Saturday, August 27, 2016

Everytable Restaurant or Foundational Grocerant Format

The battle for share of stomach continues to grow according to Foodservice Solutions® Grocerant Guru® Steven Johnson.  Recently acclaimed chef Craig Hopson (New York City restaurant Le Cirque) opened another one if his Everytable outlets foodservice professionals have been confounded and fighting what to call it.

Some want to claim it as a restaurant since his background is a noted chef while others want to simply call  it a grocerant where a family can mix and match quality fresh prepared meal components into a perfectly constructed family meal. 

Inside Everytable, “dozens of meals prepared fill the shelves, waiting to be microwaved. There’s a Jamaican jerk chicken dish, made with coconut rice, beans, kale and plantains; a bowl of spaghetti squash and turkey-quinoa meatballs, designed to be a kids meal; and a Puebla chicken tinga, a version of the classic Mexican dish made with chipotle sauce, a blend of grains and chayote-roasted onions and peppers.” Each meal component is targeting the on the go consumer with grab and go fresh food fast.
Without doubt Everytable is a new concept designed as consumer interactive a participatory. It therefor according to our own Grocerant Guru® qualifies as a grocerant. As consumers can walk in, grab a prepared meal and either heat it up with available microwaves and eat it at the location, or take it away to eat at home. Everything is priced to be affordable to everyone, regardless of income.

Since 1991 retail food consultancy Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche for more on Foodservice Solutions® or for a Grocerant Scorecard visit,  Email:

No comments:

Post a Comment