Susie Fogelson's guest appearances

Susie Fogelson

My Food Job Rocks!

Conscious Enterprises

Grocery Is Your Business

Ben Chapman

John Mackey

Luke Storey

Jessica Gavin

Paul Shapiro

Harold McGee

Chris Briglin

Tracy Hansen

Robin Berzin

Jason Harris

George Lucas

Ruby Warrington

Joe Heitzeberg

Michael Ventura

Daniel Scharff

OwlTail

Susie Fogelson is the founder of F&amp;Co, a consulting company focused on how understanding the food-connected audience and food culture insights can help a brand find a purpose and share their products through storytelling and experiences. Learn about the food-connected consumer, the increasing focus on multi-sensory engagement, the growth of meal kits, and how brick and mortar stores can engage with these trends.  This episode was recorded on location at Groceryshop in Los Vegas, NV.See omnystudio.com/listener for privacy information.

Susie Fogelson is the founder of F&amp;Co, a consulting company focused on how understanding the food-connected audience and food culture insights can help a brand find a purpose and share their products through storytelling and experiences. Learn about the food-connected consumer, the increasing focus on multi-sensory engagement, the growth of meal kits, and how brick and mortar stores can engage with these trends.  This episode was recorded on location at Groceryshop in Los Vegas, NV.See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Susie Fogelson, Founder of F&Co

When I was approached to interview Susie Fogelson, I recognized the name, but I couldn’t put a finger on it. However, after researching who she was, it all came torrenting down. Susie’s marketing directive at Nickelodeon and the Food Network had influenced my childhood. She was behind many of the shows that you might recognize such as Emeril Live, or Good Eats, or Iron Chef and you might recognize her as a judge in the Next Food Network Star. Now revving up her new strategic firm, Susie shares her amazing way of marketing for all of you. Get ready for an interview with a lot of amazing takeaways. This episode has it all, from this new concept we talk about called food connectivity, the strategy and concept behind key shows such as Iron Chef and Chopped, and the amazing things you can do in the internet today when it comes to accelerating your personal brand. Susie taught me a lot, and surprisingly, I taught Susie a lot! I talked to her about food science, co-packing, and sensory science. That’s the beauty of the food industry. There are so many facets and faces, and I learn from every one of them.  Sponsor - BAKERpedia   This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.   *NEW* Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks  Show Notes How do you get a show on the food network?: If you know someone, that’s the best. But the truth is, if you havea  concept, you should work with a  production company and use the production company to leverage with the programming people It’s very simple to see which production companies are working on the show. For example, Rock Shrimp Who is your favorite Food Network Star?: What makes them so special and unique is that these food network stars are passionate about food. Emeril Lagasse was someone I really respect because he would cook and bring the food out. Bobby Flay is one of the hardest working people I’ve ever known. The way he manages his team and how he rewards with people and deals with people matters. Guy Fieri is fun to hang out with, Ann Berelle is fierce, charismatic, etc. You might know Susie from: She was on the Next Food Network Star and the AltonBrownCast  Now she has a: Boutique Strategic Firm and Agency Food Marketing Path and a Celebrity Chef Food Strategy and Storytelling Has Foodies been extinguished? New term: People are Food Connected Everyone is getting involved in being food connected. It’s the Dad who loves to grill or the two dads who bake. It’s the college kids going out to eat, it’s the lawyers going to culinary food How Susie started her Strategic Firm: I worked with food network for 16 years, left 2 years  Discovery bought Scripps, corporate shakeup Susie left but didn’t get any offers, at least the ones she didn’t want. She realized that a lot of brands were trying to get food connected and she wanted to make a firm that was dedicated to connecting brands to food. On self-branding and connecting: You should focus on your brand. If you’re booked all the time, you won’t have time for those 1 on 1 lunch. It’s important to think about your brand and your company’s brand at the same time. Background: Sociology at UCLA a great foundation on how people think in groups. My first job was at an ad agency. Went into media, which ended up with me going to Nickelodeon. I’m a strategist at the end of the day. Use data to extrapolate strategy and let people rock it Example: In Food Network, in the day, people liked Stand and Stir, but in the night, they want excitement and competition An example is Iron Chef. We would market this show as a non-fiction entertainment seeker’s show. 3 shining objects. We would work as a sort of task force. We were looking to promote cooking as a sport. This includes getting well know chefs to do this as a way to hook them in. Iron Chef was shot on the 6th floor of Food Network. You have to have every ingredient the chef Iron Chef as a sport and that ushered into a whole new genre For Chopped, there are 30 professionally trained chefs in the background. They would use the Chopped Ingredients before the show aired to prove the viability. How do I become a Celebrity Chef?: First, don’t think of being a celebrity chef. Think of developing your brand. If you want to develop your brand, you can talk to us. First, I ask for a video of them creating a dish Then my partner writes a positioning document Then we do an hour-long interview (like this?) I won’t make a show, but I’ll help you make great content What is your favorite social media platform?: Video. Snapchat, Instagram stories, less is more  musical.ly or Tik Tok– Gen Z app Crushing It – Gary Vaynerchuk Someone should get on that for cooking App: Panna – a collection of cooking videos Migelo does dumpling Rick Bayless does mole sauce Do you need the food network to be successful?: Yes, but it’s more than that. How do you get people to pay for your content? Number one place for recipes is social media now Content Strategy Know your brands: The three shiny objects. Create good content: That’s well thought through, and for your specific platform After starting, I’ve learned that the food industry is much bigger than I thought. Head forager for whole foods was talking to Susie about scaling up. They’ve been making it in small quanitites, but when they scale with copackers, there are a ton of things that can happen I never thought of design, private equity, everything Institute of Food Technologist in Chicago Fancy Food Show Beverage Conference NOSH Live Hippeas  Daily Harvest – Direct to Consumer Food Trends and Technology Transparency: How can brands be more forthcoming on the process. A lot of companies are very nervous about being transparent. Small brands get it, big brands are struggling  Wendys looks at Greenhouse Tomatoes Transparency is hard, but it’s all about storytelling Food Network has proven that storytelling is the best way to get people interested in food Ag Tech such as vertical farm and clean fish Blue Nalu – Clean Fish Company Impossible and Beyond Meat – lab based protein forward foods Plenty – vertical farms Aerofarms – vertical farm Fancy Food Show:  Tyson Ventures has something called Up-Cycle. They take chicken waste and turn it into a chip Food Waste When I talk to startups, it’s all about scale. Not everything is organic or not  The Abbott’s Butcher – focuses on flexitarians Food Network Star – Nikki Dinki – Meat on the side For plant-based: it has to taste amazing Taste is King  Portland Flavor Article Adam talks about sensory science Do you have any advice for anyone getting into the marketing industry?: The best approach is that I started at an agency. I learned how to start a deck, or how to work with clients Start with a goal, agree on a strategy, devise the tactics It’s hard but gives you the best foundation All companies have a goal PR is also a great business to be in Food PR is really smart. You can work in a  company, or freelance, etc Rini Ader Susie knew a guy who was really good at connecting and connecting with PR agents and that’s how we got Rini Networking A La Carte – a roundup You can sign up for the newsletter at F&amp;Co's website.

When I was approached to interview Susie Fogelson, I recognized the name, but I couldn’t put a finger on it. However, after researching who she was, it all came torrenting down. Susie’s marketing directive at Nickelodeon and the Food Network had influenced my childhood. She was behind many of the shows that you might recognize such as Emeril Live, or Good Eats, or Iron Chef and you might recognize her as a judge in the Next Food Network Star. Now revving up her new strategic firm, Susie shares her amazing way of marketing for all of you. Get ready for an interview with a lot of amazing takeaways. This episode has it all, from this new concept we talk about called food connectivity, the strategy and concept behind key shows such as Iron Chef and Chopped, and the amazing things you can do in the internet today when it comes to accelerating your personal brand. Susie taught me a lot, and surprisingly, I taught Susie a lot! I talked to her about food science, co-packing, and sensory science. That’s the beauty of the food industry. There are so many facets and faces, and I learn from every one of them. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. <a href="http://bakerpedia.com/" rel="noopener nofollow" target="_blank">BAKERpedia.com</a> – we do all the thinking so you can focus on your business. *NEW* Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit <a href="http://Patreon.com/myfoodjobrocks" rel="nofollow" target="_blank">Patreon.com/myfoodjobrocks</a> Show Notes How do you get a show on the food network?: If you know someone, that’s the best. But the truth is, if you havea  concept, you should work with a  production company and use the production company to leverage with the programming people It’s very simple to see which production companies are working on the show. For example, <a href="http://rockshrimp.tv/" rel="nofollow" target="_blank">Rock Shrimp</a> Who is your favorite Food Network Star?: What makes them so special and unique is that these food network stars are passionate about food. <a href="http://emerils.com/" rel="nofollow" target="_blank">Emeril Lagasse</a> was someone I really respect because he would cook and bring the food out. <a href="http://bobbyflay.com/" rel="nofollow" target="_blank">Bobby Flay</a> is one of the hardest working people I’ve ever known. The way he manages his team and how he rewards with people and deals with people matters. <a href="http://www.guyfieri.com/" rel="nofollow" target="_blank">Guy Fieri</a> is fun to hang out with, <a href="https://www.foodnetwork.com/profiles/talent/anne-burrell" rel="nofollow" target="_blank">Ann Berelle</a> is fierce, charismatic, etc. You might know Susie from: She was on the Next Food Network Star and the <a href="https://player.fm/series/the-alton-browncast-33114" rel="nofollow" target="_blank">AltonBrownCast</a> Now she has a: Boutique Strategic Firm and Agency Food Marketing Path and a Celebrity Chef Food Strategy and Storytelling Has Foodies been extinguished? New term: People are Food Connected Everyone is getting involved in being food connected. It’s the Dad who loves to grill or the two dads who bake. It’s the college kids going out to eat, it’s the lawyers going to culinary food How Susie started her Strategic Firm: I worked with food network for 16 years, left 2 years <a href="http://www.latimes.com/business/hollywood/la-fi-ct-discovery-scripps-merger-20180306-story.html" rel="nofollow" target="_blank"> Discovery bought Scripps, corporate shakeup</a> Susie left but didn’t get any offers, at least the ones she didn’t want. She realized that a lot of brands were trying to get food connected and she wanted to make a firm that was dedicated to connecting brands to food. On self-branding and connecting: You should focus on your brand. If you’re booked all the time, you won’t have time for those 1 on 1 lunch. It’s important to think about your brand and your company’s brand at the same time. Background: Sociology at UCLA a great foundation on how people think in groups. My first job was at an ad agency. Went into media, which ended up with me going to Nickelodeon. I’m a strategist at the end of the day. Use data to extrapolate strategy and let people rock it Example: In Food Network, in the day, people liked Stand and Stir, but in the night, they want excitement and competition An example is <a href="https://www.foodnetwork.com/shows/iron-chef-america" rel="nofollow" target="_blank">Iron Chef.</a> We would market this show as a non-fiction entertainment seeker’s show. 3 shining objects. We would work as a sort of task force. We were looking to promote cooking as a sport. This includes getting well know chefs to do this as a way to hook them in. Iron Chef was shot on the 6th floor of Food Network. You have to have every ingredient the chef Iron Chef as a sport and that ushered into a whole new genre For <a href="https://www.foodnetwork.com/shows/chopped" rel="nofollow" target="_blank">Chopped,</a> there are 30 professionally trained chefs in the background. They would use the Chopped Ingredients before the show aired to prove the viability. How do I become a Celebrity Chef?: First, don’t think of being a celebrity chef. Think of developing your brand. If you want to develop your brand, you can talk to us. First, I ask for a video of them creating a dish Then my partner writes a positioning document Then we do an hour-long interview (like this?) I won’t make a show, but I’ll help you make great content What is your favorite social media platform?: Video. Snapchat, Instagram stories, less is more <a href="https://www.scmp.com/tech/article/2157481/bytedance-set-merge-musically-tik-tok-one-global-video-platform-under-tik-tok" rel="nofollow" target="_blank"> musical.ly or Tik Tok– Gen Z app</a> <a href="https://amzn.to/2MVmrDJ" rel="nofollow" target="_blank">Crushing It – Gary Vaynerchuk</a> Someone should get on that for cooking App: <a href="https://www.pannacooking.com/" rel="nofollow" target="_blank">Panna – a collection of cooking videos</a> Migelo does dumpling Rick Bayless does mole sauce Do you need the food network to be successful?: Yes, but it’s more than that. How do you get people to pay for your content? Number one place for recipes is social media now Content Strategy Know your brands: The three shiny objects. Create good content: That’s well thought through, and for your specific platform After starting, I’ve learned that the food industry is much bigger than I thought. Head forager for whole foods was talking to Susie about scaling up. They’ve been making it in small quanitites, but when they scale with copackers, there are a ton of things that can happen I never thought of design, private equity, everything <a href="https://www.ift.org/" rel="nofollow" target="_blank">Institute of Food Technologist in Chicago</a> <a href="https://www.specialtyfood.com/shows-events/" rel="nofollow" target="_blank">Fancy Food Show</a> <a href="https://www.ameribev.org/education-resources/industry-events/" rel="nofollow" target="_blank">Beverage Conference</a> <a href="https://www.projectnosh.com/events/noshlivesummer18" rel="nofollow" target="_blank">NOSH Live</a> <a href="http://hippeas.com/" rel="nofollow" target="_blank">Hippeas</a> <a href="https://www.foodnavigator-usa.com/Article/2017/12/19/Direct-to-consumer-company-Daily-Harvest-raises-43m" rel="nofollow" target="_blank"> Daily Harvest – Direct to Consumer</a> Food Trends and Technology Transparency: How can brands be more forthcoming on the process. A lot of companies are very nervous about being transparent. Small brands get it, big brands are struggling <a href="https://www.thepacker.com/article/wendys-moving-greenhouse-tomatoes" rel="nofollow" target="_blank"> Wendys looks at Greenhouse Tomatoes</a> Transparency is hard, but it’s all about storytelling Food Network has proven that storytelling is the best way to get people interested in food Ag Tech such as vertical farm and clean fish <a href="https://www.bluenalu.com/news/" rel="nofollow" target="_blank">Blue Nalu – Clean Fish Company</a> Impossible and Beyond Meat – lab based protein forward foods <a href="https://www.plenty.ag/" rel="nofollow" target="_blank">Plenty – vertical farms</a> <a href="https://aerofarms.com/" rel="nofollow" target="_blank">Aerofarms – vertical farm</a> Fancy Food Show: <a href="https://www.tysonfoods.com/news/news-releases/2018/5/tyson-innovation-lab-launches-yappah-brand-help-fight-food-waste-through" rel="nofollow" target="_blank"> Tyson Ventures has something called Up-Cycle</a>. They take chicken waste and turn it into a chip Food Waste When I talk to startups, it’s all about scale. Not everything is organic or not <a href="http://www.nbcnews.com/id/4541605/ns/health-fitness/t/are-you-flexitarian/" rel="nofollow" target="_blank"> The Abbott’s Butcher – focuses on flexitarians</a> <a href="https://www.nikkidinkicooking.com/" rel="nofollow" target="_blank">Food Network Star – Nikki Dinki – Meat on the side</a> For plant-based: it has to taste amazing Taste is King <a href="https://www.nytimes.com/2018/06/11/dining/sarah-masoni-food-designer-oregon-state.html" rel="nofollow" target="_blank"> Portland Flavor Article</a> Adam talks about <a href="https://extension.ucdavis.edu/subject-areas/sensory-science" rel="nofollow" target="_blank">sensory science</a> Do you have any advice for anyone getting into the marketing industry?: The best approach is that I started at an agency. I learned how to start a deck, or how to work with clients Start with a goal, agree on a strategy, devise the tactics It’s hard but gives you the best foundation All companies have a goal PR is also a great business to be in Food PR is really smart. You can work in a  company, or freelance, etc <a href="https://www.linkedin.com/in/riniader/" rel="nofollow" target="_blank">Rini Ader</a> Susie knew a guy who was really good at connecting and connecting with PR agents and that’s how we got Rini Networking A La Carte – a roundup You can sign up for the newsletter at <a href="http://fogelsonco.com/" rel="nofollow" target="_blank">F&amp;Co's website.</a>

Ep. 134 - Marketing Strategies from the Food Network with Susie Fogelson, Founder and CEO of F&Co

Susie Fogelson, Founder & CEO of Fogelson&Co.