In retail foodservice visceral food presentation leads to top line sales.

The grocerant sector continues to grow margins, top line sales while increasing customer frequency. Grocery stores like Wegmans, Metropolitan Market Whole Foods and Central Market utilize dramatic visceral displays to portray the food in the prepared sections as fresh, authentic and qualitative.

Phil Romano who created such concepts as Fuddruckers, Romano’s Macaroni Grill and Eatzi’s, developed successfully the ideation of the interactive participatory look and we see around the industry today.. His concepts are consumer interactive, participatory, with visceral production customer vantage points located for customer creditability and authentic food actualization.

Subway does and outstanding job portraying freshness within their units. The product is made in front of the customer, empowering consumer choice with aromatic bread baking as a proactive kicker for the consumer buy in. Transparent Menu’s may soon become the next standard. No more hiding behind the in pictures!

Consumers are now demanding transparency concerned with more childhood obesity, more fat in food, salt and calorie options run amuck. Let’s give credit to Burgerville USA, for a Great Job with printing on the receipt information with recommendation on how to reduce calorie’s on your next visit. All Grocerants consider this as an option for their ready-to-eat or ready-to-heat foods.

Foodservice Solutions of Tacoma, WA is the global leader in the Grocerant niche providing ready-to-eat and ready-to-eat program assessments. For more read this article: http://www.anything4restaurants.com/blog/index.php/2009/07/restaurant-consumer-discontinuity-the-consumer-moved-first/