Self-Manufacturing a CPG Food Brand: Why oomé Built Its Own Smokehouse
About this episode
Miki Talebi discusses her journey in building oomé, a smoked tofu brand, and the common distribution mistakes in the CPG industry.
Distributor or broker? Miki Talebi built oomé smoked tofu into Whole Foods and breaks down the CPG distribution mistake most founders make. If you think signing a distributor means your product will finally get on shelves, this episode is the correction. Miki Talebi, founder of oomé, grew a premium smoked tofu brand into Whole Foods, Save On Foods, Metro and Longos with no CPG background and a PhD in psychology instead. She explains why she self-manufactures (there are no vegan smokehouses) why her product has to stay between 1 and 4 degrees or it gets rejected at the dock how she prices at a premium and makes retail buyers more money doing it the distributor-versus-broker confusion that quietly kills early food and beverage brands. Essential listening for any CPG or FMCG founder working on distribution, retail, and getting into grocery. GUEST Miki Talebi — oomé Instagram: @thisisoomeWebsite: https://thisisoome.com/pages/store-locator SHELF TO SCALE Weekly conversations with CPG and FMCG founders on distribution, retail, and scaling. Hosted by Devesh Tilokani
People in this episode
Host: Devesh Tilokani
Guest: Miki Talebi
Topics covered
- CPG distribution
- self-manufacturing
- retail strategy
- food brand growth
- entrepreneurship
- premium pricing
Mentioned in this episode
Organizations: oomé, Whole Foods, Save On Foods, Metro, Longos
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