Specialty Food Magazine

WINTER 2014

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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EDITOR'S LETTER A New Focus Y ou'll notice some changes in this Winter issue of Specialty Food Magazine, the first of our new quarterly schedule. To go along with our new frequency, the editorial staff revived our content mix with new recurring features. Research we conducted last summer reinforced that products and trends top the list of what our readers want, and we've provided plenty here with features like the Category Spotlight on healthy beverages and our look at little-known and sometimes underrated cheeses from Greece as well as trendforward Product Roundups on international yogurts and foods made with chia. But we also know that the stories behind the products— the histories, philosophies and personalities of the producers, retailers and other people who make up our specialty food community—generate great interest, and add compelling information to pass on to consumers. New elements we've added include behind-the-scenes profiles of producers such as the tour the Vukasin family gave of their 90-year-old specialty coffee roaster Peerless Coffee & Tea (p. 108); or the cause that inspired Kristen Preau of Cook Me Somethin' Mister to launch a jambalaya company (p. 63). We've also tapped into seasoned producers and retailers' experience, whether to help guide new companies, as in our Startup Spotlight Q-and-A (p. 116) or in Retail Therapy, where store owners and managers share their ideas with peers against a common issue like how to motivate young employees (p. 118). In addition, we've expanded our popular annual article on companies who are making a difference locally and globally into a recurring feature called Giving Back; in this issue, Ray Leard of Purely American talks about his community compost exchange in Athens, Ohio (p. 114). This issue also marks the Specialty Food Association's second annual Leadership Awards, and we talk to this year's winners about their efforts in citizenship, vision and business leadership (p. 32). To balance our four-time annual print magazine schedule, we're growing our coverage in Specialty Food News, our news site and daily e-newsletter for important headlines on food news, legislation, regulations, product launches, store and restaurant openings and more. In 2014, we'll be reporting more news specific to our trade, such as how specialty food businesses are anticipating the Affordable Care Act will impact them. (For a preview, turn to p. 14, and then sign up to receive Specialty Food News at specialtyfoodnews.com.) On the subject of the day's news, whether you've picked up this issue at the Winter Fancy Food Show, or are reading it back home, our editorial team will be providing ongoing daily coverage the news, products and trends from the Winter Show at live.specialtyfood.com. Be sure to follow it and, as we further refine our content ideas, please tell us your thoughts on what information is most useful to you. Denise Purcell Editor, Specialty Food Magazine dpurcell@specialtyfood.com facebook.com/craftcarejoy HAVE A COMMENT? Visit specialtyfood.com/dpurcell/newfocus WINTER 2014 1

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