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NEW! A SPECIALTY FOOD MARKETING DISCUSSION FORUM
A [FREE] DISCUSSION FORUM FOR ANYONE INTERESTED IN SPECIALTY FOOD MARKETING.
Subject Categories:
Funding Your Enterprise
Share ideas and resource information for getting the money you need to start your business.
Producing Your Product
All about production vendors, suppliers, co-packing and co-packers.
Packaging Your Product
Sourcing, costs, which packing works best for which products, etc.
Labeling Your Product
Rules, regulations, and discussion about labeling equipment and supplies.
Warehousing Your Product
How to locate, assess, review and establish the best warehousing.
Pricing Your Product
The "ins" and "outs" of specialty food pricing. Margins versus markups, etc.
Using Brokers
All about finding, appointing and managing brokers (sales representatives)
Distributing Your Product
The "how’s" and "whys" of appointing and managing distributors.
Shipping Your Product
Ideas and suggestions for the best ways to get your product shipped.
Promoting Your Product
Marketing, public relations, advertising, in-store tastings, special deals, etc.
Trade Shows - Getting the Most
Trade show milestones, personal experiences, hints to get the most out of your exhibit, etc.
Managing Your Enterprise
Organizational issues, business software, hardware, sales techniques, professional associations, etc.
To go to the forum, please click here:
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Quick Links...
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Dear Stephen,
The 31st Winter Fancy Food Show was held in San Francisco last month. Did you take full advantage of this terrific "intelligence gathering" opportunity? If not, you have an opportunity at an even bigger event - The July Fancy Food Show in New York!
If you will be exhibiting in New York in July, you might want to take a look at the "Tradeshow Milestones" by clicking here.
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Our DISCUSSION FORUM is back. Just click on it and make your statement or ask your question.
Then let us know about your challenges and accomplishments in specialty food marketing.
Our Vision: Food Entrepreneur eZine (FE) is THE place for you to go for answers about food entrepreneurship. We will have guest advisors, key links, and experts in specialty food marketing with whom you can communicate your interests and concerns about your favorite topic.
In this issue:
1. Specialty Food Marketing Discussion Forum
2. Co-packers: What are they and why use them?
3. "Notes and Comment."
4. "Food Label News" - Click here for the latest in label news from Food Consulting Company's Karen Duster.
We invite and welcome your comments. Let's work together to learn ways of succeeding in specialty food marketing. Stay tuned.
Wishing you great profits!
Steve
Stephen F. Hall
Author, "From Kitchen to Market"
Editor, Food Entrepreneur eZine
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· NOTES AND COMMENT |
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COMING UP IN FUTURE ISSUES OF FOOD ENTREPRENEUR eZINE:
- Funding your business. Do you qualify for microenterprise loans
- Features versus Benefits. "What's the difference?
- The impact of cause-related marketing. Who wins?
- Do you really need a website?
- The ins and outs of liability insurance
- "Minority certified." What does this mean to you?
- Food Incubators - How they work.
Let us know what other areas we should address? |
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· FOOD LABEL NEWS |
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The latest in label news from Food Consulting Company's Karen Duster. Please see Link at Number 4, above. |
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· SPECIALTY FOOD RESOURCE AT YOUR FINGERTIPS |
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We have created an extensive list of associations, government agencies, and other resources to help you easily get the help you need. For example:
Go to the "Resource Center" below - Click on the "Resource Tree" and - Click on Export Assistance, and - Click on US Department of Agriculature, Foreign Agriculture Service (FAS). - Then click on Events, Trade Events, and American Cafe
The latter has detail about how you can have your products displayed in the American pavilaion at FAS- sponsored overseas food shows.
This is just one of hundreds of valuable leads available for you from the Specialty Food Resource. |
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Visit our free resource center |
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· CO-PACKERS - WHAT ARE THEY AND WHY USE THEM? |
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Lacking the capabilities to manufacture sufficient quantities of your own product? You might want to consider using a co-packer.
What is a co-packer? This is a company that has excess manufacturing capability and is willing to produce your products for you, complete with your label. Often, the co-packer already makes similar, even competing, products to your own.
Why would you let a competitor make your product? That’s an excellent question. There are many reasons to do this, including economies of scale, synergistic marketing opportunities, and risk transference, not to mention that fact that you might not happen to have a couple of million dollars to build your own plant!
Many major corporations and food entrepreneurs use co-packers to manufacture part or all of their product lines. A cake mix producer, for example, might want to expand into pie fillings. While this is a logical line extension in that both products are desserts, the manufacturing processes are completely different: One is a dry mix in a box, while the other is a wet mix in a can. Also, if the line extension project fails in the marketplace, the cake mix firm can cut their losses if they have been using a co-packers, whereas if they had set up their own new production line, they could be out thousands, if not millions, of dollars. For a more complete explanation of co-packing, click here to learn more about one co-packer: Renfro Foods. |
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· The 4th Edition of From Kitchen to Market is Now Available! |
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“From Kitchen to Market is the best book about the U.S. specialty food field, and there is a great need you have so very well covered!" – Ted Koryn, U.S. specialty food industry pioneer.
"The only book of its kind that outlines every food marketing opportunity and then supports entrepreneurial action with detailed guidance."
TESTIMONIALS to this Specialty Food Marketing Guide:
"Stephen F. Hall's "From Kitchen to Market" is an exceptional title that tells exactly how aspiring cooks can turn an original product into a money-maker." - James A. Cox, Editor-in-Chief, The Midwest Book Review
"From Kitchen to Market" makes it easy to get a wealth of information in the way it is presented." - Lisa Bostwick, Chocolate Manufacturer
"This is a great book for anyone interested in the food business. Two thumbs up from me!" - Brian Flint
"From Kitchen to Market" is a thorough guide on food marketing that is sure to help food ntrepreneurs at all levels. Extensive appendices...are an added plus to an already strong and well written guide. Strongly recommended." - The Library Journal
"You've got the definitive book on the industry..." ¨ - Martha Furst, Terrapin Ridge
"Regarding the 'demo' advice in your book - I have been to a couple of herb shows, and by demos I sold more than I ever dreamed" - Donita Chris, Savory Specialties
Kaplan Publishing, 30 South Wacker Drive, Chicago, Illinois. 800/621-9621. www.kaplan.com
Discount price: $19.11 [Cover Price is $28.95]
Purchase at Amazon |
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· Build and Manage Your Own Website! |
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If you can create a word document, you have the skills to create and manage your own website.
Try the SnapMonkey 10 day free trial. If you like it, you can activate your website for just $49, and $29.95/month.
Give it a try |
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· DOES YOUR PRINTER NEED INK? |
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Want discount printer ink? Then, I invite you to visit Onpoint Direct.
Please click here.
OnPoint Direct is the premier provider of alternative brand consumable technology products. Founded by a team of successful entrepreneurs, OnPoint was launched to pursue the underserved markets of small businesses, home offices, organizations and associations by providing quality products at affordable prices. OnPoint set out to design a truly innovative program that would help individuals, businesses, associations and whole communities. OnPoint strongly believes that consumers and small businesses need to be educated about the savings and quality of alternative products. They simply are paying too much for printing products and other consumable technologies. |
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