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From Kitchen to Market - Sell Your Specialty Food
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Praise for Previous Editions of Sell Your Specialty Food Wow! All this information in one place. I can't put it down. Thank you for your book. I cannot wait to read every page. Deanna Ansell, Ana-de Country Kitchen Hall tells readers how to break into the specialty food industry. It's all between the covers of this excellent guide. Bookviews.com The gourmet food industry is perfect for entry-level food distribution in this country: it lends to testing new products, it doesn't require large start-up investment, and it's a fast-growing industry. To enter, consult Food Marketing International President Stephen F. Hall's latest edition: it outlines and analyzes all kinds of food marketing opportunities for small cottage industries new to the business, discussing everything from building a products concept using trade shows, brokers, and more. A must for any newcomer cook who would market a product. Midwest Review of Books Hall takes the reader step by step through the entire marketing process, ofering guidelines on market research, packaging, pricing, and advertising. Interesting vignettes on actual successes and failures allow a realistic view of possible scenarios. The appendixes, which make up a good portion of the book and list trade shows, journals, associations, sample forms, and so forth, are terriic quick resources that signiicantly enhance this already strong and well-written guide. Library Journal Practical and strategic. I use the guide as the text for the weekend class that I teach through University of California Davis Extension, Getting Started in the Specialty Food Business. You won't be guaranteed success just because you make a great tasting product; Hall discusses how you need to package, market and distribute your product efectively. Shermain D. Hardesty, PhD, University of California, Davis

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