Food & Drink International - Spring 2017 Volume 1 - 1

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food&drink
I NT E RNAT I ONAL

Experience Life

EDITORIAL DIRECTOR John Krukowski
jkrukowski@khmginc.com
CHIEF EDITOR Janice Hoppe-Spiers
MANAGING EDITOR Staci Davidson
SENIOR EDITORS Stephanie Crets, Alan Dorich,
Jim Harris
ASSOCIATE EDITORS Bianca Herron, Chris
Kelsch, Tim O'Connor
CONTRIBUTING WRITERS Charlie Hopper, Stef
Schwalb, Stephen Sheinbaum, Dick Wegener
SENIOR VICE PRESIDENT OF EDITORIAL
RESEARCH Jason Quan
PROJECT COORDINATORS Matthew Corbett,
Jodie Garinger, Bianca LeBranti, Greg Nakos,
Daphne Petrakis, Abby Randol, Porter Williams

DIRECTOR OF SALES
Steve Campagna
DIRECTOR OF WEB AND REPRINT SALES
Dash Blankenship
dblankenship@khmginc.com
ART DIRECTOR Vida Soriano
GRAPHIC DESIGNERS Joshua Beaudry,
Stephanie Linquist, Jonathan Lyzun
PRODUCTION TEAM LEADER
Michelle DeCeault
PRODUCTION COORDINATOR
Travis Garth

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At the beginning of the year, most of us vowed to make changes
that we expected would result in a happier life. If increasing life
experiences didn't make the list, it should have. San Francisco State
University researchers found that people who spend money on
experiences rather than material items were happier and felt good
about where their money was spent.
On page 6, we explore how millennials and gen Z have changed
the idea of luxury by emphasizing the collection of experiences
over stuff. "Many young adults came of age in the recession and
had financial boundaries placed on them, limiting their access to
traditional goods and services," says Brady Sadler, executive vice
president of growth and innovation for GYK Antler. "This increased
the value placed on experiences that were more accessible and
inherently social."
Dining out, having drinks with friends or attending the grand
opening of a hot new restaurant have become the most common
shared experiences and resulted in food becoming the new luxury. Restaurants like Hamra Enterprises, featured on page 42, are
embracing creating experiences. The company says it owes its four
decades of success to focusing on revolutionizing the restaurant
industry. "Our commitment is to make a difference in the experiences that our customers have," says Mike Hamra, president and CEO.

FOOD & DRINK EDITOR
JHOPPE-SPIERS@KHMGINC.COM

food & drink international * spring 2017 volume 1 * www.fooddrink-magazine.com

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Table of Contents for the Digital Edition of Food & Drink International - Spring 2017 Volume 1

Contents
Food & Drink International - Spring 2017 Volume 1 - Cover1
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Food & Drink International - Spring 2017 Volume 1 - Cover3
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