We know food startups have a lot of questions when it comes to talking with buyers. While there's no magic formula, Patrick Wyman, regional coordinator for Whole Foods NorCal + Reno, has plenty of insight on what works when approaching buyers from his stores.
Being a “lean” entrepreneur means much more than developing products in a fast and efficient way —it implies living under a philosophy of falling in love with the customer's needs and actively committing to finding solutions to meet them.
Without a story, your food product is just another package on the shelf. The good news is, most food startups have something the big food companies don't: authenticity.
Ensuring your package falls in line with official rules and guidelines can require hours of Googling and note taking, and even then — despite your sincerest efforts — walking the tightrope of compliance can be a treacherous journey.
In this workshop, human resources guru David Razon will walk us through the basics of creating systems and strategies to not only deal with conflicts among your team, but to avoid them.
As a food entrepreneur, it can be challenging to understand how and when to approach investors, let alone what they are looking for. The whole process can feel very opaque.
E-commerce represents one of the greatest retail opportunities for startup food and beverage brands. The barrier to entry for smaller brands in brick-and-mortar retail has been largely removed online by Amazon and other e-commerce retailers.
If you have a great food product, service, technology platform or hospitality idea and you’re thinking about launching a crowdfunding campaign in the next 12 months, sit down with PieShell Founder and CEO Cheryl Clements for a 45-minute one-on-one.
Every food startup needs to figure out how to grow sales. But is hiring a broker the right strategy for every food business?
Join David Razon, director of people experience at Instacart and former director of human resources at Starbucks, for a practical discussion of how to find, hire and keep the very best people in this incredibly challenging job market.
Join operations guru Mark Haas of the Helmsman Group for drinks and a Q&A on anything and everything related to co-manufacturing.
Join acclaimed food writer Karen Solomon and Spice Mama founder Sylvie Charles for a hands-on workshop on how to preserve and cook with fresh-from-the-farm organic peaches from Masumoto Family Farms.
Scaling flavor is one of the most difficult lines to walk in the food world. This workshop will lay out the fundamental principles of flavor science and perception, along with concrete culinary strategies for improving the fidelity of your products as they go from test kitchen to retail shelf.
Retail is crowded, can be expensive, and is often a difficult place to gain trial and repeat purchases. Matching a brand and its products with the optimal channel is critical to the acceleration of growth.
Learn about Round 2 of the Chobani Food Incubator program for companies taking on broken food systems to bring better food to more people.
This workshop will cover the basics of a compelling pitch deck, with an emphasis on three key slides: opportunity, problem–solution fit and value proposition.
Building a collaborative environment of food innovators from all walks of life, FoodInno is a community that connects students, educators, chefs, food startups, farmers and food policy makers to design the next food experience together.