Saturday, June 30, 2012

Its Saturday afternoon no time to cook so WHAT’s for Dinner?

When 4 PM rolls around most Americans start wondering what am I going to have for dinner and very, very few will even entertain the idea of cooking from scratch. Most people don’t have a clue what they want let alone what is for dinner. At least that is what research has shown over the past several years. At 4 PM it’s time to turn up the competition between Supermarkets, Grocery Stores, Convenience Stores and Restaurants.

The grocerant sector filled fresh prepared ready-2-eat and heat-N-eat food is booming. Grocery stores tout rapidly growing Takeout or Take Away foods that are fresh prepared restaurant quality. 7 Eleven is slowly rolling away from the roller grill and into fresh prepared consumer focused ready-2-eat and heat-N-eat food.
Grocery Stores and Supermarkets are pushing the high margin prepared portable food section all the while Convenience Stores are bundling and pricing ready-2-eat or heat-N-eat food extremely competitively. Whole Foods hot food stations are thriving all around the country.

Restaurateurs are packaging, bundling and marketing Take Away and Togo food better than ever. The consumer focused on menu selection, portion size and price have responded nicely to these new restaurant offerings and customer counts are growing again. Subway is now entering breakfast in a big way with better for you products.

Here at Foodservice Solutions® we specialize in understanding successful bundling of fresh prepared ready-2-eat and heat-N-eat food. It is the increasing margins and growing sales that are attracting restaurateurs, grocery stores and convenience stores into this sector.

These my friends are the good times. Bundled meal components are changing and evolving by region and family size. If you would like a strategic grocerant program assessment or a grocerant tour we can arrange them for you, your group, by niche, city or country.

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Steven Johnson is Grocerant Guru at Tacoma, WA based Foodservice Solutions, with extensive experience as a multi-unit restaurant operator, consultant, brand / product positioning expert and public speaking. Johnson, or

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