2019 Startups to Watch
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This sandwich shop’s top menu item: Make Gallatin beautiful again (and don’t skip the sweet rolls)
Editor’s note: The following story was produced through a paid partnership with MOSourceLink, which boasts a mission to help entrepreneurs and small businesses across the state of Missouri grow and succeed by providing free, easy access to the help they need — when they need it. Feeding a busy family doesn’t necessarily mean leaning on…
Chris Boyle wants you to reach for kombucha on instinct; his plan: make it as accessible (and tasty) as your favorite beer
Daily Culture Kombucha’s expansion is not quite as effortlessly self-replicating as the scoby that powers the Kansas City brand’s bold, full-bodied flavors — but a commitment to consistency and authenticity has fermented a strategy founder Chris Boyle said keeps his company on the tip of consumers’ tongues. “We’ve just been growing,” Boyle said, noting Daily…
Olathe restaurateur brings comfort food home from the Mediterranean (starting with falafel bowls)
Summer Salem looked around her city for an authentic Mediterranean restaurant and found a gap in the Olathe marketplace. So a year ago she began planning one of her own. She teamed with her husband, Abraham, who also is a partner in a downtown Kansas City Mediterranean restaurant. But the recipes would be Summer’s own.…
Cook to CEO: Chad Offerdahl sticks to Big Biscuit basics as breakfast industry trends funky — ‘That’s not us’
Chad Offerdahl’s journey with The Big Biscuit didn’t start in an office — it began in the kitchen, explained the CEO of the fast-growing, locally owned breakfast brand. That’s where he first learned the classics that define the company, its mission and the menu. “I started as a cook,” said Offerdahl. “I trained in the…