Gourmet Retail Food Products

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Gourmet Retail Food Products

A group dedicated to the advancement, marketing and reasearch of gourmet retail food products. If you're struggling with your retail product or can provide industry feedback about ways to help other members with new products please join in.

Members: 25
Latest Activity: Feb 9, 2012

Discussion Forum

Packaging` 2 Replies

Started by Adam R. Cox. Last reply by Adam R. Cox Jun 6, 2008.

NDAs- food specfic vs basic?

Started by Logan Niles May 17, 2008.

Branding, Sponsorship & Sales

Started by Adam R. Cox Apr 20, 2008.

Comment Wall

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Non-Operator
Comment by FohBoh on August 24, 2009 at 2:15am
Hi!
On behalf of everyone here at FohBoh, we want to thank all of you for taking part in this active, exciting community! Just wanted to drop you a line to let you know that Gourmet Retail Food Products is a featured group today! If you haven’t already, take a moment to write up a new blog post, start a new discussion or invite more friends to join your exciting group. Once again, thanks for participating in the FohBoh community. We look forward to hearing more from you!
Best,
FohBoh Community Development
Comment by Patti on August 8, 2009 at 6:57am
Did any of you attend the Fancy Food Show in NYC this year? Do you see good return from this considerable investment? Just curious....
Comment by Vic Cherikoff on February 15, 2009 at 12:30pm
I created a range of Australian sauces and splashes (infused oils) and licensed them for the USA under the Vic Cherikoff Down Under brand. They are currently in Whole Foods Markets, Andronicos and Farmers Markets and about to launch in Wegmans and Draegers. I support the products where I can with promotions and contacts but it has been a hard road to travel for my licensees. Very expensive. Time consuming and challenging. Sometimes even just getting paid by distributors for products that have already sold is a bummer. Watch out for UNFI. Big in natural foods. Small on paying suppliers.
Comment by Bob Bada on February 13, 2009 at 12:07pm
I make goat milk gelato (only one in the U.S., I think) and I'm starting to try to sell to restaurants. Right now I'm hitting the high end ones. If I'm successful (not yet) would selling to gelaterias and/or ice cream shops threaten the restaurant sales?
Comment by hilary allard on February 4, 2009 at 7:23am
In light of the economy, how are you changing up the marketing mix for your retail products? Doing more, less or just different? Are you still attending trade shows? Are you adding social media to the mix?
Comment by Alfredo Nasti Jr on October 3, 2008 at 3:29pm
Greetings, I have been trying to introduce my new product Organic Sicilian Blood Orange Juice to the gourmet retailers around the country. I have had numerous request for samples and always get positive feedback. I have come across some logistics issues as any new product rolls out very slow and rarely gets good exposure. I am looking for people that have successfully launched a gourmet product into the market that might have some advice. If your a food broker and would like an opportunity we are also hear to help.

Ciao,
Alfredo
Comment by Judy "the foodie" Asman on August 7, 2008 at 8:44am
Getting ready for a big pitch to a gourmet/supermarket deli. Wish my client and me luck. Taking a product to market is no cake walk. To anyone considering doing it -- wear a cup and have fun.
 
 
 

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