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Recent posts :: Further Fracturing of Niche Markets :: Chocolate Art :: Back in Black :: More Celebrity Chefs pairing with U.S. Airlines :: Gastrokids ::
Food :: Further Fracturing of Niche MarketsJust when we thought the opportunities for segmentation were near the limit, we are seeing new themes and variations, with the further fragmentation of niche markets. In the restaurant industry, consultant Michael Whiteman calls them "slivers" - food outlets with highly focused menus. On the heels of the recent cupcake phenomenon, Ceviche bars, mozzarella bars, Falafel joints, rice pudding stores and chocolaterias are fast finding their place to shine. A new high-concept space in Tokyo, the Candy Restaurant aims to formalize the eating candy and raise it to the level of high cuisine. Patrons can choose from one of four tasting menus, and each dish is served with instructions on how to eat the candy, such as 'make sure you always eat a Fuzzy Peach with the stem side facing your tongue.'April 29, 2008 :: Comments (0) :: TrackBack (0) Food :: Chocolate ArtSomewhat contradictory to the health trend, premium chocolate innovations have flooded the market recently, as consumers still see chocolate as a rewarding and luxurious treat. With this in mind, Godiva took the truffle trend to the limit, when it recently unveiled a room made entirely from chocolate in Manhattan - complete with chocolate chandeliers above the chocolate dining table. Really, it's ALL chocolate. For example, opening the books will reveal chocolates, not pages. Lighting logs in the fireplace or even the candles, would be a bad idea, as they too are made of chocolate. As a few newspapers suggested to their readers said, "Try not to lick the walls."February 12, 2008 :: Comments (0) :: TrackBack (0) Food :: Back in BlackNo, not the latest fashion statement but black colored foods that are now tres chic. It has become such a craze that Haagen-Dazs now has a "black sesame" ice cream flavor. It started in Asian countries, like China and Japan, where dark foods have long been part of their diets - black skinned Silkie chickens, Forbidden Black Rice, black vinegar drinks and black soy milk. The trend now has entered the kitchens of U.S. chefs, not only for their deep flavors, but also for how cool they look on a plate.January 29, 2008 :: Comments (0) :: TrackBack (0) Food :: More Celebrity Chefs pairing with U.S. AirlinesUnited Airlines hired Charlie Trotter. Delta signed Michelle Bernstein. U.S. airlines are making their meals more upscale on long haul and international flights as part of the ongoing battle for first and business class travelers. Hiring celebrity chefs to spruce up in-flight menus isn't new, but rather a return to the lofty days when airlines were making healthy profits. It makes all the sense in the world to improve upon wine and meal offerings for customers paying $8000 or $10,000 for an airline ticket.January 11, 2008 :: Comments (0) :: TrackBack (0) Food :: GastrokidsCreating foodies out of toddlers seems to be a new food/parenting trend. Food shows are entertaining for parents as well as kids; what was once considered intimidating is now kid (and amateur)-friendly. Tweens (pre-teens) are hooked on the Food Network; cooking classes are all the rage at birthday parties and top resorts; and how about the number of websites devoted to kids and their food? In the US, England and Germany, a top seller is a cookbook for kids called Kids Cook 1-2-3.January 7, 2008 :: Comments (0) :: TrackBack (0) |
