Wednesday, October 24, 2018 from 12:00 PM to 5:00 PM EDT
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Science, Industry and Business Library (SIBL) 
188 Madison Avenue, Room 15
Between East 34th and East 35th Streets
New York, NY 10016

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SCORE NYC Workshop Committee 

From Recipe to Marketplace Success: Launching Your Food Product 

Learn how to take advantage of the trends in
the rapidly growing $140 billion U.S. specialty foods market, and Terry’s expertise

Who should attend?
For start-ups, aspiring food entrepreneurs, small business/restaurant or other food establishment owners wanting to launch a food product and small food manufacturers who want to grow their business.


Do you have a culinary concept, recipe or food products already on the market? Are you running a food or drink establishment and want to launch your own food product? This information-packed workshop will help you understand how to take advantage of the trends in the growing $140 billion retail and foodservice U.S. specialty foods market. Your food idea can become a marketplace reality!

Industry expert Terry Frishman will lead you through the key steps to effectively create, manufacture, package, distribute and market your delicious food products. Whether you own a food establishment or want to start marketing food products, her dynamic, energetic, strategic approach will give you the confidence to start moving forward! She provides valuable insights into how food industry trends, along with your own personal values can determine what product value to create and how to market it.

At the end of this workshop, you will be able to:

  • Summarize specialty food and natural food industries, and the top trends in those sectors
  • Explain the importance of a mission
  • Describe how can integrate your new food product with your existing food or drink establishment (restaurant, bar or food product channels)
  • Define powerful product positioning and the importance of packaging based on industry  trends
  • Explain the role of food scientists and shelf-life testing
  • Discuss production, pricing and sales distribution strategies to enhance your brand
  • Outline criteria for promotion, sales materials and PR “first steps”

After the workshop, schedule a free follow-up discussion with a SCORENYC mentor to get you started.

Instructor:  Terry Frishman

terry frishman pix

 Terry Frishman -- industry thought leader, Columbia MBA and Principal of the food
 business consultancy Culinest -- inspires food start-ups and more established
 culinary businesses to layer values into their businesses, innovate and profitably
 excel. Her varied and broad experience includes working as International Sales
 Manager for Sarabeth’s as well as Brand Manager for Kraft Foods, where she won
 many awards and led brainstorming sessions.

She has consulted and provided strategic assistance to companies like The Lobster Place and Delicias Andinas, helping them to be better positioned for sales growth.

Terry has been an industry expert guest speaker at the Fancy Food Show, International restaurant shows and Expo East as well as on the Food Network. She regularly conducts culinary business classes. Terry is a Kiva Trustee, and a member of the Culinary Institute of America’s Society of Fellows. 

Workshop Fees
Online registration $59, walk-ins $69
There is a $10 discount on all Student and SEAP registrations 
(valid ID must be presented at the door; bring SEAP form to the workshop).

Please remember to bring your cell phone as you will receive an email with a link to your workshop evaluation form from the SCORE NYC Workshop Committee. It will be sent to you toward the end of the workshop so you can complete it effortlessly online before you leave.