Today we’d like to introduce you to Greg Goodman.
Hi Greg, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
This story is centered around my journey in creating KTonic LLC, producer of Austin’s KTonic Kombucha. My journey started when I was making kombucha in my kitchen after it notoriously was pulled from the shelves at Whole Foods in 2010. I was a kombucha drinker since 2005 and really had no clue that I would one day be manufacturing it. One of my biggest complaints about some of the brands of kombucha I was buying was the amount of sugar from fructose used for secondary fermentation. Some of the off the shelf products I was trying didn’t have a proper balance of flavors and I suspected the added sugars were likely masking an improperly fermented product. The birth of KTonic started in trying to create a healthful, functional beverage that is single-fermented and “tea-centric”, maintaining a flavor balance with the lowest sugar count possible. In preparation for producing larger volumes of kombucha, I spent a lot of time researching brewing methods as well as sourcing teas, botanicals and sugar. I also reached out to about a dozen established kombucha breweries, both local and out of state, and not a single one was willing to shed light on starting a new business in a relatively new category.
Now, being somewhat on the other side, I understand why everyone was tight-lipped, but nevertheless I vowed to help others when they reached out for advice and guidance. Since getting started, I have been lucky enough to be mentored by a few key individuals with a wealth of knowledge and experience, so it’s my responsibility to pay it forward. Today, I am the CEO and co-owner of KTonic along with my brother-in-law Bryan Schmitz. KTonic serves Central Market and Natural Grocers around the state and is opening up a new expanded facility and taproom in Hutto this summer.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Given the lack of a road map for upstart companies in a relatively new industry, it has definitely not been smooth sailing. Trying to upsize and expand from brewing in glass jars to large stainless-steel fermenters has been a challenge, especially keeping up with the “pain points” that move and shift as your business grows. Not having the wealth of knowledge and camaraderie that is shared within other industries, like beer brewers have, means that you must take a leap in a direction based on your best educated guess. We’ve been fortunate to be able to pivot and learn quickly when we get it wrong. I have also been very fortunate to forge professional and personal relationships from individuals way savvier and more experienced than myself. Having a new dedicated facility appears to be a great achievement and it certainly means we are on the right track, but for me, my work is just beginning.
Can you tell our readers more about what you do and what you think sets you apart from others?
Of the three topics presented here I am quick to choose anything that involves artistry or creativity, which is in my DNA. What drives me is the freedom to create, particularly with other individuals who are similarly passionate about what they do. For instance, I did not create KTonic to just be another kombucha company and copy what others are doing. I had to do things differently, not only to be distinct from the rest of the heard, but also because I felt bottled kombucha was straying away from the healthy, functional beverage it was touted to be. I knew it was possible to have a properly fermented product with a balance of flavor that people wanted to drink that still tasted like kombucha. KTonic is known for being different and unique and as we grow, it will be our challenge to maintain our identity and uniqueness.
In addition, to taking pride in our product, I feel like there’s an opportunity for KTonic to use its platform to help others. Our limited edition seasonal “Chai, how are you?” was created to help two very important organizations, SIMS Foundation and Health Alliance for Austin Musicians (HAAM). Both organizations help raise awareness and bring aid to the mental and physical wellbeing of Austin musicians and Austin music professionals. KTonic donates 15% of its gross sales of “Chai, how are you?” to both organizations.
Where we are in life is often partly because of others. Who/what else deserves credit for how your story turned out?
There’s no way that I could do this alone and without the support of my family, my wife in particular, as well as my partner Bryan who adds critical thinking into everything that we do, we wouldn’t exist. KTonic has also been very lucky in in finding Chris Doan, a dedicated and invaluable member of our team who has been with us from Day 1. There are also a few key individuals that I consider mentors who have helped me along the way. Douglas Kuehn of Waterfall Beverages, one of the most selfless people I know, has helped me make some critical decisions. I’m happy to call him a mentor and a good friend.
Pricing:
- $40/case of KTonic Kombucha for Home Delivery in Austin
- $42/case of KTonic Kombucha “Chai, how are you?” – Benefiting Austin’s SIMS Foundation and HAAM
Contact Info:
- Email: info@ktonickombucha.com
- Website: www.ktonickombucha.com
- Instagram: https://www.instagram.com/ktonickombucha/
- Facebook: https://www.facebook.com/ktonic
- Twitter: https://www.twitter.com/ktonickombucha/
- Other: URL to “Chai, how are you” information page: https://www.ktonickombucha.com/chai
Image Credits:
Photo 1 – render of “Chai, how are you?”
Photo 2 – KTonic LLC
Photo 3 – Credit: Eden Goodman
Photo 4 – Credit: Meera Chandrasekaran
Photo 5 – Credit: Eden Goodman
Photo 6 – Credit: Inspire Brand Management
