instore - June 2017 - 24

feature

Don't blend in with the
same bland food offerings

Convenience is a driving force in the surging
popularity of retail foodservice.

Stand out with hot
prepared foods.

* A breakfast bar, which could offer
made-to-order coffee drinks and breakfast
sandwiches; artisan toasts, chop bread; products baked in the in-store bakery fresh that
morning; and a variety of grab-and-go items.
* A pizza kitchen that offers both traditional and unique signature varieties by
the slice, made-to-order, and take-and-bake
options. Using local ingredients makes your
pizza selection even more appealing.

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24 * JUNE
2017
instore

* Store-purchased food cooked-to-order
for the consumer, such as beef, pork, chicken,
or fish. Create a meal program around this
concept that includes sides, bread, and other
add-ons.

explore a store's foodservice offerings. For those
types of shoppers, offering unique, fresh, innovative, and made-to-order products is an ideal way
of capturing their attention.

* A greater variety of grab-and-go and
single-serve prepared food options, including
international takes on traditional sandwiches
(e.g., banh mi, tortas, paninis), non-meat
options (e.g., salads, plant proteins)

Re-inventing your foodservice offerings need
not be a massive undertaking, as stores can
utilize existing programs and infrastructure
to create appealing and delicious foodservice
offerings. For example, a store could enhance its
sandwich program by using fresh-baked bread
from its in-store bakery, along with made-toorder sandwich selections that represent trendy
deli meats, cheeses, vegetables, and dressings. (If
available, local varieties of sandwich ingredients
will appeal to millennials and other shoppers
who prefer and seek out local products.) If your
store operates a salad or soup bar, consider
mixing it up with new varieties of vegetables,
pastas, and soups inspired by trendy flavors and
tastes; for example, more protein-packed options
such as lentils, beans, and chickpeas; and foods
inspired by Hispanic and Asian cuisine.

* An Asian-inspired Pho (pronounced
fuh) bar whereby shoppers can create their
meals from a variety of meats, vegetables,
and noodles.

For retailers looking to expand on their
current foodservice program, new department concepts could include:

Today's consumers are not only more
adventurous when it comes to prepared food,
they also want it to reflect their lifestyles,

One eating trend common to several of the
above examples is customization, which is
particularly appealing to millennials and
Generation Z. This includes "bowl" meal
options, which enables these shoppers to
create customized meals they build themselves, oftentimes driven by their own
creative expression. These types of foodservice formats can be a real attraction and
alternative to more traditional "order from the
board" choices.

Menu considerations

http://www.MTIproducts.com

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