Course: Developing a Broad Distribution Footprint
Distribution in a Large Market
- What makes New York an important market for a new beverage brand?
- What type of preparation does a brand have to have before entering the New York market?
- How should a food or beverage company approach a distributor partner that they want to work with in New York?
- What are distributors from New York looking for from food and beverage companies?
- What’s the difference between distribution in New York versus other major cities?
- What is up-and-down-the-street distribution?
- Is New York a good market to incubate a brand?
- How soon can my brand make a profit when launching in the New York market?
- What are retailers in New York looking for from a brand? Is it different than other markets?
- How is sampling handled in the New York market?
- Is it important to have a presence or sales person within New York if I’m looking to distribute my brand there?
- For brands to thrive in New York, what aspects should they aspire to have?
- What’s the biggest concern for a brand when releasing a food or beverage product that isn’t perfect?
- What is proof of concept?
- What is the biggest benefit of c-store distribution?
- What are some potential pitfalls of going into c-stores?
- What are c-store operators looking for in new products?
- What is the process of getting my product into a c-store chain?
- Do Natural Products belong in c-stores?
- In what ways can big-box stores fit into my retail strategy?
- How competitive is it to get your product on the shelf at different retail channels?
- What do c-store operators expect me to contribute other than my product?
- Do I have to be in a cold-box to get into a c-store?
- What is Volume Per Outfit?
- I have a product that I think can be successful outside of the U.S. what are the pros and cons of selling overseas?
- Is there someone who can help me sell overseas?