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
What's the one piece of advice you'd give to a new food company? COMPILED BY JULIE GALLAGHER Over the years, many specialty food producers have shared guidance with start-up entrepreneurs in the pages of Specialty Food Magazine. Here is a roundup of the responses that best highlight the benefits of their experiences. Kevin Powell, True Made Foods Years in specialty food: 6 "If you want to go big and not be niche, you have to go to shows—it's the only way to get traction. You say to yourself, Is this worth the gamble? It's expensive but worth it, one hundred percent." Augustin Paluel-Marmont, Michel et Augustin Years in specialty food: 12 "Be able to cook your recipe by yourself at home; make sure it's authentic." Alon Kruvi, Hummustir Years in specialty food: More than 30 "Find your passion and then go work in the industry and learn about what you want to do. See if you like it. If you don't know what you're doing, don't do it. You may learn some things in school, but get some practical experience out there in the world first." advice roundup Jorge Farber, The Madelaine Chocolate Co. Years in specialty food: 33 "As long as you stay with quality you won't fail. Don't take shortcuts." 168 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com