Today’s food and beverage consumers are evolving at an increasingly rapid pace. They want multiple choices, interesting flavors, excellent customer service and, above all else, convenience. (SmartBrief)
Read MoreThe line between restaurants and grocery retailers is getting increasingly faint as more supermarkets add prepared foods and foodservice concepts. Most major supermarket chains have revamped their prepared food offerings to offer much more than rotisserie chickens and a salad bar, and it’s safe to assume that “grocerant” concepts will continue to evolve to suit shifting consumer needs. (SmartBrief)
Read MoreAs they do at the end of June each year, fancy food makers will bring their culinary creations and compelling stories to New York City, in the hopes of being noticed by retail and foodservice buyers and, possibly, having their products identified as one of the hot new must-haves. About 34,000 attendees from the global food-and-beverage world are set to descend on the Javits Center this weekend for three days of educational programs and tasty discoveries at the Specialty Food Association’s annual Summer Fancy Food Show. (SmartBrief)
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By Rick Braa, CHAE Q: As I look at the structure of our company, I realize I don’t have my...
Read MoreGLOBAL REPORT—Leaders of luxury hotel groups continue to tap into the experiences that luxury travelers desire, and selecting the right markets to enter is key. J. Allen Smith, president and CEO of Four Seasons Hotels and Resorts, said millennials are playing an important role in defining future innovations and trends because they have “tremendous spending power.” (Hotel News Now)
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