The food industry has become a bit like the wild, wild, west. It's an exciting time of opportunity! If you're considering launching or expanding your own food business within the $120.5B specialty or $40B organic food industry, you're not going to want to miss this inspiring and educational presentation by award-winning food business consultant and educator, Terry Frishman.
In this fast-paced, educational presentation, topics will include:
- Industry overview and immersion
- Meaningful points-of-difference
- Legal requirements
- Targeted gross profit margins
- Production - copacker vs. incubator vs. shift rental / self-production
- Test market
- Sales - distributor vs. broker vs. direct
- Initial marketing support
When you RSVP - please also email Terry@Culinest.com with any questions you'd like addressed in the PowerPoint.
Multiple-award-winning Terry Frishman, Principal of the boutique food consultancy Culinest, inspires and helps food start-ups and more established culinary businesses profitably excel. As a creative food marketing and business consultant, coach and educator, Terry (Columbia MBA) specializes in taking culinary businesses to the next level via concept building, strategic planning, brainstorming, branding, product development, food product launches, business expansion, and sales. Terry regularly instructs culinary business classes, and has been a repeat industry expert on Food Network, International Restaurant Show and the Fancy Food Show. She's served on Boards of Directors for professional organizations and taught thousands of aspiring food entrepreneurs at the Institute of Culinary Education, Natural Gourmet Institute for Food & Health, New School University Food Studies, Columbia Business School, SCORE and more. As Product Manager at Kraft, Terry won 6 team awards, launched a $20M brand and successfully managed $120M brand. Terry recently was International Sales Manager for Sarabeth's jams and products, and consults to many early-stage food businesses.