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  1. Yesterday
  2. April is Diversity Month, and to celebrate it, the SFA will be highlighting our diverse membership throughout the month. We're digging deeper and learning more about our specialty food maker members.
  3. Last week
  4. If I choose to "I would also like this product to be included in product advertising (what's new what's hot!) on specialtyfood.com. More Info" when creating a product description, will I be automatically liable for any charges?
  5. SFA's The Basics Live is taking place virtually Tuesday, May 4 and Wednesday, May 5, 12:00 pm - 5:00 p.m. ET with an optional chat session from 5:00 - 6:00 pm ET Tuesday, May 4. To succeed in the specialty food business, you need a great recipe. An outstanding brand. A motivated team. And a lot of knowledge. Complete this two-day intensive workshop with SFA, and you’ll have the tools you need to take the next steps. Learn about key topics like pricing, selling, understanding the specialty food consumer, trade promotions, and much more. If you are new to the industry or looking t
  6. Retailers and manufacturers alike are under intense pressure to keep up with changing consumer behavior, growing competition, and preparing for unplanned volume surges. The need to stay relevant and indispensable to consumers couldn’t be greater. Join Stefan Kalb, CEO & founder of Shelf Engine and Sam Mogannam, founder of Bi-Rite Market to learn about innovative partnerships that increase profits and free up cash to allow for greater customer-centric service. Thursday, April 22 12 p.m. ET This webinar is free for SFA members and $19 for non-members. Register now.
  7. Retailers and manufacturers alike are under intense pressure to keep up with changing consumer behavior, growing competition, and preparing for unplanned volume surges. The need to stay relevant and indispensable to consumers couldn’t be greater. Join Stefan Kalb, CEO & founder of Shelf Engine and Sam Mogannam, founder of Bi-Rite Market to learn about innovative partnerships that increase profits and free up cash to allow for greater customer-centric service. Thursday, April 22 12 p.m. ET This webinar is free for SFA members and $19 for non-members. Register now.
  8. A killer product is the ultimate competitive advantage. Today’s consumers have so much choice, it’s mind-boggling. With great branding, positioning, and packaging it’s easy to get people to try your product once. But the only way to build a sustainable business is to deliver something delicious that consumers want to buy again and again and again. In this session, Barb Stuckey, author of Taste: Surprising Stories & Science About Why Food Tastes Good and President of Mattson, the Silicon Valley-based product innovation firm, will outline the key steps in the product development process, including: optimizing your idea, testing it with consumers, procurement of ingredients, world-class formulation, copack search, and scale up. Underlying all of this is a focus on building in bulletproof food safety. Learn how to navigate the unpredictable world of product innovation and development.

    $19.00
  9. Listen to Ethan Brown of Beyond Meat during the Disruptor Panel at the Fancy Food Show in San Francisco.

    $19.00
  10. Co-packing is like a marriage: the right fit matters. Jonathan Milo Leal of Milo's Whole World Gourmet, LLC. explains what co-packing is, what to have ready before you go to a co-packer, how to determine whether you’re ready for a co-packer, and where to find one once you’re ready. Learn how pricing is done and the benefits of volume, the equipment needs of your products, and what sort of financial requirements and certifications you need before you get into this serious and important relationship for your product.

    $19.00
  11. Learn about starting from Cost of Goods to establishing various pricing levels: wholesale, distributor, private label, and export. Discuss freight and how this affects your final cost. Understand the margin structure for your company, as well as the distributors and retailers you'll be working with. Practical, hands-on examples will be provided as we run the numbers on multiple pricing scenarios. In addition, we'll discuss common pricing pitfalls and steps you should take to be sure you're protecting your profit margin and growing safely.

    $19.00
  12. In order to grow, your business needs a clear roadmap. In this tactical session from the Specialty Food Business Summit, you'll work through the steps needed to build a three-year strategic plan, set priorities, and ensure that your plan is in concert with your vision.

    $19.00
  13. Clayton Christopher understands what it’s like to launch a small business. He started his entrepreneurial journey at Sweet Leaf Tea, a company he started in 1998 with $12K in savings and a recipe from his grandmother. Now he uses the lessons he learned as a founder of Rhythm Super Foods and Deep Eddy Vodka to help best-in-class food and beverage brands scale up. In this opening keynote session from the Specialty Food Business Summit, Clayton will share stories on navigating growth and change as a specialty food and beverage producer and provide perspective on the path to success.

    $19.00
  14. Join a lively discussion on the state of specialty food as he hosts some of the leading minds in retail. In this high-level panel featuring mass-merchant, supermarket, natural food stores, specialty, and e-commerce retailers, we’ll delve into the changing specialty food landscape. We’ll also look at what’s driving sales in the different channels, what consumers are looking for, and what it will take to sell specialty foods in the future.

    $19.00
  15. Kate Edwards, a 30-year veteran of the hospitality business with clients who include The Plaza Hotel, The Rainbow Room, and Le Cirque, maintains that service is the primary factor that will influence your customers' impression of you and your business. Whether you own a retail store, manage a restaurant, or produce and sell specialty foods to buyers, every choice you make about your business will impact your ability to deliver memorable moments of service to your customers. When you make the customer experience better, the impression your customers have of your business will improve as well. During her talk, Kate will share stories, provide pertinent takeaways, and answer your questions on service and hospitality in your own business.

    $19.00
  16. Kevin Kelley, retail architect and consumer behavior specialist, has spent his career studying the states of Retail Hell, Retail Neutral, and the optimum state of Retail Bliss. In this session you'll learn how shopping experiences can become as enjoyable as eating lunch at a cafe or as unfavorable as standing in line at the Department of Motor Vehicles. During this session, he'll outline his firm's 20-year case study approach to understanding how the retail environment affects consumer behavior, moods, and ultimately purchase decisions.

    $19.00
  17. Specializing in the demand-side of the premium food and beverage market, The Hartman Group knows what’s in the shopping cart, what’s on the way, and why products succeed. According to Senior Vice President Shelley Balanko, today’s specialty food consumers believe they are unique individuals with equally unique needs, and they seek specialty food and beverage products that match their uniqueness. During this session, she will review four consumer benefit spaces that represent ripe opportunity areas for new product innovation.

    $19.00
  18. Whether you’re using a contract manufacturer or self-producing, the transition from kitchen or benchtop samples to manufacturing at scale can be one of the most harrowing and difficult steps in launching a new item. There’s pressure to deliver on time and on budget, lots of layers of details to manage and many fingers in the pie. Armed with the experience of launching hundreds of new items, Jeff Grogg of JPG Resources will discuss how to plan and execute the critical steps to successfully launch your next new product.

    $19.00
  19. Join Chris Wright, President of Blend Sales & Marketing, as he sits down with Kevin Lancaster of KeHe and Rex Howell-Smith of Central Market to get the inside track on what buyers, brokers, and distributors are looking for in new products, and how to work efficiently with them to make sure the relationship is beneficial for all.

    $19.00
  20. Many believe the only path to sustainable, profitable growth is through new products. Is it possible for small companies with smaller budgets to launch products regularly? Absolutely! In fact, research proves that it is not the amount of money you spend on new products that determines success, but rather how well you execute the new product process. The Stage-Gate® process is designed to both help you pick the right projects to pursue and to do those projects right. Michelle Jones, EVP and Chief Innovation Officer of Stage-Gate International, brings her vast experience in food product development to bear as she outlines a practical process to sound decision making and building profitable growth from new products.

    $19.00
  21. It's often been said that you should try and work with people you love. How do you apply this practice when building a food business on ingredients sourced from thousands of miles away? Peter Giuliano, a well-known coffee supply chain innovator, surveys the complexities of coffee and cocoa supply chains to zero in on what is actually important to any company wishing to become more involved in ethical sourcing.

    $19.00
  22. The idea of sustainable packaging is not new. Most specialty food business owners can agree that they'd like to do their part for the planet, but is it possible to achieve this goal with tight margins and production costs? Sustainable packaging expert Danielle Peacock thinks so.

    $19.00
  23. Drawing on case studies, session leader Bill Whittier explains how Lean Manufacturing Principles can rapidly impact the bottom line for food producers. Whittier works with the Manufacturing Extension Partnership, a nationwide program designed to assist small- to medium-size manufacturers in creating and retaining jobs, increasing profits, and saving time and money.

    $19.00
  24. Whether you’re using a contract manufacturer or self-producing, the transition from kitchen or benchtop samples to manufacturing at scale can be one of the most harrowing and difficult steps in launching a new item. There’s pressure to deliver on time and on budget, lots of layers of details to manage and many fingers in the pie. Armed with the experience of launching hundreds of new items, Jeff Grogg of JPG Resources will discuss how to plan and execute the critical steps to successfully launch your next new product. This is a recording of Jeff Grogg's presentation at the  Specialty Food Business Summit in Chicago.

    $19.00
  25. This informative panel from the Specialty Food Business Summit will explore the freight and logistics metrics you need to be tracking to save money and how to work with vendors to ensure that you’re making the right decisions as you grow.

    $19.00
  26. Hello! We are a mill that stone grinds wheat and corn from local farmers and are looking to use our products to make a cracker, chip or pretzel. Anyone out there have any suggestions for a regional co-packer?
  27. Earlier
  28. The Specialty Food Association condemns all acts of racism. Violent attacks against the Asian community made during this pandemic are heinous and must be prosecuted. We have been reaching out to our AAPI members and will continue to speak out against hate and violence. As an Association, we are committed to do the work necessary to foster fundamental changes that address racism and exclusion in our industry. We believe positive and collective action is possible, can impact change, and ultimately bring an end to race-based inequality. We encourage our entire community to join us in
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