The grocerant nichecomprised of fresh prepared ready-2-eat and heat-N-eat food, is building topline growth and bottom line profits in all sectors of the foodserviceindustry. The ability to mix and matchmeal components or ingredients for a particular meal or specific sandwich isempowering to the consumer. This niche is thriving in Convenience Stores,Restaurants, Drug Stores, and Grocery Stores.
Food Manufacturesare focusing on each sector including restaurants and prepared food for thegrocery sector. It is important to understand the differences between cooking afood product for immediate consumption and manufacturing a product withadequate shelf life and safety profile to be on the shelf. There are systematic differences betweencooking ready-2-eat and heat-N-eat food. Maintaining food safety and quality will allow products served atrestaurants to also be available in the grocery store with brand integrity.
Many Co-packers of refrigerated entrees and side dishes are preparingproducts for quick casual restaurants and even fine dining chains. Then they manufacture the similar productsunder for a different avenue of distribution i.e. grocery or convenience storesunder the restaurants chain label.
Grocery store deli operators are now seeking private label fresh preparedproprietary menu items with identity for their national grocery/ supermarketdistribution. With sales picking up month after month in this category thiswill become a very successful business proposition for many a manufacture andor co-packer.
Join me on my blog for insights, informationand inspiration at www.grocerants.blogspot.com Since 1991 Foodservice Solutions of Tacoma, WAhas been the global leader in the Grocerant niche for more on Steven Johnsonand Foodservice Solutions visit http://www.linkedin.com/in/grocerant.
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