AHEAD OF WHAT’S NEXT By Gina Acosta
Perimeter Pixie Dust DISNE Y’S FOODSERVICE INNOVATION OFFERS LESSONS FOR FOOD RE TAILERS. have a confession to make: I’m not a big fan of theme parks. Despite being born and raised in Florida within driving distance of arguably the world’s most famous attraction — Walt Disney World — I can count on one hand the number of times I’ve visited, most times rather reluctantly. I’m just not a fan of waiting in long lines or fighting through crowds. As a student of food retail, however, I decided to make an exception to my “no Booths at the EPCOT International Food and Wine theme parks” rule and head to the EPCOT Internation- Festival weren’t just focused on international cuisine. This Flavor From Fire kiosk offered grilled meats and a al Food and Wine Festival in November. The festival, which has been running since 1996, delish whoopie pie made with smoked chocolate cake. was originally dreamed up to boost attendance during traditionally less busy times at the park. Today, the event has become when many consumers want to be outthe most popular attraction at EPCOT because it offers a master class side more than they want to be inside. in technology, innovation and international culture — all of which are The post-pandemic consumer will conextremely attractive to today’s consumer. tinue to be fickle, following the ebb and During the festival, guests at EPCOT, which stands for Experimental flow of COVID-19 surges and restrictions. Prototype Community of Tomorrow, were taken on a culinary journey But grocery retailers can be ready to grab around the country and the world. The immersive, interactive, communal more foodservice share by sprinkling some yet socially distanced and contactless experience offered lessons for food Disney-style pixie dust on their offerings. retailers looking to elevate their post-pandemic foodservice offerings. Whether by diversifying the prepared After entering the park, customers could pick up a digital or pafood options, hosting a food festival in the per passport with a complete list of menus, entertainment options and parking lot or adding cuisine gamification more. The passport allowed guests to features to their retail apps, grocers can inmap out where they wanted to eat and As I walked around vite the post-pandemic consumer to have cross off dishes, cuisines or even shops. on-premise fun with food again, which and soaked it all It added a gamification aspect to the will most likely lead to increased purchases experience of walking around the park, in, I couldn’t help for at-home consumption. amid the fresh air and gorgeous Disney but wonder why all gardens, and trying fun dishes from grocers don’t invest across the globe. Gina Acosta in food festivals,
Fun With Food
especially now postCOVID, when many consumers want to be outside more than they want to be inside.
This year, the festival offered at least 34 food booths. Some of my favorite dishes, which were tapas-sized and meant to offer two or three bites of food, included Irish Chocolate Pudding Cake, Maine Lobster Chowder, Australian Lamb Chop, Hawaiian Passionfruit Cheesecake, French Three Cheese Beignets, Teriyaki Chicken Buns, Wild Mushroom and Truffle Tart, Italian Bomboloni Donuts, Rosemary Roasted Porchetta and a delicious concoction called Crispy Chicken on a Sriracha-Glazed Donut. Lines were long, but it was easy to keep a distance from other patrons. I saw excited festival-goers — racially, ethnically and generationally diverse — passing around dishes among friends and family. Paying for the food was easy (most dishes were priced in the $5-to$10 range) because Disney makes contactless payments a breeze. As I walked around and soaked it all in, I couldn’t help but wonder why all grocers don’t invest in food festivals, especially now post-COVID, 98
progressivegrocer.com
Executive Editor gacosta@ensemleiq.com
