Staffing Chefs Makes Sense
Chefs increase business, reach out to customers and allow supermarkets to ride the wave of prepared foods in retail.
by Bob Sims The evolution of the supermarket in recent years has not only changed the way consumers shop for and purchase food, but also the way supermarkets staff and run their businesses. With instore foodservice continuing to gain ground on the restaurant business, supermarkets are hiring more chefs away from the stress and late hours of restaurants and into the supermarket kitchen.
offerings have consitently improved and now compete with restaurants at the highest level. A survey in Southern California shows consumers agreeing that prepared food from retailers are restaurant quality at lower prices. Two-thirds of those surveyed have seen significant improvements in the quality and variety of retailerprepared foods in the past five years. “Retailers’ prepared food programs have evolved to the point that they are considered viable alternatives to restaurants of all types and service styles, from full- and quick-service to upscale and more affordable conThe instore bakery is a natural solution for catering desserts from your store.
Restaurant comparable
Recent consumer research by food industry consultant Technomic indicates that retailers’ prepared food
cepts,” says Jenny Anderson, director of Technomic’s Retailer Meal Solutions Monitor service. “The appeal goes well beyond convenience and value. Consumers clearly recognize enhancements that are based on restaurant influences.” Retailers’ products have always competed well on convenience and value. But when asked if retailers are better or worse than restaurants on 14 different product attributes, retailers consistently fared better than
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Table of Contents for the Digital Edition of inStorebuyer - May 2012