From Kitchen to Market: Selling Your Gourmet Food Specialty (Sell Your Specialty Food: Market, Distribute & Profit from Your Kitchen Creation) Review

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(More customer reviews)Having owned a specialty food store, and having developed a unique food product that distributors were interested in marketing through convenience and other specialty food stores (including McDonald's Express) I can attest to the accuracy of most of this book.
If you are already producing a great tasting product in a restaurant or Deli and making a living, you probably are wise to concentrate on expanding your retail business. If, however, you are tiring of the daily grind of running a small retail business, but wish to concentrate on producing your product rather than serving it to the public, then you probably have considered wholesaling.
Your wholesaling options are numerous. For marketing through supermarkets I advise you to thoroughly read Packaged Facts book, How To Get Your Product Into Supermarkets.
First, though, you should try marketing through more specialized channels. Health Food Stores, C-stores and nearby deli's and local grocery stores. In such cases you will absolutely need this book and will find it saves you serious bucks and a lot of questions posed to distributors, health officials and your suppliers. I know, because I spent months researching the options and not finding half the information that this book so succinctly provides.
Note: I had so little success finding the information that I chose to team up with a businessman and I became vice president of Billy Bob's Pot Pies in Canby, Oregon. The ill-fated franchise attempt resulted in me returning to work in the Middle East so I could save enough bucks to start producing my meat pies for specialty markets....

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Food Trucks: Dispatches and Recipes from the Best Kitchens on Wheels Review

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(More customer reviews)Food Trucks gives an education, a few recipes and a few specific trucks to look for in various cities.
The cities were chosen as locales with high numbers of street food vendors.
The book is divided into west coast pacific, pacific northwest, midwest, south and east coast. The number of food trucks covered range from 13 in Los Angeles to one in cities such as Milwaukee, Madison and Minneapolis, Marfa, Texas, New Orleans, Durham and Portsmouth. Strange to have cities chosen as street food regions to only have one food truck selected. Other cities covered are; Washington, New York, Philadelphia, Miami, Austin, Kansas City, Chicago, Seattle, Portland, Oregon, San Francisco and Oahu.
There is information on the individual trucks and how they started. Side bars tell where interesting side dishes can be obtained - these have the addresses, the food trucks also have their web sites and how to twitter them.
This really is not complete enough to be called a guidebook considering the amount of food trucks out there now and it really isn't a cookbook. It has about 45 recipes from various food trucks.
It's an interesting look at what has really been a long time method to sell food in metropolitan areas.


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With food-truck fever sweeping the nation, intrepid journalist Heather Shouse launched a coast-to-coast exploration of street food. In Food Trucks, she gives readers a page-by-page compass for finding the best movable feasts in America.From decades-old pushcarts manned by tradition-towing immigrants to massive, gleaming mobile kitchens run by culinary prodigies, she identifies more than 100 chowhound pit-stops that are the very best of the best. Serving up everything from slow-smoked barbecue ribs to escargot puffs, with virtually every corner of the globe represented in brilliant detail for authentic eats, Food Trucks presents portable and affordable detour-worthy dishes and puts to rest the notion that memorable meals can only be experienced in lofty towers of haute cuisine. The secrets behind the vibrant flavors found in Vietnamese banh mi sandwiches, Hungarian paprikash, lacy French crepes, and global mash-ups like Mex-Korean kimchi quesadillas are delivered via more than 45 recipes, contributed by the truck chefs themselves. Behind-the-scenes profiles paint a deeper portrait of the talent behind the trend, offering insight into just what spawned the current mobile-food concept and just what kind of cook chooses the taco-truck life over the traditional brick-and-mortar restauranteur route. Vivid photography delivers tantalizing vignettes of street food life, as it ebbs and flows with the changing demographics from city to city. Organized geographically, Food Trucks doubles as a road trip must-have, a travel companion for discovering memorable meals on minimal budgets and a snapshot of a culinary craze just waiting to be devoured.

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Sell Your Specialty Food: Market, Distribute, and Profit from Your Kitchen Creation Review

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(More customer reviews)I'd give this seven stars if so many were available!
Mr. Hall has done a remarkable job to take a complex subject and break down into easily understood advcie without getting bogged down into cliches or pie-in-the-sky hyperbole.
I have searched far and wide and have found three terrific volumes, but this one is the best of the three and is the only one available on Kindle. Note that I once had a bakery in which one of my signature products was franchised in Oregon using the moniker Billy Bob's Pot Pies. Although the franchise effort was ill-fated, as vice president of the corporation, I learned a good deal along the way.
I also learned why, these days, beginning franchises is all but dead unless you have really deep pockets. I also learned why trying to breaking into supermarkets is even deader than franchising.
Thus, Sell Your Specialty Food is my pick for food producers hoping to break into wholesale food marketing in any format, but readers and researchers also should read Selling My Food To supermarkets; Kitchen To Market; Gourmet To Go - C. William Anderson, aka Travis C. Ward.

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Artisanal. Organic. Fair Trade. Natural. Handmade. Consumers are clamoring for quality and taste, and there is a growing trend toward organic foods and international food. With an annual growth rate of 11 percent, the opportunities to sell and market specialty gourmet foods are greater than ever. Almost 75 percent of the nation's consumers now buy these upscale foods, compared to 64 percent just one year ago. In Sell Your Specialty Food, Stephen Hall outlines every food marketing opportunity and then supports entrepreneurial action with detailed guidance. Whether you own a business or you are thinking about starting one, Hall will show you how to:
Identify a winning product and its most appropriate markets.
Get your product ready to market.
Advertise, promote, and sell your product.
Create your own success niche. Professionalize your business.
Also included is updated information about the role of the Internet, health and organic food markets, the latest government regulations and technological advances, and contact information for dozens of valuable resources.
Fully updated and revised, readers will learn about the latest trends in the field, including organics and the green market industry, and so much more to make their business a success.

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