Specialty Food Magazine


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.

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trends & happenings Dining with a Conscience Restaurants are making sustainability and social responsibility a key element of their businesses, according to a study by Technomic. Wheth- er sourcing organic ingredients and free-range chicken like Pizza Fusion in Tampa does, or helping disadvantaged youth and the homeless get to work as with FareStart Restaurant in Seattle, restaurants have good reason to join the movement, beyond a happy conscience: 63 percent of operators and diners say they're more likely to visit a foodservice operation they view as socially conscious, particularly those that address humane treatment of animals, conservation, and local community involvement. Across all foodservice segments, operators expressed strong commitment to these initiatives for the positive impact on environment, company reputation, and food and beverage quality. And more than half say that having a social responsibility strategy will be necessary to remain competitive in the next two years. The biggest obstacle: higher costs associated with some initiatives.—D.S. Beyond Early Bird Specials Don't underestimate seniors. While those under 50 are pull- ing back, older consumers are enjoying their sunset years dining out, reports market research firm NPD Group. Baby boomers and senior diners alike are expected to increase their spending at restaurants in 2014. Why? This segment has been less affected by prolonged high unemployment and the recession. They continue to visit restaurants at an ever- increasing rate. Zoning in on their dining preferences—which may differ from much-watched millennials—stands to boost a restaurant's bottom line.—D.S. CHICKEN RANKS For the frst time in more than a century, Americans are eating more chicken than beef. Per capita, chicken con- sumption in the U.S. has risen from less than 20 pounds in 1909 to about 60 pounds in 2012. Main drivers include price, ease of preparation, and a healthier profle. Plus the poultry has raised its gourmet profle. According to restaurant consultant Baum & Whiteman, establishments elevating poultry include Rôtisserie Georgette, an upscale chicken-focused eatery in New York City, and Boston's Craigie on Main, where $74 gets you a roast chicken for two cooked sous vide in chicken fat and spices.—D.S. ETHICAL BREAD Specialty food consumers have become particular about the ethical treatment of animals by checking the labels of their milk and eggs, but what about products that contain eggs and dairy? Baked goods producer Pastry Smart has brought attention to this conundrum by becoming the first, and thus far only, bakery to earn the American Humane Certified stamp. Humane Heartland, which regulates the certification for farmers and value-added producers alike, conducted a study of consumers that found 89 percent feel animal welfare is important to the product and 74 percent are willing to pay more for that product.—E.M. @ Writer Stephanie Cain delves into Pastry Smart's effort and the certification process at specialtyfood.com/ onlinehighlights. 14 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com TrendsHappenings_SPRING14.indd 14 3/13/14 11:13 AM

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