Phoenicia Diner

For years, guests have traveled to the Catskills to get a taste of Phoenicia Diner's legendary fluffy pancakes. The diner became a modern classic, famous for its comfort food and classic Americana style. But when guests kept asking for the secret to that signature fluffiness, owner Michael Cioffi realized he had an opportunity to bring a piece of the diner experience right into their homes.

Now, brunch aficionados can recreate the magic with Phoenicia Diner's trio of high-quality Pancake Mixes in Classic Buttermilk, Buckwheat, and Vegan varieties. Made with the same ingredients served at the diner, these mixes capture the comforting flavors that make them a beloved favorite. Available for purchase online and in over 100 regional stores, these mixes, along with the Phoenicia Diner Cookbook (released by Penguin/Randomhouse), have turned a local landmark into a national brand.

Inside the Episode:

• How Michael Cioffi successfully translated a beloved restaurant experience into a national consumer product line.

• The challenge of maintaining quality and authenticity when scaling a diner's signature recipe into a shelf-stable mix.

• How a CPG launch can diversify revenue and expand the reach of a well-established hospitality brand.

This podcast episode was made possible by Hummingbirds

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