My innovation portfolio highlights product lines I created for Good Eggs Inc. from concept, through R&D and marketing, to large-scale production. I worked as the food stylist for all photos and art directed alongside photographer Meg Baggott.
Momofuku + Good Eggs Collaboration
New Products: Spicy Chicken Soup with Bok Choy
Bo Ssam Boneless Short Rib Ssam Sauce Momofuku Short Rib + Steamed Buns Dinner Momofuku Bo Ssam Short Rib Dinner
Concept:
I developed these products to align with culinary trailblazer David Chang’s Momofuku Brand, working to develop products that the Momofuku team then greenlit for production. This springtime launch included a spicy chicken soup, a korean condiment Ssam Sauce, and a korean-style braised short rib, featuring grass fed beef from Sonoma Meat Company.
While this launch involved the innovation of 3 new base products, I was able to create 2 additional bundles that served as restaurant-style experiences for our customers including a Steamed Bun Dinner and a Bo Ssam Short Rib Dinner—crisp lettuce cups filled with braised beef, coconut rice, including three different condiment options.
Business Impact:
This collaboration was a unique opportunity to partner two premium brands, creating a restaurant-experience at home. The Momofuku Spicy Chicken Soup, maintaining a 60% profit margin, selling out for 10 consecutive weeks, with weekly sales of over $4k.
Souvla + Good Eggs Collaboration
New Products: Leek & Spinach Spanakopita, Whipped Feta Dip, Seasoned Pita Chips, Citrus & Herb Marinated Olives, Chopped Salad with Lemon Vinaigrette & Feta, Baklava Granola, Baklava Granola + Cherry Greek Yogurt Parfait, Greek Feast Bundle, and the Mezze + Rosé Bundle
Concept of Launch: This Collaboration with Souvla, San Francisco's popular casual Greek eatery, (one of my favorite spots!) was a passion project for me, as I decided to develop an entire line of products that could be enjoyed individually but also as a full entertaining-style menu. The Spring 2024 lineup of house-made dishes includes not only stand-out main dishes, but also dips, sides, and a mindblowing baklava granola that makes a decadent breakfast or dessert.
Business Impact: The entire springtime launch generated $20K during the first 2 months of sales, while the Leek & Spinach Spanakopita was the most popular Good Eggs Kitchen dish for 5 weeks in a row, selling over 1000 units.
New Years’ “Longevity Launch”
New Products:
Japanese Nourish Bowl with Tamari Roasted Tofu Greek Isle Longevity Salad Cali Valley Chicken & Farro Salad Roasted Tamari Tofu
Concept of Launch: These dishes were launched as New Years’ offerings, representing a wellness campaign focused on foods to nourish your body, as opposed to what you might deprive yourself from. This campagne coincided with the moment and excitement that surrounded the release of the Netflix documentary, Live to 100: Secrets of the Blue Zones (geographical regions known for good health and a high concentration of centenarians). The dishes were inspired by 3 of these locations - Okinawa, Japan; Ikaria, Greece; and Loma Linda, California.
Business Impact:
This product launch was the lead for a much broader campaign surrounding the theme of longevity - helping Good Eggs to position itself as a grocer committed to holistic nutrition. All 3 entree salads remained top sellers, generating $26K in annual sales
Breakfast: just add m*lk
New Products: Overnight Cinnamon Raisin Oats Vanilla Chia Pudding + Mango Coconut Crunch Chocolate Chia Pudding + Chocolate Hazelnut Crunch
Concept of Line: I developed a line of dried overnight oats and chia puddings, giving the product extensive shelflife and customers the ability to personalize the product with their own choice of dairy or non-dairy milks. After this successful launch and strong sales, I continued with the expansion of breakfast products from the Good Eggs Kitchen to include a line of steamed egg bites, homemade granolas, seasonal fruits, and parfaits.
Business Impact: All 3 products were developed using non-perishable ingredients, which contributed to a 0% spoilage rate! To date, Good Eggs sells out all 400 units per week.
Summertime 2024: Early Girl Gazpacho and Shrimp Salad
New Products: Early Girl Gazpacho New England-Style Shrimp Salad Spanish Table + Gazpacho Bundle New England-Style Shrimp Roll Kit
Concept of Launch: These seasonal products were created to bring excitement to our summer product assortment and served not only as “meal solutions” for customers, but also as elevated culinary experiences. I bundled and marketed the gazpacho as part of a tapas experience, and the shrimp salad as part of the New England-style shrimp roll kit. Both were summertime hits!
Business Impact: The Gazpacho remained the top selling soup from its launch in July 2024 throughout its 4-month run, with monthly sales of $18k, making it the most successful soup sold at the Good Eggs Kitchen in the company's 10 year history. The New England-Style Shrimp Roll Kit was the top selling bundled kit for July 2024, having the intended effect of increasing average transaction value (ATV) during slow summer months.
Vietnamese-Inspired Dishes
New Products: Vietnamese Shrimp Salad with Rice Noodles Vietnamese Tofu Salad with Rice Noodles Nuoc Cham (Vietnamese Dipping Sauce) Pickled Daikon and Carrots
Concept of Launch:
These noodle salads are a light and healthy version of the classic bun thit nuong dish – vermicelli noodles topped with fresh and pickled vegetables and herbs, doused generously with nuoc cham sauce . Fresh yet full of flavor! The shrimp and tofu version of this dish were so popular with our customer base, that I expanded the line to sell the sauce as well as the pickled daikon and carrots.
Business Impact: Healthy salads and bowls are an important feature of the Good Eggs Kitchen assortment. The Vietnamese Shrimp Salad with Rice Noodles sold 1000 units in its first month of production.
Thanksgiving Revamp
New Products: Traditional Thanksgiving Stuffing Wild Rice Hash with Pistachio Dukkah Green Beans with Salsa Verde and Fried Shallots Savory Corn Pudding Turkey Barley Soup Individual Weeknight Turkey Dinner
Concept of Launch: I developed these products for the Thanksgiving season, as high-quality pre-made dishes which could be easily reheated and served for holiday gatherings. These new dishes spoke to the Good Eggs customers’ desire for thanksgiving traditions, as well as for cuisine with a modern California twist. I balanced the assortment with classic comfort dishes, like herb-infused stuffing and corn pudding, as well as lighter dishes like turkey barley soup and green beans with salsa verde - a fresh take on the tired green bean casserole.
Business Impact: The Traditional Thanksgiving Stuffing was the top seller during November’s pre-order, generating $35K in sales. Now that’s a lot of bread cubes!
Winter Launch of New Ready-to-Eat Meals
New Products: Lamb Meatballs with Herbed Rice & Cucumber Yogurt Salad Chicken Parmesan with Sautéed Greens Miso Salmon with Coconut Rice & Japanese Pickled Veggies
Thai Chicken Coconut Soup
Chicken Chili Verde
Products in Line: This launch involved redesigning our most popular meal kits into ready-to-eat meals. The company’s meal kit program, which I managed, created a revenue of $9M annually. I decided to capitalize on the popularity of some of our signature kits, and turn 5 of these kits into convenience “heat & eat” concepts.
Business Impact: These 5 ready-to-eat products generated an additional $30K in monthly sales.
Delivering Elevated Culinary Experiences
at Home
Products in Line: Valentines Dinner at Home Luxe Chips n’ Dip with Champagne Luxe Crudité n’ Rosé
Concept of Launch: These 3 bundles require minimal assembly and reheat time, while creating hosting experiences at home. The Valentine's Day dinner was positioned as a restaurant-quality multi-course dinner for customers to easily put together at home!
Business Impact: These bundles created an 8% increase in alcohol sales during the month of February. The Valentine's dinner was a feature of the company’s holiday email campaign, with a 35% “open rate”, up from its 25% average.
