in this issue
CONTENTS
40
frozen
freshens up
the craft spirit
and beer boom
VOL. 45, NO. 2
SPRING 2015
20
34
retailers take
on restaurants
60
trends in hotels,
cruise lines, and more
(continued, next page)
73 special report
The State of the
Specialty Food Industry
2015
Read highlights from this
annual survey, including
sales by retail segments and
foodservice, the fastest-
growing categories, and bench-
marking supply-chain data.
20 On the Craft Track: Specialty Spirits & Beer
While the artisanal spirits movement is about 20 years behind craft
beer, both are driving sales with complex favors, interesting storylines,
and a strong appeal for millennial consumers.
FOODSERVICE SPOTLIGHT
60 q & a
What's Trending in Foodservice
A panel of chefs share what will drive menus this year in fne
dining, catering, cruise ships, campus dining halls, and other
hospitality channels.
63 global eats
Emerging Cuisines
Cuba's opening doors, ramen's mainstreaming, and Wales'
heightened identity are paving the way for three exciting
new cuisines.
70 Signature Statements
Producers, retailers, and chefs share what it takes to create a
distinctive item that stands the test of time.
81 The Bakery Renaissance
As the cupcake craze declines, bakeries are seeing success with smaller
portions, local sourcing, and other people-pleasing oferings.
10
foodservice
picks
$$
COVER PHOTO:© STOCKFOOD /
KRIEG, ROLAND