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Event Details

SHELF MASTERY: How Food Manufacturers Stay on the Retail Shelf

When:
Tuesday, July 17, 2018 9:00 AM - 3:00 PM
Where:
Off Campus
Description:

Food innovation is hot—and competitive. In recent years, the sector has attracted more attention and more participation from start-ups, media, investors and industry giants alike. New food entrepreneurs are attracted to and enter into food production because they are passionate about what they make and want to launch more natural, healthier and better-for-you products. Unfortunately, many entrepreneurs may not be prepared for the realities of entering this market. That’s why we created Shelf Mastery—a unique course designed to help small businesses better understand and navigate the unique aspects of the retail supply chain.

The curriculum is based on in- depth, field research and introduces a framework intended to help entrepreneurs examine and choose between strategies, opportunities, business models, and operational plans—at every stage of growth within their business.

Workshop Structure: The workshop curriculum combines conceptual presentations, group discussion and interactive exercises to fully engage participants and create a rich, educational experience. In each of four modules, one each week for four consecutive weeks, we will focus on the following subjects.

Module 1 - market players, supply chain and trade relations

Module 2 - operations and financial concepts

Module 3 - trade promotion, consumer promotion, marketing plans

Module 4 - carrying the vision

Who will benefit from attending this course:

-graduates of the Texas State SBDC "Get Shelf Made" class

-early-stage and growing packaged food businesses selling in retail outlets beyond the Famers' Market

-other CPG companies that sell via 3rd party retail

Instructors: Peg Richmond is a Senior Certified Business advisor at the Texas State SBDC. During her seven-year SBDC tenure, Richmond has focused her efforts with technology and food/consumer packaged goods (CPG) manufacturing companies. She has well developed expertise in business development, marketing, branding/messaging, retail operations and financial analysis.

In 2014, Richmond began in-depth research to better understand food manufacturers’ needs and to develop new training for entrepreneurs who have reached the retail shelf. She is a certified facilitator of Get Shelf Made, licensed curriculum for early-stage food innovators, and has helped dozens of clients in every phase of the food manufacturing cycle.

Prior to joining the SBDC, Richmond owned her own consulting firm, where, in a single year, her work earned more than $30M new business for clients. As a corporate executive, Richmond led North American operations for a $5M, UK-based technology portfolio and helped grow a start-up Smart Grid business unit to $20M in annual sales. Richmond holds an MBA from Indiana Wesleyan University and both a Master of Arts and Bachelor of Fine Arts from the University of Texas. She has completed specialized study in supply chain, public communications, issue management and business analysis. She also has high hopes of being a competent cello player—someday...

Shelf Mastery is a 2-day course being presented on Tuesday, July 17, 2018 AND Wednesday, July 18, 2018 from 9:00 am - 3:00 pm on both days (lunch included). Seating is limited so register early! Early bird registration expires June 30th! Standard registration is $299, effective July 1, 2018 until class begins.


Cost:
See link for more information!
See:
https://utsa.neoserra.com/conferences/28283
Sponsor:
Contact:
No number available
Calendar:
Small Business Development Center
Categories:
Community Service, Conference, Training
Audience:
Faculty, General Interest, Graduate Students, Staff, Undergraduate Students