{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"The Startup CPG Podcast","title":"The Release of Our Foodservice Tracker Tool for CPG Brands","html":"","width":"100%","height":180,"duration":1556,"description":"\nIn this bonus episode of the Startup CPG Podcast, host Daniel Scharff sits down with foodservice sales expert Jenna Cameron, founder of Jenna Cameron Consulting, to walk through Startup CPG’s brand new, free Foodservice Tracker and how early-stage brands can use it to build a smart foodservice strategy.\n\nJenna has spent more than 12 years in foodservice sales, with experience at brands including JUST (formerly Hampton Creek), Alpha Foods, and Wild Earth, and has been consulting full time for about a year. She and Daniel worked together at JUST for about five years, and Jenna helped build the tracker, a first-of-its-kind resource of about 1,500 operators, distributors, and redistributors with contract management, distributor, segment, unit count, and early brand prioritization details, plus LinkedIn profiles for key contacts.\n\nDaniel and Jenna break down what’s inside the tracker, who is and isn’t on the list, and how to choose between back of house and front of house opportunities. They also cover how to pitch foodservice buyers, which trade shows are worth your money, how scrappy tactics like campus ambassadors and station takeovers can unlock your first accounts, and the mistakes that waste time and money in this channel.\n\nListen in as they discuss:\nWhat’s inside the free Foodservice Tracker, from distributors and contract managers to early brand prioritization\nWhy a tracker alone won’t get you into doors, and why focus matters more than hitting every account\nWhy a Dot Foods contact told Daniel the list’s 1,500 entries are “the right 1,500” to start with\nHow to decide between back of house and front of house products, and which distributors fit each\nWhich job titles to target, and why calling or texting chefs often beats email\nWhy a foodservice pitch should be three to five slides, and why cooking alongside the culinary team beats a long deck\nWhich trade shows suit early-stage brands, and how a regional distributor win can grow into a national program\nHow...","thumbnail_url":"https://img.transistorcdn.com/pMuUaMpWaAi3tfCEgC2OkLBVzokuLjLsIzwDIbGFqi4/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS9hMTFl/MTgxNTNlZTAwZjU1/ZmNmNWM1ZjkwMDg5/NTU4MS5wbmc.webp","thumbnail_width":300,"thumbnail_height":300}