Specialty Food Magazine

Winter 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1061591

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Page 57 of 127

Creamery in California, Rockhill Creamery in Utah, and Vermont's Blue Ledge Farm. An active Instagram account and a weekly email newsletter keep customers informed. Catering helps to supplement Smallgoods' farmers market sales, which range from 60 to 100 pounds of cheese a week. San Diego County alone hosts about 30 markets a week, providing potential ven- ues for growth. "That's the beauty of this business model," says Mike. "We find the markets that we think our products will do well in, but if they don't, we move to another one. You can't pick up a store and move it." Cheese Wheels Laura Conrow's Wedge on Wheels is also eminently moveable, a mobile cheese shop inspired by vendors at farmers markets in France and Italy. For five years, Conrow operated a brick-and-mortar cheese shop in Reno, Nevada, shuttering it a couple of years ago in the face of a rent increase and other challenges. Her new enterprise, launched in June 2018, is a customized 16-foot trailer with two 6-foot windows that she hauls to farmers markets and weekly food-truck events. Conrow outfitted the trailer with counters, a 6-foot deli case, a slicer, and other equipment from her former shop and opened with an investment of less than $50,000. "I carry the same things I had in the shop but about half the selection," Conrow says. Typically, customers can choose from 40 different cheeses and 15 charcuterie PHOTO: WEDGE ON WHEELS Winter Fancy Food Show Booth 1327 WINTER 2019 55 cheese focus

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