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connecting you with fresh ideas: learn, taste, celebrate
Help plan your trip and access a day-by-day calendar of these sessions by downloading the PDF at your right.
Fundamentals of Specialty Food Retailing
Friday June 27, 2008; 9 am - 4 pm
Pre-Show Member Price: $125 / Pre- Show Non-Member Price: $225
Onsite Member Price: $150 / Onsite Non-Member Price: $250
This workshop that focuses on the basics of specialty food retailing will help entry-level entrepreneurs critically analyze opportunities and resources available. Through a series of instructor-led segments and breakout sessions, you will leave with the tools necessary to create and grow a successful specialty retail venture. Topics include:
- Putting your team together: pre-opening considerations
- Store concept development: target demographics, product lines and more
- Site feasibility and capital budgeting
- Interior design and equipment: how to make your concept come to life
- Profit and loss projections and benchmarks
- Staffing processes and procedures
Admission to this session includes a networking lunch.
Speakers: Karen Karp, Karp Resources and author of Gourmet to Go: A Guide to Opening and Operating a Specialty Food Store; Robert Heiss, CooksShopHere
SUPPLIER EDUCATION SERIES
Cooking Up a Successful New Product Launch
Friday June 27, 2008; 9 am - 12 pm
Pre-Show Member Price: $60 / Pre- Show Non-Member Price: $85
Onsite Member Price: $75 / Onsite Non-Member Price: $100
You know your way around a kitchen, and this interactive workshop will help you become just as masterful at taking your new product concepts to the market effectively, efficiently and profitably. Participants will hone their abilities to evaluate market potential, develop consistent branding, and design and implement an effective marketing plan with the assistance of two business coaches/consultants for the specialty food trade. Workshop activities are designed to give participants the chance to take their own ideas about new product launches to a higher level. Participants will be able to analyze the market potential of proposed new products as well as understand the costs and benefits of bringing new products to market in order to make an informed business decision before committing funds for product development.
Speakers: Deb Mazzaferro, Coaching and Consulting for the Specialty Food Trade; Sue Engelhart, Sue Engelhart & Associates
SUPPLIER EDUCATION SERIES
The Basics: The Business of Specialty Food
Friday June 27, 2008; 10 am - 4 pm
Pre-Show Member Price: $125 / Pre- Show Non-Member Price: $225
Onsite Member Price: $150 / Onsite Non-Member Price: $250
Geared for producers, marketers and importers of specialty foods, this workshop positions specialty foods within the larger food 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. Admission to this session includes a networking lunch.
Speakers: Julie Jeremy, Native Kjalii Foods, Inc., Jonathan Milo Leal, Milo's Whole World Gourmet; Doug Renfro, Renfro Foods; Mike Tuccillo, NASFT
Moderator and Speaker: John Roberts, Blackpoint Management
SUPPLIER EDUCATION SERIES
Import: How to Make Your Business and Product Ready
Friday June 27, 2008; 2 pm - 5 pm
Pre-Show Member Price: $60 / Pre- Show Non-Member Price: $85
Onsite Member Price: $75 / Onsite Non-Member Price: $100
Deciding on what products to import is only the first step. Beyond this, you need the knowledge and skills not readily available to the start-up and early stage food entrepreneur. This course highlights the essential sills, systems and information required to successfully start and grow and import business. It will focus on developing your import plan, a critical roadmap to successfully navigating the waters of importing food. Among the topics the course deals with are:
- Identifying US shelf ready products
- Developing products that meet US standards
- Navigating labeling and suppliers and negotiation methods
- Foreign and US Standards
- The import cash conversion cycle
- Payment methods and letters of credit
- US and foreign regulations
- Shipping methods & warehousing options
Speakers: Dom Celentano, Celentano & Company; Esther Psarakis, Demeter’s Pantry/Taste of Crete
SUPPLIER EDUCATION SERIES: DISTRIBUTION DOS FROM THE DISTRIBUTION DUO: We’ve paired two sessions addressing the needs of manufacturers interested in re-thinking their distribution strategies and are running them back-to-back on Friday as a part of our Supplier Education Day Series. Choose one or both!
How to Navigate Distribution Channels
Friday June 27, 2008; 9 am - 12 pm
Pre-Show Member Price: $60 / Pre- Show Non-Member Price: $85
Onsite Member Price: $75 / Onsite Non-Member Price: $100
This session will focus on the development of realistic and practical strategies for doing business in the specialty/gourmet supermarket; mass merchant and warehouse club channels. We will explore:
- Retailer and consumer expectations
- Distribution challenges
- Advertising and promotion costs
- Placement fees and other costs of doing business
- Effective use of brokers
Speaker: Jay Rosengarten, Rosengarten Group
Successfully Building Distribution in the Natural and Organic Channels
Friday June 27, 2008; 1 pm - 4 pm
Pre-Show Member Price: $60 / Pre- Show Non-Member Price: $85
Onsite Member Price: $75 / Onsite Non-Member Price: $100
The Natural Channel represents a vibrant growth opportunity for many NASFT members. While some companies can go direct, the overwhelming majority of brands, especially food and beverage companies, serve this channel through distributors. This workshop covers an overview of the natural channel, the key natural distributors, what they look for in new items, their various marketing programs and overall recommendations on how to succeed with them. Come away with a more complete understanding of how to effectively work with natural distributors so your company can participate in the long term projected boom in natural and organic foods.
Speakers: Bob Burke, Natural Products Consulting Institute; John Maggiore, Maggiore’s Sales and Marketing
GASTRONOMIC EDU-TAINMENT SERIES: Join the Institute of Culinary Education (ICE) and NASFT for cooking classes on Friday and Saturday night before the Show. This is a perfect chance to brush up on your cooking technique and network with others in the industry. Reserve your space now – class sizes are limited! Come hungry.
Essentials of Provencal Cooking
(Classes held at ICE: 50 W 23rd St, 12th floor. Transportation is your responsibility)
Friday June 27, 2008; 6 pm - 10:30 pm
Pre-Show Member Price: $100 / Pre- Show Non-Member Price: $130
Onsite Member Price: $120 / Onsite Non-Member Price: $150
Provence is a gastronomic paradise where French techniques meet Mediterranean elements like garlic, basil, olives, lavender and honey. Throughout this enchanted evening you will learn essential techniques, including selecting the propoer herbs and other aromatics that pair with the freshest of ingredients to make simple dishes burst with flavor. On your menu will be Pastis; Tapenade (olive spread on rustic bread); Brandade de Morue à l'Aïoli (dried cod with aioli); Soupe au Pistou (bean soup with cheese and basil-garlic dressing); Daube de Boeuf (beef simmered in red wine); Tian d'Aubergines et Courgettes (eggplant and zucchini crustless tart); Carré d'Agneau Rôti aux Herbes de Provence (roast lamb with herbes de provence); Fenouil à la Provençale (braised fennel with tomatoes and garlic); Dried Fruit and Honey Compote.
Essentials of Thai Cooking
(Classes held at ICE: 50 W 23rd St, 12th floor. Transportation is your responsibility)
Friday June 27, 2008; 6 pm - 10:30 pm
Pre-Show Member Price: $100 / Pre- Show Non-Member Price: $130
Onsite Member Price: $120 / Onsite Non-Member Price: $150
Explore the unique ingredients, simple techniques and sometimes fiery recipes of Thai cooking, one of the most distinctive of Southeast Asia. You'll learn to make authentic versions of some of the country's most popular recipes, then sit down to enjoy them with regional beers (the drink of choice) and suitable wines. You'll make Hot-and-Sour Prawn Soup; Summer Rolls; Chicken Satay; Green Papaya Salad; Green Thai Curry with Chicken; Prawns with Coriander Leaves and Chili; Pad Thai; Steamed Fish with a Tamarind Sauce; Sticky Rice with Mango; and Tapioca Pudding with Coconut.
Tasting Artisan Ingredients: The Importer, Retailer and Foodservice Viewpoints on Provenance and Value
Saturday June 28, 2008; 10 am - 12 pm
Pre-Show Member Price: $50 / Pre- Show Non-Member Price: $75
Onsite Member Price: $60 / Onsite Non-Member Price: $85
The big question for all specialty retailers is: What is 'this' really worth? Take this opportunity to broaden your imported artisan food perspective! Join this panel of experts as they share their unique viewpoints on tasting and evaluating artisan ingredients. Hear their industry perspectives, and see the organizational systems they use to evaluate artisan products. With the panel taste & evaluate several products and see first hand the processes they use to determine the real value of the products for their company. Use this information to refresh or expand your imported artisan food selection, reduce duplication in your store and continue to give your customers that unique specialty food experience they associate with your firm.
Speakers: John Cauley, Pacific Gourmet; Kitty Keller, K.L. Keller, Imports; Ari Weinzweig, Zingerman’s
Moderator: Jeff Bergman, Consultant
Bus/Walking Tour: Local, Sustainable & Organic Food & Agriculture of New York City
Saturday June 28, 2008; 10 am - 4 pm
Pre-Show Member Price: $85 / Pre- Show Non-Member Price: $110
Onsite Member Price: $100 / Onsite Non-Member Price: $125
On this delicious and interesting adventure, we’ll see how a combination of cutting edge technology and design and old world methods produce some of the tastiest, healthiest and environmentally friendly foods you’ve ever had. Tour highlights will include a sampling of the following. a sustainable bakery, a sustainable frozen dessert eatery, a 21st century coffee plant or a sustainable tea bar, a green roof, an urban farm, visiting with a CSA farmer and more.
Bus/Walking Tour: Brooklyn's Best Artisan Food
Saturday June 28, 2008; 11 am - 5 pm
Pre-Show Member Price: $85 / Pre- Show Non-Member Price: $110
Onsite Member Price: $100 / Onsite Non-Member Price: $125
So much is happening in Brooklyn – new food shops, new restaurants and eateries – many choosing to use mainly locally grown ingredients and support sustainable energy and environmental practices. From the newest 21st century hangouts to some more established culinary finds, we’ll visit several burgeoning neighborhoods in this ever-changing borough and make some delicious discoveries. We’ll taste everything from savory bites to the best frozen and baked desserts.
Taking Your Products to the Marketplace
Saturday June 28, 2008; 2 pm - 5 pm
Pre-Show Member Price: $40 / Pre- Show Non-Member Price: $60
Onsite Member Price: $50 / Onsite Non-Member Price: $70
Explore important business issues that will help you take your product concept to the retail shelf. You will hear first-hand from specialty food producers, a co-packer, a retail buyer and a financial expert. Topics include writing a business plan; start-up costs and budgeting; working with co-packers; and producing, protecting and marketing your products. This session is ideal for specialty food entrepreneurs!
Speakers: Tim Ashman, Ashman Manufacturing Company, Adam Borden, Bradmer Foods, LLC, Bob Sickles, Sickle Market, LLC, Additional Speaker to follow.
Moderator: Marsha Echols, NASFT Legal Counsel
GASTRONOMIC EDU-TAINMENT SERIES: Join the Institute of Culinary Education (ICE) and NASFT for cooking classes on Friday and Saturday night before the Show. This is a perfect chance to brush up on your cooking technique and network with others in the industry. Reserve your space now – class sizes are limited! Come hungry.
Essentials of Tuscan Cooking
(Classes held at ICE: 50 W 23rd St, 12th floor. Transportation is your responsibility)
Saturday June 28, 2008; 6 pm - 10:30 pm
Pre-Show Member Price: $100 / Pre- Show Non-Member Price: $130
Onsite Member Price: $120 / Onsite Non-Member Price: $150
The simple yet refined flavors of Tuscan cooking are world-famous, and with good reason. Whether the product of one of Florence's great restaurants or the simple dishes from a country kitchen, the integrity of Tuscan cooking has won applause for centuries. Learn some of the secrets of this venerable cuisine as you make and enjoy Bellinis (sparkling wine and peach juice cocktails); Risotto with Porcini Mushrooms; Pear and Fennel Salad; Crostini with Roasted Eggplant; Tuscan Chicken with White Beans and Broccoli Rabe; Pork Chops with Olives and Fennel Seeds; Florentine Porterhouse Steak; Cippolline Agro Dolce; Oranges in Marsala Glaze; and Almond and Anise Biscotti with Vin Santo.
Essentials of Greek Cooking
(Classes held at ICE: 50 W 23rd St, 12th floor. Transportation is your responsibility)
Saturday June 28, 2008; 6 pm - 10:30 pm
Pre-Show Member Price: $100 / Pre- Show Non-Member Price: $130
Onsite Member Price: $120 / Onsite Non-Member Price: $150
The bright, healthy cooking of Greece and its islands has captivated more than a few travelers. Its innovative use of the bounty of both land and sea have made it one of the most admired cuisines the world over. Here's an introduction to the techniques, famous recipes and wines of this sunny country, including Taramosalata (caviar spread); Stuffed Grape Leaves with Avgolemono (egg-lemon) Sauce; Miniature Meatballs; Fried Squid; Greek Salad; Spanakopita (spinach and cheese phyllo squares); Whole Roasted Fish; Chicken with Tomatoes and Orzo; Leg of Lamb with Potatoes, Oregano and Lemon; and Kourambiethes (powdered sugar cookies).
Narrowcasting 101: The Fundamentals of Interactive Marketing
Sunday June 29, 2008; 8:30 am - 10 am
Pre-Show Member Price: $40 / Pre- Show Non-Member Price: $60
Onsite Member Price: $50 / Onsite Non-Member Price: $70
The internet, blogs and Google have created a democracy of voices. You no longer have to have multi-million dollars marketing budgets to reach your target audience – you just need to know how to be savvy about reaching them. This workshop will empower you to learn how to position yourself and business as a leader, get a better ranking on the Google search, and get visibility with the most influential targets – your customers!
Speakers: Lisa Donoughe, LAD Comunications; Lizzy Caston, LAD Communications
Zingerman's Specialty Coffee Boot Camp
Sunday June 29, 2008; 8:30 am - 10 am
Pre-Show Member Price: $50 / Pre- Show Non-Member Price: $75
Onsite Member Price: $60 / Onsite Non-Member Price: $85
You will never look at a cup of coffee the same way again! Zingerman’s Coffee Company founding partner Allen Leibowitz and retail specialty coffee expert Andrew Hetzel from Cafémakers will teach you the ins and outs of specialty coffee. Attendees will participate in sensory evaluation techniques, learn how to pair coffee with food and dessert items and receive practical business suggestions that can be applied immediately to provide additional value to customers and achieve greater retail sales and organizational profitability.
Speakers: Allen Liebowitz, Zingerman’s Coffee Company; Andrew Hertzel, Cafémakers
The West Village Culinary Bus/Walking Tour: Eat Your Way Through the Waves of Immigration
Sunday June 29, 2008; 9 am - 12 pm
Pre-Show Member Price: $60 / Pre- Show Non-Member Price: $85
Onsite Member Price: $75 / Onsite Non-Member Price: $100
On this fun walking tour, you’ll experience NY’s waves of immigration through the food imprints on this neighborhood. As tasting treats, we’ll enjoy Dutch waffle cookies, scotch eggs at Myers of Keswick, a British Lakes District breakfast favorite, and coffee at the Bleecker Street institution, Rocco’s pastry shop. You're sure to delight in the food and drink as a way to relate to the Village’s history, but you'll also learn about the evolving Meat Packing District along with seeing the hotspot restaurants, boutiques and shops on Bleecker Street.
EARLY BIRD BRANDING SERIES: Join the NASFT on Sunday morning for two sessions focused on branding. The early session is specifically for manufacturers, producers and our exhibitors while the second is aimed squarely at retailers.
Grow Your Specialty Food Brand - Eight Brand Building Best Practices
Sunday June 29, 2008; 8:30 am - 10 am
Pre-Show Member Price: $40 / Pre- Show Non-Member Price: $60
Onsite Member Price: $50 / Onsite Non-Member Price: $70
Profitable specialty food brand development and expansion requires both effective planning and execution. Each growth milestone presents new challenges, issues and opportunities. In this session, food brand management expert, Tammy Katz, will review eight brand-building best practices – and avoidable pitfalls, based on brand development and expansion success with numerous small and large food brands. Topics include:
- How to build and leverage your brand’s positioning
- How to accelerate and improve your new product development process
- Ways to develop more productive and profitable marketing plans
- How to properly measure and take action on your brand’s performance
In this workshop you will be provided with eight marketing best practices to build and expand your brand, review case studies of NASFT members, and actionable next steps.
Speaker: Tammy Katz, Katz Marketing Solutions
Branding Basics for Retailers
Sunday June 29, 2008; 10:30 am - 12 pm
Pre-Show Member Price: $40 / Pre- Show Non-Member Price: $60
Onsite Member Price: $50 / Onsite Non-Member Price: $70
Your store is your brand, thus brand building in the retail environment is crucial to your store’s success. In efforts to build their brands, many natural foods stores spend thousands of dollars annually on print and other forms of consumer marketing. But is it working? Learn effective marketing techniques that use customer relationships and targeted strategic activities to build and enhance your store’s brand and communicate a compelling value proposition for current and potential customers.
Speaker: Jeff Hilton, Integrated Marketing Group
The French Department of Agriculture and Fisheries Presents:
French Savoir-Faire: A Guided Tasting
Sunday June 29, 2008; 12:30 pm – 2 pm
Pre-Show Member Price: $60 / Pre- Show Non-Member Price: $85
Onsite Member Price: $75 / Onsite Non-Member Price: $100
Learn about France's long and strong commitment to food quality, traceability and age-old gastronomic traditions. Meet the different players in the "French Food Chain" including producers, importers and government representatives. Finally, enjoy a delicious Tour de France, with a guided tasting of classic AOC/PDO specialties, organic products and more. Bon appétit!
Speakers: To be announced shortly
Bus/Walking Tour: East Village Ice Cream & More
Sunday June 29, 2008; 1 pm - 4 pm
Pre-Show Member Price: $60 / Pre- Show Non-Member Price: $85
Onsite Member Price: $75 / Onsite Non-Member Price: $100
Home to some of the best small eateries in Manhattan, the East Village has a wide array of ethnic and new American eats. From savory to sweet, from sandwiches to frozen treats, we’ll meet the chefs and proprietors and see and taste some new trends in food retailing.
The Art of Creative Gift Basket Design - Hands-On Seminar
Sunday June 29, 2008; 3 pm - 5 pm
Pre-Show Member Price: $60 / Pre- Show Non-Member Price: $85
Onsite Member Price: $75 / Onsite Non-Member Price: $100
Join Tammy Shapiro, owner of Talk of the Town gourmet gifts & more... and Talk of the Towns head designer Gloria Buchanan as they share with you over twenty-one years of combined experience in the gift basket industry and the secrets to what has made TOTT the success it is today. This class will provide you with the latest in gift basket design trends, styles, building mechanics and techniques that will allow you to ship your designs anywhere. This design team will work closely with you, while you construct your own gift basket to take home with you, all while using some of the hottest products on the trade show floor. Along with the hands-on portion of this seminar they will share creative ways to wrap everyday product, unique containers and enhancements that will help your profits soar. They will also share some last minute holiday gift designs that are a must have this season and how to capture the corporate market with them.
Speaker: Tammy Shapiro, Talk of the Town Gifts; Gloria Buchanan, Talk of the Town Gifts
The Culinary Institute of America Presents: The Global Pantry - Emerging Trends for the American Menu
Sunday June 29, 2008; 3 pm - 5 pm
Pre-Show Member Price: $50 / Pre- Show Non-Member Price: $75
Onsite Member Price: $60 / Onsite Non-Member Price: $85
Join Eve Felder, Associate Dean for Culinary Arts at the Culinary Institute of America as she leads a presentation and tasting of traditional and new dishes for the American menu. Be prepared for bold and exciting flavors from all corners of the globe including Vietnam, China, Spain and the Middle East.
Using the Internet and Technology to Increase Sales
Monday June 30, 2008; 8:30 am - 10 am
Pre-Show Member Price: $40 / Pre- Show Non-Member Price: $60
Onsite Member Price: $50 / Onsite Non-Member Price: $70
The emphasis of this presentation is increasing sales. Seasoned veteran in technological marketing will speak on basic marketing techniques necessary to successfully utilize the internet and technology in your business. Topics include:
- How to become a purveyor of knowledge
- Internet vs. catalog selling
- Shedding geographical sales boundaries
- The importance of cross-promotion
- Databases and intangible assets
- 1:1 Marketing
- Automation without sacrificing personalization
Speaker: Chuck Gronsbell, Charles M. Gronsbell CPA, CITP and Associates
The Fine Chocolate Industry Association Presents: A World of Milk Chocolate Flavor - A Guided Tasting
Monday June 30, 2008; 8:30 am - 10 am
Pre-Show Member Price: $50 / Pre- Show Non-Member Price: $75
Onsite Member Price: $60 / Onsite Non-Member Price: $85
Milk chocolate has been overlooked in our rush to get on the dark chocolate on the shelves and can be a very profitable addition to your inventory as it is still the number one chocolate flavor preference with the majority of US consumers. Sourcing Milk Chocolate Bars from across the globe, we will compare manufacturing styles, ingredient differences and flavor profiles so you will be much more knowledgeable about milk chocolate. We will also discuss the merchandising of a "wall of chocolate" for impact during peak sales periods.
Speakers: Alexander Morozoff, Publisher Cocoa Aroma Magazine; Tad Van Leer, J. Emanuel Chocolatier; Pam Williams, Fine Chocolate Industry Association.
Specialty Food Magazine Presents: The State of the Specialty Food Industry 2008
Monday June 30, 2008; 9 am - 10 am
Pre-Show Member Price: $25 / Pre- Show Non-Member Price: $40
Onsite Member Price: $35 / Onsite Non-Member Price: $50
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. Topics to be covered include:
- Sales growth within specialty food categories
- Comparisons of specialty food category growth vs. mainstream foods
- New product introductions for 2007
Speakers: Ron Tanner, NASFT; Marcia Mogelonsky, Mintel International
TODAY’S TRENDS ROUNDTABLE SERIES: Join the NASFT and industry leaders as we tackle two important trends in today’s specialty food market in a more intimate learning environment. Although Halal and Kosher are similar, there are definite differences that you should be aware of as you craft a campaign to target each market.
The Halal Food Trend - Understanding and Marketing Opportunities
Monday June 30, 2008; 8:30 am - 10 am
Pre-Show Member Price: $25 / Pre- Show Non-Member Price: $40
Onsite Member Price: $35 / Onsite Non-Member Price: $50
Join Jalel Aossey in a presentation and roundtable discussion about the rising Halal food trend. You’ll gain an understanding of the trend both nationally and internationally as well as how to best market to the Halal customer.
Speaker: Jalel Aossey, Midamar Corporation
The Orthodox Union Presents: Going Kosher - The Potential to Increase Market Reach and Share
Monday June 30, 2008; 10 am - 11:30 am
Pre-Show Member Price: $25 / Pre- Show Non-Member Price: $40
Onsite Member Price: $35 / Onsite Non-Member Price: $50
OU (Orthodox Union) Kosher certifies more than 500,000 products in over 7,000 plants located in 80 countries around the world. Find out how Kosher has the potential to increase market reach and share. By attending this presentation and the roundtable discussion, you’ll learn:
- What is Kosher?
- How does Kosher certification work?
- What are the benefits of Kosher certified products?
- What makes one item Kosher and another not Kosher?
Speaker: Rabbi Dr. Eliyahu Safran, OU
Oldways Presents: Health and Wellness Meets Flavor and Taste, A Guided Tasting
Monday June 30, 2008; 12:30 pm - 2 pm
Pre-Show Member Price: $50 / Pre- Show Non-Member Price: $75
Onsite Member Price: $60 / Onsite Non-Member Price: $85
Good taste and flavor are always the top reasons consumers buy food and drink products. Happily these days, good taste and flavor increasingly pair with health and wellness. This workshop will help retailers (and manufacturers) focus on how successful marketing of traditional foods can include health and wellness AND great taste at the same time. The session will include tastings of delicious traditional foods associated with three Oldways programs -- Med Mark Mediterranean Food Alliance, Whole Grains Council and Latino Nutrition Coalition -- and fascinating facts about their health benefits.
Speakers: K. Dun Gifford, Oldways; David Neuman, Lucini Italia Co.
Promos, Regione Lombardia and Tuttofood Presents: Discover Lombardy - Taste the Best of Italy
Monday June 30, 2008; 3:30 pm - 5 pm
Pre-Show Member Price: $50 / Pre- Show Non-Member Price: $75
Onsite Member Price: $60 / Onsite Non-Member Price: $85
Join outspoken Italian food expert Lou di Palo as he teaches a lesson on the culinary pride and joy of Lombardy: tasting cheeses and wines with many innovative combinations. TUTTOFOOD with Lombardy Region, the Italian Trade Commission and Promos will define and provide examples of DOC (denominazione di origine controllata) cheeses. chocolate, sweet mustard marmalades and much more. They will lead you through a guided tasting that will illustrate the reasons that these foods are so treasured in their homeland and abroad. Coupled with wine tastings paired to bring out the finer qualities of these cheeses, you will leave with an appreciation of Lombardia.
Speaker: Lou di Palo, Di Palo Fine Foods, Inc
Keynote Address and The sofi™ Awards Presentation: A Celebration of Taste and Innovation Featuring Jacques Pepin
Monday June 30, 2008; 5:30 pm - 7pm
Pre-Show Member Price: $25 / Pre- Show Non-Member Price: $40
Onsite Member Price: $35 / Onsite Non-Member Price: $50
Keeping Up with the Trendsetters: Gift Baskets and More
Tuesday July 1, 2008; 8:30 am - 10 am
Pre-Show Member Price: $40 / Pre- Show Non-Member Price: $60
Onsite Member Price: $50 / Onsite Non-Member Price: $70
Following the latest trends in color, texture, flavor and design keeps your business in the forefront of the ever-growing gift market. You see color trends ease their way into the market each year through fabric, home decorating and gift packaging. Learn how to keep your business fresh and inviting by combining saucy new packaging trends with the latest in savory gourmet! It’s all about presentation!
Speakers: Cherie Reagor, Rave Reviews; Ronda McConnell, Gifts, Greetings and Gourmet
The NASFT Diversity Program Presents: Diversity in Specialty Food - Leveraging Business Building Opportunities
Tuesday July 1, 2008; 8:30 am - 10 am
Pre-Show Member Price: $40 / Pre- Show Non-Member Price: $60
Onsite Member Price: $50 / Onsite Non-Member Price: $70
Diverse specialty food producers, retailers, caterers and members of the industry face special challenges, but are also in a position to leverage unique opportunities. This panel will address key areas including:
- Creating a network and networking
- Getting press exposure
- Utilizing programs such as the NASFT Diversity Program
- Certification, funding and other resources
Attendees will have the chance to discuss their individual challenges, experiences and strategies.
Speakers: Beth Pomper, Foreign Affairs and International Trade Canada, Nirmala Narine, Nirmala's Kitchen, James Sturgis Jr., Ahold USA
Moderator: Marsha Echols, NASFT Legal Counsel
Transfair USA Presents: Fair Trade Impact - Communicating the Benefit to Your Consumers
Tuesday July 1, 2008; 8:30 am - 10 am
Pre-Show Member Price: $40 / Pre- Show Non-Member Price: $60
Onsite Member Price: $50 / Onsite Non-Member Price: $70
This presentation will begin with an overview of research that has been done regarding consumers’ views and purchasing habits of ethical products. Audience members will learn specific ways they can market their current of future Fair Trade products and how Fair Trade can be a great way to connect with new customers.
Speaker: Anthony Marek, Transfair USA
Please contact Laura Lozada at llozada@nasft.org with any questions.
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