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 99 of 127

THE PANEL Robin Bienemann Family Business Program, University of Connecticut Stephanie Lindley Byrd Cookie Co. Josh Zeldner Z Specialty Food W ithin every family-run business there comes a time to develop and put into action a leadership plan for the future. We asked two family-owned food business operators and an expert who advises family business owners, to provide best practices for handing over the reins. Whether it involves the next generation, professional management taking over, or new ownership, it's never too early to consider a succession plan for a family-run business. COMPILED AND EDITED BY JULIE GALLAGHER Family Matters: Keys to Succession Planning Responses have been edited for clarity and fit. PHOTOS: INDIVIDUAL COMPANIES WINTER 2019 97 specialty food maker

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