This course will help you learn the best practices on how and when to utilize a co-manufacturer and determine which path is right for your food-focused business.
Key topics you will gain insights and best practices on:
• Role of operations and the effect on your business (& the co-packer’s business)
• Best practices in new product development and manufacturing
• Best practices in engaging, developing, and managing your business utilizing a co-packer
About Your Instructor
Brad Rostowfske is the FFI Fellows Program Manager and has over 35 years of food & beverage industry experience working for companies such as Oscar Mayer, Sargento Foods, and Palermo’s Pizza. He has had the opportunity to learn and leverage best practices in all phases of business for the food and beverage industry.
Brad is a uniquely qualified professional in the areas of innovation, new product development, marketing, and engineering, with demonstrated accomplishments in consumer products brands and business-to-business new product development, marketing, engineering management, integrated systems design, and cross-functional management.
Brad has also been using these practices to help scale and grow food-focused businesses without overburdening owners with bureaucratic aspects. The net effect is helping growing companies focus on what is critical for their business and aligning their limited resources to profitably.
