Industry News
Back to work
I’ve been out of pocket. Invisible. Out of touch. Incognito. Since 2020. But now, I’m back! In May, I celebrated 22 years as a coach and consultant. But it wasn’t much of a celebration. I moved last February. And my house has been consuming my energy. I moved to get...What’s Fine about The Future of Food as a Business (more f’s)
During the Great Recession, many restaurants went under. Their business models of $35 entrees and $150 bottles of wine just weren’t working any more at a time when mortgages were failing and people were losing their jobs. But by 2010, new restaurants started to open...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...Contact Coach Maz
Deb Mazzaferro
Coaching & Consulting for the Specialty Food Trade
Tel: 941-350-5723
