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/725016
FROM THE SOLUTION CENTER: THE NEW RESTAURANT EXPERIENCE, WIRED YOUTH AND WISE ELDERS, MAKING MINDFULNESS PART OF YOUR COMPANY CULTURE The SFA Blog on the specialtyfood.com Solution Center offers specialized blog posts from Association members and staff on a variety of important topics. Here's a look at a few recent posts: The New Restaurant Experience. Head of Content Denise Purcell discusses the rise of the food hall in the United States, from Latinicity in Chicago and Krog Street Market in Atlanta, to Cigar Factory in Charleston, S.C. and Exit 4 Food Hall in Mount. Kisco, N.Y. These food halls, which vary in size and food offerings, have ushered in a new kind of fast-casual approach to dining out, and are changing where and how consumers enjoy a meal. Wired Youth and Wise Elders. Member Relations Specialist Sara Rutkowski sat in on the Summer Fancy Food Show educa- tion session entitled "Wired Youth and Wise Elders: The Rising Influence of Gen Z and Boomers on Specialty Food Trends," and parsed the most important takeaways. Led by Melissa Abbott, vice president of culinary insights for the Hartman Group, the session covered today's shifting food culture, gen- erational lifestyles, and snacking habits. Making Mindfulness Part of Your Company Culture. Having a strong company culture is crucial for high employee morale and overall success, so welcoming in new and manage- able practices in the workplace can only be beneficial. Some of these practices include encouraging your team to set a daily intention, avoiding multitasking, learning how to properly ask questions, and taking your time, writes Camille Gargiso, chief human resource officer, in this blog post. Members are welcome to join the discussion of these and other topics by logging into the Solution Center with their username and password. association news SFA Holds sofi Meet and Greet for Buyers During Fancy Food Show T his year, buyers had the chance to meet the 28 winners of the 2016 sofi Awards at the first-ever sofi Awards Meet and Greet event during the Summer Fancy Food Show. This exclusive opportunity allowed buyers to meet Award winners including The Spice Hunter, Michele's Granola, Vermont Creamery, Droga Chocolates, and Bittermilk. Winners spoke about their products, offered samples, and made connections with press and top buyers in the industry. Specialty Food Association Announces New Board Officers and Directors T he Specialty Food Association has elected four board officers and its new slate of directors, all of whom are members of the Association. The following members were elected to serve as offi- cers for the 2016 – 2018 term: • Chairwoman: Becky Renfro Borbolla, Renfro Foods, Inc. • Vice Chairman: Matt Nielsen, Nielsen-Massey Vanillas • Board Financial Officer: William (Pete) Booker III, Smithfield Specialty Foods Group • Secretary: Trish Pohanka, European Imports, Inc. Shawn McBride, Foah International LLC, will continue to serve as past chairwoman. Elected to two-year terms are: Charlie Apt, Sarabeth's Kitchen; Dan W. Dowe, Artisanal Cheese, LLC; Susan Eriksen, Char Crust, Inc.; David Gremmels, Rogue Creamery; Kirsten Hogan, UNFI; Lori King, Stonewall Kitchen; Tom Knibbs, Urban Accents; Emilio Mignucci, Di Bruno Bros.; Greg O'Neill, Pastoral Artisan Cheese, Bread & Wine; Todd Rubin, The Republic of Tea; and Lee Zalben, Peanut Butter & Company. Directors concluding their service are: Jack Acree, Saffron Road Foods; Cara Figgins, Partners; Case Fischer, Fischer & Weiser Specialty Foods; Arnim von Friedeburg, CMA Global Partners; Paula Lambert, Mozzarella Company; and Patricia Lobel, Avenue Gourmet. 70 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com