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/802137
WINTER SHOW EDUCATION PROGRAM HIGHLIGHTS Retailer Roundtable Retailers representing independent merchants, supermarket chains, club stores, and e-commerce platforms gathered for a panel dis- cussion moderated by Specialty Food Association President Phil Kafarakis on January 23. The session focused on the growth of specialty foods across retail channels and their impact on retailers' bottom line. Speakers included Freddy Cameron, Sam's Club; Bentley Hall, Good Eggs; Mathis Martines, Kroger; Sam Mogannam, Bi-Rite; and Suzy Monford, Andronico's. Here are five takeaways about the role of specialty foods in these varied operations: • Specialty food plays an important role in a store that is known for being more of a "big box" entity, said Cameron of Sam's Club. "Specialty food for us is local. It's food that tells a story. Our customers are members; they pay to shop with us. And we owe it to our members to find things that are local to them … hidden gems that tell a unique story." • Hall discussed the struggle his online company, Good Eggs, has gone through to curate the best possible products for customers. "We have an obligation to have those incredible specialty foods, as well as grocery staples, at affordable prices. It's those two things that make our assortment complete, as well as curated." • Kroger's Martines spoke about the importance of online input from customers. "We can get more information from the customer on what they want to see, [producers] can get more informa- tion, and it stimulates different avenues for people to try to be innovative." • Mogannam of Bi-Rite spoke about the powerful act of con- nection between the food they curate and the customers who purchase it. "Because we're deeply rooted in our values, we understand we're not just sellers of food. That's the medium we're connecting to our guests. We're feeding people, and the act of feeding someone is a very intimate act." • Andronico's Monford spoke about Safeway acquiring the chain, and how this merger will continue to show the importance of specialty foods to the bigger name stores. "To be a great retailer you need to have the right assortment, the right people, health and wellness. We're synthesizing that … and creating opportu- nity. Safeway is taking what we do and proliferating it, because we're feeding more folks and getting more eyeballs on products. That is purposeful merchandising and retailing."—Sara Kay 2017 Trend Forecast Dandelion leaves and nitro coffee are just some of the upcoming trends Suzy Badaracco discussed in "Flavor Trends: Hybrids, Extremes, and What Tastes Good Right Now," held on Sunday, January 22. Badaracco, a trendspotter and former forensic scientist, takes a quantitative approach to research and industry movement. Here are five takeaways from her session: • All-day breakfast will gain traction. Breakfast is something of a bellwether for the economy, Badaracco said. Traditionally, if the trend for people eating breakfast picks up, it means economic recovery is on the way. • Meal kits will continue to generate buzz, though Badaracco believes more people are writing and talking about meal kits than actually using them, and it will be interesting to see if the trend is sustainable beyond 2017. • Airport lounges are trending as foodservice opportunities, with business travelers often arranging their layovers to be in airports with the best dining choices. • Beverage trends will skew regional, as well as incorporate nitro, smoky flavors, and snack-ified options, meaning extras added to beverages to increase texture. Cold-pressed, raw, and unblended smoothies will grow. • While there won't be a single "new kale" for 2017, there will be trendy families of vegetables—such as chicory and dande- lion leaves—that will start to make an impact on menus.—R.C. Download Winter Show Education Program sessions at the specialtyfood.com Learning Center. SPRING 2017 23