Steven Johnson is Grocerant Guru® at Tacoma, WA based Foodservice Solutions® He was the Highlighted Speaker at the October 2015 SJU “Fresh” Food Summit.
Johnson’s has been working with Restaurants, Convenience Stores, Grocery Stores, Drug Stores, and Dollar Stores to evolve the consumer commonality of Grocerant Niche Ready-2-Eat and Heat-N-Eat fresh prepared food, metrics, process while facilitating the propagation of industry best practices. The PowerPoint is his view of the Grocerant Niche
This document discusses trends in the food retail industry, including consumers driving changes towards fresh, local, and healthier options. It notes that while fried foods remain popular, their popularity is declining. Retailers are customizing food offerings to meet evolving consumer preferences for personalization, fresh preparation methods like grilling, and easy meal solutions. Major players like Amazon will impact the industry, and omni-channel sales are growing in importance. Overall, the food retail industry is dynamic and continuously adapting to meet changing consumer demands.
The document explores the rise of "grocerants", which combine grocery and restaurant attributes by offering convenient, customized, and high-quality prepared meals. It discusses how various companies like Eatzi's, Wawa, Sheetz, and Walgreens have found success by expanding into new dayparts and competing directly with fast food restaurants by providing fresh, packaged meals and snacks. The grocerant model allows for differentiation through product customization and variety that appeals to customers seeking high-quality prepared options.
Grocerant Guru® Speaking at the Food SummitSteven Johnson
This document discusses trends in the food retail industry, including declining grocery shopping frequency and increasing market share for value retailers. It notes that consumers are purchasing food from multiple channels and taking advantage of various options. Retailers are advised to reinvent themselves and invest in fresh food formats like grocerants to capitalize on trends of convenience and fresh, ready-to-eat options. Manufacturers should expand distribution across diverse retail channels to benefit from consumers' channel-hopping shopping behaviors.
The document discusses how retailers are expanding their prepared foods and ready-to-eat offerings to become more like restaurants, or "grocerants". It outlines a continuum from item innovators to supermarket reinventors. Retailers are moving from managing customers' pantries to their kitchens by offering more prepared meals, meal kits, heat-and-eat options, and global and scratch-made foods. Some progressive retailers are led by chefs and focus on culinary expertise. Many are also adding food-to-go options and grab-and-go convenience centers, as well as opportunities for customers to participate in food preparation.
1999 Regional Fritos & Chilli New Business Proposition and Product LaunchJeremy Barr-Hyde
This document proposes launching new Fritos Chili & Scoops! kits and Fritos Chili jars to capitalize on changing consumer eating habits and demand for convenient meal options. It highlights that families have less time for home cooking due to factors like more working parents. Consumers increasingly value convenience and snacks are replacing some meals. Test marketing showed the new products have strong potential. The proposal recommends merchandising strategies like placing the kits in salty snack aisles and using temporary and permanent displays to promote the products together and drive sales of the core Fritos brand.
This short presentation scrapes the surface of what's going on in the frozen snacks category. It offers some consumer insights as well as trends affecting frozen snacks.
The document discusses trends in beef consumption, including the increasing popularity of ground beef and smaller portions due to more single-person households. It also notes the rise of ethnic foods and consumers wanting to know more about where their food comes from. Beef producers are adapting products to meet changing demands, such as pre-cooked convenience items and emphasizing the freshness of beef in marketing.
This document discusses trends in the food retail industry, including consumers driving changes towards fresh, local, and healthier options. It notes that while fried foods remain popular, their popularity is declining. Retailers are customizing food offerings to meet evolving consumer preferences for personalization, fresh preparation methods like grilling, and easy meal solutions. Major players like Amazon will impact the industry, and omni-channel sales are growing in importance. Overall, the food retail industry is dynamic and continuously adapting to meet changing consumer demands.
The document explores the rise of "grocerants", which combine grocery and restaurant attributes by offering convenient, customized, and high-quality prepared meals. It discusses how various companies like Eatzi's, Wawa, Sheetz, and Walgreens have found success by expanding into new dayparts and competing directly with fast food restaurants by providing fresh, packaged meals and snacks. The grocerant model allows for differentiation through product customization and variety that appeals to customers seeking high-quality prepared options.
Grocerant Guru® Speaking at the Food SummitSteven Johnson
This document discusses trends in the food retail industry, including declining grocery shopping frequency and increasing market share for value retailers. It notes that consumers are purchasing food from multiple channels and taking advantage of various options. Retailers are advised to reinvent themselves and invest in fresh food formats like grocerants to capitalize on trends of convenience and fresh, ready-to-eat options. Manufacturers should expand distribution across diverse retail channels to benefit from consumers' channel-hopping shopping behaviors.
The document discusses how retailers are expanding their prepared foods and ready-to-eat offerings to become more like restaurants, or "grocerants". It outlines a continuum from item innovators to supermarket reinventors. Retailers are moving from managing customers' pantries to their kitchens by offering more prepared meals, meal kits, heat-and-eat options, and global and scratch-made foods. Some progressive retailers are led by chefs and focus on culinary expertise. Many are also adding food-to-go options and grab-and-go convenience centers, as well as opportunities for customers to participate in food preparation.
1999 Regional Fritos & Chilli New Business Proposition and Product LaunchJeremy Barr-Hyde
This document proposes launching new Fritos Chili & Scoops! kits and Fritos Chili jars to capitalize on changing consumer eating habits and demand for convenient meal options. It highlights that families have less time for home cooking due to factors like more working parents. Consumers increasingly value convenience and snacks are replacing some meals. Test marketing showed the new products have strong potential. The proposal recommends merchandising strategies like placing the kits in salty snack aisles and using temporary and permanent displays to promote the products together and drive sales of the core Fritos brand.
This short presentation scrapes the surface of what's going on in the frozen snacks category. It offers some consumer insights as well as trends affecting frozen snacks.
The document discusses trends in beef consumption, including the increasing popularity of ground beef and smaller portions due to more single-person households. It also notes the rise of ethnic foods and consumers wanting to know more about where their food comes from. Beef producers are adapting products to meet changing demands, such as pre-cooked convenience items and emphasizing the freshness of beef in marketing.
Food trends don't start on Instagram, that is where they go to die. They start in the dimly lit corner of your Google search history as you try to stay ahead of the healthy & hip curve. "How to make kimchi" "Health benefits of turmeric" "Bacon ice-cream recipe" "Is coconut water a scam". #RIPkale
QuicknGreen Natural Convenience Stores 2016 The Greening YearLenard Kritchman
This document provides a business plan for Quick n' Green, a proposed chain of natural convenience stores. It outlines the growing market for organic and natural foods as an opportunity. The founder, Lenard Kritchman, has experience owning natural food stores. Quick n' Green aims to be the "7-11 of natural foods" by offering a small, 2000 sq ft store format stocked with top-selling natural grocery, refrigerated, frozen and prepared foods. It will emphasize convenience while educating customers about healthy, green lifestyles. The plan details store operations, distribution, products, marketing and financial projections with the goal of raising $500,000 to open 2 initial locations within a year.
This document provides an overview of Compass Group North America's strategy to envision a more sustainable future of foodservice by 2030. It highlights partnerships with companies pursuing similar goals of serving delicious, affordable, and sustainable food. Examples of initiatives discussed include promoting local farmers and suppliers, reducing antibiotic use, and committing to sustainable seafood. The document also showcases people within Compass cafes leading changes in culinary talent, community involvement, and customer service.
The document summarizes an ice cream shop called MaggieMudd's that offers many dairy-free, gluten-free, and vegan ice cream options. It provides details on the shop's products, local and organic sourcing, technology features, positive press coverage, testimonials from customers, growth of related food markets, differences from competitors, and plans to expand distribution and franchising internationally to reach $5 million in annual revenue within 3 years.
The document discusses how Sara Lee used insights, innovation, and communication to drive growth. It describes how Sara Lee developed Soft & Smooth bread which became the #1 branded bread by meeting consumer needs for taste, texture, and nutrition. It also discusses how Sara Lee rebuilt the Jimmy Dean brand through insights about consumers wanting quick hot breakfasts, innovation in new products, and integrated marketing campaigns. These efforts expanded category sales and made Jimmy Dean and Sara Lee the fastest growing brands in their categories.
1999 National Fritos & Chilli New Business Proposition and Product LaunchJeremy Barr-Hyde
This document proposes launching a new Fritos Chili product to meet the needs of time-starved families in a changing marketplace. It notes that dual-income families and busy lifestyles have reduced time for home cooking, increasing demand for convenient, easy-to-prepare meals and snacks. Research shows consumers value convenience and perceive snacks as fast, easy options that are replacing traditional meals. The proposal is to introduce a shelf-stable Fritos Chili product that can be eaten on its own or used to make "Fritos Chili Pie", providing families with a quick, filling meal solution. Marketing research found high appeal for Fritos Chili Pie among kids and moms. NASCAR fans, a key demographic, already consume similar convenient
Fresh Approach aims to increase access to healthy food from California farmers for communities in the Bay Area. It does this through various programs, including nutrition education, mobile markets, and promoting the use of CalFresh and Market Match incentives at farmers' markets. Market Match doubles the value of CalFresh dollars spent on fruits and vegetables at participating farmers' markets. Fresh Approach works with farmers' markets to make it easy to use CalFresh and Market Match by exchanging EBT cards for vouchers that can be used to buy eligible foods from farmers. According to impact data, redemption of both CalFresh and Market Match has increased significantly in recent years due to these efforts.
Our campaign contrasts the uneasiness people feel about healthy food trends with the flavorful indulgence of eating a hot dog from Wienerschnitzel. Research shows that our target audience of Trendmakers and Connectors think food trends are pretentious and they feel pressure to eat healthily. Our strategy is to position the Wienerschnitzel hot dog as satisfying cravings in a way that tasteless healthy foods cannot, and to empower people to indulge in flavor unapologetically. We will use influencers, social media, streaming video and out-of-home advertising to reach our target audience and change perceptions of hot dogs.
New Restaurant Trends that you can expect to witness in 2018 which will shape the restaurant industry. Top Restaurant Trends, Food Trends, Beverage Trends & Technological Trends that are going to affect the way Restaurant functions!
As a part of academic curriculum, a team of multidisciplinary graduate students of The University of Texas at Dallas presented new marketing business plan, exploring opportunities of starting vegan restaurant business in Dallas Fort-Worth area.
The Next Idea International Restaurant and Food Trend Forecast 2018Robert Ancill
The Next Idea (TNI) anticipates 2018 to be a very exciting year as the ever-changing restaurant and food landscape adjusts itself towards an uncertain yet deeply curious and discerning consumer.
This Presentation represents the authoritative guide to the most significant food trends anticipated in 2018.
The municipal role in local food - Anne Marie YoungLocal Food
Local Food represents an economic development opportunity that municipalities may want to support. But where to start? Hear from jurisdictions that have developed good local food programs in keeping with the municipal role. Learn about resources that exist to guide your efforts and help evaluate your programs.
For 2009, Pavone creating a food trends presentation based on research we conducted with our contacts throughout the industry. This is that specific presentation. If you are interested in seeing our 2010 Food Trends presentation, please contact us.
The food market will experience rapid evolution in 2018, according to sector experts at MSL. A broad array of technological innovations will make it easier to acquire and consume foods and beverages tailored to our specific food needs, speeds and philosophies.
These insights emerge from the MSL’s annual analysis of top food trends compiled by its highly specialized food marketing and PR team, appearing as a shareable infographic. In recent years the agency’s forecast has been viewed more than 100,000 times. Past forecasts have spotted the emergence of major marketplace successes, including turmeric, coconut, ugly produce, food waste reduction and coffee as an ingredient.
This document contains various statistics about the restaurant and coffee industries. It discusses how restaurant loyalty programs can boost visits by 35% and how millennials are more responsive to rewards programs than other generations. It also notes that over 5 billion pizzas and 400 million cups of coffee are sold in the US each year. The document emphasizes the importance of understanding customers to make good decisions.
The next idea restaurant trend forecast 2017 presentation format 3Robert Ancill
This document discusses 13 primary food trends for 2017-2018 and beyond. The top trends are health and wellness, plant-based foods, food as medicine, and farm-to-table. Consumers are increasingly demanding transparency, sustainability, and natural, unprocessed ingredients. Emerging trends include alternative ingredients, free-from foods, local sourcing, and virtual restaurants. Restaurants should embrace these trends by promoting health, sourcing ingredients traditionally, deploying technology, and thinking sustainably.
2016; a year in which we will be noticing the transformation the Food & Beverage industry is undergoing even more. Not only on a global but also on a local level, both from a societal and a personal perspective, innovative while traditional at the same time, and even more dynamic and complex than ever. While we have headed into this exciting new year yet, please let us introduce you to the trends we see.
North Kohala Food Forum Presentation August 22, 09andreadean
The North Kohala Food Forum convened on August 22, 2009 with about 200 people in attendance to discuss how North Kohala can reach the goals of producing 50% or the food it consumes. The slides show survey data that was used to inform the conversation. More at www.nkfoodforum.com.
The document summarizes 16 global food and beverage trends for 2016 as identified by the Daniel J. Edelman Global Food and Beverage Sector. Some of the key trends discussed include a focus on authenticity and transparency in the industry; growing consumer interest in edible insects as a sustainable protein source; the influence of climate change on consumer behavior and expectations of industry response; and the impact of new technologies in transforming food production and empowering consumers. The food and beverage sector is seen as undergoing unprecedented change while also maintaining traditions around heritage, craft and simplicity.
Fridge space allocation and brand visibilityimluta
This document summarizes a study on increasing brand visibility and fridge space allocation for Yummiez frozen foods. Key findings include: 1) Sales and fridge space are positively correlated; 2) Most Yummiez products are priced above competitors except for a few items; and 3) Recommendations focus on smaller packaging, vibrant designs, rewarding retailers, and developing new products based on customer preferences and demand to increase sales and acquire more fridge space.
2013 Marketing & Sales Leaders Forum Summary Presentationifmaworld
The document discusses several key trends in the foodservice industry through 2020:
1) Foodservice purchasing will become more consolidated as large operators and buying groups aggregate demand.
2) GPOs will play a larger role in representing operators and aggregating their purchasing power.
3) Distributors will face pressure to consolidate and streamline their networks to serve larger multi-regional customers more efficiently amid declining margins.
Food trends don't start on Instagram, that is where they go to die. They start in the dimly lit corner of your Google search history as you try to stay ahead of the healthy & hip curve. "How to make kimchi" "Health benefits of turmeric" "Bacon ice-cream recipe" "Is coconut water a scam". #RIPkale
QuicknGreen Natural Convenience Stores 2016 The Greening YearLenard Kritchman
This document provides a business plan for Quick n' Green, a proposed chain of natural convenience stores. It outlines the growing market for organic and natural foods as an opportunity. The founder, Lenard Kritchman, has experience owning natural food stores. Quick n' Green aims to be the "7-11 of natural foods" by offering a small, 2000 sq ft store format stocked with top-selling natural grocery, refrigerated, frozen and prepared foods. It will emphasize convenience while educating customers about healthy, green lifestyles. The plan details store operations, distribution, products, marketing and financial projections with the goal of raising $500,000 to open 2 initial locations within a year.
This document provides an overview of Compass Group North America's strategy to envision a more sustainable future of foodservice by 2030. It highlights partnerships with companies pursuing similar goals of serving delicious, affordable, and sustainable food. Examples of initiatives discussed include promoting local farmers and suppliers, reducing antibiotic use, and committing to sustainable seafood. The document also showcases people within Compass cafes leading changes in culinary talent, community involvement, and customer service.
The document summarizes an ice cream shop called MaggieMudd's that offers many dairy-free, gluten-free, and vegan ice cream options. It provides details on the shop's products, local and organic sourcing, technology features, positive press coverage, testimonials from customers, growth of related food markets, differences from competitors, and plans to expand distribution and franchising internationally to reach $5 million in annual revenue within 3 years.
The document discusses how Sara Lee used insights, innovation, and communication to drive growth. It describes how Sara Lee developed Soft & Smooth bread which became the #1 branded bread by meeting consumer needs for taste, texture, and nutrition. It also discusses how Sara Lee rebuilt the Jimmy Dean brand through insights about consumers wanting quick hot breakfasts, innovation in new products, and integrated marketing campaigns. These efforts expanded category sales and made Jimmy Dean and Sara Lee the fastest growing brands in their categories.
1999 National Fritos & Chilli New Business Proposition and Product LaunchJeremy Barr-Hyde
This document proposes launching a new Fritos Chili product to meet the needs of time-starved families in a changing marketplace. It notes that dual-income families and busy lifestyles have reduced time for home cooking, increasing demand for convenient, easy-to-prepare meals and snacks. Research shows consumers value convenience and perceive snacks as fast, easy options that are replacing traditional meals. The proposal is to introduce a shelf-stable Fritos Chili product that can be eaten on its own or used to make "Fritos Chili Pie", providing families with a quick, filling meal solution. Marketing research found high appeal for Fritos Chili Pie among kids and moms. NASCAR fans, a key demographic, already consume similar convenient
Fresh Approach aims to increase access to healthy food from California farmers for communities in the Bay Area. It does this through various programs, including nutrition education, mobile markets, and promoting the use of CalFresh and Market Match incentives at farmers' markets. Market Match doubles the value of CalFresh dollars spent on fruits and vegetables at participating farmers' markets. Fresh Approach works with farmers' markets to make it easy to use CalFresh and Market Match by exchanging EBT cards for vouchers that can be used to buy eligible foods from farmers. According to impact data, redemption of both CalFresh and Market Match has increased significantly in recent years due to these efforts.
Our campaign contrasts the uneasiness people feel about healthy food trends with the flavorful indulgence of eating a hot dog from Wienerschnitzel. Research shows that our target audience of Trendmakers and Connectors think food trends are pretentious and they feel pressure to eat healthily. Our strategy is to position the Wienerschnitzel hot dog as satisfying cravings in a way that tasteless healthy foods cannot, and to empower people to indulge in flavor unapologetically. We will use influencers, social media, streaming video and out-of-home advertising to reach our target audience and change perceptions of hot dogs.
New Restaurant Trends that you can expect to witness in 2018 which will shape the restaurant industry. Top Restaurant Trends, Food Trends, Beverage Trends & Technological Trends that are going to affect the way Restaurant functions!
As a part of academic curriculum, a team of multidisciplinary graduate students of The University of Texas at Dallas presented new marketing business plan, exploring opportunities of starting vegan restaurant business in Dallas Fort-Worth area.
The Next Idea International Restaurant and Food Trend Forecast 2018Robert Ancill
The Next Idea (TNI) anticipates 2018 to be a very exciting year as the ever-changing restaurant and food landscape adjusts itself towards an uncertain yet deeply curious and discerning consumer.
This Presentation represents the authoritative guide to the most significant food trends anticipated in 2018.
The municipal role in local food - Anne Marie YoungLocal Food
Local Food represents an economic development opportunity that municipalities may want to support. But where to start? Hear from jurisdictions that have developed good local food programs in keeping with the municipal role. Learn about resources that exist to guide your efforts and help evaluate your programs.
For 2009, Pavone creating a food trends presentation based on research we conducted with our contacts throughout the industry. This is that specific presentation. If you are interested in seeing our 2010 Food Trends presentation, please contact us.
The food market will experience rapid evolution in 2018, according to sector experts at MSL. A broad array of technological innovations will make it easier to acquire and consume foods and beverages tailored to our specific food needs, speeds and philosophies.
These insights emerge from the MSL’s annual analysis of top food trends compiled by its highly specialized food marketing and PR team, appearing as a shareable infographic. In recent years the agency’s forecast has been viewed more than 100,000 times. Past forecasts have spotted the emergence of major marketplace successes, including turmeric, coconut, ugly produce, food waste reduction and coffee as an ingredient.
This document contains various statistics about the restaurant and coffee industries. It discusses how restaurant loyalty programs can boost visits by 35% and how millennials are more responsive to rewards programs than other generations. It also notes that over 5 billion pizzas and 400 million cups of coffee are sold in the US each year. The document emphasizes the importance of understanding customers to make good decisions.
The next idea restaurant trend forecast 2017 presentation format 3Robert Ancill
This document discusses 13 primary food trends for 2017-2018 and beyond. The top trends are health and wellness, plant-based foods, food as medicine, and farm-to-table. Consumers are increasingly demanding transparency, sustainability, and natural, unprocessed ingredients. Emerging trends include alternative ingredients, free-from foods, local sourcing, and virtual restaurants. Restaurants should embrace these trends by promoting health, sourcing ingredients traditionally, deploying technology, and thinking sustainably.
2016; a year in which we will be noticing the transformation the Food & Beverage industry is undergoing even more. Not only on a global but also on a local level, both from a societal and a personal perspective, innovative while traditional at the same time, and even more dynamic and complex than ever. While we have headed into this exciting new year yet, please let us introduce you to the trends we see.
North Kohala Food Forum Presentation August 22, 09andreadean
The North Kohala Food Forum convened on August 22, 2009 with about 200 people in attendance to discuss how North Kohala can reach the goals of producing 50% or the food it consumes. The slides show survey data that was used to inform the conversation. More at www.nkfoodforum.com.
The document summarizes 16 global food and beverage trends for 2016 as identified by the Daniel J. Edelman Global Food and Beverage Sector. Some of the key trends discussed include a focus on authenticity and transparency in the industry; growing consumer interest in edible insects as a sustainable protein source; the influence of climate change on consumer behavior and expectations of industry response; and the impact of new technologies in transforming food production and empowering consumers. The food and beverage sector is seen as undergoing unprecedented change while also maintaining traditions around heritage, craft and simplicity.
Fridge space allocation and brand visibilityimluta
This document summarizes a study on increasing brand visibility and fridge space allocation for Yummiez frozen foods. Key findings include: 1) Sales and fridge space are positively correlated; 2) Most Yummiez products are priced above competitors except for a few items; and 3) Recommendations focus on smaller packaging, vibrant designs, rewarding retailers, and developing new products based on customer preferences and demand to increase sales and acquire more fridge space.
2013 Marketing & Sales Leaders Forum Summary Presentationifmaworld
The document discusses several key trends in the foodservice industry through 2020:
1) Foodservice purchasing will become more consolidated as large operators and buying groups aggregate demand.
2) GPOs will play a larger role in representing operators and aggregating their purchasing power.
3) Distributors will face pressure to consolidate and streamline their networks to serve larger multi-regional customers more efficiently amid declining margins.
Black'smith Bakes Stories is a marketing strategy for a new Italian restaurant brand called Black'smith entering the saturated Korean foodservice market. The strategy differentiates Black'smith by associating each franchise location with local stories of the surrounding cultural attractions, festivals, and landmarks. Customers can earn discounts by sharing pictures on social media of themselves experiencing the local stories and eating at Black'smith. Telling food-related stories and sharing customer stories builds emotional connections with customers and strengthens Black'smith's brand identity as a cultural space beyond just a restaurant.
Craig Chandler is a foodservice sales and marketing executive with extensive experience across multiple segments of the food industry. He has a track record of growing sales and developing strategic partnerships and alliances. Chandler believes in taking a customer-focused approach and working as part of a team to achieve success.
The document discusses insider trading regulations in the United States and proposes reforms for Turkey. It provides definitions of insider trading and outlines who qualifies as insiders. US regulations such as Section 16, Rule 10b-5, and Rule 14e-3 are summarized. The document also compares US and Turkish regulations, enforcement, and hypothetical applications of famous US insider trading cases in Turkey. It concludes with proposals to strengthen Turkey's regulations, such as expanding the definition of insider trading and adding penalties and bounty provisions.
The Machine Learning Guide to Fine Diningraninelken
Can insights from machine learning guide us in human decision-making? We explore this question in the context of fine dining. We will illustrate selected ML algorithms by applying them to real-life problems such as how to choose a restaurant, whether to trust server recommendations, and when to go with a favorite dish or try something new.
Rani Nelken is Director of Research at Outbrain where he works on the advanced algorithms behind the company's recommendation technology. Prior to that he was a research fellow at Harvard University. He has worked at IBM Research and several startups. He received his PhD in Computer Science from the Technion in 2001.
How is ‘#FoodPorn’ changing our emotional relationship with food?Karen Fewell
What started out as a fun piece of research into the use of the #tag '#foodporn' has resulted in a much bigger question about how we ‘experience food’. How is the sharing of food experiences in a ‘social’ context changing our beliefs around food, eating and health and the impacting on food purchasing and consumption.
This Slideshare has been put together to accompany my submission for the #SXSW2015 Panel Picker. I hope to share research undertaken for my book #FoodPorn and open up the debate in a group discussion during the SXSW interactive event. Fingers crossed for sharing more in Texas!
Vote for the session here: http://panelpicker.sxsw.com/vote/39284
Foodservice - Ignoring social media is like ignoring your customers. Presente...Karen Fewell
My presentation from #GLEE2013 about social media, customer service and foodservice. Also a sneaky peak at the name of my new book #FoodPorn which will be published summer 2014.
This document discusses a marketing agency that provides services to the food and consumer packaged goods industries, including integrated marketing campaigns and digital solutions. The agency helps clients with websites, apps, email marketing, search engine marketing, and search engine optimization to inspire collaboration and growth.
This document summarizes a product-specific sales training program called Foodservice University. It outlines issues with current ineffective sales training approaches and proposes Foodservice University as an online, interactive solution. Foodservice University would provide consistent, effective sales training on a flexible, on-demand basis to improve customer satisfaction and sales performance. It would track user progress and results to ensure accountability.
Presentation: Defining and leveraging your brand's social media voice
Presented by: Emily Grant, Communications Director, Plated
Eating is a shared experience amongst us all, but often times, consumable brands play it safe when defining their brand voice. This talk will discuss the importance of developing a voice that your audience both responds to and connects with, and explores how to set your brand apart from others in your field.
This is a strategy compilation on how you can use digital to get more members on a fine dining program. The example here is for the Taj epicure program which is owned by Taj hotels and resorts.
The document discusses leveraging online platforms for foodservice manufacturers. It outlines how websites can benefit various stakeholders like marketers, sales teams, and operators. Websites provide metrics, content for customers, and a 24/7 resource. Operators increasingly prefer finding industry information online through search, manufacturer sites, and emails. The document recommends fresh, relevant content and interactive features to engage customers. It also discusses best practices like using rich media and optimizing for search engines. Social media is transforming how everyone interacts, and marketers must adapt to new rules around transparency, PR, and cause marketing.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive function. Exercise stimulates the production of endorphins in the brain which elevate mood and reduce stress levels.
The document discusses a customer feedback management solution implemented for a 40-outlet fine dining restaurant chain in India. The solution collects around 1,000 customer responses daily, categorizes the feedback, and provides a dashboard with near-real time reports. The dashboard allows drilling down from satisfaction levels to specific comments. The solution also sends intelligent response emails based on feedback and occasion-based promotional messages. It has securely managed over 200,000 customer contacts and led to a 10-15% increase in repeat visits for the restaurant chain.
Foodservice Fundamentals Fast Track: Introduction to the Foodservice Industryifmaworld
1) Independent restaurants, defined as those with 1-9 units, make up over 63% of total eating establishments but account for only 35% of total industry sales.
2) The top independent restaurants by sales can generate over $20 million annually with check averages of $50-$80.
3) Tao Restaurant in Las Vegas is the highest grossing independent, projected to generate $66 million in 2010 across its restaurant, club, and pool areas with over 1,400 guests on weekends.
The document provides details of design and branding projects completed by Studio D for various foodservice clients. It lists numerous projects involving concept development, interior design, uniforms, signage, menu boards, and other branding elements. Credit is given to Studio D for the design work on each of the projects.
How do chefs use social media? Mars Foodservice Social Chef ReportKaren Fewell
During October 2013, over 300 chefs took part in the Social Chef survey which Mars Foodservice ran in association with the Craft Guild of Chefs. The report was authored by Digital Blonde.
>> Nine out of ten chefs agree that social media increases footfall to an establishment.
>> Six out of ten chefs say they have bought from a supplier they have seen on social media.
>> 84.9% of chefs use social media for work with the top three networks used being Twitter, Facebook and LinkedIn.
>> Chefs most like to follow or ‘like’ other chefs, industry news and recipe sites.
>> 78.8% of chefs have attended an event because they read about it on social media.
The document discusses various types of restaurants and their key characteristics. It describes the front and back of house operations in a restaurant. Some common types of restaurants mentioned include family dining, buffets, fast casual, fine dining, cafes, quick service and casual dining. Family dining focuses on affordability and shared meals. Buffets are self-serve with various food stations. Fast casual is more upscale than fast food but more affordable than casual dining. Fine dining emphasizes elaborate menus and elegant atmospheres. The document provides examples like Cracker Barrel to illustrate family dining and discusses key aspects of different restaurant segments.
This document provides information about the food and beverage department on board ships and in hotels. It defines the food and beverage department and explains its purpose is to sell food and drinks at a profitable price while providing excellent guest service. The document also outlines 5 types of food and beverage services: table service, assisted service, self service, single point service, and specialized service. It provides examples and descriptions of each type of service.
This document provides a marketing research report on an Italian pizza restaurant. It includes an executive summary, introduction, objectives, literature review, secondary data analysis, research methodology, empirical findings, discussions, limitations, and conclusions/recommendations. The report was prepared by a marketing research team for a college marketing research class. It analyzes the pizza restaurant industry and college student customer base to understand preferences and develop brand marketing strategies. Empirical research was conducted through surveys of college students to understand pizza purchasing behaviors and satisfaction factors. The report aims to provide insights to help an Italian pizza restaurant effectively market to college students.
“We are working with Pile & Company as we explore the possibility of a new agency to help us with some marketing programs we are planning for 2017,” Chipotle communications director Chris Arnold told Adweek. “We are always evaluating our roster of agency partners based on current and anticipated needs.”
Chipotle has worked with Austin’s GSD&M since 2014, and the chain named Carrot Creative as its social media agency of record last year. Earlier this month, the company released a digital-only campaign, created by GSD&M with animation by HouseSpecial, in a bid to win back loyal customers by focusing on its original selling point: quality ingredients.
This document is a student assignment on the fast food industry in Pakistan. It includes an introduction defining fast food, an analysis of the fast food industry worldwide and trends in Pakistan. It also includes surveys on consumer preferences between fast food chains in Pakistan by age group. The main criteria consumers consider when choosing fast food are identified as quality, price, speed of service, advertising, customer service, offers, distance, familiarity, presentation of food, and taste. Quality and taste are seen as particularly important factors.
How Snacking Fits Into Consumers' Daily LivesSHS FoodThink
Snacking is on the rise in America. FoodThink looks at what's driving the snacking trend.
Consumers' evolving definition of what constitutes a snack is one of the many driving factors in our country's snacking surge. FoodThink explores the state of the rising snack culture in America, including the five snacking segments in America.
To download the full white paper, visit http://www.shsfoodthink.com
Upscale grocery store chain, Whole Foods Market, has launched a media agency review, according to sources.
In its last annual report the company stated that advertising expenses totaled nearly $90 million in its fiscal-year 2015. It’s estimated that the company spends about $65 million annually on media.
Previously, the Austin-based Whole Foods had worked with GSD&M (also based in Austin) for media. Two years ago, GSD&M was the media agency that launched the brand’s first national ad campaign. New York-based creative agency Partners & Spade was tapped to develop the creative approach.
More than one trillion posts from sources like Twitter, Facebook, Tumblr, Reddit and forums between 2010 and 2016. and data from nonsocial are used to analyze ....
sources
This document analyzes social media data to uncover consumer trends in health and wellness in the US. It finds that while grocery stores make up more of the social conversation, discussions around farmers markets are more positive. Farmers markets are seen as supporting local farms and offering organic, fresh options at reasonable prices. In contrast, grocery stores are sometimes criticized as being unaffordable or lacking healthy options. The document also examines trends around eating in versus dining out, finding that conversations about home-cooked meals increased in 2016 and were associated with more positive sentiment than discussions about dining out or takeout.
This document analyzes social media data to uncover consumer trends in health and wellness in the US. It finds that while grocery stores dominate the conversation, farmers markets elicit more positive sentiment as they are seen as supporting local farms and offering organic, fresh options at reasonable prices. Whole Foods accounts for over half the social mentions of grocery stores. The document also examines trends around eating in versus dining out, finding that while dining out was discussed more until 2015, eating in is now discussed more and associated with more positive sentiment around family time and healthy eating.
The document analyzes social media data to uncover trends in health, entertainment, technology and transportation in the US. Regarding health and wellness, it finds that while grocery stores dominate conversation, farmers markets elicit more positive sentiment. It also discusses popular topics like organic and local food, and finds that while eating at home is discussed most positively, dining out and delivery trail behind. Common fitness trends like Zumba are declining in conversation while other activities rise.
In April 2016, Singapore hosted the first ever Food Vision Asia event. Food Vision Asia focused exclusively on this high growth market and the challenges it faces as increased consumer buying power drives its consumer’s appetite for a diet predicated on ‘world food’ choice and variety.
The specialty food industry hit record sales of $120.5 billion in 2015, with retail sales growing nearly 20% from 2013-2015. 58 out of 61 specialty food categories saw growth over those years, with Eggs and Refrigerated RTD Tea and Coffee more than doubling. Independent retailers are keeping pace with and even slightly outgrowing major chains. Millennials are influencing the industry by preferring unique, storytelling products and smaller store formats that allow for more personal shopping experiences.
PepsiCo Corporate Strategy Recommendations (SI432 Corporate Strategy)Yi Zu
PepsiCo should pursue four key adjacency moves to grow its business:
1) Introduce healthy variety snack packs combining its brands to meet growing consumer demand.
2) Form a joint venture with Chinese vending machine company Ubox to expand into China.
3) Divest its underperforming soda brand Sierra Mist to focus on stronger brands like 7UP.
4) License its snack brands to foodservice businesses like Buffalo Wild Wings to increase share of wallet.
This document contains the menu and branding ideas for Pizza Hut's Team 118. It includes a variety of new pizza options with creative names like "Skinny Slice Pizza", "7-Alarm Fire", and "Buffalo State of Mind". The menu showcases fresh and bold ingredients like spinach, cherry peppers, sriracha, and pretzels. It aims to satisfy millennials' demand for adventurous flavors. The document also discusses Pizza Hut's goals to be the top choice for digital ordering and reach 75% of orders online/mobile by the end of 2015.
Sweetgreen is a fast casual salad restaurant founded in 2007 in Washington D.C. that is expanding to London. The summary outlines Sweetgreen's background, target audience, promotional strategy, and schedule. The target audience is working professionals in London ages 25-45 who value health, sustainability and convenience. The promotional strategy utilizes social media, mobile apps, ads on buses and the tube to increase brand awareness and loyalty. The schedule runs promotions from March to September 2016 to achieve objectives of social media followers and mobile app downloads.
Yum Brands just launched a review of KFC’s $220 million media business. WPP’s MEC has handled media duties for the brand for over a decade but opted not to participate in the review. According to Kantar Media, the fast food brand spent around $55 million on measured media during the first quarter of 2016, down from $56.5 million over the same period last year.
Grab and go trends how to enhance your offer 2017Rachael Sawtell
This document discusses trends impacting grab-and-go food options and how to enhance offerings. It covers key drivers like freshness, speed, and customization. Sandwiches are a key component and trends include international, comfort food, and vegetarian/vegan options. Packaging plays an important role in presentation, branding, and sustainability. Effective labeling informs customers and meets regulations. Environmental challenges include waste diversion and regulations, which compostable packaging can help address. Understanding materials, customer insights, and best practices can help operators get grab-and-go options right.
The Forecast // Millennials & Food is the second edition of a series of consumer trends & insights reports. This sample is an overview of Millennial consumers' attitudes towards their food and what responses are offered by brands and companies to cater to these new needs.
The U.S. Food Consumer: Presentation for ProMexico on today's trendsLina Bush
An economic look at food spending across the U.S.A. this presentation by The Food Institute details real-dollar expenditures at restaurants and various grocery stores. Discover where consumers are finding food products and how they decide to purchase these goods in today's economy.
Grab and go trends: how to enhance your offer (Menu Directions Culinary Works...Rachael Sawtell
As the world gets busier the demand for food on-the-go is set to grow and thrive. This presentation covers everything you need to know about this increasingly important sector; providing key market insight to demonstrate how operators can maximize grab and go opportunities by staying ahead of the trends, right though to packaging material options and waste management issues.
Growth Of Fast Food Industries In India Vinu Arpitha
The fast food industry is ubiquitous and has adapted to changing consumer tastes. It is also known as quick service restaurants that focus on consistency, affordability, and speed. Fast food originated from street vendors in ancient times and emerged in India in the 1990s. Major players like Domino's, McDonald's, and KFC now dominate the Indian market which is growing rapidly. While fast food is cheap and convenient, it is also unhealthy; however, restaurants are responding by offering healthier options and improving operations.
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
1. Foodservice Solutions®
Steven Johnson - Grocerant Guru®
SJU Food Summit 2015
“Fresh” Thinking
in Food Marketing
October 13, 2015
Food Quality Never Takes a Step Backward
Exploring expanding points of fresh food
competition and opportunities.
Consumers Like Eating-Out when Eating-In
3. Executive Insights
Value Retailers continue to
garner market share (Fresh
Format & Dollar stores
winning)
Grocery consolidation & trip
erosion continue
Rite Aide, CVS, Walgreens
customer expansion grabbing
“quick” trips
Restaurants sales of Take-Away
continues to rise
Start-up’s from Meal-Kit’s to
Delivery companies are well
funded.
4. Executive Insights
Time is the true commodity
Customer outcomes are more
important than products
Fresh food fast is the only
difference between profitable
differentiation & commodity
competition
Price = Transparency
5. A Danish Philosopher
“Life can only be
understood backwards;
but it must be lived
forwards.”
- Soren Kierkegaard
17. Amazon Marketing Power
“Time is the true commodity and only
Amazon really gets that”
Source: Lee Peterson, EVP Brand Strategy and
Design WD Partners
All Food Products are Commodities
Price, Value, Service, Equilibrium is resetting
Source: Foodservice Solutions®
Amazon Prime, a yearly subscription
service with 50 million consumers
Source: WSJ, WD Partners
18. It’s About Time
1940: Home Cooked 150 Minutes
2000: Average time spent inside
McDonalds was 11 minutes
Today: Home Cooked Meal In Less
than30 Minutes
74% of All QSR meals Drive-Thru
1 in 3 men spend 15 min or less a
day on food prep
Source: National Restaurant Association, Foodinsights.org
19. How much time to Consumer take to prepared Dinner each night?
It’s About Time
Source: How America Eats – The Hartman Group
20. It’s About Time
EVERYDAY
At Noon 83.7% Do not
know what’s for Dinner
At 4:00 PM 68.7% Still
Don’t know What’s For
Dinner?
Source: Foodservice Solutions / Walgreens
21. Michael Porter
“Industry boundaries are
expanding, and they can expand
even more. We’re going to see a
combination of barriers to entry
going up and the opportunity for
disruption going up
simultaneously.”
Source: Michael Porter. FoodInsights.org, 2015
22. Looking Ahead
50% of Americans Over the Age of
18 are Single
Nearly 50% of all eating occasions
are alone
Only 31% of dinners were made
from scratch
Six in 10 dinners were planned
within an hour of eating
Source: US Census, Hartman Group
23. Price Matters
“Poor people must
save, rich people like
to”
ALDI believes that they are purveying a
universally exportable price message to
the world
Source: WSJ. FoodInsights.org, 2015
24. Price Matters But How Much?
The average cost of a restaurant meal per
person in 2014 was $6.96; the estimated
average cost for an in-home prepared meal
was $2.31
All the while the U.S. Census Bureau
announced foodservice spending exceed
grocery spending for the first time ever.
Note: It did not include spending at ‘big box club stores’
Taste came in first but Price came in second
at 68% in a 2015 IFIC poll. Quick service
restaurants represent 78% of total restaurant
industry traffic.
Source: The NPD Group, IFIC, US Census Data
25. Don’t Be Static... Evolve.
Consumers are Dynamic
not Static.
Brands must be as well.
26. Pizza Hut
Opened first store in 1958 by
1966 Pizza Hut had 145
restaurants serving pizza,
lasagna, salads, all walk in sit
down table service dining.
Source: Pizza Hut 2015
27. Pizza Hut
By 1968 Pizza Hut had 301
units open. 500 units open
by 1970 and 1,000 open by
1971 and Pizza Hut was the
largest Pizza Chain in the
world. All walk in restaurants
with table service.
Source: Pizza Hut 2015
28. Pizza Hut
By 1973 Pizza Hut had 2000
restaurants open. In 1977
they had 3,000 restaurants
open and things were
changing.
Pan Pizza was introduced.
Source: Pizza Hut 2015
29. Pizza Hut Time for Change
In 1983 boundaries were
coming down. Pizza Hut was
expanding this time
introducing delivery but in
Australia.
Source: Pizza Hut, 2015
30. Pizza Hut Kept Moving
By 1986 Pizza Hut had 5000
units with the conversion to
delivery only drove sales and
profits, reduced time and cost
to open new units and in
1988 6,000 units.
Source: Pizza Hut, 2015
31. Pizza Hut
Today 15,000 units with less
than 50 full service
sit down restaurants in
the world.
Source: Pizza Hut, 2015
33. Evolving Pizza
Americans spend 37 billion a year on pizza
Households eating frozen pizza dropped between
2010 - 2014, and the percentage of households
that ate a lot of frozen pizza dropped 15%
About 1 in 8 Americans eats pizza any given
day
Pre-teens eat about two times the national
average
60 years old eat about half the national
average
More than ¼ boys between 6 and 19 eat
pizza every day
Girls between 6 and 19 eat more pizza than
any category of guys
Source: USDA, Packaged Facts
34. Things You Might Not Know
The number one new food product
launch in 2014 was Lunchables
(Ready-2-Eat), Uploaded with 87%
distribution and $143 Million in
Sales.
Fully 21% of Starbucks transactions
in stores are
done by Phone.
Source: 2015 Fare Conference, Starbucks Q3 2015
35. SNAP Status Quo
ONE QUESTION:
Compelled to buy to Want to Buy?
SNAP average transaction is $23
75% of SNAP participants have to spend
their own money to buy food
In 2005 , 25,628 participants in SNAP vs
46,537 in 2014
The SNAP shopper is moving from paper
coupons to digital and online
Source: USDA, IRI 2015 Summit
36. Price, Value, Service Equilibrium
Consumers are resetting the Price, Value, Service
Equilibrium.
Here is Foodservice Solutions® formula:
(Mobile Access + Digital Payment +Delivery) X (Price + Food Quality
+ Speed) = Value
Incremental Value:
Constantly Changing Menu (Seasonally / Sustainability with
Creditability).
Source: Foodservice Solutions®, 2014
37. Attribute
Outlet
#
1216
Parking
Lot
Food
Visual
Appeal
Smell
Oder
Aroma
Customers
Like
Me
Temperature
Taste
Restaurants
QSR, FC, C, FS, Fine
178 8.5% 7.1% 9.1% 9.5% 9.6%
C-Stores
7-Eleven, Sheetz, QC, Wawa,
Rutter’s etc.
369
7.8% 6.2% 8.8% 7.4% 9.5%
Grocery
Wal-Mart, Publix, Aldi WinCo,
Safeway, Whole Foods etc.
550 4.7% 5.1% 6.2% 7.5% 6.1%
Drug & Liquor
Pinkies, Duane Reade,
Rite-Aid, Walgreens etc.
48
6.8% 8.2% 8.4% 8.5% 8.8%
Non-Traditional
Nordstrom’s, Food Trucks,
Hello Fresh etc.
71
NA NA NA 9.6% 9.7%
Grocerant Scorecard
38. Grocerant Scorecard
Attribute
Outlet
#
1216
Price Delivery Catering Digital
Payment
In Store
POP
Restaurants
QSR, FC, C, FS, Fine
178
7.4% 9.4% 7.6% NA 9.5%
C-Stores
7-Eleven, Sheetz, QC,
Wawa, Rutter’s etc.
369 8.9% 5.4% 3.8% NA 7.9%
Grocery
Wal-Mart, Publix, Aldi
WinCo, Safeway, Whole
Foods etc.
550 6.4% 6.5% 4.4% NA 1.1%
Drug & Liquor
Pinkies, Duane Reade,
Rite-Aid, Walgreens etc.
48 9.0% 9.1% 6.64% NA 3.5%
Non-Traditional
Nordstrom’s, Food Trucks,
Hello Fresh etc.
71 NA 9.6% 2.7% NA 2.1%
51. Summary
Consumers take advantage of
options
Grocery channel shopping frequency
continues to decline
Value retailers posting penetration &
frequency gains
Everyone purchases in multiple
channels
Consumer trends can drive growth
52. Summary
RETAILERS
Competition is going after your
shoppers & their shopping trips
Invest dollars to re-invent yourselves!
Grocerant Fresh Format is on top of
key consumer trends
MANUFACTURERS
Capitalize on channel shopping
retailer diversity through expanded
distribution
If you don’t, a competitor will!
53. Summary
Price = Transparency
Time is the True Commodity
Customer Outcomes are more
Important than Products
Fresh Food Fast is the
Difference Between Profitable
Differentiation & Commodity
Competition
54. Grocerant Guru™
Steven Johnson
Grocerant Guru™
Foodservice Solutions®
Tacoma, WA
253.759.7869
www.FoodserviceSolutions.us
THE GROCERANT NICHE
Fresh Prepared
Ready-2-Eat Heat-N-Eat
“ITS ABOUT TIME”
Editor's Notes
The grocerant niche continues to evolve. Ready-2-Eat and Heat-N-Eat fresh prepared food continues to drive change at the retail level driven by customer migration. Note: Food Quality Never takes a step back. It is important to remember that many food retails jumped on the HMP bandwagon in the mid-1980’s and early 1990’s only to miss the opportunity because they focused on coat and did not understand the customer, and/or foodservice and they had never been really in the Meals Business. Today many legacy grocers fail to understand the opportunity for day-part meals. Today, traditional grocery stores still aren’t in the meals business. More important thay do not understand the need set of the consumer. Food quality never takes a step backwards and Consumer are Eating-out while Eating-In. Think about Foodserivce Solutions The 65 Inch HDTV Syndrome.
A key point is that many food retailers jumped on the HMR bandwagon in the 1980’s only to miss the opportunity because they focused on costs and did not understanding the customer and/or foodservice.
Many legacy grocers fail to understand the opportunity for day-part meal opportunity solutions because they aren't really in the meals business.
Looking A Customer Ahead The Grocerant Niche is “ Fresh Food Fast that means It’s About Time” It’s about thinking Your Customers First! www.FoodserviceSolutions.us
Driven by increased demand and customer migration from cook from scratch to Ready-2-Eat and Heat-N-Eat fresh prepared food everyone from Soccer Mom’s to Senior Citizens are putting pressure on retailers for fresh. Consumers prefer Eating-Out while Eating-In. All retailers are in a fierce battle to garner a larger share of stomach.
Eating-Out while Eating-In can be found at the intersection of the consumer, technology and Foodservice Solutions 5 P’s of Food Marketing Product, Packaging, Placement, Portability, Price that provide a simple but extremely powerful formula for driving sales successes. All the while retail food sales competition is expanding. Driving ever greater Mix and Match bundled meal options and new points of distribution for consumers.
Are you Looking A Customer Ahead? Are you doing what you have always done and doing the same way? Why?
U.S. consumers have a desire for variety which continues to grow. Simply put consumers eat everywhere. With variety comes discovery of new avenues of distribution, products, and packaging.
These new Distribution channels for Ready-2-Eat and Heat-N-Eat fresh food continue to evolve. Back in the day Grocery stores needed only to be watchful of other Grocery retailers, but those days are long gone. Every meal can be a branded meal with added value.
Today, Grocery retailers are facing huge competition from other retail channels including restaurants, Drug stores and Online Meal Kit companies.
Convenience stores have been the retailer which have been the most aggressive expanding fresh food offerings, locations and messaging. C-stores have re-invented themselves putting increased pressure on restaurants, grocery stores.
All fresh food retailers must re-evaluate store formats trying not to get locked into ‘footprint malaise’ or a merchandising strategy of a bygone era. Even more important manufacturers need to re-think how they package and ship products. Simply changing the label to read NEW does not mean fresh. How can manufactures recreate a branded product with identity as a fresh product?
Retailers must realize that no longer is competition limited within your specific channel. Manufacturers that ignore alternative fresh channels will likely find themselves at a competitive disadvantage.
Consumers buy and consumer food from every sector. Are you getting your share? Where else can you sell your food? Are you selling dinner meal kit solutions? Do you have Ready-2-Eat and Heat-N-Eat that can complement a family dinner as a meal component? Why Not? GrocerantGuru.com
1 Million Restaurants, 37,000ish Grocery ? The Paradox of Choice? How many choices do they have before they choose your brand? The traditional SNAP qualifying paradigm. Are Grocery retailers doing all that they can to take advantage of their ability to drive immediate trips through more conveniently oriented store layouts or in merchandising of Ready-2-Eat and Heat-N-Eat fresh prepared food? How can Mix and Match meal bundling drive both traffic and loyalty? O’ and by the way that is 25+ restaurants for every 1 grocery store? Kinda makes one wonder about the logic of the “Frozen Food Court” in Grocery Stores?
The SNAP Program is diminishing in value, aka the reduced government subsidy to legacy CPG food retailers will be disruptive. McDonalds, Wendy’s, Taco Bell and others are Aspirational Brands for those on SNAP. Can your C-store or Grocery stores out brand McDonald’s in the Ready-2-Eat and Heat-N-Eat Grocerant fresh prepared food space? The Legacy SNAP qualifying paradigm is evolving is your brand evolving to maintain those customers?
Guess what? Restaurants are not garnering all of your customers? So who is? Amazon, Hello Fresh, Plated Munchery? Overall: restaurant sales overall remain lower than pre recession and many brands are in deep "reactionary" footing; creating an opportunity for manufactures and marketers. Driven by increased demand and customer migration from cook from scratch too Ready-2-Eat and Heat-N-Eat fresh prepared food everyone from Soccer Mom’s to Senior Citizens are putting pressure on retailers for fresh. All retailers are in a fierce battle to garner a larger share of stomach.
Do you think you know all about your competitors while you are in a battel for share of stomach? It’s all about time for the consumer. This chart shows total sales from the Chain restaurant sector for Take-Out , Take-Away, fresh food for immediate consumption, 57.8% of all chain food sold! That’s a big number!
Now remember that 57.8% number. Now lets look at Dollars spent grocery vs restaurants and bars? Let me ask you, after reviewing the last two slides do consumers want to go home and cook from scratch? Do you know what the check average is at McDonalds, KFC, Taco Bell, or Wendy’s? Choice is fresh fast food. Legacy Grocery stores have the ability to leverage mix and match meal component bundling utilizing the deli as a catalyst. Nielsen found that For the vast majority of shopping trips, consumers are too busy to spend much time shopping, as almost 70% of all-outlet trips are small or immediate need trips.
Now we can see from this chart represents relative intent when consumers are not buying Ready-2-Eat and Heat-N-Eat Fresh Fast Food, increasingly they are opting for Heat-N-Eat fresh prepared food. Why it saves time. There are now more points of fresh food distribution with a greater variety of quality offering at competitive prices. Nielsen found that For the vast majority of shopping trips, consumers are too busy to spend much time shopping, as almost 70% of all-outlet trips are small or immediate need trips. Amazon can Delivery those items in 15 cities today in under an hour. Can you?
Mix & Match meal component bundling = price, convenience ad freshness. Think Foodservice Solutions FIVE P’s of Food Marketing Price, Portability, Packaging, Product, Placement. Retailers can leverage mix and match bundling to drive sales frequency think AMAZON Prime.
Ok we are back to square one. Are you doing what you have always been doing and doing it pretty much the same way? Why? Remember the Paradox of choice? Your competitors are evolving faster than ever before. Are you Looking A Customer Ahead? Or are you looking more like yesterday than tomorrow?
No matter how you look at it change is underway. We will look at Restaurant change is just a minute as success clues can be found by companies that at times are even forced to change.
Are you still relying on customers standing in line buying high margin items on impulse? Do category managers drive sales or do they document sales? Do you have a food merchant on your team? Do you have a merchant on your team?
Without a merchant or a food merchant the only true commodity is time. Restaurants save consumers the time to plan a meal, buy ingredients, cook the meal and clean up? How is your company saving consumers time? After Time Everything else is a Commodity.
Tracking how much time it took to prepare a meal is nothing new. What is new is the number of start-up food space companies that think time is the critical point of differentiation for them within the retail food space.
Let’s look back again. 39% spend less than 30 minutes, cooking dinner, 68% spend less than 40 minutes, and 84% less than 50 minutes per night. Time is the commodity valued most. Fresh is next!
Clearly the United States is not filled with dinner planners. We have been tracking these numbers since 1997 and they have moved, however today there are fewer planners than ever before. Interestingly what asked if they worry about what’s for dinner 90% say NO. Why Choice its not a problem to obtain a dinner solutions that everyone in the family will buy into.
People not technology put limits companies. The mind-set of start-Up’s today is disruption. The mind-set in many legacy chain restaurants, chain grocery stores is surviving what the competition throws at them and the next quarterly report. Is your Mind-set dynamic or static are your goals looking like yesterday or next year?
Just how important are legacy metrics? Do you still report “basket size or check average” why? When the customer evolves your metrics must evolve. Ready-2-Eat and Heat-N-Eat fresh prepared food drives customer frequency? Is customer frequency important to your brand?
Price helped drive the success of Walmart at one time. They are now no longer the low price leader in the minds-eye of the consumer. Aldi is the fastest growing grocery retailer in the US. Why they rely on a different sent of metric’s including price and limited assortment all bundled to save the consumer Time and Money. Time is the treu commodity the price and food quality are the next two attributes valued the most.
Remember the percent of off premise food sold at all chain restaurants it is 57.8%. All that said and done, let’s review Time is the most valued commodity, and Taste and price are attributes.
Are you an O’but that is Starbucks executive? Starbucks customer of today was once your customer? Did you every wonder Why? For the first 20 years Howard proclaimed not food, no food ever! Starbucks logo evolved with the brand from black and white to borderless, from coffee, too book’s, music, movies food, meals, and now liquor. I bet many of you in here sell Starbucks products in your retail outlet don’t you. O’but that’s Starbucks and you are not! Why? Amazon is selling Amazon branded Beer in C-stores. Where are you selling your branded products?
The Foundation of success and change was cultivated from 1958 and continues today.
In 1971 Pizza Hut was the largest Pizza Chain in the World, know for the red roof, inside dining, many units were testing salad bars and yes lots of Pizza
The undercurrents of change were brewing, baking, and balking on the streets of the US during the late 60’s and early 70’s. An upstart called Domino’s pizza was scoffed at by industry insiders, Wall Street, Pizza Hut and simply dismissed as “delivery only” . That’s not who Pizza Hut was. Pizza Hut was a restaurant, proud, and the largest Pizza chain in the world.
However, when the world changed, Pizza Hut did not get stuck in ‘footprint malaise’. Pizza Hut stepped and evolved once again.
By 1988 the ‘Red Roof’s” were beginning to become hard to find.
Today, there are less than 50 Red Roofs left. Pizza Hut continues to evolve around the world and in the US.
Note Pizza Hut is part of Yum Brands. What’s next for Pizza Hut? Will they invest become the first restaurant to invest $1 Billion in autonomous driving cars? Will they out-source delivery to Amazon Drones? Will they invest in a Drone manufacture? Success does leave clues and I suggest you keep an eye on Pizza Hut.
Demographics matter for the FIRST TIME EVER Girls eat more pizza than Boys! That’s big that’s change! Watch this space. The power of Pizza today continues to drive change.
Both Hand Held not odd or uncommon it all about Fresh and Fast.
As the minimum wage continue to be driven up around the country those eligible will decline as will the dollars. Where will those customers migrate too? Do you think they want to cook from scratch? Do they want to do dishes every night? The Share of Stomach is about to evolve once again.
Enough said. The Price, Value, Service Equilibrium has evolved to a new platform. Fresh Fast, Hand Held, Meals or meal components with Portability.
Grocery stores lag, Non traditional Wins
Grocery stores lag, Restaurants win. Digital Payment speeds up service aka SAVES TIME. Fresh and Fast Pop? In Grocery Ha
This chart is important it is all about LABOR and how many people are need to get the job done. Foodservice Solutions® industry leading labor metrics tool evaluate 10 attributes that drive success in each category breakfast, lunch, and dinner.
Where are you headed? Are you Different? Are you Better? Are you Cheaper? If your are not growing you are dying? Think about your retail food sector then think about your brand. Are you growing points of distribution? Sales, Year over Year Customer Counts? If not? Why
Fresh Food Fast Portability is key! Is Packaging the new branding power vehicle? Sheetz, Wegmans, Freshii, Green Zebra Grocery, Wawa, Eataly, The Grocerant Guru™ thinks so.
While Price equals transparency. Fresh has the halo of ‘better for you’ that is a key driver of customer adoption.
None of these companies is thinking about survival or the next quarters conference call. They all are thinking about being PANTY BUSTERS, FOOD INDUSTY DISRUPTORS. They are well funded, garnering trial, and many garnering adoption. Now add 3 billion that Aldi plans to spend over the next three years and 4 billion Lidl is planning on investing in the US and I ask will $8.36 billion change the face of food retail in the US? I don’t know but I do know its one Hell of a start and the largest amount ever targeting one industry sector in a very short time frame. Are you still planning to do the same thing you have always done?
My icon, industry mentor and no Grocerant niche presentation would be complete without mentioning him. Years ago when we worked together at Fuddruckers he explained why he was selling fresh produce inside the restaurant. While that may have been to early for restaurant customer adoption at Fuddruckers and other restaurants it was not a few years later at Eatzi’s. Where he is sells produce differently. Did I say that Eatzi’s was where I coined the term Grocerant?
Sales success meals giving the customers what they want and how they want it. Look A Like is not a bad thing.
Meal Kit’s are Pantry Busters and Training wheels for millennials. What’s next in this space Meal Kits for the Middle!
Ready-2-Eat Fresh Food is the Halo that can sustain sales. Restaurants in grocery stores while interesting are not proving the ‘lift’ once desired. That is simply because they did not understand the Sales per square food for chain restaurants is within 10% of that of traditional grocery stores? So do what you do best simply do it better!
This type of ad works but only if it is vertically integrated and consistently incorporated.
In 1927-1935 Walgreens was the largest restaurant chain in the United States. Walgreens ‘counters’ were friendly, fast and famous. Walgreens has a history of success selling fresh food.
Walgreens understands change, is evolving and garnering customer adopting.
Now it time to step back and summarize what this information means and the impact it has on how retailers and manufacturers go to market in the coming years.
We have seen, consumers have a wide array of channel options and they clearly take advantage of their options and value time over price and taste.
The Traditional Grocery channel continues to be impacted by declines in shopping frequency.
The customer is dynamic not static and when the customer moves retails must move with them. The demographics and shopping behavior of channel shoppers is inclusive across all channels.
Successful retailers will be those who use this information to target growth via advertising, merchandising and promotional activities. Successful manufacturers will be those who help their retailer customers and themselves new branded channel-specific targeting of fresh food focused products and promotions.
First, recognize that alternative channel retailers specifically internet companies are coming after your share of stomach /customers and their shopping dollars that means grocery, C-store and restaurants all retailers must be prepared for retailoring tomorrow not yesterday.
You must invest dollars to just like Pizza Hut you must re-invent yourselves and give consumers a reason to come back to you or to attract new customers into your stores. You must strive for contemporized relevance; by staying on top of consumer trends to drive top-line growth.
Never forget your current customer are your best customers and are very important. They account for the lion’s share of any retailer dollars and replacing the most loyal customer is not an inexpensive proposition.
Consumers are informed today not fooled, focus your efforts away from category managers placing more focus on retail food merchants, merchandising, and digital messaging. Remember Price = Transparency. Time is the true commodity Think about what customer do, how they eat, where they eat not what you do or what you have done. Successful customer outcomes are a result of understanding how consumers are evolving. Grocerant niche Ready-2-Eat and Heat-N-Eat fresh food fast continues to drive top line growth and bottom line profits in every sector of food retailing today. It is the difference between profitable differentiation and commodity competition
Remember Lead, Follow or Painfully Fade Away, Thank you.