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EP# 334: From Ohio to Knoxville: How a Family Built Five Clean Eatz Cafes and a Community Around Better Food

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Manage episode 515933479 series 3585781
Content provided by Skip Mauney. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Skip Mauney or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

A surprise meal delivered to a hospital room changed everything for our guest, Zach Sattler. What began as a favor from the Clean Eatz founders became the spark that led his family to sell nearly everything, move to Knoxville, and build five thriving cafés dedicated to clean eating that actually tastes good. This is a story about risk, community, and the simple power of portion control.
We walk through Zach’s path from Ohio to Wilmington—where he first discovered Clean Eatz at a grand opening—then to Knoxville, where his family went all-in on a vision they believed could serve their neighbors. Zach explains how Clean Eatz balances whole ingredients with smart portions, avoids the heavy oils and hidden sodium that sneak into everyday meals, and proves you don’t need to live on chicken, rice, and broccoli to eat well. You’ll hear how a family structure—Zach on sales and marketing, his best friend in operations, and his sister managing a flagship location—keeps service personal and standards high across Maryville, Farragut, Bearden, Chattanooga, and Asheville.
Beyond the menu, we talk about real sacrifice: selling the house, the boat, and the cars; cramming into a three-bedroom apartment with two labs; and working long hours to open the first store in 2017. That grit shaped a culture that still shows up in every café experience—hot meals you can enjoy on-site, smoothies and snacks that fit your day, and meal plans that make healthy eating practical instead of punishing. Zach also shares life outside work—boating on Knoxville’s lakes, Smokies hikes, and the tug-of-war between Vols fandom and Ohio State roots—because local business is personal, and that’s the point.
If you’re near Knoxville or the surrounding cities, swing by a Clean Eatz café, say hello, and try a balanced meal that proves flavor and health can coexist. Want updates or help planning your week? Follow the local pages on Facebook and Instagram or visit cleaneatz.com. If this story resonates, tap follow, share it with a friend who loves good food, and leave a quick review to help more neighbors find the show.

  continue reading

Chapters

1. Meet Zach from Clean Eatz (00:00:00)

2. The Family-Owned Franchise Footprint (00:01:07)

3. Zach’s Journey from Ohio to Wilmington (00:02:08)

4. Discovering Clean Eatz and Early Days (00:04:05)

5. The Hospital Moment That Changed Everything (00:05:22)

6. Myths About Clean Eating (00:06:48)

7. Moving to Knoxville and Opening Stores (00:07:00)

8. Life Outside Work: Lakes and Vols (00:07:48)

9. Sacrifice, Risk, and Family Grit (00:08:45)

10. What Makes Clean Eatz Different (00:10:00)

11. How to Connect and Closing (00:11:00)

356 episodes

Artwork
iconShare
 
Manage episode 515933479 series 3585781
Content provided by Skip Mauney. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Skip Mauney or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

A surprise meal delivered to a hospital room changed everything for our guest, Zach Sattler. What began as a favor from the Clean Eatz founders became the spark that led his family to sell nearly everything, move to Knoxville, and build five thriving cafés dedicated to clean eating that actually tastes good. This is a story about risk, community, and the simple power of portion control.
We walk through Zach’s path from Ohio to Wilmington—where he first discovered Clean Eatz at a grand opening—then to Knoxville, where his family went all-in on a vision they believed could serve their neighbors. Zach explains how Clean Eatz balances whole ingredients with smart portions, avoids the heavy oils and hidden sodium that sneak into everyday meals, and proves you don’t need to live on chicken, rice, and broccoli to eat well. You’ll hear how a family structure—Zach on sales and marketing, his best friend in operations, and his sister managing a flagship location—keeps service personal and standards high across Maryville, Farragut, Bearden, Chattanooga, and Asheville.
Beyond the menu, we talk about real sacrifice: selling the house, the boat, and the cars; cramming into a three-bedroom apartment with two labs; and working long hours to open the first store in 2017. That grit shaped a culture that still shows up in every café experience—hot meals you can enjoy on-site, smoothies and snacks that fit your day, and meal plans that make healthy eating practical instead of punishing. Zach also shares life outside work—boating on Knoxville’s lakes, Smokies hikes, and the tug-of-war between Vols fandom and Ohio State roots—because local business is personal, and that’s the point.
If you’re near Knoxville or the surrounding cities, swing by a Clean Eatz café, say hello, and try a balanced meal that proves flavor and health can coexist. Want updates or help planning your week? Follow the local pages on Facebook and Instagram or visit cleaneatz.com. If this story resonates, tap follow, share it with a friend who loves good food, and leave a quick review to help more neighbors find the show.

  continue reading

Chapters

1. Meet Zach from Clean Eatz (00:00:00)

2. The Family-Owned Franchise Footprint (00:01:07)

3. Zach’s Journey from Ohio to Wilmington (00:02:08)

4. Discovering Clean Eatz and Early Days (00:04:05)

5. The Hospital Moment That Changed Everything (00:05:22)

6. Myths About Clean Eating (00:06:48)

7. Moving to Knoxville and Opening Stores (00:07:00)

8. Life Outside Work: Lakes and Vols (00:07:48)

9. Sacrifice, Risk, and Family Grit (00:08:45)

10. What Makes Clean Eatz Different (00:10:00)

11. How to Connect and Closing (00:11:00)

356 episodes

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