EPISODE · Aug 31, 2026 · 26 MIN
He Built a Coffee Brand on the Side — Now 65% of Customers Come Back (Part 2/2)
from Millionaire University · host Millionaire University
#1060 What if the key to growing a product business isn’t doing more yourself — but building it so you barely have to touch the product at all? In Part 2 of this two-part episode, host Britlyn Williams continues her conversation with Eli Mash, founder of Makor Coffee, to break down the systems and strategies that have allowed him to grow the brand alongside a full-time career. Eli shares how he found manufacturing partners, used smaller distributors and in-store demos to break into retail, and outsourced production, fulfillment, advertising, and social media so he can focus primarily on operations, finance, and growth. He also explains why knowing your margins is critical in a physical product business, how bundles and a $60 free-shipping threshold increased average order value by roughly 15%, and why repeat customers can make the difference between burning cash and building a sustainable company. Plus, Eli opens up about influencer marketing, Amazon, handling negative feedback, and the mindset that helps him keep going through the inevitable ups and downs of entrepreneurship — including his advice to anyone with a business idea: take one small step every day! What we discuss with Eli: + Sourcing organic ingredients + Finding manufacturing partners + Breaking into retail stores + Using distributors to scale + Increasing average order value + Bundles and free shipping + Outsourcing to third parties + Influencer marketing lessons + Knowing your margins + Building one step at a time Thank you, Eli! Check out Part 1 of this episode. Check out Makor Coffee at MakorCoffee.com. Follow Eli on Instagram. Watch the video podcast of this episode! Get your FREE 5 Minute Business Plan at MillionaireUniversity.com/Plan To get exclusive offers mentioned in this episode and to support the show, visit MillionaireUniversity.com/Sponsors
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He Built a Coffee Brand on the Side — Now 65% of Customers Come Back (Part 2/2)
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