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Industry Engagement

Philip Teverow
Solid Brands
Founder

Philip Teverow
Solid Brands
Founder

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Philip Teverow is a product development and culinary brand management specialist. He has been operating Solid Brands as an early stage food business consultancy since 1997, leveraging his experience in all aspects of multiple brand launches, and connections with all sectors of the food business – manufacturers, suppliers, distributors and retailers – to help entrepreneurs turn their food ideas into thriving businesses. He brings to the table years of experience launching food brands and products, and deep knowledge of processes, pitfalls and players.

As the brand manager at Dean & DeLuca from 1983-1994, he was a key member of the team that guided the company’s growth, from owner-operated store through its acquisition by W.R. Grace. Since then, Philip has developed and operated specialty foods businesses across a range of categories and segments. He has worked with leading retailers like Whole Foods Market, Williams-Sonoma, Trader Joe’s, The Fresh Market, Bed Bath & Beyond, Target, and Costco; distributors including Kehe, UNFI, Sysco, Haddon House, many specialized regional distributors, and the brokers who service them; specialty food co-pack manufacturers with a variety of scales and capabilities; importers like World Finer Foods and The Food Import Group; and prominent culinary names such as Mario Batali, Marcus Samuelsson, Union Square Hospitality Group, The City Bakery, and Smith & Wollensky.

Philip’s work encompasses all aspects of starting up and operating a food business, from brand positioning to product development, formulations, label art direction and copy writing, production outsourcing, licensing, integrating brand positioning into corporate management and communications, distribution and marketing strategies and implementation, business planning and budgeting. He has collaborated closely with many emerging artisanal brands across multiple categories since 2010.

Philip has a BA in Anthropology from Columbia University, and conducted post-graduate primary research in Transylvania on a Fulbright Fellowship. He is an ardent cook and food enthusiast; able to get along in Italian, French, Spanish and Romanian; and has extensive food knowledge, spanning many cultures and including science as well as history. Years of reading and research have made his brain a storehouse of arcane but useful information.

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