Latest / Glovisor Podcast / The Family Sauce That Became a Business—The Hurdles Nobody Warns You About | Timoli Foods (Ep 64)

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The Family Sauce That Became a Business—The Hurdles Nobody Warns You About | Timoli Foods (Ep 64) · Glovisor Podcast

• 0:00
  Speaker 1: Meet the secret family sauce that turns any meal into
• 0:03
  Speaker 1: a gourmet fusion dinner in just minutes. Welcome to the
• 0:09
  Speaker 1: Glowvisor podcast, where we explore business growth, communication, and personal
• 0:13
  Speaker 1: development through real conversations with people that make an impact.
• 0:17
  Speaker 1: Our guest is a sought-after strategist and mentor to entrepreneurs
• 0:21
  Speaker 1: ready to think bigger. His expertise spans sustainable business growth,
• 0:26
  Speaker 1: executive leadership, and his specialty is helping founders build premium
• 0:30
  Speaker 1: value companies, plan successful exits, and create lasting legacies. Today,
• 0:37
  Speaker 1: he's expanding that impact even further as the founder of
• 0:41
  Speaker 1: Timoli Foods, bringing innovation and fresh vision to the food industry.
• 0:47
  Speaker 1: Glowvisor welcomes Samir Mokashi.
• 0:50
  Speaker 2: Thank you very much for having me here. I'm looking
• 0:52
  Speaker 2: forward to this discussion.
• 0:53
  Speaker 1: All right, so Samir, let's begin. Please share with us
• 0:56
  Speaker 1: a little bit more about what you do.
• 0:58
  Speaker 2: I am just starting the Timoli food business. And my
• 1:03
  Speaker 2: background is business and entrepreneurship. So I've started businesses. I've
• 1:09
  Speaker 2: run businesses. I've mentored people. And now I'm getting into
• 1:13
  Speaker 2: Timoli Foods, which is a new venture for me, which
• 1:16
  Speaker 2: draws back onto our family recipe. The recipe started a
• 1:20
  Speaker 2: long time ago. And it wasn't even a recipe when
• 1:22
  Speaker 2: we started. I'm a very kind of intuitional cook. I
• 1:26
  Speaker 2: just add a pinch of this and a dash of
• 1:28
  Speaker 2: that and make something out of it. And I started
• 1:31
  Speaker 2: using it because our kids were young. We did not
• 1:34
  Speaker 2: want to spend a lot of time cooking food. We
• 1:36
  Speaker 2: wanted something that is healthy and tasty and something they
• 1:39
  Speaker 2: can eat very quickly. And the food here that we
• 1:43
  Speaker 2: get versus the food we get in India is slightly different.
• 1:46
  Speaker 2: So I needed a little bit different adjustment to my
• 1:48
  Speaker 2: cooking technique. And that's how this all evolved. This is
• 1:52
  Speaker 2: how it started, and we are here now. So I'll
• 1:54
  Speaker 2: tell you more about the stories as we go along,
• 1:56
  Speaker 2: but go ahead. That's kind of the gist of it.
• 1:58
  Speaker 1: How did you come up with this name?
• 2:01
  Speaker 2: Well, the name is an interesting one. So we were
• 2:03
  Speaker 2: trying to, the sauce came first, obviously, the taste came,
• 2:06
  Speaker 2: and then we're trying to find a nice name that
• 2:08
  Speaker 2: will go with it. And one of the things about this,
• 2:11
  Speaker 2: I've started many businesses, but I don't come from a
• 2:13
  Speaker 2: business family. So I was one of the first ones
• 2:15
  Speaker 2: in our family to run a business. So I wanted
• 2:19
  Speaker 2: to have the next generation a better understanding of the business.
• 2:23
  Speaker 2: So I've got my daughter, my nieces and nephews, and
• 2:27
  Speaker 2: the rest of my family involved in it. So I
• 2:31
  Speaker 2: was kind of tinkering along, telling, here, here's what I'm
• 2:33
  Speaker 2: going to do. They were saying, oh, sure, Samir uncle
• 2:35
  Speaker 2: is talking to us, so we'll stay there kind of thing, right?
• 2:38
  Speaker 2: And then out of the blue, the name came in.
• 2:41
  Speaker 2: The Timoli stands for Tipanesh, Mokashi, and Lee. These are
• 2:45
  Speaker 2: our last names. Mokashi is my last name. Thetanus is
• 2:48
  Speaker 2: one of my niece and Lee is my daughter-in-law, my
• 2:53
  Speaker 2: extended daughter-in-law with my sister's son. And so that name
• 2:58
  Speaker 2: was catchy. It sounded something very useful and something exciting,
• 3:02
  Speaker 2: but really doesn't have a meaning until I started to
• 3:06
  Speaker 2: trademark it and found that it's actually Italian last name.
• 3:09
  Speaker 2: So it is a name, but when we created it,
• 3:12
  Speaker 2: it was more just getting an identity to the sauce.
• 3:17
  Speaker 2: And now it's becoming a brand. Yes.
• 3:19
  Speaker 1: Now, what inspired you to pursue this path?
• 3:23
  Speaker 2: Well, I'm just naturally an entrepreneur. And I've been involved
• 3:28
  Speaker 2: in many entrepreneurships, many businesses over time, been successful businesses,
• 3:33
  Speaker 2: bought and sold my businesses. And I loved cooking as well.
• 3:36
  Speaker 2: So these two passions came together. Even as a young boy,
• 3:40
  Speaker 2: I would try to cook something. And so when I
• 3:42
  Speaker 2: came here for my master's and started living alone, cooking helped.
• 3:47
  Speaker 2: was important and and with all the stress of the
• 3:50
  Speaker 2: grad studies when i came home and started cooking i
• 3:53
  Speaker 2: had to let go of everything otherwise i don't have
• 3:55
  Speaker 2: dinner tonight right so that passion led me to find
• 3:59
  Speaker 2: a way to de-stress as well fast forward with our
• 4:03
  Speaker 2: kids we were we were trying to make some food
• 4:06
  Speaker 2: quick and trying to juggling different things and it just
• 4:09
  Speaker 2: kind of evolved out of that as a as a
• 4:12
  Speaker 2: fusion brand and then some of our friends were here
• 4:15
  Speaker 2: and said what what Spices that you use for it.
• 4:18
  Speaker 2: I said, oh, it's just my blend. I said, we
• 4:20
  Speaker 2: would like it. So I started bottling it. And at
• 4:24
  Speaker 2: that time, now I sat down and wrote a recipe
• 4:27
  Speaker 2: because I don't do recipes. Even if I have a recipe,
• 4:30
  Speaker 2: I don't follow the recipe. So that was one of
• 4:32
  Speaker 2: the hardest things for me to actually write a recipe
• 4:34
  Speaker 2: or something that comes naturally for me. So once that
• 4:38
  Speaker 2: was done, then we said, oh, that's a nice little business.
• 4:43
  Speaker 2: People like it because putting on my entrepreneur hat. But
• 4:46
  Speaker 2: my other business, Code Unlimited, that I was going gangbusters.
• 4:50
  Speaker 2: I had no time to do this. But I didn't
• 4:52
  Speaker 2: want to let it go. I said, okay, let me
• 4:54
  Speaker 2: give this recipe to somebody. Somebody will bring it to life.
• 4:57
  Speaker 2: So we went to Kikkoman. And Kikkoman, because the soy
• 5:00
  Speaker 2: sauce is a base for the sauce. And asked Kikkoman.
• 5:03
  Speaker 2: And they said, no, we don't get somebody else's recipe.
• 5:06
  Speaker 2: We make our own recipes. I said, okay, fine. So
• 5:09
  Speaker 2: it kind of stayed on the shelves for a long time.
• 5:11
  Speaker 2: And finally, when I sold my businesses and I technically retired,
• 5:15
  Speaker 2: I said, Now is the time. Let's bring it to market.
• 5:18
  Speaker 2: If it's going to happen, it's going to happen now
• 5:20
  Speaker 2: or never. And it just took off. It's just doing
• 5:23
  Speaker 2: really well. So that's how it came to market. That's great. Now,
• 5:28
  Speaker 2: here you are.
• 5:29
  Speaker 1: You're finally putting it all down to a piece of paper.
• 5:32
  Speaker 1: It's still sort of in the inception phase because you
• 5:35
  Speaker 1: haven't really brought it to an actual manufacturing process and
• 5:41
  Speaker 1: modeled it or anything like that. How long was that
• 5:44
  Speaker 1: process from the moment that you sat down that day
• 5:47
  Speaker 1: to write all that down to the moment that you
• 5:49
  Speaker 1: had that one bottle sitting on your countertop?
• 5:51
  Speaker 2: So it took us a couple of years to get
• 5:54
  Speaker 2: there from start to finish. The first couple of years,
• 5:58
  Speaker 2: just figuring out what this industry is like, what do
• 6:00
  Speaker 2: I need to do? Right. So that took a while.
• 6:03
  Speaker 2: Then as I came to it, I said, OK, I
• 6:06
  Speaker 2: need to find a manufacturing process. I need to find
• 6:08
  Speaker 2: make sure that it is approved by the regulatory agencies.
• 6:12
  Speaker 2: And those basic things happened from that point to actually
• 6:16
  Speaker 2: getting it produced was about a year and a half,
• 6:18
  Speaker 2: two year journey. Okay. So first, when I figured out, okay,
• 6:22
  Speaker 2: this is what I need, then I realized that I
• 6:26
  Speaker 2: can't make it in my kitchen and have a commercial product, right?
• 6:30
  Speaker 2: So if I have to make it in my kitchen,
• 6:32
  Speaker 2: it has to meet all the standards and work that way,
• 6:35
  Speaker 2: which was impossible to do for me, for this particular sauce.
• 6:40
  Speaker 2: So Then I started asking people, hey, how do you
• 6:43
  Speaker 2: make a sauce? And everybody said, oh, so my brother,
• 6:46
  Speaker 2: my brother-in-law, my friend has a sauce. And I, all
• 6:49
  Speaker 2: were dead ends. Nobody told me anything, right? And then
• 6:52
  Speaker 2: I kind of, I'm very good at researching. I'm very
• 6:55
  Speaker 2: good at finding answers that nobody finds, right?
• 6:58
  Speaker 1: And I just, by just happenstance.
• 7:01
  Speaker 2: I went to University of Oregon, which is my alma mater,
• 7:04
  Speaker 2: and tried to find some information. And then I realized
• 7:07
  Speaker 2: over time that Oregon State University has a food innovation program.
• 7:11
  Speaker 2: So I reached out to them to ask them what
• 7:14
  Speaker 2: to do. And they actually had a program that takes
• 7:17
  Speaker 2: small businesses and helps them with the regulatory process. So
• 7:21
  Speaker 2: that was my first breakthrough. That actually helped me get
• 7:26
  Speaker 2: a third party, somebody who's in the industry, get a perfect, oh,
• 7:31
  Speaker 2: this is a good sauce. There's nothing in the industry
• 7:33
  Speaker 2: like this. So that was kind of... First real hope, right?
• 7:39
  Speaker 2: You come to the market and say, oh, everybody has
• 7:41
  Speaker 2: a sauce like you. And like, that's how they did it, right?
• 7:44
  Speaker 2: It didn't happen for us. So it was new and
• 7:46
  Speaker 2: differently exciting. So we went through that process. And then
• 7:50
  Speaker 2: we said, okay, now do you make it for us?
• 7:51
  Speaker 2: They made batches in their test kitchen. Said, well, we
• 7:55
  Speaker 2: have a test kitchen, but we don't have a manufacturing capability.
• 7:58
  Speaker 2: So again, a dead end, right? So, and now I
• 8:01
  Speaker 2: knew that universities do this. I started figuring out if
• 8:04
  Speaker 2: universities can help me. And I found out University of
• 8:07
  Speaker 2: Arkansas has a manufacturing, boutique manufacturing facility. Because Walmart is there,
• 8:14
  Speaker 2: Walmart has funded the building and Walmart has funded all
• 8:17
  Speaker 2: the equipment to help small businesses grow. And that's the connection.
• 8:22
  Speaker 2: So I went all the way to Arkansas to get
• 8:24
  Speaker 2: it made. And I started with somebody and then he
• 8:28
  Speaker 2: left and somebody else came in and said, we don't
• 8:30
  Speaker 2: know what the heck you're doing. That one person was
• 8:32
  Speaker 2: doing it. So we started all over again. Unfortunately, I
• 8:35
  Speaker 2: got some people who got excited about it. So we
• 8:38
  Speaker 2: figured out how to. You do it at your home
• 8:42
  Speaker 2: and I gave them a list of manufacturers I use. Well,
• 8:44
  Speaker 2: these manufacturers don't sell bulk product. The ones I bought
• 8:48
  Speaker 2: were all retail products, but they don't sell bulk. So
• 8:52
  Speaker 2: I had to find manufacturers to sell bulk product. And
• 8:55
  Speaker 2: I needed to be consistent for the sauce. So I
• 8:57
  Speaker 2: couldn't just take any manufacturer at any time. It had
• 9:00
  Speaker 2: to be the same one over and over again. So
• 9:02
  Speaker 2: all these little details that you never think about takes time.
• 9:07
  Speaker 2: And as we grew this and do it, then I
• 9:10
  Speaker 2: actually had a test of the bottle and there was
• 9:13
  Speaker 2: a Made in Oregon show and tell coming. So I
• 9:16
  Speaker 2: went and showed the bottle and the label was just
• 9:20
  Speaker 2: printed on a printer and stuck on the bottle and
• 9:23
  Speaker 2: the sauce filled in. And this sauce does not have
• 9:26
  Speaker 2: a chemical emulsifier. We wanted to keep it all natural.
• 9:29
  Speaker 2: So the ingredients kind of separate. You have to shake it.
• 9:32
  Speaker 2: to use it well. So when I brought the bottle,
• 9:34
  Speaker 2: they said, oh, if I sit on my stand like this,
• 9:38
  Speaker 2: nobody will buy it because they think it's gone bad.
• 9:40
  Speaker 2: I'm like, okay, so what do I do? There's an
• 9:45
  Speaker 2: advantage because it's all natural, but there was also a
• 9:48
  Speaker 2: disadvantage that it did not look pretty. So we had
• 9:52
  Speaker 2: to figure out some of the things, tweak some of
• 9:53
  Speaker 2: the things, and added a color on top so you
• 9:56
  Speaker 2: don't see the top differently. We actually had an oil
• 10:00
  Speaker 2: base in it that we took the oil out because
• 10:02
  Speaker 2: the oil didn't work with it, was creating the problems.
• 10:05
  Speaker 2: So we tweaked it a little bit, and voila, we
• 10:08
  Speaker 2: have the final version. And it is not so much
• 10:12
  Speaker 2: the time, it's the hurdles that you have to overcome
• 10:14
  Speaker 2: in between. That was even more challenging. If it was
• 10:17
  Speaker 2: a straight line, just matter of time, Easy. I'm used
• 10:21
  Speaker 2: to working hard and getting things done. It's not about
• 10:23
  Speaker 2: working hard. It was about working smart and figuring out
• 10:26
  Speaker 2: things that nobody tells you. But that makes it more
• 10:30
  Speaker 2: interesting and exciting for me as well. It gives you
• 10:32
  Speaker 2: a sense of achievement, even beyond that we created the sauce. Oh,
• 10:37
  Speaker 2: we created a commercial version of the sauce.
• 10:39
  Speaker 1: So out of all of those hurdles that you had
• 10:41
  Speaker 1: to go through, which I imagine is countless, because I
• 10:44
  Speaker 1: know how difficult it is to bring a product to market.
• 10:47
  Speaker 1: Which one would you say, in hindsight, What's probably your
• 10:51
  Speaker 1: biggest one?
• 10:52
  Speaker 2: I think the biggest hurdle is finding the manufacturer. And
• 10:56
  Speaker 2: after I found the manufacturer, one of the biggest services,
• 10:59
  Speaker 2: I haven't told you it, is about shipping. As an individual,
• 11:03
  Speaker 2: the shipping costs are very, very high. My product gets
• 11:06
  Speaker 2: very expensive to sell to people. So I'm working hard
• 11:09
  Speaker 2: to bring the cost down. But it's the chicken and
• 11:11
  Speaker 2: the egg. Until you have a brand, you can make
• 11:13
  Speaker 2: mass and you can... So I have to hustle and
• 11:15
  Speaker 2: get people to taste it. And even that was a challenge.
• 11:19
  Speaker 2: How do I... How do they know the sauce is good?
• 11:23
  Speaker 2: And without, all I knew up till now was to
• 11:26
  Speaker 2: cook food and have people taste it. But that's a
• 11:29
  Speaker 2: very elaborate process. So luckily by chance, and you're kind
• 11:33
  Speaker 2: of just thinking it aloud, what I came to is
• 11:36
  Speaker 2: you get veggie fries in the stores, which is like,
• 11:41
  Speaker 2: look like regular fries, but they're baked chip-like fries. And
• 11:46
  Speaker 2: you dip that fry in the sauce and give it
• 11:48
  Speaker 2: to people to taste. And that's a perfect way to
• 11:51
  Speaker 2: do it. Now I can do it on a small
• 11:53
  Speaker 2: table and have people taste it. That's how I can
• 11:56
  Speaker 2: get in front of people, right? So making the sauce,
• 11:59
  Speaker 2: selling the sauce, and selling lots of sauce are whole
• 12:03
  Speaker 2: different ballgames and many pitfalls along the way.
• 12:06
  Speaker 1: Now, is it extremely difficult to getting into supermarkets in
• 12:10
  Speaker 1: your area?
• 12:11
  Speaker 2: Yes, yes. Because one, they take a piece of the pie, right?
• 12:16
  Speaker 2: They charge a lot of money to put in the supermarkets.
• 12:19
  Speaker 2: And there's already shelf items on the shelf. So to
• 12:22
  Speaker 2: get your item, you have to bring something unique. And
• 12:25
  Speaker 2: if you don't sell it, you have to take it back, right?
• 12:29
  Speaker 2: So there's a lot of risk in getting there. Fortunately,
• 12:33
  Speaker 2: there is an avenue, and I'm just getting started on that.
• 12:35
  Speaker 2: I haven't done it. The avenue is a lot of
• 12:39
  Speaker 2: stores want local products because people care about what's in
• 12:44
  Speaker 2: their community. And so going to those markets and specialty
• 12:48
  Speaker 2: markets and getting to local products and the quality product
• 12:51
  Speaker 2: and the versatile product. And this is, this you can
• 12:53
  Speaker 2: use a dip with chips. This you can use in
• 12:55
  Speaker 2: your sandwich. This you can use on pizza. And this
• 12:58
  Speaker 2: you can use to cook your stir fry, your meat,
• 13:02
  Speaker 2: your burgers, all of that, right? It's a very versatile sauce.
• 13:06
  Speaker 2: The first step to get it in front of people.
• 13:08
  Speaker 2: And the hurdle of going in stores is nobody gets
• 13:11
  Speaker 2: to taste it. So I need to do tastings. So
• 13:14
  Speaker 2: people really, Once I give it a taste, it's like, mm,
• 13:18
  Speaker 2: the eyes get big. Oh, this is nice. This is
• 13:20
  Speaker 2: not too hot. This is just right hot, you know?
• 13:23
  Speaker 2: So those kinds of reactions is where it starts selling.
• 13:28
  Speaker 1: What's great, I would imagine, is to have that reaction
• 13:31
  Speaker 1: to something that is your family recipe.
• 13:33
  Speaker 2: How awesome is that? It is, it is, it is.
• 13:36
  Speaker 2: We worked very hard for it. And before we worked hard,
• 13:41
  Speaker 2: it was just something that was very, warm for us.
• 13:45
  Speaker 2: When that dish was prepared with that sauce was prepared,
• 13:48
  Speaker 2: everybody knew what they were getting. And that was kind
• 13:50
  Speaker 2: of the love is a bottle, right, for us. So
• 13:54
  Speaker 2: to see other people like that is very, very kind
• 13:59
  Speaker 2: of makes me feel good as well inside. Absolutely.
• 14:03
  Speaker 1: Now, you have all of this history of being a
• 14:05
  Speaker 1: consultant and helping businesses.
• 14:08
  Speaker 2: Now you have this whole.
• 14:09
  Speaker 1: Other venture and a whole other market that you're getting into.
• 14:12
  Speaker 1: which I would assume that all of that is what
• 14:15
  Speaker 1: gives you a lot of your hoorah, ready to go
• 14:18
  Speaker 1: and to go forward because you've done this for so
• 14:20
  Speaker 1: many other people. So now you get the opportunity to
• 14:23
  Speaker 1: do that. So are you also able to help others
• 14:26
  Speaker 1: who are trying to bring a product to market?
• 14:29
  Speaker 2: Absolutely. So this is my first passion, right? Entrepreneurship. And
• 14:35
  Speaker 2: as I built my business, initially it was Code Unlimited,
• 14:39
  Speaker 2: now it's Business Millionaire Club. All those businesses, I was
• 14:45
  Speaker 2: passionate about it, but I was seeing the challenges coming in, right?
• 14:49
  Speaker 2: Nobody teaches you how to be a business entrepreneur or
• 14:52
  Speaker 2: businessman or businesswoman, right? So you go to school for
• 14:56
  Speaker 2: other technical skills and the business teaches you very different things.
• 15:01
  Speaker 2: So as I was growing, I wish there was a
• 15:03
  Speaker 2: good book that would help people understand how to book.
• 15:08
  Speaker 2: Most books were written for college-educated crowd who've gone to
• 15:13
  Speaker 2: an MBA and want to understand how to build big businesses.
• 15:17
  Speaker 2: So I eventually wrote a book, The Millionaire Exit. That
• 15:20
  Speaker 2: book is available on Amazon and tells people how to do.
• 15:24
  Speaker 2: But that is just one aspect of it. I mentored
• 15:27
  Speaker 2: people along the way and still mentor. As a business,
• 15:30
  Speaker 2: I advise businesses, as you explained in the intro, that
• 15:33
  Speaker 2: I help Founders scale their businesses. I help them get
• 15:36
  Speaker 2: premium value. I help them prepare emotionally for the exit
• 15:40
  Speaker 2: because that's a different life after you exit. All of
• 15:42
  Speaker 2: that is there. But along the way, there's startups that
• 15:46
  Speaker 2: are just starting up. And I say, hey, come on over.
• 15:49
  Speaker 2: I will talk to you for an hour. I'll give
• 15:51
  Speaker 2: you insight. And I've helped plenty of them by just
• 15:55
  Speaker 2: helping them understand what is the difference that they are doing, right?
• 16:00
  Speaker 2: Everybody's saying, oh, I'm an architect. Oh, I do everything. No,
• 16:04
  Speaker 2: not everything. What is it that you bring that is different?
• 16:07
  Speaker 2: So that's where I kind of peel away all the
• 16:10
  Speaker 2: pretenses and get down to the core of what makes
• 16:14
  Speaker 2: them different than everybody else. Nobody wants something that is
• 16:18
  Speaker 2: like everybody else. So that's one of the things that
• 16:21
  Speaker 2: help people, no matter what stage you are in. And
• 16:24
  Speaker 2: other thing I do is help them understand if, they
• 16:28
  Speaker 2: have what it takes to be an entrepreneur. Entrepreneurship is
• 16:32
  Speaker 2: a hard route. It's a lonely route, you know? And
• 16:36
  Speaker 2: you know it, I know it. Many of your audience
• 16:38
  Speaker 2: have tried it and know it, right? So the key
• 16:42
  Speaker 2: thing when many people come, and I know a lot
• 16:44
  Speaker 2: of people with the IT industry say, oh, I have
• 16:46
  Speaker 2: this brilliant solution. This software does this, right? And I
• 16:50
  Speaker 2: ask them the one question. I get it that you
• 16:52
  Speaker 2: love it. How many other people love it? If there's
• 16:56
  Speaker 2: thousands of people loving it, you have a business. If
• 16:59
  Speaker 2: there's 10 people who love it, you have a hobby, right?
• 17:04
  Speaker 2: And then after you have it, do you have what
• 17:07
  Speaker 2: it takes to do it? And that's something that they
• 17:10
  Speaker 2: have to discover. Sometimes they think no at the beginning
• 17:13
  Speaker 2: and yes at the end. It's a journey. But you
• 17:17
  Speaker 2: have to not give up, you know? And then I
• 17:21
  Speaker 2: was on a podcast, on a business podcast about how
• 17:24
  Speaker 2: I grew my business. And one of the questions they
• 17:28
  Speaker 2: asked me, what would you tell others coming behind you?
• 17:33
  Speaker 2: And the one thing that always stood out for me,
• 17:36
  Speaker 2: I was not afraid to fail. There was no ego.
• 17:40
  Speaker 2: When I was in University of Oregon, I cleaned toilets
• 17:43
  Speaker 2: to get a tuition waiver and money. I have no
• 17:47
  Speaker 2: false impression about who I am. I am completely self-made.
• 17:52
  Speaker 2: And what I bring to the table, if you don't like,
• 17:53
  Speaker 2: you think I'm an idiot, that's perfectly fine. I know
• 17:56
  Speaker 2: I'm not immediate. So that essence of knowing who you
• 18:00
  Speaker 2: are and believing that what you do is important. But
• 18:04
  Speaker 2: at the same time, I don't keep hitting my head
• 18:08
  Speaker 2: against the wall. I go around the wall. So one
• 18:13
  Speaker 2: is knowing that failure is not bad. And a lot
• 18:18
  Speaker 2: of people tell me that, well, I don't know enough.
• 18:23
  Speaker 2: Do you think the next person knows enough? You're not enough,
• 18:26
  Speaker 2: might be more than somebody else's enough. How do you know?
• 18:31
  Speaker 2: So why not give it a shot? Okay. So that's
• 18:34
  Speaker 2: the thing that is different in entrepreneurs. They believe that, hey,
• 18:37
  Speaker 2: I'm not perfect, but I have something here different than
• 18:40
  Speaker 2: somebody else and I need to give it to others.
• 18:43
  Speaker 2: You have that sense. You don't need perfect business minds.
• 18:47
  Speaker 2: That's a great point.
• 18:48
  Speaker 1: And you have to believe in yourself to really get
• 18:50
  Speaker 1: out there. And so that makes a great, great point.
• 18:53
  Speaker 1: I want to go back to something as you were
• 18:55
  Speaker 1: sharing of being a consultant. And then now here you
• 18:58
  Speaker 1: are bringing your brand out. And, you know, I was
• 19:01
  Speaker 1: thinking about this. You've been a great coach, all these teams,
• 19:06
  Speaker 1: but then sort of you wanted to get back on
• 19:08
  Speaker 1: the field and play the game yourself. And I really,
• 19:11
  Speaker 1: really appreciate that. Now, going back to your Tamoli brand,
• 19:16
  Speaker 1: where you are today, who should be contacting you?
• 19:20
  Speaker 2: So right now I'm looking for building my brand so
• 19:24
  Speaker 2: anybody who can give a bigger exposure for my brand,
• 19:29
  Speaker 2: I would love to partner with them, whether they are
• 19:32
  Speaker 2: a restaurant, whether there's a store online, or a podcaster
• 19:36
  Speaker 2: like you. I need to get the word out that
• 19:38
  Speaker 2: we have this great product that is available. Second, I
• 19:41
  Speaker 2: need a little bit more help in manufacturing, how to
• 19:44
  Speaker 2: bring the cost down. So that's what I do. And
• 19:47
  Speaker 2: in return, what I can offer to anybody who's starting
• 19:49
  Speaker 2: a out is I can explain to them my journey.
• 19:51
  Speaker 2: I can explain to them how to start a business,
• 19:53
  Speaker 2: how to grow a business. I will trade what I
• 19:56
  Speaker 2: know for what they can tell me. Even at this stage,
• 19:59
  Speaker 2: I don't know everything. I need to learn.
• 20:01
  Speaker 1: Absolutely.
• 20:02
  Speaker 2: Absolutely.
• 20:03
  Speaker 1: But it's great that you're willing to barter some of
• 20:06
  Speaker 1: those services. And sometimes you're offering a lot more value
• 20:10
  Speaker 1: to others.
• 20:11
  Speaker 2: I love that.
• 20:13
  Speaker 1: If listeners remember only one thing from today's conversation, what
• 20:18
  Speaker 1: do you hope that message is?
• 20:20
  Speaker 2: Actually, the one thing I want to take them is
• 20:22
  Speaker 2: different than what we've talked as far. I'm 62 today.
• 20:27
  Speaker 2: At 62, I'm starting a new business. I'm used to
• 20:33
  Speaker 2: walking into conference rooms and everybody saying, oh, Samir is here.
• 20:36
  Speaker 2: Let's start now. I go into rooms and call and say,
• 20:40
  Speaker 2: who are you? And hang up on me. It's a
• 20:43
  Speaker 2: very different feel than what I did. I don't have
• 20:46
  Speaker 2: name recognition in the food industry, right? But I'm doing
• 20:48
  Speaker 2: this and I will get there and I will be successful. Right?
• 20:53
  Speaker 2: That ability, no matter what your age, to know I
• 20:59
  Speaker 2: have something to contribute. I may not run as fast
• 21:02
  Speaker 2: as I did before, but I can think a lot
• 21:04
  Speaker 2: faster because of the experience I have. I know a
• 21:08
  Speaker 2: lot more people today who I can reach out and
• 21:11
  Speaker 2: ask for help. So every stage of your life, you
• 21:14
  Speaker 2: have something else. So don't hold back because you don't
• 21:17
  Speaker 2: have something. That's the one thing, that no matter who
• 21:22
  Speaker 2: you are, what you are, you have something to offer
• 21:26
  Speaker 2: And look inside. You'll find it helps to have somebody else.
• 21:29
  Speaker 2: Come talk to me. I will help you find what
• 21:31
  Speaker 2: you're really good at. That's great advice.
• 21:34
  Speaker 1: And regardless of age, it doesn't matter what age you are.
• 21:37
  Speaker 1: There's still music in you. You need to get out there.
• 21:40
  Speaker 2: Yes.
• 21:41
  Speaker 1: Yes. So, Samir, finally, where can our audience connect with you?
• 21:44
  Speaker 1: Find out more about your work and continue this conversation.
• 21:48
  Speaker 2: So I am on LinkedIn, very active on LinkedIn. So
• 21:51
  Speaker 2: Samir Mokashi on LinkedIn, you will get me. So Timoli
• 21:55
  Speaker 2: Foods at timolifoods.com is where you can get information about it.
• 22:00
  Speaker 2: And the Business Millionaire Club. That's my website for my
• 22:03
  Speaker 2: business mentoring. So these are the three. Reach out to
• 22:06
  Speaker 2: me directly on LinkedIn. I'm there all the time. We'll
• 22:09
  Speaker 2: respond very immediately. Businessmillionaireclub.com and timolifoods.com. Three places you can
• 22:16
  Speaker 2: find it. And I can have that information to you
• 22:19
  Speaker 2: so the link's available to your audience as well.
• 22:22
  Speaker 1: Well, Samir, thank you so much for joining us. We
• 22:24
  Speaker 1: really appreciate your time and the value you shared.
• 22:27
  Speaker 2: Thank you for having me here. So this is really good.
• 22:31
  Speaker 2: Your audience is great. You're doing a great service with
• 22:33
  Speaker 2: this podcast. I'm happy to be a part of it.
• 22:36
  Speaker 2: Thank you. Thanks, everyone, for listening.
• 22:39
  Speaker 1: If this episode inspired you, make sure you share it
• 22:41
  Speaker 1: with someone. And don't forget to follow the Globalizer podcast
• 22:44
  Speaker 1: for more conversations that make an impact. Till the next time.