Saturday, August 31, 2013

Restaurant Social, Local, Mobile, and Digital Marketing THREEP

I would like to introduce you to Threep.  Threep is a mobile application that rewards users for visiting your business in groups of 3 or more people.  It is consumer interactive and participatory, with real time consumer relevance, adding value to your brand, building sales with incremental group size, and leveraging Micro groups for Macro results.  Threep is a sales building tool that complements Local Store marketing programs. Download Threep Lite at from the App store on your iPhone today.
The evolving food mobile space is resonating with consumers, and Threep is a platform providing contemporized consumer relevance and is a tool that should be in every marketer’s tool kit.
The ability to build same store sales, check average, and customer counts while, targeting office workers for lunch, happy hour, dinner, as well as families on the weekend, could contribute significantly in your efforts to build both the top and bottom line, while edifying your brand with office workers and smart phone technology users.
By leveraging segmentation techniques, Threep can aggregate groups by day-part, age, gender, and other demographics, reaching sports teams (little league to senior bowling), company office workers, church groups, bridge clubs, birthday groups, and many more. Threep can drive top line sales, leveraging micro groups for macro results. Bottom line: Threep puts butts in seats.
Threep is a mobile application that rewards users for having shared experiences in real life. It is consumer interactive and participatory, with real time consumer relevance, adding value to your brand, building sales with incremental group size, and leveraging Micro groups for Macro results. Threep also incorporates gamification principles through its rewards program, incentivizing usage by allowing consumers users to unlock better rewards and discounts the more they Threep.   

What are the benefits of Threep for Restaurants?

1.       Increased customer traffic. 

Threep incentivizes people to visit restaurants in groups, so that a single or couple will invite others to join them in order to collect on the promotion building incremental sales.

2.       Increased exposure to 1st time customers.

Threep encourages people to invite their friends to visit restaurants with them, and many of those friends may never have visited your restaurant in the past. Being invited by a friend increases the chance of both trying out the restaurant, and having a positive experience there.

3.       Increased customer Frequency.

Threep is an invitation to your brand, empowering customer choice.  Threep promotions can be redeemed over and over, as long as it is done by a group of 3 or more people. This encourages repeat business, rather than a single visit from customers seeking a deep discount who never return after the one-time promotion is redeemed. 

What are the costs for restaurants?

Threep uses a success-based business model for its fee structure. We take a small fee (typically $0.15)for each redeemed promotional sale. This pricing structure is designed to have a minimal impact on profit margin (even after promotional pricing is applied), while still being large enough to cover Threep's operational costs. In this structure, any fee we collect represents a confirmed sale in an actual location.  The only other potential cost for businesses is securing an appropriate device for running the Retailer App. For more visit or Email:
For corporate presentations, confidential engagements, educational forums, contact: Steven Johnson Grocerant Guru at Tacoma, WA based Foodservice Solutions at: or . Johnson, or

Friday, August 30, 2013

Macro Food in Micro Locations Non-traditional Growth Riles Legacy Food Retailers

Herfy’s restaurants are thriving once again.  This time around very rarely will you find a Herfy’s as a free standing building, it all about ROI and micro sites simply have better metrics. The once dominate regional hamburger restaurant chain is back.  Currently with 41+ locations in strip centers and other non-traditional locations driven by new empower licensee driving sales and new unit growth.  

Pinkies liquor stores recently remodeled are now selling fresh prepared meals and meal components for customer to bundle into a customized meal.  Once fresh  prepared deli food was the found only in suburban grocery stores, now both liquor stores and drug stores are selling fresh prepared food in much smaller locations that a suburban grocery stores.  

In New York City Simply Sliders occupies on 85 square feet of retail space. Then there is Baked by Melissa that opened a nearly 100-square-foot storefront on Spring Street in NYC. Yes, I know these are in NYC my point is in every city, every sector of retail foodservice new companies are finding a way to sell more in less space.   

Within the grocerant sector the number one food retailer is Trader Joes selling $1750.00 per square foot of retail space.  Trader Joes is not only a viable option for consumer to buy groceries they are winning the space with a smaller foot print selling meal components again that can be bundled into a customized family meal.  More importantly they are selling portions for one or two people at a meal.  Remember 50% of Americans over the age of 18 are single. 

Non-traditional locations with less overhead take less shopping time for consumer are appealing. Legacy operators stuck in footprint malaise are vulnerable to new non-traditional competitors. When building a Ready-2-Eat and Heat-N-Eat fresh prepared food brand position it isn't difficult to develop a relevant and differentiated brand promise. Two things are difficult driving the brand deep into the organization so that you deliver a consistent message at all consumer touch-points, and understanding your customer’s entire journey. 

Foodservice Solutions® outside eyes deliver inside results helping you with both.  In our Omni-Channel retail world Looking a Customer Ahead is where Foodservice Solutions® excels.  Integrating Foodservice Solutions® 5 P’s of Food Marketing will edify your positioning while empowering consumer choice. 
Foodservice Solutions®, specializes in outsourced business development. We can help you identify, quantify and qualify additional food retail segment opportunities or a brand leveraging integration strategy.  Foodservice Solutions of Tacoma WA is the global leader in the Grocerant niche visit, or

Thursday, August 29, 2013

McDonalds Wings in Football Meal Components

Nothing is as American today as eating chicken wings while watching college or professional football at home, at the game, in a bar, or at McDonalds.  McDonalds has long understood that 50% of Americans over the age of 18 are single.  Selling ready-2-eat meals and meal component is what McDonalds does better than any other company in the United States around the world.
With a national launch of Mighty Wings scheduled for September 9, 2013 and systemwide availability September 24, fast casual restaurants, bars and grocery deli’s be advised McDonalds is looking for your customers. 

McDonald’s spokeswoman Lisa McComb confirmed that “McDonald’s would sell Mighty Wings in orders of three, five and 10 pieces, starting at $2.99. In its Chicago-area test last winter, the three-, five- and 10-piece orders sold for $2.99, $4.79 and $8.99, respectively. An Extra Value Meal with five Mighty Wings cost $6.99 during that test.”

While McComb would not say if McDonalds is considering selling beer in any of its United States units as it does in Europe including France and Germany. You have to start wondering why Not or When will they?  Sure Pumpkin Lattes are nice, Pumpkin Pie is great but beer and wings are a mix and match meal made to order.

Chicken wings are a departure from the standard meal, wings are a mix and match meal for millions and millions of Americans and we believe that this McDonalds departure is not the last an dinner meal bundling options will be top of mind moving forward.  We are in an Omni-channel retail world and McDonalds going to win once again.

Steven Johnson is Grocerant Guru at Tacoma, WA based foodservice consultancy Foodservice Solutions® and can be found on linkedin, Johnson, Email Contact: Website:

Wednesday, August 28, 2013

Starbucks’ Exploiting Omni-Channel Retail for Continued Success

Consumers are dynamic not static and Starbucks understands that better than most food retailers today.  Forty Two years ago Starbucks sold nothing but coffee and for 25 years CEO Howard Schultz repeated we will never sell food.  Schultz however has a keen eye on the consumer and when the consumer evolves Starbucks evolves.

The evolution continues this September, Starbucks will debut its Evolution Harvest snack platform, which will feature nutrition bars, trail mixes and fruit snacks. Evolution Harvest bars will be available in most Starbucks stores in all major metropolitan markets throughout the United States.  Then a line of freeze-dried fruit snacks will debut at the end of September, and Evolution Harvest trail mixes will be introduced sometime in October. It does not stop there.

In an Omni-Channel world which we operate Starbucks is rolling out 14 Evolution Fresh juices and three Evolution Harvest snack bars at Whole Foods Market stores nationwide. If success leaves clues, here is one for those of you Starbucks after 42+ years in business same store sales (SSS) year over year are 9+ %.  What are your SSS numbers? Not 9+ %. The clue is follow the leader.  Starbucks is the leader succeeding in an Omni-channel retail world. What are you selling and where are you selling it?

Outside eyes can deliver top line sales and bottom line profits.   Invite Foodservice Solutions® to provide brand and product positioning assistance or a grocerant program assessment. Visit: for more or Steven Johnson and Foodservice Solutions® visit or

Tuesday, August 27, 2013

Non-traditional Subway is Extraordinary

Built as a brand that was intended to be “better for you” by Co-founder Dr. Peter Buck and Fred DeLuca has turned out to be better for millions. Is it any wonder that SUBWAY was the first restaurant to meet the American Heart Association’s Heart-Check Meal Certification Program nutritional criteria?  No.

The heart of the Ready-2-Eat and Heat-N-Eat fresh prepared food aka grocerant niche is the halo of better for you and Subway has been and continues to play a pivotal role.  Subway was non-traditional from the start positioning itself in the QSR sector as “better for you” back in 1965.  Today with over 40,000 units worldwide Subway, Fred Deluca, and Dr. Peter Buck have earned our accolades.

This year alone Subway has opened 1,761 new units.  Legacy restaurant operators struggling with location footprint malaise need to take a closer look at the ROI Subway provides.  Leveraging non-traditional locations like no other restaurant company there “are more than 9,000 non-traditional locations worldwide and about 4,500 of them are in gas/petrol stations. The SUBWAY® chain can open in spaces where other brands may believe to be too small or impractical, such as hospitals, health clubs, movie theaters and train stations. In fact, customers enjoy SUBWAY® sandwiches and salads at restaurants on a German riverboat, in a car dealership in California and even in a church in Buffalo, New York.”

In an Omni-Channel retail world Subway is a clear leader in fact Subway has 5,500 more units than any other US restaurant chain.  This is the fourth straight year,” the SUBWAY® brand was ranked “number one” by consumers in the Zagat® Fast Food Survey in the “Healthy Options,” “Most Popular” and “Top Service” categories for food brands with 5,000 or more locations….

The brand was also named the #1 QSR Brand in the YouGov Brand Index’s mid-year rankings. SUBWAY® was also named the #1 Health Conscious Brand by Brand Keys Inc. and the #1 in Consumer Satisfaction by the American Customer Satisfaction Index. Non-traditional is a good thing and 40,000 units is simply fantastic
Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche. Contact Steven Johnson and Foodservice Solutions via or visit 

Monday, August 26, 2013

Ready-2-Eat and Heat-N-Eat Food Custom Made for Millennials

Millennials have grown up in a time of prolonged economic turbulence are used to both witnessing social disruptions, technology disruptions, and studied disruptive forces, they do not believe in the status quo. 

In a Summer 2013 study by Innovaro titled Millennials and Food found “Millennials’ shift away from traditional grocery stores and willingness to shop at multiple locations for food items suggest.

that the food-retailing ecosystem will become more complex and diversified. Traditional grocers may need to offer a variety of store formats and brands as well as more experiential components to maintain or grow market share. Food processors may face a more complicated distribution system with more channels and players.  

The NPD Group found that Millennials “source more than two thirds of their dinner meals from home”.  While the NPD reports that Millennials like restaurant type meals, the bundled mix and match meal components from multiple companies compiling a customized meal for consumption at home.  

Ready-2-Eat and Heat-N-Eat fresh prepared grocerant niche food is a perfect match for Millennials as the NPD report points out “speed” is a key driver.  In fact the report found that “Millennials are not willing to invest more than 15 minutes of time preparing dinner main dishes”.   

New Non-traditional points of fresh food distribution are benefiting from Millennials desire to and willingness to buy food in non-traditional avenues the ilk of Walgreens, drug stores, C-stores the ilk of Sheetz, Wawa,  7 Eleven, and liquor stores the ilk of Pinkies. Restaurants beware Millennials like, want and different.  

Millennials are the largest generational group, surpassing even baby boomers in numbers.  There is no doubt their influence on food consumption patterns will lead in redefining success within the food industry.  Millennials are driving the retail evolution of the Grocerant Niche filled with Ready-2-Eat and Heat-N-Eat fresh prepared food. 

Outside eyes can deliver top line sales and bottom line profits.   Invite Foodservice Solutions® to provide brand and product positioning assistance or a grocerant program assessment. Visit: for more or Steven Johnson and Foodservice Solutions® visit or

Sunday, August 25, 2013

Consumers Never Let Food Quality Take a Step Back

Subway the largest U.S. based restaurant chain by number of units, they sell fresh bread in all stores that is proofed then baked in each store daily.  Today customers around the world are demanding fresh bread, fresh meal components, and new non-traditional product from traditional retailers. Change is in the air in the retail food sector and Foodservice Solutions® is at the epicenter, focusing on ready-2-eat and heat-N-eat fresh prepared food.

We were not surprised when we read in David Marcelis article in The Wall Street Journal France’s Bread Lovers have A New Idea—and it’s Half-Baked. In the article Marcellis begins telling us “Dominique Anract, a baker in Paris's 16th arrondissement, sells about 1,500 baguettes every day, and most of them he wouldn't want to eat himself. The vast majority of his customers, he says, choose the whitest, least-baked baguette on display. So he and his team take 90% of the loaves out of the oven before they are done. “

Here at Foodservice Solutions® we understand that consumers are dynamic not static.  Every business must listen to their customers.  If success leaves clues the best clues come from your customers.  We have documented outlets around the world evolving with the consumers and all focusing on the reasy-2-eat and heat-N-eat fresh prepared food niche. 

Consumers never let food quality take a step back. Retailers must understand that products, brands, and global chains must adapt to our changing times and today the fastest growing sector of all food retail is the ready-2-eat and heat-N-eat fresh prepared food sector aka the grocerant niche. In a country like France where bread is prized change is keeping in step with the evolving consumer. Looking for success clues?
Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche. Contact Steven Johnson and Foodservice Solutions via or visit 

Saturday, August 24, 2013

Healthy Food Kiosk Garner High Visibility

Non-traditional outlets selling fresh prepared food that is ready-2-eat and heat-N-eat deemed “better for you” continue to grow expanding the success of the grocerant niche.  In the nation’s busiest airport Atlanta’s Hartsfield International has a new healthy food kiosk driving sales and garnering attention.

The new “better for you” kiosk offers “healthy goods” to Atlanta air passengers and airport staff.  The kiosks is a product of Proof of the Pudding, Healthy Menus, Kiosk, focusing on the needs of increasingly busy, health-conscious lifestyles in this case specifically air travelers.

The executive Chef of Proof of the Pudding, Vagn Nielsen, created a menu of all-natural, high-quality salads, wraps, sandwiches, and snacks that include items within the guidelines for fat and sodium limitation recommendations outlined by the USDA.

Time starved air travelers now have “better for you” options when it comes to food.  Branded food kiosk, food carts, and food trucks are increasingly finding new non-traditional points of distribution expanding their brand while garnering new customers.  One think that is clear in 2013 is that share of stomach is in transition, consumers are on the move and Foodservice Solutions® is helping lead the way.   

Outside eyes can deliver top line sales and bottom line profits.   Invite Foodservice Solutions® to provide brand and product positioning assistance or a grocerant program assessment. Visit: for more or Steven Johnson and Foodservice Solutions® visit or

Friday, August 23, 2013

Fresh Deli Prepared Food Deemed “Good or Excellent”

The fast evolving food consumer has helped a once stodgy grocery store industry revive perceptions while boosting profits. In a new report from Datassential, a Chicago-based foodservice market research firm which Datassential surveyed more than 2,000 regular supermarket shoppers and 76 operators to provide insights into how supermarkets can grow their prepared food departments.

Brian Darr, managing director of Datassentials said “Prepared food departments should almost consider themselves to be separate restaurants,” … “They are really competing with Quick Serve Restaurants (QSR) and fast casuals in areas like quality and value.”  The report found:

1. Supermarkets could grow their deli and bakery business by emulating restaurant marketing tactics.
2. 40 percent of operators say that nearby restaurants limit the growth of their prepared foods department.

3.  A majority of shoppers consider supermarket prepared foods to be “excellent” or “good.”
4. One-third of supermarket customers do not shop the prepared foods department.
5. Even regular prepared foods shoppers say they often don’t know what’s available.

6. Shoppers want high quality and a greater variety of healthy, interesting offerings.

Foodservice Solutions® has well documented that the days that consumers don’t like the ready-2-eat and heat-n-eat fresh food or do not think the food is “restaurant” quality at grocery stores are long gone. Today consumers like, respect and buy grocery fresh prepared food.

Supermarkets and Grocery stores that are finding the greatest success within the grocerant niche are implement the 5 P’s of food marketing at the store level and integrating the 5P’s at the corporate marketing level as well. Consumers are dynamic not static.  The price, value, service, and quality food equilibrium is resetting within the retail food sector and consumers are leading the way.

Interested in learning how the 5P’s of Food Marketing can edify your retail food brand while creating a platform for consumer convenient meal participationdifferentiation and individualization contact us ,via Email at: or visit Johnson, or

Thursday, August 22, 2013

FreshDirect Catering Hotel Meals Restaurants on the Outside Once Again.

Restaurants are dealing with yet another competitor for dinner this time from the grocery service FreshDirect.  Affinia Hotels in New York City has partnered with FreshDirect to offer “ready-to-make-meals that will be delivered directly to the hotel. 

Targeting extended stay guest will be launched at Affinia Dumont and will be rolled out at Affinia’s other four New York City hotels later this year.  Affinia understand the growth of branded ready-2-eat and heat-N-eat fresh prepared food and is capitalizing by offering both a “Business Kit and a Healthy Kit”.  Each kit will feature a variety of four-minute meals some with microwavable options.

Today travelers are time starved more than ever Lisa Zandee, senior vice president of brand management for Affinia Hotels said “Grocery delivery from FreshDirect gives our growing number of extended-stay guests, from international visitors and families to business travelers, the flexibility to eat in and stock their kitchens with items they want,”… “It liberates them from the limitations of room service, minibar and restaurant fare. Our work with FreshDirect is part of our commitment to providing customized experiences for guests.”  

The price, value, service equilibrium is continues to rest in the food sector.  New avenues of fresh food distribution are evolving with consumers. All food retailers must understand that the consumer is dynamic not static.  Selling them what they want where they want it will always be a clue to success.

Outside eyes can deliver top line sales and bottom line profits.   Invite Foodservice Solutions® to provide brand and product positioning assistance or a grocerant program assessment. Visit: for more or Steven Johnson and Foodservice Solutions® visit or

Wednesday, August 21, 2013

Is “Sous-Vide Cuisine” the key to labor Solutions?

Can the quality control attributes of Sous-Vide be leveraged by restaurants and C-stores to elevate food quality and consistency?  Are US restaurants ready to utilize Sous-Vide to save on labor or are they already?   Sous-vide allows brands the ability to develop customized flavor profile fresh food that can branded and personalized.

In the US Culinary Brands and WR Grace entered fresh prepared Sous-vide products at one time during the late 80’s & early 90’s and both sold their operations due to lack of demand.  With the cost of labor on the rise, health care and increasing obstacle it just may be time for resurgence for Sous-vide.  Grocerant niche ready-2-eat and heat-N-eat fresh prepared food that can be customized and bundled with meal components continues growing across all retail food sectors.  Note: Sous-vide must be fresh not frozen.

Sous-vide (IPA pronunciation: [su: vi:d]), French for "under vacuum", is a method of cooking that is intended to maintain the integrity of ingredients while capturing the full flavor of the food.  Sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point (Usually around 60°C = 140°F) in restaurant settings.

The method was developed by Georges Pralus in the mid-1970s for the Restaurant Troisgros (of Pierre and Michel Troigros) in Roanne, France. He discovered that food cooked in this way kept its original appearance, did not lose its nutrients and maintained its natural texture. The method is used here in the US in a number of top-end restaurants under Thomas Keller, Paul Bocuse, Joel Robuchon and Charlie Trotter and other chefs. Non-professional cooks are also beginning to use vacuum cooking.

Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche. Contact Steven Johnson and Foodservice Solutions via or visit 

Tuesday, August 20, 2013

Grocerant Guru’s 10 clues to build a contemporized food brand.

Purpose.   Why you are there contemporized relevance! The most successful brands are inclusive include values greater than themselves. A lifestyle, a philosophy, an emotion a point in time today that means better for you.

A story. Most major brands have a story. Examples: if you like Ford vehicles, you might be familiar with the story of Henry Ford or if you love your Nikes, you probably know how the Nike swoosh logo was created.

Consumer interaction. When your business is first starting out, don't fool yourself into believing that your marketing efforts are 'brand building' efforts. They're not because to build a real brand, you have to have an extensive track record with consumers. Consumer will build the brand and the story for you.

Trust. When you've consistently delivered for your customers long enough, you'll gain the type of trust that many brands have.  Would you buy a Toyoda  today? Maybe so, but how long do they have to rebuild that trust?

Consistency  When a consumer chooses a product or service because of brand association, he or she is buying an expectation. Perhaps it's the expectation that the branded product is of higher quality or that the service will be provided in a more efficient manner. The expectation must be met time after time.

on. Expectation is often borne of differentiation. Many brands offer products and services that are commodities but they're successful in developing some differentiation for their products and services that consumers are sold on.

Imitators. Imitation is the sincerest of flattery and you're probably not a 'brand' until you have competitors trying to copy you. Do what you do best and lead your niche don’t follow.

Market leadership. Top brands are usually looked at as leaders in the markets they compete in. Own the space, and  understand why you do.

Grow  The best brands are flexible and capable of reshaping and reinventing themselves and their messages over time. Consumers are not static!  Your brand must be dynamic and grow, change and adapt over time.

A strong marketing presence. The information super highway is evolving; your message must follow the traffic.  Don’t get stuck on the road less traveled

For corporate presentations, confidential engagements, educational forums, or keynotes contact: Steven Johnson Grocerant Guru at Tacoma, WA based Foodservice Solutions at: or . Johnson, or

Monday, August 19, 2013

Point Click Eat

Three simple words that have changed the retail food spaced those words are POINT, CLICK, EAT.  In the beginning there was the movie The Net, staring Sandra Bullock.  In the film Bullock was on her computer, online and could order a pizza from her computer.  That got the founder of Pet Smart, Ford Smith and his friend Tim Glass thinking has it been done?  Can we do it?  Well they did and today more pizza is ordered online or mobile than on the phone or by walking in.  Even Domino’s Pizza who was one of the last pizza companies to adopt online ordering company-wide is now singing its praises as if it were something new.

How we buy food and where we buy food is changing rapidly. We are now in a branded Omni-channel retail environment and consumer are adapting to new avenues of distribution daily.  Are there legacy chain restaurants that may go the way of tower records, or bookstores?  We think some of them are showing signs of slippage now, justifying   down comps, mark share capitulation, blaming the economy, weather, gas prices and competition. In an Omni-Channel retail world Point, Click, and Eat continue to drive change.

While technology has been used to get people to buy restaurant food, today convenience stores the ilk of Casey’s General Store are using it to deliver fresh prepared pizza and driving top line growth.  C-stores ability to mix and match other items with pizza delivery can drive consumer satisfaction levels.  Casey’s General Stores top line revenue and bottom line profits continue to grow driven by increased frequency from sales of delivered fresh prepared food aka pizza.

Consumer today still like Point, Click, and Eat however more and more we are witnessing consumers doing the Point, Click, and Eat inside grocery stores.  There are pointing at fresh prepared ready-2-eat and heat-N-eat fresh food.  In fact Whole Foods stores are expanding at a rate faster than grocery e-commerce with their fresh-food format and ready-2-eat and heat-N-eat fresh prepared food stations at 13% plus.  Now fresh prepared food at Whole Foods is nearing 25% contributing 32% to the bottom line.  Where could those numbers go if Whole Foods delivered fresh prepared ready-2-eat and heat-N-eat food outside of its catering program?

The grocery sector should abandon the outdated metric of “basket size”. Instead grocery stores should extend their  focus on fresh prepared ready-2-eat and heat-N-eat food that can be delivered with other bundled products the ilk of gallon of milk, box of Cheerios, or a loaf of bread.  Why in 2013 does every delivery need to be $100.00 or an outrageous charge?  No need Casey’s, Pizza Hut, and Burger King can do it so can the grocery sector. 

If Whole Foods can change how legacy grocery stores sell food can your concept adapt in today’s world?  Have you ordered pizza lately?  All of us working with Ford Smith and Tim Glass helped change a stodgy food sector into one that can thrive with technology. 

Today the fastest growing retail food sector in every channel is ready-2-eat and heat-N-eat fresh prepared food. Foodservice Solutions® has been leading the way.  Our experience working with technology companies that drive customers into restaurants, c-stores and grocery delis or food from each to the home has contributed to our on-going success understanding the undercurrents of the evolving food consumer and food space.

Consumers love to eating in restaurants but they want the option to bundle a meal for home as well.  Eating in the restaurant and having the menu on their iPad or iPhone can improve the speed of service both ordering and check out. Grocery stores and C-stores are now finding food that is fresh prepared ready-2-eat and heat-n-eat with portability and deliverable increased demand. 

Outside eyes can deliver top line sales and bottom line profits.  Invite Foodservice Solutions® to provide brand and product positioning assistance or a grocerant program assessment. Visit: for more or Steven Johnson and Foodservice Solutions® visit or

Sunday, August 18, 2013

Food Trucks a Day-Part Stealer Pop Up Food Courts

Food Trucks have dotted the outside of office and industrial complex for 50+ years. In 2003 with new found enthusiasm they seemingly began expanding anew garnering attention time around from culinary trained chef entrepreneurs. Consumers today believe food trucks have more authentic food than most restaurants.

Chef entrepreneurs may at first seems as hard as cats to herd, but today food trucks, food scooters, and customized mobile carts are organized and holding Events, renting baseball stadiums, water front parks, urban-parking lots on weekends hosting “self-produced” events and introducing themselves to the local community.   They are advertising the event even creating a destination event for food albeit a one night or one day stand.

The Food Truck mania reportedly peaked in 2010 according to IBIS World research but food truck sales continue to post positive year or year sales growth.  We at Foodservice Solutions® believe sales will continue to grow in this sector at a modest rate.  However when you add the food scooters and resurging mobile cart industry this sector is far from stale or tapering. 

Mobile food on wheels can be found showing up in surprising numbers at state fairs, street/city/town festivals, farmers markets, airport cell phone lots, and as Pop up food court events focused and authentic mobile edibles.  Working where and when they want the mobile food niche is on the rise and direct competition for restaurants on weekend and week days. 

Culinary trained or not, chefs and food entrepreneurs have for a vehicle to build a brand following, test new products, evaluate new equipment, and reach consumers searching for The Next Big Thing.

Foodservice Solutions®, specializes in outsourced business development. We can help you identify, quantify and qualify additional food retail segment opportunities or a brand leveraging integration strategy.  Foodservice Solutions of Tacoma WA is the global leader in the Grocerant niche visit, or