Find your cullinary voice

9/11 - How to Launch and Market Your Own Food Product

September 11, 2016 10:00 AM - 2:00 AM
Institute of Culinary Education

Specialty food products are a $120 billion industry, and one that remains attractive to entrepreneurs both large and small. If you have a recipe or product you'd like to produce or market, whether locally or nationally, there's no time like the present to explore the opportunities.

Award-winning marketing and business consultant Terry Frishman has successfully developed concepts, branded, and launched profitable product lines for companies like Kraft, Newsweek, Sarabeth's, and Sylvia's Restaurant---so she knows the territory inside and out! She’ll take you through each subject you need to know to launch your own product, including: Specialty Food Categories - Understanding Your Customer - Key Trends and Opportunities - Meaningful Product Positioning - Getting the Wrap on Packaging - The Ins and Outs of Production (self-production vs. incubator vs. copacker) - Insurance - Certifications - Shelf-life Testing - Test Marketing - Pricing - Sales - Merchandising and Sales Materials - Public Relations.

If you have a startup idea or an existing product, take the opportunity to understand what it takes to turn your passion into a successful business and how to proceed! Expert Terry Frishman is a noted business development lecturer; repeat guest speaker at the International Fancy Food Show, the International Restaurant Show, and Food Network; and the owner of Culinest: Culinary Business Excellence. A detailed handout, including invaluable resources to help you get started and/or profitably grow your food business, is included.

Click here to register.