|
The Basics: The Business of Specialty Foods (FR1)
Friday, January 15
8:00 AM–3:30 PM
Tracks:
New to the Industry Value Pack
Speakers: Ann Daw, NASFT; Jack Acree, Alexia Foods; Dave Hirschkop, Dave's Gourmet, Inc., Julie Jeremy, Native Kjalii Foods Inc.; John Roberts, Blackpoint Management; Ron Tanner, NASFT (Moderator)
Geared for producers, marketers and importers of specialty foods, this workshop positions specialty foods within the larger industry, provides a history of specialty foods in the U.S., and covers various trade segments (brokers, distributors, retailers) and how they function in detail. Delivered by a panel of successful specialty food manufacturers, the workshop tackles these topics: Understanding the Past, Present, Future of the Specialty Food Industry, its Key Segments and Standards; Working with Brokers and Distributors: Roles, Rules and Relationships; The Ins and Outs of Selling to Supermarkets and Specialty Retailers; Protecting Your Profit: Pricing Your Product and Extending Credit; & Marketing to the Trade: Maximizing Promotions, Shows and Other Activities. You will leave with an information- packed workbook, a clearer understanding of the industry, and real-world answers to your questions. Lunch is included.
| |
Pre-Show
Prices |
Onsite
Prices |
| NASFT Member |
$120 |
$130 |
| Non-Member |
$240 |
$260 |
  |
Learning the Specialty Food Lingo (SA1)
Saturday, January 16
8:00 AM–9:45 AM
Tracks:
Start Up Saturday Series
New to the Industry Value Pack
Speakers: Jack Acree, Alexia Foods
Is your head spinning with food industry jargon? Let us cut to the chase with this fast paced session designed to make sense of industry acronyms like SRP, SMA, POP, SKU & FOB. The fun won't stop there—learn about bill backs, ride-withs, free fills, hip pocket slotting and much much more. We hope you'll leave this essential course for any newbie feeling like an industry insider!
| |
Pre-Show
Prices |
Onsite
Prices |
| NASFT Member |
$40 |
$50 |
| Non-Member |
$80 |
$100 |
| |
Taking Your Products to the Marketplace (SA2)
Saturday, January 16
10:30 AM–12:00 PM
Tracks:
Start Up Saturday Series
New to the Industry Value Pack
Speakers: Marsha Echols, NASFT Legal Counsel (Speaker & Moderator); Greg O'Neill, Pastoral Artisan Cheese, Bread and Wine; Francisco Medrano, Tampico Spices
Explore important business issues that will help you take your product concept to the retail shelf. Join a legal expert, co-packer and retailer and learn from the pros about best practices for getting your product concept off of paper and on to the shelf. To be discussed—important legal considerations for starting a business; the alternative production method that suits many entrepreneurs: co-packing; and finally—some insight into the mind of the retailer: what is the buyer thinking and how can you best meet their needs to get your product on to the shelves!
| |
Pre-Show
Prices |
Onsite
Prices |
| NASFT Member |
$40 |
$50 |
| Non-Member |
$80 |
$100 |
| |
Online Marketing for the Internet Impaired (SA4)
Saturday, January 16
1:30 PM–3:00 PM
Tracks:
Start Up Saturday Series
New to the Industry Value Pack
Speaker: Patti Londre, The Londre Company LLC Marketing & Public Relations
The internet's boundless reach has shaped it into THE marketing medium of all time. Does this make you excited, or frustrated? Not everyone is a computer geek or even knows how to Tweet like a pro, so don't worry. There ARE easy, fast and cheap ways for practically any do-it-yourselfer to harness some web-power and promote their businesses. We'll focus on demystifying some of today's freshest (and mostly free) resources such as blogging, craigslist, Twitter, Google, e-newsletters, and more. Case study will demonstrate how to put many to work within any budget, timeframe or experience level. Discover simple, effective promotion techniques, whether you are a product developer, retailer, consultant, manufacturer, distributor, instructor, restaurateur, or other self-marketer.
| |
Pre-Show
Prices |
Onsite
Prices |
| NASFT Member |
$40 |
$50 |
| Non-Member |
$80 |
$100 |
| |
Understanding Pricing for a Beginning Manufacturer (SA5)
Saturday, January 16
3:30 PM–5:00 PM
Tracks:
Start Up Saturday Series
New to the Industry Value Pack
Speaker: Jonathan Milo Leal, Milo's Whole World Gourmet
Aimed at those who are just getting started, or in the business less than 2 years, who want to learn the intricacies of pricing in the specialty food industry. Learn about starting from Cost of Goods to establish various pricing levels: wholesale, distributor, private label, and export. Discuss freight and how this affects your final cost. Understand the margin structure for your company, as well as the distributors and retailers you'll be working with. Practical, hands-on examples will be provided—bring a calculator as we run the numbers on multiple pricing scenarios. In addition, we'll discuss common pricing pitfalls and steps you should take to be sure you're protecting your profit margin and growing safely
| |
Pre-Show
Prices |
Onsite
Prices |
| NASFT Member |
$40 |
$50 |
| Non-Member |
$80 |
$100 |
| |
Chocoholic's Tour of San Francisco (SA6)
Saturday, January 16
10:30 AM–5:00 PM
Tracks:
Bus Tours
Retailer
Speaker: Tour Leader: Lisa Rogovin, In the Kitchen with Lisa
The world of chocolate is experiencing a renaissance. San Francisco is leading the charge with its fair share of chocolate makers and confectioners. Indulge in the renaissance! On Chocoholic's Tour of San Francisco, you'll satisfy your sweet tooth, and then some! We'll go behind the scenes at a local beloved confectioner's production facility, see how chocolate is made at the only remaining chocolate maker's factory and visit several of San Francisco's high-quality confectioners shops including a precious candy shop with an impressive array of chocolates. There will be lots of tastes, too! Companies on the tour (subject to change) include: TCHO, Fog City News, Poco Dolce, Recchiuit, Neo Cocoa and Coco Luxe.
| |
Pre-Show
Prices |
Onsite
Prices |
| NASFT Member |
$100 |
$110 |
| Non-Member |
$200 |
$220 |
| |
The Trend Toward Private Label (SA7)
Saturday, January 16
10:30 AM–12:00 PM
Tracks:
Advanced Manufacturing
Boost Your Business
Speaker: Ed Howie, BRAND-TRUE
Private label is one of the hottest trends in the retail food business. In this session, learn why private-label is becoming big at retail; why it appeals to consumers and build profits for merchants. You will also be given tips on how to compete against private-label and how to join in and market private-label products yourself.
| |
Pre-Show
Prices |
Onsite
Prices |
| NASFT Member |
$40 |
$50 |
| Non-Member |
$80 |
$100 |
| |
How to Sell to Foodservice (SA8)
Saturday, January 16
1:30 PM–3:00 PM
Tracks:
Advanced Manufacturing
Boost Your Business
Speaker: Mark E. Reith, Sysco Corporation; Christy Taylor, The Perfect Puree; Judy Cordish, Contessa Premium Foods, Moderator
The foodservice sector represents strong potential for specialty food manufacturers, importers and other suppliers. But the channel is varied, ranging from white table cloth restaurants through institutional sales. In this panel discussion, learn how the foodservice system works, from distributor to restaurateur to end user.
| |
Pre-Show
Prices |
Onsite
Prices |
| NASFT Member |
$40 |
$50 |
| Non-Member |
$80 |
$100 |
| |
Free and Low Cost Tech Tools You Can't Live Without (SN1)
Sunday, January 17
8:00 AM–8:45 AM
Tracks:
Bite Size Classes
Speaker: Beth Ziesenis, Avenue Z Writing Solutions
Join us for an entertaining, lightning-fast tour of tools, gadgets and services you never thought you could afford! This session gives you practical marketing, design, business management and productivity tools to save your small business time and money. Discover secret sources to make your marketing better than ever—picture tools, multimedia resources and social media freebies. Keep up to date with new Web 2.0 technologies that make your life easier—free online storage, free shared calendars, low-cost email services and more. Learn new tools to keep you connected with the office—messaging, remote desktop access and file sharing. Take home a valuable reference list, and sign up to receive new tools every week! As a closet computer geek and perpetual cheapskate, Speaker Beth Ziesenis of Avenue Z Writing Solutions has been collecting resources for many years, and her presentation will open your eyes to new ideas and thrifty time savers.
| |
Pre-Show
Prices |
Onsite
Prices |
| NASFT Member |
$30 |
$40 |
| Non-Member |
$60 |
$80 |
| |
Industry Trends in Specialty Gourmet: What's Driving Growth at Retail? (SN2)
Sunday, January 17
9:00 AM–9:45 AM
Tracks:
Bite Size Classes
Trends & Studies
Retailer
Speaker: Kathryn Peters, SPINS
Keeping an eye on sales and distribution within, and across channel, is critical to sales and market share development. This is especially true for specialty gourmet accounts given the synergies of the natural specialty gourmet consumer, product profiles and the significant distribution of natural items in multiple channels. SPINS Kathryn Peters, will overview and quantify category, brand and segment trends (including ingredient and attributes) leveraging sales data from SPINS Specialty Gourmet Channel Retail Measurement Service. Insight into emerging natural and organic segment opportunities will be revealed within the context of specialty gourmet, natural and mass channels. Kathryn will also provide practical applications of trends for specialty gourmet accounts enhanced by her own natural product retail experience.
| |
Pre-Show
Prices |
Onsite
Prices |
| NASFT Member |
$30 |
$40 |
| Non-Member |
$60 |
$80 |
| |
Guerilla Marketing to Increase Web Site Sales (SN3)
Sunday, January 17
8:00 AM–9:45 AM
Tracks:
Boost Your Business
Retailer
Speaker: Shirley George Frazier, Sweet Survival
A website serves as a promotional tool that increases online revenue, but many sites produce little or no results while others get all the attention. What's their secret? Online retailers combine specialized words with engaging content and helpful tutorials to market their products and win new accounts, and that's just the beginning. Join a well-known author, retail and marketing expert, and owner of more than 30 successful websites who will reveal methods to increase your Web traffic and sales. Search engine optimization, social media integration, and content development are also explained. You'll leave with a plan to quickly and efficiently create and maintain an online hot spot.
| |
Pre-Show
Prices |
Onsite
Prices |
| NASFT Member |
$40 |
$50 |
| Non-Member |
$80 |
$100 |
| |
The Intricacies of Specialty Rice: A Tasting (SN4)
Sunday, January 17
1:30 PM–3:00 PM
Tracks:
Tasting
Retailer
Speaker: Chef Andrew Wild, Wild About Food and Drink & The Culinary Institute of America, Chef Tournant
A staple for almost half the world's population, rice is a complex grain with hundreds of different varieties, tastes and nutritional attributes. From arborio to basmati to jasmine, rice is becoming an increasingly important part of the product mix for specialty food retailers. In this tasting session, you will learn the intricacies of the leading styles of rice sold in the U.S., and also taste a few surprises!
| |
Pre-Show
Prices |
Onsite
Prices |
| NASFT Member |
$50 |
$60 |
| Non-Member |
$100 |
$120 |
| |
Specialty Food Retailers of San Francisco Tour (SN5)
Sunday, January 17
1:30 PM–5:00 PM
Tracks:
Bus Tours
Retailer
Speaker: Tour Leader: Lisa Rogovin, In the Kitchen with Lisa
Specialty food trends often make their debut in this food focused city. This tour will be an up-close look at the cities most popular specialty food markets' selection of specialty foods, prepared foods and offering of the latest food trends.
| |
Pre-Show
Prices |
Onsite
Prices |
| NASFT Member |
$60 |
$70 |
| Non-Member |
$120 |
$140 |
| |
Marketing Food with a Higher Purpose: Harnessing the New Niche Nation (MN1)
Monday, January 18
8:00 AM–8:45 AM
Tracks:
Bite Size Classes
Speaker: Bob Wheatley, Wheatley & Timmons
The specialty food industry is ripe for a revolution in the way emerging brands approach marketing and brand building. So, how can Challenger Brands compete successfully in an environment where some organizations spend more in marketing than others produce in sales? Find out here.
With over 80,000 skus now competing for consumer attention and dollars in the supermarket, specialty brands must stand out in a sea of marketing noise and clutter. The key: understanding and reaching engaged consumers we call “Food Adventurers”—people who are passionate about their experiences in the kitchen.
Consumers now gravitate to brands that work overtime to become relevant and meaningful in their lives. Learn how you can activate brand preference and build sales by igniting the passions, interests and desires of kitchen commanders. It’s time to understand how social and digital media can level the competitive playing field and help you drive growth.
| |
Pre-Show
Prices |
Onsite
Prices |
| NASFT Member |
$30 |
$40 |
| Non-Member |
$60 |
$80 |
| |
Today's Specialty Food Consumer 2009 (MN2)
Monday, January 18
9:00 AM–9:45 AM
Tracks:
Bite Size Classes
Trends & Studies
Speaker: Marcia Mogelonsky, Mintel International & Ron Tanner, NASFT
Today's Specialty Food Consumers are the fasting growing segment in the retail food industry. But you might be surprised to find out who is buying these products. The consumers driving continued double digit sales growth are young, culturally active and physically fit. This session will help you understand exactly who is buying specialty foods. Come discover who these consumers are and how they can influence your business and the future of our industry.
| |
Pre-Show
Prices |
Onsite
Prices |
| NASFT Member |
$30 |
$40 |
| Non-Member |
$60 |
$80 |
| |
Comfort by Numbers: Understanding and Leveraging Generational Comfort Food Craves (MN3)
Monday, January 18
8:00 AM–9:45 AM
Tracks:
Trends & Studies
Retailer
Speaker: Kara Nielsen, Center for Culinary Development
Comfort food cravings are powerful forces that repeatedly lead consumers to beloved favorites. But as our food choices expand, do we keep returning to the same classics? And what about Generation Y, the demographic redefining the food and beverage landscape? Are their comfort food choices the same or different than older groups? The Center for Culinary Development conducted a national survey to discover how Boomers, Generation X and Generation Y relate to comfort foods. In this revelatory presentation, we share our in-depth findings on what drives comfort food cravings, what food categories offer the most comfort and what consumer trends are influencing a dynamic evolution of comfort food. Discover how comfort foods cravings are shifting by generation and how specialty foods have a role in this. We'll also discuss how to leverage generational comfort food passions into new products, expanded sales and marketing strategies in the specialty food arena. Finally, find out our predictions for where comfort food trends are heading in the future.
| |
Pre-Show
Prices |
Onsite
Prices |
| NASFT Member |
$40 |
$50 |
| Non-Member |
$80 |
$100 |
| |
Wrap Stack and Go: Gift Baskets (MN4)
Monday, January 18
1:30 PM–3:00 PM
Tracks:
Boost Your Business
Speaker: Tammy Shapiro, Talk of the Town Gourmet Gifts and More
This seminar will be a hands on class that will explore the mechanics of assembling gift baskets, stackable products, wrapping techniques and creative ways to enhance products so profits soar. We also will explore creative ways to market your designs, product education and pricing for profit.
| |
Pre-Show
Prices |
Onsite
Prices |
| NASFT Member |
$40 |
$50 |
| Non-Member |
$80 |
$100 |
| |
Miso and Natto: The Two Up-and-Coming Foods from Japan (MN5)
Monday, January 18
1:30 PM–3:00 PM
Tracks:
Tasting
Retailer
Speakers: Minami Satoh, Japan Traditional Foods Inc.; Ema Koeda, Food & Wine Specialist; Additional Speaker to be Announced Soon
Presented by JETRO (Japan External Trade Organization) San Francisco. With the growing popularity of Japanese cuisine and the increasing health consciousness across America, adding Japanese products to your product line could help you meet demand coming from both trends. At this seminar, meet with Japanese food professionals and learn about the quality and naturally powerful health benefits of Japanese foods. Get an introductory tasting to the already popular miso and the lesser known natto. Learn new applications of these ingredients in a variety of recipes--useful for both in-home cooking and carry-out dishes--and see the benefits of carrying these foods in your product line.
| |
Pre-Show
Prices |
Onsite
Prices |
| NASFT Member |
$30 |
$40 |
| Non-Member |
$60 |
$80 |
| |
Positioning and Packaging Your Product: 10 Critical Dos and Don'ts (TS2)
Tuesday, January 19
8:00 AM-9:45 AM
Tracks:
Boost Your Business
Speaker: Chris Cornyn, DINE. The food and drink agency
10 Do's and Don'ts is a practical seminar focusing on positioning and packaging products for success. Whether you are re-positioning an existing product or launching a new one, this seminar will give you a roadmap to creating products that both buyers and consumers desire. You will gain an understanding of what makes packaging and positioning effective and what weakens it in relation to the competition, the climate, and customers in today's marketplace.
| |
Pre-Show
Prices |
Onsite
Prices |
| NASFT Member |
$40 |
$50 |
| Non-Member |
$80 |
$100 |
| |
|
