The Hospitality Hangout · 2026-04-14 · 44 min
Eric Skae joins the conversation to break down what it really takes to build and scale a food brand, drawing from his experience growing Rao’s and now leading Carbone Fine Foods into a new era of rapid expansion. From identifying untapped potential to driving exponential growth, he unpacks the fundamentals behind turning strong products into nationally recognized brands. The discussion explores the key differences between restaurant success and retail success, and why so many operators struggle when making the jump into CPG. From distribution and data to brand awareness and consumer behavior, Eric shares how Carbone scaled to tens of thousands of stores while maintaining a premium position and authentic identity in a crowded category. Along the way, the conversation dives into the role of hospitality in brand building, the importance of staying focused during high-growth phases, and how innovation fits into long-term strategy. The episode also highlights emerging opportunities across the broader Italian food category, offering a look at how disciplined execution, strong partnerships, and a clear brand vision can drive sustained growth at scale. Episode Credits:
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