School’s out and
began a couple
weeks ago, but
it’s not too early
to start thinking
about and planning
merchandising. Believe it or not, more than
one-third of shoppers begin back-to-school
shopping by Aug. 1, and by Sept. 1, nearly 60
percent have started their shopping.
Javits Convention Center and Passenger
Ship Terminal Pier 94. Turn to page 24
for a preview of the show and a selection
of some of the newest head-turning
gourmet products and designs.
We also have a feature on “Saving Space
in the Gourmet City Kitchen” by Jennifer
White Karp on page 8, to help retailers
serving this niche category understand
the needs of the urban gourmet and the
space constraints that require special
design and products to adapt. As a city
dweller herself, Jennifer writes this article
from an insider’s point of view.
To help specialty retailers get started, Joanne
Friedrick provides interesting insights into
the back-to-school shopper in “Do the Math:
There’s Opportunity in Back-to-School
Merchandising,” page 18. She also offers an
array of new products hitting the market,
including lunch boxes and bags, assorted
hydration items, and tasty breakfast and lunch
treats and beverages for kids. Interestingly,
brown-bagging lunch is more about offering
kids healthy food than it is about saving
money, according to recent research.
And don’t miss our newest department
feature – The Buyer’s Desk, by Joanne
Friedrick – which we will include in
the publication quarterly. On page 15,
Joanne chronicles top new products and
trends on the mind of Joan Cook, chief
buyer for Now You’re Cooking in Bath,
Maine. Serving both a local community
and “the cruise ship crowd,” find out
how the store delicately balances a wide
range of shopper needs with clever
buying and merchandising.
Enjoy the read!
And retailers just might find some new and
interesting back-to-school items at NY NOW,
formerly the New York International Gift Fair
(NYIGF), Aug. 17-21 in New York’s Jacob K.
Managing Editor, Gourmet Business
See how Wüsthof and Chef Marc Vetri are pushing
culinary boundaries and learn how they can give your
business a defining edge.