Serving the Meat, Poultry and Seafood Industries

combination of heat and tanginess, while its new Garlic Parmesan sauce offers a creamy and savory taste sensation. For those who prefer a balanced blend of smoky and slightly sweet notes, the BBQ sauce packs a punch of flavor. These three signature sauces are also available to pair with traditional bone-in wings.

Marco’s offers 10-piece or 15-piece wings in both boneless and traditional varieties. For a limited-time only, guests can try the 10-piece boneless wings with their choice of savory sauce for $7.99 at participating Marco’s locations starting the week of July 3.

For more information about Marco’s Pizza, visit www.marcos.com.

Specialty food, beverage sales expected to reach $207B in 2023, according to report

NEW YORK — Sales of specialty foods and beverages across all retail and foodservice channels neared $194 billion in 2022, up 9.3 percent over 2021, and are expected to reach $207 billion by year’s end, according to the Specialty Food Association’s annual “State of the Specialty Food Industry Report.”

The specialty market is composed of 63 food and beverage categories which combined account for nearly 22 percent of retail food and beverage sales. Chips, pretzels, snacks was the highest-selling specialty food category at retail in 2022, moving up from third place in 2021 and becoming the first specialty category ever to exceed $6 billion in annual sales.

The top 10 specialty food and beverage categories for 2022 in re- tail sales were:

• Chips, pretzels, snacks

• Meat, poultry, seafood (Frozen, refrigerated)

• Cheese and plant-based cheese

• Bread and baked goods

• Coffee and hot cocoa, nonRTD

• Entrees (Refrigerated)

• Chocolate and other confectionery

• Water

• Desserts (Frozen)

• Entrees, lunch, dinner (Frozen)

“The resilient specialty food industry continues to thrive despite weathering challenges since 2020,” said Denise Purcell, SFA’s vice president, Resource Development. “While food inflation has impacted the market in the past couple of years, that is stabilizing, and the industry is poised for the future with several positives in place. Consumers have more retail channels in which to purchase specialty foods, foodservice is rebounding, and makers are innovating with sourcing, ingredients, and promotion.”

Two top-selling categories in 2022: Entrées (Refrigerated) and Chocolate and other confectionery, also were among the Top 10 Fastest-Growing Specialty Food and Beverage Categories in 2022, which include: Energy and sports drinks; Tea and coffee, RTD (Refrigerated); Entrées (Refrigerated); Breakfast foods (Frozen); Cream and creamers (Refrigerated, Shelf stable); Chocolate and other confectionery; Baby and toddler food; Cookies and snack bars; Soda; and Appetizers and snacks (Frozen).

Now in its 20th year, the annual State of the Specialty Food Industry research is an examination of market size and sales; dollar and unit

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Other models available in Dim and Non Dim models www.aglights.com/800-657-0509 sales growth; and specialty food category penetration. For more information, the Specialty Food Association can be reached at www. specialtyfood.com. raising Cane’s marks ‘Big Apple’ debut with flagship in Times Square

NEW YORK — Raising Cane’s, one of the nation’s fastest-growing restaurant chains, is bringing its Cane’s Sauce and Chicken Finger meals to New Yorkers and tourists alike with its Global Flagship opened in Times Square. Boasting 8,000+ square feet and a roster of more than 165 crewmembers, the Global Flagship will be home to one-of-a-kind Cane’s merch, a custom mural painted live by New York-based artist Timothy Goodman, captivating seasonal window displays, custom design elements, and many nods to its namesake and mascot, the beloved yellow lab Cane.

Located at 1501 Broadway in the historic Paramount Building, customers will immediately be transported to a “Chicken Finger state of mind” upon entering the restaurant. Complete with a statue of Cane’s current mascot, Cane III, donning a Lady Liberty look and larger-thanlife replicas of the brand’s famous Cane’s sauce, Chicken Fingers and Cane’s toast, the restaurant is just as satisfying on the eyes as it is on the stomach. The brand’s iconic disco ball decor – found in each restaurant and inspired by the original restaurant “The Mothership” – is adorned in crystals from an NYC-based design studio as a sparkly homage to the New Year’s Eve ball that drops in Times Square. Ordering kiosks are also located throughout the Restaurant to help meet the demands of busy tourists and on-the-go commuters.

Situated in the heart of Times Square, Cane’s is the latest to join a suite of fellow iconic brands nestled along one of the most famous and popular travel destinations in the world, receiving nearly 300,000 passersby per day. Come New Year’s Eve, more than a million people will gather just steps away from the front doors of the restaurant. For a brand with its sights set on becoming a top 10 US restaurant brand, the move to the “crossroads of the world” makes perfect sense.

“The Times Square Global Flagship marks a monumental moment for our brand,” said Raising Cane’s Founder Todd Graves. “Not only is this our first within New York City, but it provides yet another opportunity to serve our craveable Chicken Finger meals to those who love us and those who have yet to try. I founded this brand almost 27 years ago, and since then we have opened many Restaurants. I am personally excited for all that is to come in New York and across the world for Cane’s.”

Now surpassing more than 740 restaurants across 36 states, the Middle East and Guam, Raising Cane’s has remained true to its Baton Rouge roots where the brand was founded in 1996 by Graves. What began as a passion project located at the North Gates of Louisiana State University has grown into an international brand.

For more information, visit www. raisingcanes.com.