The Grocerant Guru® on Everytable: Why “Better-for-You” Food Is Better for Everyone

 

The U.S. food industry is undergoing a structural shift. Consumers want food that is convenient, affordable, flavorful, and nutritionally responsible—all at the same time. That convergence sits directly at the heart of the Grocerant Guru® thesis: the future belongs to food retailers and restaurants that blur traditional lines and deliver ready-to-eat meals with retail efficiency and restaurant-quality flavor.

That is precisely why the expansion strategy from Everytable deserves attention.

The company has announced the launch of a franchise program designed to expand its footprint across the Western United States, beginning with opportunities in California and Arizona. With more than 35 locations already operating, Everytable is scaling a model built around scratch-cooked meals, centralized production, and neighborhood-focused grab-and-go storefronts.

Founder and CEO Sam Polk has long argued that access to nutritious food should not depend on income or geography. The company’s approach—small storefronts supported by commissary kitchens—removes many of the operational burdens that traditionally make restaurants expensive to operate.

But what matters most is not just the franchise opportunity. What matters is how the Everytable model aligns with the modern Grocerant economy—where food retail, restaurants, and convenience are merging into a single ecosystem.

And in that ecosystem, “better-for-you” food is no longer a niche. It is a mainstream expectation.

 

The Rise of the Better-For-You Grocerant

Across the U.S., the demand for prepared foods continues to surge. Industry analysts estimate that ready-to-eat and ready-to-heat meals represent one of the fastest growing segments of food retail, driven by busy households, hybrid work patterns, and shrinking time for cooking.

Consumers want food that checks four boxes:

• Convenience
• Flavor
• Value
• Nutrition

Everytable’s model delivers on each of those expectations.

Instead of traditional restaurants that rely on large kitchens, extensive staffing, and slow production cycles, Everytable centralizes scratch cooking in commissary kitchens and distributes meals to compact neighborhood stores ranging from 500 to 1,400 square feet.

The result is restaurant-quality food sold with retail efficiency—the very definition of a Grocerant model.

 

Four Ways Everytable Demonstrates a Viable Grocerant Program

1. Consumers Save Time

Time has become the most valuable currency in food consumption. Between work, commuting, family responsibilities, and digital distractions, consumers increasingly choose ready-to-enjoy meals over cooking from scratch.

Everytable meets that demand with grab-and-go meals designed for immediate consumption or quick reheating.

This model mirrors the growing success of prepared food programs at supermarkets, convenience stores, and fast casual restaurants—yet it delivers them through a focused storefront designed specifically for meal solutions.

The outcome: less waiting, less cooking, and faster meal decisions.

 

2. Portion Size Meets Lifestyle Needs

Portion control has quietly become a major driver of food purchasing behavior. Many traditional restaurant meals are oversized and calorie-dense.

Everytable addresses this by offering balanced portion sizes designed for everyday eating, not occasional indulgence.

For consumers focused on healthier lifestyles, weight management, or simply avoiding food waste, this approach makes ready-to-eat meals more practical and sustainable.

Better portioning also helps maintain predictable price points, reinforcing the brand’s “fast-food prices with fresh food quality” positioning.

 

3. Value Without Sacrificing Nutrition

For decades, the food industry created a false choice: cheap food or healthy food.

Everytable aims to eliminate that trade-off.

By centralizing food production and minimizing in-store labor and kitchen equipment, the company keeps operating costs lower than traditional restaurants. Those savings can translate into nutritious meals priced competitively with quick-service restaurants.

For consumers, that means healthier options are financially accessible, not premium luxuries.

 

4. Expanded Flavor Profiles Reflect Local Communities

One of the defining traits of successful Grocerant concepts is the ability to mirror the culinary diversity of their communities.

Everytable’s menus reflect neighborhood tastes and cultural preferences—offering globally inspired meals that appeal to a wide range of consumers.

From Mediterranean flavors to Latin-inspired dishes and modern comfort foods, the brand recognizes that today’s consumers expect variety and authenticity, not standardized menus.

That approach also reinforces local relevance, helping each store feel connected to the neighborhood it serves.

 

A Platform Model for Modern Food Distribution

Everytable’s franchise model also highlights another trend shaping the food industry: multi-channel food distribution.

Revenue streams extend beyond storefront sales to include:

• Meal plan subscriptions
• Digital ordering
• Catering
• Partnerships with schools, universities, and senior living communities
• Collaborations with nonprofit organizations

By diversifying sales channels, the brand builds recurring revenue and predictable demand—a model increasingly adopted across the broader prepared-food sector.

Backed by investors including Gwyneth Paltrow, Maria Shriver, Peter Buffett, and Patrick Schwarzenegger, Everytable is positioning itself as both a social-impact brand and a scalable food platform.

Grocerant Guru® Insights

From the Grocerant Guru® perspective, the expansion of Everytable underscores three important trends reshaping the food industry:

1. “Better-for-you” is becoming the default expectation.
Consumers no longer separate health, convenience, and flavor. Brands that integrate all three will dominate prepared meal growth.

2. The future of food retail is hybrid.
Concepts that combine restaurant-quality meals with retail operating efficiency—what the Grocerant Guru® calls the Grocerant model—will outperform traditional single-channel formats.

3. Community relevance drives loyalty.
Food programs that reflect neighborhood tastes, cultural diversity, and lifestyle needs create stronger emotional connections and repeat visits.

 

In a food industry where the lines between grocery stores, restaurants, and convenience retailers continue to blur, Everytable’s expansion illustrates a simple truth:

When food is convenient, affordable, and better for you—it's better for everyone.

Success Leaves Clues—Are You Ready to Find Yours?

One key insight that continues to drive success is this: "The consumer is dynamic, not static." This principle is the foundation of our work at Foodservice Solutions®, where Steven Johnson, the Grocerant Guru®, has been helping brands stay relevant in an ever-evolving market.

Want to strengthen your brand’s connection with today’s consumers? Let’s talk. Call 253-759-7869 for more information.

Stay Ahead of the Competition with Fresh Ideas

Is your food marketing keeping up with tomorrow’s trends—or stuck in yesterday’s playbook? If you're ready for fresh ideations that set your brand apart, we’re here to help.

At Foodservice Solutions®, we specialize in consumer-driven retail food strategies that enhance convenience, differentiation, and individualization—key factors in driving growth.

Email us at Steve@FoodserviceSolutions.us Connect with us on social media: Facebook, LinkedIn, Twitter

 

Grocerant niche Mix and Match Meal Components Thriving on the Family Holiday Table

 

Ready-2-Eat and Heat-N-Eat fresh prepared meals and meal components will be center stage this holiday season and restaurants has found that the Grocerant niche bundled mix and match meal components make the meal prep time shorter, food better, and clean-up a breeze according to Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

Consider these new insights from, the National Restaurant Association (NRA)that found 77% of consumers will cope with holiday demands by letting restaurants do some of their cooking during the coming weeks. Now you have to admit that the grocerant niche has come a long way since 1996 when our own Steven Johnson identified, quantified, qualified and then named what is now called the grocerant niche. 

Back to the new study, according to the NRA survey, 57% of consumers plan to go out to eat at a restaurant, while 50% plan to order takeout or delivery for a gathering at home during the holidays. One in four consumers plan to do both. When asked about why they plan to include restaurant meals in their holiday plans:

·         88% said dining out or ordering a meal from a restaurant is a good way to support businesses in their community during the holidays.

·         82% said letting restaurants do the cooking is easy and reduces their stress.

·         78% said a restaurant gives them an opportunity to socialize with family and/or friends and is a better use of their time than cooking and cleaning up. 

Michelle Korsmo, President & CEO of the National Restaurant Association, stated, “During the holidays—maybe more than any other time of the year—we work to make meaningful connections with people in our lives. The restaurants in our communities provide the space and the comfort to do that while sharing a meal,”. “The holiday season is important to restaurant operators and employees who work hard to make it special. When you choose restaurants, you get the flavors you crave without grocery shopping and preparation. You get familiar holiday dishes, without the dishes to wash. You get beloved traditions, without all the preparations. When you let restaurants do the cooking, restaurants let you take a holiday from the holidays.”

So, when choosing the restaurant, convenience and loyalty were top of mind for most consumers. 

·         A restaurant close to home was the top pick for 94% of consumers going out to eat and 91% planning to order out. 

·         81% of diners plan to dine in a restaurant they’ve often visited during the holidays, while 79% of diners will order out from one. 

Regular readers of the blog know that inflation is impacting consumer decision-making during the holidays, making them more interested in restaurants where they can find a deal or specials.

·         89% of consumers who plan to dine in a restaurant and the same number who plan to order out will consider deals or specials to pick the restaurant. 

·         60% of customers eating out and 66% of those planning takeout are making their choices based on marketing emails from restaurants. Even fewer are being swayed by social media—just 58% of people planning to eat out and 65% of those planning delivery or takeout say social media marketing will be a determining factor in their choice of restaurant. 

The National Restaurant Association conducted the online survey of 1,002 adults Nov. 18-20, 2022, asking questions about their plans to use restaurants during the holiday season. If you want a deep dive into the grocerant niche you might want to obtain a Grocerant ScoreCard or a copy of the Grocerant Index.

Invite Foodservice Solutions® to complete a Grocerant ScoreCard, or for product positioning or placement assistance, or call our Grocerant Guru®.  Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche. Contact: Steve@FoodserviceSolutions.us or 253-759-7869

Are you Ready to Build a 

Larger Share of Stomach? 

Honey Baked Ham Company Fresh Fast Holiday Meal Solutions

 

At the intersection of being time-starved and lacking the skill-set to cook a holiday meal from scratch, The Honey Baked Ham Company has a great set of solutions for anyone that is looking for a great holiday meal any time this holiday season according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

So, if you are an out-of-practice host or a first-time host, The Honey Baked Ham Company has you covered for all your holiday gatherings with simple ways to serve, gift and shop during the festive season. They have everything from delicious holiday meals with convenient ordering options to unique host gifts, HoneyBaked is dedicated to helping everyone spend less time in the kitchen and more time reuniting with their loved ones this Friendsgiving and Thanksgiving.

HoneyBaked's holiday meals, even have a brand-new full-flavored brunch option. HoneyBaked entrees are fully-cooked and undeniably delicious. They include savory hams, turkeys and sides, perfect for any and all Friendsgiving, Christmas, or New Year’s get togethers.

Here are some of your grocerant niche options:

·         For the Seasoned Host: Serving 12 to 16, the Signature Ham and Turkey Feast will feed all guests (with leftovers to follow). Enjoy the 24-hour slow smoked Honey Baked Ham, Bone-In Half, with the signature sweet, crunchy glaze. The meal also includes a lighter, more delicately flavored Turkey Breast that pairs perfectly with the Cranberry Walnut Chutney. It's not Thanksgiving without the sides. And this meal comes with four Heat 'N Serve Sides, two varieties of choice. Made from the finest and freshest ingredients, these include Green Bean Casserole, Maple Sweet Potato Souffle and Double Cheddar Macaroni & Cheese.

·         For a Small Party of Ham-Lovers: Try HoneyBaked's Bone-In Quarter Ham Meal. Slow cooked and glazed to perfection, this ham is just right for gatherings of four to six. The meal includes two Heat 'N Serve Sides – delicious complements to the savory ham.

·         For the Traditional Holiday Host: Take home the classic Turkey Dinner made with 100 percent premium white meat turkey breast, along with your choice of two or three Heat 'N Serve Sides.

·         But First, Brunch: For those who cannot wait until dinner, try the new HoneyBaked Brunch that comes with a quarter ham, two Heat 'N Serve Sides, HoneyBaked bacon and coffee cake. This will have you ready for a nap (and another slice of coffee cake) before the main attraction!

 

Ah, yes once again there is more, to gift fellow Ham Fan and foodie hosts, HoneyBaked has unique, and tasty ideas like the Southern Pecan Pie, signature sauces, or a gift card so they can pick their favorite dish.

JoAnn Herold, Chief Marketing Officer at The Honey Baked Ham Company, stated, "As people are opening up their homes again to those near and far, we want to help families and friends reconnect over the shared experience of a comforting meal – one without the stress that can sometimes come with menu planning and prep". …"HoneyBaked is here to help celebrate time together while making memories that will last beyond the holiday season."

Gen Z and Millennials will find incremental relevance in the fact that ordering this year's holiday meal has never been easier. Meals and gifts can be purchased in store or bought online and picked up at the nearest HoneyBaked location. Select products can also be ordered at honeybaked.com and be shipped right to the doorstep.

Looking one customer ahead, families planning ahead, The Honey Baked Ham Company is offering Gold Pick-Up Days. This special offer includes $5 off any Bone-In Half Ham or holiday meal for early pickup at retail stores between November 21 – 22, 2021 (coupon required).

Are you ready for some fresh ideations? Do your food marketing ideas look more like yesterday than tomorrow? Interested in learning how our Grocerant Guru® can edify your retail food brand while creating a platform for consumer convenient meal participation, differentiation and individualization?  Email us at: Steve@FoodserviceSolutions.us or visit: us on our social media sites by clicking one of the following links: Facebook,  LinkedIn, or Twitter