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Sarah Masoni

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  1. Sarah Masoni's post in Sampling at Summer Fancy Food was marked as the answer   
    I always tell my Incubator Village participants to plan for 300 samples per day, the samples should be small, and easy for you to prepare, in the case of popcorn,  you could consider having a prepackaged item and 1/2 ounce would be plenty.  You can also prepare your samples at your booth, with small paper cups, placed on a tray or the table, easy for a buyer to pick up and taste.  If you have multiple flavors, think about just a couple of kernals per sample.  You can always give someone more if they take a fancy to your product.  I also reccommend that you have a couple of small  gift bags with a sample set tucked away ready to hand out if you meet a buyer that is really interested and would like to take a snack with them.  Congratulations on joining the Specialty Food Association, we are glad to have you as a member.
  2. Sarah Masoni's post in Raising prices with retailers & distributors was marked as the answer   
    I recently helped a company word their price increase in the message line of their Quickbooks messaging that is sent out with their invoices.  I took the price  increase to the single serving so that it was more manageable, it ended up being a $0.02 increase per serving, and they didn't have a single push back.    Everyone is experiencing price increases because of availability issues, freight issues, shortages of employees and employee demands for higher pay.
     
    I suggest full transparency, as you can bet the buyer doesn't want your brand and product line to go away.  How you send the message will be the important piece.
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