All right, we've got a cool new opportunity for brands that are right for the fitness crowd.

You know how it really costs a lot of money to get people to sample your product? Like doing demos in the store, you have to pay the agency, get them the product. Same for field marketing. Well, great news. We've got a new partner, the Lyft Box. It's America's Top Fitness subscription box, which goes out to 15,000 subscribers per month. You can get in the box. there's no cost to participate, and they actually help you out with some money to cover your cogs because they end up selling the boxes for their subscribers, which means the audience really values the products inside. On top of the money and exposure, you get to take advantage of their product photoshoots, post-sampling surveys, influencer seating, and media opportunities. Check them out. Find out why brands like Lenny and Larry's Ghost and Lonnie New use them.

If your product would be a fit, visit their website for more information.

It's the liftbox.com slash partners. That's t-h-e-l-f-t-B-X.com slash partners.

It's in the show notes.

You know exactly what you're going to do. The studio is not the place to experiment. The studio is the place to execute. And so I think it's a great way to think about it. Commercial kitchens are a place

where you iterate and learn and experiment. And then when you know exactly what you're doing,

that's the time to go into a komen and just push play. A contract manufacturer, which by the way is the definition for a coman.

In the industry, people also use Copacker, contract packer.

They're supposed to mean different things. They all mean the same thing.

It just depends on where you grew up.

But at the end of the day, the Coman is really looking at only ordering the very, very, very specific ingredient that you have designed for your product.

They say if you can't take the heat, get out of the kitchen. Well, actually a lot of startup brands can take the heat and they start in a commercial kitchen.

If you have a really good product, you might scale your way to a million dollars in sales in just the first year or two. There are two main ways to do that. You can be in a commercial kitchen or work with a co-man. And today we're going to talk through both of these paths, as well as the pros and cons of each, and we're going to get a bunch of tips from experts along the way. We've got Mott Smith to talk about commercial kitchens. He's the co-founder

of Amped Kitchens, which runs commercial kitchens in L.A. and Chicago. You can check the show notes

if you want to reach out to them for a tour. For comans and also self-manufacturing, we're going to talk to

Jamie Valenti Jordan. He's the program manager for the Food Finance Institute and the CEO of Caterpult

commercialization services. They work with hundreds of brands to help them scale up. You can also

check the show notes for their contact info. All right, enjoy. All right, let's just jump in here,

guys. Mott, coming to you first.

First of all, what do you do?

And what is a commercial kitchen?

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