Specialty Food Magazine


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.

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Page 76 of 203

TASTE THE FUTURE www.anuga.com Your ticket to the world of food & beverage An impressive array of food and drink: International industry innovations and trends. Anuga as the most important and largest food trade fair will delight once again in 2015 with a diverse line-up of international exhibitors. The ten Anuga trade fairs will perfectly match the interests of the visitors and the exhibitors. Look forward to high-quality networking events, an inspiring supporting program and trends that will move the industry. Cologne, Oct. 10-14, 2015 Buy admission tickets online now and save up to 44%: www.anuga.com/ti ckets 10 TRADE SHOWS IN ONE Koelnmesse Inc. 8700 West Bryn Mawr Avenue Suite 640 North Chicago, Illinois, 60631 Phone +1 773 326 9922 v.woods@koelnmessenafta.com working with it, serving it," says Jesse Kahn, who heads the Durham, North Carolina, company's New York training center and has helped expand the regional center program, which is adding three locations this year for a total of 11. Coffee shops and cafes that serve Counter Culture exclusively gain free access for employees to the nine-course curriculum, from espresso fundamentals and milk mechanics to agronomy and global trade. Creating a professional classroom-style environment gave the company more control over the end product as well as providing added value for the shop owner. "Our coffee that gets served by our wholesale partners is better now than it's ever been," Kahn says. Allison Hooper and Bob Reese, the founders of Vermont Creamery, have more wide-ranging ambitions for their education program. Last summer they established Ayers Brook Dairy, an ADVICE FROM THE EDUCATORS Learning center managers share their tips for building out your own educational programming, whether for trade, consumer, media, or a greater good. "Do your homework. It's a lot of work. It can be a distraction. If your business is to make chocolate and then you're opening up an educational center, it's a business [unto] itself. So expect to put a lot of time, effort, and in some cases money into it. … We're basically starting a new business." —Gary Coffey, Lake Champlain Chocolates "There are different ways to build a business in agrotourism. Start out small and be able to have it be a mutually beneficial adjunct to [your] core business. You don't want to get into agrotourism at the sacrifice of your business. … For us it's a function of marketing. While we love the fact that we can also produce revenue from it, first and foremost it's there to help promote the cheese and create more brand loyalty." —Jill Basch, Point Reyes Farmstead Cheese Co. "The best approach to creating any educational program is to think about what it is that you want to add to the discussion around whatever product you're selling. Is it historical context, parameters for how to use the product, market analysis? This helps guide the content you want to share." —Jesse Kahn, Counter Culture Coffee 74 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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