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The Basics: The Business of Specialty Foods (FR1)
Friday, June 25
8:00 AM–3:30 PM
Tracks:
New to the Industry Value Pack
Speakers: Ann Daw, NASFT; Jack Acree, Alexia Foods; Cara Figgins, PARTNERS, a tasteful choice company DBA Partners Crakers, Dave Hirschkop, Dave's Gourmet, 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.
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Pre-Show
Prices |
As of 6/25
Prices |
| NASFT Member |
$120 |
$130 |
| Non-Member |
$240 |
$260 |
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Learning the Lingo of Specialty Food (SA1)
Saturday, June 26
8:00 AM–9:45 AM
Tracks:
Start Up Saturday Series
New to the Industry Value Pack
Speakers: Jack Acree, American Halal
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!
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Pre-Show
Prices |
As of 6/25
Prices |
| NASFT Member |
$40 |
$50 |
| Non-Member |
$80 |
$100 |
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Taking Your Products to the Marketplace (SA2)
Saturday, June 26
10:30 AM–12:00 PM
Tracks:
Start Up Saturday Series
New to the Industry Value Pack
Speakers: Speakers to be announced soon!
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 onto 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!
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Pre-Show
Prices |
As of 6/25
Prices |
| NASFT Member |
$40 |
$50 |
| Non-Member |
$80 |
$100 |
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Understanding Pricing for a Beginning Manufacturer (SA4)
Saturday, June 26
1:30 PM–3:00 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 those in business for 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.
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Pre-Show
Prices |
As of 6/25
Prices |
| NASFT Member |
$40 |
$50 |
| Non-Member |
$80 |
$100 |
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Financing Your New (or Existing) Food Venture (SA5)
Saturday, June 26
3:30 PM–5:00 PM
Tracks:
Start Up Saturday Series
New to the Industry Value Pack
Speaker: Adam Borden, Bradmer Foods, LLC
Growing food companies need capital just like any other business and will eventually outgrow the owner's ability to self-finance. Come learn from food entrepreneurship expert and specialty food industry venture capitalist, Adam Borden, Managing Director of Bradmer Foods, about capital sources for the different stages food companies go through. The session will discuss some of the benefits and drawbacks of each funding source and offer several ideas for how to attract larger investment dollars. It will also include case studies to illustrate real life funding situations.
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Pre-Show
Prices |
As of 6/25
Prices |
| NASFT Member |
$40 |
$50 |
| Non-Member |
$80 |
$100 |
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NYC Specialty Food Retailers Tour: The Gourmet Trail (SAT) (SA6)
Saturday, June 26
1:30 AM–5:00 PM
Tracks:
Bus Tours
Retailer
Speaker: Liz Young, Liz Young Tours
Need the next hot thing? Want to know now what will be everywhere next year? Secure your spot on this tour and explore what NYC retailers already feature on their shelves. Tour goers will survey multiple stops in Manhattan, seeing the best new retail offerings, with food tastings, too! Know just what to order for the upcoming season, and without the epic search! Due to high demand for this tour, we are hosting it twice during the course of the Fancy Food Show - Saturday and Sunday. Find the time that suits your schedule!
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Pre-Show
Prices |
As of 6/25
Prices |
| NASFT Member |
$100 |
$110 |
| Non-Member |
$200 |
$220 |
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7 Ways to Evaluate Your Product's Branding and Packaging to Respond to Changing Markets (SA7)
Saturday, June 26
10:30 AM–12:00 PM
Tracks:
Advanced Manufacturing
Boost Your Business
Speaker: Steve Frissora, Arcanna, Inc.
Leading specialty food brands remain strong because their creators challenge them constantly. Even after the new packaging reaches store shelves, it is critical to continue to evaluate against and be ready to respond to changing market forces. Savvy marketers need to keep in mind that they are building their specialty food brand in the minds of the consumers and the only way they are going to find out what they think is by asking them. Benefit testing and consumer research are but a few of the tools that enable marketers to quantify and assess their branding and communication objectives, as well as competitive branding and packaging and, also, category norms. These and other key steps are invaluable in helping specialty food brands refine their branding, messaging and design direction to anticipate and address changing trends in the marketplace. This process can help uncover what consumers have identified as their most desired options, to help provide a reliable list of perceptions that will guide the branding decision-making process with minimal risk.
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Pre-Show
Prices |
As of 6/25
Prices |
| NASFT Member |
$40 |
$50 |
| Non-Member |
$80 |
$100 |
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The Next Frontier: Succeeding in the Grocery, Mass and Club Channels (SA8)
Saturday, June 26
1:30 PM–3:00 PM
Tracks:
Advanced Manufacturing
Boost Your Business
Speakers: Bob Burke, Natural Products Consulting Institute; John Maggiore, Maggiore Sales & Marketing
Many companies launch and establish themselves into the familiar and accessible specialty and natural channels. At some point they either find themselves being pulled into supermarkets and more mainstream channels or it becomes part of their deliberate growth strategy. This workshop covers the most effective ways to navigate these high potential but sometimes expensive, and unforgiving classes of trade. We will cover: the landscape -key players; how does this fit in overall company game plan: operations, funding, staffing; need for a coherent strategy; routes to market: direct, distributors, brokers; branding and pricing implications; potential channel conflicts with existing specialty and natural customers; retailer expectations and defining success.
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Pre-Show
Prices |
As of 6/25
Prices |
| NASFT Member |
$40 |
$50 |
| Non-Member |
$80 |
$100 |
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Growth Through Advocacy: How to Create and Profit with Customer Advocates (SN1)
Sunday, June 27
8:00 AM–8:45 AM
Tracks:
Bite Size Classes
Speaker: Doug Fleener, Speaker, Author and Customer Experience Expert
The most powerful form of marketing continues to be what it has been since the early days of retail: the customer advocate. By creating and maximizing customer advocates, any retailer can compete in today's big box world. Audiences learn: the difference between loyalty and advocacy and why both are critical to a retailer's success; how the quality of a customer's in-store experience impacts their likelihood to advocate your store; to identify advocates among current customers and create new customer advocates and how to create the right tools that enable advocates to grow your sales and profits.
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Pre-Show
Prices |
As of 6/25
Prices |
| NASFT Member |
$30 |
$40 |
| Non-Member |
$60 |
$80 |
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Social Media Strides in Specialty Food (SN2)
Sunday, June 27
9:00 AM–9:45 AM
Tracks:
Bite Size Classes
Speaker: Amy Binder, RF|Binder Partners
Please join Amy Binder, founder and CEO of RF|Binder Partners to learn how you can leverage the web for your own business-from connecting with food bloggers, from Twitter to Facebook to Foodbuzz, to everything in between. Amy will share her unique perspective on bringing food & beverage clients, both large and small, to the social media-sphere. The seminar will look at how large and small companies as well as individuals have tapped social media to grow their businesses. Among the case studies that will be discussed are: New Orleans-based NakedPizza, which has embraced social media and attributes its recent 50-unit expansion deal largely to Twitter; Rob Barrett, the author of Cooking for Dads blog, who brings in a quarter of his income from ads on his YouTube channel where he posts short video clips about such things as cooking a Thanksgiving turkey or making Christmas cookies; Dunkin' Dave who has put Dunkin' Donuts on the social media map, amassing over 1 million Facebook fans and 40,000 Twitter followers and Wines of Chile, the company that brought Chilean winemakers and experts to the homes of top wine bloggers across the country via live video feeds and wine tasting "kits."
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Pre-Show
Prices |
As of 6/25
Prices |
| NASFT Member |
$30 |
$40 |
| Non-Member |
$60 |
$80 |
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Roundtable: Sustainability (SN3)
Sunday, June 27
9:00 AM–9:45 AM
Tracks:
Roundtables
Speaker: Modertator to be announced soon!
NASFT aims to BUILD a better food COMMUNITY THROUGH the Summer Fancy Food Show ROUNDTABLES. Join others interested in sustainability trends and topics to discuss current issues at this hosted roundtable discussion. Your input helps decide the direction the discussions will take in this community building, networking and education event. Seating is extremely limited.
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Pre-Show
Prices |
As of 6/25
Prices |
| NASFT Member |
$15 |
$20 |
| Non-Member |
$30 |
$40 |
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Tasting Terroir: The Skinny on Bean to Bar Chocolate (SN4)
Sunday, June 27
1:30 PM–3:00 PM
Tracks:
Tasting
Retailer
Speakers: Steve DeVries, DeVries Chocolate; Gary Guittard, Guittard Chocolate; Alexandra Leaf, Culinary Historian -chocolatetoursnyc.com (Moderator)
Consumers are seeking out better-quality chocolate and retailers need to be in the know. This tasting session, featuring chocolate makers Steve DeVries (DeVries Chocolate), Gary Guittard (Guittard Chocolate) and culinary historian/educator Alexandra Leaf (Chocolate Tours of NYC, Inc), will illuminate the world of bean to bar chocolate both in the U.S. and abroad. Participants will learn how to taste chocolate while sampling origin bars from around the world. Learn how to speak the language of chocolate and discover what origin chocolate really means.
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Pre-Show
Prices |
As of 6/25
Prices |
| NASFT Member |
$50 |
$60 |
| Non-Member |
$100 |
$120 |
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NYC Specialty Food Retailers Tour: The Gourmet Trail (SUN) (SN5)
Sunday, June 26
1:30 PM–5:00 PM
Tracks:
Bus Tour
Retailer
Speaker: Liz Young, Liz Young Tours
Need the next hot thing? Want to know now what will be everywhere next year? Secure your spot on this tour and explore what NYC retailers already feature on their shelves. Tour goers will survey multiple stops in Manhattan, seeing the best new retail offerings, with food tastings, too! Know just what to order for the upcoming season, and without the epic search! Due to high demand, we are hosting this tour twice during the course of the Fancy Food Show - Saturday and Sunday. Find the time that suits your schedule!
| |
Pre-Show
Prices |
As of 6/25
Prices |
| NASFT Member |
$100 |
$110 |
| Non-Member |
$200 |
$220 |
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How to Become a Media Darling (MN1)
Monday, June 28
8:00 AM–8:45 AM
Tracks:
Bite Size Classes
Speaker: Nancy Trent, Trent & Co., Inc.
Expertise is good, but media savvy is better. We live in a celebrity-obsessed society because celebrities have the good fortune consumers try to achieve. You can harness the secret of that influence. Use public relations techniques to transform yourself into a media darling, someone consumers love and journalists can count on. In this session you will learn how brands get and stay in the news including: what it takes to position yourself as an expert; staying on point with your media agenda; getting quoted (and accurately) and becoming a media resource.
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Pre-Show
Prices |
As of 6/25
Prices |
| NASFT Member |
$30 |
$40 |
| Non-Member |
$60 |
$80 |
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The State of the Specialty Food Industry 2010 (MN2)
Monday, June 28
9:00 AM–9:45 AM
Tracks:
Bite Size Classes
Trends & Studies
Speaker: David Browne, Mintel International; Ron Tanner, NASFT
Building on landmark research from previous years, this presentation will provide information about the size, scope and structure of the specialty food industry, as well as specific product categories and the impact our current economy has had on the industry. Topics to be covered include: sales growth within specialty food categories; comparisons of specialty food category growth vs. mainstream foods and new product introductions for 2009.
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Pre-Show
Prices |
As of 6/25
Prices |
| NASFT Member |
$30 |
$40 |
| Non-Member |
$60 |
$80 |
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Manage Naturally: Simple Retail and Production Science Using "Lean" Magic (MN3)
Monday, June 28
8:00 AM–9:45 AM
Tracks:
Boost Your Business
Retailer
Speaker: Dan Strongin, Edible Solutions
Today's consumers expect more for their dollar, and expect to pay less. "Lean" has been the catchword for modern Quality Management since it was coined by the Japanese. Badly translated, it doesn't mean cutting back and laying off, quite the contrary. Learn to make more money, get more done, in less time, with better quality and more profit than you ever dreamed possible without raising prices or arbitrarily cutting back. Learn how natural laws apply in the workplace, and how simple paper and pencil plus a few techniques like the "5 Ss" and the "8 wastes" with the power of observation can uncover hidden profits, stem hidden costs, improve productivity and quality more effectively than you ever dreamed possible. Learn to untangle what works and what doesn't, and why, based on real world examples from someone who began in the trenches, and has used these principles to help save value added businesses like yours hundreds of thousands of dollars, direct to the bottom line.
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Pre-Show
Prices |
As of 6/25
Prices |
| NASFT Member |
$40 |
$50 |
| Non-Member |
$80 |
$100 |
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Roundtable: Halal (MN4)
Monday, June 28
9:00 AM–9:45 AM
Tracks:
Roundtables
Speaker: Moderator to be announced soon!
NASFT aims to BUILD a better food COMMUNITY THROUGH the Summer Fancy Food Show ROUNDTABLES. Join others interested in Halal trends and topics to discuss current issues at this hosted roundtable discussion. Your input helps decide the direction the discussions will take in this community building, networking and education event. Seating is extremely limited.
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Pre-Show
Prices |
Onsite
Prices |
| NASFT Member |
$15 |
$20 |
| Non-Member |
$30 |
$40 |
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Going Meatless: Tapping into this Growing Market (MN5)
Monday, June 28
10:30 AM-12:00 PM
Tracks:
Trends & Studies
Retailer
Speaker: Kara Nielsen, Center for Culinary Development
Forget the V word. In 2010, it's all about going meatless! Consumers are changing their attitudes around meat and looking for more dining options that are almost or totally meatless. Thanks to new enticements such as exciting global recipes, ancient grains, heirloom beans, varietal vegetables, and accessible fresh and frozen prepared meals, taking a break from meat has never been easier. How can specialty food producers and retailers capture a piece of this burgeoning market? In this session, learn about the growing trend in meatless meals. Who's doing it? Who's talking about it? Why now? Using the Center for Culinary Development's proprietary Trend Map, we'll describe this trend as it makes its way to the mainstream, and offer strategic ideas for how the specialty food market can tap into this new demand.
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Pre-Show
Prices |
As of 6/25
Prices |
| NASFT Member |
$40 |
$50 |
| Non-Member |
$80 |
$100 |
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Keynote Address and sofi™ Awards Ceremony Featuring Chef Dan Barber (MN6)
Monday, June 28
5:00 PM-7:30 PM
Tracks:
Events
Speaker: Chef Dan Barber, Blue Hill & Blue Hill at Stone Barns
Come celebrate the best our industry has to offer in both taste and innovation! Join us for NASFT's signature event: our prestigious sofi (specialty outstanding food innovation) awards ceremony featuring a keynote address by James Beard award winning Chef Dan Barber, recently named one of Time Magazine's "Time 100". Join us beginning at 5pm for cocktails and nibbles before the keynote begins at 5:30, immediately followed by the announcement of the sofi gold winners.
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Pre-Show
Prices |
As of 6/25
Prices |
| NASFT Member |
$10 |
$15 |
| Non-Member |
$20 |
$30 |
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Pricing Your Gift Baskets with Profit and Goals (TS1)
Tuesday, June 29
8:00 AM-9:45 AM
Tracks:
Boost Your Business
Speakers: Tom & Pamela Newell, Gift Basket School, Inc.
Join Tom and Pam Newell, gift basket industry pioneers, as they share their excel program with Gift Basket Professionals making sure they have not only priced their design for profit but also estimated their inventory while setting holiday goals.
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Pre-Show
Prices |
As of 6/25
Prices |
| NASFT Member |
$40 |
$50 |
| Non-Member |
$80 |
$100 |
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Making E-Commerce Work for You (TS2)
Tuesday, June 29
9:00 AM-9:45 AM
Tracks:
Bite Size Classes
Speaker: Tony Cox, 5th Food Group
Learn hands-on, proven techniques to increase traffic to and sales from your specialty-food website. Topics include: success requirements of successful specialty-food e-commerce businesses; content and features of profitable e-commerce websites; 12 low-cost steps to a better website; 5 steps to building an opt-in email list; 6 keys to higher email sales and paid search marketing--10 lessons we learned in the trenches. You will leave with practical ideas and techniques that you can implement in your business to boost website traffic, reduce online marketing expenses and increase sales from your website.
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Pre-Show
Prices |
As of 6/25
Prices |
| NASFT Member |
$30 |
$40 |
| Non-Member |
$60 |
$80 |
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Roundtable: Kosher (TS3)
Tuesday, June 29
9:00 AM-9:45 AM
Tracks:
Roundtables
Speaker: Moderator to be announced soon!
NASFT aims to BUILD a better food COMMUNITY THROUGH the Summer Fancy Food Show ROUNDTABLES. Join others interested in Kosher trends and topics to discuss current issues at this hosted roundtable discussion. Your input helps decide the direction the discussions will take in this community building, networking and education event. Seating is extremely limited.
| |
Pre-Show
Prices |
As of 6/25
Prices |
| NASFT Member |
$15 |
$20 |
| Non-Member |
$30 |
$40 |
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