Gourmet Business August 2016

It’s time to think about what’s going to be hot for the upcoming holiday season. We probably will not see many economic predictions until September, but I am willing to bet they will at least be positive. How does a retailer decide now, when it’s time to start placing holiday orders, what is going to sell? I guess you have to start with the basics. What do we know already that might lead us in the right direction? 

I remember reading more than once about the leading characteristics of the types of gifts that are returned each year, and thought it would be a great basis for deciding what NOT to sell this holiday: 

Products that seem indulgent or excessive often get returned out of guilt; so seek those things that seem to provide great value. The diamond studded kitchen knife may be beautiful, but it will seem impractical. 

Gifts that are intended for connoisseurs of a particular hobby or lifestyle will often get returned because the recipient already has one or knows of a better alternative. Don’t try and buy the serious golfer a new driver, they already have one, your better off getting some monogrammed golf balls. Seek gift items that are new and unique and provide clear utility to the user. 

Lastly, and most importantly, play the percentages.  Pay attention to what is trendy today, and recognize when a trend has passed. The product should have broad appeal and somehow relate to the way people live today. You should eliminate the items that will appeal to one in a million because they are destined for the closeout section next January. 

Now that I have been so helpful in helping you decide what not to buy, I owe it to you to give some suggestions of products that do seem appealing at this moment in time. For that, however, I turned to the experts. Our fine editors Joanne and Jim have pulled together a grouping of products from our world that we feel will make excellent gift choices for you to consider. I hope the gift guide in this issue leads you to some true winners this upcoming season. 

David Spencer 

Publisher, Gourmet Business 

dspencer@gourmetbusiness.com