0:00

Hello and welcome to the Tony Robbins Podcast.

0:02

It's Mary B. with a 30-second intro

0:04

to this episode. You're about to hear a

0:07

one-on-one conversation that was recorded at

0:09

last year's Business Mastery Conference.

0:12

I just want to let you know that this year's Business Mastery

0:14

is coming up. So if you are interested

0:17

in taking your business to the next level with

0:19

Tony's help, then please come join us.

0:22

I'd love to see you at Business Mastery 2023. It's

0:25

August 15th through 20th. You

0:28

can come get right in on the action in person

0:30

with us here at the Palm Beach Convention Center,

0:33

or if you prefer, you can attend right from the comforts

0:35

of your own home

0:36

through Zoom. Just go to TonyRobbins.com

0:39

forward slash business mastery

0:41

to apply. We can't wait to meet

0:43

you. Now onto the show.

0:48

Reinvention is what keeps you hungry.

0:51

It's what keeps you engaged.

0:53

It's what keeps you curious. It's

0:55

where the sparks of innovation

0:57

live.

1:03

We're going to begin

1:03

here initially with

1:06

a lady who, you know, she's got

1:08

tremendous background. She'd

1:10

been a vice president of communications at Warner

1:12

Brothers. She worked with the Clinton administration.

1:15

She worked with Edelman, the PR agency.

1:18

And at 52 years old, she decided to become an entrepreneur.

1:22

She was so successful that literally

1:25

she turned things around. I think the first year

1:27

she made five million in gross revenues,

1:30

but within three years is doing a hundred million

1:32

dollars. And she did it to solve a problem

1:34

like most great entrepreneurs. In this case, there

1:37

are two of her family members. Ladies

1:39

and gentlemen, give it up for Gail Becker, founder

1:41

of Common Power, ladies and gentlemen.

1:46

Gail, we're thrilled to have you. Thank you.

1:48

I'm so thrilled to be here. What's

1:50

your experience of witnessing these crazy

1:53

people we're all doing together here? I'm curious. It's

1:55

amazing. It's palpable. That's wonderful.

1:58

Well, listen, you have. You had

2:00

a storied career in corporate America,

2:03

in politics as well. After 16,

2:06

17 years at the age of 52, you just started to start a business.

2:09

What creates this career change for

2:11

you on such a massive scale? Will you share with us the story?

2:13

How did a nice girl like me end up in the

2:15

pizza business? That's right. So

2:18

it was really three things that happened

2:20

at the same time. One was

2:23

the passing of my father, who

2:26

came to this country with nothing. He

2:28

was an entrepreneur. He was an entrepreneur.

2:31

He was a Auschwitz, wasn't he? He was a Holocaust

2:33

survivor. He was both

2:35

my parents were. And I am actually

2:38

a first generation American. But

2:40

he came here with nothing, actually less than

2:42

nothing. No family, no schooling, no

2:45

money, no language skills. And he built

2:48

a small business.

2:50

And when he died, something inside

2:52

me really just changed. And I

2:54

knew I wanted to do something more

2:57

meaningful, something that was going to make

2:59

a difference in people's lives. I didn't

3:01

know what it was. But I knew I had

3:03

to do something. You know,

3:06

I had a successful career in corporate America.

3:09

But I suppose you could say I worked my

3:12

way up to the top of the ladder and realized I didn't

3:14

like the view very much. And

3:17

then finally, I was the mom

3:19

of two boys. I am the mom of two boys with

3:22

celiac disease. And they were

3:24

diagnosed at such a young age that

3:26

there was no gluten free food in the store. So everything

3:29

they made, everything they wanted,

3:31

I had to make. And it gave me

3:33

a good perch from which to watch the industry

3:36

evolve. And I saw they were putting

3:38

so much junk in gluten free food. And

3:40

I thought, well, someone's going to do something.

3:43

But no one ever did. And

3:45

so I put all of those things in a virtual

3:48

blender. My disenchantment with corporate life,

3:50

the passing of my father, and

3:52

the realization that people must

3:54

want something better. And what

3:56

I came out with is, I know, I'm going

3:58

to leave my successful.

5:59

or I was going to make up another

6:02

reason for sitting them down. And something

6:05

inside me said, I want

6:07

to show them.

6:09

I want to show them that

6:11

it's never too late to bet on yourself. And

6:14

so I just did it. I said, I'm going

6:16

to start a company and you two are going to help me.

6:19

And I made them sit

6:21

there while I called my lawyer

6:24

to draw up the paperwork, because we were going

6:26

to start a company together. So they really are connected.

6:28

Oh, from the beginning. That's what I have. But

6:30

that's gorgeous. That's really gorgeous. So

6:37

tell us, when did you know you had something?

6:39

When did you know that this thing had really started to click?

6:42

I know in the first year, was it that you got yourself

6:44

in the Whole Food for like 30 locations?

6:45

Yeah. So our very first

6:48

order came from Whole Foods. Boy, don't

6:50

you remember the day you were, you know, where

6:53

you were when you got that order. I was in a Starbucks.

6:55

I wanted to buy everyone in the place,

6:57

the latte. But I

6:59

got that order and we were

7:02

in one region.

7:02

How did you get them in the first place? Just for people

7:04

thinking. Yeah. And you went to maybe

7:06

the Anaheim Food Fair or the... Oh,

7:09

yeah. Well, actually, so for those out

7:11

there who are thinking about starting a food company,

7:13

Whole Foods has this wonderful program where

7:16

if you live in that region, you

7:19

can pitch your product to that region.

7:22

So I brought my pizzas in

7:24

a styrofoam container. It was like

7:27

bringing my kids to daycare and leaving

7:29

them with a stranger. And I put them

7:31

on the front desk and I said, here. And

7:35

two weeks later, I got an email from a buyer. Whole

7:37

Foods said, we love them and

7:38

we're bringing them in. When

7:41

did I know I had something? Well,

7:44

I can tell you they sold out like that.

7:46

And the distributor is sold out like that. And

7:49

I guess I think I really started

7:51

to know, Tony, honestly, is when

7:54

I started to hear from people,

7:56

when people were sharing with

7:58

me how they were eating.

7:59

our products, how they were enjoying it, the

8:02

difference it was making in their lives,

8:05

the time it gave them to spend doing

8:07

something else that they loved. And

8:10

that's when I thought, wow, this

8:13

could be something. What

8:15

was the breakthrough in the recipe, I don't know if you can reveal

8:17

that or not, that allowed you to make something

8:19

so tasty when some of the others weren't, something

8:21

like cardboard, and also to be

8:24

able to deliver it rapidly, because your mindset,

8:26

really, as I understand it, is you don't want people to have

8:28

to choose between good food, delicious,

8:31

and I think you say the speed of life.

8:33

Yes, exactly, well good, I might just put

8:35

you on the box, because that was said very

8:37

nicely. Yeah, that's

8:39

exactly true. So what happened was,

8:41

first of all, and again, for

8:44

your viewers out there, you know,

8:46

it was really hard to find a manufacturer

8:49

who would even make it for me, right?

8:51

I mean, when you're a young entrepreneur, and

8:56

you have no real volume, you have nothing,

8:58

or taking a chance on you, I must

9:00

have had seven different manufacturers turn

9:02

me down. It was the very last

9:05

one that I had, I remember just

9:07

begging, literally begging them to

9:09

just give it one more try, because they were ready

9:11

to give up, and they did, and we got

9:13

it, and that was a fair

9:15

amount of work.

9:16

And then we did launch

9:19

it in Whole Foods, but we

9:21

went to the

9:23

Natural Expo West, which is what you had

9:26

talked about, that was in March, and

9:29

that's when all of these other retailers

9:32

had come by and tried

9:35

it, and really wanted it. And just to answer your question

9:37

on the cardboard reference for the

9:39

competitors, that's where my

9:41

kids came in.

9:42

They were my pay testers,

9:45

because I knew if they weren't gonna eat it, no

9:48

one was. So they tried a lot

9:50

of beta versions of that crust, but

9:54

we all agreed on the one we picked. It

9:56

sounds like we have a lot to thank you.

9:58

Yes, we do. How

10:03

did you capitalize, I understand you funded

10:06

this initial work, but

10:07

then when you all of a sudden have these mass retailers,

10:09

how many distributors do you have now? You have retail

10:11

distributors, and

10:13

tell us how many restaurants? Yeah,

10:15

so we are in 30,000 retail

10:18

locations, so we're not hard to find, which is

10:20

nice. Thank you, thank you.

10:22

How many restaurants also? And we're

10:24

in 5,000 restaurants, which is great. Obviously,

10:27

it took a lot of time to build

10:29

those, and sure,

10:31

we got those those no's

10:33

early on, but I knew how

10:36

important it was, particularly

10:38

if you're first to market, if you're creating

10:40

a category, it's incredibly

10:42

important to build that distribution,

10:45

because I knew competitors were going to be coming

10:47

down the line a year and a half later

10:49

or what have you. And so I worked

10:51

really hard to expand that distribution

10:53

as quickly as we could so that we

10:55

could have that foothold. And

10:57

that ended up working out very well for us.

10:59

And did you get the distribution because the product was so

11:01

darn good? What do you think really helped it to take? I

11:04

would say yes, yes, and yes. I

11:07

think the three things that

11:10

we had going for us, one

11:13

was the

11:16

marketing of it, right? The marketing

11:19

of it, the brand, the voice that we

11:21

spoke to consumers, and they weren't used

11:24

to hearing food

11:27

companies speak to them like that. How

11:29

fun. We were very self-deprecating.

11:33

My goodness, we put a big black

11:36

letters of a meme on the front of our box.

11:38

We made them laugh, and we

11:40

made them smile. And I think that is

11:43

a brand's reputation. I think

11:45

that's part of our job to do

11:46

in today's world. So we did that. Our

11:49

timing was really good, right? It

11:53

was people were looking for ways

11:55

to eat better without sacrificing

11:57

taste. And so our timing, I

11:59

think.

11:59

was pretty spot on. But

12:02

most importantly, and I would say this to anyone

12:04

out there who has any product, but

12:07

I'll speak for it as someone in the food

12:09

industry, just like in

12:11

real estate, what's the number one rule?

12:14

Location, location, location. In

12:16

food, it's taste, taste, taste.

12:20

And you know, for whatever product

12:22

you're creating, you got to

12:24

have that quality. In today's world,

12:27

consumers will call you out on it

12:29

if you don't. And so that was

12:31

always really important to us. And we had all three.

12:34

How did you fund though, that massive

12:36

growth in such a short period of time? Well,

12:39

I would say two ways. So one, I

12:41

told you about my dad. He really

12:43

lived the American dream. He bought a house

12:46

in San Francisco in the early 1970s. He

12:49

paid $62,000 for it. And when he passed away,

12:55

I sold that house.

12:58

San Francisco fortunately became a very

13:00

expensive place to live for

13:03

this reason. And so I sold

13:05

that house and I

13:07

put every last

13:08

dime into the company. I

13:11

did that for two reasons. One,

13:13

I know I needed

13:15

to honor him. And I felt like

13:18

he always used to say to me, and I don't know, maybe

13:20

some of the people here today feel the same, but

13:23

he always used to say to me, why

13:24

would you want to work for anyone else? And

13:29

as I was growing up, I didn't understand

13:31

that. I didn't know what that meant.

13:34

But boy, almost to the minute

13:36

when he passed, I got it. I

13:39

got it. And I thought, yeah, dad,

13:42

I'm going to do this and you're going to allow

13:44

me to do it. So this is really

13:47

only, Cauli Power exists

13:49

because of him. I also did

13:51

it because I felt like the money was

13:53

blessed. I know how hard he worked

13:55

for it. And so I felt like it was blessed. As

13:58

I said, I sold a lot of

13:59

personal belongings, I maxed out all my credit

14:02

cards, I gave up every, you

14:04

know, tiny luxury I had, just

14:07

like all we all do, and

14:10

I bet it all on a vegetable, which

14:12

sounded good at the time, but I don't know. Not

14:15

a popular vegetable.

14:20

I read that you used to go with your

14:22

father on calls

14:24

when he was marketing and so forth, and you'd have dinner

14:27

afterwards. Tell me a little bit how that may have shaped

14:29

your view of getting in the food business.

14:30

Isn't it so funny how you

14:33

can tell a story backwards? Yes.

14:36

It's like all of these signs when I

14:38

was growing up that I didn't know. So

14:40

my dad, he started a sort of

14:42

a salvage business where he would,

14:45

you know, take food, canned

14:48

food, maybe the cans were damaged,

14:50

slightly damaged, the labels were off or

14:52

what have you, and he'd sell it to hotels and

14:54

restaurants around San Francisco. So unbeknownst

14:57

to me, I didn't know we were going on

14:59

sales calls. I didn't know

15:00

he was. How old were you at the time? It

15:03

probably started when I was seven. And

15:06

I used to do all of that and we used to go

15:08

and he'd sell, you know, the thing

15:10

I learned about business from my dad, he

15:13

would talk to the people who actually

15:15

use the product. He didn't

15:18

talk to the guy out in front.

15:20

He went in the back and he would

15:23

talk to the guys who were, you

15:25

know,

15:25

cooking the food or busing or hearing

15:28

from people. And it was such a good reminder.

15:31

Like always connect with the people

15:33

who use your product. That is

15:35

the most important thing. And so

15:38

I also he had a small store in San Francisco

15:40

and I started to, I started ringing the cash

15:42

register at age five. I would ring the cash register

15:45

for $20 a day plus lunch. Yes.

15:48

It's beautiful

15:50

to see, you know, whenever a person

15:53

does starts a business, in my experience, if they're just doing

15:55

it for money, it rarely works. And because

15:58

you don't get rewarded at the very beginning, but.

15:59

but it's like having a child, you're rewarded

16:02

that they're your child. Exactly. But the experience

16:05

of both your father and your children,

16:07

and your own experience of wanting to honor

16:09

and create those things, it's just beautiful that was your drives

16:12

and that was rewarded. Tell me something. I

16:14

read somewhere you said that entrepreneurs have

16:16

to understand their rules and their rules to

16:18

be broken. What rules did you

16:20

break to be successful

16:22

in what you're doing? I'm curious.

16:23

So how long do I have here today?

16:26

Because I broke a lot. OK,

16:29

I'll just name two. The first

16:32

rule I broke really is so

16:34

I talked about launching in those 30 Whole

16:36

Foods stores.

16:38

We were in Walm— so that was

16:40

in February 2017. We

16:44

were in Walmart by September

16:46

of that year. Wow. That

16:48

is pretty amazing. Give it up for that. That's incredible.

16:50

Well, you could say

16:53

it's nice. Thank you for saying it's amazing because a

16:56

lot of people told me I was stupid back then because

16:59

it just wasn't done. But

17:01

I thought about my mission.

17:04

I thought about my personal mission. Why

17:06

did I leave the pretty good gig

17:08

in corporate America? And the

17:10

answer was I wanted to

17:13

make healthier food more

17:15

accessible to all. And

17:17

I know I needed Walmart to do that. So

17:20

when they

17:21

offered, when there was an opening in the,

17:23

you know, in the pitch meetings, I took it and

17:26

I went and I said yes. And

17:29

a lot of people advised against

17:31

it for a whole number of reasons. But

17:35

I said yes. And today we're in 4,000 Walmart

17:37

stores. So it ended up being a good bet for both

17:39

of us, which is nice. Amazing. I

17:42

guess another way that another

17:46

rule I broke, people usually

17:48

don't put big black letters on the front

17:50

of their box,

17:51

like saying things, saying

17:53

funny sayings and memes and so forth.

17:56

But I really felt like I

17:58

wanted to make.

17:59

consumers' smile. And

18:02

that's not something people usually do when they're

18:05

walking through the grocery store or walking

18:07

through the frozen aisle. We broke

18:09

a lot of sort of traditional

18:11

packaging rules to do that and

18:14

I'm really glad that we did and now that's kind

18:16

of what we're known for. And

18:18

you entered an industry you

18:20

didn't know anything about the industry. I'm

18:22

nothing correct? Nothing. I cooked it, bought

18:25

it, and ate it. That's all I did. Tell people

18:27

how you navigated that. I understand you hired

18:29

a series of consultants and just immersed

18:31

yourself in the industry so you know really

18:33

things and outs. Is that right?

18:34

Yeah, I was like a sponge

18:37

to be honest with you and in fact I

18:39

still am. I've been here for several hours

18:41

now and I've been listening to everybody speak and I've

18:43

been taking notes and I

18:46

still am a sponge and

18:48

I hired consultants to teach me about

18:50

the business and I listened

18:53

really closely. You know I think

18:55

one thing, one mistake

18:58

that founders or entrepreneurs sometimes

19:01

make is that

19:02

because it's their company they

19:05

feel like they have to have all the answers. Yes.

19:09

And the great thing is you don't. You

19:12

just have to hire people who do.

19:14

Yes. And so you

19:16

know I'm really comfortable

19:19

in knowing what I don't know and

19:21

I'm really good at hiring smart people

19:23

who do and you should see my

19:26

team and this is the reason why CauliPower

19:28

is successful. So I think it's

19:30

really, so

19:32

that's a really safe place for

19:35

entrepreneurs to feel comfortable.

19:38

Go in, go in, you know, lead

19:40

with what you excel at but then

19:42

hire around to

19:45

fill in some of the gaps. That's wonderful. You

19:48

talk about reinvention and what an important part

19:50

of that is not only business but in your life. Tell us

19:52

what that means to you.

19:53

There's

19:55

this wonderful quote I love

19:58

and it's says drowning

20:02

is not what happens when you fall in

20:04

the water. It's

20:06

what happens when you stay there. Think

20:10

about that. And

20:13

I really feel like

20:17

when we are, you know,

20:19

doing the same thing that

20:21

we decided at the ripe old

20:23

age of 18 or 22, right? How could we know back then?

20:25

And what a shame

20:28

it would be if we

20:34

all go out into the world and

20:36

we all learn all of these things

20:39

and we meet all of these people and

20:41

we see all of these places

20:43

and we don't want to change. That

20:46

would be a criminal. So

20:49

I like to think that every time I

20:51

meet someone new or experience

20:54

something I haven't experienced before,

20:57

that has to have an impact on

20:59

me. And that is the core

21:02

of reinvention. Reinvention is what

21:04

keeps you hungry. It's what keeps

21:06

you engaged. It's

21:09

what keeps you curious. It's where

21:11

the sparks of innovation live. And

21:15

I hope everyone has the courage

21:18

to reinvent themselves many

21:20

times over. I still have a couple left in me, I

21:22

hope.

21:22

That's good. I think the key word you said is

21:24

courage. Because I think that's the challenge. Everyone

21:27

wants life to be better. No one wants to change.

21:32

Hey listeners, you're about to hear Tony ask

21:34

Gail to explain what she had to do to

21:36

adjust her business strategy overnight,

21:38

right in the middle of the pandemic. Two years

21:41

ago, COVID was the challenge throwing businesses

21:43

for a loop. Now it's a looming recession.

21:46

One thing's for sure, business as usual

21:48

just won't cut it anymore. The businesses

21:51

that will survive the coming economic crises

21:53

will be those that know how to step up and serve

21:56

their clients in a new way. When you

21:58

attend Tony

22:00

and our team of niche business experts

22:02

will train you in the seven critical forces

22:04

of business that you need to master if

22:07

you want to thrive, no matter what happens

22:09

out there. So come learn the tools

22:11

and strategies with us with 30 to 130% growth

22:15

guaranteed. Go see if Business Mastery

22:18

is right for you at Tony Robbins.com

22:20

forward slash business podcast.

22:23

Now back to Tony and Gail.

22:27

Tell me, um, when COVID hit, well, I

22:30

don't know if COVID was the reason for this, but I understand

22:33

you did a survey with 4,000 customers

22:36

and you discovered that people were sick and tired

22:38

of making their own food, making, eating their own

22:41

food. Tell us what you learned from that study.

22:43

And then how did you adapt during COVID? I

22:45

know frozen sales overall improved,

22:48

but yours improved geometrically.

22:49

Yeah. So I would say, um,

22:51

a couple of things. So yes, we are not a

22:54

DTC company because we're frozen

22:56

and frozen shipping is very expensive,

22:58

but we obviously had to shift

23:01

during the pandemic. You know, the pandemic

23:03

was very hard for us. Um, people

23:06

weren't, so first of all, we had to take

23:08

the business virtual

23:10

overnight while it was

23:12

the busiest and most complicated

23:15

time. And it was a busy and complicated

23:18

time to

23:19

make food and then to get it

23:21

from point A to point B, it

23:24

had never been done before,

23:25

right? Under those circumstances.

23:28

So it was very challenging. Also people

23:30

weren't reaching for better for you food. They

23:33

wanted the $3.99 all

23:35

you can eat pepperoni belly fillers. That's what

23:37

people wanted during the pandemic. And

23:40

so, um, so it was, it

23:42

was hard. Um, um,

23:45

but you know, a couple of things happened.

23:47

So in terms of the survey, yeah, we

23:49

found people were sick of their own cooking by the way,

23:51

who wouldn't be, right? We all were, everyone here was.

23:54

Um, so we decided to make

23:55

light of that. We decided to talk

23:58

to them in a language and in

23:59

way that people really understood

24:02

because calling power really

24:05

is not just about

24:07

making, you know, healthier

24:10

products taste great. We are very much

24:12

about that and that is what we do. But

24:14

we're also about convenience. And

24:17

so we put together a little box, a

24:19

stick of my own cooking cookbook. We sent

24:21

out a bunch of products and we sold D to C

24:24

for the first time. Did we sell lots?

24:26

No, of course we didn't. Did we make

24:28

our consumers

24:29

laugh? Did we bring them joy

24:32

at a time when they needed it most? Yes,

24:35

we did. And we had this whole program

24:37

called Netflix and Chill where

24:39

people, we got celebrities to make pizzas

24:42

on Zoom. I mean, think about the ridiculousness

24:44

of that. But the day Dan Levy

24:46

from Schitt's Creek made a pizza, made

24:48

a calling power pizza during

24:51

the pandemic. I thought the Internet was going to

24:53

break. Wonderful.

24:54

Give her a hand. That's beautiful.

24:56

That's fantastic. What's

25:01

been one of the most challenging times that you

25:04

faced and how did you turn it around? I ask

25:06

all entrepreneurs that. I'm sure there have been several,

25:08

but if

25:08

you look back. Yeah.

25:13

You know, I would say the pandemic for

25:16

sure. Yes. It was.

25:19

How did you solve some of these issues? You

25:21

know, companies today are having such a challenge even

25:23

three years later. Yeah. Because people don't want to come

25:25

back to work. I want to come back two days,

25:27

three days a week.

25:28

And you know, some companies have gone completely

25:31

virtual. Some companies obviously can't. How

25:33

did you handle that? How do you handle it today? I'm

25:35

curious. Has there been any carryover from that time?

25:37

Changed things permanently or did they go

25:39

back? Yeah. You

25:41

know what's interesting about the pandemic

25:43

from a food company's perspective?

25:46

In some ways, it was a great equalizer.

25:49

Nestle didn't have any more experience of

25:51

operating during a pandemic than Cauli Power

25:53

did. Right. Nobody did. So

25:57

that was kind of a nice playing field.

25:59

And what I would say is

26:02

so how we struggled through

26:04

it is I have the best team

26:07

in the business. And

26:10

we were really lucky because

26:13

innovation is something that we

26:15

talk about

26:16

every day at Calling Power.

26:18

It is who we are. It is why the company

26:20

was born.

26:22

But it's not just innovation in

26:24

our products, in our food. It's

26:26

innovation in everything we do. In

26:30

operations, in supply chain. So

26:33

I challenged our team. Let's

26:35

get creative. Let us figure

26:38

out how to get that food onto

26:40

store shelves. And

26:42

I have to say, and I'm incredibly proud of them,

26:46

we had a 98% fulfillment

26:49

rate to our customers. Now

26:51

sometimes our distributors couldn't get

26:54

it on shelf. So there

26:56

was that. But on our pizza, we

26:58

had a 98% fulfillment rate. That

27:01

was extraordinary. And I was incredibly

27:03

proud. So,

27:06

you know, but we also, so

27:08

it was hard.

27:09

We made it through. And we made it through together.

27:13

Every night, I would send a little

27:15

note to the team for 365 days. Sometimes

27:17

it was something great

27:21

that happened to the company. Sometimes it was just

27:23

something to make them laugh. But just to

27:25

remind people that even

27:27

though we're virtual, we're all working

27:29

toward a common goal. We all, and

27:32

remember the mission, we are helping

27:34

people eat better. We are helping

27:36

people lead healthier lives. And

27:38

that was really good. But

27:40

I would say we also use

27:43

the opportunity because we knew

27:45

that

27:45

big food stopped innovating

27:47

during the pandemic. Right? They could,

27:50

they had to just worry about production.

27:53

So we said we're going to double

27:55

down on innovation. And

27:58

as a result, the result of

27:59

of really doubling down on

28:02

innovation during the pandemic, we

28:04

were able to launch a series

28:06

of new products in 2021. What

28:08

were some of those? Some of those we have

28:11

our chicken nuggets, our pasta,

28:15

our frozen meals, and

28:17

we were only able to launch those products

28:20

because we innovated during

28:23

the pandemic when no one else was. Wow,

28:25

that's beautiful. Tell me

28:29

why did you not take the company? Why did you

28:31

not sell the company? Why did you not take them to become a public

28:33

and or? What's your view of the future

28:36

for the

28:36

company? You know what? We wanna continue

28:38

to grow. We have built a great

28:40

company. We continue to grow. Our innovation

28:43

is a huge source of that growth.

28:47

And even though we are successful

28:49

by a number of metrics, there's still

28:51

a lot of people out there who haven't tried

28:54

CauliPower yet. So we wanna introduce

28:56

CauliPower to them. And we really, you know,

28:59

we're sort of known as

29:02

the Cauliflower Crust Pizza Company.

29:05

That's what made us famous. We're

29:06

gonna be the number one better

29:10

for you frozen food company. Better for you frozen

29:12

food company. That is our goal and we will do it. I like

29:14

that. That's great.

29:15

That's wonderful. One of the things that we've

29:17

been talking about here is knowing what business you're in, but

29:19

what business you're really in, or what business

29:21

you need to be in. Apple's such a perfect example

29:24

in 97 when Steve Jobs came

29:26

back and they were in big trouble. And he said

29:28

what business made everybody said computers. And he said them

29:30

were in deep trouble because Microsoft controls 97%

29:33

of the market. And they

29:35

all said, what are we really? Well, we're connecting people

29:37

to their passions. What are their passions? It started with

29:39

music. Exactly. And that's how the whole game

29:41

changed to the most successful company in history. What

29:43

do you hope,

29:44

I'm gonna finish with this question

29:47

and we're gonna bring out each person. I'd love to have the group ask

29:49

some questions and maybe even each of you

29:51

guys ask each other a few questions. But

29:53

what is the lesson that you want your, because

29:55

it was what you started with, you want your boys to have from

29:57

this journey?

30:00

It's such a good question. And I

30:02

often wonder

30:04

what has having

30:06

a front row seat to building,

30:09

to seeing their mom build Cauli Power, what has

30:11

that done to them? Does it make them

30:13

want to be an entrepreneur more or

30:15

does it make them want to run the other way? How

30:19

old are they now? So now they're 24

30:21

and 19.

30:23

Okay. And if they've been on a seven year journey. Yes.

30:28

I would say it's, and I would say

30:30

it's definitely geared more toward,

30:32

I think they have the entrepreneurial itch, which

30:34

is great. But I hope it

30:36

shows them, I guess,

30:38

three things. One,

30:42

always bet on yourself.

30:43

Because if you don't, no one else is going

30:45

to always bet

30:47

on each other.

30:49

You know, when you are an entrepreneur,

30:52

you rely very, very,

30:56

so much on your village, on your

30:58

team. And

31:00

so, and you can't do it without them. So

31:03

we always cheer each other on. And

31:06

then three,

31:08

I hope it shows them, reminds

31:10

them that their job is to leave the world

31:13

a little bit better than they found it. That's

31:15

what I have always tried to instill in them. And

31:19

I think they will. Oh, you're doing it. Thank

31:21

you very, very much. Give it up for

31:24

Gail, everybody. Gail

31:26

Becker.

31:35

The Tony Robbins podcast is inspired

31:37

and directed by Tony Robbins and his teachings.

31:40

It's produced by us, Team Tony. Copyright

31:43

Robbins Research International.