In this episode with Sean McGrath, we’ll shine a light on what should be considered when trying to get our products on retail shelves. What are the pros? What are the cons? We’ll also be discussing the trends you should be aware and how you can take advantage of these trends.
Sean McGrath holds a Food Science degree from Virginia Tech, and a Culinary degree from Le Cordon Bleu. Sean managed the Sara Lee Culinary Department for 10 years and then started his own company Chef2Shelf.com after realizing there was a need for fellow chefs, restaurants, and food companies to extend their product lines.
Success Quote or Mantra
“Always be resourceful.”cts to retail shelves
What are the benefits to getting your poducts in retail?
- Additional channels of revenue.
- Saves on labor
Commonly overlooked issues to consider.
- Shelf life/required refrigeration.
- Easily reproduced
- bandwidth- Do you have the time to take on this project
Tends to leverage in 2018.
- Clean label
- Locally sourced
- natural alternatives
- Healthy Snacking
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An invoice payment automation platform that caters to the food industry. Sourcery saves businesses time and money with paperless invoice management, simple payments, and analytical solutions. Spend that new found time doing what matters, taking care of your employees and guests.
Thanks for Listening!
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Huge thanks to Scoot McGrath for joining me for another awesome episode. Until next time!