Specialty Food Magazine

Summer 2016

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/691740

Contents of this Issue

Navigation

Page 56 of 187

of foil-wrapped chocolates, lollipops, bulk candies (mega M&Ms;, sea salt caramel popcorn), and old-timey Turkish Taffy and Mr. Goodbar treats was founded in New York City in 2001 by Dylan Lauren, Ralph Lauren's daughter. The tiny TurnStyle location manages to carry more than 3,000 products, Wyland estimates, although it's about a quarter of how many types of candy are stocked at Dylan's larger stores in the city. "There is no inventory space and hardly any storage areas so we've had to borrow a mop bucket from Starbucks," he says cheer- fully. "Everyone's been scratching each other's back. "People are so excited we're here, saying it's on their way to work and convenient to pick up their favorite candies for themselves or their kids. I like how all the cute little stands that don't have a home in the Chelsea Market have got a home here now." A Changing Consumer In the decades since she engineered the smorgasbord of eateries in Grand Central, Susan Fine has observed changes she didn't foresee. "Now everyone is a foodie and people have become more adventur- ous," she says. "Back then I never would have guessed that people retailer profile would be standing in line for Bolivian food [at TurnStyle's Bolivian Llama Party kiosk]. It was inconceivable to predict the surge of juic- eries and the number of vegans." She compared the endeavor to mak- ing a Swiss watch, how every piece needed to fit intricately together. The one piece missing from TurnStyle is gas, a safety hazard. "We've figured out how to deliver almost every kind of food but hamburgers since they're hard to do without gas," Fine says. "I used to be terrified I was doing too much food with these projects but now I'm convinced you can never have too much food. If I had a crystal ball, there will be even more food here in the future." Turn to the following pages for a photo gallery of TurnStyle's new vendors. "People are so excited we're here, saying it's on their way to work and convenient," says Sean Wyland of Dylan's Candy Bar. Summer Fancy Food Show Booth 3538 54 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - Summer 2016