3–5 September 2017 • Olympia London • Trade Only

Scale Up

Building a business in the competitive food and drink market is a challenge; Scale Up provides a workshop environment where you can gather impressive advice and practical solutions with the aim of helping you overcome some of the everyday business hurdles.

Each day, Speciality & Fine Food Fair will play host to three roundtables each exploring the challenges of developing a business at each stage of its growth.

Sessions will last 45 minutes and we’d suggest you stay around afterwards to further pick the brains of fellow attendees!

What is a roundtable?

A roundtable is an open discussion designed to dissect and hopefully solve(!) a key issue.
Each table will be led by an industry expect and also feature some companies who’ve already gone through the process.

What will be covered?

Desinged to suit your need, select where your business sits currently and join that table...

Level 1: Getting Started
Ideal for companies dipping their toes into the food and drink industry for the first time explore the challenges and opportunities faced by other SMEs and learn from their experiences (and mistakes). Some of the elements covered here will be distribution, packaging, and marketing.

Level 2: Scaling Up
Growing your business shouldn’t mean you have to sacrifice your integrity, discuss how best to expand whilst staying ‘speciality’. At this table topics will include; time management, relationships with multiples, and ultimately how to take your product to the next level.

Level 3: Going Global
Demand was up in every single one of the UK’s top export markets last year, so if you’re looking to take your burgeoning brand abroad, now’s the time! We’ll go over exporting issues, communication challenges and some of the biggest food and drink opportunities overseas.  

Who should attend?

Manufacturers and suppliers with an interest or involvement in the fast-paced world of food and drink – simply pick the level that is right for you!

How do I get involved?

Booking for these sessions will open in late June; places are limited to 10 per table, per day - so get your booking in early!

You'll have your Speciality & Fine Food Fair badge to attend the Scale Up sessions, so if you haven't already register here.

Wonderful to obtain first class advice from experienced mentors who were able to offer objective directions on how best to progress my cheese-making project

Wark Samuelson, Proprietor, The Coach and Creamery