The Summer Fancy Food Show is upon us, and in preparation, I thought I would share some tricks and tips on maximizing your ROI as an attendee. Summer is a busy time and it can be easy to “go and then file away” without preparing and following up on the endless opportunities to expand your network. I hate to admit it but I have “been there, done that.”
With such a wide variety of industry trendsetters, new products, exciting exhibits, and engaging speaker presentations, it’s easy to get overwhelmed by the vast opportunities of the Fancy Food Show, but with a little planning and some on-ground organization, you’ll leave with a solid list of potential connections and industry insights.
So here are my six Top Tips – and it’s a quick read with the download below.
Make the most of it!
Founder and President
Foerstel Design lives for good work — the kind that makes people happier and our planet healthier. And we figure the best way we can do that is to work with people and companies who create products and services that benefit the health of our planet and all of the creatures on it. Lucky for us, it’s a full-time job.
Growing up in the San Francisco Bay Area in the 60’s, Tom developed a strong desire to create positive change for people and planet.
He went on to pursue his passion for art and design at Art Center College of Design in Pasadena, California, and worked for design firms in Southern California before moving to Boise, Idaho in the early 80’s. Foerstel Design opened its doors in 1985. Since its inception, the firm has cultivated a bold, happy, forward-looking team focussed on creating distinct and effective work on behalf of their clients.
An integral part of Tom’s philosophy is giving back to the community in which he lives — a company cornerstone that drives Foerstel’s long history of providing pro-bono services to local non-profit humanitarian and arts programs.
One of Tom’s proudest personal achievements is his ability to say Supercalifragilisticexpyalidocious backwards.