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Momofuku’s Secret Sauce: A 30-Year-Old C.E.O.
Aug. 16, 2019 | The New York Times | By Elizabeth G. Dunn.

Momofuku was founded in 2004, with an East Village ramen bar that, after some initial stumbles, wowed diners by combining pristine ingredients and impeccable technique in humble dishes that melded influences from Japan to Korea to the American south. Since then, it has become a private-equity backed company with restaurants from Sydney to Los Angeles; a growing chain of fast-casual chicken sandwich shops; a media production unit churning out television shows and podcasts; and designs on creating a line of sauces and seasonings that could capture supermarket aisles across America. While Mr. Chang is the brand’s lodestar, Ms. Mariscal, 30, is the executive who makes it all work.

Born and raised on the Upper West Side, to the family that founded the specialty foods emporium Zabar’s, Ms. Mariscal began her career at Momofuku in 2011, as a public relations and events intern. Over the years, she quietly became Mr. Chang’s closest collaborator and confidante, a largely unknown force shaping matters as varied as menu design, branding and business development. “She’s the only person I’ve ever felt comfortable giving complete carte blanche to, in terms of what Momofuku looks like and what it should be,” Mr. Chang said. He recalled suggesting to the company’s board that Ms. Mariscal be named C.E.O. almost four years ago, when she was 26. She finally assumed the role in April.

It’s not unusual for a chef like Mr. Chang to parlay cooking talent and charisma into restaurants, cookbooks and television shows — a formula pioneered by the likes of Emeril Lagasse, Bobby Flay and Rick Bayless in the 1990s. But chef-driven food brands of the scope and ambition that Mr. Chang and Ms. Mariscal envision for Momofuku, with dozens of locations and mainstream packaged food products, are harder to pull off.

Adding to the challenge is Momofuku’s particular identity, which revolves less around a distinct culinary tradition than an attitude of restless innovation, boundary pushing and spontaneity. A formulaic chain of steakhouses, Momofuku ain’t. Scaling that ethos requires a tightrope act: Create enough structure and continuity to stave off chaos, without destroying the brand’s animating spirit in the process.
Asian  brands  branding  business_development  CEOs  chefs  commercial_kitchens  David_Cheng  detail_oriented  differentiation  diversification  food  founders  fusion  growth  high-standards  interns  investors  kitchens  leadership  Momofuku  organizational_structure  restauranteurs  restaurants  scaling  special_sauce  women  workaholic 
25 days ago by jerryking
What Foods Can Disturb Your Sleep? - WSJ
By Heidi Mitchell
June 4, 2019

The worst offenders in causing a bad night’s sleep were fat and sugar, Dr. St-Onge says. A diet higher in sugar than the daily recommendation brings on more micro-awakenings—changes to a lighter stage of sleep—at night, she says, while more saturated fat results in less slow-wave, or deep restorative sleep, that helps with memory consolidation.

Eat Your Kiwis
Some unexpected foods may act as sleep aids. One study showed that eating kiwifruit, which is high in the mood-moderating hormone serotonin, can help people fall asleep and stay asleep longer. The same goes for tart cherry juice, which is high in the sleep-wake-cycle regulating hormone melatonin.

A higher intake of fiber—fresh fruits and vegetables and whole grains—also has been shown to keep a person in slow-wave sleep for longer than usual, Dr. St-Onge says. But she’s not yet certain if eating any of these foods at a particular time of day has more impact. “I would assume it would be time-sensitive but this hasn’t been well-studied,” she says......Staying hydrated throughout the day, rather than gulping a lot of water right before bed, can help with restful sleep by diluting sugars, spices and salts—and preventing trips to the bathroom. ......Sticking to a fairly regular diet that’s high in fiber and low in saturated fats and simple sugars could contribute to sleep quality, and is associated with better overall health, Dr. St-Onge says. People who don’t sleep well, she notes, have lower attention spans, more memory lapses, worse cognitive and athletic performance and a higher risk of diabetes, cardiovascular disease and hypertension.

“Sleep is critical to every organ, and what we eat impacts every system in the body,”
diets  food  fruits  sleep  sleeplessness 
june 2019 by jerryking
The winner’s wisdom of Silicon Valley Stoics
TheGoat 2 days ago
Having just spent the last four years enjoying a spot of multiple-near-death-by-cancer life jokes from the almighty, here is my advice: enjoy every second to the fullest, life i...
advice  arduous  exercise  food  friendships  letters_to_the_editor  mybestlife  relationships  Stoics 
june 2019 by jerryking
How to Get the Best From Your Immune System - Smarter Living Guides
2019 | The New York Times | By Matt Richtel.

**“An Elegant Defense: The Extraordinary New Science of the Immune System.”"

The immune system is much less about exercising power than it is about finding balance. You can help train and maintain it. Here’s how:
(A) What Is the Immune System?
Our great defense system helps ward off the most dangerous of invaders......It is a common misconception that the immune system goes to war with every foreign organism. That would lead to scorched earth, nuclear winter. Instead, the job of the immune system is to take stock, monitor, assess and judge potential threats...if an invader is deemed a threat, the immune system has a narrow job: destroy the threat while doing as little collateral damage as possible. This response from the immune system is called “inflammation.” .....inflammation can feel like a stuffy nose, sore throat, tummy ache, fever, fatigue or headache. Yes, the symptoms of an immune response feel lousy, but you must suffer a little to keep the rest of your body healthy over the long term. And for your health and daily well-being, the key is to keep your immune system from underperforming or getting out of hand.
(B) IT’S ABOUT BALANCE
The immune system, often seen as a ruthless defender, seeks a steady state, not a police state.....a fiercely delicate combination of a bouncer and a ballet dancer. In fact, many molecules in this complex system are designed to send a signal that it should withdraw, pause an attack and stand down. Without these molecules, the state of inflammation that helps destroy threats would lay your body to waste..... Instead of boosting your immune system, you should be supporting it. And you should try to never undermine its delicate structures.
(C) The Immune System and the Beast
Let's take a moment to understand how (and why) our immune system acts in the face of a threat.....Our immune system took shape roughly 480 million years ago. All jawed vertebrates going back to the shark share its key properties. One property is priority setting.....an acute threat, e.g. a lion attack, the body’s network focuses wholly on that threat....the body goes into an emergency state known colloquially as “fight or flight.” During these periods, the body fires off powerful chemicals, including:

Epinephrine, which creates a kind of high for the body to subvert fatigue.
Norepinephrine, which also helps to subvert fatigue.
Cortisol, which helps the body maintain essential functions, like blood flow.

When these hormones are at work, we can feel generally O.K.,but .... the release of these fight-or-flight hormones dampens our immune response. ...it causes the immune system to withdraw.
(D) WHY THE IMMUNE SYSTEM WITHDRAWS
During times of real, acute stress — like threat of being eaten by a lion — our bodies can ill afford to waste resources dealing with illness. Viruses and bacteria, while dangerous, pale in comparison to the gigantic beast with razor-sharp teeth chasing us across the savannah. In that moment, our body needs all our energy, non-essential functions be damned. Step one: survive lion. Step two: deal with head cold.
(E) Sleep Is a Magic Bullet
Both you and your immune system need rest. ...If you don’t sleep, you will die — sooner. Studies show that lack of sleep leads to premature death through diseases like cancer and heart disease, and the reasons have everything to do with the immune system,
(F) SLEEP KEEPS YOUR SYSTEM IN BALANCE
This might sound contradictory. How can sleep can weaken the immune system, but also lead to inflammation?

Your immune system does not work as a binary system. It is not either on or off. It is made up of many molecules that send different signals, some urging inflammation and others restraining it. Your goal is to create an environment that doesn’t require your immune system to lose its natural balance.

Sleeplessness tips your immune system out of balance, hinders homeostasis, and turns the once elegant system into reckless pinballs of powerful molecules bouncing off your body’s bumper rails, and sometimes through them.

More concretely, it is a hard pill to swallow knowing there is no pill to swallow. The most important steps to support your immune system require discipline and habit.
(G) Exercise, Food and Meditation
Ward off illness with these three staples of a healthy body. ...the best things you can do for yourself when you’re sick are rest, eat well, don’t turn little things into lions, and remember that your immune system, if given your support, will likely do a darn good job of keeping you at harmony with the world.
allergies  bacteria  books  defensive_tactics  exercise  food  habits  homeostasis  howto  immune_system  inflammation  meditation  mens'_health  mindfulness  priorities  self-discipline  sleep  sleeplessness  steady-state  threats  viruses 
june 2019 by jerryking
Low on iron? Add these foods to your diet - The Globe and Mail
LESLIE BECK
SPECIAL TO THE GLOBE AND MAIL

ANIMAL VERSUS PLANT IRON
Food contains two forms of iron. Heme iron, attached to the protein hemoglobin in animal foods such as meat, fish, seafood and eggs, is easily absorbed by the body.

Iron in plant foods such as beans and lentils, soy, nuts, whole grains and vegetables is called non-heme iron. It’s not attached to hemoglobin, making it harder for the body to absorb. Non-heme iron is also added to iron-enriched breakfast cereals and breads.

There are ways, however, to increase the amount of non-heme iron your body absorbs.
You’ll get more iron from plant foods if you eat them cooked (vegetables), sprouted (breads, grains, beans, lentils), soaked (nuts) and fermented (tempeh) since these preparation methods release iron from phytates, natural compounds in plants that bind iron.

Including a vitamin C-rich food (e.g., sweet bell pepper, broccoli, cauliflower, tomato sauce, strawberries, kiwifruit, citrus fruit) in a plant-based meal will also boost non-heme iron absorption. The acidity of the vitamin converts iron to a form that’s more readily absorbed.

Tannins in coffee and tea reduce iron absorption, so it’s best to drink them between meals. Calcium also interferes with iron absorption; take calcium supplements a few hours before or after an iron-rich meal.
diets  food  iron  Leslie_Beck  nutrition 
may 2019 by jerryking
The Missing Piece in Big Food’s Innovation Puzzle
April 1, 2019 | WSJ | by By Carol Ryan.

.......In truth, they are becoming reliant on others to do the heavy lifting. Specialist food ingredient companies like Tate & Lyle and Kerry Group work with global brands behind the scenes to come up with new ideas. These businesses can spend two to three times more on innovation as a percentage of turnover than their biggest clients.

One part of their expertise is overhauling recipes. Ingredients companies can do everything from adding trendy probiotics to taking out excess sugar or gluten. Nestlé got a hand from Tate & Lyle to remove more sugar from its Nesquik range of flavored drinks, while Denmark’s Chr. Hansen helped Kraft Heinz switch from artificial to natural colors in the U.S. giant’s Macaroni & Cheese......Another service food suppliers offer is coming up with successful innovations to help revive sales. Nestlé’s ruby chocolate KitKat, which has become very popular in Asia, was actually created by U.S. cocoa producer Barry Callebaut, for example.

=============================================
See also, "For innovation success, do not follow the money"
07-Nov-2005 | Financial Times | By Michael Schrage "There is
no correlation between the percentage of net revenue spent on R&D
and the innovative capabilities of an organisation – none,"...Just ask
General Motors. No company in the world has spent more on R&D over
the past 25 years. Yet, somehow, GM's market share has
declined....R&D productivity – not R&D investment – is the real
challenge for global innovation. Innovation is not what innovators
innovate, it is what customers actually adopt. Productivity here is not
measured in patents granted but in new customers won and existing
customers profitably retained..
Big_Food  brands  flavours  food  foodservice  health_foods  healthy_lifestyles  ingredients  ingredient_diversity  innovation  investors  Kraft_Heinz  large_companies  Mondelez  Nestlé  new_ideas  R&D  shifting_tastes  start_ups  Unilever 
april 2019 by jerryking
Amazon to Launch New Grocery-Store Business
March 1, 2019 | WSJ | By Esther Fung and Heather Haddon.

Amazon is planning to open dozens of grocery stores in several major U.S. cities....as the retail giant looks to broaden its reach in the food business and touch more aspects of consumers’ lives......The new stores would be distinct from the company’s upscale Whole Foods Market chain. It isn’t clear whether the new stores would carry the Amazon name......Amazon in recent years has become increasingly focused on physical retail, posing a threat to traditional grocers. The new chain would help Amazon in fulfilling a yearslong initiative to build out a physical grocery presence, which was at one point potentially envisioned to reach more than 2,000 brick-and mortar stores in a variety of sizes and formats......Amazon is also exploring purchasing regional grocery chains with about a dozen stores under operation, one person said, that could bolster the new chain......Amazon’s further push into physical retail is its latest move far beyond its origins selling books and music on the web. Over the years it has become a cloud-computing giant, a major player in Hollywood entertainment and a burgeoning provider of logistics services. More recently it has emerged as a major competitor in digital advertising and launched forays in finance and health care......The new stores aren’t intended to compete directly with the more upscale Whole Foods stores and will offer a different variety of products, at a lower price point, these people said. Whole Foods doesn’t sell products with artificial flavors, colors, preservatives and sweeteners, among other quality standards.

Suppliers with big brands have hoped to have inroads into Whole Foods since Amazon bought the chain nearly two years ago. While Whole Foods has gradually expanded the big brands it carries—such as Honey-Nut Cheerios and Michelob beer—a conventional grocer can carry a much larger assortment of items. Amazon has had mixed results with its food-delivery business, and it wants to better understand how it can cater to grocery shoppers....Supermarket operators Walmart Inc., Kroger Co. and others are also trying to find ways to offer delivery and pickup to customers in a more cost-efficient manner...Amazon’s new grocery brand also comes as the retailer rolls out its cashierless Amazon Go stores in urban areas. It is testing that checkout technology for bigger retail stores. Meanwhile, Whole Foods is expanding its national footprint....For its new stores, Amazon is targeting new developments and occupied stores with leases ending soon.....Amazon doesn’t want restrictions on the type of goods it may sell at its stores and wants the ability to change the store and sell health and beauty products for instance......It is unclear whether these new stores will be cashierless, but they will be heavily tilted to customer service and pickup capabilities......a strategy where big retailers combine e-commerce with physical stores is the direction the industry is heading.
Amazon  BOPIS  bricks-and-mortar  cashierless  e-commerce  food  grocery  home-delivery  in-store  Kroger  new_businesses  physical_retail  rollouts  supermarkets  Wal-Mart  Whole_Foods 
march 2019 by jerryking
Jeff Bezos’ family office invests in Chilean plant-based food start-up
March 1, 2019 | Financial Times | by Leila Abboud in Paris.

The family office of Jeff Bezos is among the investors in a $30m funding round for a Chile-based start-up that uses machine learning to create vegetarian alternatives for animal-derived products such as mayonnaise and ice cream.

Four-year old NotCo on Friday announced the financing round led by The Craftory, a fund co-founded by consumer industry veteran Elio Leoni Sceti, as well as Bezos Expeditions.....The funds will be used to finance product development and help NotCo expand to Mexico and the US later this year. It sells its plant-based mayonnaise, which is made with chickpeas, in grocery stores in Chile......NotCo has developed a software platform that analyses the molecular structure of foods, such as beef or milk, so as then to derive combinations of plant-based alternatives that most closely resemble the original in taste, colour, and texture. The technology seeks to map the similarities between the genetic properties of plants and their corollaries in animals, so as to more accurately mimic the properties.....“The potential is massive because NotCo is not just a meat-replacement company or a milk-replacement company,”.....The technology can be applied to all foods derived from animals,” he said, adding that if successful, the opportunity was there to create a major food company to compete with the likes of Nestlé and Danone......the approach of analysing the molecular structure of foods to engineer vegetarian versions of meats, cheeses and dairy products is similar to that of US-based start-up Just Inc, formerly known as Hampton Creek.....The company changed its name after a series of setbacks, including an alleged food safety issue that led to it losing distribution at retailer Target. Nevertheless, Just Inc is well-funded; it has said that it has raised $220m from investors.....Venture capital investors have been pouring money into start-ups to create plant-based or lab-grown alternatives to traditional meat and dairy. Impossible Foods — which is backed by Bill Gates and Alphabet’s GV, formerly Google Ventures, among others — has raised $387.5m,
Chile  Chileans  Danone  family_office  flexitarian  food  Jeff_Bezos  machine_learning  Nestlé  plant-based  start_ups  vegetarian  vc  venture_capital 
march 2019 by jerryking
Gene editing: how agritech is fighting to shape the food we eat
February 9, 2019 | Financial Times | by Emiko Terazono in Norwich and Clive Cookson in London.
agriculture  agribusiness  bananas  biologists  Crispr  farming  food  fruits  gene_editing  monocultures 
february 2019 by jerryking
The Golden Age of Restaurants in America
JUN 20, 2017 | The Atlantic | DEREK THOMPSON.

.....But then there’s the middle-class of restaurants, also known as “casual dining”—full-service restaurants where the typical check is between $15 and $25, per person. This is where the pain lives. Same-restaurant sales are falling across most of the sector’s largest chains, including Applebees, Chili’s, and Maggiano’s. Traffic at all casual dining spots fell at the fastest rate since the middle of 2009, when unemployment was screaming past 9 percent.

What’s killing casual dining? Theories range from its core customers’ income stagnation to the restaurants’ staid decor. But there’s another, less-obvious threat: Diners are increasingly buying prepared food at places that aren’t restaurants. They’re going to convenience stores with made-to-order food, like Wawa, or grocers with prepared food, like Whole Foods, college stores, corporate cafes, community centers, and food trucks. In fact, one-third of prepared meals this year won’t come from a typical restaurant or fast-food joint. Americans already buy more food and beverages on college campus than at bars, according to the National Restaurant Association. Prepared food is everywhere, now. That’s a killer for restaurants serving the middle class.
restaurants  food  casual_dining  prepared_meals  golden_age 
november 2018 by jerryking
Six Technologies That Could Shake the Food World - WSJ
JOURNAL REPORTS: TECHNOLOGY
Six Technologies That Could Shake the Food World
Printed meals, edible bar codes and facial-recognition technology for cows are among the innovations transforming the food industry

Link copied…
3 COMMENTS
By Annie Gasparro And Jesse Newman
Oct. 2, 2018 10:08 p.m. ET
A machine that prints chicken nuggets. Fake shrimp made out of algae. Edible coverings that keep fruit fresh.

These inventions—and many more—are part of a technological revolution that is poised to shake up the way we eat.

The food industry has been taking heat from consumers and critics who are demanding healthier ingredients, transparency about where their meals come from and better treatment of animals. There is also a growing awareness of the harmful effect that food production can have on the environment.

Now big food companies and entrepreneurs are taking advantage of advances in robotics and data science to meet those challenges—and the trend will likely continue as technology improves, and natural ingre
3-D  technology  food  food_safety  Big_Food  entrepreneur  robotics 
october 2018 by jerryking
Frozen Dinners Make a Comeback - WSJ
2 COMMENTS
By Annie Gasparro and Saabira Chaudhuri
Sept. 8, 2018
food  frozen 
september 2018 by jerryking
Inside FreshDirect’s Big Bet to Win the Home-Delivery Fight - WSJ
By Jennifer Smith
July 18, 2018 5:30 a.m

Designed to keep food fresh longer and move it faster, FreshDirect’s 400,000 square-foot distribution centre is the online grocer’s multimillion-dollar bet on the fastest-growing sector in the grocery business, home-delivery. FreshDirect pioneered the e-commerce home-delivery market, and now with Amazon and big grocery chains like Kroger Co. piling on investments, companies are jockeying for position in a business that some believe is the future of supermarket sales.....FreshDirect's trucks now provide next-day delivery to customers across the New York-New Jersey, Philadelphia and Washington, D.C., metropolitan areas, with plans to expand into Boston next. The private company says it generated between $600 million and $700 million in annual revenue in 2017.

It declined to disclose the cost of the new facility, which was financed with the help of a $189 million investment round in 2016 led by J.P. Morgan Asset Management, direct funding and incentives from state and local governments......Amazon, Target Corp. and other large companies have invested hundreds of millions of dollars to expand food delivery and build out their grocery e-commerce operations. Supermarket chain owner Koninklijke Ahold Delhaize NV’s Peapod unit, the longest-running online grocery service in the U.S., has expanded to 24 markets and is investing in technology to cut its handling and delivery costs.

Walmart Inc. said this month that Jet.com, the online retailer it bought two years ago, will open a fulfillment center in the Bronx this fall to help roll out same- and next-day grocery deliveries in New York City.

The grocers are trying to solve one of the toughest problems in home delivery: Getting food to doorsteps in the same condition consumers would expect if they went to the store themselves. Delivering perishables is trickier than dropping off paper towels or dogfood. Fruit bruises, meat spoils, eggs break. ........FreshDirect’s logistic hurdles start well before delivery. It must get products from its suppliers to the building, process the food, then pick, pack and ship orders before the quality degrades.

That is why the new distribution centre has 15 different temperature zones. Tomatoes do best at about 55 degrees, but “chicken and meat like it to be just at 32 degrees... it gives more of shelf life to it,"....Software determines the most efficient route for each order, and tells workers which items to pick.....A big part of the facility [distribution centre] is ripping out tons and tons of operating costs out of the business.....The stakes in getting the technology right are high. FreshDirect is competing with grocery chains that often fill online orders through their stores, using a mix of staff and third-party services like Instacart Inc. So-called click-and-collect services, where consumers swing by to pick up their own orders, tend to have better margins because the retailer isn’t paying for last-mile delivery.....Online-only operations with centralized warehouses tend to be more efficient than logistics run out of stores, because they use fewer workers and can position goods for faster fulfillment.
algorithms  Amazon  big_bets  cold_storage  distribution_centres  distribution  e-commerce  food  FreshDirect  grocery  home-delivery  infrastructure  Kroger  logistics  perishables  retailers  software  supermarkets  Target  Wal-Mart  warehouses  fulfillment  same-day  piling_on  last_mile 
july 2018 by jerryking
A Year After Amazon Devoured Whole Foods, Rivals Are Pursuing Countermoves - WSJ
By Heather Haddon
June 10, 2018

Amazon.com Inc.’s AMZN +0.30% year-old acquisition of Whole Foods is prompting the food industry to retool how it sells fresh food to consumers....The deal has been “shaking up the food industry from top to bottom,” said Angela Spivey, a food-and-beverage attorney at McGuireWoods LLP, who is advising clients on how to quickly change their packaging and marketing to sell at Amazon and Whole Foods. “Don’t be surprised if the milk and cereal just shows up at your door based on your usual eating habits.”

Food retailers, manufacturers and other suppliers have begun to make fundamental changes to their selling strategies, driven partly by stronger sales and delivery from Whole Foods stores since the acquisition.....Grocery chains have accelerated planned investments in online delivery and pickup services, in some cases bumping plans ahead to two- to three-year timelines instead of five to seven years, .......Dozens of supermarkets have struck deals with Instacart Inc., an online grocery-delivery service that has expanded to more than 200 retailers from 30 before Amazon’s deal. .......After Amazon extended discounts at Whole Foods to Prime members—which will help it gather data about shoppers’ preferences—analysts said competitors might need to update their own shopper-loyalty programs. Amazon now offers free, two-hour delivery and additional 10% discounts on several hundred items for Prime members in select areas.

Many food makers are redesigning their packaging and formulas to better sell through Amazon and Whole Foods, placing an emphasis on online repeat purchases instead of impulse buys, industry consultants said......Whole Foods has focused on getting competitive on staples, said Guillaume Bacuvier, chief executive of Dunnhumby, an international retail consulting and technology firm that Whole Foods hired to help improve consumer analytics.
Amazon  Amazon_Prime  BOPIS  contra-Amazon  Dunnhumby  food  grocery  Instacart  perishables  supermarkets  Whole_Foods 
june 2018 by jerryking
Droughts, storms and global demand tests America’s love affair with avocado - Lack of guac
Jan 25th 2018 | NEW YORK

America’s enthusiasm for avocados may be dented, however, by soaring prices. The wholesale price for a case of 48 avocados peaked at $83.75 in September, up from $34.45 a year before....Supply shortfalls, brought about by droughts, storms and wildfires in California, Chile and Mexico, help to explain the jump. Production in California dropped by 44% in 2017. Harvests in Mexico that year were off by 20%. Labour strikes in the country further reduced supply.

Growing global demand is also pushing up prices. Both Chile and Peru have concluded trade agreements with China, eliminating tariffs on their avocado exports. Peru’s avocado sales to China, although small in volume compared with Chile’s and Mexico’s, surged by 3,700% in 2016. Other countries, including Canada and Japan, have also worked up their appetite, raising aggregate imports by 32% between 2014 and 2016.

Raising production will be tricky. This is because avocados are a fussy plant to grow...Salinity levels need to be just right, the slope of the terrain not too steep and temperatures stable. Erratic weather conditions can easily kill the crop.
agriculture  economics  food  guacamole  recipes  avocados  salsa_chutney_relish_pickle  Chipotle 
february 2018 by jerryking
Produce or Else: Wal-Mart and Kroger Get Tough With Food Suppliers on Delays
Nov. 27, 2017 | WSJ | By Annie Gasparro, Heather Haddon and Sarah Nassauer

Grocers are giving food companies a tougher mandate: Ship on time, or pay the price.
Food retailers want their suppliers to resolve the persistent problem of delayed or incomplete deliveries, which they say costs them millions of dollars a year in lost sales and overtime pay.
Retailers used to give suppliers more leeway, since any number of factors—bad weather, a surge in demand, technology malfunctions—can foil deliveries of cereal, cheese, candy and other packaged goods from warehouses scattered around the country.
But now as traditional grocers battle Amazon.com<http://Amazon.com> Inc. and other online retailers that prioritize delivery speed, as well as price-cutting discounters, more are taking a strict line with suppliers, telling them on-time deliveries will translate directly into more sales and profits.
Delayed deliveries can leave holes on store shelves. Sales of some $75 billion a year are lost because products are out of stock or unsalable for other reasons, according to the Food Marketing Institute, a trade organization. That is about 10% of annual grocery sales industry-wide at a time when sales growth is hard to come by. “It’s a massive opportunity from a financial and customer standpoint,” .....The country’s biggest grocers are leading the charge. Kroger is fining suppliers $500 for every order that is more than two days late to any of its 42 warehouses, and Wal-Mart Stores Inc. is charging suppliers monthly fines of 3% for deliveries that don’t arrive exactly on time, according to the retailers. They began issuing the fines in August........Wal-Mart has signaled it could do more than levy fines if problems persist. Charles Redfield, executive vice president of food for Wal-Mart U.S., told suppliers they could also lose shelf space if they don’t solve their delivery issues, according to people in attendance at a supplier meeting earlier this year. Retailers can threaten suppliers with loss of promotional space in stores, analysts said.....Packaged-goods companies are straining to keep up with the demands and remain in the good graces of retailers. They need GPS trackers and software to adjust routes in real time. Filling full orders fast is also challenging, since many manufacturers house items all over the country. That is particularly true for refrigerated items needing costly cold storage—which has fueled investments in more fulfillment centers......“Shipping complete orders on time is a completely reasonable request but turns out it’s harder than it sounds.”...
Wal-Mart  Kroger  grocery  supermarkets  supply_chains  retailers  delays  food  shipping  Amazon  cold_storage  penalties  delivery_times  fulfillment  CPG  Kraft_Heinz  P&G  on-time  shelf_space  supply_chain_squeeze 
november 2017 by jerryking
Caribbean food seems to be the latest cultural commodity available for plunder
October 1, 2017 | The Globe and Mail | ANDRAY DOMISE.

.....Diluted and stripped of its ancestral link to survival and resistance, with "modern twists" added to improve our base and unenlightened cuisine, Caribbean food seems to be the latest cultural commodity available for plunder......Dozens of amazing Caribbean restaurants have lived out their quiet struggle in Toronto for decades, dotting the landscape throughout the inner suburbs in Scarborough, Rexdale, and Eglinton West. There's Rap's, the jerk chicken and patty shop where my mother would take me for lunch after a haircut at Castries barbershop. There's Albert's, a landmark at the corner of St. Clair Avenue and Vaughan Road. And there's the world famous back-ah-yard restaurant The Real Jerk, owned by Ed and Lily Pottinger, who have dealt with the worst of neighbourhood gentrification and real estate discrimination that Toronto has to offer.....But the concept of an "amazing Jamaican restaurant in Toronto," proffered by a restaurateur who has visited my ancestral home a few times, and who intends to package the culture in a fashion true to the brand of a downtown gastro-chain doesn't fill me with hope.
Caribbean  cuisine  cultural_appropriation  Toronto  food  Andray_Domise  exploitation  appreciation  restaurants  restauranteurs  inner_suburbs  parochialism 
october 2017 by jerryking
Sinister Shellfish - The New York Times
CLAIBORNE RAYDEC. 12, 2016
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food  allergies 
december 2016 by jerryking
Chart Showing Cut of Cured Pork
Bresaola...a cured Italian meat. It comes from beef rather than pork
cured_and_smoked  pork  Italian  sausages  bacon  food  lard  fats  butchers 
november 2016 by jerryking
Micro-manufacturing movement takes hold in Toronto - The Globe and Mail
CAMILLA CORNELL
Special to The Globe and Mail
Published Tuesday, Oct. 25, 2016
micro-factories  manufacturers  Toronto  food 
october 2016 by jerryking
The Next Hot Trends in Food - WSJ
By JULIE JARGON and ANNIE GASPARRO
Oct. 16, 2016
food  trends  fresh_produce  fruits  vegetables 
october 2016 by jerryking
General Mills Adds Kite Hill to Food Start-Up Investments - The New York Times
By STEPHANIE STROMMAY 19, 2016

General Mills, one of America’s corporate food titans, is quietly establishing itself in venture capital, investing in some of the hottest new food companies.

It is just one of a small but growing number of giant food companies that have decided they can no longer afford to sit on the sidelines as smaller, more nimble start-ups outmaneuver them in the race for consumers seeking minimally processed, locally sourced, environmentally sustainable foods free of preservatives and chemicals.....Many small food businesses are wary of taking money from, or getting bought out by, food giants, mindful of the many stories of small, successful companies that are bought only to all but disappear into a multibillion-dollar corporation.

That reluctance has spawned a boom in small venture capital and private equity firms offering to finance small food businesses. And food entrepreneurs who have cashed out, like Jon Sebastiani, the founder of Krave Jerky, are forming businesses that offer advice and financing to small food companies.
food  General_Mills  venture_capital  start_ups  Mondelez  niches  entrepreneur  corporate_investors  Big_Food 
may 2016 by jerryking
The rise of the instant-delivery lunch - The Globe and Mail
ANN HUI - NATIONAL FOOD REPORTER
The Globe and Mail
Published Tuesday, Apr. 05, 2016

Foodora – a global firm that operates in more than 11 countries but is based in Germany – acquired the Toronto-based Hurrier, and also partners with local restaurants to provide delivery. Foodora itself was acquired last year by Delivery Hero, a food-delivery company valued at more than $3-billion
food  instant_gratification  delivery  UberEats  perishables  time-based  home-delivery  prepared_meals  restaurants  mobile_applications  Foodora  Feast  lunchtime  delivery_services 
april 2016 by jerryking
The making of the next big food trend - The Globe and Mail
ANN HUI
National Food Reporter The Globe and Mail Last updated: Tuesday, Jan. 12, 2016
pulses  trends  food  grains 
january 2016 by jerryking
Anh Nguy: Research Is Her Recipe - The New York Times
ocations
As told to PATRICIA R. OLSEN

Q. What do you do as a culinologist for Ingredion?

A. Culinology is a fusion of culinary arts and food science. Culinologists typically create food concepts for food companies and restaurants that end up on store shelves and menus. We are also known as research chefs. People come to Ingredion for the ingredients we manufacture, like starches, texturizers and sweeteners, or to collaborate on a product. I work on both types of projects in our professional test kitchen, and I also give presentations to potential customers. I’ll ask them if they want natural ingredients, a gluten-free product and so forth.
commercial_kitchens  food  career_paths  research  OPMA  foodservice  flavours  food_science  recipes  manufacturers  niches  Toronto  clusters  innovation  chefs 
november 2015 by jerryking
A Seismic Shift in How People Eat - The New York Times
By HANS TAPARIA and PAMELA KOCHNOV. 6, 2015

....Consumers are walking away from America’s most iconic food brands. Big food manufacturers are reacting by cleaning up their ingredient labels, acquiring healthier brands and coming out with a prodigious array of new products. ....Food companies can’t merely tinker. Nor will acquisition-driven strategies prove sufficient, because most acquisitions are too small to shift fortunes quickly. ....For legacy food companies to have any hope of survival, they will have to make bold changes in their core product offerings. Companies will have to drastically cut sugar; process less; go local and organic; use more fruits, vegetables and other whole foods; and develop fresh offerings. General Mills needs to do more than just drop the artificial ingredients from Trix. It needs to drop the sugar substantially, move to 100 percent whole grains, and increase ingredient diversity by expanding to other grains besides corn....a complete overhaul of their supply chains, major organizational restructuring and billions of dollars of investment, but these corporations have the resources.
food  foodservice  brands  supply_chains  innovation  shifting_tastes  Nestlé  Perdue  Tyson  antibiotics  trends  Kraft  supermarkets  fresh_produce  OPMA  consumer_behavior  General_Mills  iconic  consumers  McDonald's  ingredient_diversity  seismic_shifts  new_products  Big_Food 
november 2015 by jerryking
Tech City News: London to host first Food Tech Week
Weblog post. Newstex Trade & Industry Blogs, Newstex. Oct 1, 2015.

ProQuest Central: hackathon and food and distribut*

October will see the launch of London's first ever 'Food Tech Week' which will be celebrating all things food and facilitating tec...
London  United_Kingdom  product_launches  food  technology  hackathons  disruption  ecosystems  brands  fresh_produce  innovation  food_tech 
october 2015 by jerryking
Ideas Ignite When Food System Actors and Burlington Techies Gather at UVM
19 Feb 2014 | Targeted News Service [Washington, D.C]

Proquest Central: hackathon and food and distribut*

The University of Vermont issued the following news:

Just the idea of a "hackathon" suggests a certain kind of energy -- creativity and cr...
ideas  hackathons  food  ecosystems  fresh_produce  OPMA 
october 2015 by jerryking
Anthony Bourdain’s Food Market Takes Shape - The New York Times
By FLORENCE FABRICANTSEPT. 28, 2015

New York has had an explosion of megamarkets and food halls over the last five years, but this one promises to be different for several reasons, starting with its epic size: 155,000 square feet, dwarfing the city’s other food markets. The project’s ambition and risks are formidable, most notably the task of securing visas for scores of small overseas vendors, then transporting and housing them here.

“It’s going to involve a lot of visas, a big challenge,” Mr. Werther said.

Still, some question whether the city, with its wealth of recent immigrants, and their foods, needs to import new options.
chefs  restaurants  New_York_City  Anthony_Bourdain  real_estate  entrepreneur  farmers'_markets  personal_branding  food  gourmands  communal 
september 2015 by jerryking
Small Food Brands, Big Successes - The New York Times
AUG. 24, 2015 | NYT | By STEPHANIE STROM.

New companies are flourishing, encroaching on market share and gaining national distribution as shoppers reach for products that tout themselves as novel, local, rarefied or containing better ingredients.

Total sales are still dominated by big brands, but the investment bank Jefferies reports that the brands lost market share in 42 of 54 categories, from baby food to yogurt, over the last five years as new products gained. Think of Chobani yogurt, which went from no sales to more than $1 billion in revenue in less than five years.
food  brands  start_ups  small_business  niches  boutiques  condiments  entrepreneurship  Chobani  emotional_connections 
august 2015 by jerryking
Does a national food branding strategy make sense for Canada? - The Globe and Mail
DAINA LAWRENCE
Globe and Mail Update (includes correction)
Published Thursday, Jul. 23, 2015

Australia introduced the “True Aussie” brand into its Asian exports of red meat in the spring of 2014 with great success. Earlier this year other agricultural sectors came forward saying they wanted to reap the same marketing benefits by attaching the True Aussie brand to meat and vegetable exports. The strategy is still in the development stages, but is expected to be in full effect within a year to capitalize on the upswing in Chinese demand – China is Australia’s top purchaser of agricultural products.....The challenge of developing a popular national brand strategy lies in the fact that Canada’s food products are diverse – everything from apples, to meat to dairy and grain. On top of that, the country’s growers range in size from small family-run growers to massive agribusinesses.

“What we would have to do is create an umbrella strategy that is flexible enough that it can be used regardless of the organization that is part of it,” says John Miziolek, president and co-founder of Oakville, Ont.-based Reset Branding, “because there’s no way you could create one singular brand and hope that it would fit everybody’s needs.”

The solution could be creating smaller brands for each of those diverse products and then to develop an umbrella strategy to encompass the smaller classes, he explains. But he emphasizes that making it mandatory would be the strategy’s death knell.

“Just from a branding and marketing perspective that’s a horrible way to start a brand,” says Mr. Miziolek, “forcing people to comply with rules that they’re not very excited about.”
branding  howto  food  Canada  Canadian  China  geographic_ingredient_branding  middle_class  food_safety  competitiveness_of_nations  brands 
july 2015 by jerryking
How Can Big Food Compete Against Fresher Rivals? - WSJ
By ANNIE GASPARRO
Updated July 12, 2015 1

it is a two-part problem. No. 1, the consumer and competitive marketplace is definitely shifting. For example, quality has evolved beyond just good ingredients, preparation and packaging. Basic quality is a given now; many consumers are looking for something extra: less mass-produced, natural, local.

No. 2, iconic food companies and their mature brands are not responding effectively. Large, established food companies and their brands are being managed as portfolios of revenue and profit streams with a short-term financial orientation, and not as companies that produce food products. Small companies, on the other hand, are being created and managed by people with a food orientation and passion.
CPG  Kraft  emotional_connections  Nestlé  Coca-Cola  food  Pepsi  Big_Food  trends  Kellogg  passions  gourmet  foodies  decreasing_returns_to_scale  shifting_tastes  small_business  SMB 
july 2015 by jerryking
The most influential food waste manager remains the consumer - The Globe and Mail
SYLVAIN CHARLEBOIS
Special to The Globe and Mail
Published Tuesday, Jun. 09, 2015
Sylvain_Charlebois  food  waste 
june 2015 by jerryking
Must-visit: A Downton Abbey fantasy for the 21st-century epicurean - The Globe and Mail
SHAUN PETT
NOTTINGHAMSHIRE, ENGLAND — Special to The Globe and Mail
Published Wednesday, Jan. 28 2015
artisan_hobbies_&_crafts  cooking  food  baked_goods  epicureans  gourmands 
january 2015 by jerryking
The Shake Shack Economy - The New Yorker
JANUARY 26, 2015 ISSUE

The Shake Shack Economy
BY JAMES SUROWIECKI

Unlike traditional fast-food restaurants, fast-casuals emphasize fresh, natural, and often locally sourced ingredients. (Chipotle, for instance, tries to use only antibiotic-free meat.) Perhaps as a result, their food tends to taste better. It’s also more expensive. The average McDonald’s customer spends around five dollars a visit; the average Chipotle check is more than twice that. Fast-casual restaurants first emerged in serious numbers in the nineteen-nineties, and though the industry is just a fraction of the size of the traditional fast-food business, it has grown remarkably quickly. Today, according to the food-service consulting firm Technomic, it accounts for thirty-four billion dollars in sales. Since Chipotle went public, in 2006, its stock price has risen more than fifteen hundred per cent.

The rise of Chipotle and its peers isn’t just a business story. It’s a story about income distribution, changes in taste, and advances in technology. For most of the fast-food industry’s history, taste was a secondary consideration.
fast-casual  food  globalization  James_Surowiecki  shifting_tastes  entrepreneur  Danny_Meyer  Panera  Chipotle  fast-food  income_distribution  Shake_Shack 
january 2015 by jerryking
THE FUTURE OF FOOD - The Globe and Mail
NOREEN RASBACH, STEVE BREARTON, SARAH ELTON, JOHN DALY, DAWN CALLEJA, PATRICK WHITE, JOANNA PACHNER, SASHA CHAPMAN, JOANNA PACHNER, HEATHER SOKOLOFF, DON GILLMOR, ROB MIFSUD, BERT ARCHER, ALEX BOZIKOVIC, CAROL TOLLER
From Friday's Globe and Mail
Published Friday, Oct. 26 2007,
future  food 
september 2014 by jerryking
Clare Hasler-Lewis on the Future of Agriculture - WSJ
By CLARE HASLER-LEWIS
July 7, 2014

I also see a steady stream of new farming technologies, practices and ideas that are increasing our ability to use limited resources efficiently—particularly water. And that promises a future agriculture that can feed the world, sustainably, for generations to come.

Smart Winery
Capturing, recycling and reusing water will become the rule rather than the exception in food production and processing. Processing the food we eat every day makes up 50% of our total water footprint. It is not difficult to imagine most consumer products of the future bearing a "Water Footprint" rating.

A glimpse of that water-efficient future is already visible at the University of California, Davis, where my colleagues recently opened the world's only LEED (Leadership in Energy and Environmental Design) Platinum-certified winery, brewery and food-processing facility.
agriculture  farming  future  water  scarcity  water_footprints  food 
august 2014 by jerryking
Study: Food industry in flux, but still 'powerful'
March 19, 2014 | Western News | By Paul Mayne.

According to a recently released Ivey Business School report, The Changing Face of Food Manufacturing in Canada: An Analysis of Plant Closings, Openings and Investments, the closures are not a sign of an industry in trouble, rather one that is reorganizing production to maintain global competitiveness....While not out of the woods yet, Sparling said plant closures and consolidations will continue, but new openings and investments will balance the scales and grow, albeit slowly, a stronger Canadian food industry.

“It’s a very tough and completive business,” he said. “Input costs have been going up – be it energy or farm products – and you have a retail sector that is amazingly competitive with very low margins, so they are not interested in higher prices. The food industry is caught in the middle.

“That’s why they figured out they had to focus on cost and efficiency. That means they had to be a lot more competitive. That’s why we’re seeing this. The industry, going forward, is going to look different. The Ontario industry is going to keep changing.”
food  agribusiness  Ivey  manufacturers  foodservice 
april 2014 by jerryking
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