Ways of operating within the retail food sector are always changing. This is especially true inside the supermarket space. Today’s informed rrndividuals are increasingly demanding quality, fresh, and innovative foods. Additionally, these consumers also demand convenience be served as well as these first-rate products.
More grocery goods are being bought 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 grocers – chains and independents – addressing the dual problems with freshness and convenience? Listed below are ways they’re trying to grow sales through serving their potential customers better:
1. Locally sourced products. It’s a considering that products sourced locally will be on supermarket shelves as well as in supermarket counters quicker. Same-day produce and dairy deliveries from local suppliers ensure customers receive a common foods fresher.
In addition, today’s savvy consumers wish to know in which their foods are coming from. This enables the crooks to easily and quickly trace their items origins should they experience any problems with them. Hence, locally sourced could be the new idea, which food retailers are saved to board with to meet customer demands.
2. More specialized departments. Fresh products in supermarkets are coming increasingly from very specialized departments. These include 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 as well as other goods with unbleached flour and healthy cereals. Specialized departments concentrating on all-natural merchandise is getting off products containing MSG. Moreover, they’re offering consumers’ wishes for low-sodium, low or no sugar, plus gluten-free products.
3. Clean food. Clients are demanding ‘cleaner’ food. What this means is products with limited ingredients. Nonetheless, these limited ingredients have to be first-rate, without preservatives and additives. Consumers wish to know how their vegatables and fruits are grown and processed. They want to know if the meat they purchase is grain or grass-fed and whether or not it contains antibiotics or chemicals. Supermarkets are increasingly stocking food items that meet consumers’ needs in these areas.
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