Archive for February, 2009
Tips for Travelers with Food Intolerances
Last week the groundhog saw his shadow, which means winter in the Midwest continues for several more weeks. Some of you may escape the cold for warmer climates abroad, or travel to the warmer states. For those with food intolerances-be it nuts, dairy, gluten, and more-dining can be a real concern.
Here are some helpful tips I found from Budget Travel magazine:
- Ask the chef! If your server doesn’t know the answer about a particular dish, or is hesitant in his response, it’s best to check with the chef to make sure.
- Learn about the local food before you travel and identify possible options. Websites such as chow.com allow readers to post comments and questions about food in various regions.
- Carry a card that lists your dietary restrictions (in the native language) and show it to servers. You can purchase cards at selectwisely.com and allergytranslation.com.
- Dine at off-peak hours. When restaurants are less crowded, servers can give you more attention and have time to research the menu items.
- Call ahead. Chefs may be able to accommodate your diet with advance notice.
Apple’s Thrives Amid Peoria Competition
An article published in the Peoria Journal Star yesterday focused on grocery stores in the Peoria area and the tough competition many of them face to keep customers coming back. The article mentioned that a particular Cub Foods store, owned by the SuperValu chain of stores and just miles from Apple’s Bakery, is closing. The current state of the economy is forcing supermarkets of every size and design to diversify and get creative.
I was quoted in the article, as one the large Kroger stores referenced is blocks away from my bakery:
“When Kroger put in a salad bar, I noticed the impact on my lunch business,” said Mary Ardapple, owner of Apple’s Bakery, 8412 N. Knoxville Ave., a few blocks from one recently expanded Kroger store.
“The food giants today want you to buy as much as you can at the grocery store. That’s considerably better for the consumer, but businesses like mine have to react accordingly. If I’d been slow to react, I’d be out of business,” she said.
Ardapple said she developed several new niches, including a gluten-free division and the promotion of corporate gifts.