Foodservice Solutions® Grocerant Guru® has focused on time starved
consumers since 1991 and one thing that continues to highlight the continued
growth of grocerant niche Ready-2-Eat and Heat-N-Eat fresh prepared food is
consumers continued increase in time saving fresh prepared Heat-N-Eat meal
options.
In
new research from Nielsen Perishables Group showed that the “deli is playing an
over-sized role in best-in-class retailers — top fresh retailers make their
delis dining destinations in which deli entrees have a key role to play.”
Nielsen
found that “during the latest 52 weeks ending Feb. 27, 2016, average deli
dollar and volume sales (per store per week) increased 5.8% and 3.9%,
respectively, driven by sales increases in deli prepared foods. Deli prepared
foods increased average dollar sales 6.7% and increased average volume sales 2%
during this time.” Here are some
interesting facts:
1. Ninety-six percent of
U.S. households already purchase deli prepared foods, but the number of
households purchasing deli prepared entrees is closer to 70%, leaving plenty of
room for growth.
2. During the latest 52
weeks, deli prepared entrees was the third-highest selling variety within deli
prepared foods behind deli prepared chicken and deli salads, posting average
sales of $1,706 per store per week.
3. The category also
posted strong growth, up 7.4% in dollar sales and 5.3% in volume sales. The
average retail price of deli entrees was $4.74, an increase of just 2% compared
to the previous year.
4. Top deli entrees
beyond the “hot bar” included pasta entrees, followed by franks and dinner
sausages, and beef entrees. Pasta entrees posted average dollar sales of $238
per store per week, an increase of 3.3% compared to the previous year.
5. Franks and dinner
sausage entrees (which includes products like corn dogs, smoked, Polish and
Italian sausage) posted solid growth over the previous year, up 6.2% in average
dollar sales to $152 per store per week, and up 3.4% in average volume sales.
6. Beef entrees was the
most significant driver of category growth during this period, up an impressive
33.1% in average dollar sales to $146 per store per week, and up 33.9% in
average volume sales. Growth drivers within beef entrees included meatloaf,
meatballs and even steak. Mexican entrees and Asian entrees also posted solid
dollar growth during this time, up 6.9% and 8.2% respectively.
Consumer
demand for mix and match meal component offerings with the ‘dinner protein’
entrée as front and center item points to incremental consumer adoption to the
grocerant niche according to Foodservice Solutions® team. Looking A Customer Ahead is key when consumer
focused meal solutions for Breakfast, Lunch, and Dinner with portability are
being offered. Success does leave clues
and grocerant niche Ready-2-Eat and Heat-N-Eat fresh prepared food is a success
clue for all food retailers.
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