New York, N.Y. — More than 60 specialty food manufacturers, retailers and emerging food entrepreneurs attended the inaugural Go to Market Educational Conference presented by the National Association for the Specialty Food Trade and its Diversity Council on April 28 at Saint Joseph’s University in Philadelphia.
The conference was designed to provide specialty food manufacturers with practical advice about selling their products to different market segments within the $75 billion specialty food industry.
NASFT President Ann Daw welcomed attendees and thanked Felix Villa, chairperson of the Education Subcommittee of the Diversity Council, for conceptualizing and encouraging NASFT to put on this one-day educational program. Her welcome was followed by a presentation from George Latella, visiting professor at Saint Joseph's University’s Department of Food Marketing, who taught the attendees how to prepare for a meeting with a buyer.
The attendees then heard from real world practitioners, as follows:
• How to Sell to Distributors: Felix Villa, KeHE Distributors and Darryl Humphrey, Omnipotent Inc.
• How to Sell to Supermarkets: Ana Maria Rodriguez, Formerly of Giant Foods, Albertsons and Wal-Mart and Shawn McBride, formerly of Magic Seasoning Blends
• How to Sell to Specialty Food Stores: Emilio Mignucci, Di Bruno Bros. and Alain Francois, Foodworks International
• How to Sell to Foodservice: Catherine Kayser, Sysco and Laurie Cummins, Alexian Pate
Following the presentations, attendees participated in a role playing exercise, in which one played a buyer, one a seller and the other an observer. This allowed them to practice their approach to selling.
“NASFT does a lot of education at the Fancy Food Shows and online but there are many different ways that people can learn,” says Ron Tanner, Vice President of Communications & Education, NASFT. “The opportunity to be on a college campus with academics and those in the specialty food trenches was a perfect setting for people to learn. Plus, all had the opportunity to meet their industry peers and build a personal specialty food network.”
The next live education program will be at the NASFT’s Summer Fancy Food Show, June 17 – 19, 2012, at the Walter E. Washington Convention Center in Washington, D.C. There is a full menu of seminars and workshops led by experts targeted to all levels of experience, from start-up to seasoned specialty food manufacturer. Learn more at http://www.fancyfoodshows.com.
About the NASFT
The NASFT is celebrating its 60th anniversary. It is a not-for-profit trade association established in 1952 to foster commerce and interest in the specialty food industry. Today there are more than 2,900 members in the U.S. and abroad. The NASFT’s website for consumers, foodspring.com, provides an insider’s look at specialty foods and the companies, food entrepreneurs and artisans behind them. For more information on the NASFT and its Fancy Food Shows, go to specialtyfood.com.
PRESS REGISTRATION for Summer Fancy Food Show
Press registration is open for the Summer Fancy Food Show, June 17 – 19, 2012, in Washington, D.C. The show is open to members of the specialty food trade only; it is not open to the general public. Register at http://www.fancyfoodshows.com.
Source: National Association for the Specialty Food Trade
