I recently had a discussion with a veteran in the kosher food industry who has watched what he calls the “revolution” in kosher, which he describes as “the quality of the products and the quality of the stores.” So, what’s missing in kosher, I asked. His response was quite surprising.“More creativity and less copying,” he firmly said. I guess that by copying he meant duplication and by creativity he was alluding to more new and interesting products. But then he said that he was also looking to stores to offer shoppers more “grab and go,” additional options for making their own foods such as their own salads and other dishes, a much better bread section with many artisan breads, a coffee stand with a good assortment of flavors, and an educator’s section where someone would be educating consumers about how to use various cheese products. In many respects, he was redesigning the store. “What about all the space that such a store would require?” I asked. “That’s a problem,” he said, “but well worth pursuing.”I asked the “what’s missing in kosher? “question to others and got many “nothing” answers to a range of such answers as “more variety in packaged pastries,” “more breads,” “more cheese,” “meat imitation meals,” and so forth. Then there were those who were looking for different sizes of certain products and even different types of packaging.