“The Food Maker Hub 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 Food Maker Hub 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 Food Maker Hub 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 Food Maker Hub 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 Food Maker Hub 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 Food Maker Hub have been informative and practical. I would encourage other members to attend as many as their schedules allow."
-- Chris Chun Denton, CEO, Ricebliss
“The Food Maker Hub 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 Food Maker Hub. ”
-- Elana Istrin Founder/CEO of Beach Bum Foods
The Food Maker Hub 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 Food Maker Hub offers seminars that are also very informative to the industry.”
— Linda Estrella Ikeda, CEO Jumpstarter Body Fuel, Inc.
Hi all! I'm looking for a shared kitchen in which to produce my organic and vegan ice pops. Ideally, I'm looking for a commercial kitchen space where I can rent or sub-lease part of someone's existing kitchen. I would love to work at a place like LA Prep but unfortunately that is currently out of my budget. My email address is firstname.lastname@example.org. Thanks in advance for any suggestions you can send my way! Continue
Hi All,A couple of things!I'm a co-founder of an organic start-up developing/producing a range of different products from frozen entree, beverages, dairy free ice creams.1). I'm attending Expo West in March 2017, is there anyone in the greater LA area that has an ice cream machine we could rent for a day to produce our samples for the show?2). Does anyone know of a certified organic kitchen anywhere in LA suitable for Ice-cream production (blast freezer, freezer storage space.)I've seen…Continue
Started by Amber Stafford in Manufacturing Feb 2.
Hi All, I am looking for a recommendation to a food scientist (ideally with experience in frozen desserts) in LA or within driving distance of LA. Any pointers are helpful! Thanks!Continue
Started by Mariana Ferreira in Formulation & Ingredients Dec 15, 2016.
As you know, the FDA doesn't require the use of any particular font (but urges Helvetica), and we wanted to see what consumers thought of a nutrition facts label in Helvetica versus Arial. You can read the analysis and explore the survey data on your own here!…Continue
Started by Daniel Quach in Packaging & Labeling Dec 15, 2016.
Hi Food Maker Hub -Do you know of any restaurants that might be open to having me use their ice cream machine to make small batch ice cream products for my frozen dessert company a few days a month? :) Or any shared kitchens that have stuff like that for rent by the hour? Thank you! email@example.com Continue
Hi All! Looking for a co-packer to bottle sauces and condiments, but also has large scale dehydrating capabilities. I'm located in Los Angeles and local would be great, but not necessary. Thanks!Continue
Started by Emily Williams in Manufacturing Nov 20, 2016.
Hello All,Curious on what the best method is to keeping a granola type product properly dehydrated and fresh. I understand that oxygen and moisture are both factors that have an impact on the overall flavor and shelf life. After doing some research of my own i'm finding that Silica packets are comprised of Silica gel that remove moisture of various products. An oxygen absorber, removes the oxygen. I would like to keep the product the freshest possible with the longest shelf life possible. Your…Continue
At Menutail, we've written a primer on some of the changes, and some of the decision paths that trigger different rules and label types. Even if you aren't using Menutail, some of the workflows will be useful if you are generating these labels by hand. Also attached is a PDF of the same document.…Continue
Started by Daniel Quach in Packaging & Labeling Oct 7, 2016.