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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S ocial media, e-commerce, and other societal factors have influenced the means by which everyday diners acquire fine food. Here, three experts discuss what's incited the shift. Foodservice stakeholders weigh in on the factors that have made fine dining less formal and more approachable. BY JULIE GALLAGHER The Evolution of Fine Dining THE PANEL Izabela Wojcik James Beard Foundation Anna Castellani Dekalb Market Hall Chef Tu David Phu AN-A Vietnamese Dining Experience PHOTOS: INDIVIDUAL COMPANIES Responses have been edited for clarity and fit. q&a 48 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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