Omni-Channel Foodservice Drives Branded Success

Success does leave clues and BONMi has picked many success clues up then integrated them into a brand positioning strategy that complements brand value and consumers according to Foodservice Solutions®, Grocerant Guru® Steven Johnson. 

It’s difficult to find a location to open a new restaurant in New York City. So, when BONMi an award winning Vietnamese Bánh Mì Sandwich shop offering a unique stylized approach to the classic Bánh Mì sandwich, went look for locations they began looking at Omni-Channel opportunities. 

Then needed to find a proper fit for their consumers focused clean ingredient fresh food.  Then they needed to find a retailer with like-minded goals.  They did in Whole Foods.  BONMi then leveraged their consumer commonality to collaborate with Whole Foods.  They did and in New York on March 1, 2016 they opened within Whole Foods Market on 95th East Houston with hours of operation 11 a.m. to 9 p.m. every day.  

Many of Whole Foods customers demand the same clean ingredient and food standard as BONMi. This means all the food being served is natural and minimally processed. Guests will not find hydrogenated fats or artificial color, flavors, or preservatives in any menu items a BONMi which edifies Whole Foods brand and customers as well.  

The halo of ‘better for you’ fresh food is a key element driving success within the grocerant niche. Whole Food’s stands out for selling fresh prepared food. While many legacy supermarket operators are making a big mistake by using prepared foods that are frozen, made with artificial ingredients or not prepared on site.

Many legacy supermarkets overly reliant on category managers still don’t want to be in the meals business they want to be in the CPG pantry stocking business.  

The pantry stocking business has become a commodity, low price, low profit business driven by the Dollar Store Sector. That business is yesterday’s model, not tomorrow’s food retail model. In the world focused on transparency the grocery sector needs to fad out category managers and migrate to food merchants.  

BONMi and Whole Foods Market are a good fit.  If success does leave clue Ready-2-Eat and Heat-N-Eat fresh prepared food that is deemed ‘better for you’ is a clue not to be taken lightly.  There are 24 restaurants for every grocery store today selling prepared food.  If it’s not fresh do not sell it as fresh it will not work and may very well drive business to competitors.  Omni-Channel branded fresh prepared grocerant prepared food is better option than using prepared foods that are frozen, made with artificial ingredients or not prepared on site. 

www.FoodserviceSolutions.us since 1991 has been the leader in the Grocerant niche and a global retail food consultancy firm based in Tacoma, WA, leading foodservice innovation in the Grocerant Niche, with Mix and Match Meal Component Bundling Ideations.  Follow us at: http://www.linkedin.com/in/grocerant, Steven Johnson Contact: Steve@FoodserviceSolutions.us Call 253-759-7869