June 2012 Issue

I am so pleased to meet you. Better yet, I look forward to serving your specialty retailing needs as you continue to navigate through uncertain economic times and are challenged by increasing competition from all retail corners.

Indeed, I have big shoes to fill as Michelle Moran, the former editor of Gourmet Business – and my former colleague at another publishing company – embarks on an exciting entrepreneurial venture of her own. My professional path over the past two decades has crossed several times with the many talented people on the Gourmet Business team, so I know I am fortunate to join a group of smart, dedicated and creative business people and publishing professionals who are bringing you state-of-the-art digital and print products to help expand the success of your businesses.

I am delighted to join the Gourmet Business team, where I plan to put into play my 20-plus years of retail publishing experience to bring you thought-provoking editorial content that will help you think and look at your specialty retail business through different prisms, and encourage you to try new tactics and strategies to boost business success. I hope to also encourage all of you to continue to share your best practices with Gourmet Business, and thus each other, so that the entire specialty retail market continues to rise.

Before joining Gourmet Business, I worked for various print and digital publications covering myriad retail markets, including retail foodservice, convenience stores, drug stores, grocery stores, club stores and mass merchandisers, as well as department stores and dollar stores. One of the few retail segments that eluded my career, until now, was specialty retailing, which I am thrilled to delve into.

This first issue that I worked on is a prime example of the leading editorial content the Gourmet Business team crafts. For decades, gourmet was associated with European-made products, but American artisanal products and craftsmanship are stepping out of the European shadow and proudly proclaiming they are made in the U.S.A. This month, we take a special look at American-made products as well as a nostalgic look at classic American foods and flavors, and how they are making their way onto gourmet store shelves.

Jennifer White Karp’s feature, “How to Make it in America” on page 8, takes an incisive look at how U.S. specialty manufacturers seek to offset high costs with quality craftsmanship, smarter production and savvy made-in-America promotions. Interestingly, many manufacturers have shied away from promoting their made-in-America roots until recently, but are now realizing that product origins are increasingly important to consumers. In this continuing tough economic climate, supporting American-made products, craftsmanship and authenticity is not only important to consumers, but to specialty retailers as well.

But still there are the challenges of not importing materials and exporting processes – U.S. materials are more expensive and labor costs are higher, which, of course, increases price points. So be sure to read this article and find out how American-made product makers continue to bring quality and craftsmanship to specialty retail shelves.

Also in this issue, Joanne Friedrick explores the influence of American foods on gourmet products in “A Salute to the American Food Classics,” page 15. While some of America’s classic foods are far from gourmet – hot dogs, hamburgers, barbecue, apple pie and chocolate chip cookies – they have influenced flavors and product development, and continue to do so. For example, one cookie maker melds original American products and flavors such as potato chips and pretzels with sweet and salty shortbread to make an indulgent delight. Joanne also discusses how Americans are taking the classic barbecue to new heights, and highlights other winning products inspired by American classics.

Not to be overlooked, we have a focus on international food and gift trends, with previews of the Summer Fancy Food Show, June 17-19, in Washington, D.C., and The Atlanta International Gift & Home Furnishings Market, July 11-18.

We also take a special look at what’s new in bridal registry and how the Internet and social media can boost sales and retailers’ connections with the Echo Boomers, of whom there are 80 million (one-third of the U.S. population). But more importantly, 30 percent of the Echo Boomers will be getting married this year. Turn to page 38 and find out how to capture this important bridal market.

And for those of you that sell – or are considering selling – indoor gardening products, planters and kits, it looks like the indoor herb and vegetable gardening movement is developing real legs (page 40). The beauty of indoor gardening for specialty retailers is it’s a year-round category.

We look forward to seeing you all this month at the Summer Fancy Food Show, and I look forward to personally meeting many of you. Be sure to stop by and say hello to the Gourmet Business team at booth 5058. If we don’t see you there, we will see you on the trade show floor, sampling all that’s new and next in specialty foods.