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/838473
BY MARK HAMSTRA Trip Straub, Straub's Markets Discovering Great-Tasting Specialties Trip Straub, president and CEO of Straub's Markets, discusses food trends and shares his product curation philosophy. I t is not a good time to be a small, middle-of-the-road food retailer, says Trip Straub, a fourth-gener- ation member of family-owned Straub's Markets, a four-unit chain based in St. Louis. Offering a carefully curated selection of specialty foods has long helped Straub's differentiate itself in the market, he says, which may be key to how the company has survived to celebrate its 116th year in business. Straub recently spoke with Specialty Food Magazine about food trends and working with specialty food purveyors. q&a PHOTO: TRIP STRAUB 164 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com