Strategies to operating inside the retail food sector are invariably changing. This is especially valid within the supermarket space. Today’s informed consumers are increasingly demanding quality, fresh, and innovative foods. Additionally, these consumers also demand convenience be served together with these first-rate products.
More grocery items are being purchased at non-traditional food retailers. These include Wal-Mart Stores Inc., Costco Wholesale Corporation, as well as pharmacies/drugstores, and specialty alternative grocers.
How are traditional supermarkets – chains and independents – addressing the twin issues of freshness and convenience? Listed below are ways they’re working to grow sales through serving their customers better:
1. Locally sourced products. It’s actually a since products sourced locally is going to be on supermarket shelves and in supermarket counters quicker. Same-day produce and dairy deliveries from local suppliers ensure customers receive their most favorite food products fresher.
In addition, today’s savvy consumers want to know in which their foods are originating from. This gives them to easily and quickly trace their items origins as long as they experience any difficulty with them. Hence, locally sourced is the break through, which food retailers are on board with to meet customer demands.
2. More specialized departments. Fresh products in grocers are coming increasingly from very specialized departments. Included in this are artisan bakeries, market fresh fish and seafood departments, gourmet cheese departments, and produce 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 cereals. Specialized departments focusing on all-natural items are quitting products containing MSG. Moreover, they’re catering to consumers’ wishes for low-sodium, low or no sugar, and in addition gluten-free products.
3. Clean food. Industry is demanding ‘cleaner’ food. This implies products with limited ingredients. Nonetheless, these limited ingredients must be first-rate, without additives and preservatives. Consumers need to recognize how their fruits and vegetables are grown and processed. They wish to know whether or not the meat they buy is grain or grass-fed and if it contains antibiotics or chemicals. Supermarkets are increasingly stocking meals that meet consumers’ needs during these areas.
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