Web Tops

TOP 10 BEST-SELLING ITEMS
Last 7 Days | July 20-27, 2009
Category	Rank	Item Name
Kitchen & Dining	1	Vinturi Essential Wine Aerator
	2	Heineken BT10001 BeerTender Tubes, 10 Count
	3	Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender, Brushed Chrome
	4	Pfaltzgraff Satin Montclaire 65-Piece Flatware Set, Service for 12
	5	Oxo Good Grips Flexible Vegetable Brush
	6	Cuisinart ICE-20 Automatic 1-1/2-Quart Ice-Cream Maker, White
	7	Pyrex Storage 10-Piece Set, Clear with Blue Lids
	8	Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat
	9	Oxo Good Grips Cherry Pitter
	10	Presto 23-Quart Aluminum Pressure Cooker/Canner

Calling San Fran Retailers: Education & Entertainment

Retail 2020, the only educational conference dedicated to specialty independents, takes place next week (Aug. 4-6). Grocery and kitchenware retailers should not miss this second annual event, packed with educational opportunities, networking, and innovative presentations all for just $199 per person (including gourmet meals!). Check it out at www.Retail2020.net or call Michelle Moran at 239.992.2404.

On Friday, August 7th HTI Buying Group will present a full day intensive seminar entitled, "The Philosophy, the Art, the Science of Buying that Puts Profits on the Bottom Line," the session will be led by industry veteran and HTI Buying Group founder, Bob Coviello. From 8:30 AM to 3:30 PM at the Moscone Center, Mr. Coviello will impact some 50 retailers (members of the HTI Buying Group and other attendees alike) in a day full of discussions about product selection, pricing, product mix, negotiations and vendor relations. Mr. Coviello believes that the corner stone of retail success is rooted in strategic buying skills. During this seminar, attendees will learn how to enhance buying skills to improve performance per square foot and, ultimately, increase the bottom line of their retail operation. The entire program, comprised of lecture and interactive learning as well as a CD and workbook of the seminar, is open to independent retailers at a cost of $120 per person. The fee also includes a beverage break, buffet lunch and transportation to the HTI Buying Group Reception from 6:00 to 8:00 PM. To register, visit www.htibuyinggroup.com.

On Aug. 8-10, The Gourmet Housewares Show will be held at the Moscone Center. The Gourmet Housewares Show is held concurrently with the summer San Francisco International Gift Fair®, owned and managed by GLM, a dmg world media business, which features more than 850 exhibitors and 11,000 attendees. Here's a sampling of product from the show:

Booth 4074 - Full Circle designs are innovative and consider ergonomics, as well as aesthetics. The company has given a completely new look to traditional cleaning tools and has even solved some storage and bacteria issues in their design. For example, their Scoop Sponge’s curved shape minimizes the sponge’s surface area that rests on a counter, helping it to dry and prevent bacteria growth underneath. The Suds Up dish brush is a self-standing brush keeping bristles off your countertop and eliminating the need for bulky storage containers. For information, call 866.259.0727.

The new Vita-Mix Professional Series 500 combines professional performance with pre-programmed convenience.  The addition of three programmed settings means home chefs can prepare delicious gourmet foods with amazing ease.  The added attraction is that this powerful and versatile blender features a beautiful brushed stainless finish. The three programmed settings are Smoothies, Hot Soups and Frozen Desserts.  After filling the container, Vita-Mix Professional Series 500 owners simply set the dial for the desired setting and start the machine which will automatically shut off when processing is complete. The Professional Series 500 also offers a new pulse feature for more precise control over the texture and process of foods.  Pulse can be used alone or in combination with the programmed settings or the variable speed control. This multi-functional kitchen essential is equipped with a commercial-grade 2+ peak horsepower motor that generates blade speeds up to 240 mph.  The container is BPA-free and safe for all food products, hot or cold.  The large, full-capacity 64-ounce capacity lets owners create soup for six or grind a small scoop of peppercorns to perfection. The Professional Series 500 comes with an extensive DVD recipe book that includes an easy-to-follow cooking class with a professional chef and a full 7-year warranty.  The machine will be available for shipment October 2009 with a suggested retail price of $549. For more information, contact 877-848-2649.
 
Booth 3863 (Harold Import Co.) - The Vinturi Red Wine Aerator is designed to decant red wine in the time it takes to pour a glass.  It allows red wine to breathe to release its intended flavors and aromas. Setting industry standards for wine aeration, the Vinturi Red Wine Aerator is now endorsed and available at more than 100 Napa and Sonoma wineries, including: Acacia Vineyard, Alpha Omega Winery, Atalon Winery,  Beaulieu Vineyard, Bouchaine, Charles Krug, Cline Cellars, Clos Pegase Cornucopia, Elan Vineyards,   Envy Wines, Freemark Abbey, Hope and Grace Wines, Luna Vineyards, Markham Vineyards, Merryvale, Moon Mountain Vineyard, Peju Province Winery, Regusci Winery, Robert Mondavi Winery, Sterling Vineyards, Turnbull Wine Cellars and V. Sattui Winery. Simply hold the Vinturi Red Wine Aerator over a glass and pour wine through. Beautifully designed to blend form with function, it draws in and mixes the proper amount of air for the right amount of time, allowing wine to breathe instantly. The Vinturi Red Wine Aerator is available for immediate shipment, with a suggested retail price of $39.95.  For more information, call 877-VINTURI (877-846-8874) or sales@vinturi.com, or visit www.vinturi.com.
 
 
Booth 4061
New from Kuhn Rikon, the Auto Whale Safety LidLifter is a big help in the kitchen.  This sleek and streamlined tool revolutionizes can opening with a design that requires little effort, yet performs with the power of a whale. The innovative new tool joins a growing line of advanced can openers from Kuhn Rikon, each designed for safety, cleanliness and ease of use. The Auto Whale Safety LidLifter is shaped like a whale, with eyes in the front and a fin shape at the end, giving this essential kitchen tool a whimsical look that doesn’t skimp on performance. For more information, call 800-662-5882, or visit www.kuhnrikon.com. New Euro Baking and Ice Cream Scoops from Kuhn Rikon. These fun and functional scoops – in one, two and three tablespoon sizes – make a multitude of food preparation tasks easier while enhancing the presentation of special dishes. The scoops are also ideal for portion control, which is important for healthy eating as well as for saving money.  They come in three different colors to make it easy to grab the right size for the task. The high-quality Swiss design makes the scoops easy and comfortable to use, even with repetitive motion. Euro Baking & Ice Cream Scoops come in three sizes and colors: Small (1 Tbsp.) in Red, Medium (2 Tbsp.) in Blue, and Large (3 Tbsp.) in Yellow. They have suggested retail prices of $20 for Small, $22 for Medium, and $24 for Large.  They are available for immediate shipment. For more information, call 800-662-5882, or visit www.kuhnrikon.com.
 
Booth 7076/4078
Made of durable stoneware, the Antique Butter Bell® Crock comes in five vintage colors that conjure images of the French countryside; Lavender, Goldenrod, Sienna, Ivory Rose and White Linen.Based on the traditional French method of storing butter, the Butter Bell Crock® safely keeps butter fresh and spreadable without refrigeration, odors or spoilage. It has a suggested retail price of $22.95 and wholesale price of $11.50. For sales information contact Jesse M. George, Director of Retail Sales at retailers@butterbell.com or by calling 1-888-575-1900. 
 
 
Booth 3761
Continuing its 113-year history of producing sustainable cookware, Lodge Cast Iron is introducing a 5- inch skillet and 5-inch cover to our Logic line of foundry seasoned items. The new items, along with the company’s entire line of seasoned and enamel-coated cast iron cookware will be on display during the Outdoor Retailer Show in Booth 56006. The lid also fits the Lodge County Kettle. Introduced in 2002, Lodge Logic includes over 100 cast iron items, including skillets, Dutch Ovens, Camp Dutch Ovens, Griddles and Reversible Griddles. Foundry seasoning proved popular with consumer advocacy groups, with Lodge earning Good Housekeeping’s “Good Buy” Award in 2003. Founded by Joseph Lodge in 1896, Lodge is the sole domestic manufacturer of cast iron cookware and is family owned, with two great grandsons directing the operation. For more information, visit www.lodgemfg.com

San Fran Fun

The Gourmet Housewares Show® co-location with the summer San Francisco International Gift Fair® and the collaboration with the Golden Gate Restaurant Association, SF Chefs, Food, Wine. Event, are not the only perks of the August 8-10 Show. Adding to the excitement is a partnership formed between the Gourmet Housewares Show and the San Francisco Convention & Visitors Bureau with the Show Your Badge program, providing market attendees with exclusive benefits at local San Francisco businesses. 
 
As part of the initiative, attendees and exhibitors will receive discounts at hundreds of surrounding retailers, restaurants, museums and more by displaying their Show badge upon entry. A list of contributing Bureau members taking part in the program will be posted online at www.OnlyInSanFrancisco.com.  Additional participants will be added up until the Show's opening, with a complete list available onsite.
 
Located in the North Hall of the Moscone Center, the Gourmet Housewares Show announced 25% of the exhibitors are brand new to the Show. At the same time, the San Francisco International Gift Fair will be thriving in the South Hall taking cues from the city of San Francisco itself. The SFIGF will create an unforgettable market destination with a variety of unique resources for the gourmet industry  --- products with distinctive creativity and trend-defining innovation. This exciting collocation will provide an unparalleled opportunity for kitchenware retailers.

Here's a highlight of a few innovative products making their way to the show:

From Tuttle Publishing comes The Asian Barbecue Book is perfect for barbecue enthusiasts looking for exciting new ingredients and techniques to create that perfect hot-off-the-flame meal. It is full of rich, smoky and meaty barbecue dishes, including classic Asian recipes such as Indonesian Satay, Korean Barbecue and Persian Shish Kebabs—and new favorites like Chicken Wings with Hoisin Honey Marinade, Beef Short Ribs with Teriyaki Glazing and Salmon Filet with Miso Marinade. Introductory sections include barbecuing fundamentals—essential for beginners and a great review for more experienced grillers—as well as dozens of recipes for Asian rubs, glazes, marinades, basting sauces and condiments to liven up your grill and table. Complete with sides, salads and desserts, this treasury of Asian barbecue recipes will be a resource for years to come. Alex Skaria is a master griller and expert in all styles of Asian barbecue. A world traveler, he has been collecting, testing and perfecting recipes from around Asia for more than two decades. He lives in
Bangkok with his family.

Puttin On The Pizzelles! The Chef’sChoice® PizzellePro™ Model 834 bakes two thin traditional sized (4¾) delicious and delicate pizzelles in less than 30 seconds. Makes perfect size pizzelles for cannolis too. Featuring a baking indicator light and consistent even heating for perfect baking, it’s always ready to bake with instant temperature recovery and non-stick easy release coating. MSRP $49.99.

Wonderful Waffles: Prepare the world’s most delicious classic Belgian waffles in 90 Seconds™ with the revolutionary Chef’sChoice® WafflePro® newly-styled with elegant ribbed top. The unique Quad® Baking System allows you to choose either a fast or deep bake and you select the ideal flavor, texture and color.  This professional, heavy duty unit offers “waffle ready” beeper and lights, non-stick deep channel griddle, an easy clean overflow channel and space saving upright storage. Available in 5 of Hearts too! MSRP $59.99.

Known for its expansive line of innovatively designed, gourmet tea and coffee brewing products, BonJour introduces a new Teakettle and Lucie Unbreakable French Press Coffee Maker at the 2009 Gourmet Housewares Show at the Moscone Center in San Francisco, California (August 8 – 10).  BonJour’s booth number is 3547. The new traditional style, 2-quart-capacity BonJour Teakettle features a gleaming, highly polished stainless steel body with a fast-heating copper metal base that is designed with a distinctive European flair. The Teakettle’s shapely black handle is made of soft Santoprene rubber, which provides a comfortable slip-free grip, and makes it easier to lift from the stove.  BonJour’s high performance, beautifully designed Teakettle adds a chic touch to all kitchen decors and looks especially elegant perched on top of stainless steel and on-trend bronze-hued, pro-style ranges.  BonJour’s new Teakettle is priced at $59.99 suggested retail.

Take the lid off with the Deluxe Gripper Jar Opener from Kuhn Rikon, a new tool with wide sales appeal.  Functional and easy to use, it makes struggling to open jars a thing of the past.The patented design gives anyone the leverage and strength to open nearly any jar, from cocktail olives and pickles to pasta sauce, jelly jars and even twist-top bottles of wine. The Deluxe Gripper Jar Opener works for any sized threaded lid from one to four inches, and is also highly effective in opening smooth-sided or grooved caps. This easy-to-use tool is the ideal choice for anyone, young or old, who wants to make everyday life in the kitchen just a bit easier. The effortless functionality even gives the elderly, or those with arthritis, the ability to perform this everyday task without strain or frustration. The Deluxe Gripper Jar Opener has a suggested retail price of $20. It will be available for shipment, September 2009.Visit Kuhn Rikon booth #4061 at the 2009 Gourmet Housewares Show in August.

 

New PepArt Torch Mills from William Bounds Ltd. are designed for sea salt or peppercorn and feature a gently tapered brushed steel body topped off with decoratively colored tops. The new mills are part of the PepArt collection of art for the table, designed exclusively for William Bounds by artist Robert Wilhelm. This is the first mixed material PepArt design that combines painted wooden tops with metal bodies.Four eye-catching styles include black with white dots, yellow with red dots, red with black stripes and brown with black stripes.  Each comes in two sizes: 9-inch and 12-inch.  Coordinate the styles or mix and match one for pepper and another for salt, for creative personalization of your table setting or kitchen counter. In addition to high style, PepArt Torch Mills feature the exclusive William Bounds high-output ceramic milling mechanism that crushes ingredients rather than grinding them. The result is a more durable mill and greater output of freshly ground flavor. The three-step adjustment dial located at the top of the mill allows the user to select fine, medium or coarse grinds. PepArt Torch Mills have suggested retail prices of $40 for the 9-inch and $50 for the 12-inch. They are available for immediate shipment. Visit the William Bounds booth #3371.

Please visit www.thegourmetshow.com for additional updates and more detailed information.

Eating in German

I'll be off to Germany again this October to attend Anuga 2009, the huge international food fair that alternates every other year with SIAL in Paris. In making preparations for the trip I find myself once again thinking about language and what a barrier it can sometimes be when traveling, and especially doing business abroad. Why are Americans so generally inept at learning a foreign language? Besides our natural arogance in thinking the world does and should speak English (we're not alone in this as the Brits often seem to believe this as well), it is also a matter of geography. The size of our average state is as big as the average country in Europe. Imagine if you will that people in Iowa spoke a different language than those in Nebraska and Minnesota. Of course, due to the proximity, it is very likely that most Iowans would be able to converse in Minnesotan and/or Nebraskan or Illinoisian for that matter, probably depending on which border they lived neatest to. And so, French people who live near the German border likely speak German and vice versa. The Swiss are famous for speaking several languages for, in addition to their proximity to other countries, they have three official languages within their own borders. In fact, most of the Europeans I know speak at least three languages - their own, English and something else - and often more than three. 

I've been struggling for years with Spanish and French, and although I possess quite extensive vocabularies in both (especially having to do with food and drink), I've yet to attain anything close to fluency. I can certainly survive in either of those languages, and probably Italian and German as well if pressed, or as the saying goes, I know enough to get slapped, but if the conversation gets too deep or strays beyond the world of food I can get lost pretty quickly. I find this very frustrating because I've been traveling to France for twenty years and yet when I land in Paris I become tongue-tied for the first couple of days and probably sound like an idiot mumbling my requests. The trouble is that I'm never there for more than a week or two at a time so by the time I get my tongue unglued and start getting used to speaking sounds that don't come naturally to an English-speaker, it's time to come home and it's another year before I go back. Admittedly, I do better than most Americans I encounter abroad but for all the years I've been going to France, Spain, Italy and Germany I should be doing a lot better.

And so as I prepare to go to Germany again this fall I have my German "language map" (www.bilingualbooks.org) out to refresh myself on my numbers (eins, zwei, drei...) and some basic pleasantries (guten morgen, wie geht es ihnen?) and hope for the best. Fortunately, most Germans at the show do speak English and they are very forgiving towards those who don't, but nevertheless I will try to do better. To me, being exposed to new languages while traveling is as exciting as being exposed to new foods, and being conversant in one goes a long way in helping you to procure the other.

GHS Show Tips

The countdown continues. The 2009 Gourmet Housewares Show is right around the corner. And we're continuing to showcasing products that are ready to inspire you for your fourth quarter sales and 2010 inventory. Here's a highlight of a few innovative products making their way to the show:

Harold Import Company (HIC) will showcase a wealth of product at The Gourmet Housewares Show. Including the designers of the award-winning World’s Greatest Potato Masher present The Ultimate Rapid Whisk. The stainless steel double-spring whisk suspended inside the silicone-coated double-wire whisk incorporates more air with every stroke. Whips faster and more efficiently. Silicone coating prevents scratched stainless steel bowls and cookware. Easy to clean. Dishwasher safe. SRP$  8.99.

 

Meyer gets cooking with Circulon® Contempo, a new collection with modern styling. Marking the brand’s 25th anniversary, which officially begins in 2010, Circulon Contempo will be unveiled at the 2009 Gourmet Housewares Show at the Moscone Center in San Francisco, California (August 8-10).  Meyer’s booth number is 3547. Constructed of highly durable, professional heavy gauge hard-anodized aluminum, a material that is twice as hard as stainless steel, Circulon Contempo provides fast and even heating and eliminate hot spots for perfect cooking results every time. Designed with a youthful eye and contemporary sensibility, new Circulon Contempo features stylish, ergonomically designed handles and lids that are double riveted to prevent loosening.  The sleek and comfortable stainless steel and black silicone handles provide a secure, slip-free grasp.
 

People are spending more time at home, cooking and entertaining in their own kitchens – and having fun doing it. Many are taking the opportunity to practice and perfect their culinary skills to impress their friends and family. Buyers looking to tap into these trends will be thrilled with the new products that will be available at the Leifheit International USA booth (North Hall 3853) at the Gourmet Housewares Show in San Francisco, Aug. 8-10, 2009. Leifheit USA has two new extensive lines of kitchen tools: the 29-piece Proline and 42-piece Comfortline. Both contain all the kitchen essentials – and more than a few luxury gadgets. (SMRP ranging from $6-50 per item).

For coffee lovers who are partial to the exceptionally rich, full-bodied flavor of coffee brewed in a French Press coffee maker, BonJour introduces the Lucie Unbreakable French Press in two sizes – a portable 3 Cup capacity model that’s travel-ready and perfect for single servings, and a larger 8 Cup size.  
As its name implies, the new Lucie Unbreakable French Press features a translucent, heat-resistant and highly durable polycarbonate carafe, which unlike glass, will not break and shatter if accidentally dropped.  A boon to anyone who might be a tad clumsy in the kitchen – particularly in the morning before the first cup of coffee – the new Lucie Unbreakable French Press is both sturdy and extraordinarily lightweight. Known for its expansive line of innovatively designed, gourmet tea and coffee brewing products, BonJour introduces a new Teakettle and Lucie Unbreakable French Press Coffee Maker at the 2009 Gourmet Housewares Show at the Moscone Center in San Francisco, California (August 8 – 10).  BonJour’s booth number is 3547. 

Sharpen In Any Language. Packaged in an elegant brushed metal casing, the Chef’sChoice® Diamond Hone® AngleSelect™ Model 1520 is the world’s most versatile sharpener designed to restore and recreate both, a 20 degree edge for European and American style knives and a 15 degree edge for Asian style knives. MSRP $199.99. Gourmet Housewares Booth 3571.

The Hurom is not a juicer or a blender. It is the only squeezer which makes an undiluted juice – juices maintain their natural color, taste and nutrition because the unit pushes slowly and extracts the juice without grinding. Hurom uses a patented squeeze technology instead of centrifugal method. It’s also the first soy juicer on the market and makes an undiluted juice and soybean oil. The system as an automatic cleaning system and has a quiet operation with an AC induction motor. The Hurom will debut at Retail 2020 and The Gourmet Houswares Show next month. For more information, Sky Kim ksky113@gmail.com or call 310-515-7107.

Visit www.thegourmetshow.com for additional updates and more detailed information.

Wine Education for Your Employees: My Review of Wine Spectator's Online Program

This past year, Robert Parker and Wine Spectator Magazine launched online courses for wine lovers. Their goal? To provide wine education to people from the comfort of their own homes at a cost which is much more affordable than the professional wine/sommelier courses offered throughout the country.

With such a large part of wine knowledge being sensory evaluation of the wine, I was left wondering, "How effective are these courses?" Can they truly educate an individual about the wine industry and the characteristics of varietals? How comprehensive are these classes? And, as a wine retailer, would my employees benefit from them?"

There was only one way to find out. I took one! I am now a proud graduate of the "ABCs of Wine Tasting" course through Wine Spectator School.

I chose Wine Spectator's school over Parker's simply because Parker's class is more expensive, especially when you are not a subscriber to Parker Online. (Just for the record, I think all wine retailers should be subscribers to both Parker and Spectator's websites: they provide excellent resources for wine vendors.)  But to ensure that I took the course which is most accessible to my readers, I chose the less expensive course: I enrolled in "The ABC's of Wine Tasting", which was just $39.

Overall, I found the course to be well designed. Students can log into the Wine Spectator School website and download the course content, which includes many pictures and videos, interviews with popular winemakers, and fun wine facts. After each "module" students take a quiz, and there is a test at the end as well.

The course itself is the most basic of all the courses offered: later courses include "Understanding Wine", which offers a more in-depth analysis of wine varietals and regions, and then there are the region-specific courses, like "Burgundy", which focus on the wines from a select part of the globe.

I would highly recommend the course for anyone who is interested in wine or interested in working in the industry. The "ABCs of Wine" course encapsulates all the basics: reds vs. whites, enology, and sensory evaluation. It provides a lot of solid, pragmatic information on the world's major varietals, and will certain encourage you to put words like "malolactic" in your vernacular. You also leave the course with comprehensive notes on the major varietals, which proved to be a nice reference for me in the future.

I would only disparage one thing about the course: the ease of cheating. I didn't cheat, of course, but it would be very simple to open another browser window during your quiz and then take the test while your "notes" were open next to you. The old adage "cheaters never prosper" certainly applies here, but it's a good thing to keep in mind if you are requiring your employees to pass this course.

Is this course right for your store? If you sell wine, then chances are each of your new employees would benefit from this class. Due to my relatively extensive background in the industry, I didn't learn too much from the course, and I doubt that my former employees at the wine store would learn much either, but keep in mind that we have worked with wine day in and day out for years. Our newer employees, on the other hand, would certainly benefit from it: it will provide them with viable information about wine and create a solid foundation of understanding the major varietals, and simultaneously put the employer at ease because they are ensured of their staff's knowledge and competence with customers. If nothing else, the class could be the driving force that inspires them to learn even more about the industry, which could increase sales and customer satisfaction over a long period of time.

Plus, you get a really cool certificate! :)

I'm back!

I've been on hiatus, folks, and I apologize. Life (aka, the job that pays the majority of the bills), got the better of me for the last few months... but the good news is, although I was too busy to blog, I was never too busy to drink! I'm looking forward to sharing some of my recent wine experiences with you. Hope you're all drinking a nice, crisp Sauvignon Blanc or delicious Rose during these hot summer months!

Amanda

Amazon's Weekly Tops

Here are the top 10 Best Selling Items in the Kitchen and Dining category from Amazon.com for the week of July 13 to July 20. See how these items rank with what you've got stocked on your shelves.

 

1 Heineken BT10001 BeerTender Tubes, 10 Count

2 Presto 23-Quart Aluminum Pressure Cooker/Canner

3 Vinturi Essential Wine Aerator

4 Pyrex Storage 10-Piece Set, Clear with Blue Lids

5 Oxo Good Grips Flexible Vegetable Brush

6 Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender, Brushed Chrome

7 Keurig My K-Cup Reusable Coffee Filter

8 Tovolo Yellow Groovy Pop Molds

9 Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

10 Jura-Capresso 64553 Clearyl Water Care Water-Filter Cartridge

 

 

Coming Soon!

The 2009 Gourmet Housewares Show is right around the corner. A range of familiar and new companies will debut their wares for retail during the August 8-10 Show in San Francisco.  From collections of high-end cutlery, practical kitchenware gadgets/accessories, and environmentally friendly cleaning products, the growing roster of small innovative companies is expected to create a valuable marketplace for retailers.

We'll be showcasing products that are ready to inspire you for your fourth quarter sales and 2010 inventory, so come back to TGRBlogBites.com each day to see what's new! Here's a highlight of a few innovative products making their way to the show:

 
A multipurpose accessory encouraging environmental responsibility, the g-Spout is a flexible removable spout and strainer that will make its debut in San Francisco. Originally created to increase awareness about heart disease, the leading cause of death of women in the United States and other countries, g-Spout was developed to encourage people to pour off the fatty oils from their cooking.  Made of high temperature food grade silicone and microwave and dishwasher safe, the spout clips onto different sized containers to help pour.  It has the ability to withstand the rigors of the kitchen, craftsroom, garage, or workshop, allowing the g-Spout to be a practical tool to have around the home.

 
The Simple Wave, LLC. Cali Bowl™  is designed with an inward-curving lip the guarantees the food, dip or condiment will be scooped onto the utensil, chip, food item or back into the bowl preventing messy spillage. Better still, it discourages the unhygienic practice of double dipping and allows for the complete and total consumption of the bowl's contents leaving behind no remnants. The CaliBowl lineup consists of both BPA-free plastic and ceramic bowls, each coming in a variety of different colors, sizes and packages. Being introduced at the 2009 Gourmet Housewares Show is the new 12 cup mixing blow stack along with other non slip bowls convenient for any kitchen.

 

Two Lumps of Sugar is introducing new Thermal Picnic Totes and Inflatable Coolers, among others.
Thermal insulate picnic totes in 23 cotton coated fabric patterns that coordinate to many of other Two
Lumps of Sugar products. The bags keep food hot and cold and are perfect for any outdoor meal and
for transporting. The blow up coolers come equippedwith pump for easy inflation and deflation, making
cleanup and storage a breeze.
 

 
 
 
The Gourmet Housewares Show continues to attract new, innovative exhibitors that see the location and timing perfect for 4th quarter fill-in buying.  These additional collaborations will only add to the experience of the growing number of attendees. 
 
Visit www.thegourmetshow.com for additional updates and more detailed information.
 

What We Can Learn From Pitchmen.

I met television pitchman (OxyClean) Billy Mays at the Chicago IHH show this March.  Even in person he was the consummate salesperson--- he was selling himself and looking for products for his reality show "The Pitchmen".  His recent passing causes me to reflect on the art of the pitch, not because it will end with him, but how we might use his example for the future.

 

Mays brand of pitching was in your face, unbridled, capitalistic, with easy-to-understand facts that made you consider the product.  His reality show was a peak behind the scenes into what makes a product "pitchable" and how some succeed while others are doomed.

 

Most manufacturers design packaging to help pitch the product--- details on how it is used or solves needs are bullet pointed on the box.  This approach targets self-service shoppers but can make us lazy when people have questions or need info about the product.  We sometimes forget the pitch that got us to stock the product when customers ask us for details… what was it the salesman said that convinced you to stock something?

 

The key to pitching success is to tell your pitch as a story with a beginning, middle and end.  For a product like Aloha Chill'R (self-chilled serving bowls) the beginning might be: "We all have been at parties where the potato salad or shrimp cocktail is left out… flies buzz around and the food gets warm…" (the opening frames the problem as something we all have experienced)  The middle part of the story: "Until now one solution was to put the food in a cooler or refrigerator and serve portions when needed…  that is not convenient and the food is hidden…"  (This puts one feasible solution out there but really doesn't sound too practical while keeping the listener interested) The ending (pitch)  "Aloha Chill'R keeps your foods cold for up to three hours at picnics and buffets right on the table.  The secret is Aloha Chill'R's unique clear covered serving bowl within an ice bin design that safely displays your salads, dips, salsas, sushi, veggies, egg and potato salads or any food you want to stay cold at your next party!" (inserting "your foods" into the pitch--- extends and invites ownership to your audience).

 

Aloha Chill'R is a real product and the inventor sold 30,000 units in his home state of Hawaii by using variations on this pitch at open-air markets (like the Atlantic City Boardwalk where Mays got his start).  People can see products in your stores but they will sell faster with a good pitch.  

Ron Jakubisin

jakubisin.com

See Aloha Chill'R:

Aloha Chiller Site