Mad Mutz Mozzarella Laboratory Update | Shark Tank Season 16
While working at his restaurant, Mike Hauke got tired of serving the same boring mozzarella sticks made with processed cheese. So to solve this recurring problem, he created Mad Mutz, a fresh mozzarella stick with real cheese and fun flavors like truffle and spicy Carolina Reaper. They taste better, look cooler, and bring something new to snack time. Will the sharks be hungry for a deal? Let’s find out in our Mad Mutz update and pitch recap.
If you’re short on time, here’s a quick overview of what happened to Mad Mutz after
Mike entered
In terms of a Mad Mutz update, the company scaled up production to 60,000 mozzarella sticks per day from its Atlantic City facility, serving supermarkets, distributors, and online customers. Further, the company expanded its menu with unique flavors and included vegan and gluten-free options.
| Shark | Result |
| Lori Greiner | Accepted offer of $150,000 for 20% equity |
| Barbara Corcoran | $150,000 for 20% equity contingent on getting a vendor reorder |
| Kevin O’Leary | No offer |
| Daymond John | No offer |
| Mark Cuban | No offer |
Shark Tank Mad Mutz Pitch
- Entrepreneur: Mike Hauke
- Business: Gourmet mozzarella sticks
- Ask: $150,000 for 5% equity
- Result: $150,000 for 20% equity
- Shark: Lori Greiner
Mike entered
Right away, he explained the problem. The frozen mozzarella stick market is outdated.
Most products use the same low-moisture, processed cheese with generic breadcrumb coatings. Mike said that Mad Mutz changes that completely.
His mozzarella sticks are made with fresh, single-source mozzarella. They’re vegetarian and use bold flavors with unique crusts.
Moreover, he highlighted to the sharks several options like the truffle stick with real black and white truffles, a rainbow unicorn version with glitter crust, and a Carolina Reaper-infused stick called Lucifer.
Each one is hand-crafted and meant to stand out in taste and appearance.
Meanwhile, the sharks tried samples, and they all loved the flavor.
Mike shared that he started a laundry business in college and later launched Tony Boloney’s in 2009. It now includes four restaurants and two food trucks.
However, in 2010, a farmers market called for a mozzarella vendor. Mike took the challenge, taught himself how to make cheese, and added it to his business.
Barbara Corcoran wanted to know if Tony Boloney’s is profitable. Mike confirmed that it generates over $7 million in annual sales across all locations.
He clarified that Mad Mutz was born out of Tony Boloney’s menu and quickly became a best-selling item.
In 2023, Mad Mutz brought in $152,000 in sales with a 52% margin. As of 2024, they had reached $168,000 year-to-date.
It costs $3.68 to produce a five-pack, which wholesales for $5.50 to $6.
Some stores resell them for up to $9.99, while Tony Boloney’s charges $15 to $20 per five-pack.
Mark Cuban mentioned he thought they were low-calorie, but Kevin O’Leary corrected him. Mike admitted there was a labeling error.
Each stick has between 180 to 230 calories. The packaging had confused the sharks.
Kevin criticized the valuation. He said the $150,000 ask for 5% implied a $3 million valuation, which didn’t match where the business was.
He liked the taste but said there was no clear distribution strategy. For those reasons, he was out.
Mark agreed. He said he liked Mike’s drive but couldn’t move forward because of the confusion around the product and plan.
In contrast, Barbara made the first offer. She offered $150,000 for 20% equity, but the deal was contingent on a reorder from a restaurant or chain.
Daymond John spoke up next. He liked the product but said there wasn’t enough proof outside of Mike’s own stores. Without that, he wasn’t ready to invest. So, he stepped out.
Lori Griener said she liked the packaging, loved the flavor, and believed the product could do well in the frozen retail section. She asked Mike what he needed from a partner.
Mike explained that they had the operations under control. However, they lacked experience in distribution.
As Mike kept talking, Barbara grew concerned. She said he sounded more confused than clear, and she pulled her offer.
Lori stepped in with a new one, $150,000 for 20% equity. Mike tried to renegotiate. He offered to include a separate product: fresh mozzarella balls, which he said brought in $380,000 annually.
He asked Lori if she’d consider 15% equity to include both products. Lori said no. She was only interested in the mozzarella sticks.
She stuck to her original offer, and Mike accepted.
Now, let’s check in for a Mad Mutz update.
Shark Tank Mad Mutz Update
Our Mad Mutz update found that the company now produces up to 60,000 mozzarella sticks daily in its Atlantic City facility.
They supply local supermarkets, regional food distributors, and direct-to-consumer orders.
Mad Mutz offers a variety of unique flavors, including “The Nonna,” “The Truffler,” and “The Hottie,” catering to diverse tastes and dietary preferences with options like vegan and gluten-free.
If you’d like to try their cheesy sticks, you can buy them on the Mad Mutz website.
We will keep an eye on Mike and bring you the latest in our next Mad Mutz update.
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Before you go, be sure to check out our list of all the Shark Tank Season 16 products.
Marvin Uzor
Marvin Uzor is a content contributor for Shark Tank Recap. He specializes in crafting engaging, well-researched content that delve into the latest Shark Tank stories, keeping readers hooked. He has a soft spot for his favorite Shark Tank companies, Bombas and Doorbot, known for their innovation and impact.