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A Sip of Success
by Susan Segrest October 12, 2009 Ahmed Rahim, co-founder of Numi Tea, talks about sustainability, the quest for the purest ingredients and the art of blending fine teas.
More Q&A The New Stone Age September 18, 2009 Bob Moore, the 80-year-old founder of Bob’s Red Mill of Portland, Ore., The Big Cheese July 8, 2009 After moving to the U.S., Marieke Penterman of Holland’s Family Cheese missed her favorite Dutch Gouda so much, she begin making her own. The Ice Cream Man July 7, 2009 After just one year in business, Ben Van Leeuwen, the 25-year-old founder of New York City’s Van Leeuwen Artisan Ice Cream, talks about sourcing exotic ingredients, getting chosen by Whole Foods and the challenges of running a business on wheels. Real Jamaican Flavor April 30, 2009 Winston Stona of Busha Browne’s talks about great ingredients, making movies and what “Jamaican jerk” really means. Saturday Special March 31, 2009 Snow’s BBQ is only open one day a week but, from this tiny restaurant, Kerry Bexley sells what has been named the best barbecue in Texas. A World of Flavor February 25, 2009 In our viewfinder this month, importer Thomas Gellert talks about his family business, great cheeses and dealing with a challenging economy. Life on the Vine December 23, 2008 Napa vintner Rob Sinskey of Robert Sinskey Vineyards talks about biodynamic grapes, creating wine with food in mind and why he doesn’t send his bottles out for review. A Companionable Adventure November 2, 2008 Three women from Santiago, Chile–Verónica Larraín, María Inés Irarrázaval, and Carolina Grez–prove that combining friendship, family and great ideas is smart business at Origen® Vinegars. Whipping Up a New Life November 1, 2008 Lisa Spinner went from carrying a badge and a gun on the streets of Chicago to baking her Hannah Banana bread for a living. And it all started with a catering mishap. A Baker's Dozen October 31, 2008 In the 13 years since Scott Blackwell launched Immaculate Baking in Flat Rock, N.C., he’s created a successful specialty food business, co-founded a Folk Art foundation, made a documentary film and baked the world’s biggest cookie. Do you promote award-winning products in your store? October 1, 2005 What is the most challenging special request you've ever had from a customer? May 9, 2005 Are you flexible with employees’ schedules? February 21, 2005 How do you handle letting someone go? January 17, 2005 How do you relax after the holidays? December 1, 2004 What is the current "flavor of the moment" with your customers? June 11, 2004 What does your store sound like? April 29, 2004 How do you accommodate customers who are impatient and in a hurry? March 1, 2004 What was your worst holiday nightmare? December 24, 2003 What products help you develop a regular shopping clientele? October 7, 2003 Do you participate in outdoor promotions or events? May 1, 2003 A: We do several outdoor grilling events to highlight our distinct products. Three examples are Coleman Natural Beef Ribeye Steak Sandwiches, Organic Scottish Salmon, and store-made bratwurst and sausages. The profit margin after all the work, frankly, is not that great. But the good will, buzz around the stores, and great product exposure makes it worth the effort. Calvin Mayne Dorothy Lane Market Dayton, OH What is the most outrageous or wierdest food that your customers April 1, 2003 A: Our butcher has been approached for sheep’s heads, eyeballs, and testicles. I guess they are considered delicacies by some. We don’t carry them, but are able to get them in on special request. These days, anything is possible. Kristin Janos Cook’s Fresh Market Greenwood Village, CO Q&A: What local restaurant trends are influencing shoppers’ purchasing decisions? January 8, 2003 |
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