Progressive Grocer

JAN 2017

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January 2017 | progressivegrocer.com | 107 restaurant kitchen, in order to keep up with prepared food demands to offer quality fried foods, while maintaining a transparent back of house." The Grocerant Experience With supermarket prepared foods on the rise, suppliers that historically cater to the needs of foodservice op- erators are increasingly adapting their products for grocery applications. Among them is Structural Concepts, Muskegon, Mich., whose specialty merchandisers are designed "to create the grocerant experience, which we define as a grocery store that offers a restaurant-quality experi- ence for dine-in or take-home meals," says SVP Jeff Schneider. e company's understated design puts the spotlight on food and high performance, Schneider explains, and temperature integrity ensures a gro- cer's reputation for the freshest and most flavorful foods. Customization, he adds, gives a unique appearance. Schneider notes two recent inno- vations: first, the Grocerant Series of modular front-line food bars, which allows mixing and matching to sup- port specific menus. "You can create your own custom yet cost-effective food lines," he observes, "and the Grocerant Series is designed to inte- grate seamlessly with all of our other merchandisers." e second innovation he mentions is the platform that all of the merchan- disers are built on, known as alignext. With alignext, "the deli and pre- pared foods departments no longer look hodgepodge or disjointed," Schneider says. "Every merchandis- er, including food bars, is designed to seamlessly flow using a minimal- ist design that eliminates unneces- sary end panels, mismatched case profiles, gaps and extra hardware. e result is departments where the eye is immediately drawn to the food, not the equipment." Whole Foods Market has been a big supporter of both the Grocerant Series and the alignext platform, he notes, and "we are helping many other retailers to build their grocerants." e growth of retail foodservice continues, as does the equipment to support it. Stay tuned — there's doubtless much more to come. PG waste oil through the store and any potential back strain and slip-and-fall injuries from lifting and dumping heavy buckets, English says. "We know that maintaining a clean and present- able environment behind the deli counter is critical to grocery foodservice operators," English adds. "Res- taurant Technologies aims to help deli operations function as efficiently and safely as any commercial The World Standard For Destratification

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