Freshline

“I think there were fundamental cracks with the model. And we may have lived on. And we may have raised more capital, but I think it was, it probably would have been like that by a thousand cuts instead of like one, you know, stab.”

“Me flying back from Boston to Vancouver is when I ran into a packer or like closer to the fishermen at the airport lineup. And I had just kind of reconvened with my co-founder and I was chatting with him about the conference and he had turned around, he was li…”

“Fish, typically, the majority of it isn't farmed, right? So wild caught, there's, Unpredictability when it comes to how much is caught, the timing of when something is caught, the pricing of the catch when it lands at the dock. So there's a lot of variability …”

“Our volume sold was actually higher. Like if we annualize it and we were taking anywhere from five percent to like 40%.”

“I think market always trumps founders when there's like a bad market and a good founder market wins.”

“Japanese seafood like hamachi is just organically is going to have much, much, much higher margins. There's less competition. It's takes like specialty sourcing. You could enforce 40%, 50% on that product. When you're talking about Atlantic cod that is used in…”

“The way you transact, the way you sell products when it comes to fish, seafood is fundamentally different when it comes to when you compare it to, like, selling t-shirts, right? So you sell things by the poundage. You need to be able to factor in perishability…”

“We were right about break even, but we were still losing money. And we were obviously employing like high value, like engineering, operations, designer.”

“Right around that point is also when COVID hit. So essentially we went from doing millions in revenue to essentially like nothing because RICP was higher end restaurants. So Japanese seafood restaurants, Italian restaurants. So the first kind of segment of res…”