Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/102355
READ MORE ONLINE… Visit specialtyfood.com/onlinehighlights for these and other features: BITES BY THE BAY San Francisco's food scene is constantly evolving, and we cover several of the city's newest stores and restaurants in this Winter Fancy Food Show issue of Specialty Food Magazine beginning on p. 105. Read more about the latest happenings in the Bay Area—as well as the food and menu trends across the U.S. A VISIONING PRIMER On p. 66, Ari Weinzweig of Zingerman's Community of Businesses writes about the benefits of applying the same visioning exercises you do at work to your personal life. Read more of Weinzweig's extensive writing about visioning and how it can work for you. NASFT CELEBRATES 60 YEARS The NASFT marked its 60th anniversary in 2012. To celebrate the occasion, the NASFT has created "A Visual Feast," an online exhibit that highlights the people, products and events that have defined the specialty food industry over the past six decades. A physical version of the exhibit will be on display January 20–22, 2013, at the Winter Fancy Food Show in San Francisco. MOROCCO SLIDESHOW In this issue, Specialty Food Magazine contributor Joanna Pruess writes about Morocco's tantalizing cuisine and offers three tagine recipes to add excitement to your menu. View a photo gallery of Pruess's trip to Morocco, from a camel ride across the Sahara to a trip to the souks of Marrakech. .com MARKETPLACE Browse through the Marketplace on foodspring.com, where you'll find more than 3,000 products and more than 1,200 recipes from members of the NASFT— including picks for the Bite This product of the day. SHOW US YOUR MOST CREATIVE HOLIDAY CANDY DISPLAYS Candy promotions can extend beyond the Big Four holidays as you'll read on p. 46. We want to see how you're promoting candy for less well-known occasions and events. Send us photos of your most innovative and creative displays, and read about the latest candy and confection products on the market. Q&A; WITH FAMILY BUSINESS OPERATIONS EXPERT OTIS BASKIN In "The Next Generation" (p. 76) three specialty food company owners talk about the rewards and challenges of seeing their children take over the business. Learn what Otis Baskin, Ph.D., a consultant with The Family Business Consulting Group, advises about plans for leadership succession, strategies for growth and conflict resolution in our recurring online Q&A.; Baskin, who has served as an adviser for public and private organizations around the world, takes questions from the specialty food trade on all aspects of running—or handing down—a family business. TELL US... What will be the biggest specialty food trends of 2013? Weigh in at specialtyfood.com. JANUARY/FEBRUARY 2013 155