instore - June 2016 - (Page 9)

feature Prepared and growing NATIONAL RESTAURANT ASSOCIATION by Stephanie DeCamp I f you could only use one word to describe the National Restaurant Association's Foodservice at Retail Conference on May 23, it's this: Comprehensive. The day's seminars were stuffed with statistics and predictions, but focused largely on overcoming the challenges that result from two industries coming together under one umbrella. Advice and speculation was given on such varying topics as workplace cultures colliding, how to look for and retain the right kinds of chefs and help build solid teams to work with them, employee empowerment, and handling sourcing and shrinkage between departments. Equal time was also given to topics such as consumer expectations, food safety, the benefits of in-house dieticians and consumer education on health, and of course, how to market your foodservice in retail offerings to the public at large, using your products to lure them in and keep them coming back. The National Restaurant Association's first ever Foodservice at Retail Conference confirms that fresh and prepared foods are huge moneymakers, and here to stay of this: "Retail at foodservice is taking business away from restaurants," Hanson said, "and they know it." Instore could dedicate a whole issue to all of the information those seminars covered, but since this issue is going to press as this is being written, we'll just take a moment to fill you in on the state of the industry, its unique challenges, and its very encouraging future projections. Over half of all supermarkets now offer prepared foods, and while c-stores aren't quite at that number yet, that's no reason to dismiss them, Hanson said. Considering where that industry has been for so long, it's a very big deal - especially with consumer perceptions changing so drastically. Restaurants, supermarkets, c-stores, food trucks, meal kits, farmers' markets and online delivery services are rapidly working on a level playing field now, he said. To the consumer, it's an explosion of choices, each as valid as the next, so long as it's tasty. Wade Hanson, principal of Technomic, kicked the day off by drawing a clear picture of the burgeoning industry (which is moving quicker than ever) and acknowledging the challenges that lay before it. Consumer demands are intensifying, and retailers and manufacturers are grappling with things like how to source local foods and offer cage-free eggs. The volatility resulting from climate change has been and will continue to impact commodity prices. All of the trends and buzzwords surrounding transparency and traceability are translating to significant cost increases and investments. Consumers are changing, too - those under 35 prefer technology and don't necessarily want to deal with people. But retail foodservice is the prime beneficiary of all Technomic's projected growth for the industry in 2016 is high: fastcasual dining will keep growing by 10 percent this year, but supermarket foodservice is right behind, with over 9 percent growth projected. What's more, Technomic expects foodservice at retail to keep growing by 9 - 10 percent every year for the next decade. In the face of these numbers, it's no wonder that retailer investment and manufacturer interest is so high, Hanson said. It's tough to find growth like that in foodservice. But with that growth comes unique challenges. Consumer acceptance is on the rise, but so are their expectations, and with so many options, there's no reason to give a retailer a second shot. So get ready, because everyone's on that same, level playing field now. Game on! instore * JUNE 2016 * 9

Table of Contents for the Digital Edition of instore - June 2016

instore - June 2016
Editor's Note - Retail Foodservice: Here's your chance
Table of Contents
News - On our radar
Feature - Prepared and growing
Spotlight - By the numbers: Pizza
Cover story - Prepared for the holidays
Commissary Insider - Insight Insider: Bimmy's boasts food 'made with love'
Food Safety: Creating a food safety culture
Equipment: Success with spiral refrigeration systems
Best labeling practices: How do you show you’re non-GMO?
Operations and logistics: The importance of preventative maintenance
Specialty Insights - Consider Olives & Antipasta
Feature - Marketing to smaller households
Product Knowledge - Need to Know: Holiday pies
Equipment & Packaging - Latest Innovation: Slicing equipment
Merchandising - On display: Holiday gifts
Product Trends - First to Market
Product Showcase
Ad Index

instore - June 2016