Industry News
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...Putting the “Specialty” Back into “Specialty Coffee”
Just as I put “vacation” on my to-do list in August, I received an announcement from the Specialty Coffee Association of America about a trip to the Brazilian coffee growing region of Minas, just north of Sao Paulo. My first thought was that Brazil is the largest...Contact Coach Maz
Deb Mazzaferro
Coaching & Consulting for the Specialty Food Trade
Tel: 727-258-8015
Cell: 941-350-5723
