From Studio Apartment to Nine-Figure Brand: How Spot & Tango is Competing in the Fresh Pet Food Market

From cooking fresh meals for his dog Jack in a NYC studio apartment to running a nine-figure pet food company, Russell Breuer's entrepreneurial journey is one for the books.In this episode, the CEO & Founder of Spot & Tango joins Peter Kenseth to discuss how his company is disrupting the fresh pet food market by making minimally processed nutrition affordable and accessible. With industry giants like Hill's, Royal Canin, and Blue Buffalo all piling into the fresh food space, Russell explains how Spot & Tango carved out a unique position through their proprietary "fresh dry" process—delivering the benefits of fresh frozen at 30-40% lower cost.We cover:The origin story behind Spot & Tango and UnKibbleWhy Russell made the contrarian decision to build his own factoryHow they've maintained prices despite industry-wide inflationThe difference between freeze-dried, air-dried, and dehydrated pet foodPup Gum: rethinking dental care for dogsThe future of personalization in pet nutritionWhat it really takes to scale a startup through a pandemicWhether you're a pet parent curious about fresh food options, an entrepreneur navigating the pet industry, or just love a good founder story, this conversation delivers.🔗 Learn more about Spot & Tango: spotandtango.com🔗 Check out Pup Gum: pupgum.com—Petworking is hosted by Peter Kenseth, VP & Partner at Maia Strategy Group, covering the people, brands, and trends shaping the future of pet care and animal health.#PetFood #FreshPetFood #Entrepreneurship #PetIndustry #DogFood #Petworking