Collaborating with Other Brands: A Healthy Mutual Respect is Key

When it comes to collaborating with other brands, having a healthy mutual respect for each other's products and values is essential. This foundation of respect can help create a successful partnership that benefits both parties. Collaborations can be a great way to reach out to someone you respect and say "let's take a break from building our own brand for a second and see what happens when we put our brands together." As an entrepreneur, it can be easy to get locked into your daily routine of building and improving your own brand, but taking a step back to collaborate with someone else can be a refreshing change.

For us, collaborating with another brand was a breeze. We brought in a lot of our condiments and said "okay, we trust you guys completely, here's what we need from you." The other company put our products into our hands and said "we trust you too, let's see what you come up with." This kind of trust is essential for any successful collaboration. It allows both parties to relax and be creative, rather than trying to fit each other's brand into their own mold.

For us, the process was super easy. We didn't have a ton of different ideas to start with, but as soon as we started brainstorming together, it all came together quickly. It's like our brains just connected in a way that felt natural and effortless. I think this is true for most people who collaborate on creative projects - there's often a sense that the idea has been floating around in the air before, waiting to be brought out into the open.

When it comes to food and flavor, things can get a little more complicated. But for me, it's all about taste testing and honing down my ideas until they feel just right. I don't usually do most of this stuff in my head without actually cooking something first - I think that sounds crazy, but it's true! Once I have an idea, I'll often dream it up a bit before settling on the final product.

Future Collaborations: A Mix of Food and Lifestyle Brands

As we look to the future, we're excited to explore more collaborations with other brands. One area we're interested in is mixing food brands with lifestyle brands and fashion brands. We think this kind of mashup could lead to some really exciting new products and experiences. For example, we've always thought about doing a hot sauce carrier - which brands would be great for it? The possibilities are endless!

We also have some other ideas cooking (no pun intended) that we're excited to explore. One thing we're looking at is bringing in some high-end lifestyle brands to create limited-edition products. We think this could be a great way to create unique and exclusive experiences for our customers.

Specifically, we're working on a follow-up collaboration with Sir Kensington's, which will be available exclusively at Num Pang stores in 2019. We're also excited to announce that we'll have a new product line available at all of Kensington's locations soon. We can't reveal too much just yet, but trust us when we say it's going to be big.

The Company: Locations and Social Media

If you want to find out more about us or where to get our products, you can check out our social media accounts on Instagram, Facebook, and Twitter. You can also visit one of our six locations in downtown Manhattan (38th Street, 25th Street, Battery Park, Grand Central Square) or Boston's Prudential Center.

We're excited to continue building out our presence in both cities and exploring new opportunities with other brands. Who knows what the future holds? But for now, we're just happy to be collaborating with some amazing companies and sharing that passion with our customers.

"WEBVTTKind: captionsLanguage: enwe're here joined by Ben today good thanks for joining us in New York so a lot of our viewers are from all across the country so if you want to start by familiarizing themselves familiarizing of them I should say with with your your shopping so my name is Ben we have six locations here in New York City that we started in 2009 we opened one in Boston last year just trying to bring Southeast Asian flavors to the masses very nice so today specifically we wanted to touch on collaborate any because I know that that's an important part of your business model I guess you can say and and how you view business in general so let's start with the collaboration that you have going on with Cirque Kensington um can you tell us more about that sure sure so Sur Kensington is a young disruptive fun condiment friend they do like ketchup mayo mustard all kinds of different stuff and so we're a young growing company they're like a young growing company I use a lot of their products at home and I like to say that collaborations like good ones usually start with a healthy mutual respect and so being a user of their products and they're always in the shops eating our food we thought why not work together on something fun so got together and we're using their avocado Mayo as a base which is really cool they actually take the pits about Mikado's ract oil from it and it's super healthy really flavorful word stuff so I'm using that as a base and I'm taking our flavor like our Southeast Asian flavor profile so lots of lemongrass Thai basil and a couple of things I can't reveal yet and we're coming together in q1 of 2019 and we're gonna create a special between the two companies and so these are going to be used in your restaurant yep yeah we've never actually all of our food comes with either chili Mayo a soy-based Mayo a yogurt sort of sauce and this is the first out-of-the-box sauce there's somebody else so nice so what would you say that that process is like because you know collaborating we talked about this a little bit before but collaborating with two brands sometimes can be a little right-oh difficult when you want to keep you want to keep you want to stay on brand with you know your product so can you go into how so like I said I think it really starts with a healthy mutual respect of each other right if you have if you don't have that like why would you want to work with them at birthday so that's sort of the foundation of everything and what's really fun about collaborations in general is when you're working really hard on building a company you're sort of locked into these four walls and sort of hyper focused on what you're doing it's such a breath of fresh air to be able to reach out to somebody that you respect say okay why don't we take both of our brands and put them together for a sec and see what comes of that you know every day you go in and you're like how do I make my brand better how do I make but then to take a break and get someone else's perspective is a lot of fun the process with them was super easy it helps when they a lot of our food to begin with weight and they feel like we can do no wrong but we actually sort of put it in my hands and said you know here's our SKUs of condiments how can you you know I'm sort of went upstate to my my house in the woods thought on it for the weekend and came back with this sort of exotic or situation that we're gonna mash on everybody so did you have like a ton of different ideas to start or did you have to narrow it down to a specific one wow this pretty much came to me right away yeah how does that even how'd it like when it comes to that kind of stuff like I can probably do that with like clothes you know I'm like okay cool I can put this outfit together when it comes to food and flavor like how does that work in your brain in that it's kind of crazy because you you I think most people think that it's there's like a mad scientist situation going on in a kitchen there's like ingredients flying yeah yeah I actually don't do most of this stuff in my head without actually cooking anything I think it's I can sort of dream up to then taste them in my head I know this might sound crazy but uh and then once I hone it down it comes together in real life great best work in the shower by the way in the morning yeah and so in terms of you know future collaborations and where you want to go from here are there any other I don't know if you want to mention specific brands but just any other ideas for collaboration yeah so just looking backwards for a sec we have a huge history of charitable collaborations that I've done here we'll bring in either a lifestyle or celebra get a collaboration with that rock from the Beastie Boys who has a new book out which is everybody should get but uh it's a great way to have fun raise some money and give back so that's we've done once one a year for the past probably six or seven years going forward I have some different ideas that I'm hatching up and they're a little bit out of the food world so the mixing of food brands with lifestyle brands and fashion brands like you're seeing more and more of these worlds sort of becoming a meshed I've always thought about doing a hot sauce carrier right you know which brands I'm talking about that would be great for and did you say before that um any of these would be available and you're working so so the sir Kensington collab will be available again in q1 of 2019 exclusively at the num pang stores and then we are gonna work on a part two which will be a bottle product available at all the different places where you can find so Kensington's which should be super exciting great awesome yes I'm excited to try it so um if you also want to tell our viewers where they can find you both location wise and on social media and so social media is I'm at been dates the company is at num pond kitchen on Facebook Instagram Twitter and we have six locations sort of scattered around downtown Manhattan 38th Street 25th Street Battery Park Grand Central Square and then in Boston the Prudential Center are you planning on expanding elsewhere we're gonna continue building out Boston okay and then possibly go to another East Coast City but while we're on the subject of collaboration I I did my best collaboration about three months ago when I had I collaborated with Jeanine and made a baby boy oh nice what is the best collaboration oh that's my finest work yeah well thank you so much for joining us todaywe're here joined by Ben today good thanks for joining us in New York so a lot of our viewers are from all across the country so if you want to start by familiarizing themselves familiarizing of them I should say with with your your shopping so my name is Ben we have six locations here in New York City that we started in 2009 we opened one in Boston last year just trying to bring Southeast Asian flavors to the masses very nice so today specifically we wanted to touch on collaborate any because I know that that's an important part of your business model I guess you can say and and how you view business in general so let's start with the collaboration that you have going on with Cirque Kensington um can you tell us more about that sure sure so Sur Kensington is a young disruptive fun condiment friend they do like ketchup mayo mustard all kinds of different stuff and so we're a young growing company they're like a young growing company I use a lot of their products at home and I like to say that collaborations like good ones usually start with a healthy mutual respect and so being a user of their products and they're always in the shops eating our food we thought why not work together on something fun so got together and we're using their avocado Mayo as a base which is really cool they actually take the pits about Mikado's ract oil from it and it's super healthy really flavorful word stuff so I'm using that as a base and I'm taking our flavor like our Southeast Asian flavor profile so lots of lemongrass Thai basil and a couple of things I can't reveal yet and we're coming together in q1 of 2019 and we're gonna create a special between the two companies and so these are going to be used in your restaurant yep yeah we've never actually all of our food comes with either chili Mayo a soy-based Mayo a yogurt sort of sauce and this is the first out-of-the-box sauce there's somebody else so nice so what would you say that that process is like because you know collaborating we talked about this a little bit before but collaborating with two brands sometimes can be a little right-oh difficult when you want to keep you want to keep you want to stay on brand with you know your product so can you go into how so like I said I think it really starts with a healthy mutual respect of each other right if you have if you don't have that like why would you want to work with them at birthday so that's sort of the foundation of everything and what's really fun about collaborations in general is when you're working really hard on building a company you're sort of locked into these four walls and sort of hyper focused on what you're doing it's such a breath of fresh air to be able to reach out to somebody that you respect say okay why don't we take both of our brands and put them together for a sec and see what comes of that you know every day you go in and you're like how do I make my brand better how do I make but then to take a break and get someone else's perspective is a lot of fun the process with them was super easy it helps when they a lot of our food to begin with weight and they feel like we can do no wrong but we actually sort of put it in my hands and said you know here's our SKUs of condiments how can you you know I'm sort of went upstate to my my house in the woods thought on it for the weekend and came back with this sort of exotic or situation that we're gonna mash on everybody so did you have like a ton of different ideas to start or did you have to narrow it down to a specific one wow this pretty much came to me right away yeah how does that even how'd it like when it comes to that kind of stuff like I can probably do that with like clothes you know I'm like okay cool I can put this outfit together when it comes to food and flavor like how does that work in your brain in that it's kind of crazy because you you I think most people think that it's there's like a mad scientist situation going on in a kitchen there's like ingredients flying yeah yeah I actually don't do most of this stuff in my head without actually cooking anything I think it's I can sort of dream up to then taste them in my head I know this might sound crazy but uh and then once I hone it down it comes together in real life great best work in the shower by the way in the morning yeah and so in terms of you know future collaborations and where you want to go from here are there any other I don't know if you want to mention specific brands but just any other ideas for collaboration yeah so just looking backwards for a sec we have a huge history of charitable collaborations that I've done here we'll bring in either a lifestyle or celebra get a collaboration with that rock from the Beastie Boys who has a new book out which is everybody should get but uh it's a great way to have fun raise some money and give back so that's we've done once one a year for the past probably six or seven years going forward I have some different ideas that I'm hatching up and they're a little bit out of the food world so the mixing of food brands with lifestyle brands and fashion brands like you're seeing more and more of these worlds sort of becoming a meshed I've always thought about doing a hot sauce carrier right you know which brands I'm talking about that would be great for and did you say before that um any of these would be available and you're working so so the sir Kensington collab will be available again in q1 of 2019 exclusively at the num pang stores and then we are gonna work on a part two which will be a bottle product available at all the different places where you can find so Kensington's which should be super exciting great awesome yes I'm excited to try it so um if you also want to tell our viewers where they can find you both location wise and on social media and so social media is I'm at been dates the company is at num pond kitchen on Facebook Instagram Twitter and we have six locations sort of scattered around downtown Manhattan 38th Street 25th Street Battery Park Grand Central Square and then in Boston the Prudential Center are you planning on expanding elsewhere we're gonna continue building out Boston okay and then possibly go to another East Coast City but while we're on the subject of collaboration I I did my best collaboration about three months ago when I had I collaborated with Jeanine and made a baby boy oh nice what is the best collaboration oh that's my finest work yeah well thank you so much for joining us today\n"