Specialty Food Magazine

MAY-JUN 2013

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/123797

Contents of this Issue


Page 57 of 103

PHOTO: EVA MESZAROS Quality Bakers Since 1913 Celebratin g 100 Years BAKING CORPORATION Everyone needs this ENTERTAINING QUARTET Essential for parties and GREAT for every day Remember the Rubschlager Cocktail Breads! RYE | PUMPERNICKEL | WHOLE GRAIN | SOURDOUGH 3220 West Grand Ave. Chicago, IL 60651 773/826-1245 Kari Morris of Morris Kitchen poses with syrups and drink mixers. eclectic mix of prepared and packaged foods, as well as representation from both small-scale producers and beloved Brooklyn restaurants, makes for a veritable multi-course buffet that keeps people coming back. The vast, www.RubschlagerBaking.com Summer Fancy Food Show Booth 1966 evant. "You always have to keep broadening your audience, because you know a certain segment of people is going to stop coming at a certain point or get tired of it," Demby explains. And the vendors remain the heart of the effort. "That's often the most gratifying part of what we do—bringing folks in at the very beginning, the dream stage of their timeline," he says, "and then watching them catch fire." Following on the heels of a recent successful mini-Smorgasburg residency at a Manhattan Whole Foods that featured a selection of Flea and Smorgasburg vendors, Demby and Butler are already working on a new food and beer hall project, slated to open by year's end in Brooklyn's Crown Heights neighborhood, and pulling from their seasoned vendors to select five for a potentially permanent spot. The mutual sense of commitment between the market founders and their vendors is evident in not only the continued growth of Smorgasburg and its many venues, but in the vendors' individual successes as small businesses. "It's been a bedrock. Without it we wouldn't have survived," says Kings County Jerky's Woehrle of his involvement in the markets. "We definitely have no intention of leaving." |SFM| Eva Meszaros is associate editor of Specialty Food Magazine. Summer Fancy Food Show Booth 4121 MAY/JUNE 2013 55

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - MAY-JUN 2013