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
Bruce Cost, Bruce Cost Ginger Ale Years in specialty food: 12 "If you have a good product, fantastic, but do research numbers-wise to see if it makes sense in terms of food costs and labor costs. Really work on the model since, if you're trying to raise money, investors can be brutal." James Faison, Milton's Local Years in specialty food: 3 "Be more passionate about your business than your savings account." Abe Kamarck, True Made Foods Years in specialty food: 3 "Know your category. There are unique economics behind each category and you need to know how yours performs. For example, don't compare a center-store item to a beverage or frozen item. Each category can be very different." Kristen Preau, Cook Me Somethin' Mister Years in specialty food: 7 "Persistence, persistence, persistence. You've got to stick with it. It doesn't happen overnight." Michael Isenberg, Chex Finer Foods Years in specialty food: 17 "You have to enjoy what you do and try to keep innovating; at the same time stay true to who you are." Julie Jeremy, Native Kjalii Foods Years in specialty food: 22 "You have to have passion for your product. You have no business hiring people to work for you if you don't." Julie Gallagher is managing editor of Specialty Food Magazine. Tom Owens, Sticky Fingers Bakery Years in specialty food: 30 "Feedback from your customers is essential information and will intuitively lead you down the right path." Vineet Bokaria, Hummustir Years in specialty food: 2 "Live healthy, breathe healthy, build healthy." advice roundup SUMMER 2017 171