- Go to Market Strategy: What is the best route to grow your business if you are just starting off in foodservice: local, regional, or national?
- What information matters when creating sell sheets specifically for foodservice?
- Has the demand increased with certain attributes: gluten free, allergen friendly, plant based?
- What are the review periods for the C&U channel?
- Should a brand list their distributor item codes on sell sheets (US Foods, Sysco, DOT, ect)
