Wednesday, August 26, 2009

Food authentic equals transparency.

Grocery stores like Wegmans, Metropolitan Market and Central Market utilize dramatic visceral displays to portray the food in the prepared sections as fresh, authentic and qualitative. However much of the industry credit should go to Phil Romano who created such concepts as Fuddruckers, Romano’s Macaroni Grill and Eatzi’s. His concepts are consumer interactive, participatory, with visceral production customer vantage points located for customer creditability and authentic self actualization.
Subway does and outstanding job portraying freshness within their units. The product is made in front of the customer, empowering consumer choice with aromatic bread baking as a proactive kicker for the consumer buy in. Transparent Menu’s may soon become the next standard. No more hiding behind the pictures! Consumers are now demanding transparency concerned with more childhood obesity, more fat in food, salt and calorie options run amuck. Let’s give credit to Burgerville USA, for a Great Job with printing on the receipt information with recommendation on how to reduce calorie’s on your next visit. All Grocerants consider this as an option for their ready to eat or ready to heat foods.

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