You won’t know if something works until you try it. That’s really the basis that gets many businesses off the ground. For chef and restaurateur David Chang, it was reframing how American consumers think of ramen, eventually bringing elevated noodles to menus across America. Over in the U.K., Kyle Grant reinvented the laundry process with convenience and sustainability top of mind. In New York City, small-batch, family-owned shop Sugar Hill Creamery puts its own spin on ice cream, bringing a family and a community closer together, one scoop at a time.
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