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
NEW DOWNLOADABLE RESOURCES AVAILABLE IN THE ONLINE KNOWLEDGE CENTER The following new white papers and webinars are available in the Knowledge Center on specialtyfood.com, all free of cost or at a discounted rate to Specialty Food Association members. Glossary of Natural and Organic Terminology This guide provides a defnitive understanding of key terms in the ever-changing world of natural and organic foods, including the difference between certifed humane and certifed organic, as well as details on GMO and GMO-free foods. Getting Started in Foodservice The resource takes a look at the impressive sales growth and opportunities in foodservice, including benefts and challenges of the channel. NEW WEBINARS ON DEMAND The Food Safety Modernization Act: What You Need to Know in 2016 and Beyond: An update on the current progress of FSMA regulations with speakers including FDA senior advisors Kathy Gombas, Center for Food Safety and Applied Nutrition, and Mickey Parish, on the latest on the Preventive Controls rule. Partnering for Growth: How Suppliers, Distributors and Retailers Can Improve Relationships and Results: This new research closely examines the relationship between suppliers, distribu- tors, and retailers and identifes specifc, actionable steps that can strengthen relationships, increase sales, reduce costs, and evolve business models to propel our industry to further growth. Selling Your Specialty Food Product for Foodservice: In this one-hour webinar, you'll get perspective on what it's like to sell to foodservice from experts in different areas of the supply chain. Potential venues like hotels, restaurants, country clubs, universities, and more, are examined. Specialty Food Association Members: Call in for FSMA Mondays Every first Monday of the month from 1 to 1:30 p.m. EST, Association members are invited to join the Specialty Food Association for a FSMA Monday Conference Call. Led by Ron Tanner, SFA vice president, philanthropy, government, and industry relations, and Marsha Echols, Association counsel, this monthly call addresses the latest FSMA updates, as well as questions from participating members. Following each call, members are invited to join the discussion in the Solution Center on specialtyfood.com. Participating in the Solution Center is easy; simply sign in with your specialtyfood.com username and password. Go to the Knowledge Center on specialtyfood.com for information on FSMA Mondays. From the Solution Center: Gripes, Markups, Margins, Cash Infusions, and Low-Cost Tech The SFA Blog on the specialtyfood.com Solution Center offers specialized blog posts from Association members and staff on a variety of important topics. Here's a look at a few recent posts: What Are Your Biggest Gripes About the Specialty Food Industry? Examining responses from SFA's annual State of the Specialty Food Industry report. Denise Purcell, Specialty Food Association's head of content, highlights the challenges that specialty food producers and suppliers face in today's increasingly complicated industry landscape. Markup, Margin … What's the Difference? In his debut blog post, Michael Tuccillo, Specialty Food Association's vice president, finance and administra- tion, offers a quick guide to the finer points of pricing. Should I Accept a Cash Infusion? A cash infusion could very well be a lifesaver for your business … or it could come with serious concessions and strings attached, creating more problems than it solves. Doug Renfro of Renfro Foods weighs the pros and cons and offers points to ponder when considering an infusion. Save Time, Get Organized! Free or Low-Cost Tech Resources for the Small Business. Everyone is feeling the crunch of having to do more with less, and Specialty Food Association Chief Information Technology Officer Lisa Stefanoff is sharing a few of her favorite tech tools and tips for doing just that. Specialty Food Association members are invited to join discussions on these topics and many others in the online Solution Center. Visit community.specialtyfood.com to sign in. WINTER 2016 113