Getting Local Product to the Lucrative foodservice marketplace
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Transcript of Getting Local Product to the Lucrative foodservice marketplace
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Richard Saxe Findlay Foods (Kingston) Ltd.
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A bit about Findlay Foods’ program The state of local food in eaters’ minds The local food supply chain to foodservice A case study: s2s
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“A farming magazine for media professionals”
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50 km radius 100 km radius Ontario Ontario plus 50 km into adjacent
borders (Que, NY, Man) Canada?
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FARMGATE / CSA
FARMERS’ MARKET
LOCAL DELIVERY
ABBATOIR
SALES BARN
Producer: Is your market saturated?
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Specialized receiving and re-distribution facilities needed
Perishability / wastage Availability / seasonality
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Direct to eaters (retail) Foodservice route
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Cut & wrapped beef becomes 28 or perhaps 80 day aged striploin
Pork bellies become artisanal bacon Green beans get pickled Eggplant and peppers become antipasto Milk becomes cheese Grain becomes gluten free pasta
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Findlay Foods local Distribution Area. From Oshawa to Ottawa, from Peterborough to Prince Edward County
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Prohibitive cost Regular availability Remote pickup locations Standardized portions Lack of packaging and/or nutritional info No marketing support
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Mike McKenzie
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SKU attribution into the ‘system’ Training of sales staff, incentives Price lists, retail, wholesale Descriptive brochure Sales aids Sampling program Retail displays Community events
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Ride-with program Product tasting and
familiarity Packaging and code listings Available margins
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-What’s charcuterie? -Is it too expensive?
-How do I sell it?
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Will you be prepared?
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Do you have a marketable product? Determine what sector of the ‘eaters’ you
want to sell to. Consumers or foodservice? Are you and your products ready?