Bonus Episode: Khalil Khamis of Crafty Ramen
Khalil Khamis, CEO of Crafty Ramen, explains how the brand scaled from a 24-seat Canadian restaurant to nearly 3,000 retail doors by leveraging a 'fresh frozen' puck format that avoids plastic trays. He details the challenges of adapting Michelin-trained recipes for mass production, the strategic use of the restaurant as an R&D lab for new SKUs like Brisket Birria, and the complexities of cross-border logistics and Costco's 13-week rotation model ahead of their U.S. launch.