Inspired by Willy Wonka and raised in a family of chefs, Ian turned his childhood curiosity into a business where liquid nitrogen, culinary creativity and education come together. But building such an unconventional concept hasn’t been easy.
Ian shares how a disastrous event in Aspen nearly wiped out the business. He also explains how The Inventing Room adapted during COVID, the importance of constantly experimenting and what it takes to impress one of the toughest audiences in business: kids.
In this episode, we discuss:
• Turning a childhood idea into a real business
• Using science to create unforgettable food experiences
• Learning from expensive business failures
• Balancing creativity with profitability
• Adapting the business during COVID
• Managing food costs, safety and customer expectations
• Inspiring children to become interested in science
• Why believing in your concept matters
This is a story about curiosity, resilience and taking a chance on an idea others might dismiss.
Learn more about Ian Kleinman and The Inventing Room in Denver, Colorado.
Purchase tickets for The Inventing Room (https://tirdenver.com/)
Follow The Inventing Room on Instagram @inventingroom (https://www.instagram.com/inventingroom/)
Check out more episodes for this podcast at The Personal Side of Business (https://personalsideofbusiness.com/)