From producing just 10 jars a day to 650 SKUs daily, what began as a home kitchen experiment to create natural, toxin-free bone broth for their picky-eating son has evolved into a thriving seven-figure business. In this episode of Open for Business, we delve into The Daily Broth’s journey from side hustle to full-fledged enterprise.

We speak with Rahayu Parmatasari and Tengku Arif Asad, co-founders of The Daily Broth, about how they transitioned out of corporate careers, scaled operations while preserving quality, and navigated the challenges of funding and logistics.

Here are some key highlights from the conversation:

- Origins: Inspired by a personal need for nutritious food for their son, the founders started with a single pot and a dream.

- Scaling Up: Expanded from a home kitchen to a production facility with 20 staff, in-house delivery riders, and a food scientist ensuring quality control.

- Certifications and Growth: Securing Halal and HACCP certifications to unlock B2B opportunities and export markets like Australia and the Middle East.

- Funding the Growth: Bootstrapped the business without external funding, reinvesting profits to scale operations and enhance capabilities.

- Brand Promise: How they maintain their commitment to nutrition, safety, and toxin-free preparation in every jar of broth.

- Future Vision: Aiming to become a household staple and a trusted health food option in hospitals worldwide.