The Power of Persistence: How Bruno LeGreco Keeps The Biscotti Company Growing

Bruno LeGreco is never one to sit still. Having gone through several career iterations earlier in life, he was ready to go all in once he started The Biscotti Company four years ago. But there’s nothing easy about food entrepreneurship, and Bruno’s sharing lessons he’s learned along the way.

In today’s episode, Bruno tells the story of how he founded The Biscotti Company, the disciplined and persistent method he used to ensure sales growth for his company, and the never-ending navigation of finances (including a lesson learned the hard way.) 

Bruno has such amazing energy and offers story after story for us. You’re going to absolutely love this episode.

In this episode, you’ll learn…

[00:00] Intro

[00:46] Bruno’s seven-year-itch and how he bootstrapped his biscotti business from the start

[10:21] How goal-setting and sheer persistence helped Bruno grow his business early

[16:37] How Bruno navigated selling in-person and getting samples to potential customers in the midst of the pandemic

[22:10] Bruno biggest challenge in four years of business (spoiler: it’s finances, but not necessarily in the way you’d think)

[25:40] The tough lesson Bruno had to learn the hard way

Get full notes and a transcript at: https://www.thehudsonkitchen.com/podcast/

To get more Food Business Bites right in your inbox, sign up for our newsletter at thehudsonkitchen.com.