I started The People’s Cheese™ to consult on projects that furthered missions I believe in:
•Identify opportunities for makers and sellers in the specialty food space
•Leverage category management, customer engagement and education to create better spaces for buying food, and better food to fill those spaces
•Teach a broader, (inter)national market about cheese, why it matters, and how to make it part of everyday life
Major Food Group Spring 2017 reimagining of the former Four Seasons restaurant in Manhattan's Seagram Building is perhaps the biggest restaurant opening in a decade. For The Grill, one goal was the biggest and best cheese cart in NYC. To achieve this, The People's Cheese™ sourced a 35+ long cheese menu and designed a customized training program for the ultimate in tableside service.
CONO USA manages the American sales and marketing of Beemster, a small farmer-owned cooperative producer of Dutch Gouda. Their goal was to better leverage their closed system of milk production, cheese aging and flavor profile development to communicate their distinction and quality. TPC provided market research, a competitive overview and recommendations for sales and marketing strategies to drive growth in the U.S. market
An iconic, multi-store chain in the Northeast struggled to maximize the sales and profits in its cheese category. For 4th quarter launch, TPC provided category management and optimization with a focus on distinguishing, quality products; merchandising standards to better communicate that quality; and a complete cross-sell/upsell program to increase ASPC.
To open a best-in-class independent shop selling 100+ cheeses, beer, wine, and related specialty foods, as well as an in-store menu and catering program, Crisafulli’s sought a turn-key consulting package. This included distributor selection, product selection, sales projections, retail and margin recommendations, store design and equipment purchase, merchandising standards and best practices by category.
Celebrating its 10th anniversary as an award-winning farmstead producer of goat and cow cheeses, Consider Bardwell sought the tools and strategic planning to launch the farm from a regional to national player on the U.S. specialty food stage.
Equipped with singular recipes and a vision to create a scalable, national product line to support regional dairy farmers, Liz undertook a competitive and market analysis to deliver business model recommendations that will guide the company's go-to market strategy.
An industry-changing experience conceptualized to celebrate cheesemongers, CMI was in its successful fourth year when the founder approached Liz to help produce this increasingly complex event. The result: a renewed emphasis on training and education, and a national expansion from NYC to San Francisco.
Photo credit: Rachael Wright
Liz was the cheese ambassador for The Goat Cheeses of France’s The Original Chèvre campaign for 2013 and 2014. Her ongoing mission is to educate consumers and raise awareness of the variety, flavor, texture and unique attributes that different cheeses — in this case, French goat cheeses — offer.
Photo credit: Geert Teuwen
A farmstead producer of milk, cheese, ice cream and fresh dairy, Arethusa came to Liz for a competitive overview and sales strategy that would usher the farm into its next phase of growth.
Fancy Feast came to Liz as a cat owner and cheese expert. The idea? Cheese brings people together -- it's communal, it's conversational. There's so much to learn and talk about. We wanted to bring that experience to a national audience of food lovers and their pets so Liz created recipes, articles and pairings to celebrate cheese.