- Paperback: 256 pages
- Publisher: Dearborn Financial Publishing; 3rd Revised edition edition (September 2000)
- Language: English
- ISBN-10: 1574101382
- ISBN-13: 978-1574101386
- Product Dimensions: 22.4 x 18.3 x 1.5 cm
- Shipping Weight: 408 g
- Average Customer Review: 4.9 out of 5 stars See all reviews (8 customer reviews)
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Amazon Bestsellers Rank:
#77,478 in Books (See Top 100 in Books)
- #4 in Books > Professional & Technical > Business Management > Marketing & Sales > Marketing > Product Management
- #4 in Books > Business & Investing > Marketing & Sales > Marketing > Product Management
- #38 in Books > Business & Investing > Small Business & Entrepreneurship > Marketing
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Product Description
From Library Journal
How many of us have toyed with the idea of selling our favorite family recipes? The growing number of specialty food products on the market strongly suggests that people are doing more than just toying with the idea. Hall, a food industry consultant, has created a thorough guide to food marketing that is sure to help food entrepreneurs at all levels, from the rank beginner to the most experienced. Hall clearly points out possible pitfalls and concerns as he takes the reader step by step through the entire marketing process, offering 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 a terrific quick resource that significantly enhance this already strong and well-written guide. Strongly recommended for public and academic libraries.
- Margaret B. Bartlett, Rochester Inst. of Technology, N.Y.
Copyright 1992 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
- Margaret B. Bartlett, Rochester Inst. of Technology, N.Y.
Copyright 1992 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Book Description
Specialty and gourmet foods can sell as great as they taste. To grab a slice of the action, here are the proven methods for successfully launching a gourmet food product into the specialty foods marketplace. As the source of nearly one-third of new food introductions, the specialty market holds huge potential for entrepreneurs willing to follow the detailed strategies to market acceptance and stellar sales.
Inside This Book
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First Sentence
"This chapter defines industry terms, examines the primary sales territories and segments of the market, and describes transition products-those that make the transition from gourmet to grocery (the ""big time"")-along with a discussion of a typical gourmet r" Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
"This chapter defines industry terms, examines the primary sales territories and segments of the market, and describes transition products-those that make the transition from gourmet to grocery (the ""big time"")-along with a discussion of a typical gourmet r" Read the first page
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Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
5.0 out of 5 stars
Absolute must for aspiring food wholesalers!,
By Travis C. Ward "C. William Anderson" (Silverton, OR United States) - See all my reviews
This review is from: From Kitchen to Market, 3e (Paperback)
Having owned a specialty food store, and having developed a unique food product that distributors were interested in marketing through convenience and other specialty food stores (including McDonald's Express) I can attest to the accuracy of most of this book.If you are already producing a great tasting product in a restaurant or Deli and making a living, you probably are wise to concentrate on expanding your retail business. If, however, you are tiring of the daily grind of running a small retail business, but wish to concentrate on producing your product rather than serving it to the public, then you probably have considered wholesaling. Your wholesaling options are numerous. For marketing through supermarkets I advise you to thoroughly read Packaged Facts book, How To Get Your Product Into Supermarkets. First, though, you should try marketing through more specialized channels. Health Food Stores, C-stores and nearby deli's and local grocery stores. In such cases you will absolutely need this book and will find it saves you serious bucks and a lot of questions posed to distributors, health officials and your suppliers. I know, because I spent months researching the options and not finding half the information that this book so succinctly provides. Note: I had so little success finding the information that I chose to team up with a businessman and I became vice president of Billy Bob's Pot Pies in Canby, Oregon. The ill-fated franchise attempt resulted in me returning to work in the Middle East so I could save enough bucks to start producing my meat pies for specialty markets....
5.0 out of 5 stars
Tutor In Print for the Aspiring Gourmet Food Marketer,
By
This review is from: From Kitchen to Market, 3e (Paperback)
This is well done, by one who has spent the time and provided his knowledge to prospective entrees into this market.The material is up-to-date, with great stuff on Web Page Development, etc. I found his advice on channel management, i.e. where to sell, on finding distributors to be very useful. All pertinent areas are covered, packaging to promotion to positioning. This is fine overview of the biz from a pro who has been down the paths and knows what it takes, then communicates it in an understandable, digestible and attractive manner.
5.0 out of 5 stars
Practical and Strategic,
By Shermain D. Hardesty (Davis, Ca United States) - See all my reviews
This review is from: From Kitchen to Market, 3e (Paperback)
I use From Kitchen to Market as the text for the weekend class that I teach through University of California Davis Extension, Getting Started in the Specialty Food Business. Hall's book is excellent; it is practical, not obtuse. He gets to the nitty-gritty of how to develop and launch a product. He also emphasizes the need to be market-oriented. 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 effectively.
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