Gourmet News

NGA Announces Programming for Feb. 24-27 Show

Published November 7, 2018

The NGA Show, the premier tradeshow for independent grocers, has announced a dynamic conference program with three full days of educational sessions organized into workshops, super sessions, an opening keynote session, and new this year, 25-minute sessions focused on hot topics called “NGA Talks,” all held alongside multiple networking opportunities. The 2019 NGA Show will be held at the San Diego Convention Center, February 24-27. For more information on The NGA Show and the education program, visit http://www.thengashow.com/schedule.

“The NGA Show will feature over 60 educational workshops and sessions with a diverse set of topics geared toward executives in the food retail industry and their entire team,” said Peter Larkin, President and Chief Executive Officer of the National Grocers Association. “From our opening keynote featuring Donna Brazile and Dana Perino to the seven workshop tracks focused on the most pressing issues of today’s marketplace, attendees will leave San Diego with the ideas and tools necessary to better position their companies for growth and success.”

The 2019 Super Sessions will kick off with iRetail: Technology Innovation Reshaping the Grocery Industry taking place on Sunday, February 24 from 1:00 – 4:30 pm with speakers from the Center for Advancing Retail & Technology (CART) who will discuss a framework for navigating fast-paced innovation while retaining a focus on the importance of people and physical stores. On Monday, executives from IGA, Inc., SUPERVALU Inc., and Associated Wholesale Grocers will join Peter Larkin from NGA to share their perspectives on “Thriving as an Independent.”

Additionally, two Super Breakfast Sessions will be held at the 2019 NGA Show. On Monday, February 25, John Phillips, Senior Vice President, Customer Supply Chain & Global Go-to-Market, PepsiCo will present “Data Driven Growth – Bits and Bytes That Will Disrupt your Business.” On Tuesday, February 26, Michael Sansolo, President, Sansolo Solutions, LLC, will present the Creative Choice Awards, which honors and recognizes the best marketing and merchandising programs in the grocery industry.

There will be two concurrent Super Sessions taking place on Tuesday, February 26. The first will focus on “Rebuilding the Supermarket Experience” with information from a new study by the Coca Cola Retailing Research Council. The second Super Session, “Hiring and Retaining Millennials and Multicultural Associates,” will showcase innovative solutions from the two final collegiate schools competing in the NGA Student Case Study Competition.

New to the event this year are NGA Talks offering 25-minute, fast-paced presentations on hot industry topics. On Sunday, February 24, the NGA Talks will focus on “People Development” – management and leadership strategies; “Competing and Winning” – strengths and weaknesses of competitive formats; “Focus on Fresh” – marketing and merchandising ideas for evolving fresh and perimeter departments; “Financial Symposium” – industry-wide look at drivers impacting performance; “3 Stores or Less – Strategies for Competing” – making smart technology and capital budget decisions; and “Sustainability Strategies” – appealing to shoppers and the bottom line with energy and waste reduction programs.

NGA Talks, scheduled for Tuesday, February 26 include: “Big Data” – making the most of the wealth of data collected at retail; “Omnichannel Marketing” – creatively reaching and connecting with shoppers through a variety of media; “Foodservice” – creative concepts for winning with foodservice and prepared foods; “E-Commerce” – best practices for getting product to shoppers via home delivery or store pickup; “Merchandising” – increasing traffic and sales in key departments in the store; “Family Business Succession Planning” – transitioning the business smoothly and profitably; and “In-Store Coffee Service” – cafés to bring new traffic and sales opportunities to the store.

There will also be seven workshop tracks offering a more in-depth look into specific hot topics. Tracks scheduled for Monday, February 25 include:

Tech Trends sessions will delve into e-commerce and technology innovations driving retail today and in the future. Topics will include artificial intelligence solutions for retail and in-store technology.
Evolution of the Front-End sessions will focus on preparing for a whole new look of at the checkout. Topics will include front-end design and the point of sale for the future.
People Development sessions will consider management and leadership strategies to position the organization for sustained growth. Topics will include how to find and hire your best new associates and promoting employee health and wellness.
Focus on Fresh sessions will explore creative marketing and merchandising ideas for evolving fresh and perimeter departments. Topics will include the Millennial meat consumer and steps that everyone can take to increase produce sales.
Store of the Future sessions will provide consumer insights from around the world and close to home. Topics will include the future of food and formats and store design.
Building Bigger Baskets sessions will showcase ways to increase excitement with events and special categories. Topics will include cultivating the specialty foods shopper and a look at what’s next for craft beer.
Operating for Excellence sessions will highlight best in class in-store execution strategies to meet competitive challenges. Topics will include next-generation e-commerce and selling Halloween.

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The NGA Show floor offers seven pavilion partners, which include the Center for Advancing Retail & Technology, Coffee Fest Marketplace, Halloween Industry Association, North American Meat Institute, Produce Marketing Association, Specialty Food Association, and The World of Latino Cuisine. The NGA Show is produced and managed by Clarion UX as part of the Food & Beverage Portfolio in partnership with the National Grocers Association (NGA). For more information and to register, visit www.theNGAshow.com. Early bird rates are in effect through December 10, 2018.

Three 2018 sofi Awards for Date Lady

Published November 7, 2018

By Lorrie Baumann

Colleen Sundlie was in the United Arab Emirates with her husband and infant son, Henry, and she was experimenting with ideas for taking refined sugar out of her diet when she stumbled, almost literally, over date syrup. Today, Pure Date Syrup and California Date Syrup have won two of the three sofi Awards won this year by Date Lady, the company she founded after her return to the United States, with a silver award for Pure Date Syrup in the category for dessert sauces, dessert toppings or syrup and a gold award for California Date Syrup in the condiment category. The third sofi-winning product was Date Lady’s Coconut Caramel Sauce, which won a bronze award in the category for vegan products. All of the Date Lady products are USDA organic, non-GMO, gluten free and kosher and made without any fillers, preservatives or artificial ingredients.

Sundlie discovered date syrup in a market in the town where she lived with her husband and two-month-old son after they moved to the United Arab Emirates so her husband could take a job teaching there. “I had this little two-month-old baby. He was blond, and we stuck out like sore thumbs. Emirati women would pinch his cheeks – ‘Habibi!’” she said. “We did a lot of walking, which people there don’t do – it’s hot. We would go to the market and people would gather around – ‘Habibi, habibi!’”

The women introduced her to date syrup, which was a common ingredient for them. “Date syrup there has been used for thousands of years,” Sundlie said. “They were telling me in broken English that it would be really good for the baby.”

Sundlie had already been interested in taking refined sugar out of her diet, so she decided to give it a try, thinking that the thick brown syrup looked rather like molasses and could perhaps be used the same way. “I was just blown away by the flavor! It’s a lot more mild than molasses. It’s as sweet as honey, but it has more complexity,” she said. “You can use it more in savory applications, but it’s also great as a condiment.”
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Sundlie and her family enjoyed eating the date syrup on their pancakes and waffles and over their yogurt so much that they brought suitcases of the stuff home with them when they came back to the United States in 2008. After that supply was exhausted, Sundlie found that she couldn’t get more unless she went to obscure Middle Eastern grocery shops, and even then, she was never sure about the quality of what she was getting. She decided that if she was going to keep nourishing her taste for date syrup, she was going to have to figure out how to make it herself. That involved searching for a supplier of dates. She quickly discovered that not a lot of them were being grown in the U.S., where they were generally grown for use as ingredients. “It’s hard to believe now, but dates were not a really popular fruit. People didn’t know what to do with them,” she said. It wasn’t like the Middle East, where dates are such a prized crop that there are boutique shops where there might be 100 different varieties of dates displayed in pyramids at different prices according to the varietals. In order to find enough dates, she went looking for date farms in Egypt and the United Arab Emirates. “We had to find an organic producer, which hardly existed at that time,” she said. “All kinds of crazy things happened because it is a hard product to find to bring to the United States because we have such high expectations for our products here.”

Some of the dates used to make Date Lady’s current product line – the date syrup has just one ingredient, and that’s organic dates – are imported from Tunisia, but Sundlie has finally found enough dates from a grower in the Coachella Valley, near Palm Springs, California, to begin making the syrup from California produce.

The product line has expanded to include the sofi Award-winning Coconut Caramel Sauce as well as a Chocolate Spread sweetened only with date syrup and made in their facility in Missouri, where the family moved after returning to the U.S. Date Lady has recently purchased larger machinery to keep up with the demand for the products, which appeal both to the epicureans who enjoy the luxurious complexity of the Date Syrup and to the health-conscious consumers who are using it to replace refined sugars. The Date Syrup can be used in addition to, or instead of, honey or maple syrup and as a substitute for refined sugar in baked goods. “Our business has really just exploded. We’re building the facility up to keep up with demand,” Sundlie said “The Coconut Caramel and Chocolate Spread have been very popular, so we’re looking at adding some more products. We’re keeping very busy – that’s for sure.”

For more information, call 417.414.2282 or email info@ilovedatelady.com.

Salad Chain Moves into Specialty Grocery

Published November 6, 2018

Sweetgreen, the fast-casual salad restaurant chain started by three Georgetown University students more than 10 years ago, has made a return to its very first location in Washington D.C. with the opening of The Tavern, a grocery with an emphasis on all things healthy and local.

The new market, which is the first-of-its-kind from Sweetgreen, aims to transform the way consumers experience the brand by bringing people one step closer to the locally-sourced ingredients they usually only see mixed up in their salad bowls, plus so much more. The Tavern features high-quality groceries and goods from more than 30 local makers and farmers, including Sfoglini, Sipp City, Sir Kensingtons, Soom, South Block, South Mountain Creamery and The Common Market, and while not all products are hyper-local to the D.C.-area (i.e. Sir Kensingtons condiments is from New York), everything stocked on the shelves was carefully chosen to celebrate purveyors who are making great products, quality products.

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Aligning with the brand’s core values of transparency and responsible supply chain, Sweetgreen sources from partners and growers the grocers know and trust, letting their yield and the seasons dictate what’s sold. Labels next to products boast where the goods come from, and which farms produce are sourced from.