Specialty Food Magazine

Winter 2019

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://www.e-digitaleditions.com/i/1061591

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Page 20 of 127

Amount spent on digital marketing globally, which grew 44 percent—or $52 billion—last year in the U.S. and Britain. $100,000,000,000 Historic Cognac Ages Well A Napoleon-era Cognac from 1805 has sold for over £200,000 (approximately $260,000), crowning it the most expensive Cognac ever sold in the U.K. This three-quarter gallon imperial of 1805 Cognac Massougnes was acquired from Marie-Antoinette des Allées, Comtesse de la Bourdelière, a direct descendant of King Louis VII. Breaking the Mold on Vending Machines Today's vending machines defy expecta- tions and are predicted to transform the segment into a $5.4 billion business by 2023. NYC bar Existing Conditions has two 1960s vending machines offering guests prefab cocktails while they wait, while New York's whole-animal butcher shop Applestone Meat Co. (shown right) allows customers to purchase fresh-cut meat from automated vending machines. "Plain and simple—people live busy, complex lives. We realized that a 24/7 self- serving butcher shop would be a huge con- venience," says owner Joshua Applestone. The company launched in 2016 at its Accord, N.Y., facility and is now also avail- able in Stone Ridge, N.Y. "We currently use existing machines that are retrofit- ted for meat vending," says Applestone. Applestone offers all cuts of beef, pork, lamb, and sausages. "At the moment, that means a rotating selection of 195 items depending on the day," he says. During regular business hours, an on-site atten- dant at a service window sells meat and offers advice on cooking methods. The machines are stocked daily. The company plans to open stores in Hudson and Westchester, N.Y., by 2019, with locations in Manhattan to follow. As for consumer comfort? "When peo- ple come in and use the machines once, we see them come back again and again," Applestone says. PHOTOS: JENNIFER MAY 18 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com trends & happenings

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