February 20th, 2018
8:30am-5:00pm
Bellingham Technical College, Settlemeyer Hall

WORKSHOPS

Marketing 201  – Know Your Customer, Grow Your Business

with Davey McHenry, The Hartman Group

Who is your target customer and what’s the best way to reach them? Davey McHenry will introduce us to the most important customer segments for local food businesses and the power of narrative to connect with, and sell to, consumers today through a variety of channels. The foremost authority on consumers, culture and trends, the Hartman Group delivers leading-edge research, analysis and consulting services to help food and beverage brands.

What Buyers Want – Demystify Growing your Wholesale Market

  • Kether Scharff-Gray, Acme Farms + Kitchen
  • Holly Bevan-Bumford, Good to Go Meat Pies
  • Dirul Shamsid-Deen, Bellingham Cider Co.
  • Joshua Jackson, Community Food Co-op
  • Facilitator: Tim Terpstra, Ralph’s Greenhouse

You’re working hard growing the best veggies, perfecting your artisan product, or harvesting the freshest fish – and now it needs a market. Listen in on this robust panel of wholesale buyers as they talk through their preferences, priorities and pet peeves around procuring local products of all kinds, from building relationships to production agreements.

Building the Perfect Circle – Growing a Locally Sourced Menu + Downsizing Food Waste

  • Dustin Ronspies, Art of the Table
  • Christy Fox, Evolve Kitchen & Chocolate Lounge
  • Mark Peterson, Sustainable Connections

Two of the top food trends for 2018 are 1) hyper-local sourcing and 2) low-waste cooking. New terms such as “from seed to stem” are popping up and reflect growing consumer demand for dining experiences that are good for the environment (and our pocketbooks). Hear from two well-rounded chefs

Entrepreneur Hot Seat Panel

  • Wes Hermann, Woods Coffee
  • Azizi Tookas, Brandywine Kitchen
  • Harley Soltes, Bow Hill Blueberries
  • Maria Stavrakas, Dandelion Organic Delivery
  • Renee Bourgault, Breadfarm
  • Facilitator: Diana Ambauen-Meade, Scratch and Peck Feeds

Rome wasn’t built in a day. Neither were these thriving food businesses. From farmers market stands to brick and mortar establishments, one location to many, ideas to inception, there’s hiring employees, dealing with permits and taxes, endless marketing decision, and many joys and lessons learned.  Sit back and let our lively panel take you on a journey, exploring the thrilling paths and pitfalls of starting and growing a food business.