Het hele jaar door organiseert Kitchen Republic interessante business gerelateerde events voor startende en groeiende voedselondernemers. We organiseren trainingen, workshops en 1-op-1 ontmoetingen zodat jij goed geïnformeerd en geïnspireerd verder kunt werken aan jouw bedrijf. Houd onze agenda in de gaten voor de laatste updates, workshops en sprekers.
Let’s talk about foodservice! Selling your products at bars, cafés and restaurants is a great way to raise brand awareness, extend the reach of your brand and thus increase demand for your products. There are several success stories from brands that got listings at big retailers, after first building a love brand in foodservice – because once you try something at a restaurant or café and you like it, you’ll buy it later at the supermarket, right?
Foodservice however follows different rules than retail, so in this Live Session we want to give you some tips & insights that can help you to win great listings.
These are the topics that we will cover:
– Selling to food service – how is it different from selling to retail?
– How does the distribution to foodservice work?
– Who are the main players in the Netherlands when it comes to distribution?
– What drives the buyers to purchase & what do they need from you?
– How do you calculate prices & margins?
– And of course, all the mistakes you can make when getting started within foodservice.
About the experts
Marcel Gonzalez joined Bidfood as a Sales Manager back in 1995. Today, as their Innovation Manager, he is responsible for all new product launches. As a sparring partner for the hospitality industry he is always on the lookout for new food concepts, with the goal to make the hospitality industry more successful in a creative way.
Rogier Moes knows how to approach foodservice – and he will share his tips on how to win your dream deal. His previous work experience includes Heineken and Vrumona, one of the largest soft drink producers in the Netherlands. In his current job Rogier is a consultant at Gwynt, helping companies to expand, grow or simply be more successful at what they do.
18.00 – 18.15 Walk-in
18.15 – 19.30 Q&A “Dealmaking in Foodservice”
19.30 – 21.00 Community borrel
Please RSVP before October 10.