Industry News
The Gigger Economy, Part 2
In Part 1, I explored The Gig Economy’s role in Specialty Food from the company’s perspective. In Part 2, I’m talking to The Gigger (AKA Independent Contractor), about their role. Read both articles to maximize your understanding of each other’s position and deepen...The Gig Economy for Specialty Foods Part 1
Forty percent of all jobs are gigs, not full-time employment by one firm. Does that surprise you? With the employment environment already tight, you may find it difficult to hire full-time staff, but do you really need their hours to be 100% devoted to you? There’s a...Where most people go wrong in starting a specialty food business
If you are wondering if you can make it as a food entrepreneur, here are important considerations: Am I really ready to be a business owner? Having a great idea for a product is not the same as readiness which includes capital to invest, a clear marketing strategy and...Frankenstein Foods
TGIF Restaurants launched Beyond Burgers nation-wide. That’s a vegetarian burger made from pea protein, that when it’s cooked rare is pink inside. The texture is made to fool people into believing they are having a beef patty. Just think about that. Although the...What’s Important….?
What Really Matters in the Specialty Food Business? At the Fancy Food Show this year, I noticed something was missing. Even though we have blended the natural and specialty sectors into one cohesive industry, there still hasn’t been much progress building...Contact Coach Maz
Deb Mazzaferro
Coaching & Consulting for the Specialty Food Trade
Tel: 727-258-8015
Cell: 941-350-5723
