FP On Line Session 2 Food Retailing - Trends and ADTV Part 2

The FoodPreneur tm : 

Copyright- 2010 Domenick Celentano and Esther Luongo Psarakis The FoodPreneur™ The FoodPreneur tm Session 2 The FoodPreneur On Line Institute for Food Entrepreneurship Instructors: Dominick Celentano Esther Luongo Psarakis Food Retailing and Trends Tele: 973 433 6630 domcelentano@thefoodpreneur.com esther@thefoopreneur.com www.thefoodpreneurbootcamp.com

Post Assignment: 

Post Assignment Yikes, did you do your homework ?

Food-Preneurial Opportunities: 

Food-Preneurial Opportunities Not just and idea An opportunity is an idea that has the qualities of being attractive, durable, timely and can be productized, adding value to the end user

Slide 5: 

Productize

Slide 6: 

Copyright- 2010 Domenick Celentano and Esther Luongo Psarakis The FoodPreneur™ Attractive Why will they come the first time?

Slide 7: 

Durable

Slide 8: 

Timely

Slide 9: 

Value Consumer Benefits

Competitor Analysis: 

Competitor Analysis Who are your current competitors? What resources do they control? What are their strengths and weaknesses? How will they respond to your decision to enter the industry? How can you new venture respond? Who else might be able to observe and exploit the same opportunity? Are there ways to co-opt potential or actual competitors by forming alliances?

Only strategies for FoodPreneurs: 

Only strategies for FoodPreneurs Differentiation-Based Strategy Emphasizing the uniqueness of the firm’s product or service Focus Strategies Targeting a specific market segment (niche) using behavioral characteristics of your segments Hmmmm … what does this mean? Let’s use your products…

Basic Research Information: 

Basic Research Information You must do your homework first…

Where do you want to be?: 

Where do you want to be? Frozen Meals Sandwiches, Subs, and Wraps Shelf-stable Meals and Meal Kits Sustainable Food and Drink Seasonal Chocolate Diabetics: Attitudes and Behaviors Condiments Specialty Foods - The NASFT State of the Industry Report - The Market Kids' Snacking Foodservice Snacking Options and Opportunities Side Dishes: The Market Side Dishes: The Consumer Healthy Dining Trends Baby Food and Drink Diet Trends Outdoor Barbecues Attitudes Toward Fiber and Digestive Health Non-alcoholic Beverage Trends at Restaurants Private Label Salty Snacks Cereal and Snack Bars

Frozen Meals by Segment: 

Frozen Meals by Segment Copyright- 2010 Domenick Celentano and Esther Luongo Psarakis The FoodPreneur™ Total = Total = $5.4 Billion

Shelf Stable Meals: 

Shelf Stable Meals Copyright- 2010 Domenick Celentano and Esther Luongo Psarakis The FoodPreneur™ Total = $2.05 Billion

Health Snacks: 

Health Snacks Copyright- 2010 Domenick Celentano and Esther Luongo Psarakis The FoodPreneur™ Total $26.9 Billion

Natural/Organics Segment Performance: 

Natural/Organics Segment Performance Total = $6.2 Billion

Ready Meals Segment Performance: 

Ready Meals Segment Performance Total $11.4 Billion

Vegetarian Processed Foods: 

Vegetarian Processed Foods Total 1.1 Billion

The FoodPreneur tm : 

Copyright- 2010 Domenick Celentano and Esther Luongo Psarakis The FoodPreneur™ The FoodPreneur tm Session 2 The FoodPreneur On Line Institute for Food Entrepreneurship Instructors: Dominick Celentano Esther Luongo Psarakis Food Retailing and Trends Tele: 973 433 6630 domcelentano@thefoodpreneur.com esther@thefoopreneur.com www.thefoodpreneurbootcamp.com