The Editor’s View
It’s amazing to think of how the
tastes of Americans have become
so sophisticated over the last
I’m intrigued with preparing
interesting ethnic recipes for my
family. Years ago, this often entailed
day-long trips to the ethnic markets
of Boston, seeking out exotic
ingredients. Today, I often see
the same ingredients on my local
supermarket shelf. How times
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Now I admit, I am not experienced in the supermarket
business, but my hunch is that specialty food has gone
mainstream because it really sells! During tough times,
when indulgence no longer includes going out to dinner,
families are staying home and treating themselves to
one of the myriad of specialty food delicacies found on
a local store shelf.
Vice President of Sales
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PO Box 700
Weston, MA 02493
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Like many people involved
in the gourmet trade, I’m
preparing for the Summer
Fancy Food Show, which runs
June 27-29 at the Jacob K
Javits Center in New York.
While I’m a veteran of the
International Home + Housewares Show, the New York
International Gift Fair and
other hard goods shows,
I will be a newbie at the
Summer Fancy Food Show.
I am cramming like it’s my last final before graduation.
The two things I know about trade shows are that preparation and the right shoes are key elements to success.
I’ve got the shoes down. Now I’m combing through all the
attendee tools on the National Association for the Specialty
Food Trade’s (NASFT’s) website.
I found that the NASFT sofi™ award program was a great
place to start. The silver finalists include a diverse group
of companies from across the world in 33 categories of
specialty foods. We’ve listed all the Silver finalists in the
publication with their booth numbers so that you can find
them with ease. You might want to print that listing out
as a cheat sheet or bookmark it on your phone for easy
access on the floor.
I’m also asking for advice from colleagues with many
years of attendance at the show. The best advice that
I’ve received is applicable to all trade shows. Keep your
eyes open for that unexpected new idea. Shows are for
discovery. So go in prepared, but be open to that quiet
gem of a product that knocks your socks off.
Executive Editor, Gourmet Business