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What is Mad Mutz?
Mad Mutz are fresh, gourmet mozzarella sticks available in a variety of unique flavors such as truffle and the extra spicy Lucifer.
Mad Mutz's Shark Tank Pitch Recap
Mike Hauke pitched Mad Mutz, fresh gourmet mozzarella sticks, seeking $150,000 for 5% equity. He highlighted the unique flavors and use of fresh mozzarella, unlike the typical frozen options. While the Sharks enjoyed the taste, concerns were raised about the high calorie count and early stage of the business. Kevin O'Leary and Mark Cuban were out due to the valuation and early stage. Barbara Corcoran offered $150,000 for 20% contingent on a restaurant reorder. Lori Greiner matched the offer without the contingency, which Mike accepted after attempting to include his fresh mozzarella balls in the deal, which was rejected by Lori.
Who invested in Mad Mutz?
Lori GreinerMad Mutz's Pitch Highlights
Mike Hauke started his entrepreneurial journey with a laundry business in college.
Mad Muts mozzarella sticks were born out of his successful restaurant, Tony Bologn.
The Lucifer mozzarella stick boasts a fiery 2.9 million Scoville units from Carolina Reaper peppers.
Mike taught himself how to make mozzarella cheese.
The company made $152,000 in sales in 2023 and is projected to make $250,000 by the end of 2024.
A five-pack of Mad Muts contains over 1000 calories!
Mad Mutz Shark Tank Update
- Secured a $150,000 deal for 20% equity from Lori Greiner.
- Scaled production capacity to 60,000 mozzarella sticks per day.
- Expanded distribution channels through supermarkets, distributors, and online sales.
- Introduced new flavors, including vegan and gluten-free options, expanding the product line.
Key Milestones
April 18, 2025 - Shark Tank Deal Secured
Appeared on Shark Tank and secured a $150,000 deal with Lori Greiner for 20% equity.
Post-Show - Product Line Expansion
Expanded product line to over 13 flavors, including vegan and gluten-free options.
Post-Show - Production Scaled
Increased production capacity significantly to 60,000 sticks per day.
