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2013舌尖上的新潮流

2013舌尖上的新潮流

Mina Kimes, Beth Kowitt 2012-12-25
2013年,全球餐饮业将涌现新的潮流,席卷从精品快餐到创意料理的各级餐厅。中国流行的醋饮和酸味啤酒等产品也有望随着酸味食品的流行走向更广阔的市场。

供应商自营商店

    食品原材料供应商们受够了把产品摆上零售商货架的艰苦努力,他们开始建立自己的实体店。这个由哈根达斯(Haagen Dazs)引领的风潮正逐渐壮大。达能(Dannon)和朝巴尼(Chobani,希腊酸奶巨头——译注)最近都在纽约开张了自营的酸奶店,而百味来(Barilla,意大利食品原料公司——译注)的自有品牌意面馆明年也将开张。食品咨询公司鲍姆+怀特曼(Baum + Whiteman)的总裁迈克尔•怀特曼说:“这种方式能将自己的产品实实在在摆到消费者面前,公司能自己控制产品的形象。”

Supplier-owned stores

    Food suppliers, tired of fighting to get their products on grocery shelves, are starting to open their own brick-and-mortar shops. The trend, which was pioneered by Haagen Dazs, is gaining steam: Dannon and Chobani recently launched their own yogurt stores in New York City, and Barilla is opening branded pasta restaurants next year. "It's a way to put something tangible in front of customers, where you can control the image," says Michael Whiteman, president of food consulting firm Baum + Whiteman.

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