In the interest of sharing good data from our Archives for the summer I found this article about diversity that is focused on business diversity, not the ethnic diversity we've talked about many times, but diversity that can keep you alive. .Issue 192 - …and that’s how the story ends.

 Last week we did a replay of our ABC series that started 10 years ago. In looking through my past issues I found more tips on how to make sure you are looking at things right. Is VS Seems is a way you could be fooling yourself by not really looking at what it costs and thinking you know what it seems to cost.

 Over 10 years ago when our newsletter was not even a year old we published, Issue 055 - The ABC's of Activity Based Costing. Knowing what it really costs you to do something is critical to making more money. Old lessons make us more profit. Let’s look at the reprint. For a simple lesson, check out this You Tube Video.

 

Because we are visiting our archives something hit me right in the face Sunday morning in the Philadelphia Inquirer Health & Science section, Watch those labels: 'Natural' may not mean what you think. We have talked in the past about transformational events affecting markets. I was talking to one of my NYC city based meat guys during the Fancy Food Show about this growing trend and he said "Seems like it’s just the flavor of the day.", but I disagree.

Over 3 years ago we talked about the 1Percenters. As we continue the to recap some of our archives I was reminded by attending a Schwab conference on the "Political environment as it affects investing". We have discovered through our surveys and sales calls the great majority of processors and distributors under 30 million of revenue do not use a food system. If we look at the current financial state of the union, maybe now is the time. Oh by the way this is a refresh from our 3 year ago message

Back from vacation and catching up on my e-mails and News Letters (sound familiar?) I noticed the latest recall on my Meatingplace Newslettter. One interesting aspect of this recall is that it was brought to everyone's attention by using one up one down traceability and the vendor was notified by processor.

 I have been attending the Fancy Food Show for over twenty years and it is remarkable to see the changes in the food environment. The push for natural and organics at this year's show demonstrated the way producers and processors are changing with the times.  I talked to some of our customers at the show about this trend and wanted to share with you some of our discussions.

It is the first day of summer and a sticky 90 degrees. As I look at what I’ve learned over the years I thought we would start a series of summer reminders by looking at some old Newsletters and making sure we keep you folks up to date on subjects that never get old. Now let’s look back to 2007 and look at best practices.

I was looking through the latest issue of Food Trade News, a Mid-Atlantic focused food publication, and was reminded of the very popular method to make food safer, High Pressure Pasteurization. Today I would like to revisit the use of HPP to “Protect the Brand” as well as stopping food waste through longer shelf life.

Today we will address how tax law changes in December of 2015 help small businesses. The government defines small wholesalers under 500 employees and small producers under 1000 employees as small businesses (which covers my sales market completely). In addition, since it’s only June it’s the time to make decisions now so you can set the stage now to make more money.



Issue 586 - Where have all the people gone?

Sunday, at the Fancy Food Show for opening day, as I was going through the booths I mentioned to my companion, “The show seems quiet, but it is opening day.” In today’s newsletter we’ll discuss that phenomena and what it might mean for the food industry at large.

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