Inspired by Willy Wonka and raised in a family of chefs, Ian began working in restaurants at just eight years old. After culinary school and years in professional kitchens, he took a chance on an unusual business idea that brought food and science together.
The journey wasn’t always sweet. Ian reveals how one disastrous event in Aspen nearly wiped out his business, the hard lesson he learned about guaranteed payments and how he developed a ticket-based model that helps control costs and virtually eliminate food waste.
In this episode, we discuss:
• How Willy Wonka inspired The Inventing Room
• Turning science and dessert into a profitable business
• The Aspen event that nearly cost Ian everything
• How COVID transformed the customer experience
• Using liquid nitrogen safely
• Balancing creativity, entertainment and profitability
• Why kids are the toughest—and most rewarding—customers
• Inspiring the next generation to become interested in science
• Why entrepreneurs must keep believing in unusual ideas
If you enjoy stories about entrepreneurship, food, innovation and overcoming failure, subscribe to The Personal Side of Business for more conversations with the people behind remarkable businesses.
Learn more about The Inventing Room in Denver, Colorado.
tirdenver.com
IG@ Inventingroom
If you want to learn more about Jet Bunditwong and The Personal Side of Business, check out personalsideofbusiness.com
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