Breakfast with Ryan Huang, Emaad Akhtar and Audrey Siek

Mind Your Business: How to build a scalable food business

·16 min·1 clip

Who actually makes the signature desserts for major restaurant chains when kitchens outsource them?

The episode begins by revealing that many major restaurant chains outsource their desserts due to operational challenges. Ryan Huang introduces Eric and Shamsa Van Cullen, who took over Oishi, a 20-year-old B2B dessert supplier. They explain they kept the existing brand name due to its established value. Eric details the difficulties of transitioning from serving single outlets to large chains, requiring team building, process implementation, and significant funding. He describes the pressure of investing in automation before seeing revenue returns. The discussion shifts to current industry conditions, with Eric noting that F&B operators face slimmer margins and client resistance to price increases. He highlights how rising raw material and labor costs impact the business. To manage costs, Oishi sources directly overseas and uses automation. Eric describes their 18,000-square-foot facility in Singapore and their consideration of relocating across the border. He explains their industrial automation setup, using large tanks and piping to produce high volumes with minimal labor. The hosts ask about client retention, and Eric emphasizes collaborative R&D and growing with clients like Coffee Bean and Shake Shack. He argues that large F&B brands prefer not to handle production themselves. Shamsa shares an example of a failed Turkish ice cream project due to sourcing difficulties and a successful product development journey. In a rapid-fire segment, Shamsa notes that trendy tea flavors attract customers but classics like chocolate and vanilla actually sell. Eric comments on the perceived premium status of gelato versus ice cream. The episode concludes by summarizing the operational insights behind dessert supply.

As heard by us

A grounded look at the machinery, costs, and sourcing behind restaurant desserts made at scale.

Commercial desserts often arrive at restaurants through suppliers most diners never see, and this episode brings that backstage system into focus.

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Curious who actually makes the restaurant dessert before it reaches your table?

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