Doug Hamaker

Founder @ VYV Hydration

About

My career has centered on building and scaling innovative food & beverage businesses from scratch. With each, I delivered profitable growth from year 1 and achieved significant market impact. I consider myself an idea generator and creator—someone who brings brands from initial concept to life. I am an early adopter, attuned to market trends and consumer tastes, and I enjoy adapting products and plans, menus and operations to anticipate and meet evolving demand. I also have hands-on, from-the-ground-up experience across the business, including financial management, marketing, vendor relationships, pricing, production, staffing, and retail strategies. One of the hallmarks of my work is building strong, positive, and long-term relationships, with partners and investors, as well as with purveyors, lenders, customers, and staff. Expertise includes: Strategy & Execution | Sales| Product Innovation | Brand Positioning & Development | Marketing | Menu & Product Design | Location Strategy & Layout | Operations | Forecasting | P&L Management | Vendor Management | Retail Strategies | Relationship Building & Collaboration | Team Building & Leadership

Country

United States

City

Madison

Industry

Food & Beverages

Skill

Marketing Strategy, Data Analysis, Key Performance Indicators, Research and Development (R&D), Sales Operations, Fundraising, Entrepreneurship, Start-ups, Strategic Planning, Restaurants, New Business Development, Microsoft Excel, Microsoft Office, Social Media, Business Strategy, Business Planning, Negotiation, Budgets, PowerPoint, Customer Service

Experience

Founder

VYV Hydration

2025-1 - Present · 1 yr 9 mos

Sparkling electrolyte + prebiotic hydration. Real fruit. 5g fiber. No added sugar. 3:1 potassium-to-sodium ratio. Scaling in natural and grocery retail.

Co-Founder

Comfort Fuel

2023-7 - Present · 3 yrs 3 mos

Madison, Wisconsin, United States

Eat Good , Feel Good - Made with heart and a tablespoon of soul bringing creative comfort food with a healthy twist to UW Madison campus - Breakfast, Acai, Sandwiches, Bowls

Founder

Troó Eats LLC

2023-1 - Present · 3 yrs 9 mos

Madison, Wisconsin, United States

Troó Eats LLC Our goal is to open creative and thoughtful health-based restaurants and develop health food product CPG brands. Our first restaurant concept Comfort Fuel is now open in downtown Madison Wisconsin

Co-Founder

Forage Kombucha

2016-11 - 2021-5 · 4 yrs 7 mos

Madison, Wisconsin Area

Co-led rapid growth and scale-up of new product—kombucha that’s affordable, accessible, and convenient—from concept to widespread retail distribution to profitable business sale. In November 2017, we received our license to sell our own kombucha, brewed in our restaurant in downtown Madison, WI. In January 2018, we launched our new packaging and design in a lower cost 12oz aluminum can. Grew accounts from 1 (own restaurant) to 750 in 1.5 years; achieved 10X+ growth from year 1 to year 2. Transitioned production from restaurant basement to larger offsite facility to drive manufacturing scale. Established initial demand and local traction, then landed large distributor to reach 750+ retail locations in 16 states, including 20 Whole Foods Markets

Co-Founder

Forage Kitchen

2015-9 - 2021-5 · 5 yrs 9 mos

665 State St, Madison WI

Developed new concept in the geographic area—quick-service, healthy food (unique salads, juices, and bowls) with fresh, organic, and local ingredients—and expanded to profitable 3-location enterprise. Doubled sales in initial location in 4 years, with 22% EBITDA in year 4. Built team of 50 with 10 full-time staff. Continually adapted menu offerings to attract and retain different demographic groups, incorporating new trends and seasonal options as tastes changed.

Co-Founder

Roast Public House

2012-6 - 2019-3 · 6 yrs 10 mos

Madison, Wisconsin

Co-launched and marketed new restaurant concept—the first in the college area to offer creative and unique sandwiches with locally sourced ingredients and craft beer. Grew staff to 25, with 5 full-time employees. Business was cash-flow positive from the first month. Managed restaurant relocation after 1 year; revamped layout and flow and grew business by 28% in year 2; continued steady revenue and profitability growth despite rent increases.