Most people think the hard part is finding a great product overseas. It’s not. The real risk is assuming the U.S. system will bend to your plan. It won’t. In this blog, Tim Forrest breaks down why food import businesses get stuck early—and what to do instead if you want to sell in the

Most food brands treat their brokers like employees. They assign tasks, demand results, and wonder why nothing changes. But brokers aren't employees. They're independent businesses juggling dozens of principals—and yours is fighting for attention against every one of them. The interactive course outline above maps the complete Thrive! Preferred Principal curriculum—the same 8-step framework global

https://youtu.be/JBYzpkb49S4?si=m3daY9UrvcQnvTM1 Food Importing to the USA: Why FDA Problems Don’t Happen at Launch—but Explode When You Scale Most food brands believe FDA issues happen at the beginning—when you first launch, submit paperwork, or clear your first shipment. That assumption is one of the most dangerous mistakes a food importer or growing brand can

https://youtu.be/8BKyCqo6Z_8?si=LLnJgEgcxyIdYKoX The food industry is changing—and for small food producers and international brands, the timing has never been better. In this episode, Tim Forrest sits down with marketing thought leader Mark Schaefer to explore why now is the best time to be a small producer in food, especially for

https://youtu.be/n2SwWdq6hvc?si=9UsyFnWhwcOjJMRw Bringing a food product to market in the United States is not just about creating something that tastes good. It’s about understanding the big picture—how product development, compliance, operations, and market expectations must work together from the very beginning. In this episode, Tim Forrest shares the high-level principles that are absolutely essential

https://youtu.be/EIQGYt8lSNM?si=C5y3LiOJOOAKGZGZ Breaking into the U.S. food market is one thing. Scaling across hundreds—or thousands—of retail locations is something entirely different. For international food brands, cooperatives, and emerging producers importing food into the United States, growth often stalls after early success. The product is strong, the demand exists, and buyers show interest—but sales plateau,

https://youtu.be/iQTmvRUQ7vE?si=53b6VLTdcRKt5bOY The food business is filled with passion, creativity, and ambition—but it’s also filled with myths. For food entrepreneurs and international brands preparing to import products into the United States, believing the wrong advice can lead to expensive mistakes, stalled growth, or complete failure. In this video, Tim Forrest shares three of the

https://youtu.be/vDJfbfHgu5w?si=DnJkPMO4mw9WjtTt Bringing a food product to market in the United States is one of the most exciting—and complex—steps a food entrepreneur or international brand can take. The U.S. represents one of the largest food markets in the world, but it is also one of the most regulated, competitive, and unforgiving environments for unprepared

https://youtu.be/2iwvUdzjlFo?si=7QAmBD3YAj5Ysrpl The BBQ category in the United States is one of the most competitive—and one of the most opportunity-rich—segments in food. From dry rubs to finishing salts to regional sauces, consumers are passionate, opinionated, and loyal. For international and emerging brands, that passion represents enormous potential—but only if you enter the market the

https://youtu.be/JI5GqwJOgjE?si=M_dloHWfMfe5xNzG From Farmer’s Market to Retail: How to Prepare Your Food Product for the Next Stage of Growth For many food entrepreneurs, the farmer’s market is where it all begins. It’s where recipes are tested, customer feedback is immediate, and early momentum builds. But success at the farmer’s market does not automatically translate