Gourmet Business September 2016

On one of my First interviews in the retail food and housewares business, I was asked what
kind of china we used at home. The question seemed to come out of nowhere and at first I thought it a very curious one indeed. But then I realized it was the perfect question, one among many others put to me that day – had a I traveled, did I cook, what kind of foods did I like to cook, and so on. Who, after all, would one want to have as a buyer of kitchenware and tabletop than one who truly cares about what he or she eats and lays on the table (for the record, at the time I was eating off of plain Buffalo restaurant china). The joy of setting a good table is one that for many people is well worth the price of the food and the vessels out of which to serve it. Whether one entertains a lot or simply likes to please themselves and their families, the love of good dinnerware – including glassware, flatware, and all manner of serving pieces – has generated a huge industry, one that will be on ample display this month at 41 Madison Avenue for the New York Tabletop Show. With that in mind we o er a preview of the show in this issue, along with a gallery of items that will be exhibited there (pg 16). 

On a closely related topic, our editor Joanne Friedrick reports on the ever popular idea of having a party, along with a gallery of products to help your customers do just that. From popcorn poppers to ice cream and cocktail apparatus, there are enough great ideas here for some wonderful merchandising in the store, just in time for the fourth quarter when the party invitations begin to circulate (pg 08). 

We also have a post-show wrap-up of the Las Vegas Market with many of the cool products we discovered at the show (pg 23). If that weren’t enough we also have our regular new product gallery (pg 38). In other words, there is enough products and information here to jumpstart your buying plans for the fall season. 

So as we close in on the end of summer we wish everyone a successful season and we hope to see you in New York. Cheers. 

James Mellgren 

Managing Editor, Gourmet Business 

jmellgren@gourmetbusiness.com