Steven Rofrano

I've, I've fried some coconut before it comes out greasy, shiny, you know, it gets on your fingers. Like, I don't know. I don't like that. So tallow is the ideal frying fat. We couldn't get someone to make it for us. Then we were like, okay, crap. So we're going to have to go make it ourselves. That was the next fundamental realization. And so we thought about like, how are we going to do this?

We're going to rent a commercial kitchen because you have to have, you know, a food safe place to make your products. Um, we ended up finding one not too far from, um, As I said, my parents' house, which is where the prototype was made. So this is where I grew up. So I know the area well. We found a kitchen. We had to go buy a fryer. We had to get people.

We're going to rent a commercial kitchen because you have to have, you know, a food safe place to make your products. Um, we ended up finding one not too far from, um, As I said, my parents' house, which is where the prototype was made. So this is where I grew up. So I know the area well. We found a kitchen. We had to go buy a fryer. We had to get people.

We're going to rent a commercial kitchen because you have to have, you know, a food safe place to make your products. Um, we ended up finding one not too far from, um, As I said, my parents' house, which is where the prototype was made. So this is where I grew up. So I know the area well. We found a kitchen. We had to go buy a fryer. We had to get people.

We had to buy a machine to get the pouches. We had to do all that stuff. And we were like, as we were planning this out, we quickly realized... this is going to cost a lot of money. This is going to cost a lot of money.

We had to buy a machine to get the pouches. We had to do all that stuff. And we were like, as we were planning this out, we quickly realized... this is going to cost a lot of money. This is going to cost a lot of money.

We had to buy a machine to get the pouches. We had to do all that stuff. And we were like, as we were planning this out, we quickly realized... this is going to cost a lot of money. This is going to cost a lot of money.

No.

No.

No.

No, still not. Okay.

No, still not. Okay.

No, still not. Okay.

So we realized it was going to cost a lot of money. And so we were trying to like figure out how this is going to work. I looked at the price on the shelf of like Doritos and I'm like, This doesn't even make sense. Not even about the ingredient quality, because, of course, tal is way more expensive than seed oils. Organic corn is way more expensive. The salt is way more expensive.

So we realized it was going to cost a lot of money. And so we were trying to like figure out how this is going to work. I looked at the price on the shelf of like Doritos and I'm like, This doesn't even make sense. Not even about the ingredient quality, because, of course, tal is way more expensive than seed oils. Organic corn is way more expensive. The salt is way more expensive.

So we realized it was going to cost a lot of money. And so we were trying to like figure out how this is going to work. I looked at the price on the shelf of like Doritos and I'm like, This doesn't even make sense. Not even about the ingredient quality, because, of course, tal is way more expensive than seed oils. Organic corn is way more expensive. The salt is way more expensive.

Even ignoring all of the cost of the ingredients, the math still wasn't adding up. We could use Frito-Lay quality ingredients, and still it was going to be too expensive. So we figured that we learned more about this. We realized that the reason why Frito-Lay is cheap is not merely because they use bottom barrel ingredients.

Even ignoring all of the cost of the ingredients, the math still wasn't adding up. We could use Frito-Lay quality ingredients, and still it was going to be too expensive. So we figured that we learned more about this. We realized that the reason why Frito-Lay is cheap is not merely because they use bottom barrel ingredients.

Even ignoring all of the cost of the ingredients, the math still wasn't adding up. We could use Frito-Lay quality ingredients, and still it was going to be too expensive. So we figured that we learned more about this. We realized that the reason why Frito-Lay is cheap is not merely because they use bottom barrel ingredients.

That's about one factory for every two states. They have a giant factory with robotic equipment and giant fryers and assembly lines and all that stuff. 30 factories. They have 200, 250 distribution centers. Wow.