Saturday, August 25, 2012

Restaurant concepts need to be consumer interactive and participatory.

The primary driver of the grocerant niche is quality food bundled as components allowing and promoting consumer choice.  Meal time is now becoming a time of convenient meal participation, with differentiation and individualization for the entire family.  When a family can mix and match components everyone wins.

Companies that utilize Foodservice Solutions® 5 P’s of food marketing: Product, Packaging, Placement, Portability and Price; will understand how and where success can be found. Building strong sales with an integrated grocerant niche food program, leveraging distinctive differentiated food consumables as an entity with identity by day part is a clue for success. 

The retail food consumer is dynamic not static. Grocery stores are providing additional fresh prepared ready-2-eat and heat-N-eat grocerant meal component options weekly. Chain Drug stores are now selling ready-2-eat fresh prepared food and Convenience stores continue up grading fresh and prepared meal offerings.

Successful branded restaurant operators must rapidly readjust menus, locations and points of distribution to reflect the increased in fresh prepared ready-2-eat and heat-N-eat meal competition.  Regular readers of this blog are familiar with our documentation of results of companies that practice brand protectionism over brand evolution.

For international corporate presentations, educational forums, or keynotes contact: Steven Johnson 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. Johnson, or

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