The new food world order has led many supermarkets, regardless of size, to rethink their go-to-market strategies across all perishables departments, traditional as well as the Retail Foodservice super deli with its hot and cold buffets, sandwich islands, pizza stations, and chicken kiosks.
The complexities of meal planning and menu coordination for supermarket operators come most often from understanding which shoppers to target. Supermarkets are not only dishing out a highly competitive business model, but are also striding into a tangle of competition from convenience stores, restaurant chains, independents, and non-traditional formats that home-deliver fresh foods.
Getting closer to consumers’ desires is utmost, from locally sourced products and ingredients to cleaner labels, and above all, meal planning diversity. The push of what food manufacturers need to sell, to the pull of what shoppers want to buy presents a variety of challenges and opportunities to supermarkets..
