Summer Revs Up Sales For Two Big Markets
Memorial Day marks the official start to outdoor dining -- and planting
Happy Memorial Day Weekend, CulinaryWoman readers! Hello to our newcomers and thanks to everyone else for stopping by. I know you have busy holidays planned, so I appreciate you taking out time to read this week’s newsletter.
I’m looking forward to getting my garden planted and — is that the scent of grilled food that I’m smelling?
Garden, Big Box And Hardware Stores Await Your Business
Here in Ann Arbor, we have numerous places where we can buy plants. On Saturdays and Wednesdays, there is the Ann Arbor Farmer’s Market. Specialty stores, like Downtown Home & Garden, and independent groceries such as Argus Farm Stop have racks of them out front.
I can get plants at supermarkets and big box stores. Really, if you want to put something in the ground or a planter, you don’t need to look very far.
Likewise, grilling season is officially underway. I know that people can grill outside year around in many parts of the country, but up here, we generally wait until we’re sure that we won’t freeze at night waiting for food to cook.
I have already taken home my first round of plants from last weekend’s kitchen garden sale at the Matthaei Botanical Garden, and I am beginning to plant the seeds I received from the Ann Arbor District Library. I also have geraniums and petunias to put into pots.
I can easily spend well over $100 on plants for my pocket garden, which made me wonder just how big a market there is for summer planting.
It turns out that nursery and garden center industry in the U.S. will generate an estimated $43.2 billion in revenue this year, according to a report by IBISWorld. This includes farm stores, garden centers, lawn supply stores and nurserires that do not sell trees. (Tree nurseries fall into a different category.)
There are about 130,000 people employed by garden centers and nurseries across the country. But one interesting finding: this part of the retail world is actually dominated more by small players than big ones.
Big nursery and garden centers, including places such as Home Depot, Walmart, Target and Lowe’s, only control 32 percent of the garden and nursery business. It is still very much an industry where individual businesses and small chains are in control.
But, the garden center industry is far from booming — in fact, sales are relatively flat compared with pre-pandemic days. Even though people were stuck at home in recently years, it did not spur them to purchase more plants in large numbers.
Good times for grill masters
By contrast, times are good for the barbecue grill industry. Global Market Insights estimates the market is around $5.3 billion, and will grow at about four percent per year from now through 2032.
GMI sees a number of reasons for optimism. “The art of grilling, once associated with traditional cookouts, has transformed into a revered cooking technique,” its report said.
Restaurants that feature open-fire cooking are spurring food lovers to try their own hand. “As consumers strive to replicate restaurant-like dishes at home, the appeal of grill-market perfection and smoky flavors is stimulating their interest, encouraging them to invest in high-quality grills to elevate their cooking endeavors,“ GMI said.
Here’s an interesting twist on the growth story. When I was growing up, the primary fuel for outdoor grills was charcoal. My father had two grills, a large one for meat, the other for veggies and marshmallows (it was easier to clean melted goo off the smaller grill).
In fact, many purists have stuck with briquettes even when propane and gas-fueled grills became the rage.
Now, according to GMI, electric grills have become the hot trend (no pun intended). They are actually boosting grill sales. Electric grills “offer hassle-free operation, quick heating and smokeless cooking.”
Last year, Ninja introduced BBQ Ninja, a wood-fire electric grill and smoker combination that offers seven different types of cooking methods: smoking, air frying, grilling, roasting, baking, reheating and dehydrating.
To me, it looks like a big toaster, and it takes up much less space that those stove-sized gas grills. Using it is much simpler: you just plug it in.
Cooking pizza outdoors
Here in Ann Arbor, one of the most successful pop ups during the past few years has been Pizza Replicator. Run by chef Max Sussman, Pizza Replicator turns out pies in about 10 minutes, using table top pizza ovens that generate high heat.
Food & Wine recently recommended seven different ones for home use. They fall into four categories: wood-fired, pellet-fired, propane or gas-fired, and dual-fuel. While you can spent $1,500 and up, many of the ovens cost between $300 and $500.
These are quickly becoming must-haves for backyard chefs, according to GMI, and are contributing to keeping the grill market healthy. I see these pizza ovens as fulfilling two purposes. You can make a quick dinner, and you can incorporate the herbs, tomatoes, peppers and other ingredients that you’re growing nearby.
No matter how you’re cooking outdoors, or if you’re just dining outdoors, I hope you enjoy your alfresco preparations. There’s a particular pleasure in growing your own food, and barbecue grills are a great place to enjoy the results.
Red Lobster Files For Chapter 11 Protection
It was no surprise last Monday when Red Lobster finally announced it was seeking bankruptcy protection.
As I wrote for Food & Wine, Red Lobster’s bankruptcy filing included 166 pages of creditors to whom it owes money. They range from lawn companies to locksmiths and air conditioner maintenance firms, to the technicians who keep the aquariums running for live seafood — a sobering reminder of the breadth of businesses that have dealings with Red Lobster’s restaurants.
Red Lobster officials have stressed that the chain is not going out of business. Chapter 11 allows a company to restructure and return to solvency. But it is likely that Red Lobster will close more restaurants beyond approximately 100 that have already shut.
According to the bankruptcy filing, the number of customers served by its restaurants has dropped 30 percent since 2019.
Bumpy Cake Returns And Detroiters Rejoice
For months, sweet-toothed Detroiters have been without one of their favorite treats: Sanders Bumpy Cake. It’s a chocolate concoction that consists of a cake layer, topped with tunnels of marshmallow-filling and iced over with more chocolate.
The tunnels create the bumps in Bumpy Cake, which has been served at countless birthday parties across the area.
Bumpy Cake disappeared last fall after Sanders’ long time bakery partner Awrey's, closed its factory in suburban Livonia. Numerous local bakeries jumped in to fill the bumpy cake void while Sanders looked for a new production partner.
It says it has found one and Bumpy Cake will be for sale on line and in stores soon. Beyond the traditional chocolate, it also will be available in vanilla and carrot cake varieties.
Bill Knapp’s Baked Goods Return In One Location
If you didn’t grow up here having Bumpy Cake for your birthday, you may have had a Bill Knapp’s cake.
Founded by Clinton B. Knapp, in Battle Creek, Mich., in 1948, the family style restaurant chain operated in Michigan, Ohio, Florida, Illinois and Indiana, with more than 60 locations at its peak.
When you celebrated your birthday at Bill Knapp’s, you got a free small birthday cake. A switch was flipped and Bing Crosby singing “Happy Birthday” was heard across the restaurant. Bill Knapp’s also offered the celebrant a discount that matched their age.
When the final Bill Knapp’s went out of business in 2002, the cake lived on, sold frozen in area grocery stores.
Now, the rights to the Bill Knapp’s brand has been purchased by businessman Marty Carrier, whose grandfather founded Awrey’s, the same company that used to make Bumpy Cake.
He has brought back Bill Knapp’s bakery lineup in a store in Ann Arbor. It’s selling cakes, toaster pastries, coffee and other Bill Knapp’s delights, in person at a bakery outlet near the Ann Arbor airport, and online. The selection varies depending on demand.
The return of these baked goods is a reminder that even when a restaurant leaves the scene, fans are still willing to support it.
The International Food Lineup At Los Angeles Dodgers Games
Hot dogs, popcorn, and ice cream in a batting helmet are standard fare at major league baseball stadiums. But the Los Angeles Dodgers go way beyond that, as you might expect from a club with one of the most expensive lineups in MLB.
This season, the Dodgers’ food menu features many international treats. according to Eater Los Angeles.
New Japanese-inspired offerings include takoyaki (octopus balls), sake, a chicken katsu sandwich, vegetable tempura, sushi, a miso ginger salad, and a short rib bowl.
For lovers of Mexican-style food, the Dodgers offer a barbacoa taco platter, carne asada tacos, carne asada torta, potato taquitos, birria fries in a batting helmet, and churros.
The Dodgers have a kosher food stand, a barbecue stand, pizza and plenty of hot dogs — grilled, fried and plant based. Peanuts and Cracker Jack, step aside.
Keeping Up With CulinaryWoman
If your summer travels take you to northern Michigan, I hope you will come and hear me speak. I will be part of the summer speakers series at the Bay View Association in Petoskey, Mich., on June 26.
Bay View is Michigan’s representative in the Chautauqua movement, which aims to educate and entertain summer attendees. Bay View has hosted numerous famous figures, from world leaders to musicians and authors and now, me!
Tickets can be purchased here. Bay View is home to stunning cottages with a gorgeous view of Lake Michigan, and a comfortable inn. Come early, go for a stroll or a meal, and then hear me speak at 7 p.m ET.
You can find me in the following ways.
Website: www.michelinemaynard.com
Email: culinarywoman (@) gmail dot com
LinkedIn: Micheline Maynard
Threads and Instagram: (@) michelinemaynard
Etsy shop: City Tips Vintage (I’m running a Memorial Day sale)
Relax and enjoy the holiday, American readers. I’ll see paid subscribers on Wednesday in the Culinary Woman Reading Room, and everyone else next week.