ago, when a few local companies began offering immersive outdoor experiences to travelers.

Among the pioneers is Spotin, founded by Bryan. In this episode, Bryan shares his journey of navigating the volatile travel industry - from pivoting after the devastating Hurricane Maria and surviving the COVID-19 pandemic, to ultimately becoming the top-rated El Yunque rainforest tour on Viator with over 10,000 five-star reviews...

Chapters

02:51 The Impact of Hurricane Maria on Business

05:46 Navigating COVID-19 and Business Growth

08:30 The Art of Delegation and Leadership

11:30 Challenges in the Tourism Industry

14:29 Marketing Strategies and Trends in Tourism

17:10 Operational Challenges and Customer Experience

20:13 Volume Game: Keeping Prices Low

22:58 Future Growth and New Opportunities

26:02 Advice for Aspiring Travel Entrepreneurs

28:42 Learning from Mistakes and Innovations

31:39 Rapid Fire Questions and Conclusion

From in-house designer to cofounder of Koi Studios, Anyi has never shied away from taking risks - including sponsoring herself as a foreigner working in the U.S. What started as juggling client needs, design work, and even accounting has evolved into her leading business development at the company. In this episode, Anyi opens up about the realities of entrepreneurship, her hot take on AI in design, her approach to work–life balance, and more.

https://www.koistudios.io/