instore - January/February 2013 - (Page 3)

editor’s note GEAR UP FOR FALL Planning Ahead Planning ahead has never been more important to the instore bakery Customization options for cakes or catering and limited-time, seasonal and deli business. That’s why our magazine is evolving to stay in front products are important ways to communicate variety. Orderly presenta- of today’s hottest trends. tion, well-stocked shelves, and supportive signage are other factors that must be part of the deli/bakery experience. Together these factors tell You’ll notice immediately the new instore has undergone a makeover, with the customer that your store cares and your products are high quality. your needs in mind. Each issue will shine the spotlight on key seasonal events and merchandising opportunities at least six months in advance. Further, many consumers are trying to practice healthier eating habits, We understand the hectic pace of your business and why advance according to IDDBA’s research. Another trend is that more people are planning makes all the difference in the world. So we do the legwork, so eating at home. Together, these two ideas present an enormous oppor- you don’t have to. tunity for delis and bakeries to showcase healthy options. Our content revolves around three pillars: Product trends. Consumer As you browse the pages of our new issue, we trust you will find many insights. Merchandising ideas. We recognize these three pillars are the innovative products and useful merchandising ideas that help you cornerstones to your success. execute successful programs in the bakery and deli. Equally important are the consumer insights connected to each new product and According to new research from the International Dairy-Deli-Bakery merchandising concept. We not only strive to answer the how-to, but Association, consumers have many choices in where to purchase the why behind each and every trend. their food. This broadens their perceptions and expectations of product offerings. Our goals are ambitious: to inform, to educate and to enhance your ability to drive higher profits in your bakery and deli departments. We However, simply offering many different items is not enough. And hope you find the new instore to be a compelling read, and one that stores can’t depend exclusively on the top-selling varieties. Specialty or makes your challenging job a little easier. Please drop us a line to let us niche products can draw in new customers to the bakery and deli. know what you think. Our door is always open. John Unrein JUNREIN@SOSLAND.COM instore • JAN + FEB 2013 • 3

Table of Contents for the Digital Edition of instore - January/February 2013

inStorebuyer - January/February 2013
Editor's Note - Gear Up for Fall
Calendar
Table of Contents
News - On Our Radar
Consumer Insights - Trending - Breads & Rolls
Trendspotting: Take-and-Bake Breads & Rolls
Trending - Deli Salads
Trendspotting: Whole Grain Deli Salads
Consider Gluten Free
Gear Up for Tailgating
Think Like a Tailgater
Wrap It Up
Tailgating at Home
Sweet Victory
Gear Up for Halloween
Merchandising Tricks
Get Creative with Raisins
Healthy Options for Kids
Hispanic Celebrations
Quinceaneras
Gear Up for Fall Catering
Planning Tools
Distinctive Ingredients
Innovative Products
Key Trends in 2013
Local & Natural
Adding Theater
Pasta Power
Specialty Cheeses
Cheese Pairings 101
Kosher Catering
Product Trends - First to Market
Bizarre Holiday
Product Showcase/Ad Index

instore - January/February 2013