Speak Up!

Every day we see up and downs on Wall Street - bleak reports of retail sales and studies telling us things will get much worse before it gets better. Is the media pushing us all toward the brink? What do you think? How are consumers shopping in your stores? Are you reacting to the economy with offensive or defensive measures? We'd like to start some dialog and get your reaction to what's happening in the world of specialty retailing and the fourth quarter.

In addition, if you have the time to complete our Trend study checking out Store Operations across the country, we'd be very grateful. Click here to take the 5-minute survey:

http://www.surveymonkey.com/s.aspx?sm=aVaUud1TqDo4CEGPYvxc7Q_3d_3d

Recycling Mode

Crushing news came late in the evening last week while I was in New York City. I even had a hand at crushing the news myself. And thankfully I was no where near Wall Street. Instead I was at the debut party of Mode Recycling Centers - a smart solution to home recycling and a pretty darn gorgeous way to complete the task as well.

These smartly designed units match with today’s sleek stainless steel kitchens and the nice part is one unit will take up the duties of three of the plastic-bin-eyesores in my kitchen that surround my sparkling stainless steel garbage can like muggers looking for booty. I understand the need for the product and I think your customers will too. It harkens to the garbage compactor days of my youth. We grew up with one of those electric trash compacting units in our house and I always loved to toss in something that would make a fun crunch noise. But of course we weren’t separating anything in those days. Just compacting.

These new Mode systems work on human power. The Premium All-In-One Recycling Center allows you to sort the products and store them in separate bins for glass, metal, plastic and paper all in one unit. Plastics and metals get crunched in the space saving compaction system while newspapers are stored in a 5 gallon newspaper section. You can store all your recycling in this two bin system that can hold up to two weeks of recyclables – 50 liters/13 gallons of compacted recycling. The compaction system crushes items up to 66% with just a step of the foot pedal, the compacted item drops directly into the rear bin. And then transport it to the curb when you need to in one easy trip – the 8 gallon and 5 gallon bins nest for easy transport. But the fun and funky part is that the unit reminds you when it’s time to take the recyclables to the curb with a soft flashing display you program yourself. And just to make it a bit more fun…you can get your whole family involved by tracking your recycling progress online using their Eco-Track system that not only makes you feel good about what you’re doing but earns you free bin liners (which are also made from $4 LDPE plastic!). MAP price is $299.99-$249.99.

There is also a Deluxe All-In-One center with three compartments (it has a bonus 2 gallon bin for additional use such as printer cartridge recycling); the unit holds a total of 66 liters/17 gallons of compacted recycling. MAP $199.99. Add to that a matching Kitchen Bin and you have a trash collection system that literally shines. MAP $179.99 - $149.99.

You’ve got to check this new company out. They’re a U.S.-based company and can be discovered at www.modeproducts.com. The systems are really well-thought out and designed. Tricks like an easy release bin system for the 10-gallon Kitchen Bin that expands to allow bag to be removed with ease and step pedal activated soft close lid that covers up trash bags inside so you never have that unsightly trash bag overhang.

And in this anxiety-ridden culture, I would have to say the simple action of stepping on and crunching down the compaction system to reduce the size of my plastic bottles and aluminum cans…well it’s simply therapeutic. It gives new meaning to the word ‘crunches.’

The Best Dressed Table

So much was happening at the market this year during New York Tabletop Week from educational sessions with leading editors and culinary experts to welcoming of a new leader at 41 Madison's Market Building. And in between all this, there were new introductions for the 2009 market. Designs for next year take advantage of mixing mediums, translations of nature designs, lots of dots, and a shift to modern blues. And even the most formal of patterns have a casual, modern twist. Over the coming days we’ll be posting news and views from the market, as well as new products such as these:

In keeping with global design and color trends, Zak Designs is releasing two new patterns of spring and summer tableware for 2009 that help put people in touch with nature whether they’re in the backyard or the dining room. Eden Floral combines the neutral shades of nature with a subtle ethnic feel to create a pattern versatile enough for any occasion. The distinctive pattern is displayed fully on the melamine plate, and pieces of it carry over to the melamine bowl and serving bowl. The salad plate included in the line is a solid chestnut that accentuates the colors of the pattern and provides a more natural feel. The line also includes a 14oz and a 19oz tumbler, both with coordinating elements of the Eden Floral pattern.

Botanica takes a more direct approach to bringing nature to the table. Each piece in the line features a different pattern of plant set against a bright white background that gives the leaves a third dimension, helping them pop off the plate. The line includes a dinner and salad plate, an individual bowl and serving bowl and a serving platter, all made from durable, high-quality melamine. The line also includes 14oz and 19oz tumblers that feature botanical patterns set against a clear backdrop. More information about Zak is available at www.zak.com.

Spode expands its Baking Days collection to include a new Baking Days White Dinnerware collection designed to get consumers to add on to their existing selections. The design incorporates the four original Baking Days colors with a milti-colored hand-applied dot design on the border of each of the six oversized shapes (Dinner plate; Salad Plate; Individual Bowl, Mug; Round Platter and Serving Bowl). A four piece place setting is $48.00. Two sweeten the deal, two new items are being introduced in all four colors (Fire Engine Red; Jet Black; Apple Green; and Sky Blue). First a new Canister is available with a rubber seal for not only a beautiful product but a functional one. The canister will be offered for $19.99 for the first quarter of 2009 (50% savings) as an incentive to buyers. From April to May an individual footed bowl will be available for $12.99 as an incentive, but once the sale is over this item will be gone. For more information, visit www.royalchina.com

Nambe continues to drive design with its dinnerware design first introduced this past Spring. Piroett is the newest to the family of nine dinnerware collections, designed in bone china in a soft square design. And if it weren’t enough that Nambe shook us up with their dinnerware this year, now they’ve gone and created Sculpted Ovenware. Designed by Neil Cohen, the Butterfly Covered Casserole is available in three sizes, while the Butterfly Baker is available in two sizes. Made of Nambe metal allow, the casseroles and bakers feature a non-stick coating and bring dinner to the table in style. MSRP ranges from $150.00 to $300.00. For more information, visit www.nambe.com

Boston Warehouse is bringing its Urban Kitchen (Smart Solutions for How We Live)  to market. The line is a step outside the whimsical foundation upon which the company was built. With the space-saving CityDishRack with drying mat, Stacking Canisters and Cut & Prep System– as well as gadgets such as the Garlic Stash & Smash – this range is sleek and stylish and ready for action. With great floor and countertop displays, this collection will attract anyone interested in modern style and space saving function. Also new for BW is its Ladybug Mixing Boels with soft grip feet and ergonomic handle – just one more addition to the successful Animal House collection along with Flying Fish Adjustable Whisk with handy Lock Ring, Peacock Brush, and Bluebird of Happiness corkscrew. For more information please call 888-923-2982or visit www.bwtc.com

Wilton Armetale stuck the market hard with five new collections, over thirty items, and a wide range of serving functions. The collections are diverse from trendy nature settings to holiday season offerings. Rocky Mountains is a new series with traditional shapes and western themed icons. The collection includes seven pieces, featuring a 17-inch rectangular tray, 9-inch bread tray, 11-inch chip & dip and more. MSRP ranges from $45 to $120.00. For more information, visit www.armetale.com.

Over at Portmeirion, there are a lot of stories cooking and we’ll have more for you on those during the first quarter of 2009. So while you’re waiting to digest that news we’ll give you a couple of appetizers here including additions to Botanic Garden and Sophie Conran lines. Botanic Garden has gone square with a 6.5-inch plate and Tea-for-one. Adding to this out of the box tea story is a footed cake plate, cake slice, pastry forks and tea spoons. A fifth colorway has been added to the original, popular shape of Sophie Conran’s line, the new Forget Me Not blue mixes well with the white and biscuit to create a beautiful palate. For more information, visit www.portmeirion.com or call          203-729-8255       .

Lucky for buyers there were some edible delights scattered about the market. In the new temporary space at 7 W 34rth, Splendid Spreads showed their stuff. Splendid Spreads’ Salmon Antipasto combines a rich, tangy tomato-based sauce flavored with a hint of Italian herbs and a host of traditional antipasto vegetables, including olives, pickles, carrots, cauliflower and cocktail onions, all complementing the delicate, flaky texture and bold flavor of premium quality Atlantic salmon. The spread took home the “Best of Atlanta 2008” in the Healthy/Organic category earlier this year. Additional flavors now include – Salmon Tapas Blend and Salmon Mezza Medley. The Salmon Tapas Blend highlights the subtle flavors of Spanish cuisine, with pimiento-stuffed Manzanilla olives, asparagus, roasted red bell peppers, corn and whole cloves of garlic that mellow delightfully during the cooking process. The Salmon Mezza Medley features the distinctive flavors of Greek cuisine, with kalamata olives, zucchini, garbanzo beans and sliced pepperoncini peppers, which provide a little peppery “bite” behind the bold salmon flavor. Both products feature herbs and spices typical of those countries, making these products as delicious as – yet quite different from –  the original Salmon Antipasto. For more information, visit www.splendidspreads.com or e-mail judy@splendidspreads.com

Sleek, stylish and fun entertaining products from the Italian brand Abert bring Mix & Play to the buffet with metal modular stands that hold wood or ABS bases that have a range of cut outs. Users can insert bowls, glasses or shooters in the cut outs to create their own buffet design. Ceramic pieces are also designed to fit into the modular stands for raised buffet platter service. Abert also produces cereal and juice dispensers as well as rattan baskets with rolltop covers. For more information contact Abert USA at          805-968-2073       .

SIEGER and SIEGER by FÜRSTENBERG, the German brand that has become synonymous with luxury, high style and sophistication has opened its first showroom in the United States. The stylish space is in the 7 W New York. We celebrated the opening for market by toasting the space and the line.  The suite will showcase a large number of items from the collection including the elegant porcelain MY CHINA! tabletop collection, the Sip of Gold champagne goblets, the Matroschka and Matroschischka egg cups, the Love Potion glasses, the Papeterie collection of Les Liaisons cards and Companion notebooks, the Objects to a Muse decorative accessories and the growing line of chic men's couture pieces. Visit www.sieger.org

Wedgwood kicked off the celebration of its 250th anniversary in 2009 with a festive event during market. They also introduced beautiful new collections of dinnerware, the most notable from renowned British fashion designer Jasper Conran. The Conran range sets new standards for updated formal bone china dinnerware, crystal stemware and stainless steel flatware mixing classic British elegance with a cheeky irreverent attitude. The collection includes three new bone china dinnerware patterns. Jasper Conran Tulle subtly weaves a platinum pattern whilst being finished with platinum banding. Featuring a delicate white-on-white pattern with platinum banding, Jasper Conran Whitework is a classic design with decorative detailing inspired by fine English lacework. Jasper Conran Embroidered features a striking platinum floral design that gleams against its platinum banding. Suggested retail price for a 5-piece setting is $149.00 with accessories ranging from $70.00 to $285.00. For more information call 732-378-4300or visit www.jasperconran.com or www.wedgwoodusa.com

JSG Oceana created this gorgeous free-formed platter to add to its serving piece collection. This 13-inch platter with free-form handles is a work of art in glass. Amazingly its dishwasher, microwave and oven safe (up to 450 degrees). They are also stain and scratch resistant. Plus it’s made in America. For information, visit www.jsgoceanagiftware.com.

Natural Foods are Hot!

I have to tell you, I am still amazed by the vibrancy of the Natural Products Expo East in Boston last weekend. The show really packed a punch and there were great new introductions hitting the market. I am off to the New York Tabletop Market Week now and hope to find the same optimism and enthusiasm there. In the meantime, here are some more product discoveries and news from the Expo:

This year’s Natural Products Expo East (www.expoeast.com), held at the Boston Convention & Exhibition Center, drew more than 26,000 industry attendees and featured more than 2,100 exhibits. The show’s healthy attendance echoes the continued strength of natural and organic products nationally and in the northeast region in particular. According to Natural Foods Merchandiser’s™ June 2008 Market Overview, the natural products industry grew 9.8 percent in 2007 to more than $62 billion in sales. Natural retailers’ growth in the northeast grew 9.5 percent and accounted for nearly 20 percent of total sales in the United States.

Winners of the 6th Annual New Products Showcase Awards were: One With Nature Soaps’ Dead Sea Mineral Body Wash (Health & Beauty); Peaceworks Holdings’ KIND PLUS Mango Macadamia Nutrition Bars (Food); Earth Mama Angel Baby Organics’ Mama-To-Be Tea Sampler (Supplement/Herbs); VerTerra Ltd.’s Renewable Dinnerware made from fallen palm leaves (Green/Environmentally-friendly); Undercover Vegetable Co.’s Yotta Bars (Most Innovative); and  Gourmé Food Co.’s Gourmé Mist (Best Packaging). In the newly introduced “New England’s Best” category, Putney Pasta’s Chicken Alfredo Skillet took top honors.

Over at Encore Specialty Foods I discovered their new Los Villares extra virgin olive oils. Pressed form early harvest Spanish varietals grown on the family-owned La Valeriana estate, near Cordoba, Andalucía, Spain, these first, cold-press extra virgin olive oils are full of robust flavor from olives that are picked early in the season.  The Arbequina olive oil is mild and buttery, while the Hojiblanca olive oil has a grassy, fresh flavor, more pronounced than Arbequina. The final complement to the range is the Picual olive oil which provides a robust, full flavor. My favorite is the Hojiblanca and Picual olive oil blend that provides a balance of the two flavors of these famous olive oils. SRP on the oils is $14.99, for info e-mail sales@encorefoods.com.

GoodBelly fruit drink features highly beneficial probiotic Lp299v, which has been clinically tested and proven for 15 years to improve overall digestive regularity and promote immunity. GoodBelly is the first fruit-based, dairy-free, soy-free, wheat-free and vegan probiotic product of its kind in the United States and is available in two product lines: GoodBelly Probiotic Fruit Drink - New GoodBelly Probiotic fruit drink in 32-ounce quart size is a delicious and nutritious choice that can be enjoyed by the whole family. GoodBelly comes in three refreshing flavors - Black Currant, Cranberry Watermelon and Mango and has a SRP of $3.99.

GoodBelly Multi Probiotic Fruit Drink - GoodBelly Multi is a 4 pack of 2.7-ounce singl e serving fruit drinks featuring a concentrated dose of 20 billion live and active probiotic cultures, vital minerals and 100 percent daily value of 9 essential vitamins designed to strengthen and promote digestive regularity and immunity functions. GoodBelly Multi comes in three flavors – Blueberry Acai, Strawberry Rosehips and Peach Mango – and has an SRP of $4.49 for a package of four. For more information about GoodBelly products and NextFoods, please visit www.GoodBelly.com.

The Mango Macadamia flavor of KIND Plus – the first new line of products since the launch of PeaceWorks’ original KIND Fruit + Nut Bars – was singled out at the massive tradeshow’s New Product Showcase as the best new food item. Introducing six new distinctive flavors like Cranberry & Almond, Almond & Cashew, and Passion Fruit Macadamia, KIND Plus brings enhanced nutrition to the delicious taste consumers have come to expect from KIND by adding targeted supplements like calcium, antioxidants, protein, and Omega-3.  Learn more about KIND by visiting www.kindsnacks.com.

Dr. Chang Naturals is the leading provider of organic-certified schizandra berry
beverages called ChiBerry, a juice blend made from 100% USDA certified organic schizandra berries. Schizandra berry is an adaptogen that has been shown to protect the
body from stress-related dis-ease and restore energy to promote vitality. Schizandra berry has been used for thousands of years in China to alleviate stress, fatigue, insomnia, hypertension, energy blockages, sexual disorders, cellular disfunction, toxin build-up, immune system deficiencies and many other afflictions. It tastes great and if it really does all that sign me up for a couple of cases! Visit www.OrganicChiBerry.com for more information.

HomeFree™, LLC, introduced a new brand of organic, ready-to-eat, whole grain cookies and coffee cakes free of common food allergens including peanuts, tree nuts,
eggs and dairy. The products were created for people with food allergies and for health conscious people looking for a more enjoyable, certified organic, wholesome snacking option. Jill Robbins, HomeFree founder and clinical psychologist, turned to baking when her son was diagnosed with food allergies almost ten years ago. The author of Allergen Free Baking: Baked Treats for All Occasions. HomeFree products are: Free of peanuts, tree nuts, eggs and dairy; Certified whole grain – each cookie serving contains at least ½ serving of whole grains; Certified organic; Fine for most people allergic to wheat (not gluten-free; contain oats); Fine for most people allergic to soy (most contain soy lecithin);  Baked and packaged in a dedicated bakery; Allergen tested; Without trans fat or cholesterol; Without corn sweeteners, artificial colors, artificial flavors, MSG, and genetically modified organisms (GMOs); Certified vegan (oatmeal cookies, and coffee cakes); and Certified kosher pareve. And they’re pretty tasty too. HomeFree, which is headquartered in Windham, NH, donates a portion of its profits to organizations that provide food allergy research and education. For more information, visit www.homefreetreats.com.

Zootons are yummy new gummi candy with a fun alien style theme with a retro feel that appeals to kids, teenagers and adults. Certified organic, Zootons  are made without gelatin (making them suitable for vegans), and do not contain any artificial ingredients or high fructose corn syrup. Zootons come in 4 different varieties: Gummies - delicious soft chewy gummies in six real fruit flavors ; Sours - delicious soft chewy sour candy in six real fruit flavors; Jellies - delicious soft chewy jellies in six real fruit flavors; and Colas - delicious soft cola flavored chewy gummies. Each 3.5oz box of Zootons candy retails for around $3 and features two individual bags of candy to make it easier to give an individual portion. Zootoons is donating a percentage of its profits to ‘Healthy Child, Healthy World’ a non-profit organization campaigning for healthy environments for children (www.healthychild.org)  For more information visit www.gozootons.com.

Expo East Excels

The stock market may be in turmoil in recent weeks, but if the crowd at Natural Products Expo East is any indication of the strength of the natural and organic industry, well, the future looks bright. Over 25,000 natural, organic, and healthy products industry members convened at the Boston Convention & Exhibition Center this past weekend. And there were hundreds of fabulous new food products making their debut. I found some fun and delicious products at the show and will continue to write about interesting items for your stores over the next few days. Here are a few of my initial discoveries:

Bob’s Red Mill Natural Foods announces the release of its first hemp products: Hemp Protein Powder and Hulled Hemp Seed. The Hemp Protein Powder is a perfect boost to get energy – high in protein (43%), fiber, and it contains all the essential amino acids the body needs. Bob’s Red Mill Hulled Hemp Seed is high in Omega-3 and Omega-6 essential fatty acids, is also an excellent source of protein. The Hemp Protein Powder and Hulled Hemp Seed products are both gluten-free and soy-free. Bob’s Red Mill offers a diverse line of all natural, organic and gluten-free flours, cereals, meals and mixes for pancakes, breads and soups, with more than 300 products available throughout the U.S. and Canada. 

Authentic fish and seafood stocks from Bar Harbor include Clam, Maine Lobster, Fish, and Seafood varieties with no MSG, no preservatives, and made from sustainable fish and seafood species. The stocks are a great new addition to the Bar Harbor line and are made with non-irradiated spices and real California wine. www.barharborfoods.com

Another great introduction from da Rosario to complement its USDA certified 100% Organic Truffle Extra Virgin Olive Oil is its new USDA 100% Organic White Truffle Acacia Honey and Organic Truffle Butters. The butters are available in 6-ounce containers in both white and black truffle oil varieties. The 4.25-ounce honey is available with white truffles. Another recent introduction from da Rosario is Organic White or Black Truffle Savory Seasoning. For more information contact Rosario Safina at darosario@nyc.rr.com

One-pound packages of San Mateo Loose Yerba Mate and Traditional Loose Yerba Mate, new organic beverages from Guayaki Sustainable Rainforest Products (www.guayaki.com), subtract more carbon that they emit during the entire process from the harvesting in the rainforests of South America all the way to the store shelf in the U.S. This unique carbon subtracting status is achieved primarily due to the vast carbon sequestration that occurs in the vibrant South American rainforest where Guayaki’s organic yerba mate is sustainably harvested under the canopy of towering hardwood trees. Each 16-ounce package of organic, shade-grown and fairly-traded San Mateo Loose Yerba Mate and Traditional Loose Yerba Mate leads to subtraction of 573 grams of carbon. The assessment was performed by Conscious Brands™ (www.consciousbrands.com), in accordance with the CarbonLabels.org standard. Conscious Brands™ determined that the growing of the Guayaki Yerba Mate in the natural rainforest absorbs 875g, while the carbon emissions from the processing and transportation of the products are much less: 220g for processing, 11g for packaging and 71g for transportation. New packaging for both the San Mateo and Traditional Loose Yerba Mate proudly features the carbon label, which highlights the overall score of the product and the breakdown in the categories of growing, processing, packaging and moving. In addition, the the new packaging is also certified 100% Biodegradable and Home Compostable. www.guayaki.com.

Manitoba Harvest Organic Dark Chocolate Hemp Protein Powder and Organic Vanilla Hemp Protein Powder provide a boost of Protein, Omega 3 & 6 Essential Fatty Acids (EFAs) and fiber to smoothies and other beverages, and they can be used in a variety of recipes (see below and at www.manitobaharvest.com/recipes). The new powders are offered in 16 oz. jars for a SRP of $19.99. The Organic Dark Chocolate and Organic Vanilla Hemp Protein Powders from Manitoba Harvest contain 32% of the FDA’s daily recommended fiber.

Wholemato (www.wholemato.com) introduced the first Spicy Organic Agave Ketchup. Packing a zing that is described as a medium on the ‘heat’ index, Spicy Organic Agave Ketchup is a unique flavor combination of robust spices, jalapeno peppers, premium ripe organic tomatoes and healthy agave nectar. Agave is gaining in popularity as a natural sweetener because it is comprised primarily of fructose, which means it is slightly sweeter to the taste buds, yet it does not adversely impact blood glucose and insulin.Wholemato Spicy Organic Agave Ketchup has been certified as Low-Glycemic for Diabetics by the Glycemic Research Institute due to its low score on the glycemic index of only 9 per tablespoon. Wholemato Spicy Organic Agave Ketchup is gluten-free, with a suggested retail price is $5.49. www.wholemato.com

Shaman Chocolates expanded its gourmet, organic chocolate bar collection to include two new flavors - Organic Milk Chocolate with Macadamia Nuts & Hawaiian Pink Sea Salt and Organic Extra Dark Chocolate which features 82% cacao. All profits from the sale of the certified organic and Fair Trade Shaman Chocolates help support the Huichol Indians, a tribe living in central western Mexico in the Sierra Madre Mountains, who are said to be the last Indigenous Tribe in North America to have maintained their pre-Columbian traditions. Blending certified organic and Fair Trade chocolate with the finest organic ingredients available, the socially responsible chocolate bars are also available in five other delicious, rich flavors: Shaman's Secret (Dark Chocolate), Shaman's Heart (Dark Chocolate with Raspberries), Shaman's Vision (Dark Chocolate with Coconut), Shaman's Dream (Milk Chocolate) and Shaman's Song (Milk Chocolate with Hazelnuts). The chocolate bars, which are adorned with Huichol artwork and imagery, have a suggested retail price of $3.00 for a 2-ounce bar and $36.00 for a 12-pack. www.shamanchocolates.com

From Amy's Kitchen comes its frozen selection Roasted Vegetable Tamale (SRP $4.29 - $4.99/10.3 oz)  Traditionally prepared corn masa made from organic white corn is filled with savory fire-roasted organic vegetables and covered with a special (not too spicy) red sauce that lets the flavors of the tamale come through. A side of perfectly seasoned black beans complements this warm and sustaining meal. After you eat it, you might very well agree with those who say tamales ARE the best food ever created – and you won’t have to spend hours preparing them! Gluten free. Vegan.

Flax USA, a 5th generation flax farming family, introduces two new convenient ways to incorporate flax into your diet. Flax Sprinkles offer all the nutritional benefits of a fresh wholesome milled flax seed in a 12 oz shaker top container. Like all of Flax USA’s products, the Flax Sprinkles feature a proprietary Real Cold Milled™ process, which preserves the naturally high levels of Flaxseed’s ALA Omega-3s while extending the product’s shelf life to 22 months. Roasted Golden Flax Seeds turn this ancient super food into a whole food snack all on its own. With a delicious nutty flavor and a satisfying crunch, Roasted Flax Seeds are also a low carb, high fiber snack with 3,800mg of Omega-3’s and 100 calories per serving. www.FlaxUSA.com

Barbara’s new Organic Ultima medley cereals include a mix of gently toasted organic whole grains. The new line is available in the following varieties: Organic Ultima High Fiber offers a crunchy mix of flakes, whole oats, and fiber. With just 80 calories per serving, each 30 gram serving offers eight grams of fiber and a healthy dose of natural whole grain antioxidants that help protect against certain cancers. Organic Ultima Pomegranate is power packed with 100% Vitamin C and the tangy taste of pomegranate. With only 100 calories and one gram of fat, each 30 gram serving offers five grams of fiber, 25% Vitamin D, and 16 grams of whole grains (33% of the USDA recommended daily intake) in a whole grain blend of flakes, whole oats and fiber strands.

Putney Pasta, which has been making all-natural premium frozen pasta since 1983, today introduces the first all-natural Skillet Meal line featuring both chicken and shrimp. The new line features four distinct meals, each of which serves two and is easily prepared in a skillet in under 10 minutes: Shrimp Scampi - with penne pasta in a white wine and garlic sauce; Shrimp Pesto – with cavatappi pasta, garden peas and tomatoes in a creamy pesto sauce; Chicken Alfredo – with tri-color rotini pasta and broccoli in a creamy parmesan sauce; and Chicken Piccata - with penne pasta, artichokes and capers in a white wine and lemon sauce. The dishes are prepared with delicate restaurant-style sauces, seafood completely free of artificial ingredients and preservatives, and all-natural chicken raised without added hormones or antibiotics and fed a 100% vegetarian diet.

Amazing Grass Green SuperFood is a perfect blend of alkalizing greens, antioxidant rich whole food fruits and vegetables, immune boosting support herbs, and friendly pre & probiotics. Now they've take this SuperFood and packed it into a bar. Bite into some energy and health with Amazing Grass' Organic Green Superfood Whole Food Energy Bar. With no sugar added, these soy-dairy-gluten free bars are cold-processed and packed with Omega health. Check out www.amazinggrass.com for the product range. There's also a delicious Chocolate Whole Food Enegery Bar, also USDA certified Organic, a dense whopper of nutrition wrapped up in organic chocolate. Packed with nutrition, this bar actually tastes good to boot!

Helen’s Foods, a family-owned business and the only company making fully flavored pre-baked tofu steaks, today introduces two new USDA 95% Certified Organic meat alternatives - Vegetarian Ground Beef and a new Barbeque TofuSteak. Both are free of GMOs, trans fat, antibiotics, steroids, genetically modified substances and other artificial ingredients. The vegetarian ground beef provides 8 grams of protein with zero grams of fat. The new Barbeque TofuSteak is meat and dairy free, calcium rich, a good source of iron and fiber, low in cholesterol and provides 9 grams of protein with zero grams of fat. 

There's even more great new natural and organic items on the horizon - I'll tell you about more tomorrow and in the days to come!

Tips for Training and Motivating Your Wine Store Employees

With chain wine stores offering goods at competitive prices, online wine sales at impressive highs, and Costco carrying wines at ridiculously low rates, what can the Mom-n-Pop wine store owner do to increase sales? The answer: rely on the two things that set you apart from the franchise wine supplier: charm, and good salespeople.

 

It's hard to find good help these days.. or say they say. However, I have found that in the wine industry, this isn't necessarily the case. Luckily, the world is full of people who love wine and want to learn more about it. As the wine store owner or manager, it is your job to hold onto these people, and to train them to serve you as best as they can. But where to start? The following is a list of things all good wine store managers/owners should do (and provide) for their employees. Trust me, each of these things are an investment. They will bring you business, and they will keep your customers coming back again and again.

 

1. Buy books.

 

Lots of them. Karen MacNeil's "The Wine Bible," the Herbst's "The New Wine Lover's Companion," Mike Weiss' "A Very Good Year," Robinson's "The Oxford Companion to Wine," the list could go on and on. Every few weeks, pick up a copy of another wine book. Get specific: buy books on certain regions, the history of viticulture, winemaking techniques, and biographies of winemakers. Build a shelf, and if possible, display these books in your store. It will look impressive to your customers and if--heaven forbid--no one knows an answer to a question a customer has, you have the resources at your fingertips to find a quick answer.

 

Employees don't want to learn? When all else fails, turn to technology.

 

I once had an employee tell me that he "hadn't read a book since sophomore year of high school, and wasn't about to start with the Wine Bible." I won't tell you what happened to that employee, but his rant did bring up a (fairly) good point: not everyone enjoys reading as much as myself, the ultimate wine geek, so not everyone will enjoy the studying necessary to become schooled in the industry. There are some good DVDs out there which you can use to educate your staff: I've always loved Andrea Immer's DVD on the wine world, and who doesn't love watching a clip of Gary Vaynerchuck on Wine Library TV? Allow your employees 20 to 30 minutes of "study time" a day, when there is downtime in the store, for them to access the store computer and learn something new. But make sure to give the guys who are reading an extra five minutes, just as brownie points for picking up a book instead of a mouse.

 

2. Buy maps.

 

What's the good of knowing the major grapes in a Bordeaux blend if your employees can't find the Bordeaux region on a map of France? Invest in some maps of wine regions. A good wine employee should be able to tell a customer right away where the Santa Maria, Santa Lucia, and Santa Ynez regions are, should they ask. And it is quite impressive if they can walk over to a map that is displayed on a wall and prove it to them.

 

3. Implement the "Learn Two New Things a Day" Rule

 

At your next staff meeting, announce your new policy: everyone is required to learn at least two new things about wine every day. It will increase your staff's knowledge of wine, and it will elicit an atmosphere of learning, which every workplace should have. Ask your employees what they learned each day, and encourage them to share their knowledge with other staff members. Everyone learns,

everyone gets ahead.

 

4. Taste, Taste, Taste

 

This is an obvious one, I know. But apart from reading about wine, tasting is the most essential part of the learning process. Include your employees in on the tastings with wine representatives, and encourage them to share their opinions about the wines. If they are a little too shy to do so in front of the wine rep, wait until the rep leaves, and then ask them what they thought. Make them practice putting the aromas and tastes of the wine into terms that people can understand and relate to.

 

5. Set the Tone

 

Remember, you are part of a world that annoys some, and offends many. The wine world, the tastings, the talk of bouquets and palates and finishes is quite intimidating. Coming off as a wine snob could cost you business... and the opportunity to turn one more person on to the world of wine. So think about what you say, how you say it, and who you say it around. Your employees are listening to every word you utter, and they will mimick you when you are away. When you taste a wine and then describe it, make sure that your interest and passion of wine are exuded. Your employees will pick up on this enthusiasm, and learn to do the same. And passion sells wine better than facts, figures, or ratings.

 

6. Teach your Employees to "Read" Their Clientele

 

A man walks into a wine store and--with a straight face--asks if you have any Screaming Eagle. You don't? That's unfortunate. But NOW would be a good time to show him your '05 Bordeaux, the Harlans, the Bryant Families, the Sassicaia... you get the idea. Would you do the same to the guy who came in asking for "some Merlot?" Of course not. I'm making a gross exaggeration here, I know. But you get the idea. Make sure your employees understand how to read their customers. And by read, I don't mean "guess how much they will spend." I mean guess what they will LIKE. If you don't have what they are looking for, by all means, suggest something else. But try to suggest something that would cater to their palates, and not to their wallets.

 

(By the way: if you answered "yes" to the Screaming Eagle question, call me.)

 

7. Offer Incentives

 

It is a common assumption that commission is the best incentive for hard work and sales. But in the wine world, everything is just a little different that the "real world." Commission may work to increase your sales, but it won't do what every wine store should strive to do: gain repeat customers, who come back again and again for their everyday bottles, and then "splurge" for the special occasion bottles once in a while. Those are the gratified customers who tell friends, and we all know how important word of mouth is. "Pushing" products, creating contests to sell specific items, or pressuring employees to move items off the floor are all bad ideas for the wine business. As their employer, you are placing your employees in an awkward position, and you are creating a conflict of interests for them. Do they please their boss, or recommend a wine that their customer would love? The answer is an obvious one. Don't plant that other seed!

 

8. Meet the Neighbors

 

If you are a local wine store, chances are, many customers will come in looking for the perfect bottle to take to dinner at the restaurant down the street. Your job? Know what is on that restaurant's menu! You would not believe how impressed my customers are when they come in looking for the perfect bottle for their dinner at _____'s, and I can recommend a white and a red to compliment some of their dishes. I think that a good wine store should have the menus of local restuarants on file, and their employees should take the time to visit these venues. You will establish relationships with local restaurants, and build your knowledge in the process.

 

9. Bring in the "Celebrities"

 

We are all lucky enough to live next to the major winegrowing regions of the US, but there are wineries everywhere. And each winery has a winemaker: aka, a representative of the business, and a treasure trove of information for your employees. Research your local wineries and invite a winemaker over. Organize a trade tasting, send out an email to your customers, and make sure that beforehand, your employees have a chance to mingle with the winemaker. They will learn a lot, and it will be an experience to remember.

 

10. Pony Up the Money

 

Research the sommelier courses in your area, or the wine courses offered at your local culinary school. Offer to reimburse your employees for some (if not all) of the cost of the course, in exchange for them conducting a "Wine 101" with the rest of the staff. It is a great way to increase communication amongst staff members, and in the long run, it is an investment: you are presenting well-educated wine salespeople to your public.

 

Without sounding too sentimental, I'd like to close with one last thought: at the end of the day, you are doing what you love. Applaud yourself for that, and don't forget to let it shine through. Your customers and your employees will notice, and all will benefit.

 

Best of luck to you and your wine business!

 

- Amanda

Tasting the Holidays

I visited Out of the Blue - a specialty gourmet kitchen shop in Blue Ridge, Georgia, this weekend. Owner Sarah Auman - one of our newest Retail Advisory Board members, celebrated the season with a tea tasting event. Republic of Tea was on hand sampling out some great teas and snacks. – I discovered one of my favorite new blends Pomegranate-Vanilla Red Tea.

Sarah's store was bustling with locals and visitors alike - she is the perfect example of what independent retailers bring to the table. Personalized service and focus on customers - Sarah greeted every person who came into the store and knew most of them by name - and even what they might be looking to discover.

So for Sarah and stores like hers, the economy looked pretty good on this shopping day. Creating events like these and serving your customers will keep independents ahead of the game during this tough economy and fourth quarter doldrums. Your customers want to celebrate something - give them a reason to smile.

What goes better with tea? How about some scones. I had some samples of Sticky Fingers Bakeries Specialty Foods English Scone mixes and used the occasion to pull out the samples. Now, of course, with the holidays fast approaching I wanted to make a quick note here on-line that these were excellent!

Their all-natural, quick and easy, and really light and fluffy – amazing that all you need to do is add water and bake – my kind of speedy solution. The Holiday English Scone mixes—Spiced Eggnog, Peppermint Chocolate Chip, Spiced Pumpkin and Cinnamon Raisin— are made with great ingredients stone-ground wheat and buttermilk powder and all natural flavorings. (I looked up their press info and for those of you looking for fun last minute items they’re all wrapped up in new graphics for the packaging and come with a freestanding shipper. 15 ounce bags and retail for $3.99 to $5.99.

On Sunday I headed over to The Martyn House – where I was pleased to be invited to the second annual pumpkin carving event. My hosts, JoAnn Adams and Rick Lucas , are creating an event space on their 18-acre property in the foothills of the Georgia Mountains and the carving contest was a great space and time for us to carve out some of our own ideas. JoAnn is also an artist (she's designing a new line of retro aprons) and her daughter is publishing her first cookbook. Well, I’ve always wanted to special farm-to-table dinners and as fate would have it JoAnn was thinking the same thing so…looks like you all might be invited to some great meals in the north Georgia Mountains soon.

Alas, I digress. What inspired me to write this today is that I began to think after these two events that fall provides such great event opportunities for retailers in our field. From the harvest to the simplicity of pumpkin carving with great tools to get the job done. Why not host your own competition at your stores. Or even a great decorating contest with your customers showing off their best harvest displays for the season. What are your great fourth-quarter events?

Share them with your peers and send me your photos for followup stories on-line and in the magazine. Just e-mail mmoran@gourmetretailer.com

Cheers!

Advertising and Promoting during a Recession

As the economy weakens and consumers reduce spending what should you do to advertise and promote your store? Many merchants I speak with say they will cut back on advertising and promotion based on the theory that no matter what they do it will not have any impact. Some plan to promote discounts thinking price-oriented deals will stimulate traffic. Both cases are extremes, which in the long run can hurt their business- because by not advertising you send people to those sources who are promoting, while discounting is not sustainable or profitable and can formulate a message that your products were overpriced to start with.

Consistent advertising in good and bad times will bring in new business and reminds existing customers of the value and benefits your store has for them. Knowing that many businesses cut back on ads during tough times gives those who do advertise a less cluttered forum to tell their story and connect with customers.

Studies conducted during recessions and wartime since the 1940’s tell us that businesses that advertised during poor economic times increased market share and benefited the most during the downturns and were positioned for success when times were better. That’s because consumers form perceptions about you and your store from ads. Advertising builds up goodwill and a reputation for your products and services within the market. Even if they don’t respond based on their daily financial circumstances, people develop a relationship in their minds with you and do come in over time.

During a recession most people will still have jobs and will spend money on food and consumables. At the Retail 2020 Summit this August, Todd Hale of Nielsen Research provided trend reports that showed an increase in spending in specialty retail stores as people cut back on eating in restaurants. The increases in spending were as high as 36 percent in some categories. People are rediscovering cooking at home, and primed by awareness for gourmet foods driven by years of cooking shows on television and recipes in magazines like Gourmet and Bon Appetite, average Americans are more confident about preparing and trying new foods.

Recessions are never good news but they do provide opportunities to build relationships with customers who are changing their spending habits from going out for dinner at restaurants to cooking at home. As a specialty retailer you can benefit from that growing trend – but only if you get the word out about how you can satisfy the needs of your customers.

Next Blog- "Promotion ideas and how to make a value statement with quality products"

Ron Jakubisin
Ronald Jakubisin & Associates
954-922-5052
www.jakubisin.com

Got Green?

Top 10 Green Things You've Done Lately
Since leaving Miami and relocating to San Francisco, I have been surrounded by this wonderful community that truly embraces a greener lifestyle;  inspiring me to make going green a priority. I thought it would be fun to put together a Top 10 list of what I’ve done recently to help make the planet a little bit better, one small step at a time. So as I continue to implement greener choices in my daily life, I was curious what others out there are doing lately in the workplace and at home to establish a commitment to the environment…so let’s hear your top eco-tips!

1. Invested in Reusable Shopping Bags
2. Switched to Nontoxic Cleaners
3. Started buying more organic and local food at farmers markets around the city
4. Started composting
5. Recycle Recycle Recycle
6. Sold my car, bought a bike (now work from home)
7. Cut down on bottled water use; purchased a SIGG metal water bottle
8. Replaced all light bulbs with Compact Fluorescent Light Bulbs (CFLs)
9. Buy and support more Fair Trade products (coffee, tea, chocolate)
10. Purchased Energy Star appliances when replacing old ones

Slow Cookin'

For the past few weeks I have been testing Fagor's new 3-in-1 cooker. It's pretty cool. It is a rice cooker, a pressure cooker, and a slow cooker all in one unit. And it browns really nicely too. Pressure cooking is not something that has been at the top of my food prep methods, but it's really become one of my favorite ways to cook these days. I've found the simplicity of the method balances perfectly with the complexity of the dishes I can create. I'm also on a big vegetarian kick (although I will admit I made a mean pot roast the other day for my hard-at-work partner), and so the speed of pressure cooking my grains has been a delight. Although I think I have gotten carried away - I had my tried-and-true Kuhn Rikon pressure cooker out alongside the electric Fagor version and had everything working double duty. So as I continue my pressure cooking fantasies, I was wondering if anyone out there had favorite recipes or fun pressure cooker class or demo ideas to share....so let's hear them!