“The Fine Foods Group has been an enormously helpful resource for my business, Beachy Cream. The advice I’ve received from speakers at the educational seminars, the contacts and the exchange of ideas between members is invaluable. Michel Algazi offers members a wealth of information, not available anywhere else, that is taking my business to another level. I wish I had known about this group earlier as I would likely have saved a lot of time — and money!”
— Ann Ryan, CEO - Beachy Cream
"The Fine Foods Group is a wonderful idea. It is a great resource of information and is nice to have the support of other entrepreneurs. Michel is very knowledgeable and willing to share his experience."
-- Gail Chester, Lively Up Your Breath, LLC
“Thank you so much for creating the Fine Foods Group and taking the time and energy to organize all these awesome presentations that I have been able to attend. The amount I’ve learned so far is immeasurable and has really validated my dreams and passion as a food artisan. Thank you again and I look forward to seeing you at the next one!”
— Daisy Romero, CEO - Mascaro Family Foods
“As someone with no food & beverage background, The Fine Foods Group has been an amazing resource in launching my business! By networking within the group and attending some of the educational work shops I was able to connect with the Whole Foods buyer that I’d been trying to reach for over a year! For anyone starting a food or beverage business I would highly recommend joining!”
— Jayla Siciliano, Founder - Bon Affair
"As a small, start up business in the food industry, the FFG has been very helpful in networking with other similar start up entrepreneurs. With so much to learn in food business, the seminars offered through the FFG have been informative and practical. I would encourage other members to attend as many as their schedules allow."
-- Chris Chun Denton, CEO, Ricebliss
“The Fine Foods Groups has be essential in advancing my business, Beach Bum Foods,LLC. Because of the Fine Foods Group, I was able to make critical connections with the Local Foragers at Whole Foods Market. Now my lentil avocado dips are selling at Whole Foods Markets in the LA area! I was also able to form relationships and friendships with other entrepreneurs going through the same challenges and hurdles of running a food business. Thank you Michel and the Fine Foods Group. ”
-- Elana Istrin Founder/CEO of Beach Bum Foods
The Fine Foods Group has been an invaluable resource for Fruigees throughout our entrepreneurial adventure. Having a responsive, accessible, and supportive network filled with seasoned vets and start-ups alike has been instrumental to Fruigees' success.
-- Josh Kahn and David Czinn, co-founders, Fruigees, Inc.
I did learn a lot about food manufacturing, and networking was also one of the benefits of being a member of this organization.
Michel was very helpful. The Fine Food Group offers seminars that are also very informative to the industry.”
— Linda Estrella Ikeda, CEO Jumpstarter Body Fuel, Inc.
Hi All,Looking for a copacker of cooked sauces that is whole foods approved, reliable and communicative - also reasonable prices for batches on the smaller side.Any suggestions are appreciated.Thank you! :)Continue
Started by Daisy Romero in Manufacturing 9 hours ago.
Hello all,I am seeking air-conditioned commercial kitchen space for my chocolate production. Many thanks for your feedback!CatherineContinue
Hello,I'm being considered by a distributor and need to give him a spec sheet, but I have no idea what that is - my copacker was no help either. What terms need to be defined on this item exactly?Thank you!DaisyContinue
I need to put minimums and shipping/delivery charges for my wholesale accounts on my sales sheet. Can anyone advise? Thank you.Continue
Hi there,I was wondering if you make your product in one location in bulk, and it's packaged in a second location (in individual bags) what location would you put on your packaging under the section where you write your city and zip code.Thanks very much!Continue
Hi-I have a fulfillment center in L.A. (Santa Fe Springs, CA) and need product delivered (cheaply) from there to Bay Area (Peninsula) distributor. A specialty food store in N. CA has ordered product and need to get it up there fairly quickly. Any suggestions would be so helpful. Thanks,Sydney, CEO, Love'illyContinue
Just had a photo shoot with Leslie Rodriguez, www.leslierodriguez.com. She did an amazing job on the pics and the styling. I had most of the props, setup ready but she re-styled it to look great. Will be on my website soon. In the meantime, check out her website. She was extraordinarily reasonable and she did the styling for me!Continue
Started by Nadine Weiss in Web Marketing / Social Media Mktg / Consumer Engagement Oct 9.
Hi all,I am currently in the process of applying for my cottage food operator permit, but after the new approved foods list was released, it really didn't help me at all (European buttercreams are still not allowed, and neither is ganache.)Because of this disappointing turn of events, I am hoping to find a commercial kitchen to either share with another person or rent outright for less than what Chef's Center charges. If I can't find a space cheap enough, I'll only be able to use the space…Continue
Hi everyone,I'm searching for a gluten-free co-packer for my Morsels and Mix. Any suggestions and/or contacts are MORSELICIOUSLY appreciated.Please firstname.lastname@example.orgThank you,MoContinue
Hi Friends,*I am looking to jar my product. There are normal jars and more choice jars. I am deciding what to go with. The recent thread on gross margins is shedding some light on this.*The nice ones are $.96/eaThe more standard ones are $59/ea(with lids)*This $.37 difference is not huge at a glance, except that if my cost is $.37 higher and there is:1. profit margin for me (40%)2. markup by the distributor (25%)3. markup by the retailer (40% or 50%)*Then that $.37 cents turns into an…Continue