Specialty Food Magazine

Spring 2018

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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Traditional foodservice venues—such as hospital cafeterias and museum restaurants—are now at the forefront of culinary trends, and are in many cases competing with the top dining destinations in their areas. BY MARK HAMSTRA INNOVATORS F rom university cafeterias to stadium vendors to airplane catering, innovators are elevating what has frequently been "just okay" fare to something visitors are getting excited about. How? By getting creative and trying everything from bringing in acclaimed restaurant chefs to showcasing high- quality local food purveyors and even pursuing lofty goals around nutrition and sustainability. The following five innovators are among those helping to move the needle. 5 Who are Upping the Foodservice Ante with Specialty Food 26 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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