Natural Impressions: The 2013 Natural Product Expo West

Posted on Thursday 11 April 2013

Crazy. If I was only allowed one adjective to describe the just-wrapped Natural Products Expo West (or, as it’s known by its friends, Expo West), that’s the one I’d use. The 2,400 exhibitors. The 60,000 attendees. The crowds. The vibe. The spectacles. Crazy.

My first experience at the show was five years ago—fairly late into the shows 32 years of existence—when it was a mix of Berkenstock-wearing hippies lugging their children in baby carriers and the straight-laced suits making the purchasing decisions for major retailers. But, now… now, this show has evolved.

Welcome to the O.C, Marketing Pitch
I walked into the Anaheim Convention Center late on Friday and was greeted by insanity. Popchips was passing out their new Katy Perry-flavored chips (note: I may not have that exactly right). Plum Organics had a second floor to their booth in which a DJ was pumping out tunes. Another exhibitor (don’t remember which), had a jam band crooning. When I walked out onto the new outdoor pavilion, I was offered snacks, drinks, vitamins, powders and Ozomatli was playing in honor of Manitoba Harvest’s 15th Anniversary. Everyone was fighting for my attention and using every marketing tool and Expo opportunity to gain it.

Celebrity Sitings
Bob’s Red Mill had a “celebriticized” Bob Moore, signing books and taking photos. Rustic Crust had Jamie Luner, an actress from Melrose Place and All My Children hanging out in their booth and touting their products (“Was she on an 80’s sitcom called, Just The Ten Of Us?,” I asked a lady in the booth. “Maybe. I don’t know. Was she an 80’s crush for you?” Turns out she was on that show and also no comment.) The heirs of Bob Marley were also there promoting their beverage products. Even Bugs Bunny and the Tasmanian Devil were at the show to promote Crunchies Natural Snacks.

No Chefs, No Problem
Despite the strong presence of food, which is why I’m there, and the use of celebrities (as mentioned above), there were, as far as I saw, no celebrity chefs. That’s a big difference from the Fancy Food Show (which usually has Ina Garten, Rick Bayless & Duff Goldman, who all have products at the show) and even last weekend’s International Home + Housewares Show (which had Paula Deen, Gales Gand and the Cake Boss, Buddy Valastro).

Favorite Tweet: Gluten Free Option
Someone who must have been to the show for the first time tweeted (and I’m paraphrasing): “Wow. Seems like every company has a gluten-free option.” That just made me laugh because, well, yeah, that’s the trend that’s been building the last few years. Have we peaked yet? We’ll see.

Can’t Beat The Networking
For my clients, this show has been a great opportunity for them to meet with customers and build relationships with prospects. For me, the reason I love coming to this show is for the connections I make with marketers, buyers, journalists and new companies looking for input. I talked and caught up with many people I already knew and met a whole lot more. In fact, just on my shuttle back to the airport I sat and chatted with a VP of a major distributor and an empire builder and investor in many of the companies at the show. Like I said, crazy.

admin @ 10:50 pm
Filed under: Food Marketing
Flights of Fancy: Random Thoughts about the 2013 Winter Fancy Food Show

Posted on Wednesday 23 January 2013

Right off the bat the good news at the Fancy Food Show is that it was busy. Busy in a way it hasn’t been in years. Usually in talking to exhibitors at a show, some people will say the show was great and some people will say it’s slow. I can’t remember a time when everyone I talked to was enthused by the traffic at their booth. Of course, time and follow up will tell just how good a show it may have been. But, for the start of a new year, it was a good omen for where the year may take us.

Here are some other observations from the show…

According to the experts, the top five trends at the show were Botanical Beverages, Oil Nouveau (i.e. unusual oils, like tomato seed oil), Blue Cheese Redux, So Many Seeds and Top Banana. For me,  I feel there was an uptick in the number of booths promoting origin-specific or infused vinegars, lavash breads and cookies promoted as thin and crispy.

Funniest Feeding Frenzy
I’ve never quite seen anything like the mob that formed around the Hudson Valley Foie Gras booth. As soon as the team behind the table had sliced enough foie gras to serve, the crowd swarmed in, just this side of civilized. Several loud moans of pleasure could be heard. I grabbed my cracker decked with the goose delight and slid away from the crowd protecting my bounty. It was not unlike feeding time at the zoo, and I realized I, in turn, was acting just like the ape who runs in, gets his food and then runs out and huddles in the corner. And, you know what? It was darn good.

Strangest Comment
In talking with a woman who was helping to man a brownie booth, though not actually part of the company, she told me she had just had a chance to walk  the aisle and sample some of the foods. “That was the first time I tried gelato,” she told me. “It’s not all that it’s cracked up to be.” Really, you’re writing off gelato? After, one try? I advised her to go try some of the ten other gelato companies at the show.

Biggest Moment In Which I Was An Idiot And Then Realized It Was The Company Being Stupid
I was at the end of an aisle looking down at my notes when a man in a booth asked me how I was doing and if I had any questions. I looked up. I didn’t know what booth I was standing in front of. There were other salespeople and customers in the booth and they were blocking the name of the company and many of the products. The only thing I could see was a bottle of Product A (might as well protect the names of all involved, except me) on the booth table. I commented, “I like Product A. We have that in our cupboard.” “That’s not ours,” the salesperson said. I looked further down the table and saw a bunch of different brands. “Oh,” I said. “So, you’re doing… some sort of… product comparison?” I asked, still unsure. “Yes, so thanks.” The salesperson confirmed and then dismissed me, waving a hand goodbye. I made my way down the aisle laughing at my stupidity for professing my admiration for the “wrong” brand. But, as the day went on, I realized this company was making a huge mistake. One, the salesperson never explained the point of the comparison and never told me why they thought they compared favorably to Product A. Two, I walked away not knowing anything about the product they were actually promoting. I still don’t even know the name of the company. So, what did I walk away with? Well, I remember I saw Product A. So, I’ll probably continue to buy that.

What The Future Holds
The NASFT, which is now (or at least soon will be) the Specialty Food Association, has a pretty good year ahead of themselves. I believe this show was completely sold out. The New York summer show has only a few booths left, and San Francisco 2014, which has been on sale since Saturday (four days as of the writing of this entry), is about 75% full already. And, even more a portend of just how crazy the summer show may be, I heard through an NASFT source that there are over 1,000 media people already signed up for the NY show. 1,000? If you don’t have a PR plan in place to take advantage of that confluence of media, you better get one because you’re losing out on an incredible chance at national exposure. Luckily enough, we know someone who can help (nudge nudge wink wink… we mean us).

Seth @ 10:54 am
Filed under: Food andFood Marketing andMarketing
Why Are You Great? Tell Them Or They Won’t Know

Posted on Thursday 26 July 2012

You know what makes your business and products unique, but does your target audience? Not only is it essential to have a clear grasp of what makes your company standout, but you need to get that message to your target as well. Think of it this way: if you don’t tell them, they won’t know.

This point is illustrated perfectly in an upscale North Shore restaurant. Although well loved by locals and critically acclaimed, it does little to publicize that it is also an environmentally conscious establishment. The chef buys from local, sustainable, and organic farms, which helps to support Illinois farmers–another benefit. However, buying fresh, organic ingredients is “naturally” more expensive than mass produced products from foodservice distributors and because of this, the restaurant’s menu prices are higher than average. But, as explained, this isn’t your run-of-the-mill eatery. Consumers get this. They are realizing the value behind sustainability and “going green.” So, not only could the restaurant justify its prices, but it could also attract a greater customer base if it made more of an effort to promote its wholesome relationship with the environment.

If you have an awesome product that fits into exactly what people are looking for (and presumably you do, because why else would you be in business?), you have to tell people this because they won’t figure it out on their own. In fact, just the other day a chef was telling me a story about a restaurant he had worked at. The food, according to the chef, was delicious. The restaurant’s location was off the beaten path so initial turnout was understandably low. The chef told the owner “We need to do some marketing.” The owner said, “Marketing is overrated.” The chef figured, “Well, here’s a guy that doesn’t believe in his product” and left to start his own business. That business, now six years old, relies heavily on promotion, product development, and price points (ahem, marketing), and is growing exponentially as this chef-turned-entrepreneur builds new stores across the U.S. The restaurant? It closed three months later.

admin @ 10:05 am
Filed under: Food Marketing andMarketing
Tips for Farmers’ Market Vendors

Posted on Thursday 20 May 2010

Spring is here and summer’s not far behind. So, foodies and farmers alike are gearing up for the growth of new produce. With the blooming of squash blossoms comes the booming of Farmers’ Markets. As a Farmers’ Market vendor here are some ideas for attracting customers and increasing sales.

Communicate Important Info In Your Signage
An attractive, professional sign draws attention and people to your stand, reinforces your legitimacy and trustworthiness and provides useful information. For instance, is your produce organic? Answering the question before they ask it saves you time, helps market your product and justifies your pricing. Most importantly, not all shoppers have the inclination to ask questions so you’ll gain customers that otherwise might have just walked on by. Also, be sure to visibly label prices on your products or on clear signage next to your products. Items without prices don’t sell.

Impress With Your Presentation
People definitely judge a book by its cover. Simple things like tablecloths, baskets and placing canned or jarred goods on tiers make a huge difference in how people think about you than if you just have products on a card table. Take care to think through all the details: where should you place your best selling products, what height should your table be, how will you handle any spills. Perfecting your presentation will give you an edge over many of your neighboring vendors—especially those selling similar products.

Lure Customers In With Free Samples
There is no better way to sell your products than by having people taste them and, unlike other venues, Farmers’ Markets allow you that opportunity. It helps familiarize customers with your products and gives you the opportunity to engage them in conversation. (Also- there’s the guilt factor. A lot of people feel guilty taking free things without buying something in return). Develop relationships with fellow vendors and cross-promote. If you sell olive oil, strike up a trade with a bread vendor. This way you each have appropriate products for serving samples and can promote each other’s products.

Make Them Love You/Know Your Products
You must, must, must be personable. People often go to Farmers’ Markets initially for higher quality of product, but they keep going back because of the experience. Developing relationships with your customers is the best way to ensure returning business. Along that line, be sure to staff your table with people who know your products: how they taste, how they’re grown or produced, their shelf life, why they’re special, and most importantly, creative ways to use them. This goes for unfamiliar products like crosnes (a rare tuber) as well as more everyday veggies like zucchini.

Price What Your Worth
Don’t be afraid to charge more for a better product. Is it organic? Charge for it. Is your beef grass-fed instead of grain-fed? Charge for it. But, give your customer deals when it’s called for. If you have an abundance of product, lowering the price will help you get rid of it and make your customers happy. Offer bulk prices when appropriate and adjust price when called for, such as a bruised piece of fruit.

Give Takeaway Materials
By the time a customer gets home, there’s a good chance they’ve already forgotten where they bought that bag of produce from. Want them to come back? Want them to tell their friends? Give promotional materials away with purchases and have them set up on your table so interested people can pick up as they walk by. Again, the more professional, well written and well designed the piece, the better impression the recipient will have of you. Fliers, brochures or just small cards are all good. But the best items are  recipe cards—because that’s something people may keep and use again. Be sure to include your website, address and phone number on all materials so they’ll always know how to contact you.

Cora @ 3:49 pm
Filed under: Food Marketing
Restaurant Trends We’ve Noticed

Posted on Tuesday 13 April 2010

As restaurant owners, chefs, and managers continue to pull themselves out of the recession and find ways to pull customers in, we’ve been seeing a slew of interesting promotional tactics and trends. Examples, you ask for?  Examples you shall have.

Trivia & Karaoke Nights
Bars everywhere are praying on unsuspecting egos by instituting weekly Trivia and Karaoke nights.  Can’t find a job because the market sucks and everyone else is more qualified?  Always thought you were a good singer but you’re too embarrassed to share your talent with the world?  Your local bar is now happy to provide you with intellectual stimulation or a stage. Of course, you’ll have to pay for the brain food and liquid courage.

Gourmet “Street” Food
As a seeming reaction to the economy, a number of new restaurants are moving away from the white tablecloth and towards the plastic tray. Paul Kahan of Chicago’s Blackbird, Avec and Publican has recently opened (with a slew of other local restaurateurs) Big Star, a $2-a-taco joint in Wicker Park. It’s a big jump from the $30 entrees at his other eateries but the restaurant is just as big of a hit. The place is packed with patrons sipping on craft whiskeys and chowing down on tostadas and tacos while tapping their boots to the country music that belts over the crowd. Other examples include Rick Bayless’s Xoco in Chicago, Michael Symon’s Bar Symon in Cleveland, and Scott Carsberg’s Bistao in Seattle.  For more on these restaurants and this topic, check out this article from Restaurant Hospitality.

Extending Hours
Many restaurants are increasing their sales simply by giving people more chances to spend.  Doors are opening early for breakfast and staying open late for midnight snacks.  The profit margin for these foods is huge– eggs, toast, pizza and french fries cost next to nothing to keep in stock or prepare.  Rent is already paid, and the increased labor cost for a couple servers and a line cook could be covered by one $20 tab an hour.  Read more about extended hours here.

So these trends seem to suggest that despite the fact people aren’t going out as often… they’re still going out. Maybe the groups are smaller. Maybe they’re not willing to spend as much. The trick is to make the experience unique, casual and fun when they do so that they choose your restaurant over your more mundane competition.

Cora @ 11:01 am
Filed under: Food Marketing
The World’s Most Expensive Cookie Recipe

Posted on Thursday 4 February 2010

How a big name company took a negative false rumor, and turned it in to a positive marketing tool


Have you ever received that chain letter email about Niemen Marcus charging some poor, unknowing woman $250 for their cookie recipe, when the woman understood it to only be $2.50 for the recipe? And the woman was so angered by NM’s lack of customer service, she sent the story out to everyone she knew, asking for help to spread the word? If you know what I’m talking about, be so kind as to skip down past the italics. And if you haven’t received it, here’s a version of it from my own inbox (typos and idiosyncrasies included as is) :

When decent people get screwed over, this is the result!

A little background: Neiman-Marcus, if you don’t know already, is a very expensive store; they sell your typical $8.00 T-shirt for $50.00.

Let’s let them have it! THIS IS A TRUE STORY!

My daughter and I had just finished a salad at a Neiman-Marcus Cafe In Dallas, and we decided to have a small dessert. Because both of us are such cookie lovers, we decided to try the ‘Neiman-Marcus cookie.’ It was So excellent that I asked if they would give me the recipe, and the waitress said with a small frown, ‘I’m afraid not, but you can buy The Recipe.’ Well, I asked how much, and she responded, ‘ Only two fifty – it’s a Great deal!’ I agreed to that, and told her to just add it to my Tab.

Thirty days later, I received my VISA statement, and the Neiman-Marcus Charge was $285.00! I looked again, and I remembered I had only spent $9.95 for two salads and about $20.00 for a scarf.

As I glanced at the bottom of the statement, it said, ‘Cookie Recipe-$250.00.’ That was outrageous! I called Neiman’s Accounting Department and told them the waitress said it was ‘two-fifty’, which clearly does not mean ‘two hundred and fifty dollars’ by any reasonable interpretation of the phrase.

Neiman-Marcus refused to budge. They would not refund my money because, according to them, ‘What the waitress told you is not our problem. You have already seen the recipe. We absolutely will not refund your money at this point.’ I just said, Okay, you folks got my $250, and now I’m going to have $250 worth of fun. I told her that I was going to see to it that every Cookie Lover in the United States with an e-mail account has a $250 cookie recipe from Neiman-Marcus…for free. She replied, ‘I wish you wouldn’t do this.’ I said, ‘Well, perhaps you should have thought of that before you ripped me off and slammed down the phone.

So here it is!
NEIMAN-MARCUS COOKIES (Recipe may be halved)

2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda (baking)
1 tsp. Salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls, and place two inches apart on a cookie Sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.

Yes, it’s okay to admit that you did receive it, believe it and in fact pass it along to everyone you know in hopes that you could out this big, bad, greedy department store and help this woman get her revenge. Staying true to their brand, with real finesse, this is how Niemen Marcus so appropriately responded on their website: (Pasted from Niemen’s site)

NM CHOCOLATE CHIP COOKIE RECIPE An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven’t heard the story, we won’t perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It’s a terrific recipe. And it’s absolutely free.”


  • 1/2 cup (1 stick) butter, softened
  • 1 cup light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons instant espresso coffee powder
  • 1-1/2 cups semi-sweet chocolate chips


1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

2. Beat in the egg and the vanilla extract for another 30 seconds.

3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie. Yield: 2 dozen cookies

Visit our Restaurant section for more recipes along with information on cooking classes, catering and restaurant details.

Considering I received this and immediately forwarded the email on to a bunch of my friends without thinking twice about it, it just goes to show how quickly negative PR can spread. Now that we have these global-social-networking-internet tools, information spreads faster than ever before. It’s a good lesson to keep an eye out for what’s being said about your company or brand, and who’s saying it. So you can, as Niemen Marcus gracefully did, respond appropriately. For more background and interesting versions of this “urban myth” check out this entry on Snopes.

Jessy @ 1:09 pm
Filed under: Marketing andMiscellaneous
Trend Spotting At The NASFT Winter Fancy Food Show

Posted on Thursday 28 January 2010

The National Association of the Specialty Food Trade had an interesting pre-show promotion this year on their site to get people thinking and excited about the San Francisco edition of their bi-yearly specialty food show. They asked the question: What will be the 5 major trends at this year’s San Francisco Fancy Food Show? You could write in your response or choose from possibilities that they had listed. The NASFT pulled together a “trendspotting” panel that walked the show and determined the trends. The winner received prizes plus supreme bragging rights.

Since I love both prizes and bragging rights, I entered the following pre-show prognostications:

1) Natural/Clean Ingredients – With Food, Inc. and the big natural and organic movement gaining steam (plus having talked to at least three food companies this year who are moving in this direction for 2010), I thought this would be a big one. Maybe I was too ahead of the game as there didn’t seem to be a lot of companies promoting this attribute. I would bet that a lot of companies are reformulating behind the scenes and we’ll see more of this at the NY summer show or in 2011.

2) Single Serving Packs – This goes almost against my first trend (#1 being a more natural approach, and this trend resulting in more waste). But, at the last show, I was seeing things like single serve gelato cups so I thought this might catch on more here. I was grateful to see it hadn’t.

3) Bacon – I know bacon’s been a trend for a while now (and in the specialty food industry, I really credit Vosges Chocolate for their bacon chocolate bars). But, for Pete’s sake, there are people out there who tweet about nothing but bacon. There’s a festival celebrating bacon in Chicago. The pork product is not going away just yet.

4) Gluten-Free – This just keeps growing and growing. I’m curious if there’s really that much money to be made in this area. Nonetheless, more and more companies keep jumping into the pool.

5) Salt + Chocolate – This seems like a trend from a few years ago and that chocolatiers had moved past salt. But, right before filling out the form, I’d seen multiple ads in food trade pubs for this very pairing. Trends are cyclical right? So I thought I’d throw it out there. And, there were a few companies doing this–of course, they were the same ones of which I’d seen the ads.

The top trends, as declared by the trend spotting panel were:

1) Good-For-You Foods – You mean, healthy foods? Umm. This is so vague I don’t even know what exhibited foods they were referring to.

2) Coconut – Didn’t occur to me at the time. But, after hearing this declared, it did make me recall several products (ice creams, cookies) that had coconut in it.

3) Gluten-Free – Ha! Got one right. It will be interesting to see in two or three years who will still be around.

4) Exotic Citrus – I do recall a blood orange juice that was darn tasty and a brilliant idea. But, I’m having trouble remembering any other exotic citrus foods, let alone naming any other exotic citrus fruits. Is lime exotic? I wish the trend spotters had some sort of write up somewhere on the fancy food show site or blog.

5) Nostalgic Foods – Again… huh? What counted as nostalgic? That’s such a wide open definition you could probably make an argument for including the majority of exhibited foods on any given year.

Here are the trends I actually did see:

1) Bacon – C’mon trendspotters. You didn’t see this? In addition to the regulars that included bacon salt and bacon prep devices, there were new offerings like bacon-infused caviar (California Caviar) and bacon caramel marshmallows (Plush Puffs). Plus, Vosges was back with bacon caramel toffee.

2) Black Truffles – I would not have expected to see so many foods imbued with this expensive, albeit delicious, ingredient. There were two truffle popcorns, (479 Popcorn and Susan Rice Truffle Products) and several truffle butters. But, the most prominent example was a savory truffle macaroon from Fabrique Delices that was a truffle taste explosion (and like most explosions it verged on the hard to handle).

3) Popcorn – Notice how I mentioned two popcorns above? There were lots more where that came from. Maybe this fit into the open-ended Nostalgic Food trend?

Well, I didn’t win. But, it was fun playing the game and seeing what exhibitors are trying to get on the shelf for the coming year. I look forward to seeing how these trends hold up when I visit the Natural Products Expo West in Anaheim in March and the NY Fancy Food Show in June.

Now it’s your turn. What do you think the major food trends will be this year?

Seth @ 11:09 am
Filed under: Food Marketing
The Food Industry Responds to Haiti

Posted on Friday 22 January 2010

While perusing the web this morning to get my daily news fix, I noticed a lot of talk in the food industry about aiding relief efforts in Haiti. It’s being repeated, and often, that in times of crisis restaurants and food companies are often the first to organize. Being so far away from there, in so many ways, it’s hard for me to fully grasp the devastation this earthquake has brought upon these peoples’ lives. So, I’ve gathered some links and resources to share on what various restaurants and food companies are doing to offer their support, and to give ideas for how others can lend a hand.

The National Restaurant Association has an interesting article on how restaurants are doing their part to aid the Haiti relief effort and includes the following resources on where you can get involved in Food Aid:

Share Our Strength


UN World Food Programme


Food for the Poor


Action Against Hunger

They also shared these resources for Financial Assistance:

American Red Cross



Doctors Without Borders


Further great resources and information on relief support from the food industry:

Jessy @ 11:55 am
Filed under: Miscellaneous
Weathering the Food Industry’s Forecast for 2010

Posted on Monday 21 December 2009

Here at Savor, we’ve been doing some serious soul searching (meaning, reading, research and arguing) to hash out the hottest food trends for 2010. Ready?

The Epi-Log’s Top 10 Food Trends for 2010 of says that Fried Chicken is in & Gourmet Burgers are out. Unfortunate for KFC, just as they were rolling out their “Un-fried side” the food industry gourmands pulled a fast one on them! Diners across the country have been serving up this crispy delight for decades and now chefs are inventing new ways to flip the bird. However, fried food (especially overeating it) is not friendly on the stomach. Approach this enticement with caution.

And although we can all agree the hoopla around craft burgers is probably at its peak, the concept isn’t going anywhere. Burgers have always been a go-to of the American diet. There simply is nothing like the pleasure and joy of sinking your incisors into a fat juicy piece of meat smothered in nature’s greatest gift, cheese.

On that note, Burgers will remain on the mind, but their friendly counterpart the Artisan Hot Dog is what’s gettin’ people talking. The January 2010 issue of Food & Wine Magazine’s “2010 Trend Report” is calling this a “Classic Comeback,” noting places like Bark Hot Dogs in Brooklyn, Dirty Frank’s Hot Dog Palace in Columbus (OH) and Frank in Austin. We’d also like to tack on Hot Doug’s in Chitown to that list, as the leaders of this modest, yet very appealing trend. Give the ole’ weenie an upgrade and you’ve got yourself a real audience. Um, hi, I’ll take a Kobe dog, sprinkled with some truffle salt, a friendly serving of homemade relish and stuffed into a handmade bun. Thanks.

After a tasty frankfurter, how about some dessert? The same Epi-Log 2010 forecast is predicting that Mini Whoopie Pies – salivation inducing chocolate sandwiches filled with marshmallow cream — will be the new Mini Cupcake. We fully support this claim, although like to think that it was our prediction first, and feel that they don’t necessarily have to be miniature. We’d be completely satisfied with one the size of a Whoopie Cushion.

Sustainability, Locally Grown Produce and Locally Sourced Meats & Seafood were the Top 3 trends from the National Restaurant Associations Chef Survey, “What’s Hot in 2010?” Who’s going to argue with this? Not me. Luckily, farmers’ markets are really catching on across the country, making this trend more accessible, and less “trendy.”

Locally Produced Wine & Beer was rated fifth overall “Hot Trend of 2010” from the same NRA survey. With more gastropubs and local wine producers than we can count, we happily can’t argue with this one. Local beer is fun and unique. And, gastropubs tend to serve up equally good food. Pair the two together. Enjoy.

A few predictions of our own….

I think there is going to be a strong push for late night options. It’s already happening. Look at Big Star in Chicago for instance, they offer craft bourbons and a limited menu till 3am. More places will follow suit, offering limited menus in a drinking space. Look for craft beers, liquors and wine, burgers, and Neapolitan pizzas being offered well in to the wee hours. Yum.

On that note, I feel very strongly that Pizza is going to be huge this year. It’s another opportunity for restaurants to show off their creativity in an inexpensive, customizable and totally patron-mind-blowing way.

Lastly, a perfectly fried egg on that pizza would really be the yin to my yang. Seth (Savor Partner) strongly believes eggs as a topping is making a statement. And others agree. Restaurants & Institutions 20 Menu Trends for 2010 noted “Are eggs the new bacon?” 6th on their list of 20, quoting an egg-friendly menu, “Everything’s better with a fried egg on top.” The egg seems to be showing up on burgers, pastas, sandwiches…you name it. Eggs for breakfast, eggs for brunch, eggs on dinner and your lunch! Duck, Chicken, Quail…whatever the bird, egg is the word.

That’s all I got for now, and as a result of writing this, I am starving.

Jessy @ 4:53 pm
Filed under: Food andFood Marketing
The Classy Folks of Savor.

Posted on Friday 30 October 2009

Seth, Partner

Seth, Partner

Ivy, Partner

Ivy, Partner

Julie, CD & Partner

Julie, Creative Director

Barbara, Finance

Barbara, Finance

Jessy, Copywriter

Jessy, Copywriter

Jessy @ 1:54 pm
Filed under: About Us