* FE is entering its twentieth year of publication.
* FE is the only magazine of its type that is focused exclusively on specialty food marketing.
* FE includes a link to an active Discussion Forum/Blog for more than 1,500 producers, vendors and suppliers that address the entire spectrum of specialty food marketing.
* Every email answered and information freely shared.
* FE includes timely specialty food marketing Polls.
* FE management has more than 30 years accomplishment in the specialty food trade. DETAILS HERE
1. Each year, it seems, the NASFT offers a workshop on specialty food pricing, yet they make it WAY too complicated. I offer a simple and workable briefing on pricing here. 2. And speaking of the NASFT, it looks as if it is in the process of changing its name to: Specialty Food Association with a tag line of "Craft, Care, Joy." Let me know here what think of it? 3. Please take note of the addition of Private Label Store Brands Magazine to our listing of "Trade Rags You Should Be reading" below.
SIMPLE SQUARES' Founder Kimberly Crupi Dobbins shares her VISION:
"I believe that delicious and good-for-you treats need not be complicated. This passion fueled the desire to create snacks made of simple, unprocessed ingredients. Thus was born, the Simple Square." Learn more about her quest.
Make it at home (in California).
What has been the case in most food preparation for commercial sale is now legal in California (if you make less than $35,000 per year.). Details here.
FAN MAIL: Your book is with me all the time by the way! I keep it with ALL the folded corners and paperclipped pages and highlites, right there with my laptop! THANK YOU!
__ Dr. Rita DiCarlo
Do you come away from the Fancy Food Shows with more questions than answers? Do you have a specialty food product that needs to be seen? Are you interested in getting it to the marketplace? This textbook shares the profit assuring approaches to attaining success in the marketplace.
[NOTE: The 6th Edition will be called: "From Kitchen to Market - Selling Your Specialty Food"]
The seed of On The Menu started at a kitchen table over a cup of tea and homemade pastry. In the eight years since then, we’ve helped more than 200 clients across the U.S. Join the discussion on our Blog.
● 2012's Most Popular Reader Q&As
● Nutrition Analysis Series - Part 3 of 10
Enter the Recipe Ingredients and Amounts
● Reader Q&A: Organic Labeling for Certification Agency
● What's News in the Food Label Community
Poll Topics:
1. BROKER COMMISSIONS
2. ONLINE SALES
3. UPC CODES
4. IMPACT OF WALL STREET "MELTDOWN"
5. RECESSION PROOF?
6. BUSINESS SOFTWARE
7. LIFE BEFORE SPECIALTY FOOD MARKETING
8. PRODUCT LIABILITY INSURANCE
9. BUSINESS IMPACT OF HIGH GAS PRICES
10. HOW LONG TO BE SUCCESSFUL?
11. SOURCES OF YOUR START UP FINANCING
Please welcome our newest Forum member - KEN FOSTER OF LARKEN SPRINGS FARM. You can visit the farm in two ways- check out our roadside stand everyday in the warmer months, weather permitting, for the freshest eggs and homemade jams, jellies, pickles, chutney and more. Or stay at the farm for a night or two (or three) to experience what getting away from the hustle and bustle is all about. Visit www.Airbnb.com to find out more.
- Join our Forum and Blog where we have welcomed more than 1,588 members from as far away as the UK, India, Indonesia, Liberia, Spain, Greece and Lithuania. - Many thanks.
