Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/328566
FROM THE PUBLISHER Solving Problems, Taking Names HAVE A COMMENT? Visit specialtyfood.com/ ccrocker/takingnames V ery few business problems are unique. You may feel alone in whatever monu- mental issue you're facing, but there are likely others staring down the same challenge, and others still who have successfully crossed that hurdle and are able to help. A handful of experienced professionals make their liv- ing by advising companies in the market. If you are looking for someone to perform in-depth business analysis, engage in a long-term project, or produce specific deliverables, those can be effective avenues to pursue. If you're looking for general mentoring, or direction on a specific problem, a growing number of industry veterans are volunteering their time to advise others. They offer their advice because it feels good to share their experience and to give back to the industry. As one accomplished specialty food producer explains, "We were fortunate to connect with a volunteer business adviser early in our development, and he was pivotal to our success. Now I see helping others as a way to pay it forward." Name the challenge—launching new products, sourc- ing ingredients, managing deductions, pricing products, or navigating the regulatory environment—there are resources to help provide insight and suggestions. In fact, you may be one of those resources. If you haven't already become part of the Specialty Food Association's regional share groups or mentoring pro- grams, you should consider joining, as that's one way you can give and receive help. But, we are working on more ways to connect our members with people who can help answer questions or provide advice as the needs arise. If you're willing to advise a fellow specialty food industry member, please drop me a note at ccrocker@ specialtyfood.com, identifying the specific areas in which you feel qualified to advise. We'll use this information to help source answers to questions as they come our way. At this year's Summer Fancy Food Show, we will be holding "Ask the Experts" mentoring sessions at the News & Solution Center, found in the Javits Center's Crystal Palace, by the Level 3 exhibit hall entrance. Ses- sions will run from 11 to 11:30 a.m. daily. We invite you to stop by to connect with our resources. One of the most rewarding things about our work is know- ing that we've been helpful to our constituents. Our staff is excited about the News & Solution Center concept, and was actively involved in naming it. Thanks to Jessica Searson on our Member Relations team for coming up with the name, and honorable mention to Allan Poscablo from our Opera- tions department, as well (both pictured above showing a rendering of the News & Solution Center). Chris Crocker Senior Vice President, Content & Media ccrocker@specialtyfood.com SUMMER 2014 5 Columns_Contents_SUMMER14.indd 5 6/4/14 8:21 AM