Is the Food Price, Value, Service, Equilibrium Resetting?

Are current food market measuring metrics adequate? Boomers, Millennials, Gen X are all equally resetting the Price, Value, and Service Equilibrium in retail foodservice. A Danish Philosopher once said: Life can be understood by looking backward, but must be lived by looking forward.” Looking forward new metrics are needed for new results.

Evolving industries require evolving metrics. 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:

Mobile Transparency +Price + Quality + Service + Portability = Value 

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

The US population from boomers too 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. 

Today while boomers are fast becoming a generation of Point, Click, Eat.  Millennials are becoming a generation of Seek, Discovery, and Migrate.   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. Prefer,  Ready-2-Eat Fresh Food
2. Prefer,  Fresh, Local “Better for You” Food
3. Prefer,  Portion Size Options, Single Serve Meal Components
4. Prefer,  Multiple Choice of Dishes with Vegetables
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”, We now know who looked back successfully, built a foundation of consumer relevant metrics, and built a successful vision. 

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 uncovering consumer commonalities, understanding the evolving fresh food retail space,  while edifying clients brand positioning.

   

In an article titled;  “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 foretold the current fresh food retail space, while establishing new industry measuring metrics.  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. Are you bundling brand messaging with new products edified contemporized relevance? Where are your customers evolving too?  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 the 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.