Progressive Grocer - May 2009 - (Page 72)

Fresh Food From national to retailer brands, consumers have more options than ever when purchasing fresh meat products. But Ohio’s Buehler’s Food Markets’ singular focus on backing a sole beef brand beckons as a case study in merchandising excellence. A Signature Cut By Meg Major rocers’ increasingly sophisticated private label programs have sent store brand sales soaring across many major supermarket categories in the past 12 months. But when it comes to developing and sourcing private label meats — and more specifically beef — evaluating suitable partners requires a fresh set of eyes, particularly for regional retailers, the majority of which remain the preferred channel for fresh meat purchases. Indeed, while the new retail world order finds more and more retailers cranking up their store-brand engines to capture a competitive advantage amid shoppers switching channels to cut costs and stretch their precious food dollars, traditional supermarkets’ meat departments continue to have the highest customer-retention rates, according to the latest edition of “The 72 • Progressive Grocer • May 2009 G Power of Meat” joint study conducted by the American Meat Institute and the Food Marketing Institute. And though a strong meat department and a robust house-brand program handily represent two of the most formidable differentiation tactics grocers have relied heavily upon in the last decade, the ongoing explosion of value-seeking consumers fur- ther underscores the delicate price/quality balancing act that’s required for success. Discussing how signature meat programs have been an increasingly important category in recent years for many supermarkets, Al Kober, retail director for Wooster, Ohio-based Certified Angus Beef (CAB), says that much of the interest is undoubtedly based largely on the success retailers have had in other departments. “Grocery and nonfoods have been the private label category leaders, mainly because they are easier to do and accomplish the goals of ‘the same or higher quality at lower costs than national brands.’” But the former retail meat director says the inherent risk/reward stakes of “putting your name or brand on a product” — particularly a fresh meat line — does not necessarily translate to better quality. Be it “good, bad, low, high or inconsistent quality connotations, brands stand for something. The consumer might purchase it the first time,” Kober continues, “but if it doesn’t meet or exceed their A collaboration with Certified Angus Beef (CAB) has served Buehler’s Food Markets well: The grocer was named CAB’s highest worldwide sales partner in January. A H E A D O F W H AT ’ S N E X T www.progressivegrocer.com http://www.progressivegrocer.com

Table of Contents for the Digital Edition of Progressive Grocer - May 2009

Progressive Grocer - May 2009
Contents
Nielsen's Shelf Stoppers/Spotlight: Candy/Chocolate Candy
Market Snapshot: Tampa-St. Petersburg, Fla.
The 76th Annual Report of the Grocery Industry: Opportunity Knocking
Industry Ranking: The Super 50
Independents Report: IGA's Stores Down Under Are Experts at Giving Back
Lempert Report: Sustainable Agriculture is the Key to Feeding the World
Store of the Month: Angels in the City
United Fresh Product Forecast: Save-A-Lot Savors Suite Life at United Fresh
Meat/Seafood: A Signature Cut
Show Preview: IDDBA's Dairy-Deli-Bake 2009
Beverage Alcohol: A Heads-Up for Hops
Confectionery: Eye Candy
Hand-Held Frozen Entrees: Holding On
Coffee: Bean Counters
Private Label Trends: Private Practice
HBC: A Healthy Boost
Technology Case Study: Employ Automated Hiring
Equipment: Reach for Safety
What's Next Editors' Picks for Innovative Products
General Merchandise Taking Stock

Progressive Grocer - May 2009