“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.
Hello all!I am looking for some recommendations for a co-packer in Orange County, CA that has smaller minimum requirements. :) Preferably, a gluten free facility...Thanks for any help you might be able to provide!Continue
Started by Amanda Connelly in Manufacturing Jun 26.
Hi all - Looking to hire a publicist with a food emphasis to promote my baking mix line from Cherryvale Farms. Please forward any potential leads! Thanks, Lindsey RosenbergCo-Founder, Cherryvale Farms @CherryvaleFarmsContinue
Started by Lindsey Rosenberg in Web Marketing / Social Media Mktg / Consumer Engagement. Last reply by Lindsey Rosenberg Jun 24.
Hello everyone,I've spent weeks trying to find shared USDA organic certified commercial kitchen in Los Angeles area without any success.If anyone knows of such facility, please share with me.I am willing to travel 50 miles away from LA and more.Thank you.YanaContinue
Started by Yana Sletten in Manufacturing Jun 21.
Hi -I attended the A-Z class, and the Whole Foods workshop. I am working on the brand positioning statement that Dwight/Michel/Greg took us through (What are you making, for whom, functional benefits, emotional benefits, self expressive benefits).I am on version one of the exercise. Feel free to review and provide constructive feedback that I can incorporate. Thanks:) What is Short List?At Short List Foods we've created prepared foods that break down the barriers preventing us all from…Continue
Started by Jaclyn Coy in Marketing & Trade Shows Jun 20.
We are building out a 13,000 sq ft facility in Long Beach that will be Organic and Non-GMO Project certified. We currently manufacture ice cream and cookies, but are willing to consider other organic products -- preferably shelf stable or frozen. We will also have warehouse space available.We should be operational by January 15th.Continue
Hello Everyone,It's been a while since I visited our page but happy to announce that LB's retail product line is READY!I am thinking of doing the 2016 Fancy Food Show in San Francisco. I've been a visitor few times and it's a great show.Are there any other ways to reach out to buyers or shows to visit? Any suggestions? I would love to get in touch with a buyer from Target for instance.Thanks for your help!Continue
Hello everyone!I am very new to this page and really excited and amazed by all these resources!I am in the initial stages of launching a vegan, "gluten friendly" thumbprint cookie line and I have a few questions :)Does anyone have any resources for nutritional and shelf life testing? Also, on average what is an expected shelf life for a product (like a cookie) which a retailer desires? My product has no preservatives and is made of all natural ingredients so the shelf life is very short! I'm…Continue
Started by Amanda Connelly in Formulation & Ingredients Jun 17.
I'm on the verge of selling product and am trying to understand how I deal with resale issues. I am selling a chili sauce which I understand is not subject to a sales tax.When I am purchasing packaging materials (jars, labels), I think I should just pay the sales tax since when the product is ultimately sold there will be no tax paid. Jars and labels aren't food, so that's why I'm assuming I need to pay this tax.When I'm paying for raw materials through my co-packer, I don't pay a tax since…Continue
Started by John Avery in Accounting and Bookkeeping Jun 8.
Hi everyone,I own a small sausage company that is growing in the Los Angeles/OC area. We currently produce several varieties of sausage using pork. I am looking to partner with local farmers of heritage (Berkshire), and/or grass fed and/or organic pork. Does anyone have any suggestions? I know of Cook's in San Diego, however from a volume perspective, I am probably going to have to source from more than one farm.Any help or suggestions would be appreciated. Thank you!HelkiZeigler's SausagesContinue
Started by Helki A. Zeigler-Bruzzone in Formulation & Ingredients Jun 4.
Hi,I am looking for co-packers and food technologists who specifically work with organic, non GMO, and sustainable food in the southern California area. Any suggestions? Please let me know.Thank you!Continue