Methods of operating within the retail food sector will almost always be changing. This is especially valid from the supermarket space. Today’s informed consumers are increasingly demanding quality, fresh, and innovative foods. Additionally, these consumers also demand convenience be served along with these first-rate products.
More grocery items 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 grocers – chains and independents – addressing the dual problems with freshness and convenience? Listed here are ways they’re working to grow sales through serving their potential customers better:
1. Locally sourced products. It is a considering the fact that products sourced locally is going to be on supermarket shelves and in supermarket counters quicker. Same-day produce and dairy deliveries from local suppliers ensure customers receive a common foods fresher.
Moreover, today’s savvy consumers want to know exactly where their foods are coming from. This enables them to easily and quickly trace many origins whenever they experience any complications with them. Hence, locally sourced may be the break through, which food retailers are on board with to meet customer demands.
2. More specialized departments. Fresh products in food markets are coming increasingly from very specialized departments. Included in this are artisan bakeries, market fresh fish and seafood departments, gourmet cheese departments, and convey departments offering more organic produce.
Artisan in-store bakeries (with products baked fresh daily) are selling breads as well as other goods with unbleached flour and healthy grain. Specialized departments concentrating on all-natural merchandise is quitting products containing MSG. Moreover, they’re serving consumers’ wishes for low-sodium, low or no sugar, as well as gluten-free products.
3. Clean food. Customers are demanding ‘cleaner’ food. Therefore products with limited ingredients. Nonetheless, these limited ingredients should be first-rate, without preservatives and additives. Consumers desire to understand how their vegatables and fruits are grown and processed. They would like to know if the meat they’re buying is grain or grass-fed and whether it contains antibiotics or chemicals. Supermarkets are increasingly stocking meals that meet consumers’ needs during these areas.
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