Have you notice how the Fancy Food Segement of our industry is blossoming?

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Permalink Reply by Debra Straka on September 24, 2008 at 10:08am

Enjoyed the presentation - simple yet to the point. Relevent graphs and interesting bullet points. We have worked many years with "fancy foods" especially in the dessert categories. As the nation tries to get healthier, I believe we will se more of the same. Most of us still want to enjoy something sweet, savory or just sinful. We just do not want it to be a large overwhelming portion. Thanks for the peek.

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Permalink Reply by John Dumbrille on September 24, 2008 at 11:01am

There are some definite rising stars in this Fancy Foods category. Trish Karter from Dancing Deer is one I'd single out. Their focus is on fancy food gifting. They have a very strong product offering and distribute via internet/mail order. They also have a very deliberate philanthropic element. Very interesting model, and one that's working for them.
I also recently heard from pbloco ( fancy peanut butter), who have opened cafes and have a manufacturing plant - their angle is gourmet/all natural/local fancy food.

BTW there is a Winter Fancy Food Show coming up in San Francisco in January. A possible alt. revenue stream for food chains... wondering what trends people see that are relevant to restaurants...

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Permalink Reply by Judy "the foodie" Asman on September 24, 2008 at 6:11pm

I will look at your presentation as it is fascinating the growth of fancy foods/specialty foods.

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