recentpopularlog in

jerryking : foodies   21

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
Why Small Businesses Are Starting to Win Again - The New Yorker
JANUARY 24, 2015
Small Is Bountiful
BY TIM WU

Farmers who sell, say, organic or free-range foods, cannot hope to compete based on price. Instead, they try to create consumers who won’t eat chicken produced by big companies for moral, health, or aesthetic reasons...The true-differentiation strategy seems to work best when scale, despite its efficiencies, also introduces blind spots in areas such as customer service, flavor, curation, or other intangibles not entirely consistent with mass production and standardization. Where getting big begins to hurt the product, small can be bountiful.

=====================================
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.
small_business  size  scaling  Tim_Wu  Peter_Drucker  portfolio_management  Gulliver_strategies  differentiation  trends  breweries  beers  craftsmanship  artisan_hobbies_&_crafts  revenge_effects  blind_spots  personal_values  market_segmentation  mass_production  decreasing_returns_to_scale  aesthetics  eco-friendly  creating_demand  food  foodies  gourmet  large_companies 
january 2015 by jerryking
Discount wars push Canada’s mid-priced grocery stores upscale - The Globe and Mail
MARINA STRAUSS - RETAILING REPORTER
MISSISSAUGA — The Globe and Mail
Published Tuesday, Apr. 15 2014,
supermarkets  grocery  retailers  Loblaws  Longo  Whole_Foods  gourmands  gourmet  foodies  Eataly 
june 2014 by jerryking
Old Ways Need New Thinking - WSJ.com
Nov. 20, 2013 | WSJ | By Neena Rai.

Vito Martielli, senior grains and oilseeds analyst at Rabobank, says that traditional producers of olive oil must seek out new export markets, such as Asia, in order to counter issues of oversupply.

"Markets like China, Japan and India, which all have a growing middle class, are starting to demand more exotic ingredients and this should be tapped into," says Mr. Martielli. Asian countries are now seen as a gateway by the Mediterranean olive-oil producers who seek to capitalize on the oil's status as a luxury cooking product.
olives  oilseeds  China  Japan  India  middle_class  new_thinking  Mediterranean  gourmet  Asia  food  foodies 
november 2013 by jerryking
How foodies influence the things we eat - The Globe and Mail
Aug. 27 2013 | The Globe and Mail | SUSAN KRASHINSKY.

Foodies’ impact on the industry has never been greater. “Particularly over the last five years, we’ve seen a real, dramatic shift in consumer behaviour as it relates to food,” says Robert Carter, executive director of food service at NPD, a market research company,...Taking on the mantle of a foodie brand means that already food-obsessed product developers have to work harder to stay on top of the trends than ever before. And at the same time, they have to be careful not to jump on every bandwagon – it’s a fine balance between finding the next hot item and becoming too niche.

To draw inspiration, they go where the foodies are. That means eating out in restaurants regularly and attending food shows. But it goes even farther; most trends are informed by international cuisine, and so Loblaws developers spend a lot of time on planes....Geoff Wilson, president of food-service consulting firm FSstrategy.
Loblaws  foodies  Susan_Krashinsky  management_consulting  food  product_development 
october 2013 by jerryking
So we’ve reached peak foodism. Don’t panic
Aug. 27 2013 | The Globe and Mail| CHRIS NUTTALL-SMITH.
zeitoon parvardeh – that’s olives tossed with walnuts, mint and pomegranate molasses – to fill the lull.
foodies  Chris_Nuttall-Smith  Persian 
october 2013 by jerryking
Choose Your Own Food Adventure - WSJ.com
February 1, 2013 | WSJ | By KATY MCLAUGHLIN.
Choose Your Own Food Adventure
Why sit back and watch the chefs have all the fun? Now, anyone can cook alongside the masters and travel to places no amateur gastronome has gone before
DIY  food  foodies 
february 2013 by jerryking
Marketers develop a taste for aspiring foodies
Dec. 27 2012 | The Globe and Mail | SUSAN KRASHINSKY - MARKETING REPORTER.

Loblaw's President’s Choice Black Label Collection targets a growing consumer population: foodies.

The Black Label products launched late last year, but in limited distribution at first in select parts of Ontario. With the nationwide rollout now complete, there has been a bigger push to advertise the products this holiday season.
marketing  grocery  Loblaws  private_labels  brands  branding  gourmands  gourmet  food  foodies  market_segmentation  product_launches  rollouts 
december 2012 by jerryking
What Greece Makes, the World Might Take - NYTimes.com
By ADAM DAVIDSON
Published: July 3, 2012

In the last decade or so, companies in the United States, France, Denmark and elsewhere flouted the feta ruling and invested in their own food-science research and manufacturing equipment. They subsequently turned the salty, crumbly cheese into spreadable, grillable, fat-free and shelf-stable forms. In Italy and Spain, small olive-oil producers merged into globally competitive conglomerates and replaced presses with more efficient centrifugal technology. The two countries now provide nearly all the world’s supply. And the Greeks, despite their numerous inherent advantages, remain in the least profitable part of the supply chain, exporting raw materials at slim margins.

Tassos Chronopoulos, owner of Tassos, a Greek food importer based outside Chicago, says that the country’s disorganized agricultural business all but disqualified itself from partaking in the fancy-food craze of the past few decades. Greek growers never banded together to establish uniform quality standards and trade rules.
agribusiness  agriculture  cheese  competitiveness_of_nations  conglomerates  dairy  Denmark  disorganization  disunity  economic_development  farming  food  food_science  foodies  foodservice  France  gourmet  Greece  Greek  innovation  olive-oil  quality  quality_control  rules_of_the_game  standardization  technical_standards  supply_chains  value_chains 
july 2012 by jerryking
‘If this is retirement, I would hate to be working’
September 9, 2011 | FT.com | By Lisa Abend. ..His main work
these days is planning the elBulli Foundation...in a new
campus...containing an Ideatorium..new administrative offices, a
screening room and an archive...details of what has been confirmed to
date...include an advisory board comprised of experts (economist Joseph
Stiglitz), and a fellowship programme ... Selection will be highly
competitive – the foundation is in consultation with Harvard & MIT
about how best to choose its fellows....Once there, some of the fellows’
work will be similar to what has always gone on in the taller, the
Barcelona workshop where Adrià and a core staff spent the off-season
developing the following year’s recipes. But there will also be projects
exploring, for example, the nexus between gastronomy & art. Thanks
to Telefónica’s technological support, the results will be uploaded
daily on to the Web. For all of this, Adrià plans to raise a starting
fund of €10m for the privately financed foundation.
Ferran_Adrià  El_Bulli  foodies  selection_processes 
september 2011 by jerryking
Mastering the Art of Roast Chicken
May/June 2007 | Departures | By Reggie Nadelson. As she
continues her journey toward competence in the kitchen, Reggie Nadelson
visits Heston Blumenthal, the chef they call the Einstein of the
restaurant set. His restaurant, the Fat Duck, has three Michelin stars
(only two others in Britain can claim the same) and has been called the
best in the world.
recipes  roasted  chicken  foodies  gourmands  gourmet  restaurants  restauranteurs 
january 2010 by jerryking
Foodies' next frontier
Wednesday, Oct. 20, 2004 | The Globe and Mail | by BEN KING
Special to The Globe and Mail. U.K. chef Heston Blumenthal may not star
in his own TV show, but his Fat Duck restaurant near London is breaking
gastronomic rules, earning Michelin stars and drawing gourmands from far
and wide
gourmet  gourmands  restaurants  restauranteurs  restaurant_reviews  foodies 
november 2009 by jerryking

Copy this bookmark:





to read