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.

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BY MARK HAMSTRA 6 Tips for Startups from Chobani Incubator Food entrepreneurs can get a leg up on the competition with limited funds, experts say. S tartup food producers seeking to gain a foothold in the market can do so with minimal investment if they are resourceful in their marketing, pay close attention to product quality, and take a careful approach to working with brokers and retailers. Those are some of the insights from a session at the Summer Fancy Food Show presented by Chobani Incubator. For the past two years, Greek yogurt pioneer Chobani has been mentoring small start-up companies that align with its mission to provide "better food for more people." Chobani Incubator adopts a handful of these companies at a time, providing each with a $25,000 grant and access to the company's expertise and resources. LEFT TO RIGHT: JACKIE MILLER, CHOBANI; JON LEVY, CHOBANI; NICK BAUMAN, CHOBANI; BRIAN RUDOLPH, BANZA. article bug 78 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com specialty food maker

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