Industry Voices: Running a Specialty Food Business

Running a specialty food business isn’t cut and dried. Surprises can happen at any time, extra expenses add up, and being on the cutting edge of innovation can be intimidating. The Specialty Food Association spoke with Paul Pigott of La Panzanella Artisanal Foods, Nikhil Arora of Back to the Roots, Joan Coukos of Chocolat Moderne, Corey Meyer of Little Bird Chocolates, Fernando Rodriguez of Arteasan Beverages, and Carla Krasner of Dufour Pastry Kitchens at the Fancy Food Show in New York City about getting into the specialty food business, and what aspects of running the business turned out differently than expected. 
Like this video? Learn more about the business in our course The Basics: The Business of Specialty Food.