Progressive Grocer - August/September 2009 - (Page 54)

Fresh Food Tailgating Takes Over With fall right around the corner, fun, food and football will be factoring heavily in grocers’ playbooks. Read on for inspiring merchandising ideas to get the creative autumn juices flowing. By Meg Major ith summer winding down and the kickoff to the big fall selling season upon us, those hazy, lazy days will soon give way to spirited promotions of the autumnal kind — think back-toschool, harvest sales and, of course, tailgating, the last of which has emerged for many grocers and suppliers as a thriving standalone sales platform. To be sure, a quick peek inside shopping carts before a big game readily reveals that “main course” tailgating fare is no longer just about hot dogs, subs, sausages and chips. To the contrary, while the venerable game-day staples still remain firststring standouts at many asphalt feasts, a new generation of food enthusiasts is now noshing on multi-course meals of salads, antipasti, steaks, ribs, kebabs, Tailgating is hotter than ever, and grocers can capitalize on this trend with tasty fall promotions. W vegetables and, of course, desserts. It goes without saying that tailgating’s takeoff bodes favorably, not only for grocers, but also for grill manufacturers, as evidenced by the most recent Weber Tailgating Study affirming that grilling has become significantly more popular among tailgaters, with 68 percent prone to “always grilling” at their parties. This increased popularity is translating to the retail sales floor, with 64 percent of Weber tailgate study respondents saying they purchased their grill specifically for tailgating. Mirroring consumers’ increasing desire for healthier foods, the tailgating study found 44 percent of respondents now grilling more veggies, 36 percent grilling leaner meats, 31 percent grilling more poultry and 20 percent grilling more fish. Tailgate grilling styles are also changing, as evidenced by 41 percent of tailgaters who are broadening their grilling menus to include side dishes and entire meals. All of this gives supermarkets of all stripes a stellar opportunity to score big with a well- 54 • Progressive Grocer • August/September 2009 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 - August/September 2009

Progressive Grocer - August/September 2009
Contents
Nielsen’s Shelf Stoppers/Spotlight: Alcoholic Beverages/Light Beer
CES: Inside the Market Basket: Economical Choices Bring Grocery Gains
Lempert Report: Earth-Friendly Isn’t Everything
Store of the Month: Kosher Country
Executive Insights: A View From Tops
Independents Report: Become a Leader Your Associates Will Follow
Perspectives:Wegmans Food Markets: How Two Halves Make More Than a Whole
Independent Thinking: N.G.A. Annual Independent Grocers Survey: Cream of the Crop
Fall Promotions: Tailgating Takes Over
Proteins: Meaty Alternatives
Fresh Developments: PG Looks at the Latest News From the Perimeter
Beverage Alcohol: Keeping the Aisle Afloat
Culinary Oils: Oil Can
Frozen Desserts: Frozen Desserts Heat up
Family Planning: Up Front With Family Planning
Vitamins and Supplements: Healthy Sales With a Capital ‘D’
Pharmacy: Dealing With Diabetes
What’s Next: Editors’ Picks for Innovative Products
Equipment: Lasting Impressions: The Shopper’s Perspective

Progressive Grocer - August/September 2009