Latest opinions
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“Play to your strengths”
20 March 2015 Town CrierSmall business owners need the versatility of Swiss Army knives. The variety of skills that we have to deploy during the average month is dazzling -
“The customer is in the detail”
20 March 2015 Expert EyeIn my view, the average Partridges customer would probably fall into one of three categories. -
“Retailing American-style”
20 March 2015 Cheese TalkOn a recent visit to Santa Barbara – a highly recommended detour if you’re stuck in LA for a few days – I checked out the various shops, supermarkets and delis, and was as always amazed at how different the shopping... -
“Try leads to buy”
20 March 2015 Fine Food“Would you buy a used car from this man?” is the line that the analysts reckon lost the 1960 U.S. Presidential election for Richard Nixon -
The Importance of a Marketing Strategy
18 March 2015 Speciality BitesIt’s show-time, folks. The biennial IFE Show at Excel takes place next weekend onwards for 4 days followed a month later by the Farm Shop & Deli Show, and I am currently in Athens at the second ever Food Expo Greece... -
Soar Like An Eagle
23 February 2015 Speciality BitesLast week I was back in Kenya at the children’s centre (orphanage and school) that Cotswold Fayre supports on a monthly basis and with our charitable events -
The Key Elements of Success
10 February 2015 Expert EyeOn Thursday 25th May 1972, Partridges opened its doors for the first time at 132 Sloane Street, London. The doors were in fact opened by my brother, Sir Richard Shepherd, the first of at least eight family members to work... -
Promoting Smaller Brands
05 February 2015 Speciality BitesAt this time of year I often spend time out with my sales team visiting retails, and this year is no exception, and I entered in to a debate yesterday I thought I would share with you -
“We all scream for ice cream”
03 February 2015 Fine FoodIf you need cheering up in the slate grey days of the New Year, ice cream is the indulgence to turn to -
“Together we stand; divide, they will get us”
03 February 2015 Cheese TalkI was invited to give a series of lectures on British cheese in January to the Masters students at the University of Gastronomy in Bra Italy, and had planned to spend December leisurely researching and writing my presentation
