Strategies to operating in the retail food sector will always be changing. This is especially true within the supermarket space. Today’s informed rrndividuals are increasingly demanding quality, fresh, and innovative foods. Additionally, these consumers also demand convenience be served as well as these first-rate products.
More grocery products are being purchased at non-traditional food retailers. Such as Wal-Mart Stores Inc., Costco Wholesale Corporation, along with pharmacies/drugstores, and specialty alternative grocers.
How are traditional grocery stores – chains and independents – addressing the dual problems with freshness and convenience? Are mainly ways they’re trying to grow sales through serving their clients better:
1. Locally sourced products. It’s a considering the fact that products sourced locally will likely be on supermarket shelves and in supermarket counters quicker. Same-day produce and dairy deliveries from local suppliers ensure customers receive a common food products fresher.
Furthermore, today’s savvy consumers want to know where by their foods are via. This allows these to easily and quickly trace their items origins should they experience any difficulty with them. Hence, locally sourced is the new concept, which food retailers are on board with to fulfill customer demands.
2. More specialized departments. Fresh products in grocery stores are coming increasingly from very specialized departments. Such as artisan bakeries, market fresh fish and seafood departments, gourmet cheese departments, and produce departments offering more organic produce.
Artisan in-store bakeries (with products baked fresh daily) are offering to you breads as well as other goods with unbleached flour and healthy grain. Specialized departments emphasizing all-natural goods are moving away from products containing MSG. Moreover, they’re serving consumers’ wishes for low-sodium, low or no sugar, and in addition gluten-free products.
3. Clean food. Industry is demanding ‘cleaner’ food. What this means is products with limited ingredients. Nonetheless, these limited ingredients should be first-rate, without additives and preservatives. Consumers want to discover how their fruits and vegetables are grown and processed. They wish to know perhaps the meat they are buying is grain or grass-fed and whether it contains antibiotics or chemicals. Supermarkets are increasingly stocking meals that meet consumers’ needs in these areas.
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