Progressive Grocer Independent

AUG 2016

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40 | Progressive Grocer Independent | August 2016 IDDBA's Show & Sell Center Show Report introducing it in your store for the first time. e entry point can be fairly low-key by offering pre-sliced or pre-packaged products, before moving on to a more extensive program in which products are sliced or prepared in-house. Adding descrip- tors right in the case not only educates customers, but also gives employees an engagement point with them. en, next to the small charcuterie display, you can add a specialty cheese display. To personalize it a bit (and ed- ucate the customer at the same time), you can post photos of your employees and have them write brief anecdotes about specialty cheese — sort of like Staff Picks at a bookstore. "You want to keep somebody look- ing through your display and spending more time at your display," Johnson explains, "and embedding these little points helps." Merchandise to a Theme When segmenting the showcase into themes, retailers also need to merchandise the case to fit the theme. Use Asian-inspired bowls and servewear for Asian products, and make sure to use complementary colors; pastels might not shout Asian food, but deep colors like red, orange and yellow are more in line with the culture of the products. You can also spice up the prepared foods showcase by making other simple changes, like displaying the egg rolls upright in a dish instead of horizontally. "I think it provides a bit of a different view," Bennett says. "It's probably more efficient from a space standpoint, and you can get a nice, bold case. I think it also helps break up the sea of brown." e center also showcased a versa- tile taco cart that had space for an oven to allow for cooking at the station, and its modular design allowed it to be easily switched to other products, like a barbecue station. Its versatility would allow retailers to switch its product focus daily, or even by daypart. e design also encouraged interac- tion between staff and customers, and it could even be moved outside. While showcases aren't easily changed out, making sure that the product is on display, and not the showcase, can go a long way toward drawing customers into your depart- ment. For example, in a bakery prepa- ration area that's visible to customers, use the bottom of the showcase under the counter to display complementary products. "With cross-merchandising down below, the customer isn't just walking up and seeing wood or stain- less steel," says James Emmett, CEO of Greeley, Colo.-based Magnolia River Manufacturing Corp. Connect the Dots Retailers can also use the prepared foods department for effective cross- merchandising such as moving a chip display into the sandwich area or even simply positioning the charcuterie next to the cheese department. It helps direct the customer and makes their shopping experience easier. "It's connecting the dots," Johnson says. "Retailers have this huge pantry, and we just don't put it together sometimes. We get a little too departmental." e biggest takeaway from the center was not to forget to be passion- ate about the food. "ere's so much good food in our departments, and so often I think we forget that," says Johnson, who says retailers should put less emphasis on price and instead fo- cus on the value of the great food. PGI This modular showcase allows stores to prepare food while interacting with customers, and its design makes it very versatile. Simple changes, like up- grading display bowls or turning egg rolls on end, can instantly upgrade your showcase display.

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