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| features - foodservice |
Food retailers are literally raising the bar in terms of what's being offered at their food bars, and the requisite equipment for this accelerated trend is keeping pace.
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The changing economy is changing consumers’ deli and prepared foods spending patterns, according to the “What’s In Store 2010” report from the International Dairy-Deli-Bakery Association (IDDBA), which bears looking at even as 2010 progresses.
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Rich Products Corp., a leading foodservice supplier, has introduced a new Web site designed to meet the needs of foodservice professionals.
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Foodservice operators serving up convenience are poised to do well in this post-recession economy. Although value has become the mantra for many diners, a new report from Mintel suggests that convenience still resonates with them, especially those under age 34.
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To make ends meet in these rocky economic times, Americans are leading truly busy lives — multitasking to beat the band — and that means a lot of meals eaten on the go. As a result, the takeout/carryout foodservice category remains truly strong, in spite of the current economic blues.
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Taking aim at consumers’ heightened desire for new and different prepared food, regional independent Brookshire Grocery Co. (BGC) began construction recently on FRESH by Brookshire’s, a new food concept store in South Tyler, Texas, that will emphasize freshly prepared food in a more interactive environment than in traditional grocery stores.
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Manufacturers of foodservice equipment are keeping pace with the growth of dining away from home and the increasing takeout segment by producing products that allow operators to prepare food faster, more efficiently, cheaper and with an increasing commitment to the environment.
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Challenged by some of the toughest economic times on record, foodservice operators — from restaurateurs to supermarketeers alike — are employing menu innovations to entice recession-weary diners.
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Chiquita Brands and its Fresh Express subsidiary are to be commended for being among the first produce companies to throw their support behind the United Fresh Produce Association Foundation’s “A Salad Bar in Every School” campaign with a multiyear financial and public health commitment.
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Eco-conscience, health and wellness, global cuisine, and the economy factor heavily in McCormick’s 2010 Flavor Forecast, which identifies the leading trends and top 10 flavor pairings for the coming year.
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Manufacturers of foodservice supplies have stayed abreast of the industry’s overwhelming themes of value, cost savings and sustainability with the introduction of new products and line extensions that fulfill those mandates.
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Promoting safe foods in foodservice is both good global citizenship and good business, and two groups — one a nonprofit and one a distributor — are doing their part to ensure the foodservice products that reach the American consumer are the safest possible.
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A recent report from Chicago-based Technomic that explores how expanded retail foodservice offerings are driving more and more consumers to these outlets bodes quite well supermarkets, which are becoming increasingly competitive with restaurants.
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Long a leader in all things supermarket, 75-store Wegmans Food Markets has opened its first full-service in-store restaurant, The Pub, inside the Market Café in its new 132,000-square-foot store in Collegeville, Pa., home of Ursinus College and the Collegeville Inn, the latter of which is locally renowned for its bodacious buffet.
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Results of a recently released report from the Produce Marketing Association (PMA), the National Restaurant Association (NRA) and International Foodservice Distributors Association (IFDA) are urging twice the use of fresh produce in foodservice, for more fruitful returns.
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With almost half of consumers’ food budgets still being spent in restaurants — from full-service to quick-service venues — we are pleased to present the inaugural edition of Progressive Grocer’s Foodservice Trend Alert monthly e-newsletter, which will aim to keep grocers abreast of need-to-know news in key foodservice areas such as menu development trends, food safety, design, supplies and research.
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 Tyson’s Cooking in the Deli
Tyson Foods has whipped up a line of complete meal entrées for supermarket deli departments across the United States.
 Hip to the Dip
French’s Mustard invites Americans of all ages to dip to their heart with the iconic brand’s new Honey Mustard Dipping Sauce.
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| research & analysis |
 Progressive Grocer's 2009 Produce Operations Review
Against a trying backdrop of persistently weak economic conditions, fierce competition and financially wary shoppers, supermarket produce departments faced much harsher headwinds during the past 12- month period than they have in recent years, as evidenced by marginal comparable-sales gains and a tentative outlook for the balance of the year, according to results of Progressive Grocer's 2009 Annual Produce Operations Review.
 PG's CES: Inside the Market Basket: Economical Choices Bring Grocery Gains
Total supermarket sales were $430.3 billion, up $13.2 billion from the $417.2 billion recorded in 2007 -- continuing the trend of slightly higher percentage increases in each of the past five years, according to Progressive Grocer's 62nd Annual Consumer Expenditures Study (CES), now greatly expanded from the eight-page print edition to 35 pages of research.
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