The Food Institute Podcast

The Food Institute Podcast

The Food Institute Podcast leverages the Food Institute's 90-plus-year history to provide actionable information and insight to food industry professionals.

  1. From Side Hustle to Shelf Staple: The Building of Mike’s Hot Honey

    MAR 24

    From Side Hustle to Shelf Staple: The Building of Mike’s Hot Honey

    How does a trip to Brazil, a stint in the music industry, and an apprenticeship at a pizzeria all come together to form a new style of condiment that would take the world by storm? Mike Kurtz, founder of Mike’s Hot Honey, shares the story of his company’s founding, how the swicy trend is propelling his business, and how CPG partnerships continue to inspire the brand’s fans.  More about Mike’s Hot Honey: Mike's Hot Honey has been elevating everyday food experiences since 2010, when its first drizzle on a pizza at Paulie Gee's in Brooklyn sparked a nationwide sensation, creating a new category of pizza topping.  Mike started selling his hand-made hot honey bottles to the pizzeria's patrons and local businesses, fueled by popular demand. Today, Mike's Hot Honey can be found in thousands of restaurants and retailers across the country, with the same original recipe inside. Using 100% pure honey infused with real chili peppers, its one-two flavor punch of sweetness then heat makes any dish more dynamic, from the original pairing on pepperoni pizza to chicken, cheese and charcuterie, vegetables, ice cream, dressings and marinades, cocktails, and much more.  More about Mike Kurtz: Born and raised in Amherst, MA,  Mike Kurtz graduated from Umass-Amherst in 2005.  After college he embarked on a career in the music business in NYC where he worked in A&R and Music Supervision. His passion for pizza led him to become a pizza apprentice at Paulie Gee’s pizzeria in Brooklyn where he began sharing his homemade Hot Honey for customers to drizzle atop their pizzas in 2010. Folks started asking for ‘Mike’s Hot Honey’ to take home, so Mike began bottling and selling it off the bar at the restaurant and Mike’s Hot Honey Inc. was born.  16 years later, Mike is still based in Brooklyn, NY and Mike's Hot Honey has become a household staple, featured at tens of thousands of retailers and restaurants across the country.  Learn more at: http://www.mikeshothoney.com.

    34 min
  2. Unraveling Uncertainty in Tariffs and Global Trade

    MAR 9

    Unraveling Uncertainty in Tariffs and Global Trade

    This Episode is Sponsored by: CBIZ While many food industry professionals were hoping that the Supreme Court ruling on tariffs would elucidate the current global trade environment, it appears that it may have added more uncertainty than before. CBIZ’s Lou Biscotti and Mark Baran, and former Customs expert Michael Contino, all join The Food Institute Podcast to provide clarity and actionable insights. More about CBIZ: From farm to fork, optimize operations, control costs, and prioritize profits. CBIZ teams work across the supply chain—supporting agribusinesses, manufacturers, distributors, processors, importers, restaurants, retailers, and hospitality concepts in achieving their goals. CBIZ, Inc. (NYSE:CBZ) is a publicly traded, leading professional services advisor to middle market businesses and organizations nationwide. With unmatched industry knowledge and expertise in accounting, tax, advisory, benefits, insurance and technology, CBIZ delivers forward-thinking insights and actionable solutions to help you anticipate next steps and accelerate growth. We help your organization navigate challenges, turn risk into opportunity and drive sustainable, long-term excellence — where you are today and wherever you want to grow. Our 9,500+ team members across 23 major markets provide top-tier industry expertise with local delivery, relationships and support. To learn more, visit https://www.cbiz.com/. More about Louis Biscotti: Louis Biscotti is the national leader of CBIZ’s Food and Beverage Services group. He has been an entrepreneurial leader in accounting for over 40 years. Mr. Biscotti has focused his efforts on improving his clients’ growth and profitability and has guided many companies in their development from small emerging entities into organizations worth hundreds of millions of dollars. While his clients represent a variety of industries, he is particularly well known for his work in manufacturing and distribution, especially with food and beverage companies. An active member of many local chambers of commerce, Mr. Biscotti served as a trustee for the Foundation for Accounting Education and was a board member of the New York State Society of Certified Public Accountants (NYSSCPA). He is a former president of the Accounting Circle and an Executive Advisory Board member of St. John’s, his alma mater, and Molloy College. More about Mark Baran: Mark Baran is a Managing Director in the National Tax Office. He has more than 25 years of tax, transactional and legal experience advising publicly-traded and private companies, regulated financial institutions, investors, high net worth individuals, and government agencies. Mark’s practice areas include providing tax consulting and transactional services to a broad spectrum of clients and industries including the public sector. He routinely provides tax opinions on the tax implications of proposed transactions, products, services and initiatives, and serves as a firm resource in the areas of financial services and products, regulatory compliance and planning, lending transactions and payment obligations, tax information reporting, expert witness support, asset management and tax controversies. More about Michael Contino: Mike began his career with U.S. Customs in 1973 and concluded more than three decades of service in 2007, serving under seven Presidential administrations and working across three major U.S. tariff frameworks: the Hawley-Smoot Tariff of 1930, the Tariff Schedule of the United States (TSUSA) of 1968, and the Harmonized Tariff Schedule of the United States (HTSUS) of 1986, which now underpins the global tariff system adopted by more than 160 nations. Over the course of his career, he held numerous leadership and technical roles, including Import Specialist, Assistant to the National Import Specialist, Supervisory Import Specialist, Division Director, Operations Officer, Field National Import Specialist, and ultimately National Import Specialist.

    40 min

Ratings & Reviews

4.4
out of 5
7 Ratings

About

The Food Institute Podcast leverages the Food Institute's 90-plus-year history to provide actionable information and insight to food industry professionals.

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