Show notes
In this episode, recorded live at the Slush 2021 event in Helsinki, William and Isak talked to Gini and Eccie Newton from Karma Kitchen. Gini and Eccie are a pair of British siblings who decided to enter the catering business, and ended up finding a niche that they developed into Karma Kitchen. What was that niche? Buying warehouses and turning them into kitchens for restauranteurs. Oh, and their idea has raised over 300 million dollars to date. It sounds astounding, but the more you hear Gini and Eccie explain it, the more it makes perfect sense.Expect to learn:About sibling chemistry in entrepreneurshipHow Karma Kitchen grew without almost any marketingHow Gini and Eccie manage a very capital intensive ideaWhat the idea behind Karma Kitchen isCheck Soaked by Slush out at:Twitter: https://twitter.com/soakedbyslush/Instagram: https://www.instagram.com/soakedslush/Facebook: https://www.facebook.com/soakedbyslush/Soaked by Slush website: https://www.slush.org/soaked/Slush website: https://www.slush.orgShoot us a message or feedback: [email protected]1:29 Intro to Eccie and Gini3:25 History behind Karma Cans5:11 What it’s like working together as sisters8:43 Kitchen vs sales in planning menus9:44 Origins of Karma Kitchen15:08 How and why Karma Kitchen is so capital intensive?18:30 How does Karma Kitchen acquire customers?20:30 Marketing and finance23:50 The relationship between investor and invested26:15 How are Gini and Eccie different from each other as people?
