In the early days, the economics of making organic kombucha - by hand- were not for the faint of heart, recalls Health-Ade co-founder Daina Trout during a tour of the company's production facility in Torrance, CA, with FoodNavagator- USA. "We were making it for $10 and selling it for $5."
But while numbers like that would probably have sent most bean counters running for the hills, the fact her bubbly fermented tea was selling like hotcakes proved she was onto something, and the company has not taken its foot off the gas for six years, says Trout, with production volumes more than doubling to 80-90,000 cases/week in the past 8 months alone.
While Health-Ade is still not profitable, scale and automation have transformed the above equation [it's now supplying 15,000 stores], and the company has a clear path to profitability, stresses Trout.
To read the full article, please visit: https://www.foodnavigator-usa.com/Article/2018/08/03/Health-Ade-Kombucha-CEO-We-re-building-a-plane-and-flying-it-full-speed-at-the-same-time
Although we often highlight the glamorous side of being an entrepreneur here on MyDomaine, there is an undeniable underside to attaining success as the founder of a company. Between developing a business plan, raising capital, and making personal sacrifices, the job is often more challenging (and alienating) than its alluring title lets on.