... Gee whiz,
into my parents, thinking
to myself that
time is simply
moving by too
fast. When did
I guess when I
or I was busy working. Regardless of when
or how, another year is here, and we’re all
now faced with upcoming elections – another
battle of Main Street versus Wall Street, poli-
ticians and pundits all throwing out the lan-
guage of subterfuge, trying to win our votes
and see who can take control of our wallets.
Yes, I have become my parents. Or at least
my dad, looking through his cynical shades
at the world of politics and those folks in D.C.
who seem to constantly talk about doing
things that will help my family, my business
or even the lives of my staff – but in the end
they simply seem to do nothing but argue and
try to collect paychecks for another four to
Welcome to the world, 2012. What will you
First of all – tangerine.
Yep, Pantone predicts the color consumers
will crave will be Tangerine Tango – a “spirited
reddish orange, [that will] continue to pro-
vide [America] the energy boost needed to
recharge and move forward.”
I love to hear the descriptors placed on
those new color palettes. I am not sure
how many tangerine toasters will go flying
out the door, but I will say a nice tangerine
cast iron pot could recharge my soul.
Speaking of moving forward …
Food writers, bloggers and psychics are
predicting that the art of mixology will continue to mesmerize consumers. I am with
them on that … and I predict your customers are ready to take even more of a
plunge into the world of mixology at home
creating their own simple syrups and looking toward discovering classic bartenders’
guidebooks and lessons.
Consumers and chefs will continue to focus
their efforts on understanding where their
food comes from and learn how the animal,
vegetable, or mineral was treated, grown
and processed before it found its way into
their shopping carts.
And speaking of chefs, fortunately or unfortunately, the reality-food-show-craze will
continue. Now that just about anyone can
get on television showcasing their culinary, entertaining or eating skills, specialty
stores can expect the bounty of self-educated culinary consumers coming in to test
their own skills. Food is hot, and independent retailers and creative marketers will
figure out ways to reach an entirely new
audience of consumers interested (perhaps
not yet educated) in cooking.
And finally, two of my favorite predictions
come from LA Weekly writer Garrett Sny-
der, who cheekily notes the following:
“Restaurants that feature seasonal rotating
menus will become so advanced that the
traditional paper menu will become obso-
lete. Instead, kitchen staffers will be forced
to make up the menu as soon as they are
asked for it. The restaurant’s name, ad-
dress and bathroom location will also be
rotated regularly, making the reviews of
confused Yelpers essentially meaningless.
our content across their favorite social
media platforms, and enable a continual
flow of information from our editors to our
Once again, we will bring these concepts
to life at a trade show near you, including
the 1,200-square-foot Gourmet Business
Pavilion at the IH+HS. Our pavilion will
have many exciting happenings this year,
highlighted by continual cooking demonstrations from a well-known television
personality, Chef Bob Waggoner.
Gourmet Business has formed a new partnership with Chef Bob to utilize his popular
PBS television program “U Cook With Chef
Bob” to promote housewares and specialty
food brands, as well as creating exciting
consumer POP promotions to drive sales
for our brand partners.
Planning and execution of this magnitude
doesn’t happen without hard work, perseverance and teamwork. I would like to
thank my dedicated team members Brad,
Arnie, Frank, Ed, Jack, Rob, Penny, Michelle
and James who will continue to make it
We hope you benefit from the fruits of our
labor in 2012!
Publisher, Gourmet Business
President, HousewaresDirect, Inc.
Cronotime desk clock by Pio Manzu.
MSRP: $78. Calls for wholesale orders
can be received at 212-431-1310.