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/691740
Joan MacIsaac, Effie's Homemade Years in specialty food: 8 (and 18 years as a chef) "Have a vision for where you want to bring your company. There are many paths to success in this business but also many detours. Staying focused on the vision will help prevent some pitfalls that can come with chasing exciting or big opportunities that may not yield profitable or sustainable results in the long run." Jin Jun, SeaSnax Years in specialty food: 5 "Make friends in the industry who can help guide you and provide valuable insights on your journey." Jonathan Milo Leal, Milo's Whole World Gourmet Years in specialty food: 13 "You really have to be in this for the long haul because it's not a get-rich-quick business by any means." Jeremy Isenberg, Chex Finer Foods Years in specialty food: 18 "Everything great in life is right outside of your comfort zone. Live it, test your limits. Every time I push myself, I come out standing tall on the other side." Josh Henderson, Skillet Street Food Years in specialty food: 9 "Know your strengths and weaknesses and don't be afraid to recognize them early on." Donna Cook, Rabbit Creek Foods Years in specialty food: 31 "Learn all you can about the area of the food business that you are going into before you just jump in and start." Domonic Biggi, Beaverton Foods Years in specialty food: 26 "Don't get into it unless you're in love with the business and the products you're trying to sell." Jane Riddick-Fries, Feridies Years in specialty food: 16 "Persevere. Never take no for an answer!" Paula Lambert, Mozzarella Company Years in specialty food: 32 "You don't have any idea how much work is involved. Things are never going to turn out the way you expect and you have to be adaptable. Listen to your customers, and really hear what they are saying; if you don't, you will not succeed." Claire Keane, Clairesquares Years in specialty food: 9 "Set aside a rainy-day fund and don't quit your day job until you know your business is really on a firm foundation." Denise Purcell is the editor of Specialty Food Magazine. advice roundup 142 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com