Specialty Food Association: Top Trends at Fancy Food Show

July 9, 2013 by Leave a Comment

The Specialty Food Association announced its take on the top trends from this summer’s Fancy Food Show, the association’s major semiannual industry trade show.  The top five new trends were:

  1. Innovative frozen treats, from smoothie pops to tea- and coffee-based popsicles.
  2. New uses of grains and seeds, including a quinoa sesame milk chocolate bar from Seattle Chocolate Co. and sweet potato, quinoa, and kale ravioli from La Pasta, Inc.
  3. Global meal starters and sauces incorporating flavors from Thailand to Greece to Africa.
  4. Retro redone, with new twists on retro favorites from banana pudding pancakes to classic southern cheese crisps.
  5. Cocktail ingredients for the at-home mixologist, ranging from tea-based mixers to artisanal bitters.

Continuing trends included single-serve snacks, Vietnamese flavors, chickpea and seaweed snacks, maple products, sweet and savory cookies, coconut, salted caramel, and gluten-free products.

For the full story, click here.

Filed Under: Global Market Buzz, Trending Now Tagged With: , ,

Fast-Casual Build-Your-Own Pizza Segment Heating Up

July 9, 2013 by Leave a Comment

Fast-casual pizza concepts are growing, both in terms of sales and number of enterprises, according to the latest report from Restaurant Hospitality.  Fast-casual pizza has grown to a $31 billion segment in the last 20 years.  Adding in casual dining Italian enterprises, the pizza market balloons to a $50 billion industry.

Inspired by the rise of fast-casual giant Chipotle, build-your-own pizza enterprises in the fast-casual segment are positioning themselves as artisanal, high-quality brands where guests are in control of their own experience.  Even major chains are recognizing the trend and offering more high-quality specialty toppings.

Many of the big players in the pizza market, such as Sbarro, are also entering the build-your-own space alongside independents, making the pizza landscape highly competitive for the foreseeable future.

For a full roundup of the space’s key players and an in-depth assessment of the trend, click here.

Filed Under: Global Market Buzz, Trending Now Tagged With: , , ,

Shake Shack London to Open Friday

July 3, 2013 by Leave a Comment

Shack Shack’s London location is set to open Friday in Covent Garden.  In keeping with their philosophy of adapting each location to its environment, the space looks slightly different from stateside Shacks, and the menu has been adapted.

While many familiar favorites will remain on the menu, Danny Meyer’s team has, as they frequently do, created some new items specific to the new location using local purveyors.  Savory items include a Cumberland Sausage, made with a rare breed of pork, and a ShackMeister Sausage, an upgraded Cumberland Sausage with cheese sauce and beer-marinated shallots.  Burgers will use Scottish grass-fed Aberdeen Angus.  They have also partnered with St. JOHN Bakery and paul.a.young chocolatier to offer some special Concretes, including the Union Shack and Drury Lane Jam.

Check out these links for a look at the space and the food.

Filed Under: Global Market Buzz, Openings Tagged With: ,

Alain Ducasse Expands Artisanal Chocolate Production

July 3, 2013 by Leave a Comment

Famed French chef Alain Ducasse plans to expand his Paris-based chocolate line, adding another store at the Galeries Lafayette on July 15.  He also plans to sell the chocolates online, and at his restaurants the Dorchester (London), Plaza Athenee (Paris), and Le Louis XV (Monaco).

Ducasse said he has encountered some challenges in setting up production, noting that he is only the fifth chocolate maker in France to make his own chocolate, and the first in Paris. “‘The challenge was to find the craft machines that don’t really exist anymore. It’s a different job and art to make these machines compared with the modern ones. I’m a million times smaller than Cadbury, for example,'” said Ducasse.

Ducasse has always had a passion for chocolate, having worked under renowned pastry chef Gaston Lenotre.  In fact, he noted he almost became a chocolatier early his career, rather than a chef.  He now works with chocolate maker Nicolas Berger to create a variety of chocolates and confections, from ganaches, pralines, and truffles to single-origin bars.

For the full story on Ducasse and his latest venture, click here.

Filed Under: Global Market Buzz Tagged With: ,

When Moving Up Means Moving On: How to Help Employees Explore New Career Paths

June 25, 2013 by 1 Comment

Talent Management addresses how to help employees seeking what it takes to be successful and build their careers, and how to handle the transition when that answer may not lie within your own company.

Filed Under: Global Market Buzz, Operations Tagged With:

Chipotle’s Serving Local Produce, Chooses Transparency for GMOs

June 24, 2013 by Leave a Comment

Fast Casual reports Chipotle Mexican Grill plans to serve more than 15 million pounds of locally grown produce in its restaurants this year, up from its 2012 goal of 10 million pounds, according to a company press release.

At the same time, they are also reporting that Chipolte is one of the few companies that has chosen to be transparent about GMOs, which they are trying to get away from. The website  states that the company is trying to eliminate the use of GMOs, but that finding reliable sources of corn and soybeans that don’t have them is nearly impossible.

“We are changing the way people think about and eat fast food,” said Steve Ells, founder, chairman and co-CEO of Chipotle. “That means pushing ourselves to find the best quality ingredients — ingredients that have traditionally been available only in high end restaurants and specialty food markets – and making them available in way that is accessible and affordable.”

 

Filed Under: Global Market Buzz Tagged With: , ,

Forty Hours is Full Time Act of 2013 Gains Support

June 20, 2013 by Leave a Comment

NRN reports on the U.S. Senate bill seeking to change the definition of a full-time worker as it applies to the federal health-care reform law.

The Forty Hours is Full Time Act of 2013 would redefine a full-time employee as one who works 40 hours a week or 174 hours a month based on a 52-week year.

Currently the Affordable Care Act states that businesses with more than 50 full-time workers must provide health insurance for full-time employees who work either 30 hours per week or 130 hours per month.

Read the full article here.

Filed Under: Global Market Buzz, Operations Tagged With:

Zagat 30 Under 30: New York City

June 18, 2013 by Leave a Comment

We were on hand last night at The Wythe Hotel in Williamsburg to see some of our friends and favorite young stars collect awards for Zagat’s “30 Under 30”, which honors young up-and-comers in the food and restaurant world.

We got to spend some time with Sophie Slesinger of Saxelby Cheesemongers.

Sophie Slesinger, one of 2013's 30 Under 30

Sophie Slesinger, one of 2013’s 30 Under 30

Zagat’s profile of Sophie:

This young cheese maestro’s passion for the industry was set when she worked at a French bakery in her hometown outside of Washington DC. After getting her degree at Emory University, she arrived in New York City and ultimately landing a gig working with cheesemonger Anne Saxelby, helping to produce her fromage-focused show “Cutting the Curd”on the Heritage Radio network. Slessinger also focuses on working with wholesale customers and doing marketing and events. Though she’s passionate about working in dairy, her ambitions may take her away from the cheese world. “My great uncle had a bakery in Sicily and my mom makes biscotti cookies. I’m kind of thinking about something that has to do with the tradition of my family,” she says.

Sophie and Pepe

Saxelby Cheesemongers’ Sophie and Pepe

Sophie and Pepe check out the Bosco Photo booth

Sophie and Pepe check out the Bosco Photo booth

The list is an awesome display of NYC’s top young talent, and worth a read for some Tuesday morning inspiration.

Filed Under: Global Market Buzz, Local Market Buzz Tagged With:

Food 52 Opens “Provisions” Shop Online

June 17, 2013 by Leave a Comment

We’re excited about community food blog Food 52’s “Provisions” shop. If you sign up now and invite three friends, you’ll get a sneak peak. It’s a model we love — a recipe at hand on a site where you can purchase the food and great to cook it and serve it with. It’s stylish, but not slavishly so — this is food being put forth first.

Filed Under: Global Market Buzz, Trending Now Tagged With:

Aspen’s Food & Wine Interview With Drew Nieporent in the Eater Lounge

June 17, 2013 by Leave a Comment

Drew Nieporent stepped into the Eater Lounge at Aspen’s Food & Wine  to give an honest interview on Friday, talking about NYC openings, the death of criticism, and 6 degrees of Drew. It’s a great insight into one of the country’s top-operator minds.

Filed Under: Global Market Buzz, Operations
«Previous Page
Next Page»