Level. UP Attraction. To celebrate 6. 5 years of shaping the future of food, the Specialty Food Association launched Level. UP - a multi- faceted, future- focused attraction which debuted at the 2. Summer Fancy Food Show in the River Pavilion.
To experience this new attraction, upgrade to a Premium Pass. Watch Face Online Freeform. Great Things Happen When you Level. Up… from high- profile keynotes to a roundtable with industry leaders, you’ll get information and insights you can apply to your own business. DISCOVER: Explore what’s driving future consumer food trends.
See a curated selection of on- trend products from industry experts, global trends from SIAL Paris, and more! EXPERIENCE: Shop The Future Market brought to you by Alpha Food Labs. TASTE: Taste tomorrow’s innovations, from seaweed pastrami to edible algae. LEARN: Gain inspiration from future- focused “Excite Talks” including topics such as retail technology, customized nutrition to new models of agriculture, and more!
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Discover how new categories have emerged and evolved with a visual history of the Special Food industry. SUCCEED: Learn how specialty foods will fare over the next 5 years and generate sales projections by category, produced in partnership with Mintel and Hartman.
PLUS Priority access to all Keynotes, Super Sessions and special events including: “The Reality of Small Business Success” Super Session led by Jon Taffer, host of Spike TV’s “Bar Rescue”. Presented by the SFA Broker Council."Buyer Panel - Selling Specialty" Super Session moderated by Supermarket Guru, Phil Lempert. Presented by the Retailer Network Council.
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Jet. com’s Monica Schechter, Specialty and International Food Category Manager. Peapod’s Tony Stallone, VP of Merchandising. Straub’s Markets’ Jack W. Trip” Straub, III, President & CEOWhole Foods’ Cathy Strange, Global Executive Coordinator, Specialty and Product Innovation and Development.
Front Burner: A Foodservice Pitch Competitionhosted by the Foodservice Council featuring a panel of expert judges. Greenwood Hospitality’s Bill Kohl, Principal,American Culinary Federation’s Tom Macrina, President,Loi Estiatorio’s Maria Loi, Corporate Executive Chef. Sid Wainer & Sons’ Henry Wainer, Owner. Awards Product of the Year Announcement. Hall of Fame & Lifetime Achievement Awards celebration honoring the pioneers of specialty foods. A full day of instruction in "The Basics: The Business of Specialty Food"(Saturday, 8: 0. Please Note: selection required in pre- registration process.
Schedule at a Glance. Know Tomorrow: What Moves the Consumer Who is Moving the Market. Watch Sirius Online Gorillavid. Summer Fancy Food Show Exhibit Halls Open. New Level. Up Attraction Open *1. Excite Talks *: Influential thinkers talk about how they see - and create - the future of food. The Food Market of Tomorrow: Trends and Forecasts to Prepare for Today in partnership with Hartman and Mintel *2: 3.
Excite Talks *: Influential thinkers talk about how they see - and create - the future of food. Lifetime Achievement Awards and Hall of Fame Ceremony and Reception*Premium Pass Required - Located in the River Pavilion unless otherwise noted. Experience Level. UP and you’ll leave with real- world tools to grow your business. UPGRADE TO A PREMIUM PASS TODAY Full Program. The Basics: The Business of Specialty Food. Are you new to the specialty food industry or just looking to get a leg up on the competition? The Specialty Food Association’s one- day intensive workshop - from a team of veteran specialty food producers and leaders of the SFA - helps you learn the fundamentals of our market and increase your knowledge base.
The Basics covers how to build your brand, sell to supermarkets and specialty retailers, work with brokers and distributors, price your product, extend credit, and market to the trade using promotions, shows, and other activities. You’ll leave with a clearer understanding of the industry, learn best practices, and get real- world answers to your questions. Lunch is included. Speakers for The Basics. Doug Renfro is President of Renfro Foods.
He oversees new product development and helps manage a number of strategic and administrative areas of the business, including sales, purchasing, legal, and information systems. Doug has spent a majority of his career working in a number of different capacities at Renfro Foods.
As a teenager, he worked in production, while in college he weighed out all the spices for daily production. After graduating from the University of North Texas, Doug worked in the finance and accounting departments for a large multi- national information services company in the Dallas- Fort Worth area. During his seven- year tenure outside the family business, he was promoted to Divisional Finance Manager, earned his Master’s degree from Southern Methodist University and qualified for his Certified Management Accountant designation. Doug re- joined Renfro Foods in 1. Involved in a number of professional and community organizations, Doug is a past president of the Tarrant Area Food Bank, the Texas Food Processors Association and the North Texas Food Sales Association. Doug currently serves on the executive committee of Casa Mañana, a not- for- profit theater organization and is a past executive committee member of the Botanical Research Institute of Texas, a non- profit conservation and preservation institute. Doug is also on the Mc.
Donald Observatory Board of Visitors, the Chile Pepper Institute’s Advisory Council and TCU’s Neeley School of Business Entrepreneurship Advisory Board. He has also served as a board member of Fort Worth South, a non- profit organization that works to renovate Fort Worth’s southern inner city. Jack Acree is the Executive Vice President of the American Halal Company, and leads American Halal’s sales, marketing, and operational strategies. Jack successfully built two of the fastest growing startups in the natural foods business which now deliver well over $5. Terra Chips® (Hain Foods) and Alexia Foods® (Con.
Agra Foods). Jack's team built Alexia’s sales to over $7. SKU’s. Alexia Food was sold to Con. Watch L`Atalante Tube Free.
Agra Foods in 2. 00. While at Alexia in 2. Jack was able to immediately secure shelf space for this start- up brand into 5,0.
Whole Foods, Publix, Stop & Shop, Shoprite, Shaw’s, Wegmans, and Wal- Mart. At Terra Chips, Jack grew sales from inception at Terra Chips to over $5 Million. For Terra, Jack built and scaled five broad channels of distribution for this niche start up: independent routes, gourmet shops natural stores, supermarket chains and food service. Today, Terra Chips is owned by Hain foods and generates over $6. Jack is a founding member of the Slow Money Alliance and is active in local and national politics. John Roberts founded Blackpoint Management Inc., to work exclusively within the specialty food industry. After achieving success at companies such as Romanoff Foods, Buitoni, and Riviana Foods (Colgate), John joined The National Association for the Specialty Food Trade – now Specialty Food Association - in 1.
Executive Director/General Manager, and was promoted to President in 1. Under his leadership, the organization increased revenues to over $2.
National Food Distributors Association, the Specialty Food Brokers Association and the Kosher Food Distributors Association. John is frequently invited to present his insights regarding the U. S. specialty food marketplace at educational conferences and conventions and to regional and national groups within the U.
S. and worldwide. John holds both an MBA and a Bachelor of Science degree from Seton Hall University. Trish Pohanka was most recently the Director of Merchandising and Marketing for European Imports Inc (a specialty division of Sysco). European Imports is an importer and distributor of specialty foods offering upscale products to restaurants, hotels and retail establishments. As the specialty food import division of Sysco, European Imports products are distributed nationwide through the Sysco network as well as directly to specialty retailers.