The battle for
share of stomach continues to grow according to Foodservice Solutions® Grocerant Guru®
Steven Johnson. Recently acclaimed chef
Craig Hopson (New
York City restaurant Le Cirque) opened another one if his Everytable outlets foodservice professionals
have been confounded and fighting what to call it.
Some want to claim it as a restaurant
since his background is a noted chef while others want to simply call it a grocerant where a family can mix and
match quality fresh prepared meal components into a perfectly constructed
family meal.
Inside Everytable, “dozens of
meals prepared fill the shelves, waiting to be microwaved. There’s a Jamaican
jerk chicken dish, made with coconut rice, beans, kale and plantains; a
bowl of spaghetti squash and turkey-quinoa meatballs, designed to be a kids
meal; and a Puebla chicken tinga, a version of the classic Mexican
dish made with chipotle sauce, a blend of grains and chayote-roasted
onions and peppers.” Each meal component is targeting the on the go
consumer with grab and go fresh food fast.
Without doubt Everytable is a new
concept designed as consumer interactive a participatory. It therefor according
to our own Grocerant Guru® qualifies as a
grocerant. As consumers can walk in, grab a prepared meal and either heat
it up with available microwaves and eat it at the location, or take
it away to eat at home. Everything is priced to be affordable to everyone,
regardless of income.
Since 1991 retail food consultancy Foodservice Solutions® of Tacoma, WA
has been the global leader in the Grocerant niche for more on Foodservice
Solutions® or for a
Grocerant Scorecard visit http://www.linkedin.com/in/grocerant, www.FoodserviceSolutions.us Email: Steve@FoodserviceSoltuions.us
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