By now we all know about the craft beer movement that has swept across the country and my last post was on craft whiskey, but you probably are not familiar with a similar heirloom (craft) popcorn revival in this country. As with craft beer, people are searching out artisanal and more flavorful (as well as healthy) snack options, Continue reading
A few weeks ago, after publishing my post on charred-wood techniques, I ran across an article on the recent rise in local, craft distilleries.
This is a movement that is going on all across the country, with new distilleries popping up all over. Continue reading
That isn’t a typo — it’s the name of a new customer of ours located in Malmo, Sweden (FYI: “matmarknad” translates to “food market” in English). They were looking for high-end American made fixtures for their produce department, came across our webite and from there, a simple website lead turned into a new customer in Sweden. Continue reading
I’m not trying to impress with my use of Japanese — “shou-sugi-ban” is a wood treatment technique invented by the Japanese. It involves charring wood to add beauty and longevity to the wood. Traditionally in Japan, cedar siding and fencing was burnt to increase the wood’s resistance to insects and fire. The basic idea involves burning the surface of the wood to a varying degree of char, anywhere from a lightly burned-in look to a deep black char. When done well, Continue reading
Listed below is a link to a recent post on the SmartBlog site for Food and Beverage. This post starts out with the fact that. although boomers remain the biggest overall spenders on wine, millennials are now the fastest-growing group of wine drinkers. It then details several suggestions on how to better market to this segment, of which a couple of items stood out for me:
Gen Y drinkers are not afraid to try new things and are very explorative. According to research sited from Napa Technology, Continue reading
Snacks get a bad rap, especially when related to our kids. But not all snacks are bad. In fact, children need extra calories during the day to help with their growth and energy level. The key is to offer kids (and their parents) smart choices.
Nutritionists have always recommended snacking on fresh and dried fruits, but how do you get kids to embrace this themselves? The good news is that the answer is not complicated. Studies show that kids Continue reading
We recently built a rather unique custom cabinet for a customer with stores located in northern Wisconsin. The cabinet displays and sells 50ml-size mini liquor bottles (the type sold on airplanes).
As we were building it, we realized that this could be a new trend. A collection of these small bottles Continue reading
To combat inroads made by the online shopping world, department stores have been looking at new ways to provide on-site experiences that will compel shoppers to want to visit their stores. Two concepts getting a lot of play have been in-store, upscale restaurants and bar/lounge spaces that offer attractive spots for customers to relax and have a cocktail or a coffee. Continue reading
This past month the FDA proposed several significant changes to the standard food nutrition label which appears on roughly 700,000 packaged foods.
One of the more noticeable changes would be an emphasis on calorie counts, with bigger/bolder calorie numbers. Related to this, serving sizes will be altered to represent what most people actually eat. As an example, Continue reading
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