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.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/950112

Contents of this Issue


Page 9 of 91

in this issue CONTENTS VOL. 48, NO. 2 SPRING 2018 54 26 5 Innovators Who Are Upping the Foodservice Ante Traditional foodservice venues—such as hospital cafeterias and museum restaurants—are now at the forefront of culi- nary trends, and are in many cases competing with the top dining destinations in their areas. 38 Innovators Make Healthy Change Easy A panel of disruptors discussed how their breakthrough innovations are inciting a shift in what Americans eat and how they obtain food. 46 The New Children's Menu As millennial parents demand healthier meals for their chil- dren, restaurants are swapping in new options for young diners. 48 q&a The Changing Model of Fine Dining Foodservice stakeholders weigh in on the factors that have made fine dining less formal and more approachable. 51 trend watch Winter Fancy Food Show Trends Members of the Specialty Food Association's Trendspotter Panel trolled the aisles of the recent show in San Francisco in search of trends. Here's some of what they found. COVER: LEE ANNE WONG PHOTO: HAWAIIAN AIRLINES (continued, p. 9) 26 10 SPRING 2018 7

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