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/691740
in this issue CONTENTS 139 John T. Edge talks Southern food spotlight on crackers VOL. 46, NO. 3 SUMMER 2016 86 130 Five NYC food halls 72 paleo-friendly products (continued, p. 9) 34 E-commerce in 2016: Learn How to Maximize Your Potential Consumers are shopping for foods and beverages online in growing numbers, creating a sea change in the retail environment. 50 retailer profile TurnStyle You wouldn't expect to fnd an array of fresh and fun foods in an NYC subway station, but this new venture in the Columbus Circle station is ofering just that. 76 q&a; Peter Kim: Interactive Food Adventures Te executive director of MOFAD shares insights into the making of what he says is the world's only large-scale, food-centric museum. 114 How Five Foodservice Segments Are Emphasizing Specialty Foods Travel and leisure industries, concessions, vending machines, and institutional dining halls are upping their oferings with more healthful, premium, and adventurous fare. 130 store tour Five Neighborhoods, Five Food Halls Te hottest places to eat in NYC these days are the city's many food halls. We checked out one new location and revisited four old favorites to see what they had to ofer in 2016. COVER: PHOTO: MICHELLE KAWKA 34 139 q&a; John T. Edge: The Authentic South Te director of the Southern Foodways Alliance talks about evolving culture, why he doesn't like the phrase "ethnic food," and the importance of corn. 141 roundup Advice for New Food Companies Established specialty food producers share guidance with start-up entrepreneurs. SUMMER 2016 7