features
A look at topics and business news
to help producers and suppliers
build their operations, keep
informed on industry issues, and
stay prepared for challenges.
40
Foodservice Opportunities
in the New Normal
New, inventive revenue sources
that have helped foodservice
outlets stay afloat during the
pandemic are here to stay, say
restaurateurs.
42
Maker Q&A:
Co-Packer Conundrums
Specialty Food asked three makers
what lessons they've learned from
working with co-packers.
26 cheese focus
DEMYSTIFYING
MARINATED CHEESE
The star of pandemic-era cheese
boards, cheeses preserved in oil
are gaining a following in the U.S.
30 category spotlight
CUSTOMIZING
WITH CONDIMENTS
The necessity of at-home cooking
over the past year reinvigorated
center store grocery, and shelf-
stable condiments, dressings, and
marinades benefitted as tools for
livening up daily meals.
36 retail therapy
A trio of retailers dare to dream
about how they'd improve their
stores if money were no object.
38 industry voices
Members of the trade discussed
trends, giving back, food
transparency, and supply chain
shifts during January's Specialty
Food LIVE! educational sessions
and 2021 Leadership Awards.
39
10
PHOTO•
WANDERING
BARMAN
PHOTO•
NETFLIX
SPRING ›
features
SPECIALTY FOOD
MAKER
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On the Cover ←
FOODSERVICE IN CRISIS
Off-premise services are helping pave the road
back for some operators but many establishments,
particularly those that are immigrant-owned, have
been disproportionately impacted.
PHOTO• MARK FERRI
FOOD STYLING• LESLIE ORLANDINI
PROPS STYLING• FRANCINE MATALON—DEGNI
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