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