After 10+ years of selling food and beverage brands into grocery, specialty, and natural retail channels, I’ve decided to share what I’ve learned in this bi-weekly series.
Why “The Sell Sheet”? Because like those one-pagers we frantically print before buyer meetings, I’m cutting through the noise to deliver what actually matters in food retail sales.
Every other Tuesday, I’ll share practical insights from the field—not the sanitized success stories you typically see on LinkedIn, but the messy, complicated reality of what it takes to build food brands at retail.
What to expect:
- Real talk about velocity metrics and what they actually mean
- The unseen work behind getting (and keeping) products on shelf
- Tactical approaches to buyer meetings and store visits
- Honest reflections on wins, failures, and everything between
This series is for:
- Brand founders navigating retail for the first time
- Sales professionals looking to sharpen their approach
- Anyone curious about how products actually end up on store shelves
I’m not here to be an “influencer” or to push a particular philosophy. I’m just sharing what I’ve seen work (and fail) over a decade in this beautiful, chaotic industry.
Tomorrow I’ll kick things off with “The hardest part of getting a new brand on-shelf.”
What topics would you like me to cover in future editions? Drop your suggestions in the comments!
#TheSellSheet #FoodRetail #CPGSales #RetailStrategy #FoodAndBeverage