What do you love about the tech scene in San Francisco?
There’s a lot happening here. We’re at the heart of things and fortunate to be in the intersection of food and technology. We feel that we’re in the know for both industries and also for potential companies to work. Whether it’s new producers that are starting up in the city or food events that take place, we’re at the cross section of what our business is.
How difficult was it to iterate on a food subscription service during Techstars?
During Techstars we arrived at the idea we wanted to go after. It got beat up a little; how we would appraoch the overall model. For the most part, we stuck to the same concept as when we had first applied. Since then, we have continued to adapt. You listen to what your customers want, watch their behavior, then take your business in the according direction.
Tell me about a recently discovered food!
I was a jam judge at the Good Food Awards. I tried something called a wild elderberry shrub and it was presented as a way to preserve fruit in a concentrated form that’s slightly fermented. It has kind of a kombucha-like tang to it. Preserving is really huge right now and I think people will be learning about it more.
It’s so interesting when people ask me about Techstars. I always tell them about the program as the most impactful thing to have gotten us here. We wouldn’t be where we are right now if it weren’t for the program. It’s hard to say if we would still be doing it, not that we’re not passionate about it, just that it was just critical to be able to take it to the next level. I do believe that the accelerator model it really the key to starting a company. A formal MBA is just more time spent theorizing and the beauty of Techstars is that you’re focused on doing and building, not talking about it doing and building.