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/725016
Educational Sessions Prove Popular at Summer Fancy Food Show T his year's Summer Fancy Food Show offered a host of educa- tional sessions covering a variety of topics, from learning the business of specialty food and finding the best channels for your product, to the changing retail landscape of New York City. The Basics: The Business of Specialty Food: This day-long work- shop returned once again to educate new members of the specialty food industry, as well as those wishing to refresh their memories on the ins and outs. Speakers included Trish Pohanka of European Imports, Doug Renfro of Renfro Foods, and Tim Metzger of Metzger Specialty Brands, among many others. The workshop covered a variety of topics, including how to build a successful brand, pricing and credit, trade marketing, and how to sell to supermarkets and specialty food stores. Day 1: Specialty food expert John Roberts led a seminar entitled "Start Right, Grow Strong: 9 Critical Steps," about producers devel- oping a comprehensive plan for success in the specialty food busi- ness. Next came a 90-minute session led by the innovative retailers behind TurnStyle, Gotham West Market, and Foster Sundry, sharing how New Yorkers shop, eat lunch, and discover new products dur- ing "New York's Changing Retail Landscape." In "Sell Smart: The Best Channels for Your Product," Ian Kelleher, director of strategic channels for Peeled Snacks, talked through the different channels, explaining how brokers and distributors get involved, and how to create a sales pitch that will get your product on the shelf. Jonathan Milo Leal of Milo's Whole World Gourmet led "Price it Right: Using Costs to Create Real-World Price Sheets," covering how to establish pricing levels for goods and identifying steps to be sure you're pro- tecting your profit margin. Day 2: Melissa Abbott, vice president of culinary insights for The Hartman Group, shared insights into the attitudes and behaviors of Gen Z on food culture, as well as how baby boomers continue to impact the food industry during "Wired Youth and Wise Elders: The Rising Influence of Gen Z and Boomers on Specialty Food Trends." Kate Edwards, a 30-year veteran of the hospitality industry, spoke about improving the customer experience and how to make a good impression on customers during "Hospitality Makes People Happy: Easy Ways to Impact Your Customer Service Experience." Day 3: "The Future is Now: Innovations that Will Change How We Produce, Sell, and Eat" was the final session of the three-day show, led by a panel of problem solvers, disruptors, and thinkers tackling some of the food world's most complex issues. Panelists included William Rosenzweig of The Food Business School at the Culinary Institute of America, Viraj Puri of Gotham Greens, Peter J. Kim of the Museum of Food and Drink, and Terry Hope Romero of Kickstarter. Visit the Knowledge Center on specialtyfood.com to download recordings of all Summer Show educational sessions. Trish Pohanka Doug Renfro The Basics Panel Aaron Foster, Foster Sundry FALL 2016 71