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More Details on Gourmet's Collapse

YumSugar — Tue, 06 Oct 2009 11:30:32 -0700

Yesterday morning began with breaking news that, after 68 years of publication, Gourmet was going out of print, and now we have more details on the magazine's collapse. Although the glossy will cease to exist, the Gourmet brand will live on through book publishing and TV programs. Staffers at the magazine were first unaware, then teary-eyed and harried, as they were allegedly given 48 hours to leave.

According to publisher Condé Nast, which staunchly defended its position, star editor Ruth Reichl will likely part ways with the publishing house, although this has not been confirmed. She, too, admitted her surprise, tweeting, "Thank you all so much for this outpouring of support. We're all stunned, sad . . . Hard to believe it's over."

Hard to believe indeed. From food personalities to subscribers, everyone has shown an overwhelming amount of regret. I'll miss the pages of exquisite photography and timeless travel pieces, and Party doesn't know how she'll live without the recipes. What will you miss about Gourmet?

Gourmet Magazine to Fold

YumSugar — Mon, 05 Oct 2009 09:43:25 -0700

This morning, Condé Nast announced its oldest food title, Gourmet magazine, is folding. There were telltale signs of trouble: the glossy, which will print its last issue in November, just underwent budget cuts. As early as the onset of 2009, rumors were already flying that Gourmet would not see the end of the year.

The speculation didn't prepare me for the shellshock of Gourmet's demise. After all, the magazine, which has been published since December 1940, is an institution. I would have thought they could cut issues to six a year, or even quarterly, before shutting down such a venerable publication. It's wishful thinking, but a part of me hopes this is just some sort of sick publicity stunt. Are you as stunned as I am?

The End of Gourmet Magazine?

YumSugar — Mon, 12 Jan 2009 11:15:59 -0800

In the last six months, we've witnessed many brands - for some reason in particular, cookie labels - go kaput. We're barely into the new year, and at least one source predicts that media companies will be going next, and food publications won't be excepted.

New York financial media company 24/7 Wall St. reports that things are looking glum for Gourmet magazine:

Gourmet will probably not see the end of the year. Its parent company, Condé Nast, can no longer rely on the huge profits of the newspaper portion of the Newhouse family business.

The magazine operation needs to go on a diet. Condé Nast . . . owns Gourmet, Bon Appétit, and epicurious.com. Condé Nast simply owns too many titles in this category. From 2004 to 2008, Gourmet's ad pages have dropped from 1,364 to 955, with a 24 percent drop last year. January's ad pages were down another 32 percent according to MIN. Gourmet can survive since it has a competitive audience of web visitors to its food site, but it will have to migrate totally to its website.

Although, Gourmet wasn't our favorite food magazine of the year, and you prefer Bon Appétit, I am an enormous fan of the magazine's editor, Ruth Reichl. I frequently read the glossy for its reliable and creative recipes, and would be sad if I no longer had a subscription. Do you subscribe to the magazine, and would you be disappointed to see it go?

Skittles Ups the Ante With New Website

YumSugar — Mon, 02 Mar 2009 11:32:30 -0800

As the recession has affected consumer buying behaviors, the candy business is seeking to adapt. Mars-owned Skittles is no exception. In an attempt to reach out to the social media set, the fruity candy has completely rebranded its homepage.

Visitors to Skittles' main page are redirected to a search of the word "Skittles" on the microblogging service Twitter. The videos point to wacky Skittles commercials posted on YouTube; a "friends" section connects users to a fan page on social media giant Facebook; an image section leads to Skittles pictures on photo-sharing site Flickr; and those looking for information on Skittles products are connected to user-contributed online encyclopedia Wikipedia.

"Skittles lives in a world that is unexpected," said Carole Walker, VP of integrated marketing communications for Skittles. "We are leveraging what we think are the key consumer social media touch points."

The Skittles site requires users to enter their date of birth, as it doesn't advertise to users under the age of 12. Do you think this strategy to target older audiences will prove to be successful? Or is it too risky to depend on user-generated content? Does it change the way you view Skittles?

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MediaCarts Make Shopping Easier, but Is It Worth It?

YumSugar — Tue, 15 Jan 2008 08:23:11 -0800

Do you ever wander the aisles of a grocery store hunting for a particular item and wish there was an easy way to find it? Well the folks at Microsoft have partnered with the Wakefern Food Corporation and will provide their customers with grocery cart-mounted consoles that will help them navigate the store. It also allows them to scan and pay for their items without waiting in line. Like a self-checkout line without the line.

The companies plan to test the MediaCart in Wakefern's east coast ShopRite supermarkets. The cool part is you'll be able to upload your shopping list at home, and download it on your shopping cart console by swiping your loyalty card. You'll also be able to scan as you go so that you can see how much you're spending.

So why are they doing this? Do they just want to create a good experience for their customers? The answer is yes and no. Yes they do, but they also have ulterior motives, you see the carts are also equipped with RFID devices so that ShopRite can understand shopping patterns. You'll also be subjected to ads in certain parts of the grocery store. For example, if ice cream is on sale, as you walk past the ice cream aisle, your console will receive those ads.

So what do you think? Do you think easy checkout and shopping lists are worth the ads and the shopping pattern tracking?

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KFC Being Sued Over Kentucky Grilled Chicken

YumSugar — Wed, 23 Sep 2009 07:50:37 -0700

KFC's Kentucky Grilled Chicken made quite the headlines when it first hit the market - and the media attention doesn't look like it's about to stop. Yesterday vegetarian advocacy group Physicians Committee for Responsible Medicine, or PCRM, announced its plans to sue KFC, alleging the chain failed to warn customers that its grilled chicken contains a carcinogen.The cancer-causing compound in question? PhIP, an amino that can be found in grilled meat. PCRM says it submitted samples to an independent lab that confirmed the presence of the carcinogenic compound in all pieces.

The suit follows a similar 2008 PCRM case against McDonald's, Burger King, Chick fil-A, Chili's, Applebee's, Outback Steakhouse, and TGI Friday's. Burger King, the only chain that wound up settling with the advocacy group, now posts signs inside its California locations warning against the possible presence of PhIP.

Do you believe these findings? Are they enough to deter you from eating Kentucky Grilled Chicken?

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Trend Alert: Publications Peddling Wine

YumSugar — Thu, 10 Sep 2009 09:00:59 -0700

As newspapers and other media outlets have struggled to bring in revenue, they've begun offering a different kind of paid service to customers: wine clubs. Most have little to do with their publications' wine columns; rather, these services compete directly with online wine retailers.

In September last year, the Wall Street Journal joined the likes of Forbes and Sunset to become the first countrywide paper with a wine club. For $69.99, customers get a 12-bottle case of wines from around the world through WSJwine. Despite the unconventional business model, other competitors soon followed suit.

Last month, The New York Times Company introduced its very own wine club. The company is "hoping to delve further into our audience and bring them products and services that basically enhance the bond with The New York Times," the company's VP of strategy said. Earlier this week, the nation's top-selling newspaper, USA Today, jumped on the bandwagon with the USA Today Wine Club.

It seems that newspapers are hoping readers might pay for wine, even if they aren't willing to pay for exclusive news content. Would you be inclined to subscribe to a wine club run by a paper?

Burning Question: When Is It OK to Eat Moldy Food?

YumSugar — Thu, 27 Aug 2009 05:50:51 -0700

The other day, a co-worker asked me whether it was OK to eat a piece of cheese that had grown slightly moldy. That question sparked a discussion on how to handle moldy foods. Can you ever simply cut off the bad parts and proceed to eat the rest? Find out the answer when you read more

Yummy Links: A Cheese A Day

YumSugar — Mon, 11 Jun 2007 02:18:31 -0700

Get your bookmarks ready, I've got a great site for you. You probably never knew it, but yes, you do need to learn about a new cheese each day. - A Cheese A Day

Sam Sifton Is New York Times's Next Food Critic

YumSugar — Wed, 05 Aug 2009 15:00:22 -0700

When Frank Bruni announced he'd be stepping down as the New York Times's restaurant critic, readers were left with a pressing question: Who will step up to the dinner plate? The food world waited collectively with bated breath until the answer was announced today: Sam Sifton, the paper's current Culture editor, will begin reviewing in October.

The blogosphere wasted no time compiling critical stats on Sifton, and Gawker has already come up with a slew of potential dining guises for him. One thing's for sure: The role of restaurant critic is evolving. Even execs at the Times admit critics don't wield the power that they used to, and with photos of him already abundant on the web, dining incognito will be virtually impossible.

Sifton may be new to the position, but he's no novice - in fact, he was rumored to have turned down the job once before. In addition to being the culture editor at the Times, he's contributed to the $25 and Under column, reviewed restaurants before Bruni's arrival, and even served as Dining editor. In last month's New York Times Magazine, he detailed making meatloaf for Nora Ephron. What do you think of the news? At a time when media is evolving so rapidly, does the role of restaurant critic still have a place in the food world?

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