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/623506
the foundation for a good co-packing rela- tionship, both in handing over confidential information and in the production of the final product. They also advise maintain- ing a hands-on approach regarding quality control until that relationship is established. Getting Help on the Runway When Effie's started in 2007, timing wasn't on MacIsaac and Costello's side. The day they signed the paperwork for their LLC, the stock market crashed. Despite this challenge, the new entre- preneurs forged on, crediting the Boston culinary community and the Specialty Food Association for providing support and shep- herding Effie's successfully through its first year. The pair also benefitted from four months of pro-bono specialty food consulta- Winter Fancy Food Show Booth 3305 producer profile IRENE COSTELLO AND JOAN MACISAAC Age: Costello is 55; MacIsaac is 54 Years in specialty food: Both 8 years (MacIsaac worked as a chef for an additional 18 years) Favorite food: Pizza for MacIsaac Least favorite food: Mayonaisse for MacIsaac Last thing I ate and loved: Jasper Hill Harbison, a cow's milk cheese, says MacIsaac If I weren't in the food business I'd be: With both of us coming into the food business from other careers, it was inevitable that we'd be in the food business, says MacIsaac. One piece of advice I'd give to a new food business: Have a vision for where you want to bring your company, says MacIsaac. There are many paths to success in this business but also many detours. Staying focused on the vision will help prevent some pitfalls that can come with chasing exciting or big opportunities that may not yield profitable or sustainable results in the long run. Irene and Joan 64 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com