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Winter Fancy Food Show to Feature Extensive Seminar Program

The Specialty Food Association has planned a full menu of seminars and workshops for its Winter Fancy Food Show designed for all levels of expertise from the emerging food entrepreneur to the seasoned industry veteran.

“We’ve designed this year’s education sessions to provide the latest tools for all segments of the specialty food industry to help them succeed in the ever-changing and complex market,” said Ann Daw, President of the Specialty Food Association.

This year’s seminar program kicks off with the Super Retailer Summit, a one-day offsite pre-show workshop on Friday, Jan. 17 for specialty food retailers. Topics to be covered include food safety, marketing, technology and local sourcing. The summit will be held at the Golden Gate Club at the Presidio in San Francisco.

The Winter Fancy Food Show’s signature annual full-day workshop, “The Basics: The Business of Specialty Food” will be presented Saturday, Jan. 18 at the Moscone Center. It is designed to present a full picture of today’s specialty food landscape and will cover best practices in marketing, distribution and pricing.

During the show, a number of smaller seminars and workshops are also being planned. These include events focusing on product pricing, marketing, reducing waste, customer engagement, ethical sourcing and trends in functional foods and beverages. There is also an insider food tour of trend-setting San Francisco being planned.

For a full list of sessions and to register to attend an event, visit

The Specialty Food Association (formerly the National Association for the Specialty Food Trade, Inc.) is a not-for-profit trade association for food artisans, importers and entrepreneurs established in 1952 in New York City to foster commerce and interest in the specialty food industry. Today, there are more than 3,000 members in the United States and abroad. The Specialty Food Association operates the Summer and Winter Fancy Food Shows and presents the sofi™ Awards honoring excellence in specialty food. For more information on the association, go to

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