Organic growth: How Amy's Kitchen got started
Rachel and Andy Berliner of Amy's Kitchen built a leading frozen-food brand by catering to busy vegetarians.
From Tim – Knoxville, TN Everything looked great until the owner started tasting the food in the storage and preparation area!
This is such a blatant food safety violation that it completely grossed me out and detracted from all the other parts of the story. What a bad example for his employees!
Next time I see Amy's, I'll think of drabs and dribbles from the feeding spoon dropping back onto the food used for meals.
Yuck!
From Prashant, Singapore great Sucess story, One think is sure in all sucess stories, there is always tough start in begining. In India my parents have taught us Dig well in Summer, so that you put that extra effort in begining & enjoy rest of your life.
From Gerhart, Fort Myers FL For me Amy's products are the best. I'm a very busy time-constrained vegetarian & have tried all the vegan fast foods. Amy's stands above all I've tried & from this article seems like a great company run by an impresive couple.
I find it interesting that they reached out to a potential competitor, Swanson, who helped them out. I think people put up these artificial walls that keep them from reaching out and I am very encouraged that Swanson gave Amy's Kitchen advice that indirectly helped them produce more pies. My name is Bertrand Gervais and I am writing a book about Mentors and Generation Y. Find me on twitter.