Progressive Grocer

DEC 2016

Issue link: http://magazine.progressivegrocer.com/i/759390

Contents of this Issue

Navigation

Page 64 of 135

stores have 'employee picks'; why shouldn't your stores have something like that?" she asks. "It could be favorite fruits or vegetables, their own recipes or prep tips." Further, adds Means, "e impact of foodservice and food culture (cooking shows, new restaurants, etc.) does seep into retail — take advantage of it." Keep it Simple As with many things, simpler is better when it comes to fresh. "Avoid vast assortments in prepared foods," counsels Jill Tomeny, senior manager, category solu- tions at Stamford, Conn.-based Daymon. "Focused programs help drive turn and freshness. ere are ways to sell the same item in multiple formats — such as in the hot bar, in the service case and prepacked in the cold case — that hit on all shoppers' needs but maintain streamlined offerings." is strategy should extend to allaying any concerns that consumers may have about preparing items. "Cooking can be scary for a lot of shoppers," acknowledges Tomeny. "Be sure to tailor the com- plexity of any culinary offerings — such as meal kits — to the needs and skill levels of shoppers. Do they want to cook meals, or merely assemble? Make sure any in-store education or demonstra- tions focus on approachable techniques." Additionally, better organized departments will ensure that customers find what they're looking for faster. is can mean rethinking traditional category management approaches. Alan Hiebert, senior education coordina- tor at the Madison Wis.-based International Dair y-Deli-Baker y Association (IDDBA), Rai S ing the Ba R Sprouts' new salad bar concept offers shoppers healthful foods and value. ENJOYS ENJOYS BEFORE SHE IT HERE DISCOVER DISCOVER You Õ ll it here n specialty foods, timing is everything. That means discovering (and tasting!) the newest innovations before they become trends — which is exactly what you can do at the 2017 Winter Fancy Food Show. Taste 80,000+ food and beverage products, all in one place Discover 1,400 exhibiting companies from across the country and around the globe Network in over a dozen educational seminars and events Explore one of the world's food capitals: San Francisco I *Different rates apply to Manufacturers, Consultants, Business Services, and Non-retail (Other). EXCLUSIVE OFFER: Use code W17TRD2 and register for $25.* JANUARY 22 – 24, 2017 SAN FRANCISCO Register at fancyfoodshows.com

Articles in this issue

Links on this page

Archives of this issue

view archives of Progressive Grocer - DEC 2016