W
hen you think of foodservice, traditional restaurants are often the first thing to come to mind.
Much of the growth seen in the segment last year—according to the 2016 State of the Specialty
Food Industry report, published by the Specialty Food Association in cooperation with Mintel—
was largely driven by more consumers dining out and seeking high-quality, flavorful foods. In fact, specialty
food sales grew faster in foodservice than through retail: 27 percent versus 19.7 percent.
From personalized jams at boutique hotels to gourmet bratwurst at
the ballpark, these foodservice offerings are anything but average.
COMPILED BY DENISE PURCELL, ORIGINAL REPORTING BY ANNELIESE KLAINBAUM
How Five Foodservice Segments
Are Emphasizing Specialty Foods
114 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com