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/480793
EDITOR'S LETTER The Current State—and Potential— of the Foodservice Segment SPRING 2015 1 HAVE A COMMENT? Visit specialtyfood.com/dpurcell/foodservice I 'm writing this editor's letter while attending CaterSource, a trade show and conference for the catering and events industry. This education-packed show is not only giving me a deeper under- standing of catering's specific operational needs, but also providing a glimpse of what f lavors, cui- sines, and special-interest foods are important in event catering today. Ethnic street food, farm-to- table, Latin and Southeast Asian f lavors, craft beverages, gluten-free: much of what's current and hot in packaged goods follows suit with trends across foodservice channels—a segment of the specialty food trade we devote a lot of this issue to exploring. Denise Purcell Editor, Specialty Food Magazine dpurcell@specialtyfood.com In the following pages, we take a look at trends and prod- ucts having an impact in foodservice, whether it's the rise of craft beer and spirits (p. 20), or emerging international and regional foods like Cuban cuisine and Japanese ramen (p. 63). Menus across hospitality channels share a number of themes like local, seasonal produce, fermented foods, and wood-fired grilling, as noted by our panel of fine-dining, catering, cruise, hotel, and college dining professionals on p. 60. Beyond trends, you'll find insights into the sales health of specialty foods in foodservice from our annual report, "The State of the Specialty Food Industry." This research from the Specialty Food Association and Mintel shows that foodservice accounts for 22 percent of the $109.6 billion specialty food industry, or $24.1 billion. That figure ref lects sales of packaged specialty food items through foodservice channels; when factoring in specialty food products sold as ingredients, the number is considerably larger. Yet there is still plenty of unexplored growth potential for specialty food producers to tap. According to this year's data, specialty food manufacturers say foodservice represents just 9 to 12 percent of their overall sales, a number that's been fairly consistent for the past five years. As premium ingredients and new taste experiences become a greater force in foodservice, opportunities are growing to service this segment. Our annual report offers much more information across the entire supply chain. As a barometer of the industry, it helps gauge the growth of various retail channels and benchmark operating statistics of specialty food companies. Sales data and supply chain surveys also offer a peek at which categories are accelerating or slowing in sales versus past years and which food movements resonate most today or will emerge in the coming years. Beginning on page 73, view the highlights of this essential research, and then go to specialtyfood.com/ stateindustry2015 to download a summary report with additional charts and data as well as the full 140-page re- port. Mark your calendars for April 8, when the Specialty Food Association will present analysis on this year's report, and you'll have an opportunity to ask questions, in our webinars@work series.