What does it take to build a business people can count on when their plans fall apart? Kohl and Jessie Adamson of Cordell’s Automotive have turned car trouble into community trust, expanding from one inherited shop to seven locations across Wisconsin and Minnesota. In this episode, they share how they’ve built a business on “old…

What happens when passion meets practicality in the content creator world? In this episode, Steve Ray, Head of Brand Marketing at Foodist Films, takes us on an unexpected journey from driving the Oscar Mayer Wienermobile to building a successful food videography business – and ultimately pivoting back to what truly matters. From humble beginnings filming…

What does it take to compete with billion-dollar companies when you’re a small business owner? In this episode, Nick Netley, founder of Sota Shine Car Wash, reveals how he’s disrupting the booming car wash industry through bold innovation and calculated risks. From selling the #1 Camp Bow Wow franchise in the United States to building…

How do you transform a 50-year-old metal foundry into a cutting-edge digital technology company? In this episode, Mike Klonsinski, President of Berntsen International, reveals how his company made the dramatic leap from forging metal survey markers to developing RFID-enabled smart infrastructure that connects the physical world to digital twin systems. From providing Lewis and Clark…

What’s the difference between surviving and thriving as a small business owner? In this episode, Tina Lockwood, co-founder of Lockwood Enterprises, reveals how proper financial structure and strategic thinking can transform a new or struggling business into a profitable, scalable enterprise. From starting in their home office to establishing a brick-and-mortar presence after 15 years,…

A great meal is about more than just the food – it’s about connection, seasonality, and a dash of storytelling. In this episode, Chef John Bogan, founder of the Lake Geneva School of Cooking, invites us behind the scenes of his high-energy kitchen and reveals how he’s reimagining culinary education by making it as welcoming…