In this episode, we sit down with Andrew Kowal, co-founder of Foodie Fit Meals, to unpack how he went from bartending to building one of the most recognizable meal prep brands in Las Vegas. Andrew shares how a hate for cooking led to a scalable business, why his team operates without rigid hierarchy, and how journaling, DISC assessments, and hiring scorecards shape Foodie Fit’s growth.

This is a must-listen for anyone scaling a brand or building a culture where accountability and performance go hand in hand.

⏱️ Timestamps
00:00 – Meet Andrew Kowal, co-founder of Foodie Fit
01:10 – From San Diego bartender to Vegas entrepreneur
03:00 – Why he started Foodie Fit (hint: he hates cooking!)
05:15 – What is Foodie Fit and who do they serve?
07:00 – Misconceptions about healthy food and mass-market appeal
10:30 – Grassroots marketing vs. traditional advertising
13:00 – The power of partnerships and community outreach
16:00 – Internal roles: Andrew, Alex, and Beau
18:00 – Flat organizations, decision-making, and conflict resolution
21:00 – Journaling as a leadership tool
24:00 – Culture, accountability, and values in action
27:00 – Vetting vendors & hiring with scorecards
30:00 – DISC assessments & internal promotions
33:00 – Innovation, customer feedback, and fan favorites
36:00 – Scaling challenges, multiple kitchens, and market data
39:00 – How local expansion vs. national growth works
42:00 – Systems, tech, and keeping quality high
45:00 – Capital efficiency & avoiding common food industry pitfalls
48:00 – Investing philosophy: boring, but effective
51:00 – Self-development, reading, and coaching
54:00 – Final thoughts from Andrew & wrap-up

🔗 Connect with Foodie Fit Meals
Website: https://www.foodiefitmeals.com
Instagram: https://www.instagram.com/foodiefitmeals

📅 Book your FREE strategy call now:
https://calendly.com/bestpracticestrategies/strategy-call?month=2025-02

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