Specialty Food Magazine

FALL 2018

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/1017167

Contents of this Issue


Page 78 of 91

THE PANEL Sharon Decato Stonewall Kitchen Katherine Frankstone Grey Ghost Bakery Zeke Freeman Bee Raw specialty food maker T he winter holiday season brings a flurry of activity and opportunities for growth, so it's no time to risk your company's reputation by being short staffed. We asked these holiday food gift makers to share their staffing game plan for fulfilling orders during the busiest time of year. Specialty food professionals weigh in on best practices for staffing holiday help amidst the year-end madness. BY JULIE GALLAGHER Q&A: Navigating the Holiday Rush Responses have been edited for clarity and fit. PHOTOS: INDIVIDUAL COMPANIES 76 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - FALL 2018