Scaling a premium CPG brand isn’t about moving faster. It’s about knowing what can’t be compromised. On this episode of Beyond the Bottom Line, Eric Skae, CEO of Carbone Fine Foods, shares how an uncompromising focus on product quality, disciplined growth, and team trust helped turn a restaurant-heritage brand into a $100M powerhouse.
The distilled spirits industry is at a turning point. After decades of growth, shifting consumer behavior, economic pressures, and regulatory hurdles are redefining the landscape. In this episode of Beyond the Bottom Line, Bert Miller speaks with Chris Swonger, CEO of the Distilled Spirits Council and Responsibility.org, about how the industry can adapt—through advocacy, innovation, responsibility, and leadership that keeps the consumer at the center.
From 1,200 to 15,000+ stores—without losing culture.
When Jason Bronstad stepped in as CEO of MALK Organics, the brand was in just over 1,200 doors. Today, it’s topping 15,000 and still climbing. His secret? Not just product or distribution—but people. In this conversation with Bert Miller, Bronstad shares how purpose-led leadership, day-one culture, and extreme ownership have turned MALK into one of the fastest-growing names in plant-based milk.
On this episode of Beyond the Bottom Line, host Bert Miller engages with Scott Northcutt, Senior Vice President of HR at Bacardi, for an in-depth look at how the spirits giant maintains its family-driven excellence after more than 160 years. Drawing from his 15+ years of experience, Scott discusses how Bacardi navigates industry headwinds while preserving its commitment to quality and innovation. From developing next-generation leaders through Harvard Business School partnerships to implementing radical candor in a family-oriented culture, Scott reveals the strategies that keep Bacardi at the forefront of the premium spirits industry.
On this episode of Beyond the Bottom Line, host Bert Miller dives deep with Joe Fortune, CEO of Jägermeister, to explore how the iconic fifth-generation, family-owned brand has preserved its heritage while embracing innovation. From recalibrating its U.S. strategy and leveraging data-driven decisions to fostering a family-like culture and recruiting top-tier talent, Joe shares the secrets behind Jägermeister’s sustained success and evolution.
Sean Parkhurst defied the traditional CPG corporate path. His experience spans finance, lobbying, hospitality, and consulting—an uncommon blend that fuels his dynamic, innovative leadership at REDCON1.
Discover how A1RWATER – Americas is transforming access to clean drinking water with innovative air-to-water technology. Learn about sustainable solutions that address global water scarcity and provide eco-friendly alternatives to bottled water.
Bert Miller welcomes Raul Leal, the CEO of SH Hotels and Resorts, back on the show. The evolution of the hotel and resort industry over the past 15 to 20 years has shifted from traditional hotels to lifestyle-focused properties.
In a world grappling with depleting water resources, one company is poised to revolutionize the way we think about sourcing this precious commodity. The AirWater Company, led by CEO Alex Guy, stands as a beacon of innovation, introducing a groundbreaking technology that extracts high-quality drinking water from thin air.
In this episode of Beyond the Bottom Line with Bert Miller, Craig Huse, the CEO of the Huse Culinary Group, Bert uncovers how Huse Culinary grew a legacy brand steadily with diverse product sets while achieving record retention. Craig Huse leads a restaurant group with four concepts and multiple locations generating over $70 million in revenue. He also oversees the St Elmo Foods Group, which includes famous products like Saint Elmo shrimp cocktail sauce and seasonings. Craig recently launched RTD St. Elmo Co and has plans to establish a distillery.
