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Posts Tagged ‘Food’

I’m very excited about what’s been keeping me busy for the past couple of months–namely, pulling together our 2011 event schedule, which I’m happy to announce includes three completely new events, each focused on a specific health issue.

Here’s a link to the official press release: http://pitch.pe/84484

Since 2005, Food Fête has produced two press events annually — one in January in San Francisco, and the other in June in NYC — each timed alongside that big trade show known for “fancy” foods (Disclaimer: Their lawyers prefer I refrain from mentioning their name).  The one exception was last fall when I added a regional food event by taking a small collection of artisanal food products from Oregon to New York, which press attendees loved by the way.

That got me thinking.

Healthy eating and foods aimed at specific health conditions are flooding the pages of food magazines and blog posts, so maybe it’s time to create a platform for products that address specific health issues.  So, that’s what we’re doing. While we’ll continue producing our annual January and June events next year, we’re adding three new health-focused events in New York City, which will showcase:

  • food products for people with food allergies
  • healthy foods for kids
  • glycemic-friendly foods for diabetics

If you follow the specialty food industry, you probably already know the aforementioned food trade show is temporarily moving from New York City to Washington, D.C. in 2011 and 2012.  Based on my informal research with NYC-based media who regularly attend our events, there’s a good chance many won’t make the trip to D.C. due to tight work schedules and travel budgets.

That’s why our flagship summer event will remain in New York City for 2011 and 2012.  The San Francisco event is already scheduled for Monday, Jan. 17, 2011, and we’re still finalizing the date for the New York event in June.  By the way, our January and June events will not be themed, and open to all product categories.

If you’ve done the math, that means Food Fête is producing five events in 2011.

A couple of other changes are also in store for next year, which I’m anticipating could get mixed reviews.  First, we’re saying goodbye to the media gift bag as you’ve come to know it.  We’re a very lean operation, and given our expansion plans, I must commit every resource to producing the most meaningful events possible.  That means not spending time and manpower managing the logistics of receiving hundreds of cases of food products, then sorting and stuffing 175 bags in a matter of hours.

As Food Fête has grown, so have the challenges of creating the gift bag.  This past summer, we even tried outsourcing the gift bag assembly to a fulfillment house.  It sounded good on paper, but in trying to accommodate far too many exhibitors who missed the fulfillment shipping/delivery deadline, what should have been a time and resource-saver turned into, well, let’s just say the opposite of that.

I’m the first to recognize the sample distribution component of the gift bag is important to companies without the resources to do it themselves, so I am looking into alternatives that meet the same objectives, but without physically creating a bag.

For the past two summers, the gift bag has actually grown into two bags, which the media have commented are heavy and  cumbersome to deal with as they leave our venue.  We’re also attracting a growing number of perishable products at our events, which obviously cannot be added to the bag, so “schwag” gets substituted in their place — something I don’t want the gift bag to become.

On the positive side, exhibitors and their agencies will no longer have to deal with the cost and hassle of shipping cases of product, hoping it arrives on time and in tact — because sometimes it doesn’t.

We’re also eliminating the “Networking Level” participation option.  We typically have only a few participate at that level each event, and after evaluating the pros and cons, I’ve decided it no longer supports our growth strategy.  Since we’re eliminating the gift bag, the stand-alone, gift bag-only option is also gone.

My hope is all the positive changes will outweigh any perceived negative ones, and that everyone is looking forward to our new health focus in 2011. The media have already indicated they’ll support multiple themed events, so we’re anticipating a record year.

The 2011 event brochure will be available soon, at which time we’ll also be accepting applications for all of next year’s events.

Use the comments section to tell us what you think about our plans for 2011.

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Food Fete is heading back to New York City this Fall, but this time with a very special media event focused exclusively on Oregon’s artisinal food and beverage products.

Why Oregon only?  I relocated to Portland a few months ago and was quickly impressed by the passion and commitment to quality and sustainability that many producers here are supporting. Not long after I arrived, I got the idea to find the right platform for showcasing Oregon’s amazing products, and decided to create a regionally-focused event in New York.

To help spread the word, I’m teaming with the folks from Oregon Bounty, the culinary tourism initiative of Travel Oregon, the state’s travel and tourism bureau. I’m glad to have their support to help make this event successful.

We’re also implementing another new element with this event–namely offering two exhibitor scholarships to deserving companies that might find all the costs associated with participating in Food Fete a financial burden.

Visit the “Forms” section of this blog to download the event brochure and exhibitor and scholarship applications.

We already have 25 media RSVPs, which signals strong media support for this new regional approach.

If you know of any Oregon food and beverage companies that make great stuff and deserve national attention, I’ll appreciate your help in spreading the word.

More details to follow.

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Whew, what a week.

It happens each summer about this time — when we’re about 30 days out from our media event — that a flurry of activity takes place both on the exhibitor side and media RSVPs.

Perhaps it’s those food and beverage companies that have been on the fence about exhibiting finally pulling the trigger to move forward, or maybe the PR priorities shift to the summer media activities, and Food Fete becomes top of mind.  In either case, it’s nice to see that despite a recession, food companies are still making PR a priority and turning to Food Fete as one of their platforms.

The media RSVP list topped 100 yesterday, and today stands at nearly 110.  I’m particularly impressed by the consistently high caliber of media planning to attend. As in years past, the consumer print food media are well represented, combined with online sites and food bloggers.  Three people asked me today what the ratio of print-to-online media is for Food Fete, and a rough calculation showed that about 25% fall into the purely electronic category.

We’re not quite sold out of exhibitor tables, but I hope to reach that threshold soon.  It was around this time last year when we hit capacity, enabling me to shift my focus from event marketing to event production and logistics. If you’re interested in one of the remaining tables, email me at jeff (at) foodfete (dot) com.

I continue to be grateful to the companies and media who keep supporting Food Fete each January and June.

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My friend Dirk Spiers pointed me to this link from The Times of London, giving their take on the top 50 food blogs.  I’m glad to see some of these are regular Food Fete attendees.

http://tinyurl.com/akgq8s.
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smashburger-logo-red1

I live in Houston, which is the first Texas market in which Denver-based Smashburger has opened one of its “better burger” stores.

I’m glad they did.

Smashburger’s  hook is that their 100% Angus beef is fresh, never frozen, and their cooking technique, which literally involves “smashing” a ball of ground beef on a grill with a special tool.  It’s this process that creates the yummy crust that keeps the burger juicy.

I visited the brand new Houston Smasburger last weekend with a friend, and am pleased to say they’ve earned a new fan.  First, their burgers are served on a butter-grilled egg bun.  I ordered the All-American burger which (as I recall) has the basics: meat, cheese, red onoin, pickles, tomato and their smashsauce.

Smashburger’s “Smashfries” are also something special too.  They are thin-cut potatoes that are not overly-seasoned with rosemary, garlic and some other herbs.   They also have regular, non-seasoned fries as well.

My friend ordered their haystack onions, which are super-thinly sliced fried onions that onion ring-lovers are certain to order again…and again.

I give a big thumbs up to Smashburger, and am looking forward to their additional store openings in Houston (hopefully closer to where I live!)

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Again this year, restaurant and hospitality consultants Andrew Freeman & Co. published its annual list of trends for the hotel and restaurant industries.  Here are their findings.

Business Boons: Hotel & Restaurant Trends

Dining Room Secrets: Don’t tell anyone but secret surprises–from off the menu signature dishes and cocktails, to inside-track incentives and exclusive invites are sneaking up in restaurant and hotels.

Mix & Match to Lift & Separate: Hotel and restaurant operators are taking advantage of strategic partnerships with everyone from beverage vendors to charities to extend outreach and share costs.

Techie-Color Dreamcoat: Restaurants and hotels are developing personalities on social networking sites and will be developing content for phone applications getting on the bandwidth wagon using email marketing, yelping, blogging, and other methods to spread the word.

Layer-On the Green: Green is not going anywhere, and what was once a trend is now the standard. Hotels and restaurants are riding the green wave by recycling, conserving energy and sourcing sustainable foods.

The Un-Uniform: Uniforms are anything but as hotels and restaurant partner with designers to develop a streamlined, consistent look, elevating the culture of the brand and giving people something to talk about.

Custom-Tailored: Hotels and restaurants will be more and more likely to comply with guest requests as loyalty becomes increasingly important and service needs to be stellar. The guest can have the side dish, wine glass size and mini-bar offerings of choice.

“Stay”ing Alive: Hotel Trends

Check In…To Check Out: Hotels grab the “bay-cation” market with special day-packages featuring fitness and spa facilities, special deals on museum and exhibits tours and culinary classes for the whole family.

LEED the Way: As corporate buildings have been slower to go green, hotels are the forefront of LEED certification – installing low flow toilets, automatic lights and decreasing water; save money and precious resources by reducing consumption.

The Spandex of Spaces: It’s a bar, it’s a lounge, it’s a café and a workspace; a social meeting room, a restaurant and even an event space – it’s the new hotel lobby.

Loyal, Loyal, Toil, & Trouble: Hotels are evaluating loyalty programs, developing creative packaging, and upping the ante on amenities to lure guests in an ever-increasing escalation of the loyalty wars.

Running Strong: Fitness concierges, organized exercise activities, wii yoga and customizable programs keep hotels at the top of their game.

The Dish on Niche: Hotels are examining guests’ predilections and proclivities to have specific recommendations or itineraries at the ready from gay clubs to swank shops or which wineries to visit.

Regress to De-Stress: In these tough economic times guests are looking for comfort and ways to relax and unwind. Hotels hit home by offering hot chocolate bars, milk and cookies at bedtime, cozy slippers and massage jets in the bath.

From Myspace to the Common Space: Hotels are creating social networking opportunities for guests with wine hours, game nights, poolside parties and social events in the common spaces.

The Rating Game: Hotels will be fighting to keep competitive in a challenging economy, expect unique incentives, special offers and price fluctuations.

Eating It Up/Drinking It Down: Restaurant & Bar Trends

Giving the Finger: Finger foods and foods you can eat with your hands proliferate as guests look for comforting, easy, and approachable menu items.

Dress It Down: New restaurants focus on a casual environment offering carafes of wine and dishes that your mother might have made in family-style settings, creating a place where guests feel at home even when they go out.

Meet Your Meat: From “Head to Tail” dinners, to whole roasted fish, eating the entire animal has become an event. Now you can meet your meat, and often the guy who raised it.

Counter Culture Revolution: Restaurants forgo tables for counter seating overlooking the kitchen. Diners like the casual option of no reservation seating and social dining and watching the chefs at work.

Uncle Sam vs. Aunt Jemima: Restaurants are constantly adopting their menu choices to keep in line with government regulations influencing cooking methods like sous vide, calorie posting, and ingredients like foie gras and trans fats.

Airport Cuisine Takes Off: Higher end dining establishments are opening outlets in airports. Now you can get a real meal before you leave the ground or a bento to go.

Sexy Lounge-erie: Flexible lounges blur the line between the dining room and the bar allowing guests a comfortable and relaxed place to drink, people watch, and order in increments as the evening progresses.

Small Is Big: Small space, short menu, hot concept! Tiny restaurants with only a few items on the menu are big news.

Shaken or Sparkling: Sparkling wine cocktails are light, refreshing, and flavorful and popping up on menus all around.

Waiter, There’s Something in my Drink: From tapioca pearls to preserved hibiscus flowers, to spherical orbs of Cointreau, cocktail garniture gets creative.

Split Personality: They say it’s a wine bar, but really it’s a restaurant – a serious one. Restaurants forgo the name for more casual monikers—it’s happening here and in Europe.

Organic and Biodynamic Beverages: Growing methods and farming practices used to be reserved to the menu but now wine lists designate sustainable selections, adding green to the list of reds and whites.

All Shook Up: Bartenders are adding egg white and shaking – hard, for frothy cocktails of yore done today. We’re flipping over these eggy delights.

Breakfast Cocktails: They may go down smooth, but they are no smoothie – these so called hangover cures can give you a buzz if you drink too many, but brunch with these benefits brings in the biz.

Field-ing Inquires: Chefs and farmers develop personal and profitable relations as chefs request custom grown vegetables and farmers unload a glut of produce for a profit when chefs find a creative use for it.

Maximize Your Assets: Restaurants are opening for additional meal periods and offering limited menus during off peak hours.

Scattered Logic: Menu items fall into an array of portion sizes and across a range of categories for a scattered approach.  I’ll have a “Nibble” of olives, a “Starter” of ceviche, and a flat bread “To Share.”

Neighborhood Night: Restaurants will be reaching out to local neighborhoods with casualized weekly specials designed to draw regular guests.

Taking it to the Street: Popular restaurants take to the street, opening their own stands and redefining street food. Seoul Food
anyone?

Members Only Jackets: Restaurants and bars boast an exclusive club atmosphere: reservations essential and special members only areas – they’ll even let you store your stash for your next visit.

Camp Goes Vamp: “Meatball Mondays,” “Family Nights” and other themed weekly events bring in the crowds and offer old school options and a more casual neighborhood vibe.

Is It Happier the Second Time Around?
Bars and restaurants are now offering two happy hours one early, one late.

Hot List: Food
Goat in the Dining Room
Lobster, the Other Red Meat
Specialty Butters
À La Mode: Signature Ice Creams
Spam
Meatballs of All Meats
In-House Pickles and Preserves
Ancient Grains as “New” Ingredients
Outsourced Customized Breads

Hot List: Drink
She’s a Ginger
Artisan Sodas, Tonics and Vinegars Oh My!
Absinthe, the Other “Green” Trend
The New Crop of Coffee Shop
Fresh-Pressed
Don’t Be Bitters
Wine of One’s Own
Spicy Spiked Drinks
A Spoonful of Agave Helps

Thanks again to Andrew Freeman & Co. for this list.

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I’m pleased to see we already have 40 45 members of the food press and bloggers on the RSVP list for the next Food Fete event on Jan. 19, 2009 in San Francisco. Still with two months to go, this level of early interest is good news for our exhibitors who will be introducing new products in early 2009.

I’m also blown away by the fact we’re already getting inquiries for our flagship event next summer in New York City. This year’s summer event broke all records for exhibitors and media attendance, further validating the model and helping generate some buzz for next year.

In an economy where cutbacks are daily occurrences, I’m encouraged and optimistic that the specialty food companies will make it through these tough times. What’s your take?

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Two exhibitors from our summer Food Fete media event in New York City got the nod in the Oct. ’08 issue of O Magazine.

Lucini Italia’s 36-month aged Parmagiano Reggiano; and Napa VinJus, a non-alcoholic beverage made from unripe varietal grapes from Food & Vine, Inc. were prominently featured.

This is the second consecutive year that two Food Fete exhibitors made the pages of O Magazine following our New York event.

Congratulations to Lucini Italia and Napa Vinjus!

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I don’t even need to try it to know why this…

is NOT better than this…

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I’ve already gone on record that snack chips are one of my weaknesses.

That said, one of my long-standing issues with Frito-Lay brand products, in particular, is that they taste excessively salty. I know they are called “salty snacks” for a reason, but for my palate, it’s often too much.

Good news for me and like-minded snackers. Frito-Lay recently launched a lower sodium version of its more popular products called “Pinch of Salt.”

I recently tried the Ruffles and Fritos varieties, and was happy to taste a noticable difference between the regular and lower salt varieties. They also make Pinch of Salt Tostitos.

According to the company, the Pinch of Salt chips have 30-50% less salt than their original counterparts. By comparison, a 1 oz serving of Lay’s Classic potato chips contains 180mg sodium, while the lower salt version has 75mg. That’s pretty significant.

Flavorwise, there is a slight difference, but one that I welcome–especially when eating chips the way they were intended — swooping them into a bowl of dip that also probably has more salt than you’ll admit to your doctor.

Thanks Frito-Lay.

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