Specialty Food Magazine

JAN-FEB 2013

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.

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88 moroccan souvenirs JANUARY/FEBRUARY 2013 CONTENTS VOL. 43, NO. 1 features 24 Creative Collaborations Enormous potential—and serious pitfalls—can be had in working with another company to create a new co-branded product. Tese companies share their experiences in a new kind of teamwork. 38 cheese focus The Costs of the Case Four cheesemongers from around the country discuss their insights and tactics for pricing strategies and challenges. 46 candy counter 12 Months of Candy Promotions While the Big Four holidays get all the press, opportunities abound to highlight confections year-round and boost sales during seasonal lulls. 58 profile Oxbow Public Market Inspired by San Francisco's Ferry Building Marketplace, this market is playing a key part in revitalizing downtown Napa while serving as a showcase for local producers. PERSONAL VISIONING 66 66 the educated retailers' guide Four Reasons to Write a Vision Statement for Your Personal Life Can using business strategies help you create a more complete life outside of work? Ari Weinzweig thinks so. 73 product roundup Raising the Heat Te latest batch of hot sauces contains an intense combination of ingredients delivering more heat and flavor than ever before. 76 The Next Generation Tese three specialty food companies have navigated the often difficult dynamics of passing a business on to their children. Boat Street Pickles 112 85 new pizza products 58 Oxbow Public Market 80 natural selections 36 Food Labels You Should Know Use this primer to learn the details of the industry's most prevalent product seals, certifications, labels and terms. 85 product roundup At-Home Pizza Companies are rolling out plain and flavored crusts, gluten-free, vegan and low-sodium options and even pizza-inspired meals—all ready in minutes. 88 foods in focus Moroccan Souvenirs A culinary expedition to the North African country brings a deeper appreciation for the cuisine that, while exotic, has an easy appeal for American shoppers looking for something different. 73 hot sauces

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