inStorebuyer - February 2011 - 18

foodserviceretail
APPETIZING IDEAS FOR PREPARED FOODS

A Fresh Take on Take-and-Bake
We live in a world of the DIY and semi-homemade movements. Despite the down economy, consumers still want restaurant-quality foods—but because of the down economy, they have to figure out how to do it themselves. And although we are a Food Network society, not everyone knows how to whip up a gourmet pizza on a scratch crust. Consumers are more than willing to pick up and bake a premade pizza that is cheaper than a hot, delivered pizza and easy to prepare by just popping it in the oven. Papa Murphy’s Pizza could be considered the King of the take-nbake pizza. What sets them apart is the fresh model—all the ingredients are fresh and placed to order on the dough. Similar to a Subway restaurant, the pizza is built right before the customer’s eyes. If there’s any question that this model works, just look at the success Papa Murphy’s has seen as the largest take-and-bake pizza franchise in the country. Yo u r i n s t o r e f o o d s e r v i c e operation has an opportunity to take advantage of the take-and-bake trend—and to do it in a similar way as Papa Murphy’s. Remember that perception is reality, and Papa Murphy’s has the fresh concept working for them. A pizza made fresh in front of a customer’s eyes speaks freshness in volumes far above a pizza that is shrink-wrapped in a case. Think of the fresh perception of pizza in the same way you would your sandwich program. Which way would your customers find more fresh and appealing? A fresh take-and-bake pizza program is also a great way to crosspromote with your supermarket’s produce department. Utilize signage that says “We only use the freshest ingredients from our own meat and produce sections.” And why not take it a step further? Let your customers watch you make pizzas that are fresh and local. Tout fresh ingredients that are from local suppliers.
JOANIE SPENCER

The Sandwich Parallel
You can draw many parallels between a fresh sandwich program and a fresh pizza program—right down to the menu. Make your pizza menu stand out with inspiration from your favorite sandwiches. Here are a few ideas: • Cheeseburger • Philly Cheese Steak • BLT • Chicken Caesar • Buffalo Chicken • Chicken Club

| 18 | inStorebuyer | February 2011 |



inStorebuyer - February 2011

Table of Contents for the Digital Edition of inStorebuyer - February 2011

inStorebuyer - February 2011
editor’s note - The Economic Picture
Raisin Board Names Pastry Consultant
Pastry Smart Launches New Organic Line
FMI Lauds New Food Safety Rules
Wegmans to Open First New England Store
Walkers Shortbread Expands to Include Minis
Lesaffre Announces Yeast Price Increases
Confectioners Praise Step to Eliminate Tariffs
Meijer Donates Trucks to Food Banks
New Designs and Decorating Ideas Launched in Lucks 2011 Idea Book
Bakery Trends Revealed
A Fresh Take on Take-and-Bake
The Sandwich Parallel
[Compact Ovens]
Scaled Down Desserts
Retailers Raising the Bar on Specialty Desserts
Convenience, Trends Drive Deli Side Dish Sales
Ingredient Education
Consumers are Curious
Food Allergen ALERTS!
Economic Forecast
The Food Channel Top 10 Trends for 2011:
Bristol Farms
Food for Thought
Product Trends
Smoke Screen
Label Guidelines
Spotlight on Cheddar
Specialty Shopping
inStorebuyer - February 2011 - inStorebuyer - February 2011
inStorebuyer - February 2011 - 2
inStorebuyer - February 2011 - editor’s note - The Economic Picture
inStorebuyer - February 2011 - 4
inStorebuyer - February 2011 - 5
inStorebuyer - February 2011 - 6
inStorebuyer - February 2011 - 7
inStorebuyer - February 2011 - Pastry Smart Launches New Organic Line
inStorebuyer - February 2011 - 9
inStorebuyer - February 2011 - Walkers Shortbread Expands to Include Minis
inStorebuyer - February 2011 - 11
inStorebuyer - February 2011 - Confectioners Praise Step to Eliminate Tariffs
inStorebuyer - February 2011 - 13
inStorebuyer - February 2011 - Meijer Donates Trucks to Food Banks
inStorebuyer - February 2011 - 15
inStorebuyer - February 2011 - New Designs and Decorating Ideas Launched in Lucks 2011 Idea Book
inStorebuyer - February 2011 - Bakery Trends Revealed
inStorebuyer - February 2011 - The Sandwich Parallel
inStorebuyer - February 2011 - 19
inStorebuyer - February 2011 - [Compact Ovens]
inStorebuyer - February 2011 - 21
inStorebuyer - February 2011 - Scaled Down Desserts
inStorebuyer - February 2011 - 23
inStorebuyer - February 2011 - 24
inStorebuyer - February 2011 - 25
inStorebuyer - February 2011 - 26
inStorebuyer - February 2011 - 27
inStorebuyer - February 2011 - Retailers Raising the Bar on Specialty Desserts
inStorebuyer - February 2011 - 29
inStorebuyer - February 2011 - 30
inStorebuyer - February 2011 - 31
inStorebuyer - February 2011 - Convenience, Trends Drive Deli Side Dish Sales
inStorebuyer - February 2011 - 33
inStorebuyer - February 2011 - 34
inStorebuyer - February 2011 - 35
inStorebuyer - February 2011 - Consumers are Curious
inStorebuyer - February 2011 - 37
inStorebuyer - February 2011 - 38
inStorebuyer - February 2011 - Food Allergen ALERTS!
inStorebuyer - February 2011 - Economic Forecast
inStorebuyer - February 2011 - 41
inStorebuyer - February 2011 - The Food Channel Top 10 Trends for 2011:
inStorebuyer - February 2011 - 43
inStorebuyer - February 2011 - 44
inStorebuyer - February 2011 - 45
inStorebuyer - February 2011 - 46
inStorebuyer - February 2011 - Bristol Farms
inStorebuyer - February 2011 - Food for Thought
inStorebuyer - February 2011 - 49
inStorebuyer - February 2011 - 50
inStorebuyer - February 2011 - 51
inStorebuyer - February 2011 - Product Trends
inStorebuyer - February 2011 - 53
inStorebuyer - February 2011 - 54
inStorebuyer - February 2011 - Label Guidelines
inStorebuyer - February 2011 - Spotlight on Cheddar
inStorebuyer - February 2011 - 57
inStorebuyer - February 2011 - Specialty Shopping
inStorebuyer - February 2011 - 59
inStorebuyer - February 2011 - 60
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