Ancillery+Event+Info

 **Move Ahead with New Ideas!**  Seminars, Tastings, Tours, Roundtables //NOTE: Admission to educational programs at the Fancy Food Show is not included in the price of the badge and must be purchased separately.// ** If you are new to the specialty food industry and interested in diving in head first, then this is the package for you! Take some of the guesswork out of what sessions will meet your needs and save over 10% in this discounted value pack where you’ll receive a bonus ticket to our sofi awards ceremony on Monday pm in addition to two full days of education leading up to the Show floor opening on Sunday. THE BASICS all day on Friday and Start Up Saturday sessions, all day on Saturday with lunch included on both days. Please see individual course descriptions for more information. All you’ll need to add is your badge!
 * Friday, June 26 – Tuesday, June 30**
 * Friday, June 26 [|REGISTER NOW] ** ||
 *  New to Industry Value Pack

//NASFT Member Price Before 6/26: $315 Non-Member Price Before 6/26: $500 NASFT Member Price Starting 6/26: $400 Non-Member Price Starting 6/26: $585//** ||
 * TIME/PRICE || TITLE || MODERATOR** ||
 * **8:30-3:30pm**

 //NASFT Member Price Before 6/26: $130 Non-Member Price Before 6/26: $230 NASFT Member Price Starting 6/26: $145 Non-Member Price Starting 6/26: $245// || **The Basics: The Business of Specialty Foods**
 * Workshop/ Networking Lunch**

Geared for producers, marketers and importers of specialty foods, this workshop positions specialty foods within the larger industry, provides a history of specialty foods in the U.S., and covers various trade segments (brokers, distributors, retailers) and how they function in detail. Delivered by a panel of successful specialty food manufacturers, the workshop tackles these topics:

• Understanding the Past, present, Future of the Specialty Food Industry, its Key Segments and Standards • Working with Brokers and Distributors: Roles, Rules and Relationships • The Ins and Outs of Selling to Supermarkets and Specialty Retailers • Protecting Your Profit: Pricing Your Product and Extending Credit • Marketing to the Trade: maximizing Promotions, Shows and Other Activities

You will leave with an information- packed workbook, a clearer understanding of the industry, and real-world answers to your questions. || //Speakers: Ann Daw, NASFT; Jack Acree, Alexia Foods; Cara Figgins, PARTNERS, a tasteful choice company DBA Partners Crackers; John Roberts, Blackpoint Management; Tom Brown, LesserEvil Brand Snack Co. Moderator: Ron Tanner, NASFT// ||
 * **6-10:30 pm

Gastronomic Edutainment/Cooking Class**

NASFT Member Price Before 6/26: $110 Non-Member Price Before 6/26: $140 NASFT Member Price Starting 6/26: $135 Non-Member Price Starting 6/26: $155 || **Cooking Class: Essentials of Emilio - Romagna**

(Classes held at ICE: 50 W 23rd St, 12th fl. Transportation is your responsibility)

Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agriculture regions of Italy. It is known for its homemade pasta, chestnuts, balsamic vinegar, Parma ham, and Parmigiano-Reggiano, among a wealth of other products. While enjoying local wines such as Sangiovese and Barbera, you will learn to make traditional dishes that include Beef Carpaccio with Balsamic Vinegar; Brodetto (fish soup); Maccheroncini al Prosciutto (tagliatelle with ham); Piadina (traditional bread folded over cheese and greens); Cotechino con Lenticchie (sausage with lentils); Stufato d’Agnello (lamb stew); Polenta with Mushroom Ragu; Sautéed Spinach with Butter and Parmesan; and Zuppa Inglese. || //Presented by: The Institute of Culinary Education// || ****- Taking Your Products to the Marketplace - Marketing Basics for the Entrepreneur - Money Matters Because it Does - Understanding Pricing for Beginning Manufacturers**
 * <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**Saturday June 27 <span style="color: rgb(255, 255, 0);">[|REGISTER NOW] ** ||
 * <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**<span style="color: rgb(51, 51, 153);"><span style="color: rgb(0, 0, 0);">NEW: Start Up Saturday Series includes FOUR seminars:

//NASFT Member Price Before 6/26: $200 Non-Member Price Before 6/26: $280 NASFT Member Price Starting 6/26: $270 Non-Member Price Starting 6/26: $350//

//**Each of these sessions can be purchased separately, but when purchased together, lunch is included.** <span style="color: rgb(51, 51, 153);"> // ||
 * <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**8:30 – 10am**

//NASFT Member Price Before 6/26: $45 Non-Member Price Before 6/26: $65 NASFT Member Price Starting 6/26: $60 Non-Member Price Starting 6/26: $80// || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**<span style="color: rgb(51, 51, 153);">Part of the Start Up Saturday Series **
 * Taking Your Products to the Marketplace**

Explore important business issues that will help you take your product concept to the retail shelf. Join a legal expert, co-packer and retailer and learn from the pros about best practices for getting your product concept off of paper and on to the shelf. Hearty Q&A at conclusion of presentation || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">Speakers: BEnjamin Aquilina, Vicotira Packing; Emilio Mignucci, Di Bruno Bros; Moderator & Speaker: Marsha Echols, NASFT Legal Counsel || //NASFT Member Price Before 6/26: $45 Non-Member Price Before 6/26: $65 NASFT Member Price Starting 6/26: $60 Non-Member Price Starting 6/26: $80// || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**<span style="color: rgb(51, 51, 153);">Part of the Start Up Saturday Series Marketing Basics for the Entrepreneur** You’ve got the location, the product and an idea that can’t miss…but how do you let the world know that you’re open for business? This beginning marketing workshop discusses the importance of the often over-looked marketing plan for the self-employed or small business owner: how and when to advertise, positioning yourself as “an expert” in your field, your own website/domain, when and if you want to use coupons and getting FREE press. Bring along your ideas and be prepared to discuss || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">//Speaker: DeAnna Radaj, Bante Design LLC & 3E Products// || //NASFT Member Price Before 6/26: $45 Non-Member Price Before 6/26: $65 NASFT Member Price Starting 6/26: $60 Non-Member Price Starting 6/26: $80// || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**<span style="color: rgb(51, 51, 153);">Part of the Start Up Saturday Series **
 * <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**10:30 am – 12:00 pm**
 * <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**2-3:30 pm**
 * Money Matters Because it Does**

Money Matters covers the financial impacts of the various components of starting and running a specialty food business. Ideal for start-up manufacturers. Learn valuable tips on how to save money and also ways to avoid costly mistakes. In the tight economy we’re currently in and will probably be in for some time, managing cash flow will continually be a high priority in order to maintain a healthy business, manage growth and avoid financial hemorrhaging. Learn ways to keep your business from becoming the next failure due to poor cash flow. Learn how to understand and analyze the financial implications of various expenditures. Topics will range from cost-saving strategies in the start-up phase to production runs, label runs, shipping methods, trade & consumer shows and the always popular topic on distributor chargebacks || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">//Speaker: Terry Brown, Wing-Time// || //NASFT Member Price Before 6/26: $45 Non-Member Price Before 6/26: $65 NASFT Member Price Starting 6/26: $60 Non-Member Price Starting 6/26: $80// || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**<span style="color: rgb(51, 51, 153);">Part of the Start Up Saturday Series **
 * <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**4:00 pm - 5:30 pm**
 * Understanding Pricing for a Beginning Manufacturer**

Aimed at those who are just getting started, or in the business less than 2 years, who want to learn the intricacies of pricing in the specialty food industry. Learn about starting from Cost of Goods to establish various pricing levels: wholesale, distributor, private label, and export. Discuss freight and how this affects your final cost. Understand the margin structure for your company, as well as the distributors and retailers you'll be working with. Practical, hands-on examples will be provided -- bring a calculator as we run the numbers on multiple pricing scenarios. In addition, we'll discuss common pricing pitfalls and steps you should take to be sure you're protecting your profit margin and growing safely || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">//Speakers: Jonathan Milo Leal, Milo’s Whole World Gourmet// ||
 * <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**8:30 am - 12:00 pm**
 * Workshop**

//NASFT Member Price Before 6/26: $60 Non-Member Price Before 6/26: $85 NASFT Member Price Starting 6/26: $75 Non-Member Price Starting 6/26: $100// || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**Specialty Food Retailing: The Fundamentals**

This workshop that focuses on the basics of specialty food retailing will help entry level entrepreneurs critically analyze opportunities and resources available. Through a series of instructor-led segments and breakout sessions, you will leave with the tools necessary to create and grow a successful specialty retail venture || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">//Speakers: David Grotenstein, Union Market; Robert Heiss, Cooks Shop Here// ||
 * <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**2:00 pm - 5:30 pm**
 * Workshop**

//NASFT Member Price Before 6/26: $60 Non-Member Price Before 6/26: $85 NASFT Member Price Starting 6/26: $75 Non-Member Price Starting 6/26: $100// || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**Turning Customer Service into Customer Delight** Customer service is not enough to survive and prosper in the current economic climate. You need to achieve the next step, namely creating a truly Delightful Customer experience. This will be a key differentiator in Specialty Foods, whether you are a retailer, distributor or manufacturer. We will present the key elements of Customer Delight, including what is your core business, your vision, keeping “close” to your customers, managing the customer’s experience. Examples are taken from successful food companies. Although the majority of organizations say they understand customer experience management, less that 1/3 exercise any tangible Customer Delight strategy… creating opportunities and a competitive advantage for your company! This program will help you craft a vision to successfully manage your customer’s experience. The key deliverables of this program will strategically integrate Customer Delight into competitive strategies, key business objectives, profitability, ROI, and market share. Participants will walk away with a valuable workbook of examples and tactical worksheets to develop their Customer Delight Program. || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">//Speaker: Dom Celantano, Celantano & Co.; Esther Psarakis, Demeter’s Pantry/Taste of Crete// || Bus Tour**
 * <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**10:30 am - 5:30 pm

//NASFT Member Price Before 6/26: $110 Non-Member Price Before 6/26: $140 NASFT Member Price Starting 6/26: $135 Non-Member Price Starting 6/26: $155// || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**Brooklyn Food Tour - Fahgettaboutit!**

This tour into one of the most talked-about boroughs of NYC, the red-hot Brooklyn! Participants will visit Brooklyn’s Chinatown, Sunset Park’s Mexican neighborhood, Brighton Beach and its many Russian delicacies, boardwalk and beach, along with Red Hook for its evolving and eclectic food options. Stops to include: Bus Tour**
 * Pacificana – yum cha & dim sum
 * Family Dumpling – dumplings & made-to-order pancakes
 * Tacos Matamoros – chicken tacos & refrescos
 * M & I International Food – Russian shops, taste meat varnichki (dumplings)
 * Red Hook ballfield food vendors
 * Key Lime Pie Co. at Pier 41 || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);"> ||
 * <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**2:00 pm - 5:30 pm

//NASFT Member Price Before 6/26: $70 Non-Member Price Before 6/26: $95 NASFT Member Price Starting 6/26: $85 Non-Member Price Starting 6/26: $110// || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**Tour: Cheese Havens of NYC**

This cheesy and delightful tour will be lead by a cheesemonger at Murray's Cheese on Bleecker Street. She graduated from a Pastry Arts Program and worked in Jean-Georges Restaurant kitchen and has been a marketer for Campbell's, Pepperidge Farm, Kraft, and Smirnoff, among others. Stops to include: • Artisanal – how cheese is made/aged; taste of three French cheeses • Murray’s Cheese – store history & cheese education; taste of three Italian cheeses & meat • Saxelby Cheese – evaluation of American cheesemakers; taste three American cheeses • Stinky Brooklyn – neighborhood and store info; taste of three Spanish cheeses || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);"> ||
 * <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**6:00 pm - 10:30 pm**


 * Gastronomic Edutainment/Cooking Class**

//NASFT Member Price Before 6/26: $110 Non-Member Price Before 6/26: $140 NASFT Member Price Starting 6/26: $135 Non-Member Price Starting 6/26: $155// || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**Cooking Class: Cajun/Creole Surf and Turf** //(Classes held at ICE: 50 W 23rd St, 12th fl. Transportation is your responsibility)//

From oysters and crawfish to andouille and chicken, the professional chefs and home cooks of Louisiana alike know how to transform any ingredient into incredible dishes that burst with flavor. Come learn a few of the state’s specialties (and it’s hard to pick!), as you switch to the laid-back Louisiana mode for the evening and make Oyster Po’ Boy Sliders; Crawfish Etoufée; Grillade (braised roundsteak) with Grits; Chicken and Andouille Gumbo; Red Beans and Rice; Fried Green Tomatoes; Bread Pudding with Bourbon Sauce; Café Brûlot (coffee with spices and cognac); and sip a Hurricane Cocktail. || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">//Presented by: The Institute of Culinary Education// ||
 * <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**Sunday, June 28** **<span style="color: rgb(255, 255, 0);">[|REGISTER NOW] ** ||
 * <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**8:30 – 10 am**

//NASFT Member Price Before 6/26: $45 Non-Member Price Before 6/26: $65 NASFT Member Price Starting 6/26: $60 Non-Member Price Starting 6/26: $80// || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**The Food Fingerprint: Identifying Consumer Eating Personalities**

Not everyone is a foodie, but that doesn’t mean they don’t think about what they eat. This presentation will describe the shades of gray in the continuum from Gourmet to Grab-N-Go Eaters, and the sales opportunities within each. We’ll consider the Food Fanatic, Food Pragmatist, Food Functionalist, and Food Connector in terms of their profiles, driving motivators and values and spending patterns. || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">//Speaker: Ramin Ganeshram, Iconoculture// ||
 * <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**8:30 – 10 am**

//NASFT Member Price Before 6/26: $45 Non-Member Price Before 6/26: $65 NASFT Member Price Starting 6/26: $60 Non-Member Price Starting 6/26: $80// || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**Restaurant to Retail: Bringing Foodservice Products to Retail**

Understand the specific opportunities, challenges and strategies for bringing a foodservice product to the retail shelves. You’ll learn: - Identifying what foodservice products are best positioned for retail & foodservice distribution (very different needs from different market segments) - Creating a network of resources readily available in the state where foodservice operation is located - Understand the common challenges that face chefs through industry specific examples - Strategies for developing the brand awareness of the signature products in the foodservice environment (restaurant, inns, hotel menus) - Systematic steps for expanding brand awareness of a foodservice product so it is positioned with a strong marketing program upon launching a retail product - Expanding retail sales to foodservice segment - Methods for offering solutions to foodservice operations pertaining to reducing costs (e.g. labor), increasing revenue, and cross utilization of the product Key take-aways - Participants understand specific opportunities unique to foodservice operator vs other entrepreneurs - Participants recognize key differences between developing and marketing a product for retail vs foodservice distribution - Participants receive an extensive resource guide, outlining available information pertinent to launching a product. - Participants are exposed to industry specific examples based on Lang’s university research || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">//Speaker: Barbara Lang, RTR Ideas// ||
 * <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);">**2:00 pm - 3:30 pm**

//NASFT Member Price Before 6/26: $60 Non-Member Price Before 6/26: $85 NASFT Member Price Starting 6/26: $75 Non-Member Price Starting 6/26: $100// || <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);">**Tasting Tea - A Primer**

We will explore the signature characteristics of the major classes of tea. This seminar will be an exceptional opportunity to learn how to recognize the unique nuances and clear differences offered by the major classes of tea. During this guided tasting attendees will learn the visual and flavor attributes of the various manufacturers of tea; why oxidized tea differs from green tea, why Chinese green teas express terroir while Japanese green teas reflect the craft of artisan manufacturing, why a particular technique is appropriate for steeping one type of tea and not another and how to brew the perfect cup, no matter what type of tea you have. || <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);">//Speakers: Robert Heiss & Mary Lou Heiss, Cooks Shop Here// ||
 * <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);"><span style="color: rgb(81, 0, 255);"> **Monday, June 29** **<span style="color: rgb(81, 0, 255);"> <span style="color: rgb(255, 255, 0);">[|REGISTER NOW] ** ||
 * <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);">**8:30 am - 10:00 am**

//NASFT Member Price Before 6/26: $45 Non-Member Price Before 6/26: $65 NASFT Member Price Starting 6/26: $60 Non-Member Price Starting 6/26: $80// || <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);">**The State of the Specialty Food Industry 2009**

Building on landmark research from previous years, this presentation will provide information about the size, scope and structure of the specialty food industry, as well as specific product categories and the impact our current economy has had on the industry. Topics to be covered include: - Sales growth within specialty food categories - Comparisons of specialty food category growth vs. mainstream foods - New product introductions for 2008 || <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);">//Speakers: Ron Tanner, NASFT; Marcia Mogelonsky, Mintel International// ||
 * <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);">**8:30 am - 10:00 am**

//NASFT Member Price Before 6/26: $45 Non-Member Price Before 6/26: $65 NASFT Member Price Starting 6/26: $60 Non-Member Price Starting 6/26: $80// || <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);">**Standing Out from the Crowd: Strategies to Find Your Story and Garner Publicity**

Session description: During this two-hour seminar attendees at different skill levels will gain an understanding of how to create and find a compelling story behind their brand as well as how to communicate it to the media by following simple rules and strategic outreach. Food Shelter will guide attendees through a series of case studies that clearly demonstrate how other companies have leveraged their unique differentiators and were able to translate that into a newsworthy message that received publicity. The Q & A will focus on a group activity to create a strong message for a new product launch for a faux brand || <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);">Speakers: Lorraine Gimblett and Joanne Jordan, FoodShelter ||
 * <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);">**8:30 am – 10:00 am**

//NASFT Member Price Before 6/26: $15 Non-Member Price Before 6/26: $25 NASFT Member Price Starting 6/26: $20 Non-Member Price Starting 6/26: $30// || <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);">**<span style="color: rgb(51, 51, 153);">ROUNDTABLE **
 * Building Community through Roundtables - Natural and Organic**

NASFT aims to BUILD a better food COMMUNITY THROUGH the Summer Fancy Food Show ROUNDTABLES. Join others in the Natural and Organic specialty food field and discuss current issues at this guided roundtable discussion including a PowerPoint presentation to drive the session. Your input helps decide the direction the discussions will take in this community building, networking and education event. Seating extremely limited due to the nature of the event. || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);"> || 10:30 am - 12:00 pm**
 * <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);">**Mon June 29

//NASFT Member Price Before 6/26: $15 Non-Member Price Before 6/26: $25 NASFT Member Price Starting 6/26: $20 Non-Member Price Starting 6/26: $30// || <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);">**<span style="color: rgb(51, 51, 153);">ROUNDTABLE **
 * Building Community through Roundtables – Kosher**

NASFT aims to BUILD a better food COMMUNITY THROUGH the Summer Fancy Food Show ROUNDTABLES. Join others in the Kosher specialty food field and discuss current issues at this guided roundtable discussion including a PowerPoint presentation to drive the session. Your input helps decide the direction the discussions will take in this community building, networking and education event. Seating extremely limited due to the nature of the event. || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);"> ||
 * <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);">**12:00 pm - 1:30 pm**

//NASFT Member Price Before 6/26: $15 Non-Member Price Before 6/26: $25 NASFT Member Price Starting 6/26: $20 Non-Member Price Starting 6/26: $30// || <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);">**<span style="color: rgb(51, 51, 153);">ROUNDTABLE ** NASFT aims to BUILD a better food COMMUNITY THROUGH the Summer Fancy Food Show ROUNDTABLES. Join other Importers and discuss current issues at this guided roundtable discussion including a PowerPoint presentation to drive the session. Your input helps decide the direction the discussions will take in this community building, networking and education event. Seating extremely limited due to the nature of the event || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);"> ||
 * Building Community through Roundtables – Importers**
 * <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);">**2:00 pm - 3:30 pm**

//NASFT Member Price Before 6/26: $60 Non-Member Price Before 6/26: $85 NASFT Member Price Starting 6/26: $75 Non-Member Price Starting 6/26: $100// || <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);">**The American Cheese Society Presents: A Taste of Craft Brews and Artisan Cheese from the Northeast**

Join author of __American Chees__e and others as they lead you through a guided pairing of craft beers from the Northeast and handmade cheeses. Learn about the old fashioned processes that lead to these exquisite layers of flavors as well as how to apply the flavor profiles learned here in your retail outlet. || <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);">//Speakers: Sheana Davis, The Epicurean Connection; Garrett Oliver, The Brooklyn Brewery; Clark Wolf, Clark Wolf Company// ||
 * <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);">**5:30 pm - 7:00 pm**

NASFT //Member Price Before 6/26: $25 Non-Member Price Before 6/26: $40 NASFT Member Price Starting 6/26: $35 Non-Member Price Starting 6/26: $5//0 || <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);">**[|A Celebration of Taste and Innovation Featuring Ming Tsai]**

Come celebrate the best our industry has to offer in both taste and innovation! Join us for NASFT’s signature event – our prestigious sofi (specialty outstanding food innovation) awards ceremony featuring a keynote address by legendary chef Ming Tsai. Join us beginning at 4:30pm for a tasting of select sofiTM finalist products. The keynote begins at 5:30, immediately followed by the announcement of the sofi gold winners. || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);"> ||
 * <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);"><span style="color: rgb(255, 255, 255);">**Tuesday, June 30** **<span style="color: rgb(255, 255, 255);"> <span style="color: rgb(255, 255, 0);">[|REGISTER NOW] ** ||
 * <span style="background-color: rgb(255, 255, 255); color: rgb(81, 0, 255);"><span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);"><span style="background-color: rgb(255, 255, 255); color: rgb(81, 0, 255);">**8:30 am - 10:00 am**

<span style="background-color: rgb(255, 255, 255); color: rgb(81, 0, 255);">//NASFT Member Price Before 6/26: $45 Non-Member Price Before 6/26: $65 NASFT Member Price Starting 6/26: $60 Non-Member Price Starting 6/26: $80//  || <span style="background-color: rgb(255, 255, 255); color: rgb(81, 0, 255);"><span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);">**<span style="background-color: rgb(255, 255, 255);">T <span style="background-color: rgb(255, 255, 255); color: rgb(81, 0, 255);">he Risks and Rewards of Green Marketing **<span style="background-color: rgb(255, 255, 255); color: rgb(81, 0, 255);">

As the “go green” marketing philosophy spreads into mainstream America, so does the opportunity to reach a broader audience with a “feel good” message about your store or products. But is green marketing right for your brand? Learn about the green movement and how to integrate earth-friendly practices into your current marketing approach. Learn more about consumers’ perception of green companies and their practices, as well as which marketing techniques are most appealing and effective. You will: - Learn which promotional tools are most effective in communicating a brand’s green message to customers. - Understand the dangers of “greenwashing” and how to avoid getting accused in the court of public opinion for not “walking your talk”. - Identify current company practices and policies – and hear ideas for new behaviors - that can best bolster a green brand image. || <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);">//Speakers: Jeff Hilton, Integrated Marketing Group// ||
 * <span style="color: rgb(81, 0, 255); background-color: rgb(255, 255, 255);">**8:30 am -10:00 am**

//NASFT Member Price Before 6/26: $45 Non-Member Price Before 6/26: $65 NASFT Member Price Starting 6/26: $60 Non-Member Price Starting 6/26: $80// || <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);"><span style="background-color: rgb(255, 255, 255); color: rgb(81, 0, 255);">**Packaging for Profit with Gift Baskets**

This seminar will be beneficial for any time of business owner from gift basket owners, candy shops, gourmet retailers and even caters. We will explore the many ways to package everyday products for higher profit, perceived value and overall impact. We will take standard everyday gourmet products/wines and present them with a whole new style that is appreciated by the corporate market as well as the everyday walk in customer. We share the importance of using decorative wraps, cellos and enhancements that turn everyday product into high end gifts ready for gifting. This seminar will also explore creative ways to market these services to current and potential customers. || <span style="background-color: rgb(255, 255, 255); color: rgb(81, 0, 255);">//Speakers: Tammy Shapiro, Talk of the Town Gifts// ||
 * = <span style="color: rgb(0, 0, 0); background-color: rgb(255, 255, 255);">[|REGISTER NOW] ||
 * <span style="color: rgb(81, 0, 255); background-color: rgb(237, 126, 198);"> ||  ||