Harry Bennett
General manager,
Greenlife Market Morristown
Morristown, New Jersey
“One area is doing really well and one should as it comes online. We have a steam station we converted from a soup station. Customers can get a bed of cabbage or kale and then add what they want on top and we steam it up. We also are experimenting with a bone broth bar that we hope to expand to ramen. Three things really stand out: paleo wraps with coconut wraps, jackfruit (from quesadillas to barbecue) and collard wraps (which we can’t keep in stock).”
Debra Stark
Owner,
Debra’s Natural Gourmet
Concord, Massachusetts
“Coconut Ghee Bars. Developed for Passover one year (it’s flourless), today we make coconut ghee bars daily and our customers cry in their cups if they come in and we’re out. This is a recipe other caterers beg us for—one tried to bribe a staffer! Last month we sold 6,000 boxes of four of our Change-Your-Life-Crisps. Our customers have learned to love spice and are buying up Thai Green Curry Hot Meal. And people call in and get on a waiting list for our kitcheree.”
