On today's episode of Startup to Storefront we're sitting down with Ayeshah Abuelhiga, the founder of Mason Dixie, the brand making comfort food clean and convenient. In 2014, she set out to prove that biscuits, breakfast sandwiches, and waffles could be crave-worthy without cheap ingredients or scary chemicals.
As a first-generation American, Ayeshah grew up watching her immigrant parents serve quality comfort food at their small carry-out restaurant and convenience store. Years later, after leaving her big corporate job, she opened a restaurant of her own that had mile-long lines and sold out daily. Those same customers inspired her to package her biscuits, starting with nothing more than frozen dough, a vacuum sealer, and an ice chest.
Today, Mason Dixie is on grocery shelves nationwide, still driven by the same mission: to make the food you crave with real ingredients you can feel good about.
On this week's episode you'll learn:
How strippers and nurses unexpectedly helped Mason Dixie decide to serve fried chicken earlier than planned.
What it takes to win the People's Choice Award for Best Biscuit Snacks.
How Mason Dixie scaled from restaurant to consumer, achieving 500% growth along the way.
So butter that biscuit and indulge in the Mason Dixie story with Ayeshah Abuelhiga right now on Startup to Storefront.
