So, you’ve been in negotiations with wholesale buyers for months. They say they love your products, but you can’t get them to place that first order and start carrying your line. You know that if they took a chance on you, your products would fly off the shelves, but you don’t know how to get them to take that leap…

It’s time for Retail Ready, an online course specifically designed to help amazing producers land and grow amazing wholesale accounts.

Enrollment is now open! Check out the Details here: www.alliball.com/retail-ready-course-waitlist

Retail Ready will run again from August 28 to Sept. 22, 2017.

Get A $100 dollar discount by using the code SCIENCE17 at checkout! 

For producers looking to understand the behind the scenes of wholesale, gain clarity on what a Buyer thinks through as they consider new product lines for their shelves, finally decide if they’re ready for adding a broker or distributor, and confidently outline their steps for growth in 2017, Retail Ready is here for you.

After completing Retail Ready, you will:

  • Finally have a business plan that came together easily, without blood, sweat and tears, and guides you in decision making for your business
  • Have a clear game plan on how to increase your wholesale accounts- outlining what to focus on first, and how to make the right choices the first time around
  • Have Buyers knocking on your door, asking to bring in your product line
  • Get wholesale accounts to say “Yes!” to carrying your products after the very first interaction- no more back and forth for weeks, wondering when they’ll bring in your brand
  • Understand what makes killer marketing material- shelf talkers, promotional material and a sell sheet- and be proud when you see them on the shelf
  • Articulate and leverage what makes your product stand out on the shelf & finally gain understanding on who is actually buying your product… plus how to use that information to gain more sales
  • Happily make sales calls and pitch to new accounts, knowing that you sound polished & confident as you talk about your brand
  • Understand whether adding a broker or distribution is the right choice for you in your current stage of business – so that you continue to grow and start making money
  • Totally feel comfortable negotiating wholesale costs with Buyers, and have a clear picture of how much you’re actually making in your business
  • Have other food producers contacting you, asking “How did you do it?” as they see you gain more and more wholesale accounts

This four week, live online course runs fromAugust 28 to Sept. 22, 2017 and is uniquely positioned to help you rapidly assess, understand & grow your food business through homework assignments, conference calls, a private online group, and unlimited email support.

Join Food Industry Consultant and former Bi-Rite Market Grocery Buyer Allison Ball this fall to take your business to the next level.

Get A $100 dollar discount by using the code SCIENCE17 at checkout! 

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Yesterday I had the opportunity to attend BonAppetech  #GoodFoodInnovation conference held at the Innovation Hanger space right by the Palace of Arts (San Francisco). I only was able to attend the mini expo and new idea pitches but that was enough to give me a sense of who the up and coming superstars are in the food “space”!

I should probably clarify for myself and for those reading this blog that Food Tech does not mean what a food scientist thinks it means. For people like me (food scientists) Food Tech means “Food Technology” which means chemistry, microbiology, product development, and so on. But in the bay area “tech” has a whole other definition. Food Tech can be anything in the “food space” and that includes recipe apps, virtual food hubs, a new line of mercury-tested tuna fish , or an “app” that allows businesses to donate their unused food to local shelters and get a tax break.

Its always a bit surreal for me to walk through these events feeling like I am just on the outer fringe of what these innovators are doing. The were very few finished food products (a few energy bars and some concentrated water flavors) and the ones I did see were not particularly impressive but I learned that its not about the product, but the ideas behind it- the product is just a tool to push the concepts forward.

What WAS impressive were the forward thinkers who presented their ideas to the audience, like Edibags-a company that makes edible forks out of pressed sorghum and Hopsey, a company that delivers affordable gourmet beer to your house.  I got to eat some chocolate pudding with these edible spoons- they are VERY durable and are being designed for food service.

“Food Tech” is not about food science technology but about new ideas and innovations that are being executed by young start up companies that will help transform the way we eat, create and interact with our farms. These ideas are still in early stages and eventually the food tech start ups will probably need a “food technologist” to help them expand their ideas into a reality. I hope to be a part of that next phase!

If you live in the bay area, check out the meet up groups called “food tech”. I joined them because I thought they would be food science groups (but I forgot that MOST food scientists are locked up in big food companies and don’t go to sharing meet up group type events-) so instead of finding fellow food scientists, I found other food people in a space that is pushing ideas and concepts to change the way we eat!