Mar
29
6:30 PM18:30

How to Build a Strong Broker–Brand–Retailer Relationship

Finding the right sales broker can help you grow your team and your bottom line, but it takes time and effort on both sides to create a win–win relationship. Join us for an evening of straight talk with players from all sides of the equation to learn the ins and outs of the broker–brand–retailer relationship.

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Apr
5
6:30 PM18:30

Enhancing Food Startup Margins with Mark Haas

Join operations guru Mark Haas of the Helmsman Group as he walks us through surefire methods to enhance margins in your food startup. Learn the difference between markup and margins, how to accurately track your cost of goods, and strategies for pricing your products to ensure profitability.

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Nov
19
4:00 PM16:00

Healthy Holiday Tarts Pop-Up Shop

Looking for healthy dessert options for your Thanksgiving celebration? Join Sylvia Charles, founder of Just Date Syrup, and KitchenTown for a special pre-holiday cocktail hour and tart pop-up shop. We're offering freshly made, frozen galettes that you can pop in the oven on Thanksgiving for a guiltless dessert everyone at your table is sure to enjoy.

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Nov
6
to Nov 8

IC-FOODS Conference

  • UC Davis Conference Center (map)
  • Google Calendar ICS

This three-day conference is set up to clearly define the Internet of Food and its capabilities, and to elicit collaborations for future work. Rusty Schwartz, CEO of KitchenTown, will be moderating the Food Innovation panel alongside food innovation leaders to answer the question, “How can we find new ways to address the world's food issues?” 

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Sep
7
6:30 PM18:30

Advice & Cocktails: Talking to Buyers with Patrick Wyman, Whole Foods

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.

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Jun
14
6:30 PM18:30

Scaling Flavor Through Culinary Science with Ali Bouzari, Pilot R+D

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.

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