This book contains all the factual, technical, and resource information anyone would need to successfully market and establish a food manufacturing business. It covers such topics as choosing a food product, developing that product,legal and economic aspects of the food marketing business, successful marketing, advertising, packaging, and food safety. It is a must for the would-be entrepreneur!
The omnichannel disruption that upended retail has finally come to the restaurant industry. Restaurateurs must shift how they think, behave, and invest to survive and thrive. Today's consumers are well-conditioned in their expectations: they want the same tech-savvy, on-demand, and frictionless interactions with restaurants that they get in every other vertical. If you think your 1,000-unit restaurant chain is too big to fail, remember that 1,000-unit Sears closed nearly all of its stores after it filed for bankruptcy in February 2019. If you think your local family independent restaurant is too beloved to fail, remember the Amazon effect changed the face of main street and traditional retailing. Delivering the Digital Restaurant explores the massive disruption facing American restaurants through first-hand accounts of food industry veterans and start-up entrepreneurs innovating the future of food. Combining sociological observations, rich industry data, and insider knowledge, Delivering paints a picture of how food is evolving and how you as a leader, owner, or operator can successfully innovate and meet the new consumer demands to capitalize on the opportunities ahead. Those who understand this digital disruption will be better positioned to embrace the innovation that consumers are demanding. Those who resist will surely be left behind.
Market, Distribute, and Profit from Your Kitchen CreationAuthored by Mr Stephen Farrelly Hall "A go-to book for any start-up food company." - Oprah's 'O' Magazine"How many of us have toyed with the idea of selling our favorite family recipes?Hall, a food industry consultant, has created a thorough guide to food marketing that issure to help food entrepreneurs at all levels, from the rank beginner to the most experienced.Strongly recommended."- Library Journal"An exceptional title that tells exactly how aspiring cooks can turn anoriginal product into a money-maker."- James A. Cox, Editor-in-Chief, The Midwest Book ReviewArtisanal - Organic - Fair Trade - Natural - HandmadeConsumers are clamoring for quality and taste, and there is a growing trend toward organic and international foods.The opportunities to sell and market specialty foods are greater than ever - The specialty foods industry has been growing at an annual rate of 12%. Almost 75% ofThe nation's consumers now buy these upscale foods.In Sell Your Specialty Food, Stephen F. Hall outlines every food marketing opportunity and then supports entrepreneurial action with detailed guidance. Whether you own a business or you are thinking about starting one, Hall will show you how to:* Identify a winning product and its most appropriate markets* Get your product ready to market* Advertise, promote, and sell your product* Create your own success nicheAlso included is up-to-date information about the role of the Internet, health and organic food markets, the latest government regulations and technological advances, and contact information for a website for dozens of valuable resources.
An “eye-opening” (Kirkus Reviews) and timely exploration of how our food—from where it’s grown to how we buy it—is in the midst of a transformation, showing how this is our chance to do better, for us, for our children, and for our planet, from a global expert on consumer behavior and bestselling author of Why We Buy. Our food system is undergoing a total transformation that impacts how we produce, get, and consume our food. Market researcher and bestselling author Paco Underhill—hailed by the San Francisco Chronicle as “a Sherlock Holmes for retailers”—reveals where our eating and drinking lives are heading in his “delectable” (Michael Gross, New York Times bestselling author of 740 Park) book, How We Eat. In this upbeat, hopeful, and witty approach, How We Eat reveals the future of food in surprising ways. Go to the heart of New York City where a popular farmer’s market signifies how the city is getting country-fied, or to cool Brooklyn neighborhoods with rooftop farms. Explore the dreaded supermarket parking lot as the hub of innovation for grocery stores’ futures, where they can grow their own food and host community events. Learn how marijuana farmers, who have been using artificial light to grow a crop for years, have developed a playbook so mainstream merchants like Walmart and farmers across the world can grow food in an uncertain future. Paco Underhill is the expert behind the most prominent brands, consumer habits, and market trends and the author of multiple highly acclaimed books, including Why We Buy. In How We Eat, he shows how food intersects with every major battle we face today, from political and environmental to economic and racial, and invites you to the market to discover more.
Reflecting a growing interest in consumption practices, and particularly relating to food, this cross disciplinary volume brings together diverse perspectives on our (often taken for granted) domestic mealtimes. By unpacking the meal as a set of practices - acquisition, appropriation, appreciation and disposal - it shows the role of the market in such processes by looking at how consumers make sense of marketplace discourses, whether this is how brand discourses influence shopping habits, or how consumers interact with the various spaces of the market. Revealing food consumption through both material and symbolic aspects, and the role that marketplace institutions, discourses and places play in shaping, perpetuating or transforming them, this holistic approach reveals how consumer practices of ‘the meal’, and the attendant meaning-making processes which surround them, are shaped. This wide-ranging collection will be of great interest to a wide range of scholars interested in marketing, consumer behaviour and food studies, as well as the sociology of both families and food.
Written by world class authorities, this volume discusses formulation, sensory, and consumer testing, package design, commercial production, and product launch and marketing. Offering the same caliber of information that made the widely adopted first edition so popular, the second edition introduces new concepts in staffing, identifying and measuring consumer desires, engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts. Applying insights from real life experience, contributors probe the retail environment, covering optimization, sensory analysis, package design, and the increasingly important role of the research chef or culinologist in providing the basic recipe.
