Specialty Food Magazine

MAY-JUN 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.

Issue link: http://specialtyfoodmagazine.epubxp.com/i/123797

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Cured Gourmet & More The Curated Case For petite cheese shops, creating a niche can offer an edge in competing with larger retailers. Three purveyors share their experience keeping a tight focus, a handpicked selection and a loyal customer base. BY JANET FLETCHER A s exhilarating as it can be to shop at a cheese counter with a vast selection, I'm more taken with stores that demonstrate a point of view. Seeing a small, focused collection boosts my confidence that the cheeses get the care they need and rotate quickly. Merchants with carefully curated cases, to borrow a term from the museum world, must learn to satisfy shoppers accustomed to more choice. Sensing a trend toward this sort of micro-retailing, I spoke with three retailers who have chosen that route to learn more about the risks and rewards. Cured: Domestic, Local and Seasonal Opened in downtown Boulder, Colo., in mid-2011, Cured specializes in American cheeses, with Colorado products foremost. Proprietors Coral and Will Frischkorn describe their enterprise as a "small, personal, neighborhood market selling local products," with 75 to 100 cheeses in about 1,200 feet of selling space. 22 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com PHOTO: GOURMET & MORE PHOTO: LAURIE SMITH CHEESE FOCUS

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