N I C K I P R A I S WAT E R
C O - F O U N D E R A N D C O - O W N E R ,
L O N E S TA R B E E C O .
R YA N J O H N S O N
D I R E C T O R O F S A L E S &
M A R K E T I N G , P S S E A S O N I N G
D E N A M A N N I N G
P R E S I D E N T,
B U T T E R F I E L D S C A N D Y
Industry Irritations
COMPILED AND EDITED BY ARIELLE FEGER
R
unning a specialty food business requires a massive amount of planning,
creativity, knowledge, and motivation. However, even when all of those
elements are present, makers face unprecedented and unforeseen challenges,
from sourcing ingredients to forging retailer connections. Specialty Food asked three
makers to share what frustrates them the most about the current state of the industry.
50 SPECIALTY FOOD SPECIALTYFOOD.COM
SPECIALTY FOOD
MAKER
