Specialty Food Magazine

Spring 2020

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/1220124

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Page 66 of 75

Sometimes suppliers who understand Newk's menu and food philosophy can pitch products that will further advance the restaurant brand's mission to offer fresh, wholesome food. "We have had some vendors come to us with a fix for an operational, service, or a flavor issue that we didn't know we had," says McGowan. A supplier might have a food product that uses a natural starch instead of a gum, for example, which the culinary team can consider as a potential improvement to the menu. Distribution Is Key Distribution capabilities are also critical. Suppliers need to either have access to distribution through a wholesaler, or have the financial capacity to ship product themselves, which can be expensive. Polishing Your Pitch: Tips for Breaking into Foodservice BY MARK HAMSTRA F or specialty food makers, getting a product onto a restaurant's menu requires following a careful recipe. The first step is to study the restaurant brand's existing offerings and its position in the market to ensure that the product fits the concept's mission and ethos. "Doing due diligence is an absolute necessity," says Angel McGowan, senior director of procurement for Newk's Eatery, a 100-unit salad- and-sandwich chain based in Jackson, Mississippi, which is focused on fresh, healthy fare. McGowan cited as an example, suppliers who have pitched the restaurant with a product that needs to be deep-fried, even though the chain has no fryers in any of its restaurants. "Our chefs are looking for things that fit our brand, and our menu as well," she says. The channel is ripe with opportunities for makers who can fulfill unmet needs. SPECIALTY FOOD SPECIALTYFOOD.COM SPECIALTY FOOD MAKER

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