Specialty Food Magazine

SPRING 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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A New Way of Doing Business In many ways these stores and restaurants committed to local food are restitching patterns of eating and connecting with communities that have become increasingly fragmented with the changing dwell- ing, living, and work patterns of the 21st century. And to do it they're often turning to new tools and technologies. Both Vinland and Local Mission Market were financed in part by successful Kickstarter campaigns. Local Mission Market offers a full web store for pickup and delivery and a custom in-store iPad app for weighed items and quicker checkouts. Good Eggs, a local-food delivery service with early rollouts in California, Brooklyn, N.Y., and New Orleans, uses highly developed computer software to run the fully online retailer. "We're trying to increase the connection between food produc- ers and their customers, and we're doing it in this Back to the Future way in which the newest technology has enabled better customer service," explains Rob Spiro, one of the founders of Good Eggs. Key Factors in Building Interest The interest in local foods has been growing since Alice Waters' founding of Chez Panisse in the 1970s, but has gained a new life "We're trying to increase the connection between food producers and their customers, and we're doing it in this Back to the Future way in which the newest technology has enabled better customer service." PHOTO: FIELDS FOODS SPRING 2014 31 lede_Spring2014.indd 31 3/18/14 1:50 PM

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