inStorebuyer - July 2011 - 20

Rating Innovation
% Rating it as “Very” or “Somewhat” Innovative

important is how those technologies are implemented within the store. Ordering kiosks and other digital touch points offer several benefits, but don’t let them dominate the shopper experience – consumers value the warmth and friendliness of human interaction. Coupons are cool now. The social stigma of using coupons largely evaporated with the economic downturn. With the recent surge of Groupon and other deal sites, coupons today have even gone a step further – they aren’t just acceptable, they’re actually considered cool. Build upon this with deals that reflect this new sensibility that it’s “hip” to save. Many angles of “healthy.” What was once associated primarily with weight loss is now measured by a far broader spectrum of attributes – fresh, local and organic have joined low-fat and low-cal in defining the new face of “healthy.” Customizable convenience. Consumers want a level of convenience that saves them time but also that allows them to do just enough of the work to retain the ability to claim ownership over dishes. Grocers have

an opportunity to harness innovations in convenience to better facilitate the efforts of at-home “chefs.” Consumers rate specialty grocers as most innovative overall – even ahead of fast casual and casual dining restaurants. Traditional grocery stores, however, rank significantly lower in perceived innovation, placing ahead of only discounters and c-stores. The report offers a few suggestions for enhancing innovation: Spearhead local events: shoppers want to feel connected to their communities; grocers can play a central role in this. Be proactive with food safety: With the recent spate of high profile recalls, consumers want assurances not just from the USDA, but also from stores and manufacturers. Highlight new products: Provide shoppers with an easy way to identify what’s new and noteworthy. Why should retailers care about menu trends? Nearly two-thirds of consumers indicate that their food tastes and preferences are driven primarily by restaurant experiences. Trends occurring at restaurant menus today can often help predict what consumers want at the grocery store tomorrow. Stay ahead of the curve by exploring
IDDBA’s Show & Sell Center featured new products and merchandising tips.

Specialty supermarkets ............... 65% Fast-casual restaurants ............... 63% Casual dining restaurants ........... 59% Farmer’s markets ....................... 57% Club stores ................................ 46% Family-style restaurants .............. 46% Traditional QSR .......................... 44% Mass Merch. / Super centers ..... 43% Traditional supermarkets ............. 42% Discount stores .......................... 38% Convenience stores .................... 37%
Source: Datassential MenuTrends

flavors and ingredients such as sea salt, and dozens of others growing in popularity.

Show Highlights
Both attendance and exhibits hit all-time high numbers at 8,554 and 1,576, respectively. The conference was attended by top-ranked retail buyers, merchandisers, executives, food manufacturers, brokers, distributors, and other top industry professionals. The powerful, thought-provoking seminars, led by nationally-known speakers, created an atmosphere of excitement and anticipation that was felt in the seminars, special events and on the show floor. IDDBA’s Dairy-Deli-Bake 2011 registered attendees represented nearly 50 countries. The exhibit floor grew until there was no more room to expand. The positive energy created a domino effect that buoyed attendees as they sought out new products, ideas, and business partners. The show floor was busy with business.

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inStorebuyer - July 2011

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