The Importance of Earnest Service

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Daily we hear of hacking that’s happened either to a friend, big corporation or organization. It’s a form of break-in. I think it may have inured the public to the normalcy of loss of privacy that gorges on volunteer personal intrusions. Think such smart speakers like Alexa and Amazon Echo.

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Maybe that’s why Walmart and Amazon have or are about to introduce a new wrinkle to their delivery services. In select markets, both will or do arrange for access to a customer’s home to put food in the fridges of the former and leave packages in a home, garage or car trunk in the latter.

Citizens of Kansas City, Mo., Pittsburgh and Vero Beach will be the first to officially invite Walmart delivery staff to put perishables in their refrigerators through a program slated for a fall launch called Walmart InHome. [The system was tested in New Jersey.]

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In “Walmart Wants to Put Groceries Into Your Fridge,” Sarah Nassauer wrote “The workers will wear a body cameras [sic] clipped to their chests, allowing customers to watch live streams of deliveries being made while they aren’t home.” She reported in her Wall Street Journal article that they’ll have access to homes via a smart lock that connects to the Internet allowing a door to unlock remotely. Wallmart sells the device.

Delivery staff for the service must have worked for the company for at minimum a year. “Not everyone embraces the concept at first, but just as people have gradually accepted renting out rooms in their homes through services like Airbnb Inc, ‘people are very quickly comfortable with it,’ said Marc Lore, head of Walmart’s U.S. e-commerce business.”

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The Amazon service, Key by Amazon, wrote Nassauer, is for Prime members in 50 cities. Fresh groceries aren’t involved. In another program Via Prime Now customers get orders from Amazon’s Whole Foods division on doorsteps.

Not every delivery business received the mega company’s stamp of approval. Sebastian Herrera reported last week in the Journal that Amazon is deep sixing its restaurant delivery service.

Would you be comfortable inviting strangers into your kitchen or your home, garage or car trunk when you’re not home? Do you think comfort level for this kind of trust may be higher in some parts of the country than others? Have privacy-breaking services like Alexa and Amazon Echo paved the way? What if you’re in a meeting or otherwise inaccessible when you need to unlock your front door remotely with no time to watch while the delivery person with body camera drops off your perishables? Do you think that this person—or the staffer who packs the order–will be trained to leave foods like tomatoes and bananas out of the refrigerator and on the counter?

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Whether or not the new tariff against Mexico causes the cost of tomatoes and avocados to increase, we’ll be paying more for honey regardless of where it’s from if we’re not already doing so according to Lucy Craymer of The Wall Street Journal. She wrote “Global honey prices are at their highest levels in years, due to a new wave of consumer demand for natural sweeteners and declining bee populations that are hampering mass production.”

In addition to a delicious topping on toast or a tea sweetner, honey is used, she reported, in commercial food and drink and in beauty products such as shampoo and moisturizer.

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“Prices have climbed about 25% since 2013, while the cost of sugar has fallen around 30% over the same time frame,” she wrote. The National Honey board data reflects a nine percent increase in price for a pound of honey in just the last year. “Those prices have risen by about two-thirds in the last decade, according to a survey of more than 150 retailers nationwide by Bee Culture magazine, a publication for American beekeepers.”

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Premium honeys have tipped the price scales. According to Craymer a pound jar of Manuka from New Zealand costs $26.49 at Target when its house brand, Simply Balanced organic honey, costs $6.39 for the same size.

Craymer reported that production has been “relatively” stable for the last five years but increasing production is still a challenge between increased beehive colony collapses, a disease that the Varroa mite causes, pesticides, death in winter and “The conversion of large swaths of land to industrial crop farms,” she wrote, that “has also reduced the amount of food—pollen—that is available for bees.”

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Bees can’t thrive in any old place. They need wild forage to hunt for pollen. Nearby fields of cotton, corn or soybeans won’t hack it. That’s why Catherine Wolkom takes advantage of every blossom. She owns The Humble Bee Honey Co. in Watertown, Conn. She  won’t mow dandelions which drives her landscape designer husband nuts. [I actually love the shot of yellow dandelions add to a spring lawn.] In addition to dandelions, the nectar from her bees comes from flower, vegetable garden and fruit tree pollen.

Do you substitute honey for sugar? What’s your favorite way to eat honey? Has your consumption increased? Do you try to buy local honey? Are there other foods that may be endangered so that many will no longer be able to afford and enjoy them?

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When you order food and don’t get what you want it can be hard to tell if it’s due to a lack of staff training or insufficient inventory. This is nothing new even though the millions who order all sorts of food online these days may think it is.

I ran into untrained staff causing stress when buying a bunch of sandwiches for office colleagues at a then novel Au Bon Pain years ago. It was so bad I eventually no longer asked “Can I get someone anything at Au Bon Pain?” when leaving the office to pick up lunch for myself. The takeout offered a choice of bread, meat and cheese for freshly made sandwiches. Inevitably I’d return with ham and brie on a roll when my colleague wanted ham and Swiss on a baguette as one example. Of some five orders three would be wrong. Drove me nuts. It happened because the staff didn’t know the difference between cheeses and breads and clearly the choices weren’t well marked and/or the staff wasn’t trained to ID the options.

Heather Haddon’s Wall Street Journal article rang bells. “Amazon to Whole Foods Online Delivery Customers: We’re Out of Celery, How’s Kale? Companies offering online grocery ordering and delivery struggle with services’ logistics” described customer experience with the online grocery and delivery system for select Amazon Prime members.

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She wrote about what happened to Kelly Hills. The Massachusetts-based bioethicist  “ordered a sourdough loaf from Whole Foods recently but was offered a jalapeño cheese bread instead. Her so-called ‘shopper’—either a contract worker employed by Amazon or a Whole Foods staff member tasked with compiling delivery orders—had opted to put decaf coffee in her bag instead of whole roasted coffee beans, celery instead of celery root and a single seltzer flavor rather than a variety. ‘The substitutions are downright bizarre. It’s frustrating,'” Think of all the time wasted to return this stuff or the money lost to accept what you won’t use.

Haddon added that problems “are often amplified because daily operations at the two companies are still largely separate. Whole Foods employees said Amazon workers routinely ask for help finding items on shelves or elsewhere, distracting them from their own duties. Technology that tracks Whole Foods’s inventory is old, and officials have discussed updating it for years.”

Have you been impacted by poorly trained staff, insufficient inventory or other issues when buying food–or anything else–either in person or online? Why do you think the glitches happen? Do you usually accept the mistakes or do you take time to return or report them?

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I have never understood why in all these years someone hasn’t figured out how to take a surplus of cheese in this country to feed the hungry here and all over the world. Wouldn’t this be better than to toss the cheese once it is no longer edible?

According to Heather Haddon in The Wall Street Journal, “About 1.4 billion pounds of American, cheddar and other kinds of cheese is socked away at cold-storage warehouses across the country, the biggest stockpile since federal record-keeping began a century ago.”

Her headline covers it: “America Can’t Move Its Cheese–U.S. stockpiles of American, cheddar and other varieties continue to set new records as trade slows and tastes change.”

We still like and buy plenty of cheese. Haddon reported that last year we each ate about 37 pounds of it. “I don’t eat any cheese,” say you. That means someone else eats even more than 37 pounds! Wow.

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As her headline indicates, trade tensions—retaliatory tariffs—have “tamped down demand” especially from Mexico and China. At the same time Americans favor more sophisticated varieties accounting for an additional reason for the glut. “Per capita consumption of mozzarella has topped cheddar since 2010. Consumption of processed cheese spreads per capita is about half what it was in 2006.” Robust pizza sales account for mozzarella’s taking the top spot.

Nevertheless, if you’re hungry, a piece of tasteless orange cheese can be welcome and lifesaving.

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Cheese makers aren’t alone to suffer. “Milk prices are down around 40% from a 2014 peak that encouraged many farmers to expand their herds. Now dairies are going out of business as prices crash. More than 600 dairy farms have closed this year in Wisconsin alone.”

Do you eat cheese? What is your favorite? Can you figure out how the cheese surplus here might be put to good use before it spoils, especially to feed the hungry? Have you noticed that milk prices have decreased at the grocery store?

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If you routinely visit a grocery store that’s being remodeled, you know your shopping expedition will take longer than usual while you search for the milk, favorite cookies or pasta. One of my favorite stores also keeps switching things in the meat department even though its renovations are over. There must be a good reason, other than to hope I become tempted by other items while looking for what’s on my list.

Expecting to pick up a bag of M&Ms at the checkout counter at a grocery chain? Soon some will have freezer cases placed in front instead. Heather Haddon wrote about the motivation behind major product location shuffles as stores prepare for increased orders placed online for in-store customer pickup. They hope these customers, as they wait for their order in the front of the store, will add a few major items–an ice cream cake, a few frozen dinners or bags of fries and veggies–rather than a pack of gum or a candy bar. She wrote about the displacement of impulse items and other anticipated changes in her Wall Street Journal article “E-Commerce Reshapes Grocery Stores.”

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Americans spend $800 billion a year on food and drink, she reported, and supermarket chains don’t want too big a chunk going to Amazon and other giants. Haddon wrote: “E-commerce represents less than 5% of U.S. grocery sales currently, but food and beverage sales are growing far faster online than in traditional supermarkets. Forrester Analytics predicts that by 2022, the U.S. online grocery market will total $36.5 billion, up from an estimated $26.7 billion this year.”

According to Haddon, Walmart and Kroger are “spending tens of millions of dollars to acquire digital-ordering technologies, implement home-delivery systems and build thousands of store pickup points for online orders. Kroger, the U.S.’s largest supermarket chain, has hired or assigned nearly 19,000 workers to run an estimated 1,400 pickup sites for online orders, covering roughly half of the company’s stores.”

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Haddon identified risks for the chains from the enormous upfront investment to irritating traditional customers who compete for goods whisked off shelves to fulfill online orders. Currently, supermarkets don’t have warehouses as Amazon does, though they may in future.

Meanwhile, “Clerks fulfilling online orders can clog aisles and checkout lanes or pick over the best produce, customers and grocery consultants say.” Haddon concluded “Through it all, grocers are struggling to find a balance between encouraging customers to place orders online and drawing customers into their stores.”

Do you shop for your groceries online? Are you tempted? It must be a time-saver to simply show up at a store and drive away minutes later with packages of groceries. Does the concept work for cities where people don’t usually own cars? Would you miss seeing what’s new in categories such as ice cream, frozen food, bakery and yogurt? Do you ever pass an aisle, see something like mustard or strawberry jam which reminds you you’re about to run out? How will internet ordering gain such purchases without irritating customers with popup suggestions?

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When I read Charles Passy’s article about his distaste for a Japanese delicacy—natto–I knew I wanted to write about his predicament. Last April I’d covered the topic of the foods I’ve tried and can’t force myself to eat again and I’ve not added to the short list that included grouse and animal entrails. I’m game most of the time.

Passy admitted in his Wall Street Journal article, “As someone who has spent a good part of his journalistic career writing about food, I take a certain pride in the fact I will eat anything and everything… such as a taco stuffed with chile-dusted fried grasshoppers and ice cream made from durian, the infamously pungent fruit.”

Natto. Photo: seriouseats.com

But he can’t tolerate the odor and texture of  Japanese fermented soybeans—natto–regardless of how they are prepared and what accompanies them. He wrote: “It smelled like a stinky cheese left outside the fridge for at least an hour too long. But even more notable was the texture: If you think okra is slimy, imagine okra that, on a scale of 1 to 10, goes to 11.”

I’ve often heard adults admit that they take no chances when it comes to food and won’t accept even a tiny taste of unfamiliar fare. Many claim to be meat and potatoes enthusiasts.

Tatsu rollercoaster. Photo: the coasterguy.com

At the same time they may be far braver than most when it comes to putting themselves in physical danger by gliding in a hot air balloon, riding upside down in a Tatsu roller coaster or putting their life in the hands of a cable and pulley for a zip-line trip down a mountain.

And then there are those who take huge chances in business.

Have you tasted natto? Are you adventuresome in some ways and apprehensive in others? In your work has there been one thing that you dislike, as Passy does natto, even if you’re pretty happy with the other 99 percent?

Fried grasshoppers. Photo: menshealth.com

Oyster Bar. Photo: afar.com

Charles Passy wrote about some of the taste sensations he misses because businesses that sold them have closed or, as was the case with the Oyster Bar and its caviar sandwich, a restaurant has deep sixed an item from its menu. Good news for the sandwich fans: the Grand Central Terminal favorite has reinstated its sandwich, Passy reported in The Wall Street Journal.

According to Passy, “The menu item, a fixture for more than 15 years, had never been a huge seller, as a typical day saw up to 10 orders. But those who liked it really seemed to like it, Mr. Ingber said.” Sandy Ingber is executive chef.

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Passy reported that one caviar sandwich fan, Oli Coleman, wrote about it in The New Yorker observing “It went well with a severe martini.” It’s back on the menu as Ingber found a source for reasonably priced caviar. It was dropped to begin with because the price of bowfin caviar would have catapulted the price of the sandwich three fold.

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I reminisce about a rye bread with black pepper chunks on its crust made by a bakery in Bayonne, N.J; the lightest, tastiest mozzarella I chose by chance as an appetizer in an unremarkable looking restaurant in Venice years ago and the fruit tarts and birthday cakes at Dumas, a NYC bakery that has been closed for decades. [I noticed in Google that a Patisserie Didier Dumas is in Nyack, N.Y. The name Dumas in France is the equivalent of Smith or Jones here, and checking the website and seeing nothing that resembles the sweets I remember; nevertheless I should one day check out this place.]

I’m not a fan of sauerkraut—too sour–but once tasted a wonderful plate of it in Paris at a restaurant celebrating the food of Alsace. There was that elusive mulligatawny soup at the Wabeshabelli Hotel I had in Addis Ababa, Ethiopia. It was so long ago that I can’t describe the taste but I’ve never again sipped a mulligatawny soup that pleased me as much.

Sometimes my husband Homer matches the sublime taste of a no-frills plate of spaghetti with tomato sauce that I’ve enjoyed throughout Italy.

What are some of the dishes you remember that are no longer to be had? Have you encouraged a restaurant, bakery or supermarket to reinstate an item you loved and did you change their mind?

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Every country, except ours, seemed to have unofficial local gathering spots for some citizens—usually men. In Turkey there were chi shops where men dropped in for tea and gossip; in France, the local bistro was a place to grab a quick glass of wine even in the morning and learn the latest and English and Irish pubs were places in towns and neighborhoods for a cup of Guinness and small talk.

Years ago in NYC, Saturday was the day for singles to meet at Bloomingdale’s, not to buy clothing, furniture or housewares but to meet the next love interest.

New gathering space at Adams in Poughkeepsie

Now supermarkets are filling the bill as a place to meet and greet the neighbors and hang out. In order to distinguish themselves from the burgeoning food delivery businesses–Wal*Mart has joined Amazon.com in home delivery–and meal kits, some have installed tables for special interest groups to meet weekly. Anne Marie Chaker in “Finding Love in the Frozen Food Aisle,” wrote: “grocery stores are making a calculation that customers will stay, shop longer and come back more often.”

An Oregon chain added sofas, fireplaces, seating areas and food services. One in North Carolina created a village concept adding shops around the perimeter and a communal table in the middle where every Friday a group of crafters meets and bingo games take place at other times.

“ ‘There is little money to be made directly from people using a store as a place to hang out,’ says Deborah Weinswig, chief executive of Coresight Research, a retail think tank, who says the benefit may be in a ‘halo effect,’ where shoppers develop a warm perception of a brand.” Chaker reported that one shopper increased his visits from twice a week to daily. Retired, he works two hours on his novel in his supermarket’s seating area, sipping their coffee and munching a muffin. Meanwhile he’s met people from other parts of town.

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A Colorado market owner “says about 25% of his stores are devoted to nonretail space, whether that’s tables in a cafe, performance areas for local musicians, or a designated community room where neighborhood groups meet. Fostering a sense of community, he says, ultimately helps drive traffic. ‘Sure, we could put more aisles in and could pack more product, but then you lose the social hub of community,’ he says.

Tastings with enthusiastic attendees who clog aisles make it tough for hardcore shoppers in a rush to get their chore done and get out. For others, according to Chaker, they’ve found love in those very aisles. Now married, one couple danced in the lunch area when they heard a favorite song.

Do you see a future for supermarkets as America’s answer to chi houses, bistros and pubs? Do you think it’s a concept that might really catch on for those who dislike the bar scene? Will it save supermarkets? What are the best gathering spots in your life?

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I founded Delivered Delicacies in the dark ages. I brought prepared foods and the best-of bread, pasta, desserts and more from Manhattan vendors and dropped them off at my clients’ homes and apartments in Brooklyn Heights. In the day, the Heights was a food desert.

Good idea yet there were many reasons the business failed: Too small a pool of potential customers; most didn’t share my passion for great cheese, pâté and other goodies and didn’t get the concept of topnotch prepared food. I soon learned that there was a reason that none of this was available in the neighborhood.

More than Brooklyn has dramatically changed since then: Americans everywhere increasingly appreciate first-class food. It’s no surprise that the meal-kit business has taken off. According to Heather Haddon’s Wall Street Journal article some brands are still thriving in spite of the title, “Once-Hungry Investors Pass on Meal-Kit Startups– Investors are losing their appetite for meal kits.”

A meal kit comes with fresh ingredients and recipes. You cook. An article on Buzzfeed.com in November, noted prices for three meals for two from companies that deliver nationwide ranged from around $72 for Sun Basket and Plated to around $60 for Gobble, Hello Fresh, Home Chef, Marley Spoon and Blue Apron.

Haddon wrote that in the last five years some 150 new meal-kit companies opened so “A shakeout was perhaps inevitable,” according to investors and analysts. I heard a commercial on Bloomberg Radio for Hello Fresh this weekend.

Some “still expect the sector to continue to grow as people look for easier ways to cook at home. Meal-kit sales are projected to grow to more than $6 billion in 2021 from around $2 billion in 2016, according to consultancy Pentallect LLC. Also, meal-kit companies targeting certain diets and taste preferences, such as a paleo diet, could perform well, backers say.”

Hurdles to food startups, wrote Haddon, include larger rivals and some “say meal-kit startups have lost all novelty with Amazon, Wal-Mart Stores Inc. and Peapod LLC, as well as supermarket chains such as Kroger Co., getting into the business. Bigger companies typically don’t depend on subscriptions and can sell meal-prep kits more cheaply.” Wal-Mart must have tracked my online research because I got an offer for their meal-kit out of the blue last week!

Another significant challenge to the meal-kit business is the expense of keeping subscribers. In a survey the negatives consumers pointed to were the expense, “the burden of having a subscription,” and delivery difficulties. One woman dropped out because too much food was going to waste; another grew bored with the concept and frustrated “with all the packaging.”

I would hesitate before investing in a finicky industry like food that is so impacted by trends, the latest being deliveries of meals from high end restaurants. Do you think meal-kits have the kind of legs one forecaster predicted, noted above, of a $6 billion industry by 2021? [though who, in three years, will remember they said this?]. Let a major thing go wrong with a bunch of meal-kits or if enough people tire of the concept, poof, the kits will go up in smoke. Have you tried a meal-kit? Would you be interested in doing so if you haven’t yet?

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Folks are living–and remaining vigorous and creative–much longer than before and are reinventing themselves after award-winning careers, sometimes doing both at once. Here are three inspiring examples.

The Voice of Radio

Len Berman

I listen to “Len Berman in the Morning” on WOR 710 radio. Len made a name for himself as a beloved TV sportscaster before he hung up his mic for a few years. Three years ago he launched a radio program to wake up the NYC metro area with a partner.

He’s the star now in a tough market, a flourishing generalist–and a gentleman–in a medium that is his to dominate with his guest co-hosts sharing thoughtful, funny, honest—but not disrespectful—fast-paced commentary.

He mentioned on-air the other morning that although he’d been offered another sports TV gig when he left NBC, he didn’t accept it. He must have been waiting for something new and exciting—and certainly challenging given the punishing length and time of the show, 6 to 10 a.m. Monday through Friday. Since becoming the principal player, he seems to be having a wonderful time.

 Fitting Furniture

Michael Miller in the American Fine Craft Show Brooklyn Museum booth

I first met Alexandra and Michael Miller at my client’s American Fine Craft Show at the Brooklyn Museum where they exhibited furniture. Before I saw their whimsical tables and sideboards in person, I’d worked with images of their work that they describe as “handcrafted furniture featuring marquetry and inlay to create imaginative visual stories.” These hinted that the Millers were hip 30-something designer-artisans. They are the former–hip–but not the latter. Before launching Everyman Works, LLC two years ago, they designed and sold prints for packaging, illustration, interior décor and textiles around the world.

So where did furniture fit the picture? “Our decision to open the business came from the outcome of an injury,” said Alexandra. “Michael was convalescing and bored with reading and jigsaw puzzles. He decided to do a bit of marquetry, something he’d enjoyed as a boy. Having made the piece, the idea of applying it to a small table took hold and when it was finished, we both knew there was the germ of a good idea in front of us. Using a contemporary approach to an ancient craft was intriguing.

“We didn’t always dream about doing this; we never thought we could do it better than anyone else; and we were pretty certain we wouldn’t make a lot of money! However, the desire to create is deeply entrenched in us both. Our imaginations and design abilities are, as yet, no less diminished due to age – so why not use them,” said Alexandra.

“Our friends and colleagues were at first astonished and then supportive; our family incredulous and then anxious! They asked ‘Why, are you doing something so risky at this time in your lives?’”

As to the future of their business, they hope “that everyone would have a piece of Everyman Works furniture in their homes!!!” Alexandra added, “Seriously, we hope to keep designing to our own truth; encourage others to view furniture differently; and to make enough money to remain independent for as long as possible.”

Fudge Sauce for Thought

Francine Ryan

Francine Ryan founded “Francine’s Outrageous Fudge Sauce” in October. She continues to be president/CMO of The Ryan Group, a thriving enterprise which she describes as “Not an ad agency. A solutions agency.”

For a decade Francine gave the sauce–she created the recipe–to clients as a holiday gift. She now sells it at high end venues such as the Golden Goose Gala in Garden City, N.Y. and the Monmouth Conservation Foundation holiday event in N.J. There India Hicks, Princess Diana’s bridesmaid, former model and owner of a lifestyle brand, was one of her many customers. (Hicks later posed happily with a spoonful of sauce for posting on Instagram and purchased the sauce to take with her to England – perhaps to serve at dinner with her godfather, Prince Charles?) “Once potential customers get a taste, 75 to 90 percent will buy a jar,” Francine said.

Francine Ryan, left, with India Hicks

The business is a family and friends affair. “One son in law signed me up for an LLC; a dear friend is trademarking the name; another son in law is building a website, a son and daughter work on sales and marketing and my husband, who named it, designed the label and is contributing the creative for the website.”

Her friends were enthusiastic with one exception, a fellow in the food business. He asked: “Why are you doing this at this stage of your life?” She replied: “Why not?”

Another, who dresses some of NYC’s most prestigious retail windows said “What an incredible idea,” admitting that she was jealous and also wants to do “something that’s mine.” A grateful recipient of the sauce agreed with the second friend and reminded Francine that Stonewall Kitchens, now owned by Heinz, was started by two men selling blueberry preserves at fairs in Maine. A former editor of a major magazine said “It is absolutely fabulous and I’m not putting it on ice cream or anything else except my tongue.”

It’s far too soon in the life of this fledgling business for Francine to predict far into its future. For now she envisions applying for certification so she can sell at Farmer’s Markets in upscale environs, at more events, and perhaps at select retailers where customers can taste the sauce on ice cream. She’s also looking into a local commercial kitchen to produce more jars from bigger vats. Currently she produces 100/day. Want to order a bottle or two? Call 917-796-7586 or email francinesfudge@gmail.com.

This successful marketer of sophisticated products and concepts glows like an ingénue when she watches the reactions of people tasting the sauce. “It’s the best feeling in the world when only you can make something that people are mad for. I can continue as long as I want to; I love stirring the vats and having my family involved.”

Do you have a dream second career in the back of your mind at a time you might otherwise be considering hanging up your work gloves? Can you share the names of others who have similarly ventured into uncharted waters?

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