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/838473
T he days are long gone when a brick-and-mortar platform was the only way to get your product in front of consumers. Today's producers boost both sales and brand recognition by leveraging the internet to sell directly to customers. In addition to reduced overhead, wider market reach and the ability to interact more closely with customers are just some of the benefits. But e-commerce doesn't come without obstacles. Here, three producers share how they've navigated e-commerce challenges—from stocking out to shipping issues— and created robust sales. Specialty food makers discuss the challenges and successes of selling in the online channel. BY DEBBIE SWANSON Navigating E-Commerce THE PANEL Madeline Haydon nutpods Kevin Irish Bob's Red Mill Tom Knibbs Urban Accents PHOTOS: INDIVIDUAL COMPANIES Responses have been edited for clarity and fit. specialty food maker 142 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com