The Specialty Food Association has a full menu of seminars and workshops for its Winter Fancy Food Show designed for all levels of expertise, from emerging food entrepreneur to seasoned industry veteran.
The show takes place Jan. 19-21 at Moscone Center in San Francisco. It is the largest marketplace devoted exclusively to specialty foods and beverages on the West Coast, with 80,000 specialty foods and beverages from 35-plus countries and regions. Go here to register.
“We’ve designed this year’s education sessions to provide the latest tools for all segments of the specialty food industry to help them succeed in the ever-changing and complex market,” says Ann Daw, president of the Specialty Food Association.
The program kicks off with the Super Retailer Summit, a one-day offsite pre-show workshop on Friday, Jan. 17, for specialty food retailers covering topics like food safety, marketing, technology and local sourcing. It will be held at the Golden Gate Club at the Presidio in San Francisco.
The show’s signature full-day workshop, The Basics: The Business of Specialty Food, will be presented Saturday, Jan. 18, at Moscone Center. It is designed to present a full picture of today’s specialty food landscape and will cover best practices in marketing, distribution and pricing.
During the show, seminars and workshops include:
• Understanding pricing for beginning manufacturers;
• Demystifying marketing for independent retailers;
• Weaving waste into profit: foraging within your company;
• The new rules of customer engagement;
• The joy of ethical sourcing;
• Trends in functional foods and beverages; and
• Insider food tours in trend-setting San Francisco.
