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With a proactive approach, an understanding of shopper behavior, and
a little creativity, stores can offer an experience that more and more
shoppers look for in the locales they shop.

'EXPERIENCE ECONOMY' INSPIRATION
FOR SHOW AND SELL 2017

quick made-to-order cuisine and enjoy it in a special seating area.
Another concept this year is the Pop-Up Wok, a flexible station that
could feature on-trend cuisines or local chefs to give shoppers a
unique experience.
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Deli exploration. A store's deli department is an ideal location for
engaging shoppers with new food and flavor trends; it's a place
where shoppers can explore dining options for all dayparts,
including snacking. Show and Sell attendees will view concepts
that they can readily implement at their own stores for engaging
with today's shopper explorers. Among the concepts planned
are: sandwich ideas that reflect current eating trends and tastes,
including wedge sandwiches, wraps, breakfast-anytime options, and
sliders (which supports the growing demand for snacking choices)
that incorporate ethnic/international flare, such as Italian Piadina,
Cuban, Bahn Mi, Korean pulled pork, Num Pang, and vegetarian
options. Offering meal customization is another way to engage
today's shoppers, and Show and Sell is supporting this trend through
a build-your own lunch/snack service whereby shoppers pick two,
three, or four hot or cold grab-and-go, snack-sized products, and a
build-your-own salad service. New ways of using charcuterie-think
pizza, salad, and sandwiches-will also be highlighted.

Cake design and "cakescape": Entertaining is not confined to the physical store. It can be brought to the home, office, or an event in the form
of cakes. Attendees passing through the Show and Sell Cake Studio
will see captivating and creative cakes ideas that appeal not just for
traditional occasions (like birthdays and graduations), but also more
everyday celebrations. Maybe it's an anniversary at work. Or perhaps
a small recognition cake for a child's accomplishment. And they can
co-create and experience the fun of designing their own personalized
cake by mix-and-matching flavor combos, such as salty, sweet, and
bitter. Additionally, the Cake Shoppe will feature a "cakescape" display,
an interactive creation with a California theme that will grow and
transform throughout the three-day show. It will be another example
of engaging shoppers through the Experience Economy model.

Taking a major cue from the principles of the Experience Economy,
this year's Show and Sell - an interactive marketplace of merchandising ideas, displays, and education - at IDDBA 17 will feature several
concepts designed to engage and inspire attendees and provide takeaway ideas to share with their colleagues and coworkers.
These Show and Sell concepts include:
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A breakfast bakery and coffee bar: The term "bakery" has always
been associated with one's senses, from fresh-baked bread and
fresh-brewed coffee, to the sights of bakers in the midst of their
trade, making delicious baked goods and continuously manning the
ovens. This display will capture those components of a traditional
breakfast bakery service, offering freshly-made bread and baked
goods, made-to-order coffee and drinks, breakfast sandwiches, and
a seating area to enjoy the experience with colleagues and friends.
It will also offer a variety of single-serve and on-the-go food and
beverage options, as well as a "refuel" case filled with protein-packed
and other health and wellness offerings. Other concepts include a
focus on the allure of fresh-baked bread; and a donut station where
attendees can experiment with a variety of different flavored dips.
A cheese pub. Given the rise in cheese consumption in the United
States and the variety of ways it can be utilized in engaging the
senses, cheese can play an important role in a store's Experience
Economy model. This year's Show and Sell will feature a cheese
pub, focusing on concepts such as: small plate and snacking ideas,
such as open-faced melted cheese sandwiches on artisan bread, and
artisan toast featuring combo toppings like Manchego/artichoke/
roasted red pepper and Gorgonzola/arugula/balsamic glaze; an
educational tasting counter showcasing cheese board concepts, as
well as cheese and beverage pairings; tapas and portable food ideas,
featuring artisan cheeses, breads, crackers, and charcuterie; and
cheese tray entertaining creations.
Foodservice evolution. Prepared meal options not only are
becoming increasingly common at food retailers, they can also
play an important role in attracting and engaging shoppers through
sights, sounds, and smells. In-store food service can provide the
in-store experience more and more shoppers are looking for. On
trend with the emerging grocerant model, this year's Show and Sell
will feature the BOOM! Kitchen, a concept where shoppers can select

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As in past years, Show and Sell will also feature a full lineup of wellknown industry speakers in the Show and Sell Workshop. Presenters
will share their knowledge and expertise on a variety of techniques and
concepts, ranging from how-to cooking demonstrations from celebrity
chefs to informative sessions on how to energize your staff. Among the
speakers in attendance this year are: Giada De Laurentiis, chef, writer,
television personality, and Food Network host; Harold Lloyd, speaker,
presenter, and mentor in the retail food industry.; Doug Rauch, founder
of Daily Table and former president of Trader Joe's.
Change is not something to fear. It's something to embrace, especially
given the numerous and untapped opportunities supermarkets should
capitalize on in today's Experience Economy.

Table of Contents for the Digital Edition of instore - May 2017