inStorebuyer - May 2012 - (Page 26)

foodserviceretail APPETIZING IDEAS FOR PREPARED FOODS The Breakfast Club Anyone who thinks Americans are eating the same breakfasts they did 20 years ago hasn’t driven their kids to school in the morning lately. People, young and old, are eating breakfast again — especially breakfast sandwiches — and the instore bakery/ deli is poised to take advantage of this unique and growing opportunity. Technomic estimates the breakfast segment now accounts for 12% of the total restaurant industry, generating close to $42 billion in annual sales. Breakfast patronage is up at foodservice locations, particularly fast-food restaurants, where nearly half of consumers now occasionally purchase weekday breakfasts, compared to just one-third in 2009. The key for supermarkets is to make breakfast convenient. While some instores may not see huge potential to compete with drive-through, fast-food restaurants for the breakfast food dollar, there are plenty of ways for the bakery/ deli to make inroads and capture a much greater share. The first step involves defining a distinct breakfast category of products (including donuts, bagels, sweet rolls, breakfast sandwiches, etc.) and promoting your breakfast options with clear and dramatic messaging at store level. Think of placing creative signage adjacent or overhead secondary displays of cross-merchandised bakery and deli products that appeal to breakfast shoppers. These breakfast displays can be positioned near the outer limits of your bakery and deli department (to pull in all types of shoppers who might not visit the bakery and deli) or even near the 10-items-or-less checkout lines. Consider that convenience stores now have breakfast sandwich displays staring you in the face while you pay for your morning coffee. Sweetbay Supermarkets in Florida features clamshell packages of a variety of breakfast options, ranging from Texas toast garlic bread to guava fruit pastries. Clamshell packs of breakfast pastries are prominently displayed at Meijer stores throughout Michigan and the Midwest. For new ideas in breakfast sandwiches, take a look at the hottest new trends from foodservice operators like Dunkin’ Donuts. Dunkin’ Donuts’ new Ham & Cheese Bakery Sandwich features Black Forest ham, white cheddar cheese and creamy dijon sauce on a French roll. In another menu addition Define your breakfast category to ensure you are tracking progress accurately. | 26 | inStorebuyer | May 2012 |

Table of Contents for the Digital Edition of inStorebuyer - May 2012

inStorebuyer - May 2012
Editor's Note - The Foodie Generation
Table of Contents
Table of Contents
Frontline news - Dawn to Unveil Cake Boss-Inspired Cakes
Frontline news - Enter America’s Best Raisin Bread Contest
Frontline news - Food Lion Launches Brand Strategy
Frontline news - Finalists to Compete at IDDBA Challenge
Frontline news - BJ’s Rolls Out Farm to Club
Frontline news - Rice Creates Nutrition Column
Frontline news - WinCo Enters Arizona Market
Foodservice Retail - Cooking Schools
Foodservice Retail - Partnering With Celebrities
Foodservice Retail - The Breakfast Club
Baking & Decorating - Gourmet Cookie Diversity
Baking & Decorating - Artsy Cake Writing
Baking & Decorating - Harris Teeter Puts the Icing on the Cake
Bakery Development - Cookies Remain Strong
Deli Development - Deli Salads Provide Summer Growth
Hot Times for Foodies
From the Instore to the Aisle
Garden of Opportunity
Staffing Chefs Makes Sense
Food Safety - Safety Steps
Health & Nutrition - Spring Season Produce
Cheese Corner - Comfortable and Adventurous
Cheese Corner - Cheese on the Rise
Product Trends
Product Showcase
Marketplace Network
Ad Index

inStorebuyer - May 2012