Specialty Food Magazine

Summer 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/1119718

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Page 22 of 155

HAPPY HOUR FOR BOOKWORMS The Boston Public Library in Copley Square is serving cocktails: Sip on "Tequila Mockingbird" or "Catcher in the Rye" in its revamped Map Room Tea Lounge. A la carte bar menu dishes and craft cocktails with tea-infused spirits give book-loving patrons a chance to read while sip- ping in the lounge. But rules are rules: No booze in the stacks. Connecting Farmers and Chefs In a push to help farmers and chefs find each other more easily, To Market founder David Moosman has created a new ordering platform that links purveyors of local edible goods directly to restaurants and chefs. Moosman says, "I started To Market after cooking and farming around the world, seeing the same problem everywhere: Farmers don't know how to find chefs, and chefs don't have time to find farmers. So, we built the platform to bring the chefs to the farmers, and the farmers To Market." To Market is currently in 15 states, with about 150 growers and 250 buyers listed online, and expanding to everywhere food needs a home, he adds. The networks let farmers track inventory online, set prices, and availability. Once they do, the items automatically become available to local chefs, who can order and track their purchases online. The number of worldwide dollar sales that cocoa is expected to hit by 2026. Cocoa demand is forecast to rise 30 percent by 2020. $10,000,000,000 20 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com trends & happenings

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