bake - March 2013 - Pan - 38
BREADS AND BAKING
ago; in fact, 38% of today’s consumers
say that they purchase prepared foods
from traditional supermarkets each
week—compared to 42% who said
the same in 2010.
“These consumers may be
reversing the patterns they set a
couple of years ago by heading
back to restaurants,” says Tristano
of Technomic. “For retailers to gain
or maintain their share of foodservice dollars, they’ll need to clearly
stand out from restaurants—especially since our data shows that
consumers’ expectations are rising
“Our data shows that consumers’
expectations are rising for the taste,
quality, freshness and appearance
of retailer prepared foods.”
Darren Tristano de Technomic
for the taste, quality, freshness and appearance
of retailer prepared foods.”
Further, NPD research shows US Hispanics
not only tend to visit convenience stores more
frequently than non-Hispanics, they also spend
more per transaction. They vary from other
customers in terms of shopping behavior, product
purchases, brand preferences, and reasons for
selecting retailers.
The Hispanic Convenience Store Shopper, a
report based on a 2012 study, shows Hispanics are
more likely to purchase particular salty and sweet
snacks than non-Hispanics. These purchases are
less likely to be planned compared to Hispanics’
other purchases, and most are consumed within
an hour of purchase. For retailers, having the
snacks Hispanic customers prefer could boost
these impulse purchases. Promotions focusing
on preferred items may increase basket size, too.
38
MARCH 13
|
PANADERIA
bake - March 2013
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