International Seafood Show

Boston International Seafood Show Presentation

I gave a presentation at the Seafood Show on March 21 for anyone who is, has, or will be considering launching a retail product or is struggling with go to market strategy or execution.   A detailed description, as it appeared in the conference program, is shown below.  Download a copy of the presentation 10 Key Ingredients to Launching A Successful Retail Product.

When:    Monday, December 21, 3:30-5 pm

Description:

Seafood processors (or any food manufacturer) who focus on a wholesale, food service-oriented business often want to develop new products to sell in the retail environment.  Local markets, restaurant groups, or other emerging businesses looking to diversify and grow with a new product.

But if these businesses lack knowledge of the key steps of a retail product launch, or “Go-To-Market” strategy, they can make costly mistakes and create products doomed to fail. What are the key steps involved in launching a successful retail product? How can businesses avoid the most common mistakes? This panel of seasoned experts in marketing, packaging design, and regulation/food safety will share their own experiences developing successful new products and packaging, providing specific examples.

Whether attendees represent a retail market, restaurant group, family-owned seafood distributor, or veteran seafood processor, they will take away a valuable, actionable checklist to use in their own business, as well as a list of “Do’s and Don’ts of Packaging Design.”

Co-Presenters:

Dale Casto, President and Co-owner Wright Design

Bob LaFreniere, Food Safety Lead Auditor, TUV SUD America