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Denise Purcell

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  1. Denise Purcell
    Stephen Caldwell, founder of Swiss Rosti, discovered these crispy filled potatoes during his travels and brought the gluten-free, low cholesterol treats to U.S. households. In this Spill & Dish episode, Julie Gallagher, SFA’s director of content, talks with Caldwell about his Fancy Food Show debut in Incubator Village and how he gained national distribution by the next year's Show. Spill & Dish is Powered by Simplecast. Download or Stream the Episode
  2. Denise Purcell
    More information about "Industry Voices: Regulatory Update Webinar Series"
    The SFA’s Regulatory Update webinar series is designed to educate and inform about the latest legal and regulatory updates around food production and distribution. Hosted each month by Jeni Lamb Rogers, associate general counsel of supply chain at Branded, the webinars cover such topics as Standards of Identity, food safety, labeling claims, and FDA regulations. Here is a sampling of information shared at some recent webinars. You can click through to find the full recordings, which are free to SFA members. “Although there is the common perception that they are outdated and irrelevant, the Standards of Identity still matter and can have legal consequences. They are most relevant to products or ingredients like cheeses, macaroni and noodles, fruit butters, jellies, preserves, cacao, sweeteners, salad dressings, and flavorings.—FDA Action to Modernize the Standards of Identity A Shared Facility Declaration won’t prevent a recall if the allergen ends up in the product, but it could be used as mitigating evidence in a lawsuit because you attempted to provide a warning. Furthermore, it’s really about deterrence.—Are You Recall Ready? The first step that a company should take is to create an internal health hazard evaluation, which should happen one to two hours after the discovery of an issue. Then, outside counsel should be engaged, typically within a business day.—Advanced Topics in Food Allergen and Gluten-free Labeling In the FTC’s eyes, an influencer’s endorsement is the same as a consumer testimonial, meaning it must comply with the same standards. The endorser of a product must have actually tried it, as well as been honest in their review of it. The influencer cannot make claims about the product that would require substantiation that the company doesn’t have, such as health or environmental benefit claims.--Influencer Marketing Compliance Regulatory Update webinars can be viewed live or recordings can be downloaded any time. Here is the webinar schedule for the month. And to ask questions or continue the conversation, you can go to this forum.
  3. Denise Purcell
    At Hella Cocktail Co., bitter is the tastiest flavor of all. In this episode, host Gretchen VanEsselstyn, SFA’s director of education, speaks with founder Jomaree Pinkard about the massive trend toward non-alcoholic adult drinks, his journey to specialty beverage success, and his commitment to mentoring new entrepreneurs. Listen here and follow Spill & Dish: A Specialty Food Association podcast wherever you get your podcasts. Spill & Dish is Powered by Simplecast. Download or Stream the Episode
  4. Denise Purcell
    More information about "Industry Voices: Maker Prep Webinar Series"
    In the past year, the Specialty Food Association launched its Maker Prep webinar series, an educational program to designed to help new makers get ready to do business in the industry. The ongoing series brings in subject matter experts and experienced members to cover such topics as funding, branding, bringing your product to market, working with distributors, and more. Each topic is covered in a package of two or more webinars, complete with Q&A sessions, plus extra resources. Here is a sampling of information shared at some recent webinars. You can click through to find the full recordings, which are free to SFA members. Factoring is another option for financing. That is when companies receive upfront payments against invoices to help with operating expenses until full payment is received. The key benefit to factoring is more predictable cash flow, but there are fees associated with it.—Keith Lohler, K2 Financing, Funding Your Business: Working with Lenders “The retailer is a shared customer between you and the distributor. Relationships with retailers can give you leverage in what’s mostly a ‘David and Golliath’ situation.”—Jack Acree, Saffron Road Foods, Working with Distributors: Strategies for Success When preparing to meet with a distributor, a company should know its products and pricing, as well as that of its competitors. It’s also helpful to know case/pallet minimums, shelf life, and share any special product issues.—Ian Kelleher, Peeled Snacks founder, Working with Distributors: The First Key Steps   Finding space in the sea of sameness can be a challenge, but your sales team may have valuable insights to offer so you can position your brand differently in the marketplace.—Christian Klawitter, Bright Design, Building a Brand Expression “Founding a brand rarely starts with, ‘hey, let’s run a supply chain,’ yet if you don’t, your brand will fail.”—Veronica Lehman, consultant and Pure Organic founder, Understanding the Supply Chain Continuum Logo, flavor, product image or flavor cue, and two to three relevant callouts should be used on the front of package. The back of package should include storytelling and any other romance copy regarding flavor, key ingredients, cooking ideas, and suggested uses.—Andy Kurtts, Buttermilk Creative, Package Design and Branding Maker Prep webinars can be viewed live or recordings can be downloaded any time. Here is the webinar schedule for April and May. And to ask questions or continue the conversation, you can go to this forum.
  5. Denise Purcell
    More information about "Industry Voices: In the Know Webinar Series"
    Whether it’s consumer trends, innovative marketing techniques, or new sales channels, the specialty food industry is always evolving and even the most successful companies need education and resources to keep up. With that in mind, SFA's In The Know webinars are designed to educate and inform established and mature companies in the specialty food community. This ongoing series brings in subject matter experts and peers to cover topics that are important as a company matures such as logistics and sourcing, export opportunities, and succession planning to name a few. Each webinar includes a Q&A session, and we also provide extra resources to keep you informed. Following is a sampling of information shared during various In the Know webinars. You can click through to find the full recordings, which are free to SFA members. Start with one platform (like Instagram) and build from there. Instead of trying to hit every social media platform at once, focus on doing a few things well. Prioritize platforms where you know your target audience is spending their time. Once you are in a good rhythm on your starter platforms, gauge bandwidth to expand onto other channels based on resonance with your target.—Katie Bell, Pulp+Wire, Social Media Marketing for Startups “An often-cited export sales statistic is that 95 percent of potential consumers are located outside of the U.S., so it’s a natural inclination to want to consider international sales.”—Molly Burns, Food Export – Midwest, The Benefits of Export Keep an eye out for fake domains, account verification, spelling and grammatical errors, and unauthorized email addresses (hover your mouse over email address to see the domain) to protect yourself against email phishing.—Monica Moore and Dave Curley, All Covered, Cybersecurity Fundamentals for Your Business “You need to do the things that will continue to make your business sustainable either at the loss you’re incurring now or at the cash flow you’re bringing in.” –Jack Acree, Saffron Road Foods, Raising Prices in Uncertain Times Other opportunities exist if you’re unable to get your product on a television show or movie through the prop or set decoration departments. The costume department, as well the hair and makeup department, are often stocked with drinks and snacks for the actors and crew to enjoy behind the scenes. –Jessica Cohen, founder of The Product Agent, What to Know about Product Placement in Film and TV In the Know webinars can be viewed live or recordings can be downloaded any time. Here is the schedule for April and May. And to ask questions or continue the conversation, you can go to this forum.
  6. Denise Purcell
    What makes a specialty food special? At the Specialty Food Association, we like to say that every member has a story. Spill & Dish brings you the stories of the entrepreneurs, makers, and sellers who are shaping the future of food. Listen and discover the inspiration, recipe, craft, culture, ingredients, and production methods that make a true specialty food and get a deeper understanding of the people and motivation behind the products—beyond what you’ll read on a label. If you have a recipe you’ve thought about bringing to market or a brand you are launching, if you are a buyer in the trade, or simply a food lover, this podcast is for you. Spill & Dish is Powered by Simplecast. Download or Stream the Episode
  7. Denise Purcell
    The humanitarian disaster in Ukraine is the latest example of food industry support. Since Russia launched its invasion, chefs, food organizations, foodservice operators, and grocers have hosted events, mobilized resources, and pledged funds on both widescale levels for large chains and local efforts by restaurants and independents. Below you’ll find a summary of some efforts to support the impact of the devastation. Chef José Andrés’ nonprofit food relief organization World Central Kitchen has volunteers in Poland, Romania, Moldova, Slovakia, and Hungary, serving over one million meals to Ukrainians as they flee the country. The organization has more than 330 distribution points in 55 cities. WCK is also working with dozens of chefs and restaurant partners in 12 cities within Ukraine to serve those who remain in the country. Within Ukraine, Ievgen Klopotenko, winner of MasterChef Ukraine in 2015, has turned his restaurant into a bomb shelter for feeding civilians and Ukrainian fighters. The Fresh Market is running a fundraising campaign through April 12 in which proceeds from register donations and through the sale of special bouquets made with sunflowers, Ukraine’s national flower, will be given to World Central Kitchen. Bake for Ukraine is a worldwide bake sale launched on Feb. 26 that allows independent bakers to raise money for organizations like World Central Kitchen, International Rescue Committee, and Sunflower of Peace. Aldi company Aldi Sud, headquartered in Essen, Germany, about 1,100 miles from the Ukrainian capital of Kyiv, has donated 5 million Euros for immediate and long-term humanitarian aid. Aldi UK, part of Aldi Sud, is offering jobs to Ukrainian refugees. Kroger is sending emergency food assistance to refugees through a monetary grant from The Kroger Co. Zero Hunger Zero Waste Foundation to the United Nations World Food Program’s Ukraine Emergency Fund. Kroger will match all gifts made by its associates and customers, up to $250,000. Restaurants across the U.S. hosted fundraisers to donate proceeds. In Chicago, Wherewithall, operated by Johnny Clark, a Ukrainian-American chef, and Beverly Kim, launched a Ukrainian menu and donated a portion of proceeds to Razom for Ukraine, a pro-democracy nonprofit. Brooklyn’s pierogi restaurant Pierozek ran a similar event to support Ukrainian Armed Forces. In Portland, Kachka restaurant donated all proceeds from its Chervona Wine Cocktail to the Red Cross’ humanitarian efforts in Ukraine. Southeastern Grocers, parent company of WinnDixie grocery stores, Harveys Supermarket, and Fresco y Más, donated 100 percent of proceeds from its private-label Ukrainian vodka in the month of March to the International Committee of the Red Cross. Shoppers at Publix can add donations to register totals and all funds will go toward the Red Cross’ work to distribute food, medicine, and medical supplies to Ukrainians impacted by the war. Grocery distributor and retailer SpartanNash enlisted its military division to send supplies like baby formula, energy drinks, and over-the-counter medications to Poland. The company has pledged $1 million to support the humanitarian disaster. This is just a small sample of activities going on throughout the food world. If you know of more that should be highlighted, want to share what you are doing in your own businesses and communities, or have an idea about how to help, please join our conversation here on the specialtyfood.com Community Hub.
  8. Denise Purcell

    TV Producer Turned Pickler

    Denise Purcell posted A Spill & Dish: An SFA Podcast, Episode in Spill & Dish: An SFA Podcast

    Rick Field, founder, CEO, and chief pickler at Rick’s Picks’ passion for pickles began as a child, when he made them alongside his folks during summers in Vermont. In this episode of Spill & Dish, Julie Gallagher, director of content at the SFA, chats with Field about his transition from a TV producer career at VH1; how he built an award-winning brand and forged relationships with foodservice heavy hitters like Shake Shack; and the one thing he recently did, that would only be done “over my dead body,” just a few years ago. Spill & Dish is Powered by Simplecast. Download or Stream the Episode
  9. Denise Purcell
    We've been covering food companies' efforts to support Ukraine in SFA News Daily. Is your company involved in any efforts? Let us know here.
  10. Denise Purcell
    Purely Elizabeth specializes in nutritious, nutrient-dense breakfast foods including the top selling granola in the natural channel. In this episode, Megan Rooney, Education Manager at SFA, chats with CEO and Founder, Elizabeth Stein, about her background in nutrition, how Purely Elizabeth got its start, and the happy accident that landed her a deal with Target. Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today. Spill & Dish is Powered by Simplecast. Download or Stream the Episode
  11. Denise Purcell
    Purely Elizabeth specializes in nutritious, nutrient-dense breakfast foods including the top selling granola in the natural channel. In this episode, Megan Rooney, Education Manager at SFA, chats with CEO and Founder, Elizabeth Stein, about her background in nutrition, how Purely Elizabeth got its start, and the happy accident that landed her a deal with Target. Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today. Spill & Dish is Powered by Simplecast. Download or Stream the Episode
  12. Denise Purcell
    More information about "Industry Voices: Spill & Dish SFA Podcast Guests"
    The Specialty Food Association recently launched a podcast as part of Heritage Radio Network’s programming. Hosted by SFA’s content and education team, Spill & Dish: A Specialty Food Association Podcast tells the stories of SFA members, the entrepreneurs, makers, and buyers behind the foods and beverages in the specialty food market. Listeners can discover the inspiration, recipe, craft, culture, ingredients, and production methods that make specialty food special and get a deeper understanding of the people and motivation behind the products. Here is a sample of some conversations taking place in Spill & Dish episodes: “What we wouldn’t do again is think that we can belong anywhere. You want to be sure you grow sustainably and organically. Buyers are enticing. A big buyer comes in and says, we love your product, we want you to be in 3,000 stores. And you think, great opportunity! But maybe you don’t belong in those 3,000 stores. Test first in maybe 300 stores.” —Michael Antonorsi, Chuao Chocolatier, on what he would do differently when building his brand “All women. It’s never lost on me that it was a group of women who were saying, yes, join our community, we will mentor you and teach you and you’ll learn from our wins and mistakes, and we’ll welcome you into the fray.” —Jill Giacomini Basch, Point Reyes Farmstead Cheese Co., on cheesemakers welcoming newcomers to the early specialty cheese movement in California’s North Bay “There are a significant—not huge—but significant number of buyers who don’t care about the romance of a family business and heritage and that these are our personal recipes. You’d occasionally be interrupted by someone barking, ‘Can you or can you not give us six free jars per item per store?’ and didn’t want to hear about my grandmother.” —Doug Renfro, Renfro Foods, on the biggest surprise he encountered in the specialty food business “We came here not knowing a word of English and had to start from scratch and didn’t have anything at all, but I loved the opportunity we got from support of the government and the people in this country, and I wanted to try my best. I had a dream to give back to the community.” —Channy Laux, Angkor Cambodian Food, on fleeing the Cambodian genocide as a child and eventually starting a specialty food career “Don’t be afraid to ask questions. No one expects you to know all the answers. No one thinks less of you for not knowing. It’s worse if you pretend you do know and barge into something and make a huge mistake with it. —Laura Sorkin, Runamok, on advice she’d give new specialty food companies Listen to episodes here or follow wherever you get your podcasts.
  13. Denise Purcell
    At Point Reyes, the most flavorful cheeses come from contented cows – and people. In this episode, host Gretchen VanEsselstyn, SFA’s director of education, speaks with Jill Giacomini Basch about the benefits of being a certified women-owned business, the Victory American cheese movement, and how sustainable farming on the California coast makes for breathtaking cheeses like Bay Blue. Listen here and follow Spill & Dish: A Specialty Food Association podcast wherever you get your podcasts. Spill & Dish is Powered by Simplecast. Download or Stream the Episode
  14. Denise Purcell
    At Point Reyes, the most flavorful cheeses come from contented cows – and people. In this episode, host Gretchen VanEsselstyn, SFA’s director of education, speaks with Jill Giacomini Basch about the benefits of being a certified women-owned business, the Victory American cheese movement, and how sustainable farming on the California coast makes for breathtaking cheeses like Bay Blue. Listen here and follow Spill & Dish: A Specialty Food Association podcast wherever you get your podcasts. Spill & Dish is Powered by Simplecast. Download or Stream the Episode
  15. Denise Purcell
    Experienced specialty food makers on-site at the Winter Fancy Food Show in Las Vegas share what one piece of advice they'd give a specialty food startup. What would you add from your own experience?
  16. Denise Purcell
    Pricing, intellectual property ownership, and scheduling are some of the considerations when working with co-packers. Here specialty food companies share their best advice for a successful partnership. What would you add from your experience?
  17. Denise Purcell
    On each episode of Spill & Dish: A Specialty Food Association podcast, we ask guests how they define specialty food. Creative, well-sourced, innovative, made with more care and quality, passion behind the product are some of what they’ve said. What would you add to the definition?
  18. Denise Purcell
    More information about "Industry Voices: Winter Fancy Food Show Education Program"
    At the recent Winter Fancy Food Show in Las Vegas, the SFA offered a roster of in-person education sessions to help specialty food companies navigate industry topics like supply chain challenges, ecommerce, and effective branding. In addition to a slate of sessions offered under its Maker Pass, SFA also hosted The Basics: The Business of Specialty Food, its longstanding day-long workshop to help prepare new companies for doing business. Here is a sampling of information shared during the Winter Show education program with information on how to purchase the sessions. “Sales and marketing are out in front. This is the stuff that’s under the hood. But now, it is front and center.”—Bob Burke, Natural Product Consulting, Solving the Supply Chain Crisis Do three things everyday: listen and translate, build content, build community. Doing these over and over builds commerce.—Jomaree Pinkard, Hella Cocktail Co., Building a Brand, The Basics: The Business of Specialty Food In-store tasting events are a great way to include chocolate even if it’s not the focus. Offer it as a sweet note at the end and you’ll find most carts will include it after the event.—Matt Caputo, Captuto’s Fine Market, Fine Chocolate Trends and Marketing Strategies for Specialty Food Retailers “If your team understands the destination and is equipped with trust to have creativity and act in the moment, you break down barriers and all members are doing their part in the moment to help the team succeed.—Jeff Grogg, JPG Resources, Innovation in the Face of Uncertainty “At the end of the day, Amazon customers are not your customers, they are Jeff Bezos’ customers. So should you drive a portion of your business toward Amazon and is Amazon ever profitable for your own business?”—Lou Nicolaides, Ludwig Marketing & Sales, Launch and Increase Your Online Sales To learn more, or if you couldn’t make it to the Show in person, you can go here to purchase the packages of sessions for The Basics and for Maker Space. SFA members receive discounted pricing.
  19. Denise Purcell
    Unpredictability of supply chain materials and lead times are among the biggest challenges these specialty food companies reported. What would you add to the list?
  20. Denise Purcell
    More information about "Spill & Dish SFA Podcast Episode 5: Angkor Cambodian Food's Laux Honors Her Roots"
    In the latest episode of Spill & Dish: A Specialty Food Association podcast, host Julie Gallagher, SFA’s director of content, speaks with Channy Laux, founder of Angkor Cambodian Food. Laux discusses how she survived the Cambodian Killing Fields and, after seeking refuge in the U.S., climbed the ranks of the biotech industry before trading it in to honor her late mother and her recipes by introducing Americans to authentic Cambodian ingredients and dishes. Listen here and follow Spill & Dish wherever you get your podcasts.
  21. Denise Purcell
    In the latest episode of Spill & Dish: A Specialty Food Association podcast, host Julie Gallagher, SFA’s director of content, speaks with Channy Laux, founder of Angkor Cambodian Food about how she survived the Cambodian Killing Fields and after seeking refuge in the U.S., climbed the ranks of the biotech industry before trading it in to honor her late mother and her recipes by introducing Americans to authentic Cambodian ingredients and dishes. Listen here and follow Spill & Dish: A Specialty Food Association podcast wherever you get your podcasts. Spill & Dish is Powered by Simplecast. Download or Stream the Episode
  22. Denise Purcell
    The SFA Trendspotter panel released its selections for the trends from the Winter Fancy Food Show and plant-based comfort foods, tea and coffee innovations, and snacks with better-for-you ingredients and global flavors were high on the list. What trends did you notice at the show?
  23. Denise Purcell
    More information about "Spill & Dish SFA Podcast Episode 4: Activating Joy with Chuao Chocolatier"
    Chuao Chocolatier are crafters of pleasure through chocolate. In this episode, host Megan Rooney, SFA’s education manager, talks with Michael Antonorsi, co-founder and owner of Chuao, about his transition from biomedical engineering to culinary school in Paris to embarking on a mission to share joy with the world though deliciously engaging chocolate experiences. Listen here and follow Spill & Dish: A Specialty Food Association Podcast wherever your get your podcasts.
  24. Denise Purcell
    Chuao (chew-wow) Chocolatier are crafters of pleasure through chocolate. In this episode, host Megan Rooney, SFA’s Education Manager, talks with Michael Antonorsi, co-founder and owner of Chuao, about his transition from biomedical engineering to culinary school in Paris to embarking on a mission to share joy with the world though deliciously engaging chocolate experiences. Learn how Chuao asks all to choose joy with them, and to activate change through chocolate to make this world a more unified, joyful, and colorful place. Spill & Dish is Powered by Simplecast. Download or Stream the Episode
  25. Denise Purcell
    More information about "Spill & Dish SFA Podcast Episode 3: Meet the Hosts"
    What’s it like to work for an association that is founded on salsa, jerky, kombucha, bonbons, pâté, and thousands of other specialty foods? Pretty sweet. In this episode of Spill & Dish: A Specialty Food Association Podcast, you'll meet hosts Gretchen VanEsselstyn, SFA's director of education, Megan Rooney, education manager, and Julie Gallagher, director of content, as they share stories about the business, reveal where they love to shop and dine, and share the scoop behind the Fancy Food Show. Listen here and follow wherever you get your podcasts.
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