Specialty Food Magazine

MAR 2012

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/55461

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Page 6 of 63

ADVERTISING PUBLISHER Matt Thomas 646.878.0174 mthomas@nasft.org READ MORE ONLINE… Visit specialtyfood.com/onlinehighlights for these and other features: FAMILY BUSINESS OPERATIONS Q&A In this new recurring online feature, Otis Baskin, Ph.D., a consultant with The Family Business Consulting Group, answers questions from the specialty food trade about running a family business. Baskin has served as an advisor with public and private organizations around the world. His primary expertise is in helping business-owning families develop plans for leadership succession, strategies for growth, conflict resolution and ownership/ governance structures. This month, he tackles topics such as requests for personal loans, compensation and the most common problems that can derail a family operation. GOING GREEN Five specialty food suppliers, distributors and retailers discuss efforts to green their business. Read about their endeavors—from inexpensive fixes to more costly initial investments—to save energy, water, gas and waste and cut their use of toxic substances. WINTER FANCY FOOD SHOW COVERAGE AND TRENDSPOTTING If you missed any of Specialty Food Media's coverage of the recent Winter Fancy Food Show, you can catch up on the daily Show-focused editions of Specialty Food News and reports on trends and new products found at the Show. You may also download the recent NASFT webinar "Trendspotting: What's Hot from the Winter 2012 Fancy Food Show," with speakers Denise Purcell, editor of Specialty Food Media, and Ron Tanner, NASFT vice president, communications, education, government and industry relations. The webinar details the Show's top five trends, identified by a panel of food writers, with product examples and a Q&A. BITE THIS Looking for innovative specialty food products? Visit foodspring's Bite This pick of the day. SUPPLIER NEWS Saltworks opens a new facility, Coach Farm introduces new flavored goat cheeses, GuS Grown-Up Soda creates a better-for-your root beer and more news from the supply side of the trade. TELL US... How did you start a second career in specialty food? Share your story at specialtyfood.com/onlinehighlights. And find out what some of your peers would be doing if they weren't working in the specialty food industry. 4 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com facebook.com/specialtyfoodmedia SALES DIRECTOR, KEY ACCOUNTS Jessica Searson 646.878.0136 jsearson@nasft.org SALES COORDINATOR Cynthia Eisemann 646.878.0138 ceisemann@nasft.org UNITED STATES NEW YORK, NEW JERSEY, CONNECTICUT, MASSACHUSETTS Kim Farrell 646.878.0135 kfarrell@nasft.org SOUTHEAST, MAINE, VERMONT, RHODE ISLAND, NEW HAMPSHIRE Edwin Rivera 646.878.0146 erivera@nasft.org MIDWEST & NORTHWEST Kathy Sackett 646.878.0145 ksackett@nasft.org SOUTHWEST, INCLUDING CALIFORNIA Phyllis Mintz 646.878.0108 pmintz@nasft.org INTERNATIONAL CANADA, EUROPE, CENTRAL & SOUTH AMERICA Erik Maas, Sales Director +1.646.878.0147 emaas@nasft.org AFRICA, ASIA, MIDDLE EAST Jay Bhattacharjee +1.646.878.0183 jbhattacharjee@nasft.org

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