Is Hy-Vee Emblematic of What’s Happening to Traditional Grocery Stores

If an outsider were to read the press clipping about Hy-Vee for the past four years one just might think of a dog chasing its own tail.  What in the world does Hy-Vee what to be when it grows up?  Well, according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions® Hy-Vee wants to be what it has always been: everything to everyone.  Clearly, that’s not working for any legacy grocery store.

Hy-Vee “roughly two months opened its ‘Fresh & Fast Concept they are planning more locations. New media outlets report that “In addition to the new store in Altoona, Iowa, Hy-Vee is planning to open two more locations "soon," the news outlet stated. One will be in West Des Moines, south of the freestanding Hy-Vee HealthMarket that opened last summer in the Jordan Creek Town Center, and the other in Des Moines.

The fresh-focused, smaller-format concept provides shoppers with standard products found in a typical convenience store, including fuel pumps, roller-grill favorites, frozen food and wine and spirits. The new units ff anything like the location in Davenport, they will be roughly one-tenth the size of Hy-Vee's largest grocery store, in Bloomington, Ill. And shoppers even can make their purchases in the store or through Hy-Vee's Aisles Online click-and-collect service.

At the new location, shoppers also can enjoy an "abundance of prepared meals, [and] a build-your-own-pizza bar," the Register said. It is intended to help on-the-go shoppers seeking to grab a "quick pizza" or "throw a family meal in the oven" on a day when the family needs to eat but a complete grocery-shopping trip cannot be made.”  So, what are we to think? Well not much it was just two years ago they were opening new stores with 60,000 SQFT with full-service restaurants? Why such a change in focus so fast? Were they on the worng track then or are they on the wrong track now, or should they be just adding more restaurants in the stores?

Business models evolve, brands evolve however, if success does leave clues it’s clear Hy-Vee has not pick up the right clues.  Is you brand still trying to be all things to all consumers?  How is that working for you?

Invite Foodservice Solutions® to complete a Grocerant Program Assessment, Grocerant ScoreCard, or for product positioning or placement assistance, or call our Grocerant Guru®.  Since 1991 www.FoodserviceSolutions.us  of Tacoma, WA has been the global leader in the Grocerant niche. Contact: Steve@FoodserviceSolutions.us or 253-759-7869

The Pizza Press Brewing Success

Nothing much goes better with Pizza than beer and the team at The Pizza Press, is expanding brand relevance with it thinks is its new electricity craft beer. The consumer is dynamic not static according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions® and The Pizza Press is evolving with consumers that is dynamic and a sign of how to build brand relevance.

The Pizza Press new unit will featured an elevated beer bar experience including vintage beers, a more extensive wine list, upscale seasonal ingredients and an enhanced bar and patio, complete with a custom fire pit. Johnson believes there is one dominate element that will power success within retail foodservice over the coming years.

Johnson calls it the new electricity that is partnerships specifically strategic partnerships.   The new electricity must be very efficient for the supply and includes such things as fresh food, sustainable packaging, local beer & wine, urban farming (produce, seafood, etc.), autonomous delivery, cashier-less retail, cash-less payments, digital hand held marketing. The Pizza Press has found it  in breweries.

Food companies the ilk of Restaurants Supermarkets, Conveniences Stores, Dollar Stores, and Department Stores selling food that want to survive the next generation of retail must embrace the artificial intelligence revolution while simultaneously embracing Ready-2-Eat and Heat-N-Eat fresh food.  That will require brands to embrace new fresh food partnerships more now than ever before according to Johnson. Where is your next level of growth coming from?

The Pizza Press has been building its collection of limited release craft beer kegs and bottles since its founding in 2012 by working closely with renowned breweries. The Pizza Press new Special Edition will feature a beer bar tended by trained beer masters. The goal of the new design is to provide its guests with an opportunity to share their passion for craft beer and pizza with other like-minded individuals, while trying beers that haven’t been on the market for years.

“Dara Maleki, Founder and CEO of The Pizza Press. “While The Pizza Press has always offered craft beer, this elevated concept will offer additional exclusive vintage beers and ingredients, further creating a special place for beer and pizza enthusiasts to come together and hang out over craft beers and specialty pizzas.”

At the core of the brand is a newsworthy service, fresh ingredients and a unique environment that set The Pizza Press apart from other concepts in the space. What is your new electricity? Where who are you working with to drive top line sales and bottom line profits? 

Success does leave clues www.FoodserviceSolutions.us  is the global leader in grocerant niche business development.  We can help you identify, quantify and qualify your new eletricity.  Has your company had a Grocerant ScoreCard completed a Grocerant Program Assessment, or new Grocerant niche product Ideation?  Want one?  Call 253-759-7869 Email: Steve@FoodserviceSolutions.us