Sunday, May 28, 2017

Maple Leaf Market ‘Better-for-You’ Grab-N-Go

Regular readers this blog know that the ‘halo’ of ‘better-for-you’ continues to drive foodservice customer adoption.  The team at Tacoma, WA based Foodservice Solutions® has documented companies the ilk of Everytable, Green Zebra Grocery and others as they expand the grocerant niche filled with ‘better-for-you’ fresh prepared food.  Today you can add Maple Leaf Market to that list.  
Maple Leaf Market  is one of the ‘Next-generation’ of chain retailers that are targeting grocerant niche Ready-2-Eat and Heat-n-Eat fresh prepared food that healthier, fresher, faster than most existing retailers.  Central New York-based Oneida Nation plans to introduce Maple Leaf Market, its it is a convenience store brand that focuses on fresh, made-to-order food. Maple Leaf  will emphasize healthier grab-and-go meal and snack offerings made with fresh ingredients and freshly brewed gourmet coffee.
Currently the plans call for five Maple Leaf Market locations within the next two to three years with construction on the first store, is set to begin this month (May 2017) with a grand opening planned for the fall.
Ray Halbritter, Oneida Nation representative and Oneida Nation Enterprises CEO  stated "We are constantly evolving our businesses as the needs and lifestyles of our guests change,"…"Combining a convenient one-stop-shop experience with fresh made-to-order food, Maple Leaf Market will fulfill the needs for our always-on-the-go guests moving forward."
Leveraging success Maple Leaf Market's menu of fresh sandwiches, soups, salads, pastas and more will be developed by the culinary team from the Nation's Turning Stone Resort Casino. Snacks will include fresh-cut fruits and vegetables with freshly brewed gourmet coffee.  Yet there is more Maple Leaf Market will offer grocery and essential items, competitively priced gasoline, and a variety of imported and domestic beers.

Is your retail brand Looking A Customer AheadInvite Foodservice Solutions® to complete a Grocerant Program Assessment, Grocerant ScoreCard, or for product positioning or placement assistance, or call our Grocerant Guru®.  Since 1991 www.FoodserviceSolutions.us  of Tacoma, WA has been the global leader in the Grocerant niche. Contact: Steve@FoodserviceSolutions.us or 253-759-7869

Saturday, May 27, 2017

Is Grocery Store Grocerant Takeout the New Fast Casual?


Foodservice retailers understand the universal undercurrents driving the fast evolving food customer migration.  Foodservice Solutions® Grocerant Guru®, Steven Johnson identified, quantified, and qualified the 10 ten undercurrents and here are the top three:

1.       Desire for expanded exposure to flavor via new international flavor profiles and a lack of a cooking skill-set to prepare those meals.
2.       Consumers are increasingly strapped for time and have opted not t eat inside restaurants as much as they once did.
3.       Today casual-dining chains have evolved to the point that takeout is the only traffic in that business that’s growing.

On the flip side grocery store fresh prepared food from the service deli and deli sections has enjoyed great growth.  For many consumers grocery stores delis have becoming What’s For Dinner food destination of choice.  The ability to find complete Ready-2-Eat and or Heat-N-Eat fresh prepared meals and meal components has created a platform that consumers are finding increasing inviting.
Grocery Stores have the upper hand here according to Foodservice Solutions® Grocerant Guru® and they have the experience, desire, and product mix to leverage for the all-important mix and match meal bundling that consumers have come to rely upon to serve the ‘perfect family meal.
In fact in the Food Marketing Institute’s  “Power of Fresh Prepared/Deli 2017” report found that ”Freshly prepared heat-and-eat solutions” top list of  consumer solution types with “Prepackaged but freshly cooked items that can be reheated easily draw the greatest interest at 38 percent”.  That is the restaurant fast casual conundrum.

What’s your conundrum? Interested in learning how Foodservice Solutions 5P’s of Food Marketing can edify your retail food brand while creating a platform for consumer convenient meal participationdifferentiation and individualization? Email us at: Steve@FoodserviceSolutions.us or visit:  www.FoodserviceSolutions.us for more information.


Friday, May 26, 2017

Doc Popcorn Throws a Strike in Atlanta

Talk about a hot concept that is expanding with customer relevance let’s talk Doc Popcorn, the world’s largest popcorn franchise retailer.  Doc Popcorn opened its first location in a Major League Baseball stadium, the Atlanta Braves’ SunTrust Park.  Foodservice Solutions® Grocerant Guru® stated “high foot traffic and a small footprint are a perfect balance to drive top line sales and bottom line profits.”

Jared Downs and Rudy Cook Doc Popcorn franchisees via of Innovative Concessions Enterprises, LLC, opened the new location just inside the main entrance from The Battery Atlanta. Cook started the company in 1989 as a frozen lemonade slush manufacturer.

Cook and Downs have expanded their concessions business to 3,200 accounts, 400—500 special event sales like PGA Tour Events and NASCAR Series races, distribution and retail. Downs joined the business in 1998 and helped lead the first franchised distribution arm for Dippin’ Dots, innovator and market leader of flash-frozen ice cream.

We are talking success here with hand held food for immediate consumption both Cook and Downs understand the growth in the niche and how to garner a larger share of stomach focusing on customer migration trends, and food consumption trends. 

Fine-Food Fast food the pair owns three Dippin’ Dots mall locations, one Doc Popcorn mall location, and six Dippin’ Dots kiosks within SunTrust Park. They previously owned Dippin’ Dots locations in the former Braves stadium.

Cook stated  “SunTrust Park’s foodservice management was excited to introduce Doc Popcorn and see what the product could do for the ballpark’s popcorn sales. We’re thrilled to bring this gourmet popcorn to fans at the stadium, and we can’t think of a better way to spread smiles than with the delicious aroma of Doc Popcorn’s fresh popped flavors popping as guests walk in,” … “We offer a more unique popcorn experience than the typical concession stand popcorn, so we knew we had to get it into the Park and let guests decide for themselves. Given the favorable response, we envision adding more locations in SunTrust Park in the near future.”

Doc Popcorn is a better-for-you snack option in the minds-eye of the consumer. The halo of ‘better-for-you’ Ready-2-Eat fresh prepared food can be found nearly anywhere in the US.  Where are you selling your fresh food?


Success does leave clues www.FoodserviceSolutions.us  is the global leader in grocerant niche business development.  We can help you identify, quantify and qualify additional food retail segment opportunities.  Has your company had a Grocerant ScoreCard completed, Grocerant Program Assessment, or new Grocerant niche product Ideation?  Want one?  Call 253-759-7869 Email: Steve@FoodserviceSolutions.us

Thursday, May 25, 2017

Grocerant Fresh Food Growth Drives Disruption

Consumer migration from legacy CPG products, legacy grocery stores, filling the pantry has hit an ebb and the preference for Grocerant niche Ready-2-Eat and Heat-N-Eat fresh prepared food is now leading according to Tacoma, WA based Foodservice Solutions® Grocerant Guru®, Steven Johnson.
The undercurrent foodservice battle brewing is one for Share-of-Stomach as the lines between Restaurants, Convenience stores, Grocery stores, meal component channels grow ever thinner and the battle for top-of-mind intensifies.
Meal Kit’s, Meal Delivery, Restaurant Advance ordering Pick-Up stations, Food-trucks, and Kiosk at farmer’s markets are all full of customer relevance, authenticity  expanding consumers’ options for buying food away-from-home
Last year (2016) foodservice Ready-2-Eat and Heat-N-Eat fresh food generated more than half of food industry sales, exceeding grocery by 1.2%, according Acosta. The NRA’s forecast for U.S. foodservice is outpacing inflation with more than 5% expected gains as consumers face lower food and fuel costs.
The halo of ‘better-for-you’ encompassing fresh prepared meals and meal saving consumer time empowering choice in mix and match components is another leading factor driving customer adoption according to Johnson as outlined at our Grocerant Meal Mash-Up last week during the NRA show. 
A new report from Mintel shows “79% of sandwich-buying consumers are willing to pay more for premium sandwiches. And seven in 10 say they want high-quality sandwiches made with all-natural ingredients.” Clearly the ‘halo’ includes hand held food for immediate consumption.
That same ‘halo’ extends to “Hot food offerings are an integral part of convenience store foodservice with nearly nine in 10 consumers (88%), surveyed in 2016 by Technomic, stating they buy hot food items at c-stores, and purchasing is up, with 44% claiming to buy hot foods more often than last year.”
So are you wondering if Grocerant niche Ready-2-Eat and Heat-N-Eat fresh food is still booming take a look at this VideoMining study that “demonstrated food-to-go boosts the average transaction in convenience stores by more than 14%. Sales increase by more than 19% for evening/late night baskets.”
Most legacy grocery stores lack authenticity within their offerings in the grocerant space. Many legacy grocery stores excelled at being all things for everyone back in the 1970’s, 1980’s, and 1990’s however that was a strategy that worked yesterday is not working today and will not work tomorrow. 

What’s the problem with the grocery sector they lack a cohesive grocerant strategy.  What they have done is ignore or deny the core values of the grocerant niche and simply thrown a plethora of tactics into an existing footprint and new locations as if grocerant niche products were a new CPG product.  We all know how many CPG products don’t work out.

Individually most of tactics have some merits but when bundled together they do not create an avenue for customer migration but rather they create a highway without a reason to stop.    Consumers are not blurring the line between Grocerant niche Ready-2-Eat and Heat-N-Eat fresh food so please retailers quite trying to make grocerant offering a CPG product. That CPG mind-set has been an Achilles heel for many trying to regain customer adoption. If you do you risk continued decline in market share.


Are you trapped doing what you have always done and doing it the same way?  Interested in learning how www.FoodserviceSolutions.us can edify your retail food brand while creating a platform for consumer convenient meal participationdifferentiation and individualization?  Email us at: Steve@FoodserviceSolutions.us or visit:  www.FoodserviceSolutions.us for more information.

Wednesday, May 24, 2017

Subway Branding the Sweet Sounds of Success

Success does leave clues and Subway the world’s largest restaurant chain is expanding the value of their brand messaging this summer with music, food, fun, and consumer interactivity and Foodservice Solutions® Grocerant Guru® believes that is a very good way to expand the ‘halo of better-for-you’ beyond the four walls.
This summer Subway, will be serving free mini sandwiches, among other goodies and experiences, at five music festivals.  From May to August, Subway will take an interactive lounge known as “The Green Room, baked by Subway” on a roadshow to festivals, starting with this past weekend’s Hangout Music Festival in Gulf Shores, Alabama.
The Green Room baked by Subway, is a restaurant, a performance space, and a lounge, “it will bring a “backstage” experience to the front of the house for all festival goers. Featuring live acoustic and DJ sets, meet-n-greets with artists and semi-famous internet people, a live-stream of mainstage performances, virtual games, prizes, sweet amenities like cookie-flavored lip balm (no joke), and free mini sandwiches, festival-goers can chill out and recharge however they please.”
The Green Room is about much more than FREE MINI SANDWICHES (and high speed Wi-Fi, air conditioning, exclusive performances, phone charging stations, and personal refreshment stations) but don’t get me wrong the Free mini sandwiches will be big hit. It’s about th, expanding, evolving, and redefining, Subway as a brand with consumers.
Karlin Linhardt, SVP of Marketing for North America at Subway stated “The Green Room provides an experience festival-goers can’t get anywhere else. It’s also a chance for people to connect with Subway in a fresh way, and reconsider how they see our brand.” “Subway is a part of people’s lives everyday, and we want to expand into new territory to exceed the expectations of younger customers,” 
There will also be a sauce bar and fresh-baked cookies “offered sporadically,” while thirsty folks can chug new vitaminwater that will be served at select festivals. If success does leave clues this is the right step at the right time for a brand consumers enjoy. 

Do your marketing tactics look more like yesterday that tomorrow?  Visit www.FoodserviceSolutions.us for more information or contact: Steve@FoodserviceSolutions.us Remember success does leave clues and we just may the clue you need to propel your continued success.

Tuesday, May 23, 2017

Kai Market Fresher Faster Foodie Favorite


Grocerant niche Ready-2-Eat and Heat-N-Eat fresh prepared food continues to drive consumer adoption, customer migration, retail foodservice disruption all while expanding fresh food to millions of urban dwellers and suburban soccer mom’s according to the team at Tacoma, WA based Foodservice Solutions®.

Uwajimaya’s a staple for foodies in Seattle has opened a new concept that is even more foodie friendly called Kai Market. Kia Market has about 5,500 sq. ft. is filled with options that are both Ready-2-Eat and Heat-N-Eat all can be eaten in the store or simply as grab-and-go meal and or meal components. 

Kai Market aims to answer the question What’s For Dinner with fresh food fast.  Kai has more foodservice options with an emphasis on fresh seafood, along with a limited selection of grocery items which follows the consumer trend of empowering fresh food discovery and backing away from legacy CPG products according to our won Grocerant Guru® Steven Johnson.

Uwajimaya’s CEO Denise Moriguchi stated that targeting urban office workers is their goal. Moriguchi noted “There are just so many office workers—it’s super-dense,.. I would say there’s not enough lunch and dinner options right now; there’s definitely a number in the area, but just for the number of workers, people want more choices and more options for primarily lunch, but a little bit for dinner as well.”

Looking a little like Whole Foods Kai Market is somewhere around 70 percent grocerant niche Ready-2-Eat or Heat-N-Eat foodservice and 30 percent grocery according to Moriguchi. This new store focuses heavily on grab-and-go, it also offers a range of Asian snacks popular at the more traditional Uwajimaya grocery stores, including Japanese crackers, cookies and candy, as well as beverages ranging from tea, coffee and soda to beer, wine and sake.

Moriguchi continued “The amount of grocery that we have is basically enough to complement your seafood,”. “We have a small selection of produce, enough to make a side noodle dish or something like that also.” The company anticipates a rise in residential population, so it’s possible that the product assortment could shift over time to target more than the grab-and-go lunch and dinner crowd. But Moriguchi believes that Kai Market will provide shoppers looking for more Asian grocery options with a taste of what can be found at the full Uwajimaya stores.

This small footprint store filled with Ready-2-Eat and Heat-N-Eat fresh prepared food with authentic Asian flavors will drive incremental top line sales while garnering customers from other avenues of fresh food distribution including legacy Grocery stores, C-stores, and Fast Casual and Fast Food Restaurants according to our Grocerant Guru®.


For international corporate presentations, educational forums, or keynotes contact: Steve@FoodserviceSolutions.us  the Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.  His extensive experience as a multi-unit restaurant operator, consultant, brand / product positioning expert and public speaking will leave success clues for all. Visit: www.FoodserviceSolutions.us for more information

Monday, May 22, 2017

Domino’s Digital Strategies Dazzle for Chipotle, Panera Bread


Restaurant customer migration continues to confound many companies within the restaurant space.  The team at Tacoma, WA base Foodservice Solutions® continues to believe that the only way to prevent that migration is to listen to your customers.

Since 2008, chain restaurants have experienced -14.8 percent same-store traffic growth. Furthermore, throughout 2016, total food and drinking places saw over 2 percent higher sales than chain restaurants, according to Black Box Intelligence’s Market Share report. Essentially, chains are losing their customers to other independent restaurants and thus are suffering the decrease in traffic. We note with the exception of McDonald’s.

Domino’s digital success continues and there are two companies that that have edified their digital strategy and are bucking the trend.  Those companies are Panera Bread, and Chipotle.  Let’s look at what they are doing:
Panera Bread Co. recently reported that digital orders are now 26 percent of total sales at company-owned locations. Panera has added online ordering and kiosks at those locations, and consumers have clearly responded. And same-store sales at those units increased 5.3 percent in the company’s first quarter, and rose 11.5 percent over two years. By comparison, franchisees’ same-store sales are up 7.3 percent over two years. Panera is one of the stronger restaurant chains in the country right now. 

Chipotle Mexican Grill Inc. reported that digital sales increased 53.5 percent in the first quarter. The company used “smarter pickup times” technology that assigns pickup times based on transaction volumes. And the company has a second make line to help with those orders. Chipotle’s same-store sales increased 17.8 percent in the first quarter, far above the 15-percent growth analysts expected. The chain has a long way to go to recover sales it lost last year, but it was a strong report.

While one of the last major retailers to adopt technology Domino’s did it right, did it big and is garnering share of stomach in the pizza space.  Domino’s Pizza Inc., where digital strategies and innovative marketing have combined for a three-year same-store sales increase of more than 30 percent enough said.

Grocerant niche Ready-2-Eat and Heat-N-Eat fresh prepared food that is portable continues to garner customer adoption. In fact two-thirds of McDonald’s customers, use the drive-thru. And 61 percent of all restaurant orders right now are takeout, according to market research firm The NPD Group. 

Technology is making all of that possible.  Integrating technology into your operation, marketing, messaging is of paramount importance today according to the team at Foodservice Solutions®.


Are you trapped doing what you have always done and doing it the same way?  Interested in learning how www.FoodserviceSolutions.us can edify your retail food brand while creating a platform for consumer convenient meal participationdifferentiation and individualization?  Email us at: Steve@FoodserviceSolutions.us or visit:  www.FoodserviceSolutions.us for more information.