Ways of operating inside the retail food sector will always be changing. This is especially true from the supermarket space. Today’s informed people are increasingly demanding quality, fresh, and innovative foods. Additionally, these consumers also demand convenience be served along with these first-rate products.
More grocery items are being purchased at non-traditional food retailers. Included in this are Wal-Mart Stores Inc., Costco Wholesale Corporation, and also pharmacies/drugstores, and specialty alternative grocers.
How are traditional supermarkets – chains and independents – addressing the twin issues of freshness and convenience? Are mainly ways they’re working to grow sales through serving their potential customers better:
1. Locally sourced products. It’s really a given that products sourced locally is going to be on supermarket shelves plus supermarket counters quicker. Same-day produce and dairy deliveries from local suppliers ensure customers receive a common foods fresher.
Moreover, today’s savvy consumers would like to know exactly where their foods are coming from. This allows these to quickly and easily trace their products origins as long as they experience any difficulties with them. Hence, locally sourced is the new concept, which food retailers are saved to board with to fulfill customer demands.
2. More specialized departments. Fresh products in supermarkets are coming increasingly from very specialized departments. For instance , artisan bakeries, market fresh seafood and fish departments, gourmet cheese departments, and convey departments offering more organic produce.
Artisan in-store bakeries (with products baked fresh daily) will provide breads and other goods with unbleached flour and healthy whole grains. Specialized departments focusing on all-natural items are quitting products containing MSG. Moreover, they’re serving consumers’ wishes for low-sodium, low or no sugar, as well as gluten-free products.
3. Clean food. Industry is demanding ‘cleaner’ food. Therefore products with limited ingredients. Nonetheless, these limited ingredients must be first-rate, without preservatives and additives. Consumers want to understand how their vegetables and fruit are grown and processed. They wish to know whether or not the meat they are buying is grain or grass-fed and whether it contains antibiotics or chemicals. Supermarkets are increasingly stocking meals that meet consumers’ needs in these areas.
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