Check out our 42-second welcome to Culinest!
“Fabulous!” “rave reviews…Your energy, enthusiasm and encyclopedic knowledge made it the most dynamic presentation of the day.
Thank you for your key role in making this Fellows gathering a sold-out event.”
— Kevin Allan, Vice President, The Culinary Institute of America
“Terry’s deep knowledge and understanding of the food industry
makes her one of the best in the business.”
— Antonella Zangheri, Owner, Krumville Bake Shop
Led by culinary business expert Terry Frishman, we’ve been helping aspiring entrepreneurs and established companies successfully launch and profitably grow their food businesses and brands for over 20 years.
We’d love to help you get where you want, with effective brainstorming, guest speaking, consulting and/or classes. Please contact us today to arrange for a complimentary, 15-minute phone consultation about how we might best help you move your food business forward.
Terry Frishman, Principal Consultant
Terry Frishman (MBA, Columbia Business School), founder of Culinest, a NYC-based boutique consultancy and educator, has over 20 years of award-winning experience helping entrepreneurs create and scale their culinary business.
Recently focusing on inspiring Profits with Purpose: Creating a Measurable Mission-Based Plan, as well as Innovation, Disruption and New Meaningful Opportunities in the Food Industry by leveraging Culinest’s 12 MegaTrends(c), entrepreneurship and consumer attitudes – Terry has presented and brainstormed: at the Natural Products Show Expo East, Culinary Institute of America – for The Society of Fellows; for a Fortune 500 company’s Global Brand Strategy Team (Brand Strategy, Customer Insights, Brand Analytics & Guest Experience Teams); and for roundtables with CEOs of the Helm Society. Also, through consulting and educational offerings.
Terry just helped a $100M company assess five business sales channels – resulting in major new sales opportunities; a $20M company meaningfully differentiate itself vs. me-too competitors; and many smaller and start-up companies position themselves for success.
Terry began her food career in consumer packaged goods, successfully managing $75 and $120 million established brands, before launching a new, $20 million product business for Kraft General Foods (now Kraft Heinz), where she won six Team Awards and also ran Brainstorming Sessions.
Terry helps aspiring and more established companies successfully launch and grow, assisting on everything from brainstorming, strategy, branding, partnerships and marketing, to research, problem solving, production sourcing and sales. For Sarabeth’s, Terry was recently their International Sales Manager. For Sylvia’s Restaurant, Terry helped launch their multimillion-dollar food products business, spearheaded their cookbook, and assisted with other business development. Clients of Culinest have gone on to win Sofi and Vendy awards, increase sales and profitably expand. To see and hear from a sampling of clients, click over to our Testimonials page.
“Terry knows how to make things happen.
Her knowledge of business, natural ability and instinct
helped shine a light on where we have taken our family.
She has the tools, and can bring
some serious resources and talent to the table.”
— Van Woods, Chairman, Sylvia’s Restaurant
Terry regularly teaches culinary business at many venues, is a member of The Society of Fellows – Culinary Institute of America, Les Dames D’Escoffier, New York Women’s Culinary Alliance, and a Trustee for KIVA (an online micro-financing organization). She has served as President of the Tri-State Roundtable for Women in Foodservice (now part of Women’s Chefs & Restaurateurs), and VP for both the New York Women’s Culinary Alliance and the International Wine & Food Society (NY). She has been an industry expert on Food Network, and guest speaker at the International Specialty Food and International Restaurant shows, BevNet, Expo East Natural Products Show, Columbia Business School, NYU, New School University Food Studies, Institute of Culinary Education, Natural Gourmet Institute for Food & Health, International Culinary Center, and more.