instore - January 2016 - (Page 3)

editor's note FOOD TRENDS Gourmet Domination America is now growing up on "gourmet" food. Fast-food giants like McDonald's and Burger King continue to take a back seat to the likes of Chipotle, Panera Bread and, on a smaller scale, Shake Shack. Even in light of the much-publicized foodborne illnesses traced to Chipotle, consumers are hungry for a higher level of food quality than the Egg McMuffin or the Whopper. Safe as McDonald's has always been, today's customers demand safe and flavorful, and they will go out of their way to get what they want. Stung by a sales decline from several outbreaks, Chipotle is employing full-scale damage control that includes a reported move to prepare more foods in central kitchens and ship ingredients to stores in sealed packaging. This is a wise move, especially when you consider how much risk Chipotle was taking in the first place by preparing so much food out in the open. Any veteran of foodservice knows that you can't leave too many variables in food production or risk people getting sick. Tight systems must be in place every step of the way. If Chipotle fixes its food safety controls, it seems likely the chain will recover by late 2016 or 2017. Or somebody who does it better will replace them. On a larger scale, the rise of so-called gourmet foods will continue to dominate the food scene this year and beyond. Consider the success of Shake Shack, born from one of the most iconic names (Danny Meyer) on the US restaurant scene to become a brand more buzzworthy than Trader Joe's. It's noteworthy that Shake Shack sells hot dogs and hamburgers, but dresses them up in a way that takes price out of the equation. Remember the old days of foodservice when big portion sizes took price out of the equation? Times are different now, and people want modest portions with all the extras. The lesson here for retail foodservice is that the future is truly bright for those who provide great food experiences at "reasonable" prices along with the added benefit of convenience. And pay close attention to flavor trends in the coming year. World flavors with a twist continue to see significant gains, according to Whole Foods Market's 2016 survey, especially Far East flavors from Korea, Japan and Southeast Asia, as well as Middle Eastern ingredients. Global gourmet is here to stay. John Unrein JUNREIN@SOSLAND.COM instore * JANUARY 2016 * 3

Table of Contents for the Digital Edition of instore - January 2016

instore - Jan + Feb 2016
Editor's Note - Gourmet Domination
Table of Contents
News - On Our Radar
Product Spotlight - Breads and Rolls
Product Knowledge - Fresh on the Side
Merchandising - Merchandising Madness
Comissary Insider - Insight Insider: From small scale to big time
Research and Development: Packing in the Protein
Food Safety: Ready For FSMA 2016
Vacuum Food Packaging: Choosing the Right Solution
Dips and Spreads Spotlight: Hummus Still the King
Technology: Sous Vide
Cover Story - Time to Shine
Specialty Insights - Single-Serve Cheese
Equipment & Packaging - Interest Increasing
Product Trends
Product Showcase
Ad Index

instore - January 2016