Specialty Food Magazine

Summer 2016

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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W hen Suzy Thompson opened her cheese shop in Norman, Okla., a decade ago, the town was a food desert by any measure. "You were lucky if you could find Gruyère at the supermarket," recalls Thompson, who sensed an opportunity. Locals had responded enthusiastically to several pop-up cheese sales she had staged, leading her to think this university town might support a cheese store. Forward Foods, her 1,600-square-foot specialty grocery, debuted in downtown Norman in 2006 and imme- diately hit bumps. From choosing the right product mix to learning about location the hard way, these four experts share their stories and tips for launching a groundbreaking venture. BY JANET FLETCHER Lessons from Pioneering Cheesemongers Valley Cheese and Wine Forward Foods PHOTO: VALLEY CHEESE AND WINE PHOTO: FORWARD FOODS 28 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com cheese focus

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