A Brand Built on Comfort and Creativity
Tots on the Street began as a gourmet stuffed tater tot food truck in Milwaukee, founded by Hannah Kopplin in 2019. Known for its inventive flavors—over 40 rotating varieties—the brand quickly became a local favorite. Today, Tots on the Street is expanding into retail with four SKUs: Wisconsin Cheese Curd, Sour Cream & Chive, Original, and Basil Mozzarella. “Tots on the Street to me is just like a big warm hug. You know, there’s nothing better than a warm squishy crispy tater tot,” says co-owner Tami Kopplin.
Hannah launched the business at 21, driven by passion but faced steep learning curves. Transitioning from food truck to wholesale was daunting—financially risky and operationally complex. “My biggest challenge still to this day would definitely be a work-life balance,” Hannah admits. Adding her mom as a business partner in 2022 brought support but also required navigating family dynamics. Scaling production without sacrificing quality was another hurdle. “I didn’t even know some of the smaller companies we know and love do have co-manufacturing options,” Hannah recalls.
What Makes Them Stand Out
Tots on the Street isn’t just another snack brand—it’s a company with a defensible edge. Their recipes were perfected through years of real-world testing on the food truck, giving them data-driven confidence in what customers love. They source local ingredients, including Wisconsin cheese curds, and maintain strict quality standards even as they scale. Their story and mission—family-to-family, rooted in Midwest traditions—create an emotional connection that competitors can’t easily replicate. Combined with bold branding and a commitment to authenticity, these factors make Tots on the Street uniquely positioned in a crowded market.
Customer loyalty and FFI’s support gave Tots on the Street confidence. Today, their tots are hitting shelves at Roundy’s, Piggly Wiggly, and Woodman’s.
The turning point came when Hannah and Tami joined the FFI Fellows Program in mid-2025. “Everything about the FFI Fellows Program was amazing, but specifically, the mentorship,” Hannah says. Through expert guidance and one-on-one sessions, they learned about co-packing and brand valuation—critical for scaling. “A huge aha was learning that co-manufacturing was possible while still keeping our quality. That world of business I did not even know existed.”
Strategic Scaling Without Compromise
By leveraging co-manufacturing, Tots on the Street preserved its artisanal roots while meeting growing demand. “We are the artist, they are the maker. They saw our vision and are letting us do it,” Hannah explains. This balance between authenticity and growth is a lesson for any brand aiming to expand without losing its soul.
Hannah’s entrepreneurial grit shines through. From buying an old coffee truck in Illinois and converting it into a food truck to testing SKUs with real customers, every step was hands-on. “We had the upper hand because we were able to test that on the food trucks, literally to the customer for years,” she says. Wholesale was the boldest leap—“the most financially risky thing I’ve ever done”—but customer loyalty and FFI’s support gave them confidence. Today, their tots are hitting shelves at Roundy’s, Piggly Wiggly, and Woodman’s.
Accomplishments with Fellows Program:
- Retail brand launch
- Co-manufacturing strategy
- Successful scaling
“It’s been so rewarding to see Hannah and Tami grow their Milwaukee food truck business into a regional retail brand,” said FFI Food Brand Program Manager Jamie Valenti-Jordan, who coached Tots on the Street in the Fellows Program. “They’ve made strategic use of the relationships, knowledge, and resources they gained as Fellows and are staged to be a profitable national specialty brand.”
A Future Fueled by Community and Confidence
Tots on the Street has established a thriving retail presence, a stronger brand, and a clear growth path. Beyond sales, Hannah and Tami’s entrepreneurial journey has deepened family bonds and community ties. “She’s not only a partner but such a mentor to me,” Hannah says of Tami. Their mission—sharing family recipes with families nationwide—feels closer than ever.
Why FFI? Because scaling a food business takes more than ambition—it takes expertise and connection. “FFI is really good at not making the program just one and done. The follow-up and support have been amazing. You guys genuinely care,” Hannah says. Through FFI, they gained knowledge, confidence, and a network that turned dreams into reality.
