Food retailing has forever changed with the success of the grocerant niche. Retailers of all kinds are experimenting selling fresh and fresh prepared ready-2-eat and heat-N-eat fresh prepared food creating a high level of consternation in the C-level suites of legacy chain restaurants and grocery stores, simultaneous creating incremental top line sales and bottom line profits for chain drug stores, dollar stores, convenience stores and department stores.
This week Macy’s launched a food truck tour “Macy’s Chefs A-Go-Go”. “The Macy’s-branded truck will make appearances in cities across the country this summer with celebrity chefs on board. The roster includes Rick Bayless, Michelle Bernstein, Cat Cora, Tom Douglas, Todd English, Marc Forgione, Marcus Samuelsson, Nancy Silverton, Ming Tsai and Takashi Yagihashi.
Dishes prepared by the chefs are free, but guests are invited to donate to Feeding America, which is dedicated to hunger relief. For every dollar donated, Feeding America can help provide seven meals to those in need on behalf of local food banks.
The tour kicks off in Miami on June 28 at the Biscayne Triangle Truck Round-Up and will hit New York, Boston, Washington, D.C., Chicago, Seattle, Portland, San Francisco and Los Angeles -- the latter being what I like to call the buckle of the food-truck belt.
Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader within the Grocerant niche. For more on Steven A. Johnson Bing or Google Grocerant or visit http://www.linkedin.com/in/grocerant or on Facebook.com/StevenJohnson