Companies looking for a successful 2015 should concentrate on what they do best. For some, that may mean narrowing their focus. For others, it could mean broadening their horizons.
Being small has never been cooler — at least, that’s what a small but growing part of the U.S. population believes when it comes to meat. Small companies, locally raised and produced meat, classes on butchering or charcuterie —consumers are increasingly interested in where their meat comes from, and they are turning to small, local meat shops and processors.
Chris Young, outreach specialist for the American Association of Meat Processors, says that the local food movement is one of the biggest opportunities for AAMP members.