Gluttonomy is an innovation agency that is reinventing the future of food businesses. Understanding the food business like no one else, Gluttonomy is able to build and implement concepts and business strategies for cooks, restaurants and brands.
Not just a Food Marketing Agency, Gluttonomy has a strong background in Technology, Communications and Media, and they are truly passionate about food.
Q&A with Founder and CEO Nidal Barake
Could you tell me a little about your background?
Originally, my background is in the mobile industry. I earned my MBA at the University of Delaware, and then I worked in management consulting in the telecommunications industry. Then from there I founded a company called Tedexis, which does mobile banking and from Tedexis we did a spinoff called Veeple that did payment platforms for banks in Latin America. I’ve always been involved with food as a food writer, and a food critic. I decided to combine two passions of mine and knowledge of both industries and founded Gluttonomy earlier this year. Basically now I am providing marketing consulting for restaurants, chefs, and food brands.
What do you believe stands Gluttonomy apart from other food marketing agencies?
Well, we understand the food business market like no one else because we were not just a marketing company or consulting firm that applies business scenarios or spreadsheets. We know the food industries from within and my partners and I have been involved in the industry, as food critics, as food writers, and as restaurateurs, and working for companies that operate with the national food companies. We understand the food industry better than any other agency and that gives us an edge in working with our customers plus we understand what they need even before they do sometimes.
Do you see yourselves growing further in the future and what work are you doing locally here in Miami?
Absolutely! We are a very young company; we are looking forward to growing globally. We are actually already serving customers in the US, Latin America, and Europe. In terms of the local market, we work with chefs like Jeremy Ford from the Edition and El Matador, Juan Valdez, which is a Colombian coffee chain, and Sushi Garage, a very nice sushi restaurant in South Beach. We are also doing other jobs for global companies.
Why did you decide to join the LAB Miami?
As a startup The LAB provided a great environment for innovation, and networking opportunities, and being located in Wynwood, it is a hub for what’s going on in Miami in terms of arts, food, and culture. The LAB is an ideal location for a start up like Gluttonomy which is involved in the food industry, that’s so hot and happening in Miami.
What advise would you give to other startups?
Well, first, I think the most important thing is to have a clear business model. What pains are you solving? Of course, since it’s a business, how you are going to make money? At the end people don’t buy what you do, they buy why you do it. So if you know what your purpose as a company is, that makes everything else clear in terms of developing products, and services.