Boomers and Millennials are Resetting the Price, Value, Service Equilibrium in Retail Foodservice

A Danish Philosopher once said: Life can be understood by looking backward, but must be lived by looking forward.”

 

Restaurant, Grocery, and Convenience Store marketers can no longer rely on preconceived segmentation strategies, but rather need to think differently about whom they are trying to reach and how to reach them.

In a world where all shopping has become faster, food has become more portable and price is increasing important Foodservice Solutions® GrocerantGuru™ Steven Johnson has developed a formula for establishing positive consumer equilibrium. Here is his formula:

Price + Quality + Service + Portability = Value

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

Boomers and millennials are increasing single.  The United States census reports that 50% of adults over the age of 18 are single.  Restaurateurs need to be particularly mindful of developments within the Ready-2-Eat and Heat-N-Eat fresh prepared grocerant niche for they are driving the change within the price, value, service equilibrium in retail foodservice.

While boomers are fast becoming a generation of Point, Click, Eat millennials are becoming a generation of Seek, Share, Like an unlikely commonality at first glance but a technology bond has evolved into food retail commonality. Here are some of the new combined consumer’s commonalities:

1. Ready-2-Eat
2. Fresh, local better for you
3. Portion size options, single serve
4. Multiple choice of sides and entree per day
5. Portability
6. Heat-N-Eat

When the Danish Philosopher said: Life can be understood by looking backward, but must be lived by looking forward.”   Let’s have a look back.

Looking back we have learned that Success does leave clues; during the past 20 years senior executives at Tacoma, WA based Foodservice Solutions® have an outstanding record of seeing and understanding the evolving retail foodservice space and helping companies succeed. 

In an article “CALL THEM GROCERANTS in Foodservice Director, August15, 1996 or “Understanding the Value of Restaurant Branding” in Nation’s Restaurant News August 21, 1995 outlining the power of restaurant brands within their environment both for told our current retail world.  Foodservice Solutions® even forecasted the growth of both cook chill and sous vide in; “Beyond 2000: Growing your top and bottom line” Nation’s Restaurant News, April 7, 1997.

Success does leave clues outside eyes can deliver inside sales. What are you bundling with you core products? Who are your customers?  Where and how can you sell your customers more? For more Visit www.FoodserviceSolutions.us  or http://www.linkedin.com/in/grocerant or twitter.com/grocerant 

Steven Johnson is Grocerant Guru at Tacoma, WA based Foodservice Solutions, with extensive experience as a multi-unit operator, consultant and brand/product positioning. Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche.