inStorebuyer - April 2011 - 14

foodserviceretail
APPETIZING IDEAS FOR PREPARED FOODS

Appetizers Take the Lead
Appetizers used to be the meal’s opening act—they were just an introduction before the featured main course would take the stage. But diet trends and tighter budgets are giving way to the appetizer taking the spotlight. From burger sliders to buffalo wings to heaping piles of nachos, many menu items that used to be the starters are now being consumed as the main course. Appetizers are a viable meal option for consumers not only because of the attractive price, but also for the controlled portion size. Just look at the tapas trend. A style that originated in Spain, tapas are small plates that usually consist of finger food, what you would typically find on an American appetizer menu or a smaller version of an entrée. Small plates of these kinds of food

offer consumers more choices and less ff h dl guilt, and it also provides the option for groups to share foods instead of deciding on just one thing. Serving tapas in your instore foodservice operation—especially over lunch or happy hour—is a way to invite groups of shoppers into your

Salsa Spotlight
Salsa is an appetizer or side dish that consumers will never tire of. In fact, think about how many restaurant patrons fill up on chips and salsa and can’t finish their meal! Consider making salsa choices more prominent on your foodservice menu. The Arizona Spice Company makes their own line of salsas, including Peach, Chipotle Black Bean & Corn, Pineapple, Arizona Red Sauce and a new Jalepeno Relish. All Arizona Spice Company salsas are all natural and contain no preservatives, no fat and no fillers. They are made with seven to 10 different kinds of peppers and range in heat from mild to Ghost Pepper Hot. Visit www.azspiceco.com for more information.

dining area f either a quick l h or for h d k lunch for noshing over a meeting. If you’re not ready to go the progressive tapas route, just look to traditional appetizer menus for new entrée options. Think about using traditional appetizers as the main course couple that with a drink for a quick meal deal you can offer at a lower price than meals that come with full entrees. • Buffalo wings in six or 12 • Soup and salad combo • Cheese or chicken quesadillas • Cheeseburger sliders • Loaded baked potato skins or French fries Consider serving appetizers as entrees for lunch specials that aslo come with a time-limit guarantee, such a “15-minute lunch” promotion.
JOANIE SPENCER

| 14 | inStorebuyer | April 2011 |



inStorebuyer - April 2011

Table of Contents for the Digital Edition of inStorebuyer - April 2011

inStorebuyer - April 2011
editor’s note - High-Tech Anxiety
contents
Target to Open Small-Format Store in Chicago
Robbie Unveils Fresh N Tasty Bakery Pouches
Wisconsin Over Top at U.S. Cheese Contest
Peapod Delivers Fresh Grocery to Manhattan
Eco-story Rolls Out LED Case Lighting
Comfort Foods Trend — Classic Desserts Revisited
Meijer to Invest in Michigan, Ohio Stores
Hobart Launches “Get Back to Scratch”
Appetizers Take the Lead
Salsa Spotlight
Airbrushing Techniques
Broaden Appeal with Bagel Varieties
Deli Pizzas Hold Steady
Smartphone Shopping
Sanitize + Save
THE WOW FACTOR
Freshologists
Other Departments’ “Wow” Features
Sampling
Get Your Groupon
Why Businesses Love Groupon
Similar Businesses
User Demographics
Learn More
3 to Watch
Specialty Cheeses & Prepared Foods are a Perfect Pair
Spotlight on Mozzarella
product trends
product showcase
ad index
A Better Meal Option
inStorebuyer - April 2011 - inStorebuyer - April 2011
inStorebuyer - April 2011 - 2
inStorebuyer - April 2011 - editor’s note - High-Tech Anxiety
inStorebuyer - April 2011 - contents
inStorebuyer - April 2011 - 5
inStorebuyer - April 2011 - 6
inStorebuyer - April 2011 - 7
inStorebuyer - April 2011 - Robbie Unveils Fresh N Tasty Bakery Pouches
inStorebuyer - April 2011 - 9
inStorebuyer - April 2011 - Eco-story Rolls Out LED Case Lighting
inStorebuyer - April 2011 - Comfort Foods Trend — Classic Desserts Revisited
inStorebuyer - April 2011 - Meijer to Invest in Michigan, Ohio Stores
inStorebuyer - April 2011 - Hobart Launches “Get Back to Scratch”
inStorebuyer - April 2011 - Salsa Spotlight
inStorebuyer - April 2011 - 15
inStorebuyer - April 2011 - Airbrushing Techniques
inStorebuyer - April 2011 - 17
inStorebuyer - April 2011 - 18
inStorebuyer - April 2011 - 19
inStorebuyer - April 2011 - 20
inStorebuyer - April 2011 - 21
inStorebuyer - April 2011 - Broaden Appeal with Bagel Varieties
inStorebuyer - April 2011 - 23
inStorebuyer - April 2011 - 24
inStorebuyer - April 2011 - 25
inStorebuyer - April 2011 - Deli Pizzas Hold Steady
inStorebuyer - April 2011 - 27
inStorebuyer - April 2011 - 28
inStorebuyer - April 2011 - 29
inStorebuyer - April 2011 - Smartphone Shopping
inStorebuyer - April 2011 - 31
inStorebuyer - April 2011 - Sanitize + Save
inStorebuyer - April 2011 - 33
inStorebuyer - April 2011 - THE WOW FACTOR
inStorebuyer - April 2011 - Freshologists
inStorebuyer - April 2011 - Other Departments’ “Wow” Features
inStorebuyer - April 2011 - 37
inStorebuyer - April 2011 - 38
inStorebuyer - April 2011 - Sampling
inStorebuyer - April 2011 - 40
inStorebuyer - April 2011 - Get Your Groupon
inStorebuyer - April 2011 - Why Businesses Love Groupon
inStorebuyer - April 2011 - Similar Businesses
inStorebuyer - April 2011 - User Demographics
inStorebuyer - April 2011 - Learn More
inStorebuyer - April 2011 - 3 to Watch
inStorebuyer - April 2011 - 47
inStorebuyer - April 2011 - 48
inStorebuyer - April 2011 - 49
inStorebuyer - April 2011 - Specialty Cheeses & Prepared Foods are a Perfect Pair
inStorebuyer - April 2011 - Spotlight on Mozzarella
inStorebuyer - April 2011 - product trends
inStorebuyer - April 2011 - 53
inStorebuyer - April 2011 - 54
inStorebuyer - April 2011 - product showcase
inStorebuyer - April 2011 - 56
inStorebuyer - April 2011 - ad index
inStorebuyer - April 2011 - A Better Meal Option
inStorebuyer - April 2011 - 59
inStorebuyer - April 2011 - 60
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