Gail Becker founder of CAULIPOWER
In this delicious interview, Nathan Chan sits down with CAULIPOWER founder Gail Becker to find out how she took her ecommerce company from $0 to $100M in just 3 years.
Becker takes us on her tasty food brand journey, from her experience in corporate life as a marketer, to branching into the unknown to create something she wanted to see on the market: more food options for celiacs.
Listen in as she discusses the process of getting her product into 25,000 stores on her first try and the future of Amazon.
This interview is perfect for anyone interested in entering the food industry, as Becker lays out everything she has learned along the way. And why in life, you should do something that you love.
- Becker discusses how she first decided to start CAULIPOWER, and why her frustration with lack of celiac food options pushed her to create her own
- Her journey from working in marketing to creating her own business
- How she hit $100m in 3 years and how CAULIPOWER got such exceptional growth
- What she believes is the hardest part of every journey
- Becker discusses how others can start their own food business, and what she did
- Working with Wholefoods
- Why Becker believes you need to hire people who you can learn from
- Becker’s advice to others, and why now is the time to start your own business
Full Transcript of Podcast with Gail Becker
Nathan: The first question that I ask everyone that comes on is, how did you get your job?
Gail: Well, I had no experience, so if I applied for the job of being the founder and CEO of CAULIPOWER, I definitely would not have gotten it. I suppose you could say the only reason I got it is because I made it myself and I did that because I got really tired and frustrated with seeing what the industry was putting in gluten-free food. I’m the mom of two boys with celiac disease and I got really frustrated and you could definitely say CAULIPOWER was born out of a frustration of waiting. A few more reasons than that as well, but that’s a good place to start.
Nathan: Wow. That’s awesome. Look, I actually have a lot of food allergies. I’m allergic to dairy egg, Sesame peanut, coconut, all nuts. I’ve never had chocolate or ice cream in my life. I don’t have celiac, but I understand it can be difficult navigating to finding things to eat. I’ve had food allergies my whole life. I’d love to hear how did… Obviously your two sons have celiac and that’s how the idea was born, but when did you start CAULIPPOWER, how did you just get started?
Gail: Sure, let me take a step back. I worked in corporate America for many years. I worked in marketing and after a number of years, I became very disenchanted with what I was seeing in corporate life. I knew I wanted to make a change, but I didn’t really know what that would be. Around the same time when I started to see all this frustration that I had, my father passed away and he was an immigrant to this country. He came here with nothing and he built a small business, very small business. But he owned his own home and was very proud. When he passed away something inside me really changed. I knew I wanted to do something more meaningful, but I didn’t really know what that was.
Around the same time… I do have… I am the mom of two boys with celiac and I stumbled across cauliflower crust pizza is on the internet. I didn’t invent it. The day I looked, there were 569,000 recipes. I picked one. I couldn’t even tell you which one I picked. I made at one time and a couple of weeks later one of my sons said, “Hey mom, are you going to make that cauliflower crust pizza again?” I said, “There is no way I’m making that again. It took 90 minutes to make a pizza crust after I got home from a full day of work.” But I said, “I’ll tell you what, I’ll find it for you.” I looked everywhere and I couldn’t find it. I took all three of those things, my disenchantment with corporate life, the passing of my father and this desire to do something that would actually help people.
Three, the realisation that I can’t be the only person who thinks 90 minutes is too long to make a pizza crest. I put all those things in a proverbial blender and what I came out with was, I know I’m going to leave my job and start a company and call it CAULIPOWER. That was in May of 2016.
Nathan: Yeah. Wow. That’s crazy, because you guys have had incredible growth. I was reading online, you guys are doing over a hundred million dollars a year, is that correct?
Gail: Last year we touched a hundred million. Yeah.
Nathan: Wow. That’s exceptional growth. Before we get into that… Because we were talking offline before recording, I was saying maybe starting is the hardest part and you were saying, well look that maybe not, maybe where I’m at now is the hardest part. I’d love to work our way up to the journey, but exceptional growth. I’d love to start with, okay, if anyone watching, if they want to start a food brand, where do you start? What do you do? You’ve got your recipe, is that proprietary? Did you have to…? How do you work that part out to just even begin with?
Gail: Yeah. I didn’t really have much more than an idea to be honest with you, but I knew that… There are lots of ways to start a business and certainly lots of ways to start a food business. You have a particular recipe for something, you make it, you share it with your friends, you take it to the farmer’s market, you start selling it around, you sell online. That is a great way to start a food business. That is not my way to start a food business. What I did was quite opposite. I made cauliflower crust pizza one time. I said, I’m never making that again. I did a little bit of research. I saw that I wasn’t… I figured that I must not be alone, so I hired a lot of consultants to teach me about the food business, to help me find a manufacturer to get started. I was like a sponge, I’m still a sponge to be honest with you. I still learn something new every day.
I think one of the mistakes that a lot of founders make is that they feel because it’s their company that they have to know everything. Really when you’re a founder, you have to be super confident in what you don’t know, then you have to hire around you. And that’s what I did. I hired people who knew the business because I didn’t. Then for my part, I knew a little something about marketing. So we became a very marketing led brand.
Nathan: You launched in 2016. How long did it take…? Sorry.
Gail: Well, I was going to say, I left my job in May of 2016. We launched the company in February of 2017.
Nathan: Okay. It took you about eight months, you would say, to work with the consultants to get your first product to market, get the branding, the packaging. How did you guys get your first batch of customers? Did you go to the farmer’s market or you went straight to retail or…?
Gail: Well, I mean, for me… Again, there is no wrong paths, but for me I did fairly well in corporate America and I had a good job and there were lots of parks and I knew that if I was going to leave all that, I would have to do something that was really going to make an impact. To be honest with you, I knew that had to be big, that I had to start out big. I also knew that I wanted to have, and capture and leverage that first to market advantage and that’s what CAULIPOWER had the potential to be. I had to start out big and I had to capture a lot of Mindshare very quickly.
Our first customer was actually Whole Foods in the Southern Pacific region, 30 stores. Whole Foods has this programme where if you live in the region, you can pitch for product to the local region. Well, I happened to live in Southern California, so I pitched the local… I literally just brought a styrofoam case full of my first pizzas and left it there. I couldn’t even meet with anyone. The assistant said, no, no, you can leave it with me. It’s like leaving your child with a stranger. You never forget where you are. A week later, I got an email from the buyer at Whole Foods, said we really liked your product. We’re going to bring it into 30 Whole Food stores.
Nathan: Wow. That’s amazing. How long did it take…? What does it look like when you work with a retailer like Whole Foods? Because sometimes I hear stories where these purchase orders, you need capital to fund the purchase order and all this stuff. Was that difficult or was there anything that you had to navigate there that you could share with our audience around that?
Gail: Yeah. I mean… Look, I would… Yes, of course it was hard and it’s very expensive and depending on the product, the startup costs can be tremendous. Frozen food is not an easy place to start. I wish someone had told me that then. If they had, I probably wouldn’t have done it. But frozen is the most competitive space in the grocery store because it’s the most limited. But you know what I would say is that, I think one of the things that I struggled with very early on is going… I started an industry I knew nothing about, which is not always the case. But for me, I wasn’t just starting a business, I was learning an entirely different industry. Along with that industry came in entirely different language. There were words and acronyms and processes that I had no idea what people were talking about.
And one of the things when I remember thinking very early on, particularly in the frozen aisle where we were up against some huge multinational global corporations, and then there was tiny little CAULIPOWER, I remember thinking that I had to pretend to be bigger than I was. I had to project that girth. What I realised really early on is that there are so many people I met along the way, so many buyers, so many retailers, brokers, what have you, who were cheering on the David, who were cheering on the founder and the entrepreneur. I took advantage of that, and I learned from them, and I asked them for help and they offered me help even when I didn’t ask for it. I listened and I learned. Those early supporters within the industry, I will never forget.
Nathan: Yeah. That’s really good advice. I’m curious, so you got your first purchase order through Whole Foods. I wanted to stock in 30 stores, obviously you were able to fulfil it and did you… You didn’t have to raise any capital to fulfil it?
Gail: I didn’t have to… No, I self-funded my business for initially, not too long after, but I did initially. I use a little bit that my father left me. I used my savings. I maxed out all my credit cards. I sold my clothes online. I mean, you name it. I did it. It was part of the journey for me. It’s something I never had a chance to. There were… As stressful as it was, there were times in that part of the crazy ride that I really miss, and although I still live very much like that, but it really built a very powerful beginning to the story. Then you asked about funding after that. I’m sorry.
Nathan: Yeah. What happened next? You were able to fulfil the first purchase order, but you said after that you took on funding. Was that to fulfil? Because you guys are in… I’ve got some numbers here over 25,000 retailers.
Gail: Yes. We were in over 25,000 retailers. Basically we started in those 30 Whole Foods stores. They sold out and then the distributor sold out, and then we got orders from… We went to a food show and we had people taste our product and they kept ordering and we just exploded from there. I brought on funding when I was going into Walmart. Walmart was a very early believer in CAULIPOWER. They took a chance on the brand. They took a chance on me and it’s created a really nice mutually beneficial relationship, but it was a big hefty lift and I needed funding to help get into Walmart.
Nathan: Yeah. I’d love to talk about distributors or brokers, your first retailer, because we don’t… Usually a lot of e-commerce brands we talk to, they’re generally direct to consumer. I’m not so much on the retail or wholesaling side, so I’d love to go a little bit deeper with you on that. Once you got into Whole Foods, things really started to take off. After the food show and you guys sold out and you said you work with a distributor. Is that how you ended up getting into so many retailers, you work with the distributors and brokers or you just got your business dev head on and just went crazy?
Gail: I did hustle. I did definitely hustle. I went on every single sales call myself and still go to a lot of them. Because we are a frozen products, it’s really hard to go direct to consumer. We are sold on Amazon and we do very well on Amazon, but frozen shipping is still very expensive. It’s really hard to build a business around a frozen shipper. That much I knew, even though that would have certainly been a much easier way to go. What ended up happening is ultimately when you go through retail, the distributors for the most part become your customers. Some retailers buy direct, which is great, but a lot go through distributed. Well, I had no idea of any of this. I didn’t even really know what a distributor was and I remember there was this really interesting push and pull between Whole Foods and their distributor, because it was only 30 stores hopefully. I mean, which they have 400. They were trying to get the distributor to bring us in. Well, the distributor was like, well, I’m not going to just… Like this little brand that is just going to go in 30 stores and you didn’t order very much of it. Why should I bring you in? Then I got stuck in the middle of this push and pull, and I remember… and they were based up north, the distributor in Northern California.
I actually lied and I said, “Hey, I’m going to be up north tomorrow.” I think I said, “I’m going to be up north tomorrow, could I stop by? I can bring you up a drink from Starbucks? She said, “Well, we really don’t take meetings. I’m sorry.” I said, okay. Then a couple of hours later, she said, “Well, actually I haven’t had a Frappaccino in a while.” I said, “My God, great.” I literally drove to the airport and got on a plane, went to Northern California, stopped at Starbucks, got her a Frappuccino and from there she bought into the CAULIPOWER mission and she brought us on, and I have tonnes of stories like that through a lot of our retailers and a lot of our distributors.
Nathan: Yeah. Well, that’s a great story. Well, this is crazy.
Gail: It is nothing but crazy, absolutely.
Nathan: I’m curious as well around the product and the early stages where you said you worked with a lot of consultants. Can we dive a little deeper there, like how many, what are their skills and expertise? Because I think that’s really smart and that’s a really good takeaway because sometimes when people say, I want to start a business, don’t know where to start. Maybe they do have an idea, but they feel so helpless because they don’t have that support. They don’t know anything because that’s usually often the case. You don’t know anything about the industry. You just got a passion for it or scratching the itch. I’d love to hear about that.
Gail: I did have a lot of consultant, and it was really important for me to be a sponge and I had different consultants to teach me different parts of the business. I had one that really walked me through manufacturing and helped me find a manufacturer and explained to me what that process was like. I had a consultant to teach me sales because I didn’t really know what sales were. I remember for days he flew to Los Angeles and we would just, for three days, just went to different grocery stores and we just walked through the aisles and he would tell me how it worked and told me what the buyers did, what the brands do, where the manufacturing in this ecosystem.
I basically hired someone to teach me almost every part of the business until I could afford to hire people. I think when I talk about Expo West and we went to that first show where was really the show that defined us and introduced us to a lot of people, there were three employees that… There was myself and this woman who helped me fill out just an inordinate amount of paperwork and then my sales guy. And that weekend we cooked probably close to 1200 pizzas, which has to be some Guinness book of World Record. Then we just grew from there.
Nathan: Yeah. Well, and oftentimes it’s actually quite difficult to find good help like good consultants, good agencies. How did you know if they were legit or the real deal that could really help you and they’re the right people to learn from?
Gail: It was hard. I made some really good choices and they were informed and I got referrals and then I took a lot of flyers and those worked out well and I took a couple of flyers that didn’t work out so well. As the brand grew, we got more choices. There are a couple early on that, those were my only choices. I only had that to do, I could only find this broker to help me and I could… The bigger we got, the more that I was able… had a little bit more sway to try and convince other people to work with us or work for us or help us in some way.
Nathan: Yeah. Okay. Interesting. I’d love to talk more about that growth around how many retails, the explosion of the brand? Because obviously it’s a great product and you said something interesting to me at the stop where you said you wanted to go big. You wanted to really take the market. Is that because you want it to be a category king in this space? I’d love to talk about the mindset there and how you’ve really grown this brand. What do you think it is besides having a really great product?
Hey guys, I hope you’re enjoying this episode and learning a tonne. As you know, in this series, we interview some of the greatest founders of our generation to find out how they did it. However, if you’re thinking of starting your own business and you want to hear from some incredible stories from everyday people like you or I, who are actually in the trenches, only been building their business for maybe one year or two years. They are building right now and the really early stages, but they’re getting success. You should come and check out our new podcast From Zero to Foundr hosted by our community manager, Mollie Flynn. These are in the trenches stories from our very own successful students that have gone through some of our programmes. People just like you who are deep within the process of building their very own successful business. These are the founders of tomorrow. You can find the, From Zero to Foundr podcast on all platforms and remember it’s Foundr without the e. All right, now jump in the show.
Gail: I think it’s three things, to be honest with you, at least in the case of CAULLIPOWER. I think one, our timing was really good. In fact, I could argue that maybe it should have even been a little sooner, but the timing was spot on. We caught the wave of a number of different trends that for whatever reason, the big guys didn’t see. They were hiding in plain sight. I always say I didn’t invent cauliflower crust pizza, but I just brought it to life and made it more accessible to people. The second thing that I think we did right was our marketing. I think because we were outside of the industry, we approached everything in a bit of a different way. Our packaging, the look, the feel, I mean, all of it, the stories that we sold. We broke a lot of rules in our marketing. We had a bit of a funny irreverent voice, we don’t take ourselves too seriously. We like to bring joy to people. That was very different than a lot of what was out there.
Three, I would say that if the old adage is true about real estate location, location, location, then it’s even more true in food taste, taste, taste. I think we offer a suburb product that no one else has been able to replicate.
Nathan: Yeah. I love it. I’d love to talk about the marketing piece because it sounds like you’ve done really well in corporate America. You were at alderman and also VP of comms at Warner Home Entertainment. You spearheaded PR, so you’ve got some great experience there. I’d love to tap into that a little bit, because when you think about retailers, you think about the refrigerated area. Your everyday consumer, they probably don’t know CAULIPOWER, but they’re going to… you’re going to be amongst a sea of different other products. Where you very strategic there on the branding and the design and the packaging to really stand out amongst the sea of other products?
Gail: Yes, absolutely. In fact, I think when an entrepreneur starts out, you have to figure out pretty early on, for you, what rules you’re going to follow and what rules you’re going to break. For us, one of the rules that we broke is we’re not going to have our box look everybody else. In fact, we’re going to put big black letters right over the pizza, which I can’t tell you how many times people said to me, you don’t want to do that. Or I had graphic designers say, “Let me fix that for you.” But it really worked for us and it was different and we stood out and I think that definitely had a positive impact.
Nathan: Yeah. No, I think that’s really, really spot. I’d love to talk to you as well about, as the business has grown, how has things been on the team building side? Because to support a size of company that you’ve built in such a short amount of time, especially for your first company. It’s so impressive. How’s things been on the team side even bringing manufacturing? You must have warehouses all over the country storing and you have to have these big refrigerators, that side of things must be really challenging. Right?
Gail: Well, there are a lot of cold storage facilities and so forth around the country that you pay to store your… It’s all part of the supply chain. As for our team, it’s funny. We have two types of people at CAULIPOWER, I always say. We have the type of people who have worked in food for many, many years, and they love working in food. They worked in some big food and they worked in small food and they just have always worked in food. I learn so much from them and they really come with a really great perspective.
Then we have the people like me who just wanted to take a chance and just wanted to try something entirely different and never worked in food a day in their life, but always loved it and wanted to try, and was intrigued with CAULIPOWER and took a chance. It’s a really interesting and dynamic mix of people that has resulted in what is undoubtedly the best team in the business. I mean, I am amazed at what this team is able to accomplish on any given day and every given day, particularly through the pandemic, which in and of itself has just presented a number of challenges, not just for CAULIPOWER, but for all food companies. But the team is not just brilliant and experts at what they do, they’re really passionate. I don’t think that’s easy to replicate and I don’t think a lot of other companies, particularly in big food have been able to replicate that passion. I think it’s our secret sauce.
Nathan: How did you find those people? Because usually what happens with the companies as they grow through certain stages, some people… It’s just a different way, it’s different way of operating. How did you find those right people and really navigate that along this journey?
Gail: Certainly referrals, certainly LinkedIn and all of that. Then, as we got bigger and bigger people would send us the resumes. I mean, I think I was shocked the first time that someone sent me their resume and really is, “You want to work here?” It was great and it was… I think a lot of people end up leaving corporate America because they are looking for something more. They are looking for a different cultural experience. They are looking for a workplace that is very welcoming and inclusive, and that doesn’t always happen in corporate life. I think we’ve been able to maintain that and it’s very precious and we’re very… we never want to disturb that. I’m so fortunate that we still have that today.
Nathan: I’m curious as well. When it comes to the speed of growth, where do you find that you’ve spent most of your time? Is it in product? Is it in marketing or is it in hiring and team building and leadership? To get that growth, where is… If you could give us a breakdown of your time, where do you think majority is spent of, is it 75% product, 25% marketing and 5% team? You get what I mean? I’d love to know.
Gail: Yes, yes and yes. It’s a hundred percent all of those things. How about that? I don’t know, the clock seems to have gotten more hours in it since I started CAULIPOWER. Look, I’m a big believer in hiring the best people and listening to what they say and let them do their thing and I do do that. I’m obviously very close to marketing just because that was where I came from and I feel I always want to make sure that our tone and our brand always comes through and I’m obviously very close to that. Innovation is another area that, personally, I love. It’s the core of CAULIPOWER. We are continuously innovating. We have some new products coming out in early 2021. We like to be first, we like to be never before DUNS and all of our products that has served us very well.
Then obviously trying to build the team and oversee operations. I have a wonderful chief operating officer who oversees our operations, but obviously there were a lot of things that require my time. The answer to that question probably varies week to week. Some week it’s just operations, some weeks it’s just teams, some weeks it’s just marketing. But it all gets pretty evenly split across the year.
Nathan: Okay. When it comes to products, obviously you started with the pizza base, and now you’ve moved on and you’ve produced other products. How do you know when to work on that next product?
Gail: Well, so most people don’t realise that it takes at least about a year to get from your brain to your stomach. If you can see something and by a year later, you can actually eat it. Probably… That’s generous, some things take much longer than that. I have products that have taken much longer than that. It’s important then to continuously be innovating because what… We’ve tried a lot of products that I’ve never seen the light of day because we just couldn’t get it right. We spend X amount of months on something and then we have to scrap it because it’s just not working and then we move on to the next one.
We always have a number of different product innovations going on at the same time, hey, everything that we make at CAULIPOWER has to sit at the intersection of taste, health and convenience. I think when you go down the freezer aisle, it’s really easy to get one of those things. If you’re lucky, you can get a fair amount of products that have two, but trying to capture all three of those things is really, really hard and at CAULIPOWER we don’t innovate or launch anything that doesn’t meet those three attributes.
Nathan: When you said some don’t work, how do you know if they don’t work? Do you do a small test run in a few stores in Walmart or do you bring in-?
Gail: …… manufacturing is just doesn’t work. We can get the nutritionals right, but it doesn’t taste right. It doesn’t taste good enough. Or you can get the taste there, but the nutritionals aren’t good enough, or the price comes so high, no one’s going to buy it. It really is a very delicate dance. I can tell you a funny story about our chicken tenders, which are very popular. We used to have a baking mix that we had for a while. It was just becoming popular, hadn’t been in market too long. We were contacted by one of the people we sourced one of the ingredients from, they couldn’t make it anymore. That would have meant a six month delay in getting that product again, making that product. So I made the decision to just kill it, and that was hard. That was really hard because I had spent a long time coming up with it, long time and a lot of money. I had a bag lying and I thought…
One day I thought, I wonder if you could coat a chicken with that and then put it in the air fryer. I just thought I bet you could. So, I did. I took the old bag of [inaudible 00:35:52] mix. I coated chicken tenders around it. I put it in the air fryer and when it came out, it was fantastic. I served it to my husband, I didn’t tell him what it was and he just kept eating it. I said, “isn’t that good?” He’s like, “Yeah, they’re chicken tenders.” Then I told him, none. It’s a great example of how something can always come out of nothing even… Look as a founder, you fail so many times. I have made fail so many times and sometimes even the failures are for a reason and our chicken tenders could never have been born if we didn’t fail at the baking mix.
Nathan: Yeah. That’s a great story. You struck me as someone that is quite fearless, the fact that you had a crack at these brands for your two sons and that’s how it was brought to life. But you said you maxed out your credit cards, you took all your savings and put everything you had into this in the early days, and you didn’t know what you were doing. You didn’t know… Did it would work? Has that always been there?
Gail: Of course not. I mean, I never, in a million years, never in a million years. I thought I’d have a nice little business, maybe I could pay for the roof over my head and have a nice job and not have to work in corporate life anymore, and maybe hire a couple of people and that was it. I wish I could tell you that I always knew that this was what it was going to get. I certainly did not. I think that’s okay. I think that is what made me fearless, because when you started the call, you said that a lot of people who were early in the journey listen to this podcast. You said it was much harder than it is now and I challenged you on that because the difference is now I know what it could be, and that makes the stakes so much higher. And there’s so many more people depending on me and depending on the business and depending on the food to be on shelves. I feel that pressure every single day, and there was something…
If you do have young entrepreneurs listening to this, I just want to remind them to cherish that time working in your home office. I mean, now we’re working in home offices for different reasons, but I worked in my home office for nine months before anyone knew what the hell I was doing. I really oftentimes miss those times because I wasn’t risking anything because it wasn’t anything. So, just remember to cherish that time, because it won’t always be like that.
Nathan: Yeah. No, that’s great advice. I’d love to know what’s next? What’s exciting for you? Incredible growth, amazing success for your first business. What’s next?
Gail: We have a bunch of new products coming out that I’m very excited about, some new categories that we haven’t been in before. I’m very excited for that. I also look forward to a day when the pandemic starts to wane and we can resume normal life and I can see all the colleague power team again, because I miss them all very much. We’re all working remotely and I miss seeing other people in the Food and Foundry Community. We were all very close. It’s a very tight knit community. I mean, if you think about it… Think about how welcoming the food business is even for someone me that had no experience in it. I mean, if I had gone into the copper pipes, would the copper pipe industry have welcomed me so much? I don’t know. Maybe they would have, I don’t know. But whatever industry that your listeners are in, it’s a really special time starting the business.
Nathan: Yeah. I agree. I’d love to hear your take. Do you think now is a good time to start a business or it’s a risky time because of everything that’s going on?
Gail: In fact, I have… I would argue it’s a really good time to start a business and I’ll tell you why. A lot of times, myself included, I tried to start the business when I was working in corporate America. But you know what? I couldn’t because the job was too big. I travelled all the time, I had two kids to take care of. There was no time. There was no time trying… I had to try and start this business between the hours of two and 4:00 AM and I finally realised I can’t do this. Well, one of the things that COVID has brought, we’re all at home. There’s no travel, lot of people are working from home. So why not use that extra time to build something and to follow your passion and do something that you really love? It’s funny, no one ever said to me in my entire life, you should work at something you love.
Gail: No one ever said that to me. You should be successful; you should do this. You should keep climbing the corporate ladder, but no one ever said, just do something you love, just spend time doing something that makes you happy. No one ever said that. I think one of the things that the pandemic has done is it’s made us all reprioritize life. We realise how important it is to spend time doing things that you love, because quite frankly, we don’t know what tomorrow brings. So, I think when you think about that recognition of the fragility of life, you look at your ability and your time to spend time creating something that you never could have in the old universe, plus there’s never been more problems to solve. There is never been more problems to solve than there are right now. If you take all of those things and you put them in your proverbial blender, then what are you going to come out with? You’re going to come out with now is a perfect time to start your passion.
Nathan: Yeah. I agree 110%. It is a crazy time right now, but look there are a lot of problems and that’s how a lot of really successful companies have started during recession. Well look up, we have to work towards wrapping up. It’s been a great conversation, really enjoyed the scale. I’m just so amazed by the success you’ve had. It’s just incredible. Did you have any final words of wisdom that you’d like to share before we wrap up?
Gail: Well, it’s something I say quite a bit, but I started this business a little bit later in life. I think there’s never… which makes you think about time and the right time to start a business. What I always say is starting a business, it’s like having kids. If you wait for the right time, you’re never going to do it. There’s no little magic bell that you’re going to hear twinkling in the night that’s going to say, my God, now it’s the perfect time. You just have to do it and you have to bet on yourself because no one else ever will.
Nathan: Yeah. I agree 110%. Where’s the best place people can find out more about CAULIPOWER?
Gail: Go to eatcaulipower.com is our website. You can also follow us at CAULIPOWER on Facebook, Instagram, Twitter, and I have a special coupon for your listeners-
Gail: Free product. All they have to do is DM us at CAULIPOWER and on social and use the code Foundr F-O-U-N-D-R, and we will send you a coupon for a food product.
Nathan: Well, amazing. Thank you so much.
Gail: Thank you. No, it’s our pleasure.