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.
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taste Since 1984 F R O M F A R M T O M A R K E T A L L N A T U R A L Starting with the finest California Almonds, Nunes Farms creates exceptional almond snacks and mouth watering confections. Whether your looking for a health conscious bite or a sinfully delicious treat, Nunes Farms creates flavors from delicate to dramatic and everything in between. Naturally good for you and delicious too, our California almonds might just be the perfect food. Proudly a division of Jasper Specialty Foods P O Box 311, Newman CA 95360 Tel: 209.862.3033 Toll Free: 800.255.1641 W E 'R E FA R M E R S W E 'R E FA M I LY T A S T E T H E H A R V E S T BOOTH #1466 Winter Fancy Food Show Booth 1466 What changes do you see hap- pening in restaurants over the next decade? The do-it-yourself approach is giving rise to some great hybrid restaurants that offer something for everyone: casual dining at the counter; grab-and go products; a retail sec- tion; and then also a great dining room. People are doing so much in house now: putting money into cheese programs, bread programs, fermentables, and placing more emphasis on beverages. It will all come together, where there will be all these different experiences for people in one res- taurant. Some of it stems from the rise of food halls, bringing people in and offering a varied and customizable experience. What U.S. restaurants do you see as currently exemplifying this trend? The Healdsburg Shed in California is a great example. The Shed sprang from a farm a couple opened almost 20 years ago. It has a restaurant, a ferment bar, a coffee bar, a retail shop, produce, farming tools, and a communal gathering space. It's super inspi- rational to go into a place like that. People think "I can grow some tomatoes on my ter- race or scratch out a little patch," and want to come back for that inspiration. Will this change how diners interact with restaurants? Local is the goal of most chefs and restau- rateurs; they're focused on that sustainabil- ity level. They'll be creating a space where you might come in on a Tuesday night or Saturday night for the vibrant bar scene, and come back for a meal later on in the month. You see vegetables taking over pride of place. Why? More celebrities are embracing that life- style. It's definitely going to trickle down in a big way. Even with chefs at protein- driven restaurants, there is this amazing romance going on with vegetables right now. [Restaurants] are doing s uch in house now: putting oney into cheese progra s, bread progra s, fer entables, and placin ore e phasis on beverages. It will all co e together, where there will be all these different experiences for people in one restaurant. WINTER 2017 45