From Kitchen to Market

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From Kitchen To Market

So, you make delicious food but wonder how to make it to the market shelves?

Or you are already doing so or running your own a co-packing operation and feel you can expand? 

If yes, then attend Renaissance Marin

“From Kitchen to Market”

FREE two-hour workshop.

Wednesday, March 27th

Mixer 5:30 PM –6:10 PM (Wine, Beer, Munchies)

Speakers: 6:15 PM – 7:15 PM

Q/A: 7:15 PM – 8:00 PM

FREE TO THE PUBLIC, REGISTRATION REQUIRED

RSVP

You will gain a competitive edge by learning the ups and downs, the ins and outs of the trendy specialty food industry from four local insiders. Topics will include the planning and production process, traditional and alternative distribution network with suggestions on how to get into that segment of the business and contacts to help get you started, capitalization options, creative marketing ideas, current trends, and more.

Providing you with valuable facts, figures, and opinions will be 4 industry savvy guest speakers:

Louis Brouillet:A hands-on entrepreneurial executive with a career long path of accomplishments in the retail, e-commerce and packed goods businesses. As a senior executive in the food and fashion industries, he has taken numerous products to market and built concepts from the ground-up. He helped several startups with go-to-market plans and product introduction and expansion. He specializes in strategic planning and business development. Louis’ management philosophy is the result of a journey of healthy living and helping others through which he has learned the significance of authenticity, collaboration, generosity and respect. His .approach to business is to innovate within a holistic connection between market, community and sustainability. Merrilee Olson:Owner of PRESERVE Sonoma, a local co-packing business she started when she saw a flat of strawberries destined for the compost heap. Her goal is helping local farmers and small food entrepreneurs get their products to market. Marrilee started her culinary career at age 5, marketing fresh watermelon juice and apple pies to her neighbors. It was therefore no surprise to her family when her passion for cooking took her to a long career in the world of food. Over the course of 30+ years, she has owned a catering business, and a career coaching business, developed and tested recipes for an international spa and several cookbooks, and spent several years at Bon Appetite Management Company, where she was the Culinary Director
G. Steven Cleere:Co-founder, Managing Partner and Creative Director of TradeMarketing, Inc., a cutting-edge retail marketing agency helping businesses grow for over 35 years. His work in Grocery, Mass and Specialty retailing, including co-op software development, promotion evaluation and key account profitability have assisted his manufacturer clients in marketing more effectively to and through the retail trade. Steve’s work has ranged from Consumer Promotions with El Monterey Frozen Mexican Food to Channel Equalization with Nestle’ Purina. TMI’s clients have included: Schering –Plough, Interstate Bakeries, Borges USA, Tetley/Good Earth Teas, Sunkist Citrus, Van de Kamps Seafood and many other successful brands. Steve’s articles on the issues facing marketers have appeared in such publications as Brand Marketing, Food & Beverage, and TradeWinds and the Retail Market Watch newsletter. Steve is also a guest lecturer at San Francisco and Sonoma State Universities on advertising and promotion. Cole Meeker:Founder of The Great and Wonderful Sea of Change Trading Company, a young Sonoma-based business harvesting seaweed from the Sonoma Coast in the spring and summer, and importing seaweed from harvesters in Nova Scotia, to then use it to make baked snacks which are sold at natural food stores in the¬ Bay Area and at selected west coast accounts. Before opening his own business, Cole was the Sales and Marketing Manager at Premier Organics in Oakland, where he helped the company grow from $1.5M to $6M – a 400% growth in four years. His experience also goes from running marketing efforts at major national trade shows to undertaking grassroots and social media marketing to develop brand awareness and promote product sales, particularly in key West Coast markets. Cole also worked for The Good Earth Market.

From Kitchen to Market (Free)

Wednesday, March 27th

Mixer 5:30 PM –6:10 PM (Wine, Beer, Munchies)

Speakers: 6:15 PM – 7:15 PM

Q/A: 7:15 PM – 8:00 PM

 

FREE TO THE PUBLIC, REGISTRATION REQUIRED

RSVP

 

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April  2014
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