Bulk Edible Oil Blog

How To Set Up An Organized Gmail Inbox (And To-Do List)

Posted by Hannah Broaddus

Email avalanches. They’re the worst. What starts as a reasonably organized inbox can get way out of control, way fast.

As someone with tens of thousands of emails in my inbox over the last few years, I’ve created a good system to keep organized and make sure that none of my tasks get lost in the shuffle. In my system, your inbox is set up as a to-do list. If any email requires action from you in any way, keep it in you inbox. When you’re done with it, label and archive it so that it is neatly put away— out of sight, out of mind.

This article will walk you through the steps to set up your organized email if you use gmail. If you haven’t read it yet, you should read the prequel to this, 7 Ways To Organize Your Email And Get $#!% Done.

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7 Ways To Organize Your Gmail Inbox And Get $#!% Done

Posted by Hannah Broaddus

Do you have 7,000 emails in your inbox? Or does your iPhone email icon look like this?

I encountered an email inbox like this the other day, and it honestly scared to me. I felt overwhelmed for him.

First, you have to understand that I’m a hyper organized person— simply because if I don’t keep something written in front of me, it’s in one ear and out the other. I require a variety of to-do lists to make sure that all of my work gets done.

What’s my best to-do list? It’s actually my ever-fluctuating email inbox.

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Olive Oil Prices and Commodity Market Update: Spring 2015

Posted by Hannah Broaddus

Higher olive oil prices were predicted in the 2014/15 harvest, in contrast to the 2013/14 harvest of last year. Starting in the summer of 2014, producer prices in Spain began to rise. As a result, the global price of olive oil has gone up this year.

For a review of the commodity market from this fall 2014, we’d suggest catching up on the following article, Olive Oil Commodity Market Update 2014/2015 Harvest.

In the meantime, here’s a review of where prices are now and a some suggestions for future planning to keep your cost of goods low.

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5 Easy Mistakes To Make When Labeling Your Food Product

Posted by Rachel Zemser

This article was originally featured on Rachel Zemser's website, The Intrepid Culinologist, and is published here with permission.

The Fancy Food Show was in town this January! I love wandering around the show, checking out the trends and secretly searching for false claims, labeling violations or stuff that is just misleading. That’s what food scientists do-- and then we pick up the phone, call the FDA and make sure violating entrepreneurs are BUSTED!!

The reality is, there are just way to many products out there for the FDA to inspect for compliance and unless your product is under USDA jurisdiction.  Plus, you don’t even have to have it inspected or approved before putting it on the shelf.

This is all the more reason to do your diligence and make sure you don’t accidentally lie, mislead or omit any important information.

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5 Reasons Your Business Isn’t Ready To Buy Olive Oil In Bulk

Posted by Hannah Broaddus

Buying in bulk has always been thought to save money. Buy more volume and bigger packaging and save more money. That’s true, BUT, to be able to buy in bulk, a whole bunch of conditions need to be met on your business side of things to have the decision make sense.

On the flip side, there are plenty of times when a small business or restaurant shouldn’t buy from a bulk supplier. If your business sounds similar to the factors below, you should actually stick with your local distributor or food service provider.

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The Top Food Trends From Natural Products Expo West

Posted by Hannah Broaddus

This March, I (excitedly) attended Expo West for the first time. I would agree with many that this show is an absolute must for anyone in the natural food sector.

All kinds of brands exhibit, from the smaller budding names to the top dogs. All of the delicious samples made me excited for some new products that I will be able to get at the grocery store this next year.

Walking around, it was quite clear that there were a few very popular trends, repeated aisle after aisle. Young and old brands were climbing upon the trend bandwagon, staying on top of the latest and greatest.

And you… how will you stay ahead of the game? Well, to start, you should know the emerging trends! Here they are, in no particular order.

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US Olive Oil Imports In Review and How It Affects You

Posted by Hannah Broaddus

The following is a review of the 2014 trends in olive oil imports, including the most popular grades and where they’re coming from.

As you’re reading, here’s what directly affects your manufacturing / distribution company:

  • Olive oil imports continue to grow, and
  • Most imported olive oil is coming from Spain or Italy

Olive oil imports continue to grow

The popularity of olive oil is still on the rise, and has been for over 25 years. With the growth of gourmet retail shops across the US and much more conversation about olive oil quality and origins, consumers are likely to have an increase in demand for olive oil in the future.

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5 Common Pitfalls of Inventory Replenishment

Posted by Dan Kiefer

This article was originally featured on the K3S blog and is published here with permission.

There’s a saying in purchasing that when the inventory in the warehouse is lean, sales is doing a great job. When the warehouse is overstocked, there must be a problem with purchasing. That’s the world we live in.

Running a profitable company in this economy is as much about keeping inventory lean as it is about boosting sales. 

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What Are The Top 5 Factors You Consider When Deciding To Partner With A Supplier?

Posted by Hannah Broaddus

“What are the top 5 factors you consider when deciding to partner with a supplier?”

Procurious, a online community for procurement professionals, recently posed this question to your peers in one of their forums.

Procurement personnel from all over the world answered with their top factors that they use to decide upon suppliers. Interestingly enough, the discussion was weighted pretty heavily on one factor — trust. Trust, of course, encompasses a lot of different things, but there were almost 3x as many answers for this one factor than any of the others.

All of these responses could be grouped into about five different main priorities.

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How To Write A Food Formula That Makes Sense To A Manufacturer

Posted by Rachel Zemser

Sometimes — well actually most of the time — I get calls from start ups asking me how they can scale up their recipe to industrial size. The first thing I always ask is,

“Is your formula in percentages? Because that's what manufacturers need to see it in.”

Crickets chirping in the distance— silence on the line…

The client usually says, “I measure my liquids with a measuring cup and I use teaspoons to weigh out my salt and sugar— is that ok?”

I answer NO!  

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