instore - Sept + Oct 2015 - (Page 3)

editor's note RETAIL FOODSERVICE Fresh in Focus The industry term "retail foodservice" may sound, at first, like juxtaposition, and yet nowadays these two words go together like peanut butter and jelly. Supermarkets are embracing retail foodservice in large part to showcase the changing role they can play in feeding America. Convenience stores, likewise, are becoming a major player in retail foodservice as fresh food choices are rapidly expanding at c-stores across the country. To stay ahead of the curve, we present a new magazine called commissary insider that can be found within the pages of this issue. In this ongoing project, we present key insights and trends for perishable food processors doing business with supermarket and c-store fresh food operations. It is worth noting that expanded fresh food offerings at US convenience stores are expected to continue to grow sales in the future, according to the National Association of Convenience Stores (NACS). Comprising approximately 28 percent of retail foodservice and generating $11.2 billion in sales, proprietary convenience-store foodservice has become a key area of opportunity across the country, reports Technomic's Convenience Stores Market Intelligence. Convenience stores serve as a prime destination for younger generations and people seeking fast, on-the-go options, and there are plenty of winning chains and opportunities for growth. Breakfast sandwiches continue to thrive on c-store menus, and their numbers climbed 20 percent in a year, according to Technomic. More than 9 out of 10 consumers say the most important elements are taste and flavor. Seven in 10 retailers say that they are optimistic about food sales in the upcoming quarter, according to NACS, and 69 percent are confident about their ability to compete with quick-service restaurants, an increase from 63 percent. One advantage of convenience retailers is a greater ability to customize food offerings. "We are trying to create food products that are targeted to the local customers that the QSRs won't do," says Kim Robello with Minit Stop Stores in Kahului, Hawaii. One notable development is happening in Tulsa, Oklahoma, where QuikTrip has launched a pilot program of QT Kitchens, a new, in-store restaurant with seating. A drive-thru window will debut later this fall, according to published reports. The concept serves drinks, desserts, pizza, wraps, sandwiches and flatbreads. Customers order at the counter, either from staff or via a touch screen. All of these factors make for a very interesting future, as the lines between supermarkets, restaurants and convenience stores continue to blur. Consumers demand a fresh approach to fresh foods, and it's a pleasure to see the marketplace respond in many innovative ways. John Unrein JUNREIN@SOSLAND.COM instore * SEP + OCT 2015 * 3

Table of Contents for the Digital Edition of instore - Sept + Oct 2015

instore - September + October 2015
Editor's Note - Fresh in Focus
What's Ahead
Table of Contents
News - On Our Radar
Trending - Breads and Rolls
Trending Deli Meat
The Future of Celebrations
Consumer Insights - A New Consumer Group Worth Watching
Diet Trends - Consider Non-GMO
Commissary Insider - Insight Insider: The FreshOne Advantage
Research and Development: Culinary-Inspired Convenience Foods
Sandwich Spotlight: Veg-centric Sandwiches
Assembling Foods: Safety First
Feature Profile: Dunford Bakers
Shopper Demographics - How They Shop
Equipment Solutions - The Case for Hot Foods
Valentine's Day - Ready Your Heart
Flavor Trends - What's Trending in Chocolate
Product Spotlight - Rising Trends
Specialty Cheese - Communal Cheese
Product Trends
Product Showcase/Ad Index

instore - Sept + Oct 2015