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Fiery Foods & Barbecue Industry E-Zine
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Santa Cruz Chili & Spice Company: A Lesson in Cooperation, by Joe Palenik. The success story of an Arizona chile grower and processor working together.
Peppered Personalities: Chef Ivo - Dave Jackson continues his sizzling series with widely known Chef Ivo Pudiak of Chicago, who has served U. S. presidents during his career.
Peppered Personalities: John Hard - Dave Jackson begins our continuing series of profiles of fiery-foods and barbecue people with this profile of fire safety engineer and fiery-foods manufacturer John Hard.
Larry W. Greenly's in-depth report The Secret At The National Fiery-Foods & Barbecue Show 2001
The Success of Peppers You Can't Eat, by Stephen Ausherman.
Fiery Foods Trends and Statistics, 1999. A comprehensive list of the markets and statistics that shape and affect our industry--great information to include in business plans.
The Fiery Foods Industry--Ten Years Ago, by Dave DeWitt. As we here at Fiery Foods Magazine embark on an effort to update our industry statistics for the year 2000, we are posting a report that illustrates where we were a decade ago.
Revised Chile Heat Scale, by Dave DeWitt. Improving technology and more selective breeding has changed the standard heat levels for some chiles. Here is the most up-to-date chart, compiled by the pioneering experts in the Fiery Foods Industry.
World Pepper Production, from The Pepper Encyclopedia, by Dave DeWitt. Statistics on pepper growing around the world.
2002 Chile Conference Attendees Show Confidence, by David G. Jackson. Farmers, seed companies and equipment manufacturers from all over the country attended the the 17th annual International Chile Conference held in Las Cruces in February 2002.
Reports from the 2001 New Mexico Chile Conference, by David G. Jackson. The chile world is changing, and the agriculture industry is scrambling to adapt.
Overheard at the 2001 New Mexico Chile Conference, by Dave DeWitt. Your editor keeps his ears peeled and learns some interesting, behind-the-scenes details.
New Mexico Growers Face Increased Competition, by Dave DeWitt. In the face of NAFTA, labor costs, and the pepper weevil, the number one chile-growing state is importing more and more of the fiery pods from south of the border.
The National Pepper Conference: 25 Years and Going Strong, by David G. Jackson. From increased competition with Mexican growers to new agricultural techniques and expanding overseas markets, the business of chile continues to thrive.
The Habanero Industry: Demand Exceeds Supply by Dave Jackson.
Here's what happens when manufacturers go nuts making habanero sauces.
Foodservice: Fewer Constraints, More Possibilities, by Sunny Conley. There’s big opportunity in the industrial and restaurant food supply business. Find how your company and products might find a niche in this business.
Raising a Little Hell in Canada, by Roger Tottman. Read about how a recession actually turned into a growth opportunity for the Fiery Foods Industry in the Great White North.
Dreaming of Dollars: Hitting or Hating the Big Time With QVC, by Melissa T. Stock. Selling your product in bulk through QVC may seem like the road to instant riches -- and some companies have had great success through this venue -- but you have to know what you're doing.
Heat With a Heart by Melissa T. Stock and Kellye Hunter. Profiles of six companies who promote their products while helping others.
Chef in a Bottle, by Melissa T. Stock. How successful chefs have taken popular sauce recipes and bottled them for a wider audience.
Exporting: It's Not as Expensive--or as Difficult--as You Might Think
Find out why exporting might be right for your company after all.The ABC's of Hot Sauce Pungency, by Marlin Bensinger. What you need to know when changing the heat level of your product.
How To Manufacture and Sell Your Own Products: Taking your product from home kitchen to commercial processing on a miniumum budget.
Sweet Heat Comes of Age, by Becki Bell. A trend conquers the fiery-foods industry.
The Multicultural Marketing Opportunity, by Susan Craig. The demand for products based on recipes from other countries continues to increase as more ethnic consumers look for a taste of home, and mainstream consumers look for a taste of the exotic.
An Amazing Food Show in England, by Dave DeWitt. The BBC Good Food Show in Birmingham offered great opportunities for both tradespeople and consumers.
What’s In a Name? by Susan Craig. The concepts and opportunities associated with celebrity-backed products.
The 11th Annual National Fiery Foods Show Indicates Changes in 2000, by Stephen Ausherman.
Consumer Survey: What Are They Looking For in a Hot Sauce? by Judith Stone. As a hot sauce producer and a restaurant owner, Ms. Stone presents the results of her research, which will benefit both retailers and manufacturers.
Playing With Fire: The Risks and Benefits of Selling Super Hot Sauces, by Kellye Hunter. Explore the potential liabilities as well as the responsibilties associated with the manufacturing and selling of these hot-selling condiments.
A Crash Course in Marketing Hot and Spicy Products
What Buyers Are Looking For: A guide to placing your product in shops.
Goodnight, Irene, by Dave DeWitt. A report on all the weirdness that happens when your show is threatened by a hurricane.
The Worst Thing They Can Say is No, by Melissa T. Stock.
The Hot Seat: What Have We Done For You Lately?, by Melissa Stock.
The Hot Seat: Show Me The Money--NOW, by Melissa Stock. What may appear to be "instant success" is more likely the result of years of hard, dedicated work.
Getting to the Bottom Of It All, by Melissa T. Stock. Rude? Sometimes. Crude? Quite often. Profitable? Definitely. Our own managing editor offers her observations on the humor and strategies behind the anatomical references favored by some fiery foods manufacturers.
Some Lessons I've Learned in the Fiery Foods Business, by Harald Zoschke. As the co-owner of a hot sauce manufacturing business, a retail hot shop, and a co-producer of the Florida Fiery Foods Show, Zoschke offers some words of encouragement, as well as some points of caution for potential Fiery Foods entrepreneurs.
Fiery Foods Means Much More Than Simply Chile Peppers by Melissa T. Stock. Fiery Foods Magazine's Managing Editor explains why expanding our definitions can lead to increasing profits.
The Hot Seat: Our Changing Roles in a Growing Industry, by Frank Hashek. An opinion column that stresses the importance of working together as separate entities.
How Hot Is That Devil Sauce? by Marlin Bensinger
How providing heat scales on hot products would benefit both manufacturers and consumers.
Fired Up in Florida by Dave DeWitt and Sally MacDonald Ooms--from growers, manufacturers, and retailers who can hardly keep up with demand, to a new Fiery Foods Show in St. Petersburg, these two stories discuss how the fiery products of Florida are more popular than ever.
Caribbean Products Showcased by Anne-Marie Whittaker: Authentic Caribbean products continue to gain recognition and popularity in the American marketplace.
How A Sister City Uses Salsa to Market Its Message of Friendship by Dave DeWitt It's got the London Bridge, and now Lake Havasu City counts on salsa.
Caribbean Fiery Foods: Featuring trends on exporting, importing, sales and advice for manufacturers.
Mail-Order Sales, Part I, Catalogs: A Calculated Risk, by Susan Craig. Selling through catalogs can be a profitable venture, but you have to know what you're doing.
Mail-Order Sales, Part II: The Growth of Internet-Based Business, by Kellye Hunter. Internet sales: where they stand right now, where they are going, and what it all means to you.
Beating the Deadbeat, by Mark Weinkrantz. The techniques to use to avoid getting conned in the Fiery Foods & Barbecue Industries.
Business-to-Fiery-Business Dot Com: How to Use the Internet to Find Crucial Contacts in the Food Industry.
National Fiery Foods & Barbecue Show 2000: We’re Going to Reno, the Land of Plenty, by Dave DeWitt. With our national show moving to the area of highest disposable consumer income in the nation, the results of attending or exhibiting can be nothing but prosperous.
Chain of Foods: Possible Y2K Glitches and What They Mean to You, by Stephen Ausherman. How the Y2K computer problems might affect the food industry, and what you can do to protect yourself.
How Exhibitors Can Be Better Prepared for Buyers at Food Shows, by John W. Carter. As a food industry professional since 1959, Mr. Carter has been involved in every aspect of the business, from packaging and processing, to warehousing and distribution, to importing and exporting. Here, he offers advice for exhibitors who want to maximize their business at food shows.
How to Work a Trade Show: A Buyer's Perspective, by Melissa T. Stock. Two trade show veterans share their perspectives on how exhibitors should prepare and conduct themselves to attract business.
Insuring the Success of Your Business, by Melissa T. Stock. Insurance should not be an afterthought for small manufacturers--read about why you need to protect yourself before disaster strikes.
Recession-Proof Your Retail Business, by Scott Barancik and Kellye Hunter. Tips for keeping your store afloat during slow economic times.
Make the Most of Every Holiday, by Larry Gerber. Barbeque Man gives advice on how to speed up slow sales times and make every day like Christmas.
Business Plan Benefits, by Dave DeWitt. Whether you are applying for financing or merely planning for the future, writing out a business plan can be one of the smartest moves you can make.
Advertising Production 101, or How to Advertise,
Keep Your Peace of Mind, And Save Money Too, Lois Bergthold, for many years art director of Chile Pepper magazine, contributes advice and information that will help you advertise in any national magazine.How to Choose a Co-Packer: The first step from home kitchen to mass production.
Grey Poupon Anyone?..., by Susan Craig. "Hold the mustard!"
Florida Fiery Foods Show Stirs the Melting Pot, by Kellye Hunter. Immigrations, vacations, and a booming pepper industry are a few of the reason why Florida and the Southeastern United States are becoming increasingly popular for hot and spicy products.
Heating Up the Marketplace with Organics, by Christopher Kolon. Organics, one of the fastest-growing segments of the food industry, is providing great opportunities for Fiery Foods products.
Exotic No More: Oils, Vinegars, & Mustards, by Susan Craig. With interesting new flavors and variations, these specialty condiments are finding a wider audience than ever in the gourmet market.
Fighting Fire with Fire: Global Grilling Heats Up the American Barbecue Market, by Christopher Kolon. The barbecue market is expanding, both in the U.S. and overseas, to include a wide variety of grilling sauces and techniques.
Kimchi Industry is Booming in South Korea, by Dave DeWitt. A well-kept Korean secret is now becoming more popular in the West.
Snacks and Sweets Can Boost Your Business by Melissa T. Stock and Scott Barancik--two stories that suggest ways to diversify your hot company to attract more customers who buy more often. Includes statistics and trends.
Barbecue News, Archive, as reported in recent issues of Barbecue Business Magazine. New products, company events, and current business concerns.
Barbecue: Precooked Food’s Newest Trend, by David G. Jackson. The easier the better, say consumers, as heat-and-serve meat products sweep the supermarkets.
State of the 'Que Address, Part I, by Larry Gerber. Our barbecue expert examines what's new for 1998.
Tales From The Pit: State of the 'Que, Part II by Larry Gerber. How Web sites, books, and TV are bringing barbecue to the world.
Where There's Smoke, There's Sales, An in-depth look at the current trends in barbecue hardware.
Restaurant Franchising: The Barbecue Concept Continues to Grow in Florida, by David G. Jackson.
Private Labeling: An Old Concept Going Upscale, by David G. Jackson. From sauces to charcoal, private labeling is providing lucrative business for many manufacturers.
Competing With the Big Guys, by Larry Gerber. How specialty barbecue shops can complete with large retail outlets.
Work With Your Competitors to Grow Your Business by Larry Gerber. Turn your rivals into valuable allies.
Make The Most of Every Holiday by Larry Gerber. Barbeque Man's pointers for capturing Christmas-like sales all year long.
Mixing Business With Pleasure by Larry Gerber. Our barbecue expert visits with entrepreneurs who have turned hobbies into moneymaking ventures.
You Can't Smoke Your Golf Shoes
The Barbecue Catering Connection: A Hot Ticket to Success
Burning Up Barbecue by Sunny Conley This lively article examines the trend toward spicing up barbecue products.
