Neal Sherman, Founder and President of TAGeX Brands, joins us to share his journey from frozen yogurt machines in supermarkets to building one of the nation’s most trusted marketplaces for surplus and pre-owned restaurant equipment - a business that has thrived for nearly four decades through relentless adaptability and focus.
We talk about how a side service of removing displaced equipment grew into a full-fledged industry solution, the early days of selling through postcards and phone calls before the internet, and how the rise of eBay helped scale TAGeX into a national player. Neal reflects on the importance of testing, failing, and refocusing; the dangers of distraction outside your core expertise; and the leadership mindset required to sustain a company for nearly 40 years. He shares lessons from projects like Red Lobster’s bankruptcy closures, how to build a culture that lasts, and how the business continues to evolve at the intersection of sustainability, technology, and the circular economy.
Chapters
(00:00:11) - Handling The Heat(00:01:27) - Heard the Heat(00:01:55) - Asparagus with chickpea paste and eggplant(00:02:44) - Timothy Cook on Starting Tag X Brands(00:04:50) - How to Handle the Heat(00:08:44) - Tim Ferriss: Test and Learn(00:11:51) - What's Been the Biggest Challenge of Tag X's 38 Years(00:14:07) - What Is Your Drive to Win?(00:19:23) - Tagex provides the most dynamic aftermarket for restaurant and food(00:22:06) - Have the trends of the business impacted the restaurant equipment market?(00:24:53) - Projects 360: The Red Lobster Project(00:26:39) - Helping Communities During an Economic Recession(00:28:48) - What excites you the most about the future of tagx?(00:30:32) - A Taste of Success: Restaurants' 35-Year Story

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