Women’s Power Networking Breakfast: Terry’s Tips to Successfully Selling Your Food Products

Please note this class is at a different location than usual. See the address above.

Join us for a Power Networking Breakfast with speaker Terry Frishman on how you can successfully sell your food products.

Topics covered will include:

• Understanding what drives your business – why should a store carry your brand?

• Pricing strategy – Suggested retail, wholesale and distributor prices

• Sales strategy – including how to target initial accounts; direct sales vs. working with distributors and brokers

• Initial marketing support

This workshop will feature customized content based upon your input and questions.

Speaker’s Bio

Multiple award-winning Terry Frishman (MBA, Columbia Business School), Founder, Culinest, has over 20 years of experience helping entrepreneurs strengthen their concepts and move their businesses forward with strategic and tactical assistance. She began her food career managing a $120 million brand and launching a profitable-within-1-year $20 million product line for Kraft General Foods (now Kraft Heinz), where she won six team awards and ran brainstorming sessions.

Through Culinest, a New York-based boutique consultancy, Terry takes food businesses to the next level with consulting and education. Aspiring entrepreneurs and established companies successfully launch and grow their food businesses with Culinest’s help — from brainstorming, strategy, branding and marketing to research, PR and sales. Clients have gone on to win Vendy and sofi awards, increase sales and profitably expand, and have included Sarabeth’s, Sylvia’s, Crepini, Chocolat Moderne, Nuchas Empanadas and The Lobster Place.

Terry has been a repeat guest speaker on Food Network, for the Specialty Food Association and the International Restaurant Show, and regularly teaches business classes, seminars and workshops. She is in the Society of Fellows for the Culinary Institute of America, a KIVA Trustee, and has served as President of the Roundtable for Women in Foodservice (NY) and VP for both the New York Women’s Culinary Alliance and the International Wine & Food Society (NY).