Julie Smolyansky was a CEO before she was an entrepreneur. But in running Lifeway Foods for more than two decades, she’s had to be as entrepreneurial as any food startup scrambling to keep a company on the rails and build a lasting business legacy. And in the process of navigating business setbacks and a series of product failures, she’s learned some important lessons.

Smolyansky took over as president and CEO of Chicago-based Lifeway, a maker of kefir and farmer cheese, in 2002 after the sudden …

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

About the Author

Dale Buss, contributing editor, is an award-winning journalist and book author whose career has included reporting for The Wall Street Journal, where he was nominated for a Pulitzer Prize ([email protected]).