Episode 43: Daniel Nicholson of NadaMoo!
The Checkout checks in with Daniel Nicholson, CEO of NadaMoo!, a plant-based ice cream brand based in Austin, Texas. The Checkout’s Host Errol Schweizer first put NadaMoo! on his store’s shelves way back in 2005 while working as a grocery buyer in Austin. Nearly ten years later, when Errol was leading the national Grocery team, NadaMoo! was awarded national distribution and quickly became a leading vegan ice cream.
Daniel Nicholson graduated from the University of Texas at Austin in 2007 with a degree in Mechanical Engineering. Daniel discovered NadaMoo! in 2008 after an introduction to the founder. Since falling in love with the brand, NadaMoo! has become his sole focus for the past 13+ years. He started as the Controller, and after 3 years, the founder of the company was ready to step out to pursue other opportunities. In that moment, Daniel decided to step into the role of President and CEO, and he never looked back. Since 2011, the company has grown its revenue over 50x, from being distributed in just a few hundred stores to over 10,000 stores nationwide, and it is beginning to be distributed more widely in Canada. NadaMoo! has been a driving force for Daniel to help build awareness around health, wellness, and sustainability.
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Episode #42 Notes
1:00 - How did you get into plant-based ice cream?
3:00 - Why make it a business?
6:00 - Why are more customers moving toward plant-based dairy?
9:00 - What makes what NadaMoo is doing different than other plant-based food companies?
12:10 - What are your parameters around ingredient sourcing?
15:00 - How do you decide on the flavors and recipes for NadaMoo?
18:00 - On opening NadaMoo’s first scoop-shop.
21:00 - What’s the NadaMoo culture like?
25:00 - Biggest challenges of growing the NadaMoo company.
28:00 - What are NadaMoo’s retail and wholesale relationships like?
30:30 - How was NadaMoo financed?
39:00 - Book Recommendations!
Light Years, James Salter
The War of Art: Break Through The Blocks and Win Your Inner Battles, Steven Pressfield
High Hanging Fruit, Mark Rampolla
