instore - March 2017 - 3
editor's note
COMMISSARIES
Whole Foods' big news
News came down in late January that Whole Foods was shuttering
three of its regional kitchens - one each in Massachusetts, Maryland
and Georgia -and moving production responsibilities to a network
of suppliers.
written statement to media, says the move was "part of our ongoing
plan to streamline operations" and that the company would "leverage
the expertise of our supplier network to create some of the high-quality
prepared foods sold in our stores."
Even among the big headlines in the 24-hour news cycle, this wasn't
small news. The three facilities owned by the Austin, TX-based supermarket chain employed more than 500 in producing ready-to-eat
dishes for hundreds of locations. While the now-closed Everett, MA
kitchen was responsible for an FDA warning letter citing Listeria problems and a long list of "serious violations "in 2016, the company says
closing the three facilities was purely business.
The move is one of the bigger signifiers of the burgeoning commissary
market. As supermarkets rely more and more on their fresh prepared
foods to differentiate themselves and boost profits, commissaries
become more important. They can prepare these high-quality dishes
in SQF-certified facilities, easing the burden of retailers at a time when
foodservice is so important.
Whole Foods is dealing with slumping sales and intensifying competition. ABC News reports that sales fell 2.5 percent at established
locations for its last fiscal year. Spokesperson Heather McCready, in a
If a partnership works the way it should, the retailer gets the food it
needs while shedding expensive labor and equipment cost and some
of the difficult food safety responsibilities. Whole Foods' move is just
the latest example of what is becoming a sweeping trend.
Ryan Atkinson
RATKINSON@SOSLAND.COM
instore * MARCH 2017 * 3
Table of Contents for the Digital Edition of instore - March 2017
instore - March 2017
Editor's note - Commissaries: Whole Foods’ big news
Spotlight - By the numbers: Soups
Product knowledge - Category update: Savory pastries
Merchandising - On display: Licensed products
Specialty insights - Consider: Will the cost of organic rise?
Commissary Insider - March 2017
Insight Insider: Just Desserts gets it just right
Equipment: Pan, rack and batch washers
Product Category Spotlight: Breakfast boosts burritos
Technology: Mobile apps, going paperless, and big data increase profits
R&D: The challenges of adding heat
News - NEED TO KNOW
Cover story - Winning back the breakfast consumer
Equipment & packaging - LATEST INNOVATION: Choosing frying oils
Product trends - FIRST TO MARKET
Product showcase
AD INDEX
instore - March 2017 - instore - March 2017
instore - March 2017 - 2
instore - March 2017 - Editor's note - Commissaries: Whole Foods’ big news
instore - March 2017 - 4
instore - March 2017 - 5
instore - March 2017 - 6
instore - March 2017 - 7
instore - March 2017 - Spotlight - By the numbers: Soups
instore - March 2017 - 9
instore - March 2017 - Product knowledge - Category update: Savory pastries
instore - March 2017 - 11
instore - March 2017 - Merchandising - On display: Licensed products
instore - March 2017 - 13
instore - March 2017 - 14
instore - March 2017 - 15
instore - March 2017 - Specialty insights - Consider: Will the cost of organic rise?
instore - March 2017 - 17
instore - March 2017 - 18
instore - March 2017 - Insight Insider: Just Desserts gets it just right
instore - March 2017 - COM2
instore - March 2017 - COM3
instore - March 2017 - COM4
instore - March 2017 - COM5
instore - March 2017 - COM6
instore - March 2017 - COM7
instore - March 2017 - Equipment: Pan, rack and batch washers
instore - March 2017 - COM9
instore - March 2017 - Product Category Spotlight: Breakfast boosts burritos
instore - March 2017 - COM11
instore - March 2017 - Technology: Mobile apps, going paperless, and big data increase profits
instore - March 2017 - COM13
instore - March 2017 - R&D: The challenges of adding heat
instore - March 2017 - COM15
instore - March 2017 - COM16
instore - March 2017 - News - NEED TO KNOW
instore - March 2017 - Cover story - Winning back the breakfast consumer
instore - March 2017 - 21
instore - March 2017 - 22
instore - March 2017 - 23
instore - March 2017 - 24
instore - March 2017 - 25
instore - March 2017 - 26
instore - March 2017 - 27
instore - March 2017 - Equipment & packaging - LATEST INNOVATION: Choosing frying oils
instore - March 2017 - 29
instore - March 2017 - 30
instore - March 2017 - 31
instore - March 2017 - Product trends - FIRST TO MARKET
instore - March 2017 - Product showcase
instore - March 2017 - AD INDEX
instore - March 2017 - 35
instore - March 2017 - 36
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