Just back from another fantastic International Home + Housewares Show where so many manufacturers showcased truly innovative, functional and beautifully designed kitchenware and tabletop products.
Some of the overriding trends the staff of Gourmet Business observed include a continued focus on health and wellness – from nonstick cookware (including a large number that are now ceramic-coated) and oil misters to tabletop and kitchenware with farm-to- table themes, including preserving; multiuse kitchen gadgets; collapsible and portable everything; sustainable storage solutions as well as products made from recycled and renewable materials; “bakingmania” to support the aspiring home baker; and, of course, color. Big and small splashes of wonderful color everywhere, with the hottest new ones being poppy, palm green and myriad shades of lavender. And the eye couldn’t help but notice the resurgence of warm copper in cookware, beverageware and serveware.
Without question, the focus on alfresco dining abounded – from cooking and tabletop products that support lavish home or tailgating spreads, to simple picnics and barbecues.
Tapping into that trend, Joanne Friedrick reveals what’s new for retailers to consider in her article, “Here Comes the Sun ... and Outdoor Party Season,” on page 7. Importantly, she notes that barbecue has become a year-round venture, and tailgating isn’t just reserved for football as baseball season is upon us and many stadiums now allow pre-game gatherings in the parking lots.
Meanwhile, Barbara Thau’s article, “Suppliers Tout Kitchen Safety Nets”
on page 17, highlights the many new products that support safety in the kitchen, including those that protect hands from cuts and cross-contamination, chemical-free cookware and storage vessels, and temperature-control devices and timers.
Gourmet Business also owes a debt of gratitude to Rob Navarino, founder and president of The Chef’s Shop, who has authored an amazing tutorial on cash flow and inventory management for the independent gourmet retailer (page 21), which includes worksheet templates that readers can click on, print out and use to improve their cash management and bottom line.
Maureen Azzato
Managing Editor, Gourmet Business
mazzato@gourmetbusiness.com