Enjoy Memorial Day, a holiday here in the US.

In Flanders Fields

By: Lieutenant Colonel John McCrae, MD (1872-1918)

In Flanders Fields the poppies blow

Between the crosses row on row,

That mark our place; and in the sky

The larks, still bravely singing, fly

Scarce heard amid the guns below.

We are the Dead. Short days ago

We lived, felt dawn, saw sunset glow,

Loved and were loved, and now we lie

In Flanders fields.

Take up our quarrel with the foe:

To you from failing hands we throw

The torch; be yours to hold it high.

If ye break faith with us who die

We shall not sleep, though poppies grow

In Flanders fields.

Retail foodservice is the new normal grocerant ready-to-eat and ready-to-heat.

What’s for dinner? If your cooking for an at home family meal for two, four, or five family members, chances are very good your buying several ready-to-eat or ready-to-heat foods. Grocery stores, convenience stores and restaurants are all bundling fresh prepared meal components for the home cook. The home cook is responding buying individualized components.

Foodservice branded and private label food manufactures are all vying for your attention. Ready-to-eat and ready-to-heat foods from Swiss steak, meatloaf, baked salmon, rotisserie chicken, pizza and lasagna fresh prepared, portioned and portable in portions for 1,2, or 5 are not available at most foodservice retail location.

Most exciting is the opportunity for new start-up’s and regional manufactures to produce sustainable business built on local, fresh and unique flavor profiles. Legacy national brand manufactures are experiencing an increased consolidation and acquisition activities. They have taken there eye off the customer and increasing new points of distribution.

Consumer are responding buying meal components in new food channels, experiencing new flavor profiles all the while individualizing the family meal. The foodservice industry is evolving with the consumer. Those companies looking for opportunity for growth times have never been better.

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/

Fresh food sales and new locations are driving growth in the Convenience store sector.

Casey’s General stores an and 7 Eleven are fighting it out in the mid-west looking for new locations or offering to buy up or buy out small competitors. While all that is playing out Casey’s may soon face a hostile takeover itself. With more and more fresh prepared ready-to-eat and ready-to-heat food sales in the Convenience store sector the opportunity for top line growth and bottom line profits continues to expand.

The industry leader 7 Eleven continues testing contemporize fresh prepared food components that can be Mix and Matched by the consumer in to a custom made meal for one or fifty! With fresh food driving sales and frequency, there is no end in sight for the growth and profitability of this sector.

Sheetz is now settling into North Carolina and continues to build new stores there; they also have units now in Maryland, Ohio, Pennsylvania, Virginia and West Virginia. QuikTrip is fun to watch they are building right in the back yard of 7 Eleven and now have 76 units in the Dallas metroplex.

We were the first to call for this consolidation in early January and it is clear that the growth and process of consolidation is well under way. Here is the link to the article we published in January. If success leaves clues; we have pick them up. Invite Foodservice Solutions to provide brand and product positioning assistance. Social media is not new but good companies like, The National Networker Weekly Newsletter understand how to create "site" and industry "buzz" vist them on the web for more.

http://www.foodservice.com/articles/show.cfm?contentid=7513&title=Convenience store sector: the stage is set for consolidation in 2010.

Outside eyes can deliver top line insights and bottom line profits. Invite Foodservice Solutions to provide brand and product positioning assistance. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson

Whataburger will survive in Dallas but who will fail?

In & Out Burger is planning on opening new units in the Dallas metroplex. The competition for customers in the Quick Service Burger category is heating up! This time around someone is going to lose. I will say that it will not be Whataburger. Whataburger has established itself as a “Texas” original and Texans will rally around it over time.

What about Sonic and Jack in the Box; have their menus created a point of differentiation to resonate long term with the consumer? Five Guy’s is picking up steam and now competing for sites with In & Out will the franchisee be able to compete with a solid well backed company like In & Out?

McDonalds owns a place in the hearts and minds of all American burger lovers! One on one they can take a short term hit but they will be just fine. National advertising will carry the day.

Wendy’s & Arby’s with 650 million in new debt; franchisee’s who have been over looked while the parent company “reorganized themselves. Well they will have to battle Burger King for the remaining consumers? It looks right now to be a toss up! Does the King know where it is $7.95 ribs or burgers for a $1:00?

One thing is very clear In & Out will have to open 30 plus unit to garner solid market share and if they do, they will disrupt the national landscape in the burger category. If success leaves clues, In & Out Burgers entrance into Texas will cast a shadow that some will never be able to come out from under

Outside eyes can deliver top line insights and bottom line profits. Invite Foodservice Solutions to provide brand and product positioning assistance. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson

Bandwagon marketing can drive sales while establishing contemporary relevance.

Menu maven and President of the Kruse Company Nancy Kruse speaking at the 2010 National Restaurant Show explained to operators how to create contemporary consumer relevance while following the pack. Notice how many of these items fit into the grocerant niche of fresh prepared food that can be portable. Yes, ready-to-eat and ready-to-heat can be comfort food.

Nancy Kruse understand that differentiation in retail foodservice does not mean different it means familiar. During her presentation she highlighted the current trend in the United States of comfort foods dominating menus here are the top five that she identified:

1. New age stroganoff

In regard to comfort foods, new age stroganoffs are leading the category with menu items such as Noodle's & Company’s Mushroom Stroganoff, Hale & Hearty's Beef Stroganoff Soup and TGI Friday's Prime Rib Stroganoff.

2. Meatballs

Citing The Meatball Shop in New York City, The menu item is gaining in singular focus and encourages several ethnic spin-offs.

3. Bread Bowls

Not new to the comfort food trend are bread bowls. Used by restaurants across all segments of the industry, images of the menu item convey a message of abundance and comfort, Kruse said. There also is the opportunity for bowls to extend beyond bread, such as Uno Chicago Grill's offering of Golden Pumpkin Soup served in a squash bowl.

4. Melted sandwiches

Next to center-of-the-plate, sandwiches remain the "hot" category on the menu. And culinary innovations in regard to hot sandwich offerings are keeping chains on the cutting edge.

5. Oatmeal

The oatmeal wars are heating up as Starbucks, Jamba Juice, Caribou Coffee and several others are starting to provide this early-morning staple.

Every operator, chain restaurant is different. Nancy Kruse encouraged each to put there own spin on items that are familiar but with a twist to distinguish their menu from everyone else.

I suggest she is right on! Creating or identifying distinctive differentiated food consumable’s as an entity with identity by day part in an area I can excel at. Understanding the unique balance between palate, price, pleasure and the consumer’s drive for qualitative distinctive differentiated new food consumables places me in a select industry grouping. The food value proposition equilibrium for the consumer today balances; better for you, flavor, and traditional products all blended into something with a twist.

Outside eyes can deliver top line insights and bottom line profits. Invite Foodservice Solutions to provide brand and product positioning assistance. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson

Complacency is not a strategy that will work any longer in retail foodservice.

The food price value equilibrium continues it’s resetting for prepared food retailers in every channel of distribution. Where is the bottom in pricing? Just who and where is your competition coming from?  There is no greater gift than customers that love your food, and will pay for it-but at what price? Here is my formula for establishing customer focused price:

Price + Quality + Service + Portability = Value

Incremental Value = Constantly Changing Menu (Seasonally / Sustainability with creditability).

Added value = New Product Innovation and or introduction or less salt, less fat, less calories

Now look at what has happened at different companies recently. While Subway started the focus on the $5 foot-long propelling double digit sales gains two years in a row. The picture is changing again.

1. Taco Bell now is offering a meal bundle at $2.00

2. T.G. I. Fridays announced it will offer Jack Daniel's® Burgers and Jack Daniel's® Chicken Sandwiches for $5 and will offer $5 off all Jack Daniel's® Grill entrees for a limited time at approximately 600 US based participating restaurants.

3. Steve Davis, Arby’s CMO said $5 has become a magic number for fast food.

4. Shane’s Rib Shack has a family meal (feeds 4) for $20.

5. Popeye’s now as value meals from $1.99 & $2.99

6. McDonalds has three mini meals for under $3.00

7. McDonalds had introduced 5 $ 1.00 breakfast items.

Brand marketers must be aware of the new product and price points that non-traditional competitive channels will introduce. Including attractive packaging, new product bundling options which in turn will contribute to establishing new long term price value models going forward.

With new channels of distribution in fresh prepared food coming into the marketplace specifically retail drugstores Walgreens and CVS, and dozen’s of new mobile food trucks companies expanding rapidly.

Grocery stores, Convenience Stores, Restaurants those new companies are zeroing in on the grocerant prepared food ready-to-eat and ready-to-heat food niche and it is booming. How are you staying relevant with your consumers in the fresh prepared retail food space?

Outside eyes can deliver top line insights and bottom line profits. Invite Foodservice Solutions to provide brand and product positioning assistance. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson

How America Eats: Hand Held Foods for immediate / ease of consumption.

Versatile, convenient, made to order, sandwiches, burgers and wraps encapsulate fresh, personalization, and portability. That by the way just happens to be the heart and sole of the grocerant niche; personalization, portability and portion size.

Recently Bonnie Riggs, of market research company, The NPD Group recently stated: "Sandwiches, burgers and wraps was the most resilient food category in this economic downturn… The reason is it's one of the few categories that has mass appeal. Sandwiches, burgers and wraps are accessible, customizable, affordable, portable, and can be dressed up gourmet-style or dressed down."

Both quick service and full service restaurants experienced growth in this category all the while the overall restaurant industry traffic experienced consecutive quarterly declines. Safeway’s Lifestyle stores and Kroger have joined in the fresh “sandwich” game and are seeing solid results.

Convenience stores fresh prepared grocerant food leaders Wawa and Sheetz have for years exploited this area to build top line revenue and grow bottom line profits. Now they are adding the Mix & Match combo options and building customers frequency and loyalty.

This is a lesson learned we are now seeing at Morton’s, The Capital Grill and Flemming’s all have added convenient hand held food options within their four walls. This is just part of the grocerant niche, but an important part for more visit this blog or contact us for a grocerant niche assessment.

Join me here on my blog for insights, information and inspiration. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson

Retail foodservice transitions from a state flux to a clear path for continued growth.

Single serve fresh prepared food drove dramatic growth in the QSR industry. With the expansion of fresh prepared single serve meals into the Drug Store sector the successful expansion has just begun. . Duane Reade customers like the new fresh prepared food program, we have documented here that they would for two years.

In an exclusive interview with CSnews Duane Reade New York City’s largest drugstore chain told CSnews about their fresh food strategy. Here is part of what they said that is important too readers of this blog on the Grocerant niche.

“Customer feedback to our select fresh food program has been superb. We're not surprised at the positive reaction though, because we based our program on direct customer feedback from the start. Our sandwiches and yogurt parfaits have been among the most popular of our fresh food items, as we have found many New Yorkers have adopted them as a quick, quality meal on the go. Other areas of recent expansion include baked goods, produce and easily microwavable, single-serve entrees.’

It is important to note that Walgreens has agreed to acquire Duane Reade. In the comments announcing that acquisition that specifically discussed the advanced fresh food program at Duane Reade. Walgreens has it’s own private label fresh prepared food program called W; which we have discussed here before.

Clearly the success of the urban fresh food program will be rolled into then out in additional cities by Walgreens. The grocerant niche with a focus on fresh prepared ready-to-heat and ready-to-eat food is moving forward in new channels faster than many people can image.

This is part of the natural evolution of the fresh prepared food industry. It will create challenges for many other sectors including the QSR industry. For consulting, positioning or new product ideation within this sector contact Foodservice Solutions of Tacoma, WA. When success does leave clues, we pick them up first.

Join me here on my blog for insights, information and inspiration. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson

Technomic focuses in on the Grocerant niche; it’s booming and competition is heating up!

Here is a press release from Technomic: Retail food outlets in a variety of segments have significantly stepped up their efforts to provide new, appealing, and competitively priced meal solutions to consumers, putting themselves in an excellent position to compete head-on with restaurants. With better quality and more variety, consumers now have a wide array of options that simplify and speed up meal preparations, making it increasingly easy to pass on dining out.

Evidence of the shift was found across nearly 20 product categories, according to recent research conducted by Technomic for its RMS (Retailer Meal Solutions) Monitor intelligence service.

While rotisserie chicken, macaroni and cheese, and deli salads remain a substantial part of the mix, they are by no means the sole anchor to capture consumer attention and dollars.

"From Korean-style barbecue, Hispanic baked goods and Mediterranean salads to gourmet versions of retro Americana sides, made-to-order specialty sandwiches and chicken wings in a host of flavors, it's immediately clear that 'deli' doesn't do these offerings justice," says Jenny Anderson, Manager of the RMS Monitor project.

According to Anderson, while "retailer meal solutions" is an accurate label for this broad collection of products, retailers are using other terms and marketing messages to promote their prepared foods offerings to consumers. Positioning options and examples include:

Restaurant Quality at Home: Restaurant trends are migrating to RMS more quickly and it is not just upscale markets that are incorporating ingredients, flavors and preparation techniques proving popular in restaurants. Retailers can now justifiably market their prepared foods and other items as restaurant alternatives with lower prices and do so frequently. Examples range from c-stores like Quick Chek (“Restaurant Quality, No Reservations Needed”) to chef-inspired meals from Safeway’s extensive Signature Café program and Walmart with its new Marketside brand.

Restaurant Dining In-Store: Retailers are also marketing the stores as restaurants and offer onsite dining to further blur the lines between foodservice and retail. Kroger features many of its RMS items in areas called The Bistro. For Hy-Vee, a foodcourt is among the store departments. Others have taken it to the next level with distinctive in-store dining concepts like The Pub at Wegmans and the many diverse dining concepts from Whole Foods (e.g., Italian osterias, wine and tapas bars, diners). The availability of alcoholic beverages adds to the complete dining experience.

Besides a stronger emphasis on quality, retailers are also tapping into consumer stresses and concerns to more effectively position RMS offerings as true solutions that fit consumer lifestyles.

Convenience without Sacrifice: Removing the “chore” of cooking and freeing up that time for something else is another key appeal for RMS. Perusing prepared foods sections that offer complete meals also eliminates the stress of planning what to make. Lunds & Byerly’s use the tagline “Great Food Fast” and other examples abound, including “Easy Meals” at Giant Eagle.

Better-For-You without Effort: Another area where retailers are taking a cue from restaurants is in marketing healthy meals. Fresh & Easy, Market Street and others now offer specific lines of healthy options to help consumers maintain a healthy diet without having to calculate calories and fat or seek out good-for-you ingredients. In addition, offerings priced by the pound are very common and have been promoted as an option that gives customers more control over portion sizes, which also taps into budget-minded concerns about food going to waste.

Technomic's RMS Monitorprovides monthly news and commentary on new products and services, retailer expansion and remodeling that is fueling expanded availability for RMS, "hot" concepts and noteworthy trends, and a best-in-class retailer profile. The program also provides quarterly studies on special topics that have included original consumer and retailer research.

To learn more about the RMS Monitoror other Technomic services, please contact Chris Urban at 312-506-3929 or curban@technomic.com. I recommend this report, if you order it, let them know you saw it here first!

Join me here on my blog for insights, information and inspiration. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson

1,2, 3, and TO-GO; may be the way for Friendly’s

Repositioning a legacy concept for contempory relevance is a daunting task. Success does leave clues and Friendly’s Ice Cream Corp. has picked many of the clues up. The goal was to fit the concept more squarely into the fast casual niche. They have had to make many major adjustments

Remember that the traditional Friendly’s building is large, with table service meant to provide a guest experience of 45 minutes. That just does not work for in the fast casual niche with respect to time or cost.

Here is what they did, first up a new menu with focus on ready-to-eat and ready-to-heat To-Go foods and new packaging to ensure that customers will get the food home or to the office in top condition. Jim Sullivan, vice president of development stated “The ordering counter has a case stocked with cold beverages and grab-and-go side dishes. Outside, a new logo tells passersby that this isn’t their father’s Friendly’s.”

“We play very well in fast casual based on the portability of our product offering," Sullivan continued. Ice cream, he adds, fills in daypart gaps of afternoon snacks and evening treats.

The grocerant niche is filled with opportunity. Companies large and small are entering and finding success with ready-to-eat and ready-to-heat food. The grocerant niche consist of ready-to-eat and ready-to-heat food that is portable with a halo of “better for you”. Saving time fall within that halo.

Join me here on my blog for insights, information and inspiration. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson

Back in the day Retail Foodservice; Don’t “Thank Heaven” for this food!

In the minds eye of the consumer roller grill food is cultural phenomenon of the 70’s. Today’s it is accepted but not embraced by the consumer. During a recent focus group of 18 – 24 years old participants, roller grill food was described as “mystery” food.

Here at Foodservice Solutions we have repeatedly praised 7 Eleven for entering the fresh food space and noted their introduction of fresh fruit, hot breakfast and lunch items. However the above pictures were taken last week in Tampa, Florida highlights the operational difficulties in converting legacy franchisee into contemporized food retailers.

Operational follow through is an imperative when rolling out a new program. Aluminum Foil wrapped containers are sign of a half hearted effort to begin the process of modernization of this legacy brand. Success does leave clues; the first clue is DO IT RIGHT or DO NOT DO IT AT ALL.

The roller grill filled with “mystery” food creates an awkward feeling of nostalgia and emotion with most consumer. That feeling is a step back. We suggest instead of introducing new flavors of “mystery”, update your look feel and presentation methodology at the same time. Here is a link to a article published by Steven Johnson:

http://www.foodservice.com/articles/show.cfm?contentid=5512&title=Roll, Roll, Roll, Away Roller Grill!

Foodservice Solutions specializes in outsourced business development; we can help you identify, quantify and qualify additional food retail segment opportunities and brand leveraging integration strategy. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson.

Will consumers remain loyal to supermarkets for affordable food?

Consumers lifestyles habits are more focused on where to go, what to do when they get there and who to do it with. Than baking bread from scratch, roasting a 5lb roast for Sunday dinner and utilizing the left-over’s for lunch the following week.

George Bernard Shaw said, “There is no love sincerer than the love of food.” But cook cooking from scratch is not a requirement; for our love affair with food too continue. Consumer consumption patterns and lifestyles continue to evolve, the grocery store must as well.

Stores stocking the shelves with food ingredients for the cook from scratch cook are loosing ground in the battle for the consumer. Food Manufactures paying retail operators slotting fee’s and excessive trade allowances were great for building business in the 70’s & 80’s even for maintaining volume into the 90’s.

Consumers today want fresh prepared, better for you food in portion sizes for one or two people. This simple and well documented trend is garnering attention in new channels of distribution. Particularly in retail drug stores channel, including Duane Reed, Walgreens and CVS. Hotels like the Grand Hyatt in New York City recently opened a specialty food shop selling fresh pastries, salads and hot meals to go. Hampton Inn offers a “free” hot breakfast but if your in a hurry they offer a free prepackaged “brown bag” meal to go. Ready-to-eat and ready-to-heat food is a mainstay of the retail foodservice today.

Convenience stores are expanding nation wide with fresh prepared food products. Following the success of Sheetz and Wawa with outstanding fresh prepared food driving frequency and top line sales. Now 7 Eleven is entering the mix with what can only be described as a huge leap into fresh prepared foods.

One grocery store stands alone in revitalizing sales and profits with fresh prepared food as a complement to shelves loaded with ingredients. That is Whole Foods. Whole Foods implementation of prepared food stations in and around the stores has provided a platform for consumer choice; a solution for simplicity, all the while educating and elevating the consumer about food. If success leaves clues, this is one of them.

Will consumers remain loyal to supermarkets for affordable food? Not if they do not evolve and fast by adding increased offerings of grocerant style ready-to-eat and ready-to-heat prepared food that is “better for you”.

Foodservice Solutions specializes in outsourced business development; we can help you identify, quantify and qualify additional food retail segment opportunities and brand leveraging integration strategy. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson.

Have it your way: The grocerant niche is redefining retail foodservice.

Grocerant food refers to any retail food item that is ready-to-eat or ready-to-heat / reheat sold in a Grocery store, Convenience store Restaurant or Drug Stores that is in a To-go or Take Away format.

The grocerant niche is a result of the blurring of the line between restaurants, grocery stores, convenience stores and now drug stores selling fresh prepared, portable convenient meal solutions. Targeted at the time-starved consumer with ready-to-eat or ready-to-heat fresh prepared food components that are “better for you”, portable and portioned for one or two.

These meal components can be bundled into a meal of the consumers choice. We have dubbed it the Mix & Match meal building program. Pairing any sauce or topping with any entrée or side dish. Allowing families with multi-ethnic flavor profile preferences to get what they want within the family and portioned appropriately. Today all family members do not eat the same thing even if they do sit down and eat at the same time.

Around the world we are now seeing Grocerant sections in department’s stores and kiosk in malls in Europe / Asia and airports around the world. The items can range from entrees to side items and deserts. Some examples of items range from crab puff pastries fried chicken, mash potatoes, cream spinach, to liver and onions, pizza, hot dogs, steak, prime rib, various casseroles (hot-dish) to salads, side salads pie, cake and any single proportioned deserts.

Foodservice Solutions of Tacoma, WA and Steven Johnson are garnering attention via social media and C-level industry executives alike for his expertise in the grocerant niche. Beginning with his blog which can be found at: www.grocerants.blogspot.com or on linkedin at: http://www.linkedin.com/in/grocerant

Food points of distribution are growing in numbers and quality creating a new paradigm for all food retailers.

Walgreens is adding fresh prepared food in more and more stores. CVS retail locations are getting a revamp of their grocery departments, adding fresh salads and sandwiches to their limited offerings. Grocery stores are becoming a “frozen food court” for restaurant chains, just walk the isle and look..

Innovation for all may be coming from food carts and trucks which are growing in numbers around the country. Some industry leaders like Dan Kim are now franchising food trucks.

Sweetgreen, a frozen yogurt truck in Washington, D.C.: oatmeal with red and white quinoa with brûléed brown sugar. Toppings: cinnamon-baked apples, scone crumbles

Los Angeles’s, LA Mill: creamy, cinnamon-spiced polenta with cajeta, candied pecans and whipped cream

Bloop food cart in Portland, Oregon: oats with almond milk, agave nectar and pie spices; oats with peanut butter, banana and almonds

Hotels like the Grand Hyatt in New York City recently opened a specialty food shop selling fresh pastries, salads and hot meals to go. Is your business model dynamic or static?

Foodservice Solutions specializes in outsourced business development; we can help you identify, quantify and qualify additional food retail segment opportunities and brand leveraging integration strategy. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson.

Visceral attractiveness for Grab & Go prepared food is as important as cleanliness.

Restaurants specifically Quick Service Restaurants (QSR’s) understand consumer contemporary relevance. The most frequent consumers are more visceral engaged on a daily basis. They are in fact visceral a tuned, plugged in, online or utilizing mobile texting at the fastest rate ever.

Visceral attractiveness in décor for Food retailers is as important as cleanliness. Grab & Go grocerant meal components must be displayed in a viscerally attractive way your sales may be left out in the cold.

McDonalds is testing its own proprietary entertainment network billed as “McDonalds Channel at 19 units currently. With wifi in must units around the US currently this program will ““will entice the customer to sit down and enjoy their meal — and perhaps to stay a little longer.” Competitor Burger King had introduced flat screen tabletops and reportedly will rollout the program nation wide.

Convenience stores and grocery stores will need to install at minimum digital signage in the “deli” or ready-to-eat and ready-to-heat sections of there stores. In part to tell the brand story, in part to relay contemporize relevance and most importantly to show case the food. Visceral attractiveness and consumer relevance are moving forward hand in hand.

Foodservice Solutions specializes in outsourced business development; we can help you identify, quantify and qualify additional food retail segment opportunities and brand leveraging integration strategy. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson.

Convenience stores Drive-Thru’s building momentum.

There is a long list of convenience stores operators who are using or testing drive-thru’s including Quickie Mart Hackensack, N.J. Dairy Barn, New York. Bennie’s, drive-through convenience store Arizona, The Kwik Trip convenience store chain, Wisconsin. Loveland Farms Drive-Thru Albuquerque, New Mexico and Pak-A-Sak.

Prepared ready-to-eat and ready-to-heat food has been the staple of the QSR industry for years. Most offer bundled grocerant meal solutions with three choices small, medium or large. Recently the Convenience Store sector has been working hard to expand fresh food offerings via drive-thru as well.

It looks as if Texas based Pak-A-Sak Inc. might just have found the right formula. The first drive-thru opened now accounts for 33 percent of all grocery sales at that store. Given the positive customer response, all new Pak-A-Sak convenience stores will have a drive-thru a third is already under development. The largest selling items for Pak-A-Sak reportedly are cigarettes, fountain drinks and beer.

Drug stores have utilized Drive Thru’s for years it will be interesting to see if with fresh prepared food sales picking up dramatically they might begin to sell or dispense more than drugs via the drive thru? The conversion of the store window would be relatively inexpensive.

Foodservice Solutions specializes in outsourced business development; we can help you identify, quantify and qualify additional food retail segment opportunities and brand leveraging integration strategy. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson.

Whole Foods or Whole FOODSERVICE ala a GROCERANT!

The foodservice consumer in on the move Whole Foods is moving with the consumer. Whole Foods posted better than expected earning in large part because they selling what the customers want. That is better for you food and better for your lifestyle foods. They understand that the advantaged is now in prepared ready-to-eat and ready-to-heat food. Incorporating ready-to-eat and ready-to-heat food stations around the stores has propelled frequency while increasing profitability.

Foodservice consumer discontinuity is the focus on much attention from consultants to chain executives. . As an industry our concern is and should be share of stomach, first by company, second by niche-marketshare and third the restaurant industry overall.

The economy is not our largest problem it is competition for share of stomach; specifically by the ready-to-eat and ready-to-heat prepared meal section of the grocery stores, C-stores or as I call it the Grocerant section vs. the restaurant sector.

While other legacy grocery store companies worry or labor cost, and struggle market positioning and prepared food cost of goods. Whole Foods focuses on the wants and needs of today’s consumer it is winning the battle for the consumer.

Foodservice Solutions specializes in outsourced business development; we can help you identify, quantify and qualify additional food retail segment opportunities and brand leveraging integration strategy. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson.

Consumers prefer QSR prepared fresh, portioned appropriately and appetizing food!

The ready-to-eat and ready-to-heat grocerant niche is growing across the nation. The QSR sector has provided a platform success for others to follow. Grocery stores the likes of Safeway and Kroger are now serving fresh prepared sandwiches, ready-to-heat meal components. They are following the lead of the QSR’s in product, pricing, promotion.

Retail foodservice research leader Technomic; in a recent consumer survey asked "In general, which type of food establishment does a "really good" job at offering the following?" The results were:

-- Good value for your money: quick-service burger restaurant (56 percent of respondents); quick-service sub shop (41 percent); local independent deli (21 percent); and supermarket deli (21 percent).

-- Fresh Ingredients: quick-service sub shop (44 percent); local independent deli (39 percent); bakery/café (27 percent).

-- Good portion sizes: family-style restaurant (36 percent); casual dining restaurant (34 percent); quick-service sub shop (33 percent).

-- Sandwiches that are appetizing in appearance: quick-service sub shop (35 percent); casual dining restaurant (34 percent); family-style restaurant (33 percent).

Retail drug stores CVS and Walgreens are entering the fresh prepared food niche as well. High end steakhouses are developing “bar” menus. What they are doing is entering the Hand Held Food sector. The Hand Held Food sector is where consumers are comfortable and accustom to eating.

Foodservice Solutions specializes in outsourced business development; we can help you identify, quantify and qualify additional food retail segment opportunities and brand leveraging integration strategy. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson.

Grab & Go prepared food competition intensities; Grocery stores, C-stores and restaurants fight for customers.

“The future has already arrived; it’s just not evenly distributed.” Too quote William Gibson If you have been waiting to see what’s next? If so you might have just missed the bus. National food retailers risk being marginalized by new concepts with smaller footprints, lower cost of goods and faster service all will a local authentic flare.

Understanding the new retail food service dynamics in the industry and reacting properly will accelerate your growth. While other national chains will close more lack luster stores; pontificate on repositioning and capitulate marketshare for years to come.

Here is what we understand; consumer discontinuity in food retailing began in 2005 and continues. New points of distribution are growing, becoming smaller in size and worked out many of there problems.

Fresh & Easy for example reports last quarter sales is again opening new units with more SKU’s not less. They have continued to focus on ready-to-eat and ready-to-heat food portioned for one or two people. Trader Joe’s ready-to-eat and ready-to-heat food positioned in the consumer friendly Mix & Match combo continues to garner favor with consumers. Walgreens is building the prepared fresh food arena in unban locations with high quality grocerant style fresh prepared meals portioned for one or two and fresh coffee. Now CVS is selling fresh prepared food in select locations.

“The future has already arrived; it’s just not evenly distributed.” A quote made famous by William Gibson sure comes to mind don’t you think. The big retail companies are jumping in head first and food manufactures are simple thrilled that they have. The grocerant niche continues to boom and the consumer looks to be the beneficiary with new point of distribution and competitive pricing.

Foodservice Solutions specializes in outsourced business development; we can help you identify, quantify and qualify additional food retail segment opportunities and brand leveraging integration strategy. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson.

The frozen “Food Court” is the new restaurant real estate play!

If success leaves clues and listening is a key to success then we all need to listen when grocery store category managers refer to the freezer aisle turning into the new restaurant "frozen food court".

Channel blurring only exists in the BLIND eye of Neanderthal restaurant brand managers. Today restaurant brand managers must understand their brand and their customers. If they do; they can integrate marketing plans that complement their customers while intersecting with the brand in multiple channels of distribution.

Walmart, Costco, Kroger, Safeway each has incorporated a "frozen food court" in the frozen food aisle. Utilizing both national and regional restaurant branded food. Boston Market, TGI Friday's, PF Chang's, California Pizza Kitchen and now Burger King are the most-thorough players with complete or nearly-complete programs at retail. But many restaurants are either looking at leveraging their brands or are jumping in feet first, including Romano's Macaroni Grill, El Pollo Loco, Captain D's, and O'Charley's, while others are trying it with dipping their toes in, The grocer and the restaurant brand all garner additional top line revenue and bottom line profits.

Repeated evidence shows that the distinction in differentiation is a value of the brand. Leveraging that value within additional retail segments is simply contemporary consumer relevance. Is your brand relevant? Foodservice Solutions specializes in outsourced business development; we can help you identify, quantify and qualify additional food retail segment opportunities and brand leveraging integration strategy.

Join me here on my blog for insights, information and inspiration. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson.

Happy Mother’s Day

I hope all of you can enjoy at least part of the day with you Mother and family.

If price is important this summer is heating up to be a battle for the foodservice consumer.

Convenience stores have learned menu bundling from Quick Serve Restaurants. Grocerant prepared ready-to-eat and ready-to-heat fresh prepared food is booming in the Northeast United States.

According to Convenience Store news;” Rutter's Farm Stores recently expanded its fresh-food menu to include turkey wings and sliders, which are available in all 36 of its stores that offer touchscreen ordering. The wings, which are $1.39 each and can be ordered one, two or three at a time, comprise 2.25 ounces of meat that is marinated and then fried. They can be ordered with original, buffalo or spicy seasoning, according to the convenience chain.”

What I like is the fact that Rutter’s utilizes restaurant industry bundling options for items; “ new sliders offer a hamburger or fried chicken patty served on a fresh-baked roll. Yellow American cheese, pickle and onion can be added at no additional cost. Sliders can be ordered in quantities of one ($1.29); three ($3.39); six ($5.94); or 12 ($9.96) at a time.

QuickChek, Wawa, Sheetz and Rutter’s all have a strong fresh prepared ready-to-eat and ready-to-heat quality food program. Products that at one time were priced at a competitive advantage over Quick Serve Restaurants.

However times are changing fast and the QSR industry is fighting back with $ 1.00 food items and $ 1.00 drinks. McDonalds is offering this summer at many locations any soda any size for only $1.00. Burger King is offering medium frozen drinks for only $1.00 and many $1.00 food items. If price is important, the focus this summer is on the consumers pocket book.

Join me here on my blog for insights, information and inspiration. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson.

Foodservice Solutions crafting success in ready-to-eat and ready-to-heat grocerant fresh prepared food niche.

The grocerant niche is a result of the blurring of the line between restaurants, grocery stores, convenience stores and now drug stores selling fresh prepared, portable convenient meal solutions. Targeted at the time-starved consumer with ready-to-eat or ready-to-heat fresh prepared food components that are “better for you”, portable and portioned for one or two.

These meal components can be bundled into a meal of the consumers choice. Grocerant food refers to any retail food item that is ready-to-eat or ready-to-heat / reheat sold in a Grocery store, Convenience store Restaurant or Drug Stores that is in a To-go or Take Away format. Most retail companies goal is to create a collections of branded private label entrée and side dishes that have niche leading identity.

Traditionally these items can be found in grocery stores in the deli / lifestyle section, C-stores in the prepared food area and prepackaged, ready to eat items and in restaurants under the To-go, takeout or take away or delivery section. If success leaves clues we have garnered that most retailers are having success developing a reputation for their unique flavor profiles, right size packaging, while creating a halo of better for you around their offerings.

Around the world we are now seeing Grocerant sections in department’s stores and kiosk in malls in Europe / Asia and airports around the world. The items can range from entrees to side items and deserts. Some examples of items range from crab puff pastries fried chicken, mash potatoes, cream spinach, to liver and onions, pizza, hot dogs, steak, prime rib, various casseroles (hot-dish) to salads, side salads pie, cake and any single proportioned deserts.

Consumer believe that grocerant prepared ready-to-eat and ready-to-heat foods contributes to making life just a little easier. For a Grocerant program assessment contact Steve Johnson at Tacoma, WA based Foodservice Solutions at: 253-759-7869.

Join me here on my blog for insights, information and inspiration. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson.

Domino’s proves bold is beautiful! Innovation abounds in retailfood service.

If success leaves clues Domino’s with same store sales up 14.3% is living proof that bold leadership can win both the hearts and minds of the consumers and Wall Street.

Patrick Doyle, Domino’s CEO and President said “A remarkably better pizza, and our honesty in how we told consumers about it, is paying off with a revitalized overall category – with Domino's leading that trend. We couldn't be more pleased with the success of our New and Inspired Pizza."

Ready-to-eat and ready-to-heat food is garnering attention around the country and Domino’s did not sit back and accept the status quo. They stepped up, made major changes to the core product and won.

Innovation in abounds in retail foodservice. Innovation is not for restaurant chains only. Take a glimpse at what else is new on the menu around the country:

Sweetgreen, a frozen yogurt truck in Washington, D.C.: oatmeal with red and white quinoa with brûléed brown sugar. Toppings: cinnamon-baked apples, scone crumbles.

Los Angeles’s LA Mill: creamy, cinnamon-spiced polenta with cajeta, candied pecans and whipped cream.

Bloop food cart in Portland, Oregon: oats with almond milk, agave nectar and pie spices; oats with peanut butter, banana and almonds.

Join me here on my blog for insights, information and inspiration. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson.

Ten restaurant chains that are shrinking the most! Where were the brand marketers?

When perceived price value is not in line with consumer expectations sales slip. If they slip too much the restaurant chain is forced to close more and more under performing units. Recently Forbes.com listed the ten restaurant chains that are shrinking the most. Interesting they are based all over the country and cover many sectors here is their list:

1. Back Angus Steakhouse

2. Casa Ole’

3. Country Kitchen

4. Damon’s Grill

5. Carino’s Italian Grill

6. Western Sizzlin

7. Fazoli’s

8. Bertucci’s Brick Oven Pizzria

9. Smitty’s

10. Pizza Inn

The price value equilibrium is set by consumers not brand marketers. Consumers are dynamic not static. The value attributes like consumer need to be adjusted from time to time. Brand manages can not simply blame the economy, weather for results of brand performance.

The Grocery sector has undergone a competitive revaluation placing more and more focus on ready-to-eat and ready-to-heat grocerant fresh prepared food. This has driven frequency while increasing brand value.

Fresh prepared food has begun to be offered in new avenues of distribution including the drug store channel. The opportunity for national and regional food manufactures too enter this new channel of distribution is exciting. On the other hand, the competitive landscape for many restaurant chains is rapidly evolving as well. For more here is a link to an article on restaurant consumer discontinuity.

http://www.foodservice.com/articles/show.cfm?contentid=4112&title=Restaurant Consumer Discontinuity

Join me here on my blog for insights, information and inspiration. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson.

Job, jobs, jobs for Food Marketing Brand Managers that can create an entity with identity.

Private label food products have garnered consumers fancy! Never before has there been such opportunity for food marketing brand managers as is developing in the Grocerant niche. Ready–to-eat and ready-to-heat fresh prepared food has taken off in the convenience store and grocery stores sectors.

Consumer Reports, reported in a head-to-head qualitative blind taste test 29 store branded food products were tested. Get this, 23 of the 29 private label – store branded products scored as good as or better than the national brand.

Grocerant food that is ready-to-eat or ready-to-heat is now finding it’s way in large store formats like Safeway’s Lifestyle stores, HEB’s Central Market, Harris Teeter, Buehler’s and Whole Foods. Utilizing traditional category management techniques all of these companies are seeing success. However those that have incorporated Brand Marketing into their food offerings and positioning strategy have seen increased customer frequency and niche margins rise.

The same is occurring in the Convenience store side with companies like AMPM bundling meal deals and new products, Racetrac improving coffee and Quick Trip growing with solid consistent product offerings. Branding the food offerings creating food products that become an entity with identity will level the field with chain restaurant operators the likes of Burger King, Olive Garden and Ruby Tuesday’s. More important it will increase customer frequency, building top-line revenue and bottom-line profits. Watch for Brand Managers being hired in all of these channels.

Join me here on my blog for insights, information and inspiration. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson.

Smile or You’re Fried Seven Lessons for Managers of Service by Robert Fitzgerald.

The price, value, service equilibrium is resetting in Grocery stores, Restaurants and Convenience- stores. Each is reconfiguring their ready-to-eat and ready-to-heat Grocerant fresh prepared niche food product lineup. Each sector is looking for new product, packaging and consumer price points that will drive traffic. All have noticed a discontinuity in consumer food shopping behavior and all are fighting for share of stomach. Contributing to this displacement is a focus by restaurant chain leaders on short term market metrics and away from the consumer. Which in turn has caused a loss is consumer traffic.

The consumer then turned to the grocery store Deli and hot food section filled ready-to-eat & ready-to-heat prepared food. The problem is the grocery stores were not readies for it the influx of consumer. Customer service was a bad as it could b and in many cases continues to get worse. They have simply dropped the ball. Food quality is slipping and they do not understand customer service in the prepared ready-to-eat or ready-to-heat grocerant niche! The consumers will not stay long if service is not improved rapidly.

The battle for the consumer dollar continues. I would like to suggest and recommend Robert Fitzgerald’s book: Smile or You’re Fried Seven Lessons for Managers of Service. Seven lessons of that can and should be utilized daily by managers who just might need some practical help.

Contact me for more at: http://www.linkedin.com/in/grocerant or leave a comment below. For more read this article: http://www.anything4restaurants.com/blog/index.php/2009/07/restaurant-consumer-discontinuity-the-consumer-moved-first/

What bugs you when you go out to dinner? What would you change?

Here are 7 key items that “bug” industry professionals when they go out to dinner. Feel free to add your own by leaving a comment on the link below or Email me directly at: stevejohnson77@msn.com

1. Waiters interrupting an important meal to ask if 'everything is OK?

2. Asking what composes a certain dish and getting shrugged shoulders for an answer.

3. Bad lighting.

4. Unclean table next to me

5. Stacking plate of food on top of each other. I don't want the bottom of other plates touching my food.

6. Grab the glass toward the top, near the drinking area.

7. Chewing gum while serving.

Join me here on my blog for insights, information and inspiration. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson

Who are you cooking for and what are you cooking?

Food innovation blends experimentation with contemporary relevance. The outcome is a unique point of differentiation that relates directly to the targeted consumer. I believe that differentiation does not mean different it means familiar with a twist.

With all the talk today about posting calories, excessive salt there is one thing that we all must keep top of mind; customers eat FOOD that taste good. For all of the pontification and legislative maneuvers to change the food you are selling to your customers beware! If you want your customers to come back, the food had better taste good, in the minds eye of the consumer.

Better for you food means many different things to each segmented group of consumers. Each new menu or product may have one or more new “required constraint” targeted at a specific niche few will be all things for all groups. The one universal attribute or success clue in food innovation is: it better taste good!

Join me here on my blog for insights, information and inspiration. Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson.