Progressive Grocer - March 2009 - (Page 70)

Fresh Food FutureView Homecomıng Schnucks is setting the pace and strengthening its local culinary cred with a model meal-planning strategy. By Meg Major Home-Cooked lthough the dubious economy continues to cloud the outlook of even the most rosetinted, glass-half-full observer, scores of grocers are successfully seizing the silver lining of shifting at-home eating trends with targeted meal-oriented strategies to help meet the needs of cashstrapped consumers. A Nevertheless, while the cost-conscious food-shopping habits that have taken hold over the past 12 months seem destined to have an enduring impact on consumers’ grocery-buying behavior, the larger longterm challenge — and concurrent opportunity — before supermarket retailers lies in their abilities to sustain and expand recession-proof, cook-at-home campaigns when the economy eventually rebounds. In the interim, the rapid rate of rising food prices during 2008 that spiraled to the highest level in nearly 20 years appears to have finally decelerated its skyward climb — at least for now. Be that as it may, it’s also clear that the abundant and inexpensive food consumers came to rely on will not stage a comeback any time soon. But in the realm of bringing families back to the kitchen table, the scenario portends a positive upshot for grocers, since in-home meals still provide a better value to consumers in every way. Indeed, recent research revealed by the Port Washington, N.Y.-based NPD Group’s food and beverage unit found the price of in-home meals costing about a third less than meals 70 • Progressive Grocer • March 2009 purchased away from home. Moreover, price is but one part of the equation motivating consumers to eat more meals at home. “Health and convenience appear to be the key drivers when it comes to food consumption,” says NPD’s Arnie Schwartz, who notes that these two pillars are not “dictated by the economy and are consistently top-of-mind with people,” and thus provide more staying power than a price-driven mindset. And it’s exactly the thinking behind two unique culinary concepts rolled out by Schnuck Markets, Inc., both of which blend a heaping helping of food and cooking instruction with strong undertones of customization and convenience. Launched a little over a year ago by the St. Louis-based independent, both “Meal Creations”— an interactive, make-and-take meal prep operation — and “Schnucks Cooks,” which offers informal A H E A D O F W H AT ’ S N E X T “Schnucks Cooks,” a portable culinary demonstration station, focuses on meal instruction via experienced cooking coaches and customized recipes, with all of the component ingredients available at adjacent kiosks. cooking demonstrations and one-on-one coaching, are simultaneously helping the regional retailer elevate food education and convenience while meeting two different consumer needs. www.progressivegrocer.com http://www.progressivegrocer.com

Table of Contents for the Digital Edition of Progressive Grocer - March 2009

Progressive Grocer - March 2009
Contents
Front End: Ahold Banners Launch 'Major Consumer Wellness Initiative'
Nielsen's Shelf Stoppers/Spotlight: Frozen Foods/One-Food Oriental Entrees
Market Snapshot: Miami-Ft. Lauderdale, Fla.
Independents Report: The New Agenda at FMI - And in Washington
Lempert Report: What Shoppers Will Demand in 2009
Wake-Up Call: Back to the Future
Progressive Views: Looking Forward
Frozen & Refrigerated Trends: Staying Cool
Store of the Month: Straub's Newest Family Member
FutureView Introduction: Great Expectations
Futureview: Magnetic Core
Honey: Sweet Sensation
Organic/Natural Cereal: The New Face of Breakfast Sales
FutureView: Home-Cooked Homecoming
2009 Meat Operations Review: Solid Ground
2009 Seafood Operations Review: Rough Seas
Pharmacy: A Destination for Health
Technology FutureView: Retail 3.0
Equipment FutureView: Sustainable Differentiation
What's Next: Editors' Picks for Innovative Products

Progressive Grocer - March 2009