Sixty-eight years is no small accomplishment when it comes to coordinating and executing an event as impactful as the Summer and Winter Fancy Foods Shows. From a staple on some calendars to territory yet explored for others, there are few in our industry who are not at least following the show and its resulting awards, partnerships, and predictions.
With the Specialty Food Association's (SFA) recent research report, The Real Value of Specialty Foods, delivering data that specialty items can be twice as profitable as conventional, even when budgets are tight, this is not a market to miss. So it was quite the experience to tap one of the foremost voices in the sector, Bill Lynch, President of SFA to give us a glimpse behind the event and why specialty products remain a must for retail and foodservice alike.
“We consistently hear from attendees that our show is the best of the year in terms of product discovery, providing inspiration and guidance for decision-making in the months and year ahead," Bill said. "We're proud of that, and made it a point of focus this year to continue to rigorously optimize the show floor to make discovery and inspiration plentiful and easy to come by.”
The keys to the summer show's success in particular, Bill shared, are scale, focus, and quality.
Scale refers to the show being big but not impossible when it comes to visiting every booth of interest.
“We hear from attendees that Fancy Food Shows feel energetic and exciting without being overwhelming—the perfect balance. This leads into focus: Every manufacturer at the show is producing specialty foods, beverages, and ingredients. There are no dietary supplements or personal care products here, just in-demand flavors and innovative products that elevate retail shelves and menus,” Bill pointed out.
And, of course, quality. SFA member companies must submit products for evaluation to qualify to even exhibit at the show, guaranteeing an abundance of delicious items made with high-quality ingredients by makers who care about what goes into them.
“We're proud to have maintained one of the food industry's tentpole events for so long, guided by our core values but always evolving and innovating, as in the ways I mentioned above, to keep up with our membership and the industry,” Bill said.
New features of the 2024 show included:
Even amid so much, the SFA works diligently to ensure 330,000 square feet of show space is not overwhelming.
“It is in fact extremely organized,” Bill said. “The official show app is the best tool for navigation, but we also had brand-new touchscreens on the show floor with tools for navigation, including key locations, exhibitor search, and more. We are very proactive with customer service and experience, so you can find an abundance of SFA staff in our branded vests to provide assistance and help foster connections throughout the show.”
As always, there are major changes happening within the food industry and—Bill and I both agreed—within specialty foods. The continued impact of inflation on SFA member companies and consumers, the growth of e-commerce opportunities, shifts in consumer health concerns and product preference, and more, are just a few the association leader touched on.
“I suggest that all show participants browse our incredible lineup of learning resources, which will help offer insights into these and many other changes and trends, including the 2024-25 State of the Specialty Food Industry research,” he advised. “Thank you to everyone who has attended year after year. If you never have, or if it's been a few years, we very much would like to have you at the show.”
From differentiation to organization, excitement to accessibility, the SFFS remains a blockbuster for our industry.
