Tom Douglas more than a Chef a Good Food Merchant.

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Ifsuccess leaves clues Tom Douglas a Seattle, Washington Chef, Author, Radio-TVpersonality is an example of a foodie that understand the evolving foodmarketplace, the consumer, and that “better for you” food is better for boththe top and bottom line. Tom and his wife grow much of their produce on a farmin Prosser, Washington (Eastern Washington where warm weather and sun elevatefreshness) for his 12 restaurants in Western Washington.  TomDouglas has the pulse of today’s consumer he is preparing to enter the fastestgrowing sector of retail foodservice the grocerant niche. Understanding thatthe consumer is dynamic not static Douglas is preparing to open four new foodoutlets all under one roof.  They includea restaurant called the Grange Hall, a bakery, coffee café and an “urbanmarket” with his own line of fresh and prepared foods. All targeted at the timestarved consumer, all with Take-Out, Take-Away options.Thisnew urban market place will focus on the customer creating a platform for convenient meal participation, differentiation andindividualization.  Customers can choose to eat itnow, or eat it later Douglas is focusing on the grocerant niche withready-2-eat and neat-N-eat fresh and prepared food options that are branded by TomDouglas which creates a halo of better for you. Technology has created aworld in which omnichannel retail is becoming the standard for all foodretailers. Some of the items offered will include pasta to soups and meatballs and entire dinners. Partof the market will also have a small non-food section with items like toiletpaper.Douglasurban market reminds me a lot of Eatzi’s in Dallas (the first Grocerant) andEataly in New York City.  The firstEatzi’s is currently doing 17 million a year in sales and Eataly is doing 60million a year in sales.  Seattle, isabout to get its first original grocerant and no one could be better suited tosucceed than Tom Douglas. Integrating omnichannel retail with a brandedrestaurant focused on better for you food that is ready-2-eat or heat-N-eat isa powerful driver of success. For internationalcorporate presentations, educational forums, or keynotes contact: StevenJohnson Grocerant Guru at Tacoma, WA based Foodservice Solutions.  His extensive experience as a multi-unitrestaurant operator, consultant, brand / product positioning expert and publicspeaking will leave success clues for all. Facebook.com/StevenJohnson, Linkedin.com/in/grocerant or twitter.com/grocerant