Packaging claims are an important marketing tool for food companies. During this talk, food policy attorney Rebecca Cross will discuss how brands can use language to stay in the good graces of the FDA and avoid legal challenges from competitors and Big Food. 

Join operations guru Mark Haas of the Helmsman Group as he walks us through surefire methods to enhance margins in your food startup. Learn the difference between markup and margins, how to accurately track your cost of goods, and strategies for pricing your products to ensure profitability.

Join Global Capital Markets Principals Erica Riel-Carden and Conor Riley as they share the basics of what you need to know to build a capital strategy.

As a food entrepreneur, it can be challenging to understand how and when to approach investors, let alone what they are looking for. The whole process can feel very opaque.

Ensuring your package falls in line with official rules and guidelines can require hours of Googling and note taking, and even then — despite your sincerest efforts — walking the tightrope of compliance can be a treacherous journey.
 

We know food startups have a lot of questions when it comes to talking with buyers. While there's no magic formula, Patrick Wyman, regional coordinator for Whole Foods NorCal + Reno, has plenty of insight on what works when approaching buyers from his stores.

Every food startup needs to figure out how to grow sales. But is hiring a broker the right strategy for every food business?

Join operations guru Mark Haas of the Helmsman Group for drinks and a Q&A on anything and everything related to co-manufacturing.

Retail is crowded, can be expensive, and is often a difficult place to gain trial and repeat purchases. Matching a brand and its products with the optimal channel is critical to the acceleration of growth.