FoodserviceSolutions® grocerant guru StevenJohnson recently conducted another grocerant immersion tour found high qualityinnovative points of distribution, menu personalization and cultural inclusion.The grocerant niche is filled with Ready-2-Eat and Heat-N-Eat fresh andprepared food that is generally described as “better for you”
Sheetzonce known as a convenience store now refers to it units as “restaurants thatsell gas”. Convenience store volume sector leader Wawa’s director offoodservice Michael Sherlock, said that"Our business is all about speed and convenience,…"Seconds count whenit comes to helping our customers on their way and turning over parking lots,much in the same way that a restaurant focuses on speed of service to turningover table availability during peak times." He is not alone many otherconvenience store chains including 7 Eleven and Casey’s General Stores have hadnoted success after entering the Ready-2-Eat and Heat-N-Eat grocerant freshand prepared food niche.
Walgreens,Rite Aid, Amazon Fresh and Safeway are all entering the fresh and prepared foodniche. When you combine that with foodtrucks and pop-up stores you find growing consumer momentum and new bundledmeal options. Here are three of theinteresting meal component options discovered on the immersion tour.
- Grits and Coffee (grocery store) $0.99
- Sauerkraut Pizza and Beer (full service restaurant) slice + beer ($3.50)
- Salmon with Kentucky Bourbon sauce, rice and sweet baby peas (food truck) ($5.95)
Theprimary driver of the grocerant niche is quality food bundled as componentsallowing and promoting consumer choice. Meal time is now becoming a time of convenientmeal participation, with differentiationand individualization for the entire family. When a family can mix and match componentseveryone wins.
Hiç yorum yok:
Yorum Gönder