Douglas J. PeckenpaughDoug's Domain RSS

Douglas J. Peckenpaugh is a managing editor of Food Product Design and the editor/associate publisher of CULINOLOGY magazine. He has worked in food and agricultural publishing as a writer and editor for books, magazines and websites. He also worked as a cook and kitchen manager while earning his B.A. from Purdue University in Professional and Creative Writing.

05/29/2009

Stop the Price Wars

If I could name one topic that crept up more often than any other during the recent NRA conference, it was undoubtedly economics. Yes, the bottom line is a perennial concern, wounded economy or not, but these days it’s do or die for some folks. One common knee-jerk response to hard times is to cut prices—and if that doesn’t work, cut and cut again, often to unreasonable lows. This can be seen ...
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05/21/2009

Calling All Regionalvores

Although the most-amusing bit I’ve run across in recent days deals with grass-fed-beef hot dogs and Ebola-infected spider monkeys running the back of the house (perch Anthony Bourdain and Alice Waters side-by-side on a stage and just wait for the lovely fireworks…), the most-poignant was the line of thought beginning with a recent bit in The New York Times on global companies (perhaps) commodifying ...
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05/18/2009

Sights Set on NRA

Whenever the NRA Show rolls into town (or rather, whenever the masses—perhaps a bit less mass than some years—descend upon my town) the culinary whirlwind kicks into full effect. Yesterday saw a nice turnout for the Research Chefs Association reception and then a quick jaunt to a New Zealand products gig and off to dinner at The Bristol with fellow foodservice communication cohorts. Today I’m back ...
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05/14/2009

Soda's Ongoing Seismic Shifts

The beverage world always tells quite an exciting tale. There’s never a dull moment in a realm where people have historically accepted everything but the kitchen sink—for a time, at least. That can mean fortification, flavors, formats—what have you. But thriving in retail beverages can prove difficult (to say the least). It’s kind of like hot sauce. Take in the offerings at the local supermarket—or ...
05/11/2009

Dennys Generational Demographic Digs

I’ve been following the hipster-come lately late-night Denny’s makeover for some time now, and this latest bit that I ran across earlier today fits in nicely with the approach. I’m just waiting for the press release that outlines how the chain is now clearing 35% of the floor space come 1 A.M. on Fridays and Saturdays, in selection locations, for a limited time only, to accommodate rave dancing, along with associated new menu additions like miracle fruit lollipops and licorice marshmallow fluff shooters.
 

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