Specialty Food Magazine

FALL 2019

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/1156964

Contents of this Issue

Navigation

Page 90 of 91

Specialty Food Magazine celebrates the entrepreneurial spirit of some of the trade's best and brightest with its 12 Under 35: Breakout Talent to Watch cover story. Here's a look at some numbers related to their efforts and stats from other areas of opportunity within the industry. $ 6.03 billion The amount of store inventory that Nada sends to landfills vs. the industry average, which falls in the eight to 12 percent range. 0 % The number of farming families in Malaysia, Thailand, and Australia who provide blossoms for Wild Hibiscus Flower Company, the winner of the SFA's Front Burner Foodservice Pitch Competition. 150 by the numbers The year that the deli that would later become Katz's Delicatessen was established on Ludlow Street on New York City's Lower East Side. Today, owner Jake Dell endeavors to preserve the business' rich history while keeping things fresh. 1888 The volume that the botanical extracts market is forecast to reach by 2022, according to a report by Markets and Marketplace. The square footage of Devin Shomaker's Rooftop Reds urban rooftop vineyard in Brooklyn, NY. Grapes are grown using Shomaker's proprietary urban planter system. 14,800 COMPILED BY JULIE GALLAGHER Julie Gallagher is managing editor of Specialty Food Magazine. 88 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - FALL 2019