SFA Webinar Roundup: Breaking Into Specialty Foodservice, Selling To Convenience Stores, CBD Trends And Innovations, And More Topics

Arielle Feger
The Specialty Food Association is continuing both its Ask the Experts and Rise to the COVID-19 challenge webinar series as the pandemic continues to impact the specialty food industry. Webinars are held weekly with recorded versions available for download in the specialtyfood.com Learning Center. Webinars are free for SFA members and $19 for non-members.

Here are highlights from some of the latest webinars:

Foodservice can be a profitable channel for specialty food makers and the current state of the U.S. market has opened up new opportunities. In Breaking into Specialty Gourmet Foodservice, Arn Grashoff of Innovative Food Holdings, talked about the best products and formats for foodservice and how to get visibility and distribution.

C-stores are a hot channel for specialty products, with particular appeal for consumers in the 18–23-year-old range. Max Weiner, Burdette Beckmann Inc., has sold premium products into convenience for more than 20 years. In Selling to Convenience Stores, Weiner provided tips and insights into the best products for C-stores, and how to make the channel work for your business.

While CBD for edible products is not legal in the U.S., many companies are developing hemp-based products in anticipation of possible clearance by the FDA. In CBD in Food and Beverage: Trends and Innovation, Kay Tamillow, research director at Brightfield Group, provided insight into new product developments in the CBD and cannabis markets.

Selling to supermarkets is a big step, and Art Papazian of ACP Management & Consulting Co. has spent his career guiding businesses through the process. In his session, Papazian discussed the importance of research, planning, and making the right connections. He also covered review schedules, forms, and budgeting.

Max Kaniger, founder of Kanbe’s Markets, is Fixing the Food System, One Corner Store at a Time. Issues with hunger, food waste, and availability have intensified during the COVID-19 pandemic. Kaniger discussed how his organization is working to bring food to communities while sharing revenue with small businesses, and how grocers and makers can help solve the issues we’re all facing right now.
Posted by Arielle Feger on Nov 2, 2020 3:30 PM America/New_York