instore - January/February 2013 - (Page 32)

gear up for tailgating TAILGATING AT HOME Homegating presents an opportunity to sell items that don’t fit in with on’t ily traditional tailgating food. Help the homegater throw an easily planned, game day party that feels upscale, but without the hassle. According to the NFL, 44% of its viewing audience consists of females, and the homegating push for products is especially aimed at women, according to league spokeswoman Joanna Hunter. The Nielsen Company states that it is common knowledge that women control almost 70% of global consumer spending ($12 of $18 trillion). Couple these facts with International Dairy Deli Bakery Association research that shows 16.9% of consumers shop the instore bakery to pick up items for a special event in their home, and it’s clear that marketing to the homegater demographic will improve instore bakery and deli sales. 23% of college football fans prefer fa pizza as their favorite game day g ecent snack according to a re recent poll by Rasmussen Re Reports. While tailgating comes with a standard fare in mind, and currently evolves into new and exciting offerings, pizza scores like an easy layup for foodservice and ready-to-eat items to sell to the homegating customer. Steer homegaters to your foodservice station and wet salad case with signage placed strategically in areas where tailgating products are displayed and sold. Mention homegating in your weekly circulars. Sides like Reser’s Curry Chickpea Salad and Chicken Lo Mein Salad Kit give customers a gourmet side item that party goers will appreciate. These sides from Reser’s taste great hot or cold, ideal for any homegating spread. PHOTOS: IDDBA Attract Millennials, Channel Your Inner-“Foodie” Many millennials and gen Xers belong to a new “foodie” culture. Consider using a few of these buzzwords in your signage and menu descriptions to speak their language: to catch their attention. Here are a few trending foods among millennials that you should consider incorporating into your homegating menu: • • • • • • bacon: combine it with maple syrup for a sweet twist or use it to wrap around skewered veggies • sriracha (rooster sauce): add it to potato salad or mix it into pizza sauce for a boost in flavor • quinoa, farro, buckwheat: try these instead of rice or noodles in any wet salad • greek yogurt: use it in place of sour cream in any dip for more tang and less fat • aioli: use it to dress up party sandwiches • gluten-free anything: it’s not just for the gluten-intolerant anymore (more on page 24) • truffle oil: a little goes a long way in any side or deli salad exotic: describe any ethnic-inspired dishes umami: translates to “pleasant savory taste” artisanal: promote any items your staff makes onsite housemade: an alternative to artisanal hand cut: similar to housemade, use this word to simila describe your fresh deli meats fre • local: promote a fresh ingredients you are able to any source locally • organic: some ingredients can be swapped for in organic versions without adding much cost. Millennials seek unique ingredients and flavor un combinations, but certain ingredients are sure bu 32 • JAN + FEB 2013 • instore

Table of Contents for the Digital Edition of instore - January/February 2013

inStorebuyer - January/February 2013
Editor's Note - Gear Up for Fall
Calendar
Table of Contents
News - On Our Radar
Consumer Insights - Trending - Breads & Rolls
Trendspotting: Take-and-Bake Breads & Rolls
Trending - Deli Salads
Trendspotting: Whole Grain Deli Salads
Consider Gluten Free
Gear Up for Tailgating
Think Like a Tailgater
Wrap It Up
Tailgating at Home
Sweet Victory
Gear Up for Halloween
Merchandising Tricks
Get Creative with Raisins
Healthy Options for Kids
Hispanic Celebrations
Quinceaneras
Gear Up for Fall Catering
Planning Tools
Distinctive Ingredients
Innovative Products
Key Trends in 2013
Local & Natural
Adding Theater
Pasta Power
Specialty Cheeses
Cheese Pairings 101
Kosher Catering
Product Trends - First to Market
Bizarre Holiday
Product Showcase/Ad Index

instore - January/February 2013