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