Specialty Food Magazine

Spring 2017

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

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in this issue CONTENTS VOL. 47, NO. 2 SPRING 2017 75 26 How to Tackle Food Waste Can one restaurant or store make a dent in the billions of pounds of foods and beverages thrown away each year? ese foodservice and retail innovators are doing their best to find out. 43 Make Your Menu Work Harder Traditional restaurants are experiencing new forms of competition —from delivery-only food startups to meal kits and even rent hikes. at's why it's more important than ever to use all of the tools available to engage customers, espe- cially when it comes to menus. 51 q&a; Chloe St-Cyr, The Uber of Home Chefs is professional chef and entrepreneur wants to bring the culinary arts to the masses with her online marketplace MiumMium, which matches personal chefs with in-home diners around the globe. 54 q&a; Nicole Krasinski, Expanding on Success is pastry chef and restaurateur is half of the winning husband-and-wife team behind State Bird Provisions and e Progress in San Francisco. COVER: PHOTO: CHLOE ST-CYR 10 (continued, p. 9) 81 special report The State of the Specialty Food Industry 2017 Read highlights from this annual survey, including sales by retail segments and foodservice, the fastest-growing categories, and how online sales are impacting traditional retail. 56 q&a; Maria Loi, Showcasing a Little-Known, Ancient Superfood Most Americans have never heard of Chios Mastiha, an ancient Greek superfood that adds an herbal, slightly bitter, and slightly sweet flavor to dishes, but this chef is working to change that. Natural Food Market S P E C I A L T Y F O O D S SPRING 2017 7

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