instore - December 2017 - 26
convention coverage
The power of
private
Instore deli, bakery shine at
annual store brands show
by Andy Nelson
A
ttendance was up at the annual Private Label Manufacturers
Association show Nov. 12-14 in Chicago, and the group's president said perimeter-store departments are a big reason why.
Nearly 1,500 exhibitors presented at 2,864 booths at PLMA 2017, up
more than 5 percent from the year before. And thanks largely to boosts
in retailer and wholesaler registrations, attendance at the show rose 4.3
percent over 2016.
The ascendance of perimeter-store was evident everywhere Brian
Sharoff, PLMA's president, looked at this year's show.
"The transition from shelf-stable center-store to deli, bakery, dairy - all
of the fresh, ready-to-eat, ready-to-serve foods - is virtually complete,"
Sharoff says. "The perimeter is where the action is, and it's defined by
what consumers, not retailers, want."
26 * DECEMBER 2017 * instore
Spartanburg is known not only for its branded product, like the new
TGI Fridays rib packs it was showcasing at PLMA, but also for storelabel products for retailers like Safeway and Winn-Dixie. At PLMA, the
company displayed Kentucky Bourbon Rib product it packs for WinnDixie and its line of ribs packed under Safeway's Signature Select label.
At PLMA, Elizabeth, New Jersey-based Atalanta highlighted several
products it markets in both branded and private-label formats,
including new goat cheese and hummus products.
Industry growth in private label is "tremendous," says Marissa DeMaio,
Atalanta's director of retail marketing. Private label gives retailers the
chance to market similar products on several different tiers, from
budget to premium, DeMaio says. In today's hyper-competitive environment, private label is a category where grocers can differentiate
themselves and, if they do it well, generate higher margins.
"Retailers today are struggling, which is why private label is thriving,"
she says. One strategy that has proven successful for both Atalanta and
its retail partners, DeMaio says, is to offer private-label for, say, the top
two sellers in a certain product line. In exchange for that, retailers will
often provide premium slotting space for other, branded, product from
Atalanta, she says.
PLMA
Exhibitors at the show who supply instore deli and bakery departments couldn't agree more. Retailers' reliance on private label is
definitely on the rise, says JoAnne LaBounty, president and CEO of
Spartanburg, South Carolina-based Spartanburg Meat Processing Co.
"Studies show that consumers tend to feel private-label is a better buy,"
LaBounty says.
Table of Contents for the Digital Edition of instore - December 2017
instore - December 2017
EDITOR'S NOTE -- Publix’s differentiators
CONTENTS
SPOTLIGHT - BY THE NUMBERS
COVER STORY -- Publix on the move
COVER STORY -- 'Natural' Private label
COVER STORY -- A new take on meal kits
commissary INSIDER
INSIGHT INSIDER -- 2017 in review
FOOD SAFETY/HEALTH -- Legislation
OPERATIONS -- Energy solutions
EQUIPMENT -- The sous vide emergence
NEWS -- NEED TO KNOW
CATEGORY PERSPECTIVE -- Beyond grocery
SPECIALTY INSIGHTS -- CONSIDER
CONVENTION COVERAGE -- The power of private
MERCHANDISING -- ON DISPLAY
PRODUCT TRENDS -- FIRST TO MARKET
PRODUCT SHOWCASE
instore - December 2017 - instore - December 2017
instore - December 2017 - instore - December 2017
instore - December 2017 - 2
instore - December 2017 - EDITOR'S NOTE -- Publix’s differentiators
instore - December 2017 - 4
instore - December 2017 - 5
instore - December 2017 - CONTENTS
instore - December 2017 - 7
instore - December 2017 - SPOTLIGHT - BY THE NUMBERS
instore - December 2017 - 9
instore - December 2017 - COVER STORY -- Publix on the move
instore - December 2017 - 11
instore - December 2017 - COVER STORY -- 'Natural' Private label
instore - December 2017 - 13
instore - December 2017 - 14
instore - December 2017 - 15
instore - December 2017 - COVER STORY -- A new take on meal kits
instore - December 2017 - 17
instore - December 2017 - 18
instore - December 2017 - INSIGHT INSIDER -- 2017 in review
instore - December 2017 - com - 2
instore - December 2017 - com - 3
instore - December 2017 - com - 4
instore - December 2017 - com - 5
instore - December 2017 - FOOD SAFETY/HEALTH -- Legislation
instore - December 2017 - com - 7
instore - December 2017 - com - 8
instore - December 2017 - com - 9
instore - December 2017 - OPERATIONS -- Energy solutions
instore - December 2017 - com - 11
instore - December 2017 - com - 12
instore - December 2017 - com - 13
instore - December 2017 - EQUIPMENT -- The sous vide emergence
instore - December 2017 - com - 15
instore - December 2017 - com - 16
instore - December 2017 - NEWS -- NEED TO KNOW
instore - December 2017 - CATEGORY PERSPECTIVE -- Beyond grocery
instore - December 2017 - 21
instore - December 2017 - SPECIALTY INSIGHTS -- CONSIDER
instore - December 2017 - 23
instore - December 2017 - 24
instore - December 2017 - 25
instore - December 2017 - CONVENTION COVERAGE -- The power of private
instore - December 2017 - 27
instore - December 2017 - MERCHANDISING -- ON DISPLAY
instore - December 2017 - 29
instore - December 2017 - 30
instore - December 2017 - 31
instore - December 2017 - PRODUCT TRENDS -- FIRST TO MARKET
instore - December 2017 - PRODUCT SHOWCASE
instore - December 2017 - 34
instore - December 2017 - 35
instore - December 2017 - 36
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