
When Americans go on a diet they simply want to eat their waythin. Let’s face it Americans, myselfincluded are overweight and are at least thinking about a diet or are on adiet. While the diet may be top of mindwith consumer successful food retailers are now providing solutions withsmaller plates, lower prices and creative beverage options.
When I was a QSR franchisee in the late 70’s and early 80’s weoffered consumer three sizes of drinks small 10oz, medium 12oz and large16oz. Since that time we have seenportion creep. The size of the burgersare bigger, beverages are larger, and French Fries portions grew as well. The same can be found in both casual diningrestaurants and full service restaurants. Today the appetizers at many restaurants are entrée size and desertscould easily serve a party of four.
The grocerant niche filled with ready-2-eat and heat-N-eat freshprepared food has driven success in new non-traditional avenues ofdistribution. Creating new personalized options for meal customizationempowering consumer choice all with a halo of “better for you” fresh prepared. Foodservice Solutions® 5 P’s offood marketing: Product,Packaging, Placement, Portability and Price are the universal commonalitiesfound with the niche. Simply putconsumers are trading “up” in perceived quality and down in portion size andprice.
Restaurateursthat want to be competitive must offer branded food entities with identity. Creating or identifying distinctivedifferentiated food consumable’s as an entity with identity, withconsumer focused pricing, portions within existing and new points ofdistribution will be key to on-going success. Consumers want to eat their way thin. Do you know how to help your brand andconsumers?
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Invite FoodserviceSolutions® to complete a grocerant program assessment, brand, product placementor positioning assistance. Since 1991 Foodservice Solutions® of Tacoma, WA hasbeen the global leader in the Grocerant niche visit Facebook.com/StevenJohnson, Linkedin.com/in/grocerant ortwitter.com/grocerant.
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