The Tampon-Delivery Company Whose Customers Call From the Bathroom
When Alexandra Friedman co-founded LOLA, an organic tampon company, she hoped to fulfill the needs of women by engaging them in constant conversation. She recently revealed to Cheddar just how far that conversation has gone at times.
“My favorite tidbit is that customers have actually called us from the bathroom,” Friedman told Cheddar.
She says being in contact with her customers has helped her hone in on the company’s mission.
“We’re women building a brand for women, and we want it to reflect the needs of women throughout their lives,” Friedman told us.
LOLA prides itself on incorporating customer feedback into its products.
Founded in 2013, LOLA is a subscription-based tampon company that offers women organic products. The company offers customizable assortments delivered to your door.
For full interview, [click here](https://cheddar.com/videos/how-lola-is-destigmatizing-periods).
TikTok once again finds itself in a precarious position as lawmakers in Washington move forward with a bill that could lead to a nationwide ban on the platform.
Bryan West, Gannett’s Taylor Swift reporter, recaps the many, many, theories and Easter eggs Swifties are debating as her ‘Eras Tour’ film comes to Disney+.
‘Our Biggest Fight’ author and Project Liberty founder Frank McCourt, Jr. explains his problem with the internet – and why this Tiktok bill is just a starting point.
Consumer prices in the United States picked up last month, a sign that inflation remains a persistent challenge for the Federal Reserve and for President Biden.
Jayesh Govindarajan, head of A.I. at Salesforce, explains the company's new Einstein copilot, plus other ways it is investing in artificial intelligence.
Altro founder and CEO Michael Broughton shares how his company is bringing both expanded credit access and financial wellness to underserved consumers, plus netting early investments from Tinashe, Quavo, and Jay Z’s Marcy Ventures.
Portillo’s CEO Michael Osanloo discusses the company’s decades of profitability, opening restaurants in new markets, and why it doesn’t need trends like dynamic pricing.
