Foodservice Solutions® Grocerant
Guru® once again reiterates convenience is the key factor driving
supermarket prepared food sales, tired of cooking, tired of doing dishes shoppers
seek quick-and-easy alternatives to cooking meals at home while giving the
family entrée choices they don’t have the skill-set to cook at home.
Food retailers in every foodservice sector
can make life at home alone or with the family easier by offering mix & match
bundled meal deals that combine an entree with two sides, for example, or other
combinations of grocerant niche Ready-2-Eat or Heat-N-Eat meal components. With
the grocerant niche merchandising top of mind combined with a branded promotion,
bundled meals can help drive incremental spending by encouraging customers to
“trade up” from a stand-alone entrée according to our Grocerant Guru® Steven Johnson.
Think about how our Grocerant Guru® suggest selling
incremental meal components. By merchandising grab-and-go side dishes for
two-to-four people near the rotisserie chicken as part of a meal deal is one
way to make bundling easy for shoppers and spur impulse sales. Offering a
variety of sides and starches lets shoppers customize their meal based on the
preferences of individual family members. Or, consider bundling the entree with
a family-sized prepared salad from the deli to make a quick and easy light meal
with broad appeal.
The restaurant sector has seen a boom in delivery and takeout that is often attributed to a surge in demand
from millennials, but new research shows baby boomers may be the drivers of
ongoing growth. That according to our Grocerant
Guru® this is but another example of customer migration
from grocery stores to new non-traditional fresh food retail outlets for meals
for home.
In research from the National Restaurant Association shows that 51% of baby boomers—defined for the
research as consumers ages 55 to 73—are not ordering delivery and takeout as often as they’d like. That
compares with 43% of millennials, or people ages 21 to 38.
Nearly the same portion of the younger
group, 42%, indicated a desire to dine on-premise more frequently. That
compares with the 38% of baby boomers who said they’d like to eat at
restaurants more often.
Sandwiched in between those two
generations were Gen Xers, who demonstrated a strong desire for more off-premise
meals (49%) and on-premise dining (47%). The research defines members of that
cohort as consumers ages 39 to 54.
The research confirms that consumers are
still hungering for more takeout and delivery. Forty-nine percent said they
would like more off-premise restaurant meals, compared with 42% who cited a
pent-up demand for dine-in occasions. It’s time to evolve your 1999, 2005, 2015
business model with customer relevance.
When you look at
all of the data one thing is clear consumers do not want to cook, do not want
to do dishes, and they all want dinner with ease. How are you preparing to serve dinner to the
next generation of dinners? Do you know where they will want to eat? When the
want to eat? Or how they want to eat their next meal?
Looking for
success clues of your own? Foodservice Solutions® specializes in
outsourced Grocerant niche food marketing and business development ideations.
We can help you identify, quantify and qualify additional food retail segment
opportunities, technology, or a new menu product segment. Foodservice Solutions® of Tacoma WA is the global leader in the Grocerant niche
visit Facebook.com/Steven Johnson, www.Linkedin.com/in/grocerant/ or www.twitter.com/grocerant
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