There are people in this industry who planned every step. And then there are people who stumbled into it, stayed because something clicked, and quietly became some of the most sophisticated practitioners in the room. Jennifer Wilder-Smith is firmly in the second camp. With more
By Edward Zimmerman | The Food Connector Every few years, a new technology arrives in the foodservice industry and someone declares that marketing as we know it is finished. Email would kill trade show relationships. Social media would make salespeople obsolete. And now, artificial intelligence
There are people in this industry who’ve had one or two stops. And then there are people who’ve had a dozen — each one building on the last, each one chosen with a gut instinct that ran ahead of the conventional wisdom of the day.
Why food and beverage brands should take foodservice seriously Most food and beverage brands treat retail as the finish line. Get on a shelf at Whole Foods or land a regional chain, and you’ve made it. Foodservice, if it comes up at all, gets dismissed
I’ve been in the food industry long enough to know that the hardest problems rarely announce themselves. They tend to show up quietly — in a hire that didn’t stick, a team that couldn’t execute, a leader who looked great on paper but couldn’t navigate
People Connect Teachers connect students to knowledge Grant writers connect funding to needs Brokers connect buyers and sellers Distributors connect suppliers to operators I’ve always had a natural curiosity about how things work. How people made money. How buildings were built. As my career developed